The U.S. Department of Agriculture’s (USDA’s) Food Safety and Inspection Service (FSIS) released documentation last month that provides details on allowed additives that do not need to
Nobody said “hold the salt” when Sussman Volk started selling pastrami on rye sandwiches in New York City in 1887. Sussman, who converted his butcher shop into a restaurant, and
Packaged and restaurant foods should reduce their salt content by 25 percent over the next five years, says a national campaign led by New York City Health Commissioner Thomas Farley.