How confident are you about the safety of our U.S. food supply? If your answer is “less than before,” you’re not alone. According to the 2025 International Food Information Council (IFIC) Food and Health Survey,1 consumer confidence has dipped to an all-time low —...
A tick bite that makes you allergic to red meat might sound like a fallacy, but it’s a growing fact across the southern and midwestern parts of the United States (with a bull’s eye on Kentucky). In fact, it’s a reality experienced by some of our friends’...
Science is a funny “thing.” For one who thought science was relatively straight forward — more “black and white” than “grey” — in those early days of college chemistry, I’ve learned over the years that it’s quite the opposite, especially when food and nutrition issues...
When was the last time you stopped to savor a bite of food or a sip of a beverage? Food can bring back memories of places we’ve visited or conjure images of traditional culinary or wine making practices. But do our memories make those artisan foods taste “special” or...
I’m a habitual NYT Connections (and Wordle) player, so solving the connection between words is one of my early morning routines. But when it comes to solving the connection between chickens, cows and egg prices, it’s more complicated than just matching the green or...
In today’s environment, the term “healthy” is used in a variety of ways. We talk about how unhealthy we are as a society or that certain foods are healthy. We even use the term to describe a person’s appearance — “she looks healthy” — or for portion size — “that’s a...
