Tamika Sims's blog

How the Healthy Pig Gets to the Market

I recently had the opportunity to attend the World Pork Expo (WPX) in Des Moines, Iowa. This annual meeting showcased strategies farmers and pork industry professionals use to take care of pigs that will enter the food supply. The meeting also gave me the chance to sample lots of pork treats, including chocolate ice cream with bacon inside. (Yum!)

It's Not Always Greener on the Other Side

The term “citrus greening” might sound harmless at first. “Citrus” refers to fruits like oranges, tangerines, and grapefruit. These fruits pack a punch for your vitamin C fix. But when we are ready to eat these fruits, green is not the color you are looking for (an orange should be orange, of course). Citrus greening (also called Huanglongbing or HLB) is a disease of citrus plants that is the opposite of harmless; it results in the depletion of orange harvests.

What’s the Beef with “Pink Slime?”

Slime is typically linked to snails, Ghost Busters, and Nickelodeon pranks. It probably is not something you want to eat or even think is in your hamburger, even if it is pink instead of the usual slime-green color. So, calling beef “slime” is not likely appetizing in any way. But, unfortunately, a simple beef product that is regulated by the United States Department of Agriculture (USDA), has been used for decades, and is 100% beef, has fallen victim to gaining the “pink slime” nickname.

Let's Get Back to Basics on Genetics

“Genetic modification” and “genetic engineering” are terms we hear in relation to discussions about food production technology and the use of biotechnology for advancing our food supply. The US Department of Agriculture (USDA) has a great glossary to help you navigate the difficult terminology. But beyond definitions, what does food technology really mean? To answer this question, we thought it would be good to drill down and discuss what the word “genetic” means and how it comes into play in food production.

Recipes for Sustainable Eating

When it comes to preventing food waste and eating more sustainably, we all need to pitch in. From farm to fork, there is a lot of work that goes into creating a more sustainable food supply.

Confused About Chlorpyrifos? We Have Some Answers.

News stories and day-to-day conversations about the use of pesticides to protect our food supply can easily get misconstrued and leave us feeling confused about the safety of the foods we eat. We’ve even discussed the use of pesticides in both organic and conventional farming, detailing how both methods produce foods that are safe for consumption.  But recent coverage of the U.S.

Food Journey: From Farm to Restaurant [INFOGRAPHIC]

National Ag Day is upon us (March 21)!  It’s a great time to shine a light on agricultural practices and food production advancements that bring you the foods you love to eat at your favorite restaurants. Many of the delicious meals, snacks, and beverages served at restaurants have ingredients that originate on a farm. Let’s take a look at how some of these ingredients end up nourishing you.

Fast Take! The Dirty Dozen: Wash, Rinse, Eat, and Repeat

From the unseasonably warm weather, to the Washington Wizards actually having a chance at the championship, to that dollar I found the other day, March has been full of surprises. But even more of a surprise is that the Environmental Working Group (EWG) has released the "Dirty Dozen" early this year.

Yes We Can! Celebrate International Day of Women and Girls in Science

I am woman, hear me roar … about science!

If you haven’t heard, women are pioneers in the world of science. To celebrate International Day of Women and Girls in Science, we wanted to shine a light on some women we see continuing this great legacy, enhancing our scientific world, and positively influencing humanity, as well as the world of agriculture.