Jennifer Martin's blog

Then vs. Now: Our Favorite Foods Before and After Genetic Modification

It seems like everyone is jumping on the "non-GMO" bandwagon these days. But I'd bet a lot of people haven’t stopped to consider that virtually all their favorite “natural” foods are still the result of genetic modification that has been happening for thousands of years. These breeding practices have worked to bring us some delicious and highly nutritious foods by selectively breeding for desirable traits. But where did these foods get their starts? Let’s take a look.

An Ounce of Prevention: Antibiotics in Agriculture

Historically, antibiotics have been used in animal agriculture and human medicine to treat illness, and they have had a remarkable impact on our ability to improve the health of humans and animals alike. However, there are real concerns about the overuse of antibiotics in human and animal medicine, specifically as it relates to the development of antibiotic-resistant strains of bacteria.

What Eggs-actly Does That Label Mean?

Every time we walk into the grocery store, we come face-to-face with a flood of information on food labels. I once spent five minutes reading milk carton labels at the grocery store before an employee saw the look of confusion on my face and offered to help. Who knew there were so many choices when it came to buying a simple staple item?shopping for eggs

Eggs are no different. The available options can seem endless. Let’s take a look at what all those labels mean.

We've Talked About 'Quality.' Where’s the Buzz about Food Safety?

The quality of our food is an important aspect consumers think about when making decisions on what and where to eat. We want food that tastes good and is good for us. Some even prefer to eat food grown under certain parameters (think organic, GMO-free, antibiotic-free, local, etc.). You can’t miss the chatter about the value of “food quality.” However, there is one important message missing: food safety.

Going Whole Hog on “Nose-to-Tail” Eating

A few months ago, a friend of mine invited me to celebrate her birthday at an upscale restaurant. This particular restaurants was known for one dish in particular: pig cheeks. I agreed, mostly because I couldn’t imagine how they would serve this dish to our table. When the meal arrived, we all stared (along with most of the restaurant) at what amounted to half of a pig’s head staring back at us.

Cutting Through the Clutter on Glyphosate

(UPDATED below)

The news reports about the herbicide glyphosate in the last few months are enough to make you dizzy. The seemingly neverending back-and-forth of messages coming from a variety of sources can make it hard to decipher what information is factual and based on sound science.