Includes glossary

Includes bibliographical references (p. 179-197) and index.

Cultivating sacred rice in Nihe, China and Davis, California -- Why organic agriculture? -- Tools of organic agriculture -- Tools of genetic engineering -- Legislating lunch -- Who can we trust? -- Is GE food risky to eat? [Genetically modified foods] -- Conserving wildlands -- Weeds, gene flow, and the environment -- Who owns the seed? -- Who owns the genes? -- Deconstructing dinner: genetically engineered, organically grown.

"Tomorrow's Table chronicles roughly a year in the life of the Ronald-Adamchak household. Ronald and Adamchak guide us through their day-to-day lives, giving us a taste of what organic farmers and geneticists actually do. They discuss the contents of their own largely organic pantry, what they choose to feed their children, and what their criteria are for inputs for a sustainable agriculture." "This book is for those who wish to know more about how the food they eat is grown, whether organic or genetically engineered. It is for every shopper who has at one time or another wondered what labels such as "organic" or "GE-free" really mean for the health of their families and for the future of the planet."--BOOK JACKET.