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Contributing Writers
Andrew Schneider
Articles Written by Andrew Schneider
Subscribe to this author via RSSReported in Juice, Now in Rice; Arsenic is Everywhere
Information on arsenic exposure has been all over the news this year and the latest study to be released says that eating rice may lead to potentially harmful exposure to the toxic heavy metal. Lots of rice is eaten in the U.S., report researchers from Dartmouth College’s Children’s Environmental Health and Disease Prevention Center. The… Continue Reading
Mislabeled Chinese Honey Leads to Criminal Busts
After a four-month investigation, federal authorities have indicted yet another group of importers for allegedly smuggling Chinese honey into the U.S. Since September, agents from U.S. Immigration and Customs Enforcement’s Homeland Security Investigations and the U.S. Customs and Border Protection have seized more than 5 million pounds of intentionally mislabeled Chinese honey at customs warehouses… Continue Reading
Caution Urged with Nanoparticles in Food
Experts in environmental health issues have teamed with major companies to warn food industries to exercise caution when using nano-sized, manmade creations as nutritional additives, flavorings, colorings, or anti-bacterial coatings for packaging. The safety concerns raised by this rapidly evolving technology have yet to be fully understood, said a report issued today by As You… Continue Reading
Thanksgiving Potluck: Gorgonzola and Celery Soup
It’s become a tradition — or at least a habit — for Food Safety News to host virtual potlucks on holidays as a way to share our favorite recipes and love of food, and also to take a little break from writing about the potential risks in what we eat. Always, but especially at Thanksgiving,… Continue Reading
Tests Show Most Store Honey Isn’t Honey
Ultra-filtering Removes Pollen, Hides Honey Origins
More than three-fourths of the honey sold in U.S. grocery stores isn’t exactly what the bees produce, according to testing done exclusively for Food Safety News. The results show that the pollen frequently has been filtered out of products labeled “honey.” The removal of these microscopic particles from deep within a flower would make the… Continue Reading
Top Pollen Detective Finds Honey a Sticky Business
COLLEGE STATION, Texas – Vaughn Bryant peered through the eye piece of his microscope, making infinitesimally small adjustments on the position of the slide beneath the lens. “Nothing,” he said, and switched the slide for another. “Again, nothing,” he said after about 40 seconds, and substituted another glass slide with a smudge in its center…. Continue Reading
Potluck: Shrimp Roasted with Fresh Herbs
Roasting is a novel way of cooking shrimp, which can then be used as an appetizer, or in a salad or on pasta, rice or grains. Ingredients: 2 lbs. shrimp, large, peeled, deveined ½ cup olive oil 2 Tbsp lemon juice 2 Tbsp lemon zest 2 cloves garlic, minced 5 sprigs rosemary, fresh 1.5 Tbsp tarragon, fresh 6 sprigs thyme, fresh 3 Tbsp dill, fresh, chopped ½ tsp sea… Continue Reading
Asian Honey, Banned in Europe, Is Flooding U.S. Grocery Shelves
FDA has the laws needed to keep adulterated honey off store shelves but does little, honey industry says.
A third or more of all the honey consumed in the U.S. is likely to have been smuggled in from China and may be tainted with illegal antibiotics and heavy metals. A Food Safety News investigation has documented that millions of pounds of honey banned as unsafe in dozens of countries are being imported and… Continue Reading
Crawfish? Crayfish? Mud bugs? Call Them Anything But Lobster
It wasn’t New York City inspectors nor the Food and Drug Administration that found that the nation’s best-known deli was selling lobster salad without the lobster, but a reporter from Cajun country. I’m not the only one who has traveled hundreds of miles to get to Zabar’s, the Manhattan Mecca for all deli lovers. The… Continue Reading
Potluck: Everyman’s Gumbo
It’s become a tradition at Food Safety News to take a break on major holidays by hosting a virtual potluck or picnic, held entirely online for our far-flung staff. So we’re celebrating Independence Day 2011 by once again sharing our dishes – Mary’s farmers’ market veg dip, Cookson’s garden-fresh potato salad, Suzanne’s Aunt Sandy’s spinach and… Continue Reading
Many Eager to Use Nano in Food, But Few Admit It
NEW ORLEANS — More than 15,000 food scientists, chefs, recipe developers and purveyors of spices, flavorings and additives met here last week to examine the newest innovations in the cook’s pot and on grocery shelves. Nanoparticles, which could revolutionize steps all along the path from the farm to the table, were discussed openly and… Continue Reading