What you (and your customers) should know about GMOs In mid-October 2006, I drove from Indianapolis to Bloomington to tour Indiana University, a prospective college. Having grown up in Connecticut, the Midwest looked like another planet to me: mile after mile of flat, verdant cropland. As I gazed at the sea of gold-tipped cornstalks, little did I know that 40 percent of Indiana corn that year was genetically modified. Six years later, that percentage had more than doubled to 84 ...

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