A CRISPR Bite: How gene-editing technology is changing our food

Corinne Ruff, GEAP3 Network, Lauren Crossland-Marr
  • 5.0 (48)
  • LIFE SCIENCES
  • WEEKLY SERIES
A CRISPR Bite: How gene-editing technology is changing our food

CRISPR gene-editing technology came out as a massive biotech breakthrough in the last decade, but most people have still never heard of it. In this five-part series, food anthropologist Dr. Lauren Crossland-Marr takes listeners into the labs where researchers are tinkering with food genes, to help break down the problems they’re hoping to solve – and what’s at stake.

Season 1

  1. EPISODE 1

    The First Bite

    CRISPR gene-editing technology is making many advances in the medical world, but you’re more likely to first encounter CRISPR on your plate. In this episode, we walk you through how CRISPR works, its opportunities and why some people worry that the risks may outweigh the potential benefits. Resources Jennifer Doudna’s TedTalkInterviews Sonja Lindberg, PhD Candidate, Department of Sociology, Iowa State UniversityLink to her co-authored article published in February 2023: “Gene-Edited Food Adop...

    20 min

  2. EPISODE 2

    Tomatoes

    Can tomatoes made using CRISPR help relieve stress? In this episode, we take you to Japan to learn more about the first CRISPR food available on the market. Resources For a firsthand look at the invention of the first GMO whole food, our team highly recommends Dr. Belinda Martineau’s book, First Fruit: The Creation of the Flavr Savr Tomato and the Birth of Biotech Foods (2001).Interviews Dr. Belinda Martineau, UC Davis Center for Healthcare Policy & ResearchHaruka NakataCredits A CRISPR...

    22 min

  3. EPISODE 3

    Soy

    In Missouri, scientists are using CRISPR technology to pack plants with extra protein, in hopes of cutting down on the need for farm raised meat – a major contributor to greenhouse gasses. Interviews Dr. Jason Bull, Chief Technology Officer, Benson HillDr. Matthew Begemann, Senior Director, Gene Editing & Trait Discovery, Benson HillCredits A CRISPR Bite is supported by the Jean Monnet Network, which is funded by the Erasmus+ Programme of the European Union through the GEAP-3 Netwo...

    22 min

  4. EPISODE 4

    Wine

    Is CRISPR the solution to controlling the pest plaguing California’s wine industry? In this episode, we take you to a lab where researchers are using CRISPR to genetically modify a frightening insect responsible for spreading a bacteria and killing vines. Clarification: While Dr. Tim Martinson holds healthy skepticism about the hype around CRISPR technology now, he acknowledges that it's just starting to be used and he believes it will become a valuable tool – one of many in a grape breeder’...

    22 min

  5. EPISODE 5

    Cattle

    Hornless cattle were once the poster animals for a gene-editing revolution, until the FDA found a pesky mistake in their DNA. In this episode, we go to a California research farm to explore unintended consequences. Clarification: The FDA has an established process for researchers to request authorization to put animals with investigational genomic alterations, including those made with CRISPR, into the food supply. But the FDA does not issue orders to incinerate those animals. The catt...

    34 min

  6. SEASON 1 TRAILER

    Introducing A CRISPR Bite

    CRISPR gene-editing technology came out as a massive biotech breakthrough in the last decade, but most people have still never heard of it. In this new five-part series, food anthropologist Dr. Lauren Crossland-Marr takes listeners into the labs where researchers are tinkering with food genes, to help break down the problems they’re hoping to solve – and what’s at stake. Credits A CRISPR Bite is supported by the Jean Monnet Network, which is funded by the Erasmus+ Programme of the European Un...

    1 min

  7. SEASON 1 TRAILER

    Welcome to A CRISPR Bite

    CRISPR gene-editing technology came out as a massive biotech breakthrough in the last decade, but most people have still never heard of it. In a new five-part series, food anthropologist Dr. Lauren Crossland-Marr takes listeners into the labs where researchers are tinkering with food genes, to help break down the problems they’re hoping to solve – and what’s at stake. Credits A CRISPR Bite is supported by the Jean Monnet Network, which is funded by the Erasmus+ Programme of the European Union...

    1 min

  8. BONUS

    Outside/In: Dinner reservations

    Some folks promote local food. Others swear by veganism. But what is the most environmentally-friendly diet? And does it really matter what we eat? Or are there bigger fish to fry when it comes to climate activism? Enjoy this bonus episode from our friends at the Outside/In podcast from New Hampshire Public Radio. And be sure to follow their show for more great episodes. Leave a 5-star rating and review of this episode on Apple podcasts to help us spread the word. Have more to say? Email us ...

    30 min

  9. BONUS

    DNA Today: Sam Sternberg

    What are the key safety, ethical and regulatory considerations for using CRISPR technology? DNA Today digs into all of that and more with biochemist and CRISPR expert Sam Sternberg. Enjoy this bonus episode from our friends at the DNA Today podcast. And be sure to follow their show for more great episodes. Leave a 5-star rating and review of this episode on Apple podcasts to help us spread the word. Have more to say? Email us at acrisprbitepodcast@gmail.com. Follow for updates on Insta...

    33 min

  10. BONUS

    Gravy: The Kitchen Electric

    When we think of the industrialization of America and the rise of electricity, we’re printed to think about people in cities and factories, where machines and assembly lines abound. But electricity transformed another area almost as much as it transformed the city or the factory… and that area is the house. And because of that there’s one really key demographic that’s impacted by electricity perhaps more than any other: women. Today, we’re sharing a special episode from Gravy, produced ...

    24 min

Trailers

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About

CRISPR gene-editing technology came out as a massive biotech breakthrough in the last decade, but most people have still never heard of it. In this five-part series, food anthropologist Dr. Lauren Crossland-Marr takes listeners into the labs where researchers are tinkering with food genes, to help break down the problems they’re hoping to solve – and what’s at stake.

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