The situation happening in the meat industry is a symptom of the American dream and that the American dream is not true. The American ideal is dangerous and built on violence and exploitation. Let us change the future!
Author: cdavies
COVID-19 # 2
What happened in the Great Depression and WW2 can help us cope with COVID-19
COVID 19 and Food Safety
Personal perspective on COVID-19 and food safety. What does the pandemic change?
Wasting food is costing us lives!
When we throw food away we are also throwing away the labor of the people who grew and processed that food for us.
Reducing Foodborne Illness: HARM part 2 Acid
Continuing my HARM series on how to reduce foodborne illness when manufacturing food.
I’m writing a book!
The purpose of this book, from my perspective, is to introduce food scientists and people working to make the food system stronger to each other! The book will look at the important issues facing our food; such as climate change, social justice, land access, and wellness
Heat, Acid, Reduced Moisture (HARM): How Food is Processed to Increase Safety. Part 1: Heat
In this post, I discuss the first of three main ways to reduce foodborne illness and increase food safety.
Why is Food Processed?
There are four main reasons why food is processed. Learn more about why food is processed in the article.
What to do about Romaine?
Some suggestions about the next steps after the latest foodborne outbreak linked to Romaine lettuce.
The Missing Ingredient From Food Systems Change.
What is a key ingredients that is missing from the conversations about food systems change? Read and find out!