At the Robert Mondavi Institute, we had a super sweet time learning about (and tasting) honey and chatting with Amina Harris, Executive Director of the Honey and Pollination Center at the Robert Mondavi Institute of Wine and Food Science at UC Davis. And, now, we are bringing some of that sweetness to you by sharing what we learned in the form of four not-so-sweet honey myths.
For food writers, whether it’s researching the history of basil pesto (famously from Genoa, Italy), finding the best tips for barbecue food safety (avoid flare ups that cause potentially carcinogenic dark char on meats) or understanding the benefits of biotechnology used in modern day farming (such as improved nutrition, drought tolerance and pest resistance), it’s important to seek out experts with the most accurate information and best consumer advice.
Best Food Facts took California by storm during our inaugural ‘TASTE: Unearthing the Art and Science of Food’ Blogger Tour – a three-day extravaganza that explored the technology and science used in food production.
A complex and controversial, Healthcare Triage explores the topic of GMOs. In this video, Dr. Aaron E. Carroll, the Direct of the Center for Health Policy and Professionalism Research in Indianapolis, Indiana, and his team at Healthcare Triage, breakdown the thoughts, theories, and studies behind GMOs.
A potato that resists browning and will have fewer unsightly and wasteful bruises could be in supermarkets in the not too distant future. It’s called the Innate™ brand and is currently undergoing the U.S. government approval process.
Recently Best Food Facts received a consumer question about whether GMOs could be responsible for an allergic reaction of rash and hives after eating a salad with fruits and veggies.
To answer this, we reached out to Denneal Jamison-McClung, Associate Director – Biotechnology program at University of California-Davis.
We've gotten the question several times, "What is a GMO?" While we've enlisted plenty of experts who've provided insights on what they are, whether they're dangerous, why they're not labeled, how they impact the environment, why they're banned in some countries, and whether they cause allergies, we've not actually shown a picture of what they look like. Now, we've got pictures!
Sheila Johnson, the mastermind behind the blog Eat 2gather, has a passion for food that reaches far beyond cooking and eating.
Ever think that the future of food would involve a 3-D printer? Phil Lempert, the Supermarket Guru, talks about the technology of 3-D printing for food.
General Mills, the maker of Cheerios, recently announced it was making the iconic cereal brand GMO-free. Naturally, an announcement like this creates questions in the minds of consumers, and Best Food Facts is here to help consumers understand just what this change means to their families.
In all forms, fruits and vegetables are inherently nutritious, no matter whether eaten fresh, canned or frozen. In recent years, a number of marketing tactics have presented organic fruits to be safer, based on the premise that they are grown without pesticides. In truth, both organic and conventional farmers use pesticides on their crops.
One in every three bites of food you eat is pollinated either directly or indirectly by honey bees. With bees dying at a rapid pace, mentions of colony collapse disorder (CCD) are on the rise. What is CCD? What is causing it? What can be done to ensure bees stop suffering from it? Two experts respond.
While other genetically modified (GM) crops have been approved for planting in the U.S., GM wheat has not, so the discovery of a GM strain of wheat growing in a farm field in Oregon prompted the U.S. Department of Agriculture to investigate. It was confirmed that it was the same herbicide resistant wheat variety that was authorized to be field tested from 1998 to 2005.