Originally posted November 15, 2010.
Organic foods have gained popularity due to the perception that organic foods are safe, wholesome and all around better for you. To find out if this is true, we reached out to Dr. Ruth MacDonald, Professor and Chair of the Department of Food Science and Human Nutrition at Iowa State University.
From a place known for its 10,000 lakes, you might not think of agriculture when you hear Minnesota. Meet Wanda from Minnesota Farming Living who hopes to change that.
The use of technology in farming is nothing new. In fact, farmers are innovators. And with a global population expected to increase by 3+ billion people by 2050, technology will play a critical role in meeting the demand for food. One of the ways in which farmers are utilizing technology on the farm is for water conservation. For more information on ways farmers conserve this precious resource, we reached out to Dr. Derek Heeren with the University of Nebraska.
Best Food Facts and blogger friends experienced strawberry patches, wineries, honey tastings and more in California during the kickoff event for TASTE: Unearthing the Art and Science of Food blogger program.
The choice between organic and conventional foods has always been a hot topic for individuals striving to live a healthy lifestyle. One limiting factor for some is the cost of organic food, and Best Food Facts recently received a question on whether organic food is worth the extra cost. We let our experts weigh in. Many of us choose organic foods because they are nutritious and delicious, but whether they're healthier than conventionally-grown foods is a matter of debate. Certainly there's much to explore, so we sought out the professional opinions of several experts to get the whole story.
A recent blog post mentioned that a common wheat harvest protocol in the United States is to drench the wheat fields with Roundup® several days before the combine harvesters work through the fields as the practice allows for an earlier, easier and bigger harvest. Best Food Facts wanted to know if this practice is really happening, and if so, why? Does this mean wheat is toxic?
To answer this question, we reached out to Brett Carver, PhD, Wheat Breeding & Genetics, Regents Professor and Wheat Genetics Chair in Agriculture, Oklahoma State University; Angela Post, PhD, Weed Science Extension, Assistant Professor, Oklahoma State University; and Jeff Edwards, PhD, Small Grains Extension, Warth Distinguished Professor of Agronomy, Oklahoma State University.
Did you know that American farmers produced nearly 1.8 billion pounds of green beans and 9 million barrels of cranberries in 2013? The USDA gives us a look at Thanksgiving by the numbers.
Good things come in small packages, and this is certainly the case with blueberries! Carolyn O'Neil, MS, RD, and Best Food Facts nutrition advisor, had the opportunity to participate in an educational farm-to-table tour to learn more about these delicious berries.
Here is a look at corn from all angles.
Sweet corn, field corn, and popcorn - where do they fit into your diet? Best Food Facts received a question concerning which form of corn fits in which category, and why. To answer the question we have reached out to three experts.
After a morning of tasting Napa Valley wines and a lunch made more enjoyable with the pairing of wines, the afternoon of the second day of the Best Food Facts TASTE: Unearthing the Art and Science of Food Blogger Tour was dedicated to a deeper appreciation of the science of food and wine.
What a thrill to set out after breakfast for Napa Valley on day two of the Best Food Facts TASTE: Unearthing the Art and Science of Food Blogger Tour. Heralded as one of the best wine-growing regions of the world, Napa Valley is a patchwork of more than 400 premier wineries – some big, some small - each with their own farm philosophy and individual style.
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.
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!
Many people love milk, meat and eggs. But with the use of antibiotics in animals that produce those products, is it contributing to antibiotic resistance in humans? Registered Dietitian Carolyn O'Neil gets the facts from Michael Doyle, PhD, Center for Food Safety, University of Georgia.
No longer relegated to the veggie tray, vitamin C-rich cauliflower is showing up on pizzas and adding a healthy halo to pastas and sauces.