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Eat Less Beef. Eat More Ostrich?

Sarah Zhang The Atlantic
Ostrich is touted as a more sustainable red meat that tastes just like beef. The truth is, greenhouse-gas emissions from food are sensitive to the exact mode of production, which vary country to country, region to region, and even farm to farm. And any analysis is only as good as the quality of the data that go into it.

Keeping it Fresh: Preservatives and The Poison Squad

Cynthia Graber, Nicola Twilley and Deborah Blum Gastropod
Harvey Washington Wiley, a do-gooder farm boy who trained as chemist, worried that preservatives might be harming the public. The trials' shocking results led to the 1906 Pure Food and Drug Act and eventually to the creation of the FDA.

Re-Examining the FDA Antibiotics Decision: Banning Growth Promoters Won’t Be Enough

Maryn McKenna Wired Science/Superbug
If the FDA’s intention to remove growth promoters is going to be meaningful. Simply reducing antibiotic use (if that does indeed happen) isn’t adequate; by itself, it may even be a threat to welfare. Changing the livestock practices that made antibiotic use necessary will improve animal and human health both.
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