National Geographic - How Humans Are Shaping Our Own Evolution 18min

The most intriguing part of the antenna, though, is that it gives him an ability the rest of us don’t have. He looked at the lamps on the roof deck and sensed that the infrared lights that activate them were off. He glanced at the planters and could “see” the ultraviolet markings that show where nectar is located at the centers of the flowers. He has not just matched ordinary human skills; he has exceeded them. ... He is, then, a first step toward the goal that visionary futurists have always had, an early example of what Ray Kurzweil in his well-known book The Singularity Is Near calls “the vast expansion of human potential.” ... But are we on the way to redefining how we evolve? Does evolution now mean not just the slow grind of natural selection spreading desirable genes, but also everything that we can do to amplify our powers and the powers of the things we make—a union of genes, culture, and technology? And if so, where is it taking us? ... Conventional evolution is alive and well in our species. Not long ago we knew the makeup of only a handful of the roughly 20,000 protein-encoding genes in our cells; today we know the function of about 12,000. But genes are only a tiny percentage of the DNA in our genome. More discoveries are certain to come—and quickly. From this trove of genetic information, researchers have already identified dozens of examples of relatively recent evolution. ... In our world now, the primary mover for reproductive success—and thus evolutionary change—is culture, and its weaponized cousin, technology. ... One human trait with a strong genetic component continues to increase in value, even more so as technology grows more dominant. The universal ambition of humanity remains greater intelligence.

The New Yorker - How Driscoll's Reinvented The Strawberry 19min

In some Asian markets, white fruit is coveted, and Driscoll’s has conducted commercial trials in Hong Kong. But although the company has been breeding whites for fifteen years, it has yet to introduce any to U.S. grocery stores; Americans, accustomed to an aggressive cold chain, typically fear underripe fruit. “I brought these to a wedding, and all the parents were telling their kids not to eat the white ones,” a Joy Maker remarked. Lately, however, Driscoll’s focus groups have shown that millennials, adventurous and open-minded in their eating habits, and easily seduced by novelty, may embrace pale berries. With these consumers, unburdened by preconceived notions of what a white berry should look or taste like, Driscoll’s has a priceless opportunity: the definitional power that comes with first contact. Before that can happen, though, the berries must conform to Driscoll’s aesthetic standards. Stewart held a 21AA176 up to his face and inspected it carefully. ... Driscoll’s, a fourth-generation family business, says that it controls roughly a third of the six-billion-dollar U.S. berry market, including sixty per cent of organic strawberries, forty-six per cent of blackberries, fourteen per cent of blueberries, and just about every raspberry you don’t pick yourself. ... Produce is war, and it is won by having something beautiful-looking to sell at Costco when the competition has only cat-faced uglies. In the eighties, beset by takeover ambitions from Chiquita, Del Monte, and Dole, Driscoll’s embarked on a new vision: all four berries, all year round. ... For the shopper, the only impression that matters is the Driscoll’s name, and the red berries, as uniform as soldiers or paper valentines.