New research from the University of Georgia suggests our familiarity with yeast traces back to the footsteps of our ancestors. Humans domesticated baker’s yeast as early as 7000 BCE to make bread, beer, wine and sake. However, wild varieties of the same yeast species also live on trees. These domesticated and wild yeast look different genetically, but UGA researchers wanted to explore possible links between the two: “Other studies had just…

Pesticide-resistant crops create prosperous opportunities but spark concern about health for both humans and the environment.    Agricultural biotechnology has created pesticide-resistant crops that are central to many Argentinian farmers. Franklin College faculty member Pablo Lapegna, associate professor of Sociology and Latin American and Caribbean Studies, explores the way these farmers view the pesticides sprayed on their crops and…