Center for Food Safety is excited to announce the launch of "Hollywood Food Voices," and the release of its first video in the series, featuring Moby,...
In an e-mail sent today to cheesemongers and distributors, Uplands Cheese owner Andy Hatch announced they will not be producing any Rush Creek Reserve this season.
By AMANDA HITT Across the nation, millions of Americans are asking the age-old question: "What's for dinner?" It used to be as simple as choosing bet...
The extreme weather the Midwest and Plain states have experienced so far this year has brought about another severe consequence: anthrax.
What your mother taught you about food safety is probably wrong. Did you know you don't ever wash raw chicken? It's time to get serious about food safety.
Increasingly, rigorous scientific research is confirming the wisdom of these intuitive feelings.
When someone gets sick after eating at a restaurant, they are not likely to return soon, if ever. And, more importantly, that person is likely to tell family and friends that they got sick from their dining experience. Worse, in most cases, the restaurant chain is not likely to ever know.
From the classiest Parisian eateries to humble Hong Kong Street carts, from NYC delis to the Bay Area's tastiest trendsetters, every restaurant has its own, um, special way of doing things.
First of all, the authorization for the statute expired in 2003; since then attempts to reauthorize the legislation were undertaken in both the House and Senate which culminated in the act that was passed last month.
The millions of consumers who eat undercooked chicken at their peril and the beleaguered workers in these dank, overcrowded, and dangerous plants can only hope the president's people come to their senses over there and kill this misguided fiasco.
Rarely, as in recent months, has the European Union been so unpopular among its citizens. In fact, the EU is often perceived as another layer of wasteful, inefficient, and unbending bureaucracy that weighs on the already weak economic recovery of the continent.
When my kids were little, I conscientiously bought and fed them beautiful, bright orange farm-raised salmon at least once or twice a week. In the lat...
Across the country, consumers are demanding the right to know what is in their food, and labeling of genetically engineered food. It's a vibrant and diverse coalition: mothers and grandmothers, health libertarians, progressives, foodies, environmentalists, main street conservatives and supporters of free-market economics.
The popular herbicide 2,4-D is not the same thing as Agent Orange -- the chemical cocktail that included 2,4-D as one of its major ingredients. But the analogy is striking. We already know for a fact that 2,4-D is not safe; it is a dangerous source of dioxins and has been repeatedly linked to deadly disease.
Perhaps trust is just too romantic of an ideal in a complicated food system. I'd argue the opposite: It is precisely the complexity of the system that demands us to have trust in those that feed us.
It's clear why "profit at any cost" big business wants to keep consumers in the dark. They want to maximize their profits. But let's review, for the record, why truthful food labeling is so important to us, the overwhelming majority of the people, and to future generations.