Farmworkers’ rights, CAFOs, and acres of monocropping fresh produce is an indication of how unnaturally we grow mass produce food and causes foodborne illness.
Part 5 from my conversation with Wayne Roberts is about what he saw as the future of the food system.
When Wayne started his food systems work, scientists were quite hostile to the changes he wanted to do. He was also critical of their extractive thinking.
Food is in the public interest because poor diets, due to food high in fat, salt and sugar, lead to chronic health problems. Why don’t we do more about making our food system nutritious?
Part 2 from my interview with Wayne Roberts discussing how food is seen as a local issue, even though it isn’t really
Back in August 2020, I was fortunate to interview Wayne Roberts, before he unexpectedly passed away in January, for my book, Food Science and Food Systems: A Call for Change. I was delighted when he agreed because I found his perspective on the food system refreshing. In part 1 I share what we discussed about how to think about food.
The one question I am always asking myself when I am writing food safety plans for my clients “What If?”: What if the temperature isn’t exactly at 165 F when cooking chicken? What if the sanitizer concentration is slightly less than the manufacturer recommends? What if the food safety plan is only followed for every […]
Here are my goals for 2021. What are yours? Please share and we can support each other!
Need an idea of what to do with all that chocolate you bought over Christmas? Or perhaps just an excuse to buy more chocolate and enjoy it.
Here is my idea of how to run a chocolate tasting.
A comprehensive allergen program will help prevent your business having to recall your products due to misbranding.