Although the science behind widely available genetically engineered (GE) foods indisputably supports their safety and benefit, several chefs, some of whom are members of the organic activist group Chef’s Collaborative 2000, tell the Wall Street Journal they are avoiding GE ingredients by changing suppliers and altering recipes. One chef not buying the anti-GE fear mongering is the revered Julia Childs. She calls the chefs’ fears “a very backward-looking point of view” and says GE foods “are one of the greatest discoveries” of the last century. (“Chefs at the biotech barricades, WSJ, 3/9/00.)
