Dinner at the New Gene Café by Bill Lambrecht
How Genetic Engineering Is Changing What We Eat, How We Live, and the Global Politics of Food

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Biotech companies are racing to alter the genetic building blocks of the world's food. In the United States, the primary venue for this quiet revolution, the acreage of genetically modified crops has soared from zero to 70 million acres since 1996. More than half of America's processed grocery products-from cornflakes to granola bars to diet drinks-contain gene-altered ingredients. But the U.S., unlike Europe and other democratic nations, does not require labeling of modified food. Dinner at the New Gene Café expertly lays out the battle lines of the impending collision between a powerful but unproved technology and a gathering resistance from people worried about the safety of genetic change.


About Bill Lambrecht

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Bill Lambrecht writes about environment and natural resource issues for the St. Louis Post-Dispatch. His journalism prizes include three Raymond Clapper Awards for Washington Reporting, one of them in 1999 for his articles on genetic engineering around the world. He lives in Fairhaven, Maryland.
Published April 1, 2007 by Thomas Dunne Books. 400 pages
Genres: Business & Economics, Nature & Wildlife, Science & Math, Health, Fitness & Dieting, Professional & Technical, Political & Social Sciences. Non-fiction

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According to the vice president of the Grocery Manufacturer’s Association, “In a grocery, as much as 70 percent of the processed foods might contain GMOs”—that is, genetically modified organisms, which are “what you get when you move genes across the traditional species boundaries.” Americans hav...

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