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In recent decades, the number of food additives has skyrocketed from about 800 to more than 10,000. A legal loophole in food safety law means companies can add them to foods with no government review.
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The fast-growing organic sector has no succinct motto like "Got milk?" A trade group wants growers to help pay for one, but the idea is splitting farmers, processors and marketers into factions.
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Hypertension, which is tied to sodium intake, is more prevalent in the South. Researchers had a hunch that Southerners eat more salty, packaged foods, so they went gumshoeing.
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British colonialists brought lamb ham to America, where a sugar-cured, smoked variety became popular. Easier-to-cure pork ham eventually took its place, but now two Virginians are bringing it back.
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As much as a third of the produce grown on some farms is rejected because it doesn't meet beauty standards. But it's still tasty and healthy. One big firm is now telling growers: Give us your uglies.
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The results are in from a long-running study of three different ways to house egg-laying chickens. It found that more hens survive in cages, and cages are cheaper. But consumers prefer cage-free eggs.
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Concoctions that seem to break caloric records are a central part of the rodeo food experience. If you're going to indulge, a Texas dietitian offers tips to help keep you from popping a belt buckle.
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Cottage food laws are on the books in almost every state. These statutes allow people to make food products in their home kitchens and sell their goods…
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A survey found that 36 percent of U.S. public schools bought food from local farmers during two recent school years. But a slightly greater number of schools served no local food at all.
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Some winter lovers see snow as a local and seasonal specialty that goes well with cream and sugar. But is it more like an adventure in extreme eating? As with many wild foods, it's a bit of both.