You may not realize it but genetically modified foods line the shelves of nearly every supermarket in the country. Corn, soy, peas, tomatoes, milk and potatoes to name a few. They can enhance taste and quality, increase nutrients and even improve resistance to pests and disease. But many worry that we don't know enough about genetically modified foods and the impact they may have on people and the environment. Join our conversation for this Science Café edition of The Sound of Ideas.
Christopher Cullis, Frances Hobart Herrick Professor of Biology, Case Western Reserve University
Stefanie Spear, Founder, CEO and Editor-in-Chief, EcoWatch