Following reports that fresh strawberries sold at Oregon roadside stands and farmers markets were the likely source of at least 10 E. coli O157:H7 infections, one fatal, the Seattle-based food safety law firm Marler Clark
Over the past decade, the local food revival in the U.S. has gained tremendous momentum, with more consumers interested in where their food comes from, how it’s grown, and who does the growing. The movement…
Toss a food-safety coin up in the air. Which side do you want to see facing up when it lands? Prevention? Or recalls and lawsuits?
That was the underlying question that Marc Bates, senior dairy
Editor’s note: If you had a magic wand, how would you conjure up sustainable and safe ways to feed the world? We asked several people to consider the possibilities. Here is the first response, from
Sen. Kay Hagan (D-NC) emphasized her support for small farmers Monday at the 75th annual convention of the North Carolina Farm Bureau in Greensboro, NC.
“Whether it’s our large commodity producers or our
Experts at the University of Florida are on a mission to help small farmers develop and implement on-farm food safety plans.
The University’s Small Farms Academy, part of the North Florida Research and Education Center,
As part of our ongoing expert Q&A series, a conversation with Joe Cloud who co-owns a small USDA-inspected abattoir with Joel Salatin of Polyface Farm, The Omnivore’s Dilemma, and Food, Inc.
Joe Cloud knows…
To remedy what the U.S. Department of Agriculture (USDA) recently called “a widespread lack of understanding” in validating Hazard Analysis and Critical Control Point (HACCP) systems for meat processors of all sizes, the agency’s Food
A preliminary study revealed by the U.S. Department of Agriculture (USDA) yesterday maps exactly where gaps exist in the local meat processing infrastructure by showing the availability of slaughter facilities for small and very small…