GMOs

A genetically modified organism (GMO) is any item that has been altered at the molecular level. In agriculture, GMOs are typically created in order to boost yields, improve quality, and repel insects.

Pros:

An international panel of scientists found that genetically altered crops are as safe as traditional crops
Genetic modification allows crops to be grown with additional vitamins and nutrients
Crops can also be engineered to repel certain insects
Foods might be grown in places that are today ridden with drought or floods

Cons:

Many scientists believe that GMOs increase new toxins and allergens in foods
May increase the use of chemicals
May create herbicide-resistant weeds
May disturb the ecological balance

Diners are increasingly hyper-focused on high-protein and plant-based foods. Alongside all of the new-fangled, lab-based, cell-cultured options out there is the humble bean. A staple food for millenia, beans are being re-examined as a healthy, versatile ingredient worthy of menu inclusion.

Retro and heirloom recipes—like Southern succotash, French cassoulet, and Cajun red beans and rice—fit the bill for those in search of authenticity.
Most world cuisines incorporate some type of bean in their classic dishes. Think feijoada in Brazil, black beans and rice with plantains in Puerto Rico, and garbanzo beans in Israel. Modern interpretations of these recipes are packed with produce and herbs.
The creamy texture of mung beans is proving an ideal substitute for those that are eliminating soy from their diets.

GMOs

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