genetic engineering

Lab Notes: A New Class Brings CRISPR to the People

The announcement came in June. Berkeley Extension, the continuing education arm of UC Berkeley, was offering its first-ever introductory courseCRISPR Genome Editing: From Biology to Technology—on the revolutionary new tool that allows scientists to make precise edits in the genome. A lab and lecture course on CRISPR for anyone who has the interest (and money) to enroll? What a crazy idea. It seemed a bit like offering a workshop on how to enrich plutonium.

From the Winter 2019 issue of California.

Meet CRISPR: Humanity’s Shiny New Tool

One of biology’s wilder facts is that we’re all family. You and me, sure, but also me and a mushroom. Triceratops shared genes with you. So does the virus that makes you cough, and a rosebush. Bacteria left us on the tree of life around 2.7 billion years ago, but the wet world they came from is still ours: One code runs all of life. The same proteins that imprint memories in your neurons, for example, do so in octopi, ravens, and sea slugs. This genetic conservation means tricks from one species can be hijacked. If you stick a jellyfish gene in a monkey, it’ll glow green.

From the Winter 2019 issue of California.

Flash Fiction: “A Mercy, A Sport”

It was about time! We’d finally figured it out! What would this grand experiment emit? Every newborn had been subjected to the question: What happens if we cut out this sequence or that one? We’d been doing these CRISPR tests for years, so as to evolve using those Clustered Regularly Interspaced Short Palindromic Repeats. Know thyself! Now, modify. Was it a mercy? Or a sport?

From the Winter 2019 issue of California.

Save Water, Drink Hopless Beer

Here in the Bay Area, where local, organic, and fresh have long been dominant adjectives as well as a prevailing ethos around what we consume, genetically modified alternatives are forcing consumers to confront a new understanding of authenticity when it comes to food and drink. And what’s brewing at Berkeley might just have beer enthusiasts clutching their pearls—or their hops.

From the Summer 2018 Our Town issue of California.

GMOs: Research Says They’ll Help End Starvation, but Americans Remain Wary

With global warming, drought and the shrinkage of American farmland, will there be enough food to feed the world? It’s a question with which experts are consumed—and should be. “Millions of people are going to die from climate change,” says Kathryn De Master, a UC Berkeley assistant professor of agriculture, society and the environment.

And experts say some of those millions are going to starve.

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