There were a lot of options the food markets in 1960 didn’t have that we do, like a baffling array of Oreo flavors, or tube-encased yogurts. But there’s one change that’s bigger than the explosion in novelty-food choices.
A sting operation in Italy has yielded an unlikely cache of loot. Over 85,000 tons of freshly painted green olives were seized by police from food counterfeiters.
Across the world, bees are succumbing to a deadly virus, and a new study places the blame squarely on humans. The good news is, there are some common-sense measures we can take right now to start protecting the honeybees we rely on to pollinate our crops.
Although the cause still remains a mystery, Chipotle’s E. coli outbreak has been declared officially over by the CDC. But just what does an unexplained, months-long food poisoning outbreak do to the line of customers waiting at your counter?
The CDC’s investigation of Chipotle is over and their final verdict is in: The outbreak is finished, but the agency has no idea what caused it.
Holistic health advocate Deepak Chopra is at it again, this time spouting his patented food nonsense at the “Fat Summit” online conference. While speaking to celebrity doctor and alternative medicine enthusiast Mark Hyman, Chopra explained that the vast collection of microbes in our gut are actually capable of…
How do you grow more food? One answer that makes sense is with bigger farms and more farmers. But if you look at the last half century-or-so worth of data, that’s not at all what’s been happening.
Quick! Something white, cold, and flaky is falling from the sky. Should you start eating it, perhaps by the spoonful? Maybe—but, more likely, maybe not.
Chipotle announced it will be closing up shop nationwide for a few hours as part of its attempt to halt its ongoing E. Coli outbreak. But why hasn’t the company been able to stop the outbreak, or even find the source yet? The answer isn’t in the restaurant chain—it’s in the bacteria.
Oranges are, by far, America’s number one fruit. But in the last few years a mysterious die-off has been hitting the groves—and it’s spreading fast.
Americans, unsurprisingly, are not hitting the major dietary milestones of the recommended diet—and they haven’t been for quite some time. But the ways in which they’re doing that has changed quite a bit in the last few decades.
Today Campbell’s became the first large food company to announce that it would begin labeling all their foods that use GMO-ingredients. Should GMO labeling advocates start celebrating? Nope, and here’s why.
This morning, the USDA and the Department of Health and Human services finally issued a new set of American dietary guidelines. Just a few hours later, the first lawsuit over those same dietary recommendations was announced.
Chipotle has been at the center of a number of outbreaks of food-related sicknesses this year—and now one of them may be about to land them in court.
A box of powder-cheesed macaroni? Natural! A candy bar? Sure, why not: natural! A can of 7-Up? All natural! A bag of fruit snacks? Just chock full of natural flavor, friend.
A new archaeological find in Turkey may have just answered a question about our ancestors that has persisted for thousands of years. Ancient farming may look a little less like what we imagined it as, and a little more like what we see today.
Worried that genetically-modified foods could be quietly, secretly, making their furtive way towards your plate even as we speak? Don’t be—you’ve already been eating them for a long time now.
History’s first confirmed ice cream graced the court of Charles II in 1671. It was made using a special flavor, orange blossom, and one very special chemical ingredient that made ice cream without refrigeration possible in the first place.