Editors: Brittany Dixon, Theresa Mau, Alisha John, and Scott Barolo
It seems like “Non-GMO Project Verified” labels have been popping up on more and more food packages. GMOs (genetically modified organisms) are on the public’s mind, and food manufacturers, restaurants, and the government are reacting.
For example, the restaurant chain Chipotle recently promised to ban genetically modified ingredients, naming three main reasons: the long-term health effects of consuming GMOs are unknown; GMOs harm the environment; and GMOs do not meet the restaurant’s standard of “high-quality” food.
MiSciWriters is proud to partner with the UM Center for Microbial Systems to provide live coverage of the 2016 Michigan Meeting “Unseen Partners: Manipulating Microbial Communities that Support Life on Earth.” In lieu of our traditional Tuesday post, we will be live-blogging the event at the links below, and live-tweeting from @MiSciWriters during the following times:
Monday, May 16 9:00am-3:30pm, 7:00-8:30pm
Tuesday, May 17 9:00am-3:30pm, 7:00-8:30pm
Wednesday, May 18 9:00-12:00
We hope you’ll join in the conversation by commenting on the blog, or tweeting with the hashtag #MiMicrobe. Enjoy!
Update: Live blogging coverage is released as an event unfolds, placing the posts in reverse-chronological order. So if you want to read everything, start from the bottom of the page.
BREAKING:Planet Earth is under attack by alien species from out-of-place. They may be lurking in your backyard right now. These invasive species take many forms – from plants to fish to mammals. But one thing is certain: they threaten the delicate balance of our native ecosystems.
Invasive species threaten native ecosystems and wildlife
George Washington Carver, probably without realizing it, was one of the first proponents of plant probiotics. Carver was a faculty member at the Tuskegee Institute in the early 1900’s and re-introduced the concept of crop rotation with peanuts, soy, and other legumes to U.S. agriculture. By alternating corn and cotton crops with peanuts, farmers could replenish the nutrients in the soil but continue harvesting a cash crop. Legumes are an intriguing type of plant since they rely on bacteria, such as Rhizobia, that grow in specialized nodules on their roots to provide them with nutrients, like nitrogen. In return, the plants supply the bacteria with sugars and oxygen for growth, a symbiotic exchange for nutrients the legumes cannot produce themselves.