Agriculture and Food Production
When you shop for groceries, you have a lot on your mind: finding the bread that has the latest expiration date, deciding what ingredients you need for a quick crock pot meal, comparing calorie cou
I recently had the opportunity to attend the World Pork Expo (WPX) in Des Moines, Iowa.
Few subjects about food and nutrition spark more intense discussions than genetic engineering, or GMOs.
Imagine a beautiful, orange Monarch butterfly flying around your garden. Do you know why it’s there? Do you know what would happen if it wasn’t there? Probably not.
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.
Slime is typically linked to snails, Ghost Busters, and Nickelodeon pranks.
“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.
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.
What are "process contaminants" in food? What are 3-MCPDs (3-monochloropropanediol) and GEs (glycidol/glycidyl esters)? How did they get there, and what do they mean for the safety of our food?
(Dover, Del., Feb. 9, 2017)— International Food Information Council (IFIC) Foundation President Kimberly Reed gave the opening keynote at the 2017 Mid-Atlantic Women in Agriculture Conference today
I’m sure it’s no surprise that incorporating fruits and vegetables is a great way to establish a healthy eating style.
Oh, the Big Gamel. People enjoy the game for many reasons. Some want to watch their team win the grand prize of professional football.
The first part of our food security series explained the complexities of this global issue.
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