Grocery giant Whole Foods Market will require all foods that contain genetically modified organisms (GMOs) sold in its U.S. and Canadian stores to be labeled as such by 2018. This puts the company in the position of being the first grocery chain in the United States to set a deadline for GMO labeling. “We are putting… Continue Reading
Opinion
Long before 9/11, I knew a couple of guys who worked for an electric company and they traveled by commercial airlines a good deal. I don’t how it started, but at some point they got into competition with one another over who could make the most last minute arrival and still get on a flight…. Continue Reading
The Minnesota farmer who was acquitted on charges of selling raw milk in Hennepin County last year now wants a court in Stearns County to throw out similar charges in that jurisdiction. If successful, that would cut the number of charges Alvin Schlangen faces in Stearns County to just three, down from six. He will… Continue Reading
At the stroke of midnight on January 1, California joined at least 25 other states by enacting its Homemade Food Act, signed into law by Governor Jerry Brown last September. The act makes California the largest state with a cottage food law covering anything produced by the state’s more than 11.5 million home kitchens and marks… Continue Reading
American moms, who are increasingly interested in hot-button food issues like pesticides, genetic modification and additives, trust food and mom blogs for information about these topics, according to a new survey. The recent poll of 1,000 moms, conducted by Fleishman-Hillard and TheMotherhood.com, found that blogs about food and blogs by other moms were ranked higher… Continue Reading
Opinion
William Strannix, the character Tommy Lee Jones played in 1992’s “Under Seige” was a rogue CIA agent who took over a retiring battleship for its cruise missiles. Tom Breaker was his handler back at Langley, setting up this exchange: Breaker: “Look, Bill, if this is about reliving the 60s, you can forget it, buddy. The… Continue Reading
The turkey is in the fridge (or on the counter in cold water), thawed and ready for preparation. You’ve selected the perfect size of bird for your guests, be it 18, 20 or maybe even 25. Hopefully, there will be enough for leftovers. As you cook your Thanksgiving meal today, Food Safety News reminds you… Continue Reading
Prosciutto, lardo, bresaola, capicola, guanciale and soppressata. The opposite of fast food, and literally slow to make, these meats are examples of charcuterie, or what are most commonly known as cured meats. As the local, do-it-yourself food culture grows across the country, more chefs are getting into the meat curing business to cater to patrons… Continue Reading
When meat is outlawed — in this case fatty livers of geese or ducks — only outlaws will eat meat. Foodies are hoarding all the fatty geese or duck livers they can find, while new foie gras farmers may be setting up right across the border. Chefs are flaunting the ban on the fatty livers… Continue Reading
Practicing a little food safety while traversing South Dakota to visit Mount Rushmore just got easier. The state health department has now put restaurant scores online along with grades for lodging and campground establishments. It means you can quickly check the scores for some of those famous South Dakota tourist attractions like Wall Drug (91),… Continue Reading
I used to be really bad at barbequing chicken. Dry, flavorless, even burnt, that was my M.O. That is until I discovered the miracle of marinating. This honey lime marinade is easy (I haven’t yet figured out how to screw it up) and it gives you juicy, flavorful chicken on the grill. Happy Fourth of… Continue Reading