[applause] thank you. U. I hope you will still talk to me after tonight. L [laughter] the panel is extremely esteemed so please forgive me for reading, but the current director of the institute which is an Intercampus Institute that tells the university of walls h california los angeles. Hes a molecular biologist who specializes in the area of plant genomics and served twice as the head of the Genetics Program at the United States department of agriculture. Then, the author of the book held to pick a peach and both explore the science of cooking, farming and flavor. Hes a member of the James Beard Foundation food and beverage and america and the winner of multiple journalism awards including the distinguished writing. Most of you probably know him as the former food editor and columnist for the Los Angeles Times which was his home for more than 25 years. Then we have mr. Ted parson, the professor of environmental law and faculty codirector of the institute on Climate Change and environ
[applause] thank you. U. I hope you will still talk to me after tonight. L [laughter] the panel is extremely esteemed so please forgive me for reading, but the current director of the institute which is an Intercampus Institute that tells the university of walls h california los angeles. Hes a molecular biologist who specializes in the area of plant genomics and served twice as the head of the Genetics Program at the United States department of agriculture. Then, the author of the book held to pick a peach and both explore the science of cooking, farming and flavor. Hes a member of the James Beard Foundation food and beverage and america and the winner of multiple journalism awards including the distinguished writing. Most of you probably know him as the former food editor and columnist for the Los Angeles Times which was his home for more than 25 years. Then we have mr. Ted parson, the professor of environmental law and faculty codirector of the institute on Climate Change and environ
Thank you. I hope you will still talk to me after tonight. The panel is extremely esteemed. So, please, forgive me for reading. Mark gold burg is the director of the Seed Institute which is a campus without walls housed at the university of california, los angeles. He is a plant molecular biologist who specializes in the area of plant genomics. Then we have wes parsons who is the author of the book how to read a french fry, how to pick a peach book. He is a member of the James Beard Foundation and a winner of multiply general journalism awards. Most of you probably know him as the former food editor and columnist in the Los Angeles Times which was his home for 25 years. Then we have ted parson. The professor of environmental law and the faculty codirector of the emmitt instustute on Climate Change and climate at ucla. His professional roles including serving as an advisor to institutions including the white house pascience and Technology Policy and the privy Council Office of the gover
Then we have wes parsons who is the author of the book how to read a french fry, how to pick a peach book. He is a member of the James Beard Foundation and a winner of multiple journalism awards. Most of you probably know him as the former food editor and columnist in the Los Angeles Times which was his home for 25 years. Then we have ted parson. The professor of environmental law and the faculty codirector of the emmitt instustute on Climate Change and climate at ucla. His professional roles including serving as an advisor to institutions including the White House Office of science and Technology Policy and the privy Council Office of the government of canada. Welcome, gentlemen. [applause] so, you know, this topic isnt controversial or anything. But we are not here to discuss whether or not there should be gmos. The horses have been out of the barn for decades now. What i am interested in hearing is is more about other technologies because gmos are such a small part. So the larger la
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