Podcasts about safe food

The latest HSE Talking Health and Wellbeing Podcast talks about Safefood's latest public health campaign, "#TalkAboutFood which aims to raise awareness about the food environment and its significant impact on children's health. Dr Aileen McGloin Director of Nutrition with Safe Food and Norah Campbell, Associate Professor of Marketing at Trinity College Dublin talk about the challenges parents face on a daily basis in the current food environment dominated by unhealthy options. The conversation focusses on the food environment and highlights how it encompasses more than just the availability of food. It includes the broader context in which food choices are made, influenced by marketing, cultural norms, and the physical settings where food is available.   For more information about #TalkAboutFood visit https://www.safefood.net/healthy-eating/talk-about-food/understanding-food-environment   Please get in touch to find out more about our podcast series or the work of HSE Health and Wellbeing Healthandwellbeing.communications@hse.ie    Produced by GKMedia.ie

Do you own a garden that gives you an abundance of produce? If so, you probably realized how important food preservation is. Properly storing your fruits and vegetables means you are safe to eat them over a long period of time. Let's Get Moving Host Maria Shilaos speaks with Jenna Dyckman, USU Extension Assistant Professor in the Home and Community Department, to learn about the different food preservation techniques and common mistakes to avoid. Instagram: @movingmaria Facebook: Let's Get Moving with Maria Website: https://linktr.ee/letsgetmovingwithmaria

The Mallow Park Hotel is to be demolished after lying empty for 20 years. We speak with Cllr Liam Madden.Domestic violence can lead to victims becoming homeless; we speak the David Hall from Sonas Domestic Violence Group.The H.S.E. has reinstated the grant for people traveling across the border for cataract surgery. We speak with Michael Collins T.D.Barbeque season can lead to food poisoning if food is not properly cooked. Trish Twohig from Safe Food has advice on how to use a meat thermometer.Paul O'Shea from Garnish GAA tells us about the ‘Beast of Beara' upcoming fundraiserFr Tim Hazelwood from Killagh, gives his views on the recent controversy surrounding Minister Colm Burke who was refused Communion at a Funeral Mass recentlyJoe Heffernan has advice on how to deal with gambling addiction Hosted on Acast. See acast.com/privacy for more information.

Fintan Hourihan from the Dental Assoc on why dentists are leaving the HSE Dental scheme.Pat Dawson retired from the Irish Travel Agents Association on the effects of the possible strike by Aer Lingus pilots.Safe Food are launching a new healthy eating scheme, we talk to Nutritionist, Joana De Silva.There is a new invention to help visually impaired students with their studies, Colum Clancy talks to J.P.Joe Heffernan has advice on how to cope with procrastination Hosted on Acast. See acast.com/privacy for more information.

In a crucial discussion concerning the pervasive presence of GMOs and glyphosate in the food market, the speakers emphatically urge consumers to prioritize organic options and be aware of the limitations of labels like "non-GMO". While acknowledging that avoiding such toxins entirely might not be feasible, they accentuate the importance of appreciating one's meals without worry and emphasize the necessity of regular detoxing to mitigate the intake of heavy metals that might also be present in organic foods. The dialogue takes a deeper dive into the intricacies of food labels, fraudulent organic labeling, and the efforts of various organizations in conducting research and testing to keep the public informed about the potential contaminants in their food. #OrganicChoices #FoodSafety #GlyphosateAwareness

In the United States, 90% of the lettuce is produced and shipped from California to the rest of the country. When we combine the impact of this long journey on the environment, cost and 30% loss in farm produce - makes vertical farms close to consumption a viable alternative. In this episode, we learn from Eddy Badrina, CEO of Eden Green Technology about Controlled Environment Agriculture (CEA) where plants are grown hydroponically, in greenhouses, and by using all kinds of methodologies to control the growing environment. Eden Green Technology has successfully grown 100 different types of produce  in a vertical farm using hydroponics - in a greenhouse. They rely on sunlight that comes through the greenhouse panes as against other vertical farms that need to be artificially lit with LED or other types of light fixtures. This fascinating technology seeks to revolutionize the grocery retail industry by growing what the stores need nearby, thus reducing costs, waste and at the same time delivering fresh produce to the consumer at a reasonable price. By designing sustainable and scalable vertical greenhouse technology, deployable almost anywhere in the world, their vertical farming technology is helping the world sustainably grow large amounts of food to create a healthier and happier existence for all.https://www.edengreen.com/https://mindfulbusinessespodcast.com/all-episodes/

#429: Contrary to common belief, cutting food into tiny pieces can actually heighten choking risk for early eaters. In this episode, learn why longer, spear-like shapes of soft foods (pinky finger size) are safer for self-feeding and other safe food cuts that reduce choking risk during the introduction of starting solid foods using baby-led weaning. Listen to this episode to learn: Why small pieces of food are NOT safer and actually increase choking risk for early eaters How to prepare foods safely for baby-led weaning so that your baby doesn't choke  Which foods are best when you are starting baby-led weaning Shownotes for this episode can be found here: https://www.babyledweaning.co/podcast/429 Links from this episode: Baby-Led Weaning with Katie Ferraro program with the 100 First Foods™ Daily Meal Plan, join here: https://babyledweaning.co/program  Baby-Led Weaning for Beginners free online workshop with 100 First Foods™ list to all attendees, register here: https://workshop.babyledweaning.co 

#429: Contrary to common belief, cutting food into tiny pieces can actually heighten choking risk for early eaters. In this episode, learn why longer, spear-like shapes of soft foods (pinky finger size) are safer for self-feeding and other safe food cuts that reduce choking risk during the introduction of starting solid foods using baby-led weaning. Listen to this episode to learn: Why small pieces of food are NOT safer and actually increase choking risk for early eaters How to prepare foods safely for baby-led weaning so that your baby doesn't choke  Which foods are best when you are starting baby-led weaning Shownotes for this episode can be found here: https://www.babyledweaning.co/podcast/429 Links from this episode: Baby-Led Weaning with Katie Ferraro program with the 100 First Foods™ Daily Meal Plan, join here: https://babyledweaning.co/program  Baby-Led Weaning for Beginners free online workshop with 100 First Foods™ list to all attendees, register here: https://workshop.babyledweaning.co 

Ensuring food safety in Utah is one of main roles for the Utah Department of Agriculture and Food (UDAF). On today's episode, we get to meet with members of our regulatory team whos jobs are to oversee food safety programs and inspections throughout the state. Tune in to learn more about how these teams work to ensure the food you are buying is safe to eat and also better understand requirements for food businesses in Utah.  Guests on this episode are Travis Waller, Regulatory Division Director, Talisha Bacon, Utah Rapid Response Team and Food Recall Program Manager, and Cole Dalton, Retail Food Program Manager.  Information on Utah Food Safety  Information on how to start a Food Business FDA Website for Food Recalls

Are you seeing the headlines about lead poisoning? Maybe you've heard that water bottles contain lead, or that cinnamon in applesauce was poisoning shoppers. Host Faith Salie talked with Dr. Adam Blumenberg to discuss the crucial context for news about lead poisoning. A toxicologist and doctor of emergency medicine, Dr. Blumenberg explains what lead is, what makes it poisonous, and how exposure might happen in our daily lives—and of course, what to do about it.

The Kansas Value Added Foods Lab, located on the Kansas State University campus, offers a variety of services to help small businesses and entrepreneurs develop their products to sell commercially. The lab also offers training, such as Better Process Control School for Acidified Foods, which is being conducted online November 2nd and 3rd. Kansas State University food scientist, Karen Blakeslee, and associate professor, Dr. Kelly Getty, co-directors of the Kansas Value Added Foods Lab, discuss how the lab works with individuals and businesses to test and develop safe food products. Sound Living is a weekly public affairs program addressing issues related to families and consumers. It is hosted by Jeff Wichman. Each episode shares the expertise of K-State specialists in fields such as child nutrition, food safety, adult development and aging, youth development, family resource management, physical fitness and more. Send comments, questions or requests for copies of past programs to ksrenews@ksu.edu. K‑State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well‑being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K‑State campus in Manhattan.

Listen in for part 2 in this four part series on how your child's snacks may be perpetuating picky eating and poor nutrition and what you as the parent can do about it. This episode dives into those foods that we may find ourselves using as a crutch. It is normal and natural to find ourselves doing so, but we can't rely on these staples the same way forever. Doing so can perpetuate not only ongoing problems with our child's picky eating, but also prolong poor nutrition by crowding out other, more nutrient-dense options. So whether you find yourself in a season of survival mode as a mom or are recognizing, it is time to get unstuck and to start developing strength around your child's snacking, this episode will give you some exercises you can begin working through. SHOWNOTES: Check out the YouTube video of this episode here. Head here for a FREE cheatsheet to 72 of my favorite healthy kids snack foods. Ready to take the next step in improving your family's meals and snacks? Schedule a free 30-minute strategy session with me here.  

Good news and bad news on infant formula as enforcement discretion to remain in place for 11 countries but tariffs went back into effect this month. Listen for more on today's Two Minutes In Trade.

U.C. Davis researchers study efficiency of agrivoltaics in which crops are grown in the shade of solar panels, and Ag groups applaud Senate's Affordable and Safe Food Act.

Cllr Fiona Ryan is welcoming the new legislation which allows for Maternity Leave for local Councillors.Cllr Gobnait Moynihan wants the new roundabout in Macroom to benamed after Cumann na mBan.Advice on Christmas cooking from Mairead McCann of Safe Food.Dogs are for life and not just for Christmas, we hear from CiarByrne from Dogs Trust.Advice on bereavement at Christmas from Joe Heffernan Hosted on Acast. See acast.com/privacy for more information.

The development of a systematic approach to food safety didn't happen until the 20th century. And its tied directly to NASA trying to make sure astronauts didn't get food poisoning in space. Research: Cronk, Theodore C. “The Historic Evolution of HACCP: Better Questions, Safer Foods.” Food and Drug Law Journal , 1994, Vol. 49, No. 3 (1994). Via JSTOR. https://www.jstor.org/stable/26659230 DiCicco, Mike. “How the Moon Landing Led to Safer Food for Everyone.” NASA Spinoff. 11/23/2020. https://spinoff.nasa.gov/moon-landing-food-safety Food and Agriculture Organization of the United Nations and World Health Organization. “Understanding Codex.” Rome. 2018. https://www.fao.org/3/CA1176EN/ca1176en.pdf Fortin, Neal D. “The Hang-Up With HACCP: The Resistance to Translating Science Into Food Safety Law.” Food and Drug Law Journal , 2003, Vol. 58, No. 4 (2003). https://www.jstor.org/stable/26660309 Hulebak,, Karen L. and Wayne Schlosser. “HACCP History and Conceptual Overview.” U.S. Department of Agriculture Institute of Medicine (US) and National Research Council (US) Committee on the Review of the Use of Scientific Criteria and Performance Standards for Safe Food. Scientific Criteria to Ensure Safe Food. Washington (DC): National Academies Press (US); 2003. 1, Historical Perspective on the Use of Food Safety Criteria and Performance Standards. Available from: https://www.ncbi.nlm.nih.gov/books/NBK221553/ Johnson, Renee. “The Federal Food Safety System: A Primer.” Congressional Research Service. December 16, 2016. https://sgp.fas.org/crs/misc/RS22600.pdf Myhrvold, Nathan et al. “The Complex Origins of Food Safety Rules--Yes, You Are Overcooking Your Food.” Scientific American. 3/13/2011. https://www.scientificamerican.com/article/complex-origins-food-safety-rules/ “A Dividend in Food Safety.” January 1, 1991. https://ntrs.nasa.gov/citations/20020086314 Ross-Nazzal, Jennifer. “'From Farm to Fork': How Space Food Standards Impacted the Food Industry and Changed Food Safety Standards.” From Societal Impact of Spaceflight. Government Printing Office, 2007. https://history.nasa.gov/sp4801-chapter12.pdf Safe Food Alliance. “The History of HACCP.” https://safefoodalliance.com/haccp/the-history-of-haccp/ Weinroth MD, Belk AD, Belk KE. History, development, and current status of food safety systems worldwide. Animal Frontiers. 2018 Aug 30;8(4):9-15. doi: 10.1093/af/vfy016. PMID: 32002225; PMCID: PMC6951898. See omnystudio.com/listener for privacy information.

“Herpes is basically living the dream” — Aubrey Gordon.Support us: Subscribe on PatreonDonate on PayPalGet Maintenance Phase shirts, stickers and morePre-order Aubrey's book!Links!Marion Nestle's "Safe Food"The vomiting, diarrhea, and gallbladder surgeries were bad enough. Daily Harvest's alleged food poisoning victims say the startup's response made things worseFor Now, Skip Eating Products That Contain Tara Flour, CR's Food Experts SayBill Marler's Daily Harvest postsThe original Reddit postThe History, Politics & Perils Of The Current Food Safety ControversyFood poisoning and unsafe temperatures: Many meal kit companies aren't FDA regulatedPublic Health and Food Safety: a Historical AssociationInvestigating Food Safety Implications Of Meal-Kit Delivery Subscription Services In TorontoVitamin retention in eight fruits and vegetables: a comparison of refrigerated and frozen storageTen years post-GAO assessment, FDA remains uninformed of potentially harmful GRAS substances in foodsDaily Harvest updatesRachel Drori interviewAntioxidants in Fresh and Frozen Fruit and Vegetables: Impact Study of Varying Storage ConditionsGenerally recognized as safe (GRAS): history and descriptionThanks to Doctor Dreamchip for our lovely theme song!Support the show

Michelle Addison's family is a family living with food allergies. Michelle herself suffers from food allergies. She also is a mother to three, all with food allergies. Her husband has adult on-set food allergies, and their dog was recently diagnosed. Their journey is constantly changing as some allergies are out-grown and new ones are diagnosed. One with food allergies is challenging; five can be overwhelming, and the constant change can make it seem like an impossible task. People with food allergies know all too well the struggles and the heavy load that comes with grocery shopping and planning safe meals.  When Michelle's daughter was born with dairy and soy allergies, she felt overlooked and overwhelmed. She created her blog and Facebook page to find a community to help and support each other. This led to building Allergood.   Allergood takes the fear out of grocery shopping for the top 20 allergens. No more scrutinizing labels. No more calling and emailing manufacturers. No more having to eat the same foods every week. Allergood helps you shop confidently by making grocery shopping safer, easier, and more convenient.  

With barbeque season well and truly here, safefood is encouraging home cooks to ‘trust the meat thermometer' this summer and make sure they cook their BBQ meats like burgers, chicken and sausages to 75 degrees Celsius and enjoy the safest and tastiest food. Dermot Moriarty Communications manager with Safe Food joined

You know what makes Hershey Park in Hershey, PA extra sweet? Their dedicated gluten free and nut free food kiosk called The Outpost. Now you can enjoy the park fun without worrying about safe meals. No small thing for families dealing with dietary restrictions!Download the Hershey Park app. to see all they offer (think chicken parm sandwiches, and soft pretzel bites). Click on the individual menu items and they list the ingredients as well. That definitely makes me #hersheyparkhappy! See acast.com/privacy for privacy and opt-out information.

Dr. Karen and Dr. Jack Hopkins confront another timely topic. Learn all about the different kinds of infant formula and what to do if you can't find what your baby needs. 

Food Allergy Awareness Week. Episode Caroline Benjamin and Jacqui McPeake are no strangers to a catering or hotel kitchen, having worked in food service for a combined 35+ years. They are also no strangers to food allergies and other dietary needs, Caroline being allergic to gluten and dairy and Jacqui a mom of a food allergic child. Together (and separately) their passion for raising awareness of food allergens and intolerance across the food industry has supported the rollout and adoption of allergen legislation in the United Kingdom, teaching about and promoting best practices for allergen management, and implementing policies and procedures that result in safe and positive dining experiences and in return, increased revenue and customer loyalty. Joining from the UK during Food Allergy Awareness Month, Jacqui and Caroline will join Tracy on Eating at a Meeting, Thursday, May 12, to discuss how food service businesses can help food allergic customers feel safe when looking for and dining at their events/venues, how to increase revenue with food allergic guests, and the importance of the "Near Miss Campaign" they've launched to help everyone. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

In the United States, 90% of the lettuce is produced and shipped from California to the rest of the country. When we combine the impact of this long journey on the environment, cost and 30% loss in farm produce - makes vertical farms close to consumption a viable alternative. In this episode, we learn from Eddy Badrina, CEO of Eden Green Technology about Controlled Environment Agriculture (CEA) where plants are grown hydroponically, in greenhouses, and by using all kinds of methodologies to control the growing environment. Eden Green Technology has successfully grown 100 different types of produce  in a vertical farm using hydroponics - in a greenhouse. They rely on sunlight that comes through the greenhouse panes as against other vertical farms that need to be artificially lit with LED or other types of light fixtures. This fascinating technology seeks to revolutionize the grocery retail industry by growing what the stores need nearby, thus reducing costs, waste and at the same time delivering fresh produce to the consumer at a reasonable price. By designing sustainable and scalable vertical greenhouse technology, deployable almost anywhere in the world, their vertical farming technology is helping the world sustainably grow large amounts of food to create a healthier and happier existence for all.https://www.edengreen.com/https://mindfulbusinessespodcast.com/all-episodes/

The CPG Guys, Sri & PVSB, are joined in this episode by Doug Bouton, the founder & CEO of Halo Top International and its US Subsidiary DoJo Brands which manufacturers Gatsby ChocolateFollow  Doug Bouton on LinkedIn at: https://www.linkedin.com/in/douglas-bouton-b1205a59/ Follow Halo Top International on LinkedIn at: https://www.linkedin.com/company/halo-top-international/ Follow Halo Top International online at:  https://halotop.com/Follow Gatsby Chocolate online at: https://www.gatsbychocolate.com/Doug answers these questions:1)  You market Gatsby as a “safe addiction” food. To a degree, this is how you marketed Halo Top when you introduced pints of ice cream that contained less than 300 calories. Can you share with us your thinking in marketing products with indulgent legacies that have been formulated to reduce the caloric impact while retaining the experience?2) HaloTop was one of the first brands to adopt a revolutionary product locator on its site that allowed consumers to not just find stores that carried HaloTop but actually specific flavors. Can you share with this audience how this helped you in engaging consumers interested in your assortment?3) In 2013, you negotiated the sale of Halo Top NA operations to Blue Bunny while retaining the international business which you still operate now. Can you walk us through how that all transpired and why you didn't just sell the whole company?4) How do you operate Halo Top International in so many markets and how does it work when you share the “brand equity” of the Halo Top name?5) Chocolate candy is a large industry dominated by some major players operating out of New Jersey and Pennsylvania. Why enter this market segment and what did you see as being the defining characteristics of Gatsby that would differentiate it from the competition and deliver sustainable growth. Also, why the name Gatsby?6) What are the primary marketing channels that Gatsby is leveraging to build awareness and foster brand loyalty? How do you go about designing an effective marketing mix?7) You've also invested in a high protein milk-based beverage brand: Slate Milk. Can you help us understand your interest in this category and why you think there is a significant opportunity for growth?8) What's next for DoJo Brands? Are there specific categories within food & beverage that you think offer significant growth entry opportunities?Please provide the CPG Guys feedback at http://ratethispodcast.com/cpgguysCPG Guys Website: http://CPGGuys.comCPG Guys on Instagram: https://instagram.com/cpgguysPlease follow the Network of Executive Women at http://newonline.org/cpgguysDISCLAIMER: The content in this podcast episode is provided for general informational purposes only. By listening to our episode, you understand that no information contained in this episode should be construed as advice from CPGGUYS, LLC or the individual author, hosts, or guests, nor is it intended to be a substitute for research on any subject matter. Reference to any specific product or entit CPGGUYS LLC expressly disclaims any and all liability or responsibility for any direct, indirect, incidental, special, consequential or other damages arising out of any individual's use of, reference to, or inability to use this podcast or the information we presented in this podcast.

When you become pregnant, endless information is thrown at you regarding what foods you can and can't eat for the next 9 months. It can be very difficult to work out what is scientifically accurate and what has just been passed down from older relatives.  In this episode, Brigid is talking about safe food in pregnancy with food and safety expert, Gary Kennedy. Gary has worked with more than 1000 companies and government departments to ensure their food handling is safe and complies with health standards.  In this festive time of year, we're all going to gatherings where food will be laid out on tables or at the barbeque in the backyard for an extended amount of time. We wanted to talk to an expert to keep you safe during the holidays and ensure your pregnancy is healthy.  We discuss how to store food safely, how to choose safer food options when you're out and about, what food is best to avoid and why, and what the safer options are for you at Christmas.  This episode is absolutely jam packed full of useful and insightful information. Gary is a wealth of knowledge and we're very grateful to have him on the show today to help educate pregnant women to make safer food choices.   LINKS   Ask a question on the podcast. Send a voice message to GrowMyBaby   FREE MASTERCLASS Get our tips for a CALM + CONFIDENT pregnancy Join the waitlist for our Pregnancy and Birth Course Website: https://www.growmybaby.com.au/ Instagram: @grow_my_baby

On today's Celiac Project podcast: Mike and Cam discuss a disturbing news story out of Canada, where a woman with celiac disease was not given safe gluten free food for over 40 hours while in quarantine. They also look at a study that talks about connections between loneliness and a compromised gut biome.Listen to the full episode here: https://celiacprojectpodcast.libsyn.com See acast.com/privacy for privacy and opt-out information.

Carboxymethylcellulose has been used in processed foods since the 1960's as an emulsifier and thickener. Today it is used extensively in gluten-free and reduced fat products. It had long been assumed to be safe without any human testing, because it does not break down in digestion and is eliminated in feces. However, a new study has disproved the "it just passes through" argument.  Listen in this week as Dee discusses the results of this study and how carboxymethylcellulose disrupts healthy gut bacteria, leading to increased risk of a number of intestinal diseases.Link to Hyperbiotics Organic Prebiotic Powder: https://amzn.to/3b0bGLu

Have you ever experienced your picky eater drop a safe food? Just decide that one day they don't in fact like it any more? Today's episode breaks down not only why this happens but what to do when it happens too! Today's podcast I answer a listener question. Got a question you'd like to ask? […] The post LQ | What do I do if my kid drops a safe food appeared first on Mama and Me RD.

Consumer engagement with food delivery services surged during the pandemic. The NPD Group, Chicago, found that consumers increased their capacity for preparing meals at home, aided by a host of new appliances and gadgets in the kitchen. And as consumers return to school and work, portable on-the-go options or restaurant meals will regain some importance. But meals away from home won't completely supplant at-home meal preparation. So even as more individuals return to their pre-pandemic routines the trend of eating meals at home is expected to continue and with it, the need for education surrounding safe handling of food prepared in the home or delivered by a foodservice operator, meal kit provider or retail grocery store. In response to the rapid growth of delivered meals at home, and on the occasion of September being Food Safety Education Month, the Partnership for Food Safety Education (PFSE) developed a program with print and digital resources for delivery service providers of all types to share with their customers. This week's MEAT+POULTRY Podcast features Steven Mandernach, executive director of the Association of Food and Drug Officials and a member of the PFSE board of directors. He explains why education around safe handling of food deliveries is so important in a post-pandemic era, and what takeaways the partnership gleaned from consumer tests of the program called Prep Yourself. --- Send in a voice message: https://anchor.fm/meatpoultry-podcast/message

On this episode of Monday Mornings with Dr. Mona I answer two questions.1. A mom of a 21-month old who has questions about thumb sucking and how to navigate/stop the habit 2.  A mom who has a 3 year old and has a question about meal-times. They don't pressure at meals, but their daughter tends to eat all of her safe or preferred food, doesn't touch the non-preferred foods, and asks for seconds of the preferred foods. She's wondering how to navigate this.  Tune in to hear me answer these questions.If you have a question you want answered on the podcast, call 954 526 2641 to leave a message.This episode is brought to you by THE NEW MOM'S SURVIVAL GUIDE:The first digital e-course/community created and founded by a Pediatrician mom to guide you through baby's first year.  To find out more and to join the waitlist: visit http://pedsdoctalk.com/survival-guide  or https://pedsdoctalk.com/ 

CyprusScene reporting the news that Girne Municipality carried out Hygiene and Safe Food Checks Don't forget to select FOLLOW on our channel listing to hear more news and reviews from Northern Cyprus This episode is also available as a blog post: https://cyprusscene.com/2021/08/20/hygiene-and-safe-food-checks-continue-in-girne-to-18th-august/ CyprusScene Podcasts can be found on the following apps Anchor, Google Podcasts, Spotify, RadioPublic, PocketCasts, Breaker, Castbox, Apple Itunes

Dr. Don and Professor Ben talk about the risks from drinking wine submerged in flood waters.Dr. Don - not risky

Dr. Donna Raditic guest interviews Dr. Laura Gaylord for the first time during CANWI Week, she talks about ultra-processed pet foods, the growing market of raw pet food and how pet food companies can participate in this radical change.

Knowing how to keep your food safe and clean is important to great food handling. Avoiding food turning bad and spoiling is crucial to your health. Going to a camping trip, BBQ, or throwing a party let us help you out and give you all the ins and outs of proper food handling. The last thing you want us to ruin a fun time and give everyone food poisoning.

In celebration of World Food Safety Day, this week we are joined by researchers from the Food Science Institute at Kansas State University: Sara Gragg, associate professor; Randall Phebus, professor; Carla Luisa Schwan, postdoctoral fellow; and Jessie Vipham, assistant professor.   World Food Safety Day aims to draw attention to foodborne risks and inspire action to prevent, detect and manage risks. This important work contributes to food security, human health, economic prosperity, agriculture, market access, tourism and sustainable development. The World Health Organization and the Food and Agriculture Organization of the United Nations jointly facilitate the observance of World Food Safety Day, in collaboration with member states and other relevant organizations. This international day is an opportunity to strengthen efforts to ensure that the food we eat is safe, mainstream food safety in the public agenda and reduce the burden of foodborne diseases globally.

On the today's Celiac Project Podcast: Mike and Cam welcome returning guest, Disability Rights Attorney, Mary Vargas. Mary discusses an important and often overlooked topic; how the prison and jail systems handle inmates with celiac disease or other food intolerance/allergies. Mary is currently representing a man who, despite being diagnosed with celiac disease, was not given safe food while in jail. We go deep into this subject and talk about the need for the government to provide better support.Listen to the full episode here: https://celiacprojectpodcast.libsyn.com See acast.com/privacy for privacy and opt-out information.

Join Michele as she discusses Safe and not so Safe Foods for DOGS and more on Dog Works Radio.  If you haven't already, please review us on Apple Podcasts! It's an important way to help new listeners discover the show. Say hello on Twitter, Facebook and Instagram, and sign up for our weekly newsletter. If you would like to introduce friends or family to podcasts, we created a How to Listen guide based on frequently asked questions. Take the Survey.

Join Michele as she discusses Safe and not so Safe Foods for DOGS and more on Dog Works Radio.  If you haven't already, please review us on Apple Podcasts! It's an important way to help new listeners discover the show. Say hello on Twitter, Facebook and Instagram, and sign up for our weekly newsletter. If you would like to introduce friends or family to podcasts, we created a How to Listen guide based on frequently asked questions. Take the Survey.

With the new MCO, we're seeing a resurgence of interest to support home food businesses. But what steps can home cooks and consumers take to ensure food safety? We speak with Ili Sulaiman for her thoughts. Image Source: Abhishek Sanwa Limbu, Unsplash

Jon Kimble of Safe Food Alliance joins Food & Facilities to discuss how in today's food manufacturing environment, basic food safety principles are no longer enough to meet customer and regulatory requirements. Meeting both of those starts with a Hazards Analysis Critical Control Points (HACCP) plan. Read about the 12 steps here: https://wcismag.com/2020/08/21/12-hac... Subscribe to our channel and to the magazine at wcismag.com/subscribe for more quality content like this. Watch live on the first and third Saturday of each month on CentralValleyTalk.com, where our contributing authors join to expand and update on their quarterly articles--along with the latest from other experts in the field. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/wcismag/message Support this podcast: https://anchor.fm/wcismag/support

Dr Linda Gordon Talks Food Poisoning On Lunchtime Live A listener got in touch with the show this week about Food Poisoning.  His parents had eaten at a certain restaurant and had become ill the following day with food poisoning. He was outraged and was concerned for his elderly parents. To help answer questions, Dr Linda Gordon chief specialist in Food Science at Safe Food joined Andrea on Lunchtime Live. Photo by Trang Doan from Pexels Listen and subscribe to Lunchtime Live on Apple Podcasts, Google Podcasts and Spotify.      Download, listen and subscribe on the Newstalk App.     You can also listen to Newstalk live on newstalk.com or on Alexa, by adding the Newstalk skill and asking: 'Alexa, play Newstalk'.  

A commonly used system in professional kitchens to ensure the safe handling of food is called HACCP. This acronym means Hazard Analysis Critical Control Points. HACCP is a preventive system that anticipates where problems might occur as well as steps to prevent them. This video goes over the Seven Basic HACCP Steps. See the full online course at: https://www.ciaprochef.com/restaurantsafety/ Go to lesson: https://www.ciaprochef.com/restaurantsafety/haccp/ Downloadable Handout: The FDA's HACCP Principles & Application Guidelines: https://www.ciaprochef.com/restaurantsafety/1.4.Handout_HACCP_FDA.pdf/

Today on “Food Talk with Dani Nierenberg,” restaurateur and celebrity chef Tom Colicchio talks about the Independent Restaurant Coalition’s (IRC) work to help local restaurants. He also provides insight about how policymakers and the public can help the restaurant industry. Dani is also speaking with Irving Fain, the Co-Founder and CEO of Bowery Farming, to discuss the importance of vertical farming and sustainability. While you’re listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to “Food Talk with Dani Nierenberg” wherever you consume your podcasts.

Almost half of Ireland’s barbecue lovers are risking getting sick by eating under cooked burgers. That’s according to research released this morning from Safe Food and Dr Gary Kearney, Director of Food Safety at safefood joined us on the show to tell us how to make sure our burgers are cooked just right. Listen and subscribe to Newstalk Breakfast on Apple Podcasts or Spotify.     Download, listen and subscribe on the Newstalk App.    You can also listen to Newstalk live on newstalk.com or on Alexa, by adding the Newstalk skill and asking: 'Alexa, play Newstalk'.

Every year, millions of Americans celebrate summer weekends by cooking on the grill. While this summer maybe a bit different because of Covid-19 let’s not forget food safety practices to prevent foodborne illnesses commonly known as food poisoning. Incidents of foodborne illness surge during the summer because harmful bacteria multiply more quickly in a hot and humid climate, and more people are eating outside, away from the conveniences of the kitchen that help them stay safe. Chrystal Okonta-USDA Food Safety Expert came on the program to offer some food safety tips for the summer.

Have you gotten really good at making bread while being locked in?  Did your victory garden get a bit out of hand? Just in time for farmers market season to gear up, we go over some of the rules for selling baked goods, eggs, and more at your local market.  The regulations can sometimes feel overwhelming but we are here to help!  Reach out to Karen at karen.cox@mail.wvu.edu or Dan at lima.19@osu.edu to get your questions answered.

In today’s episode, Asha will chat about how to deal with feelings of food insecurity and how to combat them. Also, how to use this time to create life habits that will help your kids with food allergies for years to come. Key Takeaways: ● What is food insecurity? ● Quick tips to finding safe foods ● How to mindful eating to ease you and your child's worries Be sure to follow Asha on Instagram @foodallergyunboxed or Join the Live Free With Food Allergies FB Group https://www.facebook.com/groups/FoodAllergyUnboxed/ Subscribe to this podcast on Apple, Spotify, Google, Stitcher, or anywhere else you listen to your podcasts. If you haven't already, please rate and review the podcast on Apple Podcasts! It'll help spread the message of how to LIVE FREE WITH FOOD ALLERGIES to more people!

Brought to you by American Vision WindowsCall today 480-531-7885 to take advantage of this special offer: Save up to $1800* on new windows when you schedule this month! Visit their site or call for more details.Current Events: Corona VirusSchools closed until September, Arizonans ordered to shelter in-place until April 30Resignation of Director of AZ State Emergency Response AgencyShould Arizona be testing people who have Corona Virus symptoms or contact with infected persons?Baby chickens and jeepsWho is the Tiger King, Carole?Codefendant in adoption ring scandal involving former Maricopa County Assessor Paul Peterson reveals Marshall Islands women came from prostitution campsInterview: What is Safe Food during a pandemic?s'MACdown: Andrew Cuomo for presidentThis is Us: Masks, Christmas decorations, and safe quarantine play datesLast Word: Quarantine shubberySponsors:Safe Food TLC https://safefoodtlc.com/ Spreading faith, not fear, one meal at a time.Support the show (http://www.venmo.com/MacWatsonTalks)

This episode, Erin and Mel talk about how complex and strict biosecurity is in the pork world and how closely it ties into the health climate of the work today. They also share some stories on what's happened since the last episode and how the pandemic is affecting their lives. 

Brought to you by American Vision WindowsCall today 480-531-7885 to take advantage of this special offer: Save up to $1800* on new windows when you schedule this month! Visit their site or call for more details.Current Events: Corona VirusSupermarkets stock-up and shutdownEpidemiologist warn distancing is only way to stop virusTest shortage results in widely unreported numbers of casesTrump's plan to save the spiraling economy with cashGas prices falling below $2s'MACdown: Tom Brady goes south to Tampa Bay--what's he trying to proveThis is Us: Talking to kids about the Corona Virus and social distancingLast Word: New Yorkers looking to hook-up during the lock-downSponsors:Safe Food TLC https://safefoodtlc.com/ Spreading faith, not fear, one meal at a time.Support the show (http://www.venmo.com/MacWatsonTalks)

This week, Secretary Sonny is setting the record straight on how safe, affordable and nutritious the US Food Supply is. FSIS Administrator Carmen Rottenberg joined Secretary Sonny to explain the science and facts behind the US food system to let consumers all around the world know how safe and delicious our food is.

Did you know that home canning errors can cause serious illness and even death? Join Food Sleuth Radio host and registered dietitian, Melinda Hemmelgarn, for her interview with Elizabeth Andress, Ph.D., food safety specialist with Georgia Cooperative Extension, and professor in the dept. of Foods and Nutrition at the University of GA, Athens. Andress is the Director of the National Center for Home Food Preservation. She discusses the history and importance of “home economics,” as well as how to safely preserve high quality, bountiful harvests, and identify risky food preservation practices. Related website: https://nchfp.uga.edu/

Bacteria and germs can cause severe illness. You know to wash your hands when you've been working outside – but even if dirt is not visible – your hands can carry and spread harmful contaminants to food. With spring and summer outdoor picnics and activities – you want to make sure you do your part to not spread these things to the foods you consume and serve. This episode of "Your Health And You" dives into the topic of safe food handling procedures. Presented by The Putnam County Health Department

For most of the past half-century, the Center for Science in the Public Interest has been on the front line of a campaign to improve food safety and nutrition in the United States. In 1990, the non-profit Center helped push Congress to pass the landmark legislation requiring standardized nutrition information labels on all food packages. It helped win passage of laws requiring calorie information on chain-restaurant menus, and it went to court to stop deceptive advertising and marketing of foods, sugary beverages and dietary supplements. It’s lobbied to strengthen food safety laws and ban junk food from schools, and it prodded the Food and Drug Administration to eliminate artificial trans-fats from the food supply.Tom's guest today is Dr. Michael Jacobson, who co-founded the Center for Science in the Public Interest in 1971. A microbiologist, he was the executive director of the non profit food watchdog group until 2017. He now serves as its Senior Scientist. Jacobson is the author of numerous books, including Eater’s Digest: the Consumer’s Fact Book of Food Additives, and Nutrition Scoreboard.Dr. Jacobson will be in Baltimore Wednesday, April 17th, to take part in a public panel discussion called Pleasures or Poisons: The Science ---- Culture of Food. The event is part of the Great Talk Series, taking place at the Double Tree by Hilton - Baltimore North Hotel, located at 1726 Reistertown Road in Pikesville. The discussion gets underway at 7pm. For event details and ticketing information, click here. Dr. Michael Jacobson joins us today from the studios of NPR in Washington, DC.

The new Safe Food for Canadians Regulations came into force in January, 2019 through the CFIA. Anytime new regulations come into place, businesses can be impacted. We touch base with CPMA Food Safety Specialist, Jeff Hall and Fred Webber from the Dispute Resolution Corporation to discuss new requirements for produce businesses and the resources available to industry.Play the PodcastThank you to our podcast sponsor, NatureFresh™ Farms.                 

Marion Nestle is a hero for me. Food may be the greatest interest that got me into acting on my environmental action. Avoiding packaged food emerged from avoiding fiber-removed foods, which emerged from reading Diet for a Small Planet in the 80s, which also motivated her.She, her books, and blog, Food Politics, are voices of sense in a crowded field. Her most recent book is The Unsavory Truth: How the Food Companies Skew the Science of What We Eat. I've read most of it and seeing her present on it led to meeting her in person. I recommend it.Her other books include What to Eat, Food Politics, Why Calories Count, Soda Politics: Taking on Big Soda, and Safe Food. I've read about half of each of the first three, expecting to finish all, and recommend any to start---whether your interests include food, the environment, acting on your values, health, or nearly anything, really. There's a big overlap between food and the environment regarding leadership, which she and I talk about.This conversation covers the path toward leadership I expect many listeners are on, but that she has experience in since the 70s. Leadership often means starting with no obvious light at the end of the tunnel, only that you care about changing yourself and culture. I see her as a role model for acting in such situations, which probably feel familiar to listeners.I wanted to bring vision that perseverance pays off, to take the long view. We can all learn from her experience. See acast.com/privacy for privacy and opt-out information.

Click here to take our one question survey: https://bit.ly/2E3hR5Q Click here for a written transcription of this episode: https://bit.ly/2PWXXj2

This week I read the Democratic and Republican party platforms: both because you wouldn't have to and because I wanted to see exactly what they had to say about our right to eat healthy and safe food. It also turns out that our right to eat safe food is written right into the Constitution, as it should be. But the Democrats and Republicans are far apart when it comes to specifically what they want to accomplish, using food as a political football. First, I explain how much easier it is to subscribe to my podcast on IOS and android. If you have an iPhone, there is a new app called Apple podcasts. On android, there is a new app called Google podcasts. They are not too imaginative, but easy to find. I went looking for anything I could find from 2018 on how the two political parties stand up when it comes to nutrition and food safety, and found almost nothing. I did come across a podcast called "Plate of the union" that can be found on IOS and android (see above). There is a New York Times article from 2016 that compares the two party platforms with regard to nutrition and food science. They also cover the SNAP, or food stamp program.The link to the article can be found here.

Here’s a simple solution that will keep you and your family safe, even if you were left in the dark after a storm.

Dr. Bob Brackett is the vice president of the Illinois Institute of Technology (IIT) http://bit.ly/2yvT9ck and director of the Institute for Food Safety and Health (IFSH) http://bit.ly/2KbZaiV.  Prior to joining IIT, Dr. Brackett served as senior vice president and chief science and regulatory officer for the Grocery Manufacturers Association.  Before that, he served at the U.S. Food and Drug Administration’s (FDA's) Center for Food Safety and Applied Nutrition (CFSAN). His initial role there was as a senior microbiologist. After several promotions, Dr. Brackett was appointed CFSAN director, where he provided executive leadership to CFSAN’s development and implementation of programs and policies relative to the composition, quality, safety, and labeling of foods, food and color additives, dietary supplements, and cosmetics. Earlier in his career, Dr. Brackett held professorial positions with North Carolina State University and the University of Georgia. Dr. Brackett has been honored with the FDA Award of Merit, the FDA Distinguished Alumni Award, the Department of Health and Human Services Secretary’s Award for Distinguished Service, the International Association for Food Protection's President’s Appreciation Award, and the William C. Frazier Food Microbiology Award.  Bob received his doctorate in food microbiology from the University of Wisconsin-Madison. He is a member of the Food Safety Magazine editorial advisory board.  In this episode of Food Safety Matters, we speak to Bob Brackett about: The impetus behind starting IIT IIT's collaborative research practices His research on nanotechnology in the food industry and why he thinks that type of research has become less of an industry focus The growing interest in researching the survival and elimination of pathogens from low-moisture ingredients New technologies being used in food safety: high-pressure, pulse light, and cool plasma IIT's Biocontaminant Pilot Plant Current studies and research that may help to explain what happened in the recent romaine lettuce E. coli outbreak, and the 2006 spinach outbreak Joint research with FDA that found an effective way to clean pipes and rid them of Salmonella bacteria in a peanut butter production facility IIT's work with NOROCORE and norovirus interventions What goes on at the Center for Nutrition Research, the Center for Process Innovation, and the Center for Specialty Programs The most innovative developments to come out of IIT IIT's top goals moving forward His advice to food safety graduate students Related Content and Resources: Illinois Institute of Technology http://bit.ly/2yvT9ck  Institute for Food Safety and Health http://bit.ly/2KbZaiV  News Mentioned in This Episode: Feedback Wanted: FDA to Seek Comments on Cell Culture Technology Use in Food Sector http://bit.ly/2JV4O8U  FDA's Constituent Update/Public Meeting Announcement on Cell Culture Technology http://bit.ly/2tBuL3l FDA Commissioner Scott Gottlieb's Statement on Cell Culture Technology http://bit.ly/2Mf9d3V  Safe Food for Canadians Regulations Announced for 2019 http://bit.ly/2HN5HLx  Pre-Cut Fruit Causes Multistate Salmonella Outbreak http://bit.ly/2JtkhxyFDA Outbreak Updates http://bit.ly/2MhqjhA  CDC Advisory: Do Not Consume Any Kellogg's Honey Smacks Cereal http://bit.ly/2JX4p2r  FDA: Del Monte Vegetable Trays Linked to Multistate Cyclospora Outbreak http://bit.ly/2MQlsVS  Darin Detwiler to Receive Food Safety Magazine's Distinguished Service Award http://bit.ly/2kEx4hP Bob Ferguson's Food Safety Insights Articles: Listeria: An Important Focus of Environmental Monitoring (June/July 2018) http://bit.ly/2th4B6x Sanitation Verification for Allergen Control (April/May 2018) http://bit.ly/2vpsP1P Testing and Sanitation for Allergen Control (February/March 2018) http://bit.ly/2Bux9hU Outsourcing: Pathogen Testing under the Microscope (December 2017/January 2018) http://bit.ly/2HH04ml The New Face of Sanitation Programs: New Rules, New Challenges (October/November 2017) http://bit.ly/2kYlT6y A Closer Look at Environmental Monitoring in the Processing Plant (August/September 2017) http://bit.ly/2qSbx8G What Industry and FDA Are Thinking About FSMA Implementation (June/July 2017) http://bit.ly/2sMrOyA The Drivers of Differences in Food Safety Testing Practices (April/May 2017) http://bit.ly/2p8edwL A Look at the Microbiology Testing Market (February/March 2017) http://bit.ly/2khVWy6 Presenting Sponsor: Purell® Foodservice Surface Sanitizer kills norovirus in 30 seconds. No rinse required. To get a free bottle, visit podcast.purellsurface.com Share Your Feedback with Us: Please feel free to share any questions, comments, or even a suggestion on someone we should interview, let us know! There are two ways for podcast listeners to interact with us. Leave us a voicemail at 747-231-7630. Be sure to leave your contact information so we can get back in touch with you! Email us at podcast@foodsafetymagazine.com. 

Extinction, Vaquita conservation, life as a Director of Education, SAFE food labels, and more! About David: “He has a bachelor’s degree in marine biology from the University of California, Santa Cruz, and a master’s degree...

Join Seafood News podcast hosts Nicole Christie and Amanda Buckle in the latest episode as they explain Salmon Safe Food Labels, talk about efforts to reduce marine debris, break down a new study on the benefits of eating seafood, and more. This episode is brought to you by Urner Barry’s Comtell App.

Food Safety Must be Culture on Farms with Sam Keiper, Pres. and CEO of Safe Food Alliance by Patrick Cavanaugh

Food Safety Courses Are Available with Katie Ward Safe Food Alliance by Patrick Cavanaugh

My guest today is Matt Bamsey a Research Associate at the DLR, the German Space Agency. Matt is Canadian and was one of the 17 finalists in the Canadian Space Agency astronaut recruitment campaign. Before joining the DLR in 2013, Matt had been a Postdoctoral Research Associate at the University of Florida and the University of Guelph where he received his PhD in Environmental Biology. He had also previously worked at the Canadian Space Agency. I first met Matt at the Haughton Mars Crater on Devon Island when he was a student intern at the Canadian Space Agency and a undergrad at Carleton University. My company SpaceRef had donated a greenhouse, what became known as the Arthur Clarke Mars Greenhouse, to the Haughton Mars Project. The greenhouse shell was built by myself, my business partner Keith Cowing, and many others at the Haughton Mars Project. Matt, who was working with the greenhouse science project lead, Alain Berinstein of the Canadian Space Agency, helped install the equipment and cultivate the crops. Matt is now working on the EDEN ISS Consortium project at the DLR. The EDEN ISS project is a ground demonstration of plant cultivation technologies for safe food production in space. The ground demonstration includes an advanced greenhouse that will be shipped to Antarctic in the second week of October where it will arrive in mid-December. Matt will be part of the first team to setup the greenhouse at the German Neumayer Station III.

SUBSCRIBE: WWW.EARTHREPAIRRADIO.COM Don tipping's Permaculture Farm is just about the best one out there. Don has been developing his thriving Permaculture system for 20 years now, and it is really something to behold, he is living the dream! Don is a an organic seed farmer in the Siskiyou Mountains of Southern Oregon, USA. In this episode he talks about his legal battles against GMO pollen contamination, his amazing Permaculture farm, reaching out to the next generation of young farmers, agriculture in the age of climate change, and much much more! Don's Links: www.siskiyouseeds.com www.sevenseedsfarm.com Video of Seven Seeds Farm water system: https://youtu.be/_X-BMbLBozA Seven Seeds Farm Drone Footage: https://www.youtube.com/watch?v=XZYtATUNgmU Don Tipping Full Biography: Don Tipping has been offering hands on, practical workshops at Seven Seeds Farm since 1997. We are a small, organic family farm in the Siskiyou Mountains of SW Oregon; situated at 2,000 feet elevation on a 7,000 tall-forested mountain with rushing spring fed creeks flowing through the land and nestled among old growth forests. Here we produce fruits, vegetables, seeds, herbs, wool, eggs, and lamb. The farm has been designed to function as a self-contained, life regenerating organism with waste products being recycled and feeding other elements of the system. Lauded as one of the best examples of a small productive Biodynamic and Permaculture farms in the northwest by many, Seven Seeds helps to mentor new farmers through internships and workshops. We have produced certified organic vegetable, flower and herb seeds for over a dozen national scale seed companies. Seven Seeds has also been active in USDA Western SARE, Organic Seed Alliance and other seed initiatives to advance the development of open pollinated organic seeds. In 2009 we began Siskiyou Seeds, a bioregional organic seed company operated from the home farm. Don helped to found the Siskiyou Sustainable Cooperative, which manages a 300 share CSA, commercial seed growing, and an equipment co-op and internship curriculum among 12 cooperating farms. He also co-founded the Family Farmers Seed Cooperative, a seed grower, marketing and distribution cooperative comprised of 10 western organic farms. More recently we created the Southern Oregon Seed Growers Association (SOSGA) to advocate for and support a bioregional seed system. With this group and Our Family Farms Collective (OFFC) and Oregonians for Safe Food & Families (OSSF) we successfully banned the growing of GMO crop in Jackson & Josephine Counties. Don helps people focus upon helping people build their skill sets in sustainable life skills such as permaculture, biodynamics, organic gardening, eco-forestry, seed saving and other traditional arts that help to build regenerative culture. He has co taught with a wide group of widely respected people in the both the seed & Permaculture movement including: Tom Ward, Larry Korn, Michael “Skeeter” Pilarski, Bill McDorman, Dennis Martinez, John Navazio, Andrew Milleson, Frank Morton, Harald Hoven, Jude Hobbs, Becky Bee, Rowen White and more. He sits on the board of the Rocky Mountain Seed Alliance and is a regular contributor to the OSU Small Farms educational programs, The Seed Academy is a 5 day intensive in organic seed production and plant breeding that occurs at Seven Seeds Farm with guest instructors including Rowen White, Bill McDorman, Belle Star, Andrew Still, Sarah Kleager and Jonthan Spero. Don is also a charter member of the Open Source Seed Initiative (OSSI) as a plant breeder and a seed company advocate. He also sits in an advisory role with Top Leaf Urban Farms in Oakland, CA. Don is regularly sought out as a teacher, collaborator and consultant in the Pacific Northwest.

One of the latest technological advances in food production is the introduction of GMOs, or genetically modified organisms, to the food supply. They have the potential to offer many benefits including increased productivity, pest and herbicide resistance, longer shelf life, and the list goes on. But many are concerned that this relatively new technology isn't safe - for health, the environment or the economy. We dig into the evidence surrounding GMOs in this episode. We might even share an opinion or two. Resources: Primer on the retracted study that indicated GMOs caused tumors How GMOs are tested for safety  

Guest: Farm and Ranch Freedom Alliance Executive Director Judith McGeary

The Federal government intends to make all food safe with HR 2749, the Food Safety Enhancement Act of 2009. This legislation leads us to ask…

Government-guaranteed safe food is coming, so get ready for brightly-packaged cake manufactured from GE soybeans, fortified with Chinese-made vitamins, flavored with nano grey goo of choice, and of course, colored green for sensitivity. But we ask…

Kate Melges from Greenpeace talks about their new campaign to create awareness about the problems with commercial tuna fishing and why you might want to consider carefully who caught that tunafish and how they caught it. Listen and learn.

Giselle Achesar, AKA EcoRico talks about why we should avoid bleached flour.

This month we are pleased to connect with Luc and Andrea from the DRC. Luc Mougeot, Vice President of the DRC, provides an overview of the Safe Food for Canadians Act, the recent amendments, and their impact on the fresh fruit and vegetable industry. Luc and Andrea discuss why the act is important and how it will affect the Produce Industry as it comes into effect.Download Podcast

A warm-hearted show for a cold winter's week featuring Food Babe, who is busy launching a book when she's not leading the charge to get the food industry to clean up their act. Green Dude Jesse Howley on why sustainability sucks, and a Green Divas Green Thumb segment with Shawna Coronado. Great Stuff. Tune in now!

Katy Keiffer is rounding up the headlines and providing sharp commentary with guest Marion Nestle on a topical episode of What Doesn’t Kill You. Marion Nestle is Paulette Goddard Professor in the Department of Nutrition, Food Studies, and Public Health (the department she chaired from 1988-2003) and Professor of Sociology at New York University. Her books include the seminal Food Politics, Why Calories Count, Pet Food Politics, Safe Food and many more. She blogs at foodpolitics.com. Katy and Marion chat about everything form fad diets to FDA labeling rules. This program was brought to you by Whole Foods Market. “Nobody needs genetically modified foods – we have foods. We don’t need them to be genetically modified.” [18:00] “Functional foods is the word given to foods that have some nutritional thing added to them above and beyond what they already contain.” [32:00] “I love the Paleo diet because it makes me laugh every time I think of it. The biggest intellectual problem in nutrition is trying to figure out what people eat. It’s really challenging figuring out what people ate yesterday, let alone 15,000 years ago.” [37:00] –Marion Nestle on What Doesn’t Kill You

Katy Keiffer is rounding up the headlines and providing sharp commentary with guest Marion Nestle on a topical episode of What Doesn’t Kill You. Marion Nestle is Paulette Goddard Professor in the Department of Nutrition, Food Studies, and Public Health (the department she chaired from 1988-2003) and Professor of Sociology at New York University. Her books include the seminal Food Politics, Why Calories Count, Pet Food Politics, Safe Food and many more. She blogs at foodpolitics.com. Katy and Marion chat about everything form fad diets to FDA labeling rules. This program was brought to you by Whole Foods Market. “Nobody needs genetically modified foods – we have foods. We don’t need them to be genetically modified.” [18:00] “Functional foods is the word given to foods that have some nutritional thing added to them above and beyond what they already contain.” [32:00] “I love the Paleo diet because it makes me laugh every time I think of it. The biggest intellectual problem in nutrition is trying to figure out what people eat. It’s really challenging figuring out what people ate yesterday, let alone 15,000 years ago.” [37:00] –Marion Nestle on What Doesn’t Kill You

This week's show features Wenonah Hauter, executive director of Food & Water Watch, who is definitely a powerful advocate for safe and accessible food and water. Other segments include Green Divas Eco-Sexy, which is all about healthier and greener toys; Green Dude Ed Fallon, who is walking the walk; Green Divas @ Home on smarter ways to use toilet paper and paper towels and more . . .

This week on Eating Matters, host Kim Kessler is leading a discussion on food safety with guests Denis Stearns, Alli Condra, Margot Pollans, and Brian Snyder. Opening the show speaking with Denis regarding his law practice experience seeing more and more food safety cases, the conversation turns to the FDA Food Safety Modernization Act (FSMA) which was signed into law by President Obama on January 4, 2011. It aims to ensure the U.S. food supply is safe by shifting the focus of federal regulators from responding to contamination to preventing it. The group discusses if the bill and implications and also if it has been successful before turning to issues concerning small farmers and those advocating for the small farmers across the country. This program was brought to you by Cain Vineyard & Winery.

The guys started the show following up on the previous episode, the write up on David Gumpert's website and the comments on the Internet. Theresa Lam also reached out wanting to know more about the risks associated with bootleg versus regulated raw milk. Despite raw milk drinker's hatred of epidemiologists, Don confessed that maybe he wants to be an epidemiologist, while Ben noted that he has admired them ever since the Jalapeno Saintpaul outbreak. Don also praised Petran, White and Hedberg, for their efforts to identify what items in a restaurant inspection were predictive of the possibility of an outbreak, and Ben's comments to USA Today on the topic. A quick round of "I think you're thinking of" with Howard Dean, and Roger Dean, not to be confused with Roger Dean followed. The guys then hopped back in time with the whizzinator before moving on to food storage mistakes and tortilla safety as prompted by Listener John Kimble. The guys covered the 1990's in the IAFP history segment, which also featured a discussion of 808, the Beastie Boys and the speed of Joe Walsh's Maserati. Ben identified the 1990's with the adoption of PFGE and rapid methods, while Don though the Mega Regs characterized the time. Ben recalled a recent discussion with Cathy Cutter about meat processing and how HACCP shaped other food safety regulations. The discussion then turned to Norovirus, prompted by a couple of recent noro outbreaks on the "Explorer of the Seas" and the Caribbean Princess, the boat that Chris Gunter boarded. Unfortunately, Chris couldn't find out whether the hand sanitizer on the ship was the one that works, though he was assured that it was "alcohol based". Ben wrapped up the noro discussion with the MoChunk resort outbreak. The guys talked about Netflix in the short after dark.

This week The Wellness Guys interview one of the co-founders of The Safe Food Foundation Scott Kinnear. Scott talks about organic farming, pesticides, GMO crops and more and the impact these farming choices are having on our crops and our health. He also discussed the upcoming case of farmer Steve Marsh who lost his organic Listen In The post TWG 134: Safe Food vs. Monsanto- GMO foods appeared first on The Wellness Couch.

Rt. Hon. Mr Alan Simpson MP “Biotech Delusions: Safe Food, GM Crops and the Science of Scrutin

SURVIVOR SPOTLIGHT MYLES BESKIND Young Adult Suvivor, Colon Cancer, Stage IV Author, Blood, Sweat, and Tears A Humorous Guide to Caring for Cancer Patients MARION NESTLE, PHD Paulette Goddard Professor of Nutrition, Food Studies, and Public Health NYU Steinhardt School Of Culture, Education and Human Development Author, Food Politics Author, Safe Food

Blueberries, raspberries and grapes bursting with flavor. A luscious, silky morsel of chocolate melting into a mouthful’s rush of pure pleasure. Fresh ripe tomatoes. Years ago, people ate for that gratification. Food also provided the calories for people to work, and drove away hunger pangs. Today, people in industrialized countries are selecting food not just for taste and sustenance, but also for its potential effects in promoting good health.Intro theme and music by Kevin MacLeod (incompetech.com) and M12 (ccmixter.org); Creative Commons licensed audio from freesound.iua.upf.edu includes sounds by volivieri, digimusic, thedoctor, Dzork and agent.

Every Thanksgiving, family and friends gather to celebrate round dinner tables heaped high with roast turkey and other traditional dishes. There’s praise and thanks for the food, of course. But maybe we should add a word of thanksgiving for the scientific advances that are helping to keep our food supply safe from a host of threats that can really spoil a meal.Intro theme and music by Kevin MacLeod (incompetech.com) and M12 (ccmixter.org); Creative Commons licensed audio from freesound.iua.upf.edu includes sounds by mich3d, galeku, patchen and kokuya.

Guest: Marion Nestle, PhD, MPH Host: Cathleen Margolin, PhD Dr. Marion Nestle, award winning author of multiple nutrition books including "Food, Politics, and Safe Food" and "What to Eat," discusses some of the key "ingredients" to maintaining food safety.

Rachel Brooks, an intelligent young lady who is currently a senior in high school decided to create a non profit organization called Securing Safe Food. Securing Safe Food was created while she was an advisor at F.A.R.E and she got other teenagers to partner with on the initiative and create a more detailed plan to go about this initiative. While she can testify that she also has food allergies, she decided that she wanted to do something to become a part of the food allergy community by creating pantries so that persons can get access to food that are allergy free outside of the home. So instead of doing what every teenager does e.g. playing video games, dancing on tik tokk and everything else that teenagers do, she spends her time organizing food pantries in three different states to donate food to persons who have food allergies instead. In this episode, you will learn ❇ How did she decide to create the organization “Securing Safe Food” ❇ The plans made to make the creation of the non profit organization possible ❇ How did she manage to follow through with the initiatives of Securing Safe Food ❇ The operations of Securing Safe Food ❇ Getting to know Rachel Brooks herself Listen on Apple Podcasts ( http://apple.co/2ybTNMA ) , Spotify ( http://spoti.fi/3aQzSAV ) , Stitcher ( http://bit.ly/3e1Gm1X ) , Castbox ( http://bit.ly/34oZX7N ) , TuneIn ( http://bit.ly/2xYH3bG ) and Subscribe Via RSS Feed ( https://bit.ly/3aJA6Jr ) (Non-Apple Podcast Feed). Connect with Securing Safe Food Instagram @securingsafefood ( https://www.instagram.com/securingsafefood/ ) Facebook @securingsafefood ( https://www.facebook.com/securingsafefood/ ) Go Fund Me https://bit.ly/34gwpcX Connect with Allergy Free Hustle Podcast Sign up to get new podcast updates in email ( http://eepurl.com/g5JPwn ) Instagram @allergyfreehustle ( https://www.instagram.com/allergyfreehustlepodcast/ ) Twitter @allergyfreehus ( https://twitter.com/allergyfreehus ) Facebook @allergyfreehustlepodcast ( https://www.facebook.com/allergyfreehustlepodcast/?modal=admin_todo_tour ) Pinterest @allergyfreehustlepodcast ( https://www.pinterest.com/allergyfreehustlepodcast/ ) Allergy Free Hustle Podcast Website ( https://theinsightfulnutri.wixsite.com/allergyfreehustlepod )

Today’s finding warns that children may be receiving the highest exposure to nanoparticles of titanium dioxide in candy, which they eat in amounts much larger than adults.