Distinguishing between contemporary and historical agricultural crop development: an evolutionary perspective

Written by: Henry Ertl

Edited by: Ryan Schildcrout, Madeline Cooke, Austin Shannon, and Madeline Barron

There are many reasons why I’m not proud of shopping at Whole Foods. Near the top of this list are the “GMO-free” icons plastered everywhere denoting that a given food product is free of genetically modified organisms (GMOs). Even though GMOs are increasingly common, people of many backgrounds have strong feelings against GMOs, claiming they’re unsafe, unethical, or unnatural. Perhaps the only group consistently advocating for GMOs (aside from the CEOs of big agricultural companies with billions of dollars at stake) are scientists driving their technological advancement.

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GMOs: Unjustified Fear or Actual Danger? (Part 1)

Author: Irene Park

Editors: Brittany Dixon, Theresa Mau, Alisha John, and Scott Barolo

gmo1
Figure 1: A “Non-GMO Project Verified” product label

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.

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