You are what you eat. But what does that mean if your food is genetically engineered? And the chances are good that it has been engineered if you munch down on corn or soybean. The prospect of eating GM food makes some folks afraid, but is their fear warranted?
Discover what experts say about the safety of genetically engineered foods … whether the technology delivers on the promised increase in yield … and the argument for and against labeling.
Also, why some say the issue is not food safety, but the unethical business practices of multinationals. A filmmaker reports from the fields of India.
Plus, GM crops off this planet: the role of synthetic biology in terraforming Mars.
It’s Skeptic Check … but don’t take our word for it.
- Pamela Ronald - Professor in the department of Plant Pathology and the Genome Center at the University of California, Davis, co-author of Tomorrow's Table: Organic Farming, Genetics, and the Future of Food
- Ronald Lindsay - President and Chief Executive Officer and Senior Research Fellow, Center for Inquiry, and author of Future Bioethics: Overcoming Taboos, Myths, and Dogmas
- Micha Peled - Founder, Teddy Bear Films, and the filmmaker for “Bitter Seeds”
- Doug Gurian-Sherman - Plant pathologist, senior scientist, Food and Environment Program, Union of Concerned Scientists
- John Cumbers - Synthetic biologist, working in Northern California