Friday, September 21, 2012

Cork vs. Screw Top, Burger King Prank, Playboy Wine Club And More

Friday, September 21, 2012
The debate as to whether traditional corks or screw craps produces a better bottle of wine -- a controversial one that has divided the wine community -- is
'Playboy' Launches Wine Club
McDonald's Launches Deluge Of American-Themed Menu Items Abroad
Ground Beef In Massive Canadian E. Coli Recall Entered The U.S., Says USDA
Exhaust Burger Cooks Patties With Heat From Car's Tailpipe
WATCH: Man Dressed As Burger King Mascot Pranks McDonald's
BLOG POSTS
Andrew Stout: Challenging the 'Conventional' Wisdom: One Farmer's Take On The Stanford Organic Food Study
The word "conventional" may sound relatively harmless when used to describe the food we eat, but the reality is our nation's "conventional" factory farms use far more pesticides, herbicides and fungicides than most consumers realize when shopping for produce or preparing a family meal.
Anneli Rufus: Beet Generation
Beets are the triple homicides of the vegetable kingdom: Everyone avoids them because of the messy red stains. But beets are my almost-favorite vegetable, trailing only Brussels sprouts (the Elephant Men of the vegetable kingdom) and a spinachy green known as pigweed.
Gary Paul Nabhan: Financing Food and Creating Jobs from the Bottom Uo
Although there is no way to predict the long-term benefits of the Border Food Summit, one thing is for sure: many in attendance are "hungry for change" in our food system, and in our economic system at large.
Mark Tercek: Punt Now, Pay Later: Why Congress Should Pass the Farm Bill Now
As rising temperatures and soaring demands for food and energy put more pressure on our planet's resources, we can invest wisely in food and environmental security by helping America's farmers, ranchers and foresters act as good stewards of our lands and waters.
Linda Novick O'Keefe: It's 2012: Decide for Yourself What to Put in Your Body
If we and our children are eating hot dogs every day, what are we learning and teaching? We certainly aren't teaching our taste buds very much and we likely are not hitting half of the nutrition notes we need every day.

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