HAUTEMEALZ KITCHEN, PORTLAND, ORE. (November 6, 2013) As Chef Terry Ramsey (left) dishes us savory, crunchy lettuce rolls, Chef Perry Perkins (right) discusses issues that affect global food supply. Not a fan of GMOs, he talks about his experience on a humanitarian trip to Nigeria in his early 20′s. “If I could have walked down the street and bought a bag of genetically modified soybeans to feed the people, I would have done it in a second. Having the political will to make tough decisions about population controls, changing policies that create endemic dependence on foreign aid, and overcoming tribal differences and power struggles that affect the distribution of food are not easy discussion to have or simple solutions to find, according to Perkins.
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