In modern agricultural politics, organic farming and genetic engineering occupy opposite ends of the spectrum. In the Ronald-Adamchak household, the world is not so black and white. Ronald is a professor of plant genetics at the University of California, Davis. Adamchak manages the student-run organic farm. Together, they're exploring the juncture where their methods can meet to ensure ecologically friendly farming. This book roughly chronicles one year in their lives. Through dialogue with friends and family, the authors thoughtfully explore the use of GE crops. The authors discuss the conten ... More

In modern agricultural politics, organic farming and genetic engineering occupy opposite ends of the spectrum. In the Ronald-Adamchak household, the world is not so black and white. Ronald is a professor of plant genetics at the University of California, Davis. Adamchak manages the student-run organic farm. Together, they're exploring the juncture where their methods can meet to ensure ecologically friendly farming. This book roughly chronicles one year in their lives. Through dialogue with friends and family, the authors thoughtfully explore the use of GE crops. The authors discuss the contents of their own pantry, what they choose to feed their children, and criteria for the use of GE in agriculture. From their personal vantage points, Ronald and Adamchak explain what geneticists and organic farmers actually do, and help readers distinguish between fact and fiction in the debate about GE crops. Each section of the book addresses a different issue related to the role of GE and organic farming in food production. Ronald provides a farmer's view of the philosophy and practice of organic farming and how it differs from conventional agriculture; Adamchak describes the tools and processes of genetic engineering, the potential ecological benefit of using GE technology to generate plants, and the associated risks. At the end of the book, they describe one of their typical family dinners, explain their choice to bring both genetically engineered and organic food to their table, and share some of their family's best recipes.