Amid the worrisome and growing problem of bacterial contamination of food, there is some good news.
Dairy products are some of the safest foods for consumers to eat.
The chart to the right from a report by the Center for Science in the Public Interest shows just how low the risk of foodborne illness in milk products is compared with other foods such as seafood and poultry.
I’ve been an athlete all my life, enjoying a wide variety of sports on land, water, and snow.
When I got pregnant, however, I suddenly and unexpectedly became very much adverse to anything that was at all strenuous. I know a lot of women who run, lift weights and otherwise do not change their exercise routine much after they become pregnant,
Essay by Tim Wightman, President, Farm to Consumer Foundation
Editor’s Note: The following essay by Tim Wightman, sustainable farmer and President of the Farm to Consumer Foundation is a response to the Dodge Superbowl Commercial “God Made a Farmer” that was seen by millions this past weekend. I have included the commercial here for you to view prior to reading Mr.
One of the very first videos I ever filmed for this blog was how to make homemade mayonnaise. In the years since, I have received numerous requests for an egg free mayonnaise version.
At long last, here is a delicious egg free mayonnaise that I devised after a bit of experimentation.
When I was a kid, I loved to chew bubble gum. I remember becoming quite proficient at blowing very large bubbles at summer camp one year. From then on, chewing bubble gum became a favorite childhood pastime of mine.
While chewing gum once in awhile is certainly not a cause for concern,
When my Australian husband first moved to the United States some years ago after we first got engaged, he commented that Americans must really love pickles. No matter where you go in the United States, deli sandwiches are almost invariably served with some sort of pickle on the side.
It’s true. Americans do love pickles.
There seems to be a bit of confusion going around about fermented foods and the difference between what you make in your kitchen and the pickled versions that are available on the supermarket shelf. For example, in one of my video lessons, I demonstrate how to make sauerkraut in the traditional manner.