In spite of ample evidence highlighting the problems with excessive meat consumption, physicians are not provided any specific guidance about counseling their patients on reducing meat consumption.
I just learned the word carnist. It means me. Giving special names to nearly universal attributes is a tactic used by people seeking to undercut the "...
We've got good news for last-minute cooks -- there's a new way to thaw frozen meat that A) will save you valuable time and B) won't destroy your meat....
A descendant of one of the founders of the popular Chicago hot dog maker Vienna Beef has landed in the legal hot seat as his former employer filed sui...
I have now been eating my own meat birds for two seasons, and I was excited to do the slow-motion magic trick of turning a live chicken into a perfect roasting bird just like you'd see at the grocery store.
The point of factory farming is cheap meat, made possible by confining large numbers of animals in small spaces. Perhaps the greatest hidden cost is i...
As one of the few remaining humans on the planet not on Facebook, I still like to give credit where it's due. I may loathe Mark Zuckerberg's time-suck...
Nathan McCall is a self-billed "glorified prep cook." He's your local butcher -- Mr. Los Feliz, if you will. He formerly answered to "Chef" at restaur...
The country's top butchers share their favorite recipes with Food & Wine. The result: everything from a delicious appetizer of Thai ground pork salad ...
In 2009, USDA spent more than twice as much buying meat and dairy as it did on fruits and vegetables. What that means is that the USDA used taxpayers' money to buy about $1.5 billion worth of meat and dairy.
DES MOINES, Iowa -- A bit of pink in pork appears to be OK after all.
The U.S. Department of Agriculture's Food Safety and Inspection Service will an...
Forks Over Knives successfully highlights the addled agricultural policies and industry meddling that keep our government agencies more focused on protecting corporate profits than promoting good health.
"The SlantShack Laboratories are really a collection of just thought experiments, if you will. And it's through testing these waters and really pushin...
"We screwed up." So begins the letter of apology (its second) from vegan-lifestyle magazine VegNews to its readers after the mag was found to be using...
LOUISVILLE, Ky. -- An Alabama-based law firm said Monday it has withdrawn its class-action lawsuit that sought to force Taco Bell to stop calling the ...
It's hard to shock me, but when I read the report on Friday that almost half of the meat and poultry we're buying at our local grocery stores is contaminated with Staph bacteria, I had to let out a scream of frustration.
What's lurking in the meat you're buying for your family? Plenty of bacteria, according to a new study, published in the journal Clinical Infectious D...
Is there a food more widely mocked than Spam? Its name was long rumored to stand for Stuff Posing as Meat. It's synonymous with Internet junk. (No, ki...
"My hope is that my children will have the same passion for this as I do..."
Meet Larry Althiser, the owner and head meat cutter for Larry's Custom M...
Meet Chris Harmon, the Executive Director of CADE, The Center for Agricultural Development & Entrepreneurship in New York State. CADE is a non-profit ...
In an effort to reduce the amount of consumer illnesses and deaths due to contaminated meat, the USDA has announced a "test and hold" rule that will d...
Dining on atypical cuts may seem to be solely the domain of foodies, snobs who use food as cultural capital. I've met people like that and, yes, they're assholes.