Tomorrow’s Table: Organic Farming, Genetics, and the Future of Food Pamela C . Ronald and Raoul W . Adamchak New York: Oxford University Press, 2008 xvii + 208 pp . Illustrations . $29 .95 (cloth) GaStroNomica Pamela C . Ronald, a professor of Plant Pathology at the University of California, Davis, and Raoul W . Adamchak, an organic farming teacher and manager of the University of California, Davis student farm, argue that genetic engineering (ge) and organic food production need not be mutually exclusive . The authors, who are married to each other, make the case that their respective professions should work together to feed the world in an environmentally friendly manner . The authors clearly define the key concepts . They explain that genetic engineering is the transfer of genes from one species to another in order to modify the crop . Plant breeding, on the other hand, only includes the transfer of genes within the same species, and the genes selected are more randomly inserted than in ge . Organic agriculture is a farming method that does not use synthetic fertilizers or pesticides and relies on natural cultivation . When the parameters defining organic farming were drafted by the usda in 2002, they included a provision stating organic could not include ge . The authors outline how they envision organic agriculture and ge technology working together . Adamchak discusses the main obstacles inherent in organic farming, the control of pests and weeds . Ronald argues that ge can alleviate these problems, yet no specific examples are provided . The main commercial ge seed on the market that Ronald discusses is Roundup-resistant seeds, seeds genetically engineered to be resistant to the herbicide glyphosate, sold as Roundup . This has proven useful to farmers, as glyphosate is less toxic than other herbicides, and farmers don’t have to spray as much of it . Ronald argues that the introduction of these seeds has caused a substantial reduction in herbicide use, and they certainly did for the first couple of years . Her argument, however, overlooks that fact that nature is not stagnant . According to a May 2010 New York Times article titled “Farmers Cope with Roundup Resistant Weeds,” the problem lies in the emergence of superweeds . These weeds are resistant to Roundup due to constant use, and chemicals far more toxic than Roundup are needed, which undermines the ability of ge to reduce herbicide use . The authors are furthermore inconsistent with their findings: Adamchak says in another section of the book, “Even with the increasing use of synthetic pesticides we still have as many pests as we did when we started (using pesticides) in the 1940s, because pests can evolve resistance to the pesticides” (p .21) . No matter what kind of resistance is engineered into seeds, natural changes will undoubtedly occur over time, and the promise of reduction in pesticide use quickly fades . Ronald claims that by not embracing ge, organic producers are preventing the use of life-saving seeds for the developing world . She discusses the case of golden rice, engineered to contain a vitamin A precursor (which gives it the yellow color) to combat vitamin A deficiency, a major problem in the developing world . This rice has been in field trials, but has yet to reach production . It also raises other questions: Are poverty and malnutrition an economic and political issue, or can they really be solved with a single vitamin? Ronald argues that limiting ge technology takes the choice away from farmers and the public . As an example of a successful venture, she cites Hawaiian papaya engineered to resist ringspot virus . But some would argue that the ge seeds are taking over and leave little choice . Farmers growing commodity crops have difficulty finding seeds that are not ge, and when they do there is the possibility of contamination . Ronald is against labeling ge food and thinks it will confuse the public . Yet, the public has no way of knowing that 60–70 percent of processed food not labeled organic is genetically engineered . The only way consumers know their food is not ge is to buy organic, a higher cost not all have access to nor can afford . Both proponents of ge and organic food see the future of our food supply at stake, although they each use different methods to create that supply . Plant geneticists like Ronald blame regulations and seed patents as getting in the way of advancing technology, while most organic farmers see agriculture being taken over by chemical companies, who own many of the ge seeds, as an obstacle to creating a healthy food system . Perhaps in the future ge and organic food production can work together, but a lot has to change before that can become a reality . —Rachel Berger, New York University w i Nter 2 012 Moomins Cookbook: An Introduction to Finnish Cuisine Sami Malila and Tove Jansson London: SelfMadeHero (a division of Metro Media Ltd), 2010 144 pp . Illlustrations . £12 .99 (cloth) “Moominmamma’s kitchen is a nice, cozy place,” writes Sami Malila in the foreword to the Moomins Cookbook: An

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