Should We Genetically Modify Foods?

Specials | Apr 3, 2015

Genetically modified (GM) foods have been around for decades. Created by modifying the DNA of one organism through the introduction of genes from another, they are developed for a number of different reasons—to fight disease, enhance flavor, resist pests, improve nutrition, survive drought—and are mainly found in our food supply in processed foods using corn, soybeans, and sugar beets, and as feed for farm animals.

Across the country and around the world, communities are fighting the cultivation of genetically engineered crops. Are they safe? How do they impact the environment? Can they improve food security? Is the world better off with or without GM food?

In this debate from Intelligence Squared, two teams face off on the matter. 

Arguing for the motion is Monsanto's Executive VP and Chief Technology Officer, Robert Fraley, and genomics and biotechnology researcher at UC Davis, Alison Van Eenennaam. Arguing against the motion is research professor at the Center for Sustaining Agriculture and Natural Resources, Charles Benbrook, and science policy consultant and former senior scientist of Union of Concerned Scientists, Margaret Mellon.

Airs:

  • Saturday, April 4 at 6am on 93.9FM/NJPR
  • Saturday, April 4 at 2pm on AM 820
  • Saturday, April 4 at 9pm on NJPR
  • Sunday, April 5 at 8pm on AM 820

WNYC is funded by sponsors and member donations

Top Stories

NYC could see hottest July 4 since 2010 as dangerous heat approaches

The city is expanding cooling centers and urging New Yorkers to prepare for extreme temperatures.
Gothamist |

Supreme Court Opinions

Emily Bazelon offers legal analysis of the last cases argued this term.
The Brian Lehrer Show |

The Fantasy of America at 250

Plus, life sentences for zine-makers in Texas.
On the Media |

America at 250: A View from Britain, with “The Rest Is History”

The historian-podcasters Dominic Sandbrook and Tom Holland explain why losing the thirteen colonies “annoyed” the British, but “it could have been a lot worse.”
The New Yorker Radio Hour |
YOU ARE ONLINE