Matt Cheung received his Bachelor of Science degree in Dietetics from Seattle Pacific University, and his Master of Public Health degree in Nutritional Sciences from the University of Washington. He has worked in various areas of research, including diabetes and fetal alcohol syndrome, and has interned at Public Health – Seattle & King County and at the Washington State Department of Health. Matt is presently in his third year of law school at the Seattle University School of Law and has worked at Marler Clark since January 2009.
Many consumers associate organic food production with food safety. While there is an abundance of persuasive arguments supporting this connection, the claims are often not accompanied by credible, scientific studies....
On January 1, 2010, California became the first state to ban trans fats in restaurants. Governor Arnold Schwarzenegger signed the bill back in July 2008, but restaurants had until the...
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