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Andrew Schneider has clocked many years of investigating issues of public health, safety and food,usually gathering thousands of pages of documents, interviewing hundreds of people and at times, chasing those topics through dozens of countries. He has worked as an investigative reporter and editor for several national newspapers, magazines and news services. He received many accolades including two Pulitzer Prizes, but more importantly, his stories have often made a significant difference, which is what journalism is all about.

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 …

A cultural war, environmental nightmare and multi-million dollar business  Editor’s Note:  This is a special report for Food Safety News by Andrew Schneider, shark-fin-soup-top.jpg When environmental concern for the survival of a species butts heads with food traditions centuries old, there can be no doubt the battle will be contentious.  When it comes to