Earlier this month, a Swedish plant biologist Stefan Jansson sautéed up a handful of cabbage, tossed it with some pasta and sat down to eat the first ever CRISPR-modified meal consumed by a human.
Jansson gave the dish a clever name: “Tagliatelle with CRISPRy fried vegetables.” It was, The Atlantic heralded, the start of a tasty, genetically engineered food revolution.
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