Politicians aren't the only ones taking aim at farm subsidies these days. Some public health groups and foodies say subsidies drive overproduction of corn and soybeans. And that, they say, enables the production of cheap fast food.
The U.S. Army Corps of Engineers announced Monday that it’s changing its short-term approach to managing water levels on the Missouri River, following devastating flooding this summer in Missouri, Iowa and North Dakota.
A free-range chicken isn’t a free-agent. It may only spend a portion of its day in the great outdoors. The rest of the time? Anywhere but a cage. Though, that information is not something you'll find spelled out for you on a package of chicken breast. On this week's Field Notes: really listening to what food labels say, or don't say.
Originally published on Mon October 31, 2011 1:02 pm
On the surface, it's easy to dismiss this menu as a mere Halloween stunt: duck hearts, cow tongues, lamb kidneys, pig ears and even testicles.
But chef Daniel O'Brien, who runs the Seasonal Pantry supper club in Washington, D.C., and hosted a "Scary Bits" dinner this weekend, is one of a growing number of innovative American chefs who are incorporating "variety meats," or offal, into everyday menus.
At the fourth in a series of public input sessions Thursday night in Jefferson City, farmers and representatives of lawmakers shared opinions and criticism on how the corps handled the historic flooding last May, June and July.