Fran Moore talks about various ways that farmers in Europe have adjusted to higher temperatures in recent years, and sheds light on the difficulty of singling out the effect of climate change on farmers’ decision-making. She also discusses how differently climate scientists and economists view adaptation. For her masters research, Fran studied the way climate adaptation policy is put together during international negotiations, and she explains why there isn’t a clear definition of what counts as “successful” adaptation.
This essay was written by Miles Traer. If you’d like to hear Miles read it, click play below.
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The debate surrounding genetically modified organisms, often called GMOs, is an absolute mess. A huge part of the argument stems from genetically modified foods. Some people trumpet GM wheat and corn for its drought resistance and ability to feed more people in parts of the world that desperately need food. Others point to unwanted side effects like the creation of super-weeds and the potential loss of biodiversity as reasons to be wary of this new technology. But what drove my desire to do a GMO story for Generation Anthropocene was something entirely different and was born from two intertwined questions: how did the GMO discussion become so polarized and why does it continue to feel like the topic of GMOs doesn’t allow for a middle ground? Continue reading
Today, we take a little bit of break from talking about science to instead talk about how media covers science, particularly the reporting on genetically modified organisms (more commonly called GMOs). It’s a contentious subject, and Keith talks about why people tend to take it so personally, when he got interested in GMOs, and what caused him to become the “crop cop.”
Co-founder of the Local Food Lab Krysia Zajonc makes her case for the crucial role of business within the sustainable food movement. She also talks about the seeds of her business germinating in Costa Rica, some of the startups growing out of Local Food Lab, and takes time to address some of the frustrations people have with sustainable food.