Posted on June 30, 2021 - 8:00am
There aren’t enough tests. That’s the problem now on many of our minds.
The idea for the testing facility was born just two weeks ago, when a virologist in Jennifer Doudna’s lab saw her own projects put on hold.
Posted on April 3, 2020 - 5:14pm
In a New York Times essay titled “When Science Fiction Comes True,” author and Berkeley English professor Namwali Serpell describes stories as “one of our oldest technologies.”
Posted on December 12, 2019 - 5:05pm
The announcement came in June. Berkeley Extension, the continuing education arm of UC Berkeley, was offering its first-ever introductory course—CRISPR 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.
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.
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?
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.
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.
Posted on October 13, 2014 - 5:17pm