With only a few exceptions, the New York Times has been a reliable supporter of the use of biotechnology in agriculture and genetically modified organisms (GMOs).
The hits on Monsanto’s top-selling herbicide just. keep. coming.
Synthetic chemicals are practically impossible to escape. They’re lurking in lipstick, canned soup, and cleaning products. Even in the furniture in your home and the paint on your walls. As organic food activists are quick to point out, they’re often in conventionally grown crops, too. And now, according to new data, they’re definitely in our ...
In the international movement for a safer and more sustainable food system, few issues have captivated eaters like genetic engineering. Products made with genetically modified organisms, or GMOs, are all over our supermarket shelves, and much of the produce we consume derives from seeds designed in a laboratory to withstand powerful herbicides and pesticides.
Ask 10 people on the street about Monsanto, and chances are seven or eight of them will respond with some variation of, “they make the toxic chemicals that we don’t want on our food” or “they genetically modify our food system.”
Almost all scientists agree: Climate change poses some of the globe’s most serious long-term threats, and humans are largely to blame for causing it. But we can also take significant steps toward slowing the impacts of climate change by reducing our footprint in the world—as individuals, cities and towns, and nations.
The hits keep coming for Monsanto—and not in a good way.
Turns out what’s been killing weeds on American farms might be killing consumers, too.
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