genetic engineering

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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