A history lesson on the bumpy road that plagued genetically modified tomatoes developed by a team at UC Davis in the early ’90s. This was before Monsanto became a household word and before the boom for organically grown, non-GMO food methods were cool to stand behind.
It’s a story of blurred lines and questionable attacks on both sides of the debate and one that continues to go on today in supermarket shelves nationwide. Are GMO foods really bad for you? Is it any different than what farmers do in their selective breeding methods? And is not labeling GMO foods really all that important at all?
Watch this report from The New York Times.