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Specials & Highlights
First Aired - 04/17/2013 11:00AM
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Buying food has become as confusing as ever in today's world of hyper-marketing and labeling. Get some straight facts from Urvashi Rangan, Executive Director of Consumer Reports’ Food Safety and Sustainability Center on a powerful episode of Taste Matters. Urvashi chats with host Mitchell Davis about the truth behind "natural" labels, the nature of sustainability in food and the dangers of marketing and labels. Discover what "green noise" is and why we need much less of it. This program was sponsored by Underground Meats.
"Consumers think natural means more than organic - it's amazing - it's part of our job to dispel that myth." [11:00]
"Credible labels can't compete effectively when the market is filled with green noise." [12:00]
--Urvashi Rangan, Executive Director of Consumer Reports' Food Safety & Sustainability Center
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Food Safety & Sustainability (15:00)
Tags:
Consumer's Union, sustainability in the marketplace, sustainability, Yonkers, policy, advocacy, analyzed data, national polls, labeling, GMOs, GMO, marketing, Federal Trade Commission,Arsenic, Antibiotics & More (15:00)
Tags:
arsenic in rice, apples, pears, antibiotics, environment, highly processed food, obesity, health, school lunch,To comment on this episode click here. There are currently Comments
First Aired - 11/13/2011 01:00PM
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Food Safety is the theme on this week's episode of Straight, No Chaser hosted by Katy Keiffer. Listen in as she speaks with Ben Hewitt, author of "Making Supper Safe: One Man’s Quest to Learn the Truth About Food Safety", who dispels many food safety myths relating to acute foodborne illness, bacteria and pasteurization. Learn more about the pressing issue of drug resistant bacterium and find out why sub therapeutic antibiotics used to promote growth in livestock are so dangerous. This episode was sponsored by Heritage Foods USA.
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Straight, No Chaser: Ben Hewitt (15:45)
Tags:
Katy Keiffer, Straight No Chaser, Heritage Radio Network, Heritage Foods USA, Ben Hewitt, Making Supper Safe: One Man’s Quest to Learn the Truth About Food Safety, small scale food production, The Town That Food Saved, bacteria, food safety, dumpster diving, acute foodborne illness, bacterial cells, swill dairies, distilleries, mash, sanitation,Making Supper Safe: One Man’s Quest to Learn the Truth About Food Safety (19:04)
Tags:
food groups, meat, drug resistant bacterium, sub therapeutic antibiotics, livestock, growth promotion, lateral gene transfer, ground meat, regulations, Bill Marler, Marler Clark, e coli, small scale food production, safety protocols, regionalized food, energy independence,To comment on this episode click here. There are currently Comments
First Aired - 10/18/2011 10:00AM
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This week on Cooking Issues Dave Arnold takes your temperature, or more specifically the temperature of your meat to make sure you cooking safely and healthily. After that cool down with a drink, how about a bagel cocktail? Dave goes into the world
of bread-infused liquids from pumpernickel raisin scotch to cornbread infused ice cream. Tune in for updates on bluefish filleting, the steps to get the crispiest pickles, humane slaughtering, and find out what the heck a Geoduck is. This episode is sponsored by Modernist Pantry.
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Bread-Infused Food & Drink (15:07)
Tags:
Cooking Issues, Dave Arnold, food for thought, biking, Modernist Pantry, Meat Glue, Center for Discovery, residence school, autism, farming, Cesare Casella, Mark Ladner, Del Posto, John Fraser, cocktail, making a cocktail, Caraway cocktail, picking mint, bagel cocktail, Centrifuge, bread infused liquids, Sam Mason, cornbread infused ice cream, Christina Tosi, cereal based ice cream, Evan Freeman, pumpernickel raisin scotch,Meet Safety (17:56)
Tags:
E. Coli, dry cured meats, curing meats, meat jerky, meat cooking temperature, meat safety, staph infection, FSIS, adding nitrates, nitrates, nitrites, blue fish, ike jime, filleting a fish, snails, canned snails, cooking snails, Thomas Keller, low temp cooking, Nathan Mhyrvold, Geoduck,To comment on this episode click here. There are currently Comments
