Biotechnology promises weed-resistant crops, bigger yields, more food for a growing population. But are genetically modified fruits and vegetables safe? Are they healthy? “Man has been improving crops from the beginning of time, whether it’s the tomato or the corn or all of our fresh fruits and vegetables,” says Robert Fraley of Monsanto. “There’s a whole set of tools that we’re going to need to be able to meet the challenge of food production for the future.” “This is about chemical companies selling chemicals,” says Andrew Kimbrell of the Center for Food Safety. “It’s not about feeding the earth. We have yet to see a GMO crop that has greater yield, that does anything about malnutrition, about a better taste, a lower cost.” In the face of climate change and its agricultural challenges, is biotechnology the answer? Should we be working to strengthen the world’s rural farming communities? Or is there a sustainable balance between Big Ag and the family farm? This program was recorded in front of a live audience at the Commonwealth Club of California on June 11, 2014. Robert Fraley, Chief Technology Officer, Monsanto Company Nathanael Johnson, Food Writer, Grist; Author, All Natural: A Skeptic’s Quest to Discover If the Natural Approach to Diet, Childbirth, Healing, and the Environment Really Keeps Us Healthier and Happier (Rodale, 2013) Andrew Kimbrell, Founder and Executive Director, Center for Food Safety Jessica Lundberg, Seed Nursery Manager, Lundberg Family Farms

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