‘Tis the season of good cheer, endless hors d’oeuvres and mile-long holiday buffets. But as I wander from party to party, balancing a glass in one hand and a paper plate in another (and praying no one spills eggnog on my taffeta dress!), I’m followed by a nagging little voice: Are those gooey, half-baked Christmas cookies tainted with Salmonella? Could those smoked salmon canapés send me to the hospital? Is there E. coli in that spinach salad or Listeria in those raw-milk cheeses? Talk about a buzz kill. Ever since my mom and about 300 others once got serious Salmonella poisoning from contaminated mayonnaise that was served at an event, I’m extra careful about what I eat.
Related:...read full post »
Who stole these cookies? But honestly Monica, that’s the question I really want answered.
First, the backstory: If the words “But honestly Monica” don’t have any special meaning for you then you missed the maelstrom that occurred last week after a small food magazine named Cooks Source blatantly lifted off the Internet an article about the medieval origins of apple tarts and printed it without payment.
When the author, Monica Gaudio, requested a donation of $130 be made to the Columbia Journalism School, she received the following response from the editor:
“But honestly Monica, the web is considered "public domain" and you should be happy we just didn't "lift" your whole article and put someone else's name on it! It...read full post »
I live in Vermont. I have cows and goats as neighbors. I buy chickens from the farm a mile down my road. I’m the editor of EatingWell Magazine, for pete’s sake, which champions wholesome, local food and healthy eating.
So you would think I’d know what terms like “all natural” mean. Especially when “All Natural” appears on a pint of Ben & Jerry’s ice cream, which is made exactly 10.3 miles away from my house.
Well, apparently I don’t. Nor do many people. Because somehow factory-made ingredients like “fake vanilla, alkalized cocoa, corn syrup, and partially hydrogenated soybean oil” have found their way into 48 of Ben & Jerry’s 53 “All Natural” flavors, according to the Center for Science in the Public Interest, a Washington, D.C.-based nutrition and health...read full post »
People, don’t hate me, but after listening to the Food and Drug Administration’s hearings this week on whether to allow genetically engineered salmon to be brought to market, I’m almost sold on what’s being called, in some circles, the “Frankenfish.”
I absolutely love salmon—salmon cakes, grilled salmon tacos... (OK, I’m already hungry). So when I heard that AquaBounty Technologies’ genetically engineered super salmon matures early and can grow to market size in 18 months, instead of three years, I paid attention.
Related: 20+ Easy Salmon Recipes
I mean, why not? Salmon is one of the healthiest foods we can eat, loaded with healthy...read full post »
This morning a friend of mine called in a panic, asking: “Should I throw out all my eggs? Will I get sick from the Eggs Benedict I had for brunch yesterday? Should I switch to cereal?”
I love eggs—they are low in calories, a great source of protein and, contrary to popular belief, don’t necessarily raise your bad cholesterol. But I can’t blame my friend: if you saw the news this morning that the massive egg recall, which already includes more than 550 million eggs in 14 states, is expanding, you may be freaking out too.
Already, more than 1,300 people have been sickened by an outbreak of salmonellosis associated with eggs from two mass producers in Iowa. The outbreaks began last May when the Centers for Disease Control began noticing reports of Salmonella enteritidis-related illnesses (characterized by...read full post »