Synthetic Biology Is Changing What We Eat.

Civil Eats

Synthetic Biology Is Changing What We Eat. Here’s What You Need to Know.

From bleeding burgers to vegan shrimp, synbio food is backed by billions of dollars in funding, but questions remain about its safety and possible risks.

Impossible’s “bleeding” veggie burger, shrimp made of algae, and vegan cheeses that melt are all making their way into restaurants and on to supermarket shelves, offering consumers a new generation of plant-based proteins that look, act, and taste far more like the real thing than ever before.

What consumers may not realize, however, is that many of these new foods are made using synthetic biology, an emerging science that applies principles of genetic engineering to create life forms from scratch.

Originally used to produce medicines, biofuels, and super bacteria designed to eat oil spills, synthetic biology is increasingly being applied to the production of food and fiber—from vegan burgers to “spider silk,” feed for farmed fish, synthetic flavors, and animal-free egg whites.  A California accelerator, IndieBio, is helping to churn out many of these new businesses. Synthetic biology applications span from simple gene editing combined with fermentation processes, to cellular meats that culture food products from animal cells in the lab, to gene drive applications intended to change an organism’s genetics in the environment, such as a mosquito’s ability to spread malaria. For purposes of this discussion, we focus on products and processes that rely on gene editing combined with fermentation.

Synthetic biologists identify the gene sequences that give food or fiber certain qualities, like the gooiness of cheese or the tensile strength of silk. Often, it’s a protein produced by plant or animal cells that imparts the desired quality. Once identified, the gene sequence for that protein is created chemically in a lab and inserted into yeast or bacteria cells. Then, much like brewing beer, a fermentation process turns the microbes into tiny factories that mass produce the desired protein—which is then used as a food ingredient or spun into fiber. The Impossible Burger, for example, contains an engineered heme, a protein originally derived from soy plant roots, that gives the burger its pseudo-meat flavor, color, and texture.

Most of the companies using synthetic biology are still in the startup phase and may fail to gain traction, just as the earlier applications of synthetic biology for biofuels failed to reach scale. But there are billions of dollars in funding behind these products, and plenty of desire for them to succeed. And while many synbio products promise to use fewer natural resources, similar to cellular “meat,” a general lack of public information and transparency from many companies about their processes and what their supply chains will entail when brought to scale leaves unanswered questions about the safety and ultimate environmental, economic, and social sustainability of these products.

In the interest of trying to track down answers to some of these questions, Civil Eats asked six companies using synthetic biology, as well as two industry associations—including Bolt Threads, Impossible Foods, Gingko Bioworks, and IndieBio—for comment; although many declined to comment, the answers we received—plus the many questions that remain unanswered—suggest how much we still need to know about the potential impacts of this food of the future.

How it Works: Fish Food as an Example—and a Source of Concern

Each synthetic biology process is unique, but take the example of bacteria-based fish feed produced by KnipBio, the first company of its kind to receive U.S. Food & Drug Administration (FDA) approval as GRAS (“generally recognized as safe”). KnipBio uses a microbe commonly found on leaves that naturally produce carotenoids, anti-oxidants that can be vital for fish health.

Through simple edits to the bacteria’s genetic makeup, KnipBio CEO Larry Feinberg says he can “turn up or turn down the valves to make things of interest,” like variations on the carotenoids. Next, he ferments the microorganisms in a tank, feeding them methanol—an alcohol derived from methane gas—or corn waste by-products to stimulate them to reproduce and make the carotenoids. The fermented bacteria are then pasteurized and dried, which Feinberg says kills them, and formulated into a flour that is milled into fish feed. It has taken KnipBio five years to refine this process.

Critics say that synthetic biology’s dangers lie in the potential release of gene-edited organisms into the wild, human health impacts, and disruption to agricultural communities, should engineered food or fiber displace natural products.

Rebecca Burgess, the founder of Fibershed, which last fall produced a report with ETC Group on the hazards of clothing made from genetically modified or synbio-derived materials, questions the efficacy of methods to keep gene-edited material from getting into the environment. “The concern is that they’re using base life forms that grow rapidly and transfer genes rapidly and they’re not considering the future of genetic pollution.”

Feinberg responded to this concern by saying that ensuring microbes are dead before release outside the lab is “microbiology 101,” like milk pasteurization. Nevertheless, “there should be, and will be, safety redundancy built into containment at an industrial biotech operation,” he adds. Furthermore, Feinberg says that research shows that modified bacteria tend to revert back to their “wild type” when they’re no longer housed in the optimized conditions created in the lab.

Piers Millet, vice president of safety and security at iGem, a non-profit organization that runs a global synthetic biology competition, agrees. “One of synthetic biology’s biggest challenges is getting the new traits to stick past a few generations [which typically last days or weeks]. In almost every case, the alterations you’re making make those organisms less suitable for natural environments.”

That challenge leaves Michael Tlusty, associate professor of sustainability and food solutions at the University of Massachusetts, Boston, “guardedly optimistic” that synthetic biology will have beneficial applications, like the creation of alternative fish feeds to reduce the pressure on forage fish. Tlusty also notes, “we’ve been editing bacteria for a long time, medically, such as for insulin.”

Health Impacts?

Bacterial engineering processes for medicine have been established for 40 years.  We’ve also been editing bacteria to create the vegetable rennet in cheeses since 1990. In fact, 90 percent of U.S. cheese today is produced with what’s known as fermentation-produced chymosin, or FPC, a vegetable rennet.

There are no reports of health or environmental impacts from FPC to date, but neither does it appear that anyone has researched the question.

The main health concern with synthetic biology products is that they add new proteins to foods, and those new proteins may be allergenic, says Dana Perls, senior food and agriculture campaigner with Friends of the Earth. “We need to understand the short- and long-term impacts before these ingredients and products enter the market or the environment,” she says of products genetically engineered to replace animal products, and stresses the need for stronger regulations for all genetic engineering.

Most consumers wouldn’t know that the cheese they buy is produced using gene modification, because it isn’t labeled as GMO. The FDA ruled that because FPC was identical to the chymosin found in animal rennet, it didn’t require labeling.

GMO labeling laws in the U.S. don’t apply to products made using synthetic biology, which makes it tough for consumers to make informed choices. Most recently, the FDA announced that labeling isn’t required for ingredients made from GMO crops if no modified genetic material is detectable.

Cell-based meat, which is grown in a lab by multiplying entire stem cells taken from animal muscle, will be regulated by both the FDA and the U.S. Department of Agriculture  (USDA), though it’s not yet clear what that means in practice.

Synthetic biology is advancing so meteorically, regulatory schemes are hard pressed to keep up, Millet says, adding that, besides national laws, the industry follows World Health Organization biosafety guidance and other international regulations. But that guidance is updated every five years, so there can be a lag before the newest technology will be considered.

“The new wave of genetic engineering is slipping through very large loopholes,” says Perls. “People who are trying to purchase food or clothing that reflects their values are in the dark.”

Social Disruption Ahead?

As a disruptive technology, advocates fear that synthetic biology may also pose harm to the livelihoods of farmers, particularly in the developing world.

Oakland Institute’s Executive Director Anuradha Mittal is especially concerned that the rise of synthetic biology for products such as vanilla, coconut oil, and silk poses a threat to the livelihoods of smallholder and indigenous farmers if those engineered products replace their natural counterparts. Many of these farmers, like the Filipino coconut growers facing super typhoons year after year, are on the front lines of climate change, and Mittal notes that synbio alternatives could increase their vulnerability at a time when they need solid markets to help them adapt to climate change.

“These artificial solutions that are manufactured in petri dishes threaten smallholder farmers,” she told Civil Eats. “The devastation of women’s livelihoods in particular in India would be huge from these fancy silks.”

Fibershed’s Burgess worries that artisanal farmers and agroecologists could lose their sovereign rights if the synthetic biology world takes over fiber production and patents its processes.

Burgess’ concerns of farmer’s livelihoods being displaced are not unfounded, according to Todd Kuiken, senior research scholar at the Genetic Engineering & Society Center at North Carolina State University. “There are winners and losers. All of that needs to be evaluated and put on the table so people can make informed decisions,” says Kuiken, who previously led the Wilson Center’s Synthetic Biology Project. Companies need to conduct full life cycle assessments of their products, including both environmental and socio-economic impacts, he says. He knows of few companies that have done this, however.

Finally, Feedstocks

Fermentation requires carbohydrates—think barley or wheat for beer brewing—and that raises a key sustainability concern: What feedstocks will be used, and how much?

U.S. synbio companies are largely using sugar from GMO corn, because of its abundant supply, according to Bolt Threads, a leading manufacturer of Spider Silk, on its website, adding, “It is widely believed that large-scale fermentation will be possible with non-food crops … in the future.”

Some companies like KnipBio, however, are choosing to work from day one with more sustainable feedstocks, like agricultural waste or methane gas. “Feedstocks that don’t compete with humans—that has to be part of the consideration. We have to make things more efficient,” says Feinberg.

FOE’s Perls worries that synbio companies could simply perpetuate “unsustainable, pesticide-intensive, industrial agriculture,” by requiring massive amounts of GMO corn or sugar cane.

“If we now have to scale monoculture 2,4-D corn to feed these fermentation tanks,” notes Fibershed’s Burgess, “what does that mean for the [U.S.] Midwest or the Cerrado in Brazil?”

Until recently, life cycle assessments that could answer the feedstock question were hard to come by. Recently, Impossible Burger became the first to release an environmental life cycle analysis of its burger. Peer-reviewed and produced by independent auditor Quantis, the assessment found that the Impossible Burger requires 87 percent less water, 96 percent less land, and produces 89 percent fewer greenhouse gas emissions than an equivalent beef burger.

The heme protein that’s synthetically produced is but one ingredient of the burger, which is made from plant-based proteins, fats, oils, and binders. Spider silks or other products that are principally made from proteins produced by synthetic biology will likely have a different footprint that may or may not be as environmentally beneficial.

And while Impossible Burger has taken initiative on environmental transparency, its life cycle analysis didn’t consider potential socio-economic impacts. That’s important, says Kuiken, because “say Impossible Burger takes over the world: You’d reduce the number of animal products; you need to understand all of [the] socio-economic interaction[s]” of a reduction in demand for products from farmers and ranchers and the resulting impacts on their livelihoods.

Need for Dialogue

For those raising these questions, the lack of information and transparency on the part of most synbio companies fuels mistrust and prevents broader dialogue about the best solutions for the future of food, much like the lack of transparency on the part of cellular ag startups.

Garrett Broad’s 2017 essay in Civil Eats, “Why We Should Make Room for Debate about High-Tech Meat,” speaks to the dilemma. “I find myself with mixed feelings about the whole enterprise,” Broad wrote. “On one hand, I’m skeptical that these technological fixes will automatically lead us to some sort of agricultural utopia. But I’m also concerned that many who identify with the food movement might be missing out on the chance to shape the future of food because they’re turning their backs on food science altogether.”

iGEM’s Millet acknowledges there is some consumer distrust. “My feeling is that a lot of the leftover concerns about genetic modification has to do with the nature of power relationships, about very powerful companies controlling technology,” he says. “But that doesn’t mean we can’t have a different type of relationship.”

Dialogue with impacted communities is key, he says. Furthermore, Millet believes that synthetic biology can be used “to create a much fairer world, where people have more access to the tools they need to solve the problems challenging them, as opposed to mega-corporations selling the solution to them.” He cites an iGEM project in Sumbawa, Indonesia, where a poor community used synthetic biology to develop a genetic test to stop the pirating of its famous honey, a key revenue source for the island.

That vision of a fairer future is shared by others, like Oakland’s Counter Culture Labs, a “community supported microbiology maker space,” but not necessarily by the synbio companies remaining tight-lipped about their enterprises.

As in any industry, there are a range of players, with some more focused on sustainability than others. Whether synthetic biology can meet its promise by helping address some of agriculture’s biggest impacts and feeding the world—without causing harm—remains to be seen and will likely be project-dependent.

In the meantime, “people want real food, they want transparency, and nobody wants to be an experiment,” says Perls.

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Yahoo News

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Breastfeeding Could Protect Babies From Obesity

EcoWatch – Childrens Health

By San Nickerson       May 3, 2019

tatyana_tomsickova / iStock / Getty Images Plus

Breastfeeding may reduce the likelihood of child obesity, new research from the World Health Organization has found.

According to the study, led by WHO/Europe and the National Institute of Health in Portugal, infants who are never breastfed are 22 percent more likely to end up obese, while those who are exclusively breastfed for at least six months are 25 percent less likely to be obese.

Published in Obesity Facts and presented at this year’s European Congress on Obesity, the study looked at the data of nearly 30,000 children from 22 countries in the Childhood Obesity Surveillance Initiative and specifically at breastfeeding rates for 16 European countries, The Guardian reported.

The study indicates that breastfeeding has a “protective effect” against obesity, which strengthens the longer a child is breastfed. For instance, children who were breastfed for at least six months, even if they were also bottle-fed formula, still had a 22 percent reduced risk of obesity. That said, there appears to be a minimum threshold before breastfeeding becomes beneficial: children who were breastfed for less than six months were 12 percent more at risk of becoming obese.

The researchers suggest this could be because protein-heavy formula derived from cows’ milk can lead to higher blood insulin levels and stimulate fat cell growth, Yahoo reported, while breast milk contains hormones that will regulate energy balance throughout life. The researchers also note that breastfeeding could delay the introduction of energy-dense solid foods into a baby’s diet, The Guardian reported.

Previous research into the benefits of breastfeeding has run the gamut, showing that exclusive breastfeeding as an infant can lead to healthier cholesterol levels in teen years while also not revealing any protective effects against obesity or diabetes.

Senior author of the WHO study, Dr. Joao Breda of the WHO European Office for Prevention and Control of Noncommunicable Diseases, acknowledged that other factors like healthier lifestyles of families that breastfeed could play a role, but stood by the results.

“The evidence is there. The benefit is outstanding so we should be telling people,” he told The Guardian.

The WHO recommends that mothers should breastfeed exclusively for their baby’s first six months before combining breast milk with complementary foods until they are at least two years old. The organization has set a goal to increase the prevalence of exclusive breastfeeding for the first six months to 50 percent by 2025.

In most of the countries studied, more than 77 percent of children were breastfed. On the other end of the spectrum, 46 percent of children in Ireland, 38 percent in France and 35 percent in Malta were never breastfed, and only four countries had a 25 percent or higher prevalence of exclusive breastfeeding.

The researchers believe that the areas in Europe falling short of the WHO’s recommendations are doing so because of misleading marketing of formula milk, poor maternity leave options and a lack of promotion.

“The promotion of breastfeeding presents a window of opportunity for obesity prevention policy to respond to the problem of childhood obesity in the European Region,” said Breda in a WHO announcement.

Why We Took Trump Off The Forbes 400 During His Decade Of Tax Losses

Forbes

Why We Took Trump Off The Forbes 400 During His Decade Of Tax Losses

By Dan Alexander, Forbes Staff            May 8, 2019

Donald Trump listed $1.2 billion of losses on his tax filings from 1985 to 1994, according to a blockbuster report released by the New York Times Tuesday. Those were high-flying years for Trump, then a young, brash businessman getting more headlines-per-square-foot than any other developer. In 1985, Trump appeared by himself on the Forbes 400 list of America’s richest people for the first time, after inventing a fake persona to lie about a transfer of wealth from his father.

Forbes fell for that ruse—taking Fred Trump off the list and listing Donald alone. But five years later, we published an explosive story, uncovering the trouble brewing inside Trump’s empire. Leaning on nonpublic documents, Forbes writers Richard L. Stern and John Connolly identified the same sort of profitability problems that are still making headlines 29 years later. Forbes took Donald Trump off its list for the first time that year, explaining that a “decline in Atlantic City gaming revenues, unmasking of misstated asset values, declining real estate values and massive debt may have put The Donald within hailing distance of zero.”

Here, Forbes republishes the 1990 magazine story, putting it online for all to read:

By Richard L. Stern and John Connolly

WHAT IS DONALD TRUMP really worth? His estranged wife, Ivana, would like to know. So would his creditors, who are many. The public, fascinated with Trump’s exploits and his bigger-than-life personality, relishes the guessing game. This we can say with confidence: His net worth is nothing like the $3 billion Business Week magazine estimated three years ago and has dropped considerably from our own 1989 estimate of $1.7 billion.

Forbes has obtained nonpublic documents submitted by Trump to a governmental body. In it, he lists his assets and liabilities as of May 31, 1989. The documents — which have been amended to include some more recent acquisitions — claim a net worth for Donald Trump, after deducting all debts and mortgages, of $1.5 billion.

Why SunPower Corporation’s Shares Jumped 14.4% Today

Motley Fool – Business

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What Happens When a Bad-Tempered, Distractible Doofus Runs an Empire?

The New Yorker

What Happens When a Bad-Tempered, Distractible Doofus Runs an Empire?

One of the few things that Kaiser Wilhelm II, who ruled Germany from 1888 to 1918, had a talent for was causing outrage. A particular specialty was insulting other monarchs. He called the diminutive King Victor Emmanuel III of Italy “the dwarf” in front of the king’s own entourage. He called Prince (later Tsar) Ferdinand, of Bulgaria, “Fernando naso,” on account of his beaky nose, and spread rumors that he was a hermaphrodite. Since Wilhelm was notably indiscreet, people always knew what he was saying behind their backs. Ferdinand had his revenge. After a visit to Germany, in 1909, during which the Kaiser slapped him on the bottom in public and then refused to apologize, Ferdinand awarded a valuable arms contract that had been promised to the Germans to a French company instead.

Not that this deterred the Kaiser. One of the many things that Wilhelm was convinced he was brilliant at, despite all evidence to the contrary, was “personal diplomacy,” fixing foreign policy through one-on-one meetings with other European monarchs and statesmen. In fact, Wilhelm could do neither the personal nor the diplomacy, and these meetings rarely went well. The Kaiser viewed other people in instrumental terms, was a compulsive liar, and seemed to have a limited understanding of cause and effect. In 1890, he let lapse a long-standing defensive agreement with Russia—the German Empire’s vast and sometimes threatening eastern neighbor. He judged, wrongly, that Russia was so desperate for German good will that he could keep it dangling. Instead, Russia immediately made an alliance with Germany’s western neighbor and enemy, France. Wilhelm decided he would charm and manipulate Tsar Nicholas II (a “ninny” and a “whimperer,” according to Wilhelm, fit only “to grow turnips”) into abandoning the alliance. In 1897, Nicholas told Wilhelm to get lost; the German-Russian alliance withered.

About a decade ago, I published “George, Nicholas and Wilhelm: Three Royal Cousins and the Road to World War I,” a book that was, in part, about Kaiser Wilhelm, who is probably best known for being Queen Victoria’s first grandchild and for leading Germany into the First World War. Ever since Donald Trump started campaigning for President, the Kaiser has once again been on my mind—his personal failings, and the global fallout they led to.

Trump’s tweets were what first reminded me of the Kaiser. Wilhelm was a compulsive speech-maker who constantly strayed off script. Even his staff couldn’t stop him, though it tried, distributing copies of speeches to the German press before he’d actually given them. Unfortunately, the Austrian press printed the speeches as they were delivered, and the gaffes and insults soon circulated around Europe. “There is only one person who is master in this empire and I am not going to tolerate any other,” Wilhelm liked to say, even though Germany had a democratic assembly and political parties. (“I’m the only one that matters,” Trump has said.) The Kaiser reserved particular abuse for political parties that voted against his policies. “I regard every Social Democrat as an enemy of the Fatherland,” he said, and he denounced the German Socialist party as a “gang of traitors.” August Bebel, the Socialist party leader, said that every time the Kaiser opened his mouth, the party gained another hundred thousand votes.

When Wilhelm became emperor, in 1888, at twenty-nine years old, he was determined to be seen as tough and powerful. He fetishized the Army, surrounded himself with generals (though, like Trump, he didn’t like listening to them), owned a hundred and twenty military uniforms, and wore little else. He cultivated a special severe facial expression for public occasions and photographs—there are many, as Wilhelm would send out signed photos and portrait busts to anyone who’d have one—and also a heavily waxed, upward-turned moustache that was so famous it had its own name, “Er ist Erreicht!” (It is accomplished!)

In fact, Wilhelm didn’t accomplish very much. The general staff of the German Army agreed that the Kaiser couldn’t “lead three soldiers over a gutter.” He had neither the attention span nor the ability. “Distractions, whether they are little games with his army or navy, travelling or hunting—are everything to him,” a disillusioned former mentor wrote. “He reads very little apart from newspaper cuttings, hardly writes anything himself apart from marginalia on reports and considers those talks best which are quickly over and done with.” The Kaiser’s entourage compiled press cuttings for him, mostly about himself, which he read as obsessively as Trump watches television. A critical story would send him into paroxysms of fury.

During Wilhelm’s reign, the upper echelons of the German government began to unravel into a free-for-all, with officials wrangling against one another. “The most contradictory opinions are now urged at high and all-highest level,” a German diplomat lamented. To add to the confusion, Wilhelm changed his position every five minutes. He was deeply suggestible and would defer to the last person he’d spoken to or cutting he’d read—at least until he’d spoken to the next person. “It is unendurable,” a foreign minister wrote, in 1894. “Today one thing and tomorrow the next and after a few days something completely different.” Wilhelm’s staff and ministers resorted to manipulation, distraction, and flattery to manage him. “In order to get him to accept an idea you must act as if the idea were his,” the Kaiser’s closest friend, Philipp zu Eulenburg, advised his colleagues, adding, “Don’t forget the sugar.” (In “Fire and Fury,” Michael Wolff writes that to get Trump to take an action his White House staff has to persuade him that “he had thought of it himself.”)

More sinisterly, Wilhelm’s patronage of the aggressive, nationalistic right left him surrounded by ministers who held a collective conviction that a European war was inevitable and even desirable. Alfred von Tirpitz, Germany’s Naval chief—who realized at his first meeting with the Kaiser that he did “not live in the real world”—consciously exploited Wilhelm’s envy and rage in order to extract the astronomical sums required to build a German Navy to rival Britain’s, a project that created an arms race and became an intractable block to peace negotiations.

The Kaiser was susceptible but never truly controllable. He asserted his authority unpredictably, as if to prove he was still in charge, staging rogue interventions into his own advisers’ policies and sacking ministers without warning. “You cannot have the faintest idea what I have prevented,” his most obsequious aide, Bernhard von Bülow, complained to a friend, “and how much of my time I must devote to restoring order where our All Highest Master has created chaos.”

The Kaiser’s darkest secret was that every few years—after his meddling and blunders had exposed his incompetence or resulted in a crisis—he would suffer a full-blown collapse. His entourage would scrape him off the floor, and he would retire to one of his palaces, where, prostrate, he would weep and complain that he’d been victimized. After the moaning came the pacing, in uncharacteristic silence. Occasionally he would give way to tears. Gradually he would recalibrate his sense of reality—or unreality—and after a few weeks would bounce up again, as boisterous and obstreperous as ever.

I spent six years writing my book about Wilhelm and his cousins, King George V, of England, and Tsar Nicholas II, and the Kaiser’s egotism and eccentricity made him by far the most entertaining of the three to write about. After a while, though, living with Wilhelm—as you do when you write about another person over a long period—became onerous. It was dispiriting, even oppressive, to spend so much time around someone who never learned, and never changed.

The Kaiser wasn’t singly responsible for the First World War, but his actions and choices helped to bring it on. If international conflict is around the corner, it would seem that you really don’t want a narcissist in control of a global power. Wilhelm’s touchiness, his unpredictability, his need to be acknowledged: these things struck a chord with elements in Germany, which was in a kind of adolescent spasm—quick to perceive slights, excited by the idea of flexing its muscles, filled with a sense of entitlement. At the same time, Wilhelm’s posturing raised tensions in Europe. His clumsy personal diplomacy created suspicion. His alliance with the vitriolic right and his slavish admiration for the Army inched the country closer and closer to war. Once the war was actually upon him, the government and military effectively swept the Kaiser aside. And the gravest damage occurred only after Wilhelm abdicated, in November of 1918. (He spent the rest of his life—he survived until 1941—in central Holland.) The defeated Germany sank into years of depression, resentments sharpened, the toxic lie that Germany had been “robbed” of its rightful victory in the war took hold. The rest, as they say, is history.

I’m not suggesting that Trump is about to start the Third World War. But recent foreign developments—the wild swings with North Korea, the ditching of the Iran nuclear deal, the threat of a trade war with China—suggest upheavals that could quickly grow out of American control. Some of Trump’s critics suppose that these escalating crises might cause him to loosen, or even lose, his grip on the Presidency. The real lesson of Kaiser Wilhelm II, however, may be that Trump’s leaving office might not be the end of the problems he may bring on or exacerbate—it may be only the beginning.

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