“That’s not to say we won’t still see pizza. But you’ll see a whole-grain crust. You’ll see low-fat cheese. You’ll see low-sodium tomato sauce. You’ll see a salad alongside of that pizza,” USDA undersecretary Audrey Rowe says.
The Philadelphia School District is weighing its options on whether it should opt for government beef that does not contain the filler that has come to be known as “pink slime.”
A monthly food distribution by the Food Bank of South Jersey’s Hope Mobile to registered families in North Camden is the closest many of those in line say they will get to a supermarket-like setting.
About ten people held signs criticizing animal mistreatment at Penn — not as part of research but by the conditions they live in at the labs.
Penn bioethicist Art Caplan is criticizing the federal government for not informing the the public sooner about a salmonella outbreak apparently related to ground turkey.
The USDA has revised its cooking guidelines for pork. You no longer have to cook it to 160 degrees. You can now serve it at a more medium rare temperature of 145 degrees.
There is no doubt that school lunches are quite important and for some children it might be the best meal they get each day. And that is why the school lunch program is so crucial.
Agriculture Secretary Tom Vilsack makes a statement regarding the resignation of Shirley Sherrod from her USDA post and answers questions from the media.