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How are genetically modified plants produced? Which breeding goals are worthwhile, and which are not? Can the escape of transferred genes be controlled? Why have the first transgenic plants been released without full appreciation of the consequences? How dangerous are bacterial proteins produced in plant foods? Is anyone monitoring the unexpected effects of gene transfer? Will genetically modified plants ever be acceptable to organic growers? These are some of the important questions canvassed in this book, written with the insight of an experienced Australian plant scientist and conservationist.
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From James Beard Award winner and New York Times–bestselling author of The Art of Fermentation An instant classic for a new generation of monkey-wrenching food activists. Food in America is cheap and abundant, yet the vast majority of it is diminished in terms of flavor and nutrition, anonymous and mysterious after being shipped thousands of miles and passing through inscrutable supply chains, and controlled by multinational corporations. In our system of globalized food commodities, convenience replaces quality and a connection to the source of our food. Most of us know almost nothing about how our food is grown or produced, where it comes from, and what health value it really has. It is ...
Founder of the UK Heritage Seed Programme and founders of the Australian Seed Savers' Network have collaborated to show how gardeners can protect our global food hertitage -- and eat it, too. The seeds and growth cycles of 80 vegetables and culinary herbs described in detail.
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Australia's environmental movement and those defending the unique wildlife Down Under are superbly examined in this powerful account. Charting the emergence of a new national green movement and its members' commitment to nature's survival, this exploration details the landmark environmental battles already faced as well as those lurking on the horizon.
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Reprint of the original, first published in 1875.