作者簡介：

帕梅拉•羅納德（Pamela Ronald，1961- ），美國加利福尼亞大學戴維斯分校植物病理學教授，國際植物與微生物分子互作協會會員，國際著名的植物抗病研究專傢，在水稻抗病免疫領域已有20多年的研究經曆，她的實驗室研究齣瞭抗蟲和抗澇的基因工程大米。

烏拉爾•亞當查剋（Raoul Adamchak， ），從事有機農作物種植二十年，加州有機農業認證機構的總裁和董事會成員。現在美國加州大學戴維斯分校的學生農場工作。

他們是一對夫婦。他們閤著的《明日的餐桌：有機農業，轉基因和食物的未來》，入選《種子雜誌》（和《圖書館期刊》的“2008年最佳圖書”。

譯者簡介：

蔣顯斌，1979年生，中國科學院亞熱帶農業生態研究所生態學博士，廣西農業科學院水稻研究所副研究員。主要從事轉基因水稻生態安全研究，主持國傢自然科學基金等項目。2013年1月至2014年1月在美國加州大學戴維斯分校帕梅拉•羅納德實驗室做訪問學者。

In modern agricultural politics, organic farming and genetic engineering occupy opposite ends of the spectrum. In the Ronald-Adamchak household, the world is not so black and white. Ronald is a professor of plant pathology at the University of California, Davis. Adamchak manages the student-run organic farm on campus. Together, they're exploring the juncture where their methods can (and they argue, should) meet to ensure environmentally sustainable food production. Revealing common principles and "leveling the playing field," this book roughly chronicles one year in the lives of the Ronald-Adamchack family. Through dialogue with friends and family, the authors thoughtfully explore the use of GE agriculture and the concerns expressed by consumers. They discuss the contents of their own largely organic pantry, what they choose to feed their children, and how over the last ten years of their marriage, they have developed a specific criteria for the use of GE in agriculture. From their personal vantage points, Ronald and Adamchack explain what geneticists and organic farmers actually do, and help readers distinguish between fact and fiction in the debate about crop genetic engineering. Loosely organized by season, each section of the book addresses a different issue related to the role of GE and organic farming in food production. Raoul provides a farmer's view of the philosophy and practice of organic farming and how it differs from conventional agriculture; Pam describes the tools and processes of genetic engineering, the potential ecological benefit of using GE technology to generate plants, and the associated risks. At the end of the book, they describe one of their typical family dinners, explain their choice to bring both genetically engineered and organic food to their table, and share some of their family's best recipes.