The COVID-19 pandemic has all but eliminated the role of communal menus in restaurants. Here are four menu alternatives for restaurants looking to safely reopen.
Menus are often the most germ-riddled part of an
Continue Reading Rethinking menus to help restaurants enhance safety when they reopen
Editor’s note: Each Spring, attorneys Bill Marler and Denis Stearns teach a Food Safety Litigation course in the LL.M. Program in Agricultural and Food Law at the University of Arkansas School of Law. This
Continue Reading The meat industry’s grip on government — time for an overhaul?
Editor’s note: Each Spring, attorneys Bill Marler and Denis Stearns teach a Food Safety Litigation course in the LL.M. Program in Agricultural and Food Law at the University of Arkansas School of Law. This
Continue Reading Ever wished you could smoke a joint with your dog?
Editor’s note: Each Spring, attorneys Bill Marler and Denis Stearns teach a Food Safety Litigation course in the LL.M. Program in Agricultural and Food Law at the University of Arkansas School of Law. This
Continue Reading ‘We don’t rent pigs’
Continue Reading Letter to The Editor: Reopening restaurants with digital handwashing
Dear Editor,
I am writing in response to the STEC E. coli article related to the Purdue Study.
I am a board adviser for the Aquaponic Association and a commercial aquaponic grower. We believe
Continue Reading Letter to the Editor: Another perspective on aquaponics
By Amanda Culp, NASDA
1. Ensuring 46 million food and agriculture workers remain essential so that we can continue to feed America.
As more states adopt shelter-in-place measures to protect our communities, state departments
Continue Reading 10 things state departments of agriculture are doing to keep Americans fed during the pandemic
Home-delivered fresh meal kits, locally grown foods, a move toward minimal processing, and restaurant hydroponic gardens are among the emerging industry trends that present food safety challenges. Moreover, consumers have redefined food safety to
Continue Reading Transparency key in quest for consumer confidence in food
March 2020 was a month unlike any of us have experienced before. Beyond the transition to working remotely and the seemingly endless video meetings and webinars, we’ve collectively learned a lot about coronaviruses, environmental
Continue Reading Managing food safety in the time of COVID-19
Dear Editor,
