Good Food is Everybody's Business
All about living a healthy life, having safe and nutritious food, growing and making good food.
A new study by the Society of Actuaries – those folks who figure out all the odds that help insurance companies make money – estimates that the total economic cost of overweight and obese people in the U.S. and Canada is $300 billion a year.
The nation’s highest-ranking food safety official laid out the U.S. Department of Agriculture’s vision for strengthening the food safety system to better “meet the demands of the 21st century” before the annual American Farm Bureau meeting.”No one … no one … is more important to that farm-to-fork system than you,” said Dr. Elisabeth Hagen, USDA Under Secretary for Food Safety, in her remarks Sunday at the conference in Atlanta.
Marion Nestle, the nation’s most recognized nutrition watchdog, highlights food consumption and nutritional information published in the newly released 2011 Statistical Abstract of the U.S.
We tip our hats and offer congratulations to Bill Marler for his contributions to the passage of the Food Safety Bill.
The new law will contain a provision that is intended to give small, local farmers and food producers some protection from the cost of developing risk management plans and product testing required by larger producers. Many small farms and food producers have embraced the Internet as a low-cost sales and marketing tool, and more and more consumers are buying online. The law can be interpreted in such as way as to restrict online sales as well.
We’ve all heard about the evils of High Fructose Corn Syrup (HFCS) – its the cause of Type 2 diabetes and nearly everything else bad like obesity. But what’s the real story…? Todd Kueny, who blogs at Just Got Lucky, fills us in on the details.
If you’ve been in a restaurant kitchen, you’ve seen how much food, water and energy can be wasted there. Chef Arthur Potts-Dawson shares his very personal vision for drastically reducing restaurant, and supermarket, waste — creating recycling, composting, sustainable engines for good (and good food).
What the world needs is one good loaf of bread, crafted in the 18th-century tradition. That means using organic grains and natural starter, shaping by hand, and baking with fire.
