CRISPR Could Usher In a New Era of Delicious GMO Foods
A few weeks ago, Stefan Jansson, a Swedish plant biologist, sat down to a plate of pasta with cabbage harvested from his garden. This cabbage was like none any human had eaten before; its DNA had been edited via a much-hyped new gene-editing technique called CRISPR. Jansson’s meal was the first time anyone anywhere had professed to eating CRISPR-modified food—an entirely new category of GMOs. But far from being some bizarre “frankenfood,” the cabbage looked almost exactly the same as unedited cabbage. [node:read-more:link]