HELLO GMOS 

             A genetically modified organism is created by changing the genetic make up, and thus the traits, of one organism to meet specified needs. Key steps in genetic modification include identifying the desirable trait, isolating the gene for the trait, inserting the gene for the trait into the target organism, and growing the newly modified organism (Powell). The Food and Drug Administration has selectively qualified GMOs as organisms that have been genetically engineered with edits made directly to the genome, but many other techniques count as genetic modification such as selective breeding and supplements. Selective breeding simply involves mixing the genetic materials of two completely natural organisms through natural breeding (Powell). Effects of selective breeding often look like "Franken-foods," such abnormally large, juicy, or flavorful fruits or vegetables. Most needs for GMOs are agricultural, such as tolerance to an herbicide or insecticide, or medicinal, such as replacing genes in bacteria to produce insulin instead of lipids (Powell). After identifying a problem that can be fixed through these methods, organisms that naturally have the desirable traits are screened. A ring of their genetic material (DNA) called a plasmid is isolated and moved to a cell of the production organism via heat or electricity (Powell). There are many methods to do this, including CRISPR. The GMO can then be grown and mass-produced for distribution.

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             Humans have naturally been using selective breeding for thousands of years, but in the 1970s, biologists Herbert Boyer and Stanley Cohen developed genetic engineering by inserting the DNA of one bacteria into another (fda.gov). In 1982, the US Food and Drug Administration approved the first genetically modified product: insulin made by bacteria instead of pigs. In 2015, the first genetically modified animal, salmon, was approved by the FDA and available for consumption (fda.gov). The FDA also mandates that all foods edited by genetic engineering must abide by the same rules and safety regulations as "organic" foods. 

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              A stark difference in opinions arose between those who supported consumption of GMOs and those who were wary of them. Today, both sides believe the other is uneducated on the topic, and attempt to lecture or fearmonger dissenters instead of engaging them (Marris). Scientists perform experiments to determine the short-term and long-term safety of GMOs to keep up with national regulations placed on all food items. GMO adversaries claim uninvestigated health threats and threats to the environment due to overuse of chemical herbicides to which plants would now be immune (Lynas).

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              Most persuasive pro-GMO movements come in the form of emotionless research papers riddled with scientific jargon, so although accurate, a person outside of the field cannot fully understand. Neil DeGrasse Tyson narrated the 2016 "Food Evolution" documentary that attempted to bring scientific principles supporting GMOs to the public's understanding. Anti-GMO sentiments, however, can easily be portrayed to the general public. Emotions of fear against these unknown, different foods are played on to scare consumers away from foods that are not dangerous. Some examples of this include Zen Honeycutt's Mom's Across America movement, that encourages purchase of only organic foods by appealing to maternal instincts. Tracey Medieros's "The Vermont Non-GMO Cookbook" is a book full of recipes using only "farm to fork" ingredients. This capstone intends to be a more accessible version of this cookbook idea, but instead in favor of GMOs and appealing to the average American family.