In the last century, as we learned more about genes, we were able to devise ways of accelerating evolution.

Myths about the dire effects of genetically modified foods on health and the environment abound, but they have not held up to scientific scrutiny. And, although many concerns have been expressed about the potential for unexpected consequences, the unexpected effects that have been observed so far have been benign.

We have domesticated crops over a very long period of time, like tens of thousands of years. And crops get - seeds get carried. Sometimes, if they're very small seeds, they get scattered off trucks. Pollen travels.

We have six-and-a-half-billion people on the planet, going rapidly towards seven. We're going to need a lot of inventiveness about how we use water and grow crops.

We've gotten so good at growing food that we've gone, in a few generations, from nearly half of Americans living on farms to 2 percent. We no longer think about how the wonderful things in the grocery store got there, and we'd like to go back to what we think is a more natural way.

In agriculture, people have taken wild plants that can't be eaten by people - and turned them into wonderful food sources. And that's because genomes can change, and people working with plants have picked mutations. Mutations are nothing more than genetic changes.

There's almost no food that isn't genetically modified. Genetic modification is the basis of all evolution. Things change because our planet is subjected to a lot of radiation, which causes DNA damage, which gets repaired, but results in mutations, which create a ready mixture of plants that people can choose from to improve agriculture.