Susan Schneider is the Director of the LL.M. Program in Agricultural and Food Law at the University of Arkansas School of Law. She is a member of the Board
Extracts from culinary ingredients such as green tea, grape seed and spices could be used instead of chemical preservatives as a way to protect against foodborne pathogens like Listeria, according
For many consumers, color can be the deciding factor when purchasing meat or poultry at the grocery store. Slightly brown or faded meat may appear to have been sitting on
In 1933, Edward A. O’Neal, head of the Farm Bureau Federation, warned a Senate committee that, “Unless something is done for the American farmer we will have a revolution