A CRISPR Bite: How gene-editing technology is changing our food
Episodes
10 episodes
Introducing A CRISPR Bite
CRISPR gene-editing technology came out as a massive biotech breakthrough in the last decade, but most people have still never heard of it. In this new five-part series, food anthropologist Dr. Lauren Crossland-Marr takes listeners into the lab...
Welcome to A CRISPR Bite
CRISPR gene-editing technology came out as a massive biotech breakthrough in the last decade, but most people have still never heard of it. In a new five-part series, food anthropologist Dr. Lauren Crossland-Marr takes listeners into the labs w...
Outside/In: Dinner reservations
Some folks promote local food. Others swear by veganism. But what is the most environmentally-friendly diet? And does it really matter what we eat? Or are there bigger fish to fry when it comes to climate activism?Enjoy this bonus episo...
DNA Today: Sam Sternberg
What are the key safety, ethical and regulatory considerations for using CRISPR technology? DNA Today digs into all of that and more with biochemist and CRISPR expert Sam Sternberg.Enjoy this bonus episode from our friends at the ...
Gravy: The Kitchen Electric
When we think of the industrialization of America and the rise of electricity, we’re printed to think about people in cities and factories, where machines and assembly lines abound. But electricity transformed another area almost as much as it ...
The First Bite
CRISPR gene-editing technology is making many advances in the medical world, but you’re more likely to first encounter CRISPR on your plate. In this episode, we walk you through how CRISPR works, its opportunities and why some people worry that...
Tomatoes
Can tomatoes made using CRISPR help relieve stress? In this episode, we take you to Japan to learn more about the first CRISPR food available on the market. ResourcesFor a firsthand look at the invention of the first ...
Soy
In Missouri, scientists are using CRISPR technology to pack plants with extra protein, in hopes of cutting down on the need for farm raised meat – a major contributor to greenhouse gasses. InterviewsDr. Jason Bull, Chie...