Food for Thought Series

Food for Thought Series

The Food for Thought Series is a set of presentations, round table discussions, workshops and educational opportunities covering a broad range of food-related topics.

Stephanie L. Greene, PhDFebruary 25, 2012:  GMO’s… to eat or not to eat?
Like it or not, GMO’s (genetically modified organisms) have became a part of our food system in the United States. So what’s the story? Are these “frankinfoods” we should worry about or are they the foods of the future? We want to provide you, the consumer, with an honest education on the facts. With knowledge, you can decide for yourself. We’ll learn how GMO’s are made, where they appear in our food stream, and how they are regulated. We’ll also review the latest research findings on food safety and explore the positive and negative impacts GMO’s have on the environment and sustainable agriculture. Armed with a better understanding of GMO’s you’ll be empowered to answer the question…. to eat or not to eat?

Bio – Stephanie L. Greene, PhD
Raised in Hawaii, Stephanie Greene attended the University of Idaho and Kansas State University and obtained a PhD in plant breeding and genetics. Enamored with the diversity of seeds, she started working for the USDA gene bank in 1992. As a crop curator,  she spends her day conserving heirloom varieties of  alfalfa and clover.  Most recently, she’s begun directing research to explore strategies that allow GMO and non GMO alfalfa farmers to coexist after the release of Round Up Ready® alfalfa. She lives in Richland with her teenage daughter and three cats. (Open and free for Co-op members, 7-8:30 PM, Richland

Presenter: Stephanie L. Greene, PhD, Geneticist/Curator, USDA, ARS National Temperate Forage, Legume Germplasm Resources Unit, Prosser, WA