A Hawaiian chef offers us his thinking on GMOs…
“…since humans first started cultivating crops, we have been manipulating the genes of plants and animals to instill desired traits.
Bigger pigs, brighter apples, sweeter citrus, artificially inseminated cows that produce more milk, more robust tomatoes – all created through genetic tinkering crop after crop, generation after generation, the ideal being bigger yields that require less manpower to produce.
The produce we buy is unrecognizable from the original from which they were derived. Everything modern farmers grow has been genetically modified in one way or another, through cross-pollination, grafting, selective breeding and so forth.”—
His opinion,…he is NOT opposed to GMOs.
Editor’s Note: This article is written by Ed Morita, a pastry chef in Hawaii. He has spent over 15 years working at some of the country’s premiere resorts and restaurants, including the Halekulani Hotel, The Greenbrier Resort & Spa in West Virginia, Bay Harbor Yacht Club in Michigan along with Longhi’s Restaurant, Highway Inn Kaka’ako, and currently at the Modern Honolulu.]