In its most recent update, the Center for Science in the Public Interest reports that 70 percent of processed foods in the United States contain at least one ingredient from genetically engineered (GE) crops. Is this a problem? What are the issues and what is the science behind GE foods?
On Friday, March 8, Chris Cullis, professor and chair of the Department of Biology at Case Western Reserve University, and Mary Holmes, co-founder of the North Union Farmers Market in Shaker Square, will lead a discussion on these questions and others as part of the Public Affairs Discussion Group.
The discussion will take place from 12:30 to 1:30 p.m. in the Dampeer Room of the Kelvin Smith Library.
For more information on the issues that will be discussed, read cspinet.org/new/pdf/biotech-faq.pdf.
Since 1989, faculty, emeriti, students and staff have gathered on Fridays for a brown-bag lunch and to discuss topics in public affairs.
For updates and more information about the Friday lunch schedule, visit fridaylunch.case.edu.
