The Center for Science in the Public Interest (CSPI) is publicly conceding that genetically improved food crops are a positive environmental and agricultural phenomenon. In a letter to the New York Times, CSPI biotech project co-director Gregory Jaffe objected to a rather one-sided article appearing on June 10 (“As Biotech Crops Multiply, Consumers Get Little Choice”). Jaffe points out that while the Times‘ article dwelled for 1,500 words on the supposed environmental and food-safety risks associated with biotech foods, it ignored “this technology’s benefits to farmers and the environment.”