a crispr bite: how gene-editing technology is changing our food by Corinne Ruff, GEAP3 Network, Lauren Crossland-Marr
When we think of the industrialization of America and the rise of electricity, we’re printed to think about people in cities and factories, where machines and assembly lines abound. But electricity transformed another area almost as much as it transformed the city or the factory… and that area is the house. And because of that there’s one really key demographic that’s impacted by electricity perhaps more than any other: women.
What are the key safety, ethical and regulatory considerations for using CRISPR technology? DNA Today digs into all of that and more with biochemist and CRISPR expert Sam Sternberg.
Some folks promote local food. Others swear by veganism. But what is the most environmentally-friendly diet? And does it really matter what we eat? Or are there bigger fish to fry when it comes to climate activism?
Hornless cattle were once the poster animals for a gene-editing revolution, until the FDA found a pesky mistake in their DNA. In this episode, we go to a California research farm to explore unintended consequences.
Is CRISPR the solution to controlling the pest plaguing California’s wine industry? In this episode, we take you to a lab where researchers are using CRISPR to genetically modify a frightening insect responsible for spreading a bacteria and killing vines.
In Missouri, scientists are using CRISPR technology to pack plants with extra protein, in hopes of cutting down on the need for farm raised meat – a major contributor to greenhouse gasses.
Can tomatoes made using CRISPR help relieve stress? In this episode, we take you to Japan to learn more about the first CRISPR food available on the market.
CRISPR gene-editing technology is making many advances in the medical world, but you’re more likely to first encounter CRISPR on your plate. In this episode, we walk you through how CRISPR works, its opportunities and why some people worry that the risks may outweigh the potential benefits.
CRISPR gene-editing technology came out as a massive biotech breakthrough in the last decade, but most people have still never heard of it. In a new five-part series, food anthropologist Dr. Lauren Crossland-Marr takes listeners into the labs where researchers are tinkering with food genes, to help break down the problems they’re hoping to solve – and what’s at stake.
CRISPR gene-editing technology came out as a massive biotech breakthrough in the last decade, but most people have still never heard of it. In this new five-part series, food anthropologist Dr. Lauren Crossland-Marr takes listeners into the labs where researchers are tinkering with food genes, to help break down the problems they’re hoping to solve – and what’s at stake.
