On July 18th the Center gave a talk titled “Eating GMOs: Glowing Sushi, Fish Tomatoes and Impossible Recipes” at the Next HOPE (Hackers on Planet Earth) conference at the Hotel Pennsylvania in New York. The theme for this year’s conference was “Visions of the Future from the Past.” Although the Center didn’t get it’s act [...]
Category Archives: Blog
Provenance of Transgenic Ingredients
The Center recently shared the stage at the National Center for Biological Sciences in Bangalore with Daisy Ginsberg and James King. They were in India helping mentor a group of artschool biohackers. We started talking to Daisy about her Synthetic Kingdom project. How would some of the ingredients we were studying at the Center be [...]
June: CKS, India
On June 11th – The Center for Genomic Gastronomy will be speaking at CKS in Bangalore, India. Food System Design: Innovation & Conservation Zack Denfeld from the Center for Genomic Gastronomy will present a few projects that address the challenges facing the intentional design of food systems, making the case that eaters, cooks and taste [...]
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Will Eating Vegetarian Bouillabaisse Make Me Sick?
In a previous post (Making Vegetarian Bouillabaisse: What Happens to GMOs If They Fail?), we discovered that the often misrepresented transgenic organism the “Fish/Tomato” did exist and was tested in greenhouse conditions. However, very little information about the different tests that were run using copies of the genome are publicly available. As biohacking (synthbio, artificial [...]
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Transgenic Papaya & Taking Into Account
(This post began as comment on this article from the Scientist Gardener blog, and then got really long, so I thought I would publish it here as well). Your post on Dennis Gonsalves’ work and Transgenic Papaya (USDA approval application (.pdf)) is a great introduction to the much more nuanced and complex landscape of opinions [...]
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June: NCBS, India
On June 17th the Center presented an iBio talk at Bangalore’s NCBS (National Center for Biological Science) about recent research projects that examine Agricultural Biodiversity, Genetic Engineering and Food Security from the perspective of a eaters and cooks. The audience was so big we had to move into a larger auditorium. As luck would have [...]
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Making Vegetarian Bouillabaisse: What Happens to GMOs If They Fail?
The “fish tomato” is special. It is one of the most infamous genomes on the planet, and according to some historians it has never existed. The idea of inserting a fish gene into a tomato to create a frost tolerant transgenic variety of tomato catalyzed political anger towards GE Food experimentation and commercialization on the [...]
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Does is it Matter What GMOs Taste Like? (Part 1: BT Brinjal)
Back in March India debated whether or not to allow genetically engineered “BT” Brinjal (a.k.a. Aubergene / Eggplant) seeds to be sold and planted. India’s national government, through the regulatory body Genetic Engineering Approval Committee (GEAC) had previously approved BT Cotton (which is controversial both because of failed pest control tests and perceived links with [...]
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