Throughout the history of humankind, there have been those who have embraced change and those who have clung to the old ways because they felt at least the risks were known. Few Edisons or Einsteins were properly recognized during their lifetime. And, since feeding ourselves was the primary occupation of mankind for most of our recorded and prerecorded history, changes in food production have been accepted slowly. The first person to try to scratch out a garden most assuredly heard derisive laughter as the mighty hunters headed off in pursuit of meat. So, we should not be surprised that eons of history are being replayed as we enter the era of biotechnology. As the fates of human society and crops have been inextricably intertwined since the dawn of civilization, an appreciation of our agricultural past may guide us in addressing societal concerns and also in ensuring minimal negative consequences from scientific pursuits. Farmers have embraced the new technology because it makes them more efficient, protects or increases yields and reduces their reliance on chemicals that, other things being equal, they would prefer not to use. Crops enhanced by biotechnology are being grown on nearly 110 million acres in 13 countries. Food ingredients produced from biotech crops are found in thousands of food products consumed worldwide. However, while no unequivocal evidence of harm to our health or the environment from these crops is known or expected, there is an intense debate questioning their value and safety. Societal anxiety over this so-called genetically modified (GM) food is understandable, and it is fueled by a variety of causes, including consumer unfamiliarity, lack of reliable information on the current safeguards in place, a steady stream of negative opinion in the news media, opposition by activist groups, growing mistrust of industry, and a general lack of awareness of how our food production system has evolved. The scientific community has neither adequately addressed public concerns about GM foods nor effectively communicated the value of this technology. Clearly, societal acceptance is pivotal to the continued development and application of biotechnology in food and agriculture. Two decades ago, many agricultural scientists rightfully saw the emerging recombinant DNA technology as a potent tool in enhancing crop productivity and food quality while promoting sustainable agriculture. Much of this early excitement and expectation was met with successive breakthroughs in scientific research on plant gene transfer methods, identification of valuable genes, and the eventual performance of transgenic crops. Plant breeders saw the technology as an additional means of crop improvement that could complement existing methods. For the first time, plant breeding was subjected to rigorous testing, and a regulatory framework was developed to oversee the commercialization of GM crops on a case-by-case basis. There has been widespread acceptance and support for biotechnology from the scientific community. Accumulated experience and knowledge of decades of crop improvement combined with expert judgment, science-based reasoning and empirical research has led to scientists' confidence that GM crops may pose no new or heightened risks that could not be identified or mitigated, and that any unforeseen hazard will be negligible, manageable, or preventable. Risks from GM crops should be monitored and measured, but concerns about these risks must also be balanced against the enormous benefits from this technology and weighed against alternative options. The strong trust that the American public has in its regulatory agencies (FDA, USDA, and EPA) has helped gain higher public acceptance of GM food in this country than in other nations.