Genetically-engineered food is both a bete noir and a saving grace, depending on whom you ask. Some people believe engineering our food to be better for us — both nutritionally and in terms of production — is against nature, and thus antithetical to a more pure, more “natural” way of feeding ourselves and the animals we depend on. But others see the sheer potential in altering food to bolster its nutritional qualities and feed more people well, that they pursue these technological advances in the face of the criticism.
