You would think making a burger would be simple, yet it is not. Food and flavor scientists like Howard Moskowitz are tasked with perfecting flavor combinations to make them, well, simply irresistible. This leaves us mere humans battling to replicate … Continue reading →

Random & strange promotion (and useless to me since my name is NOT burger)…but yeah, SmashBurger is giving away free burgers if your name includes the word. Something tells me those of German descent will be quite happy this day. … Continue reading →

Conover believes we have Upton Sinclair to thank for the federal meat inspection effort, adding that his book “The Jungle” frightened the nation so thoroughly in 1906 that Congress passed legislation mandating inspection the same year. Upton Sinclair’s novel describes … Continue reading →

Antibiotics are used in livestock to prevent disease, but large corporate farms feed antibiotics to pigs, chickens, and cows to stimulate growth and save on feed costs, so that healthy cattle and poultry are routinely injected with antibiotics whether they … Continue reading →

The pork and beef industries are renaming more than 350 cuts of meat in order to lure more consumers to outdoor grills this summer. According to the USDA, the supply of pork and beef hit a record high for the … Continue reading →

Stefanie Retz, an agricultural scientist from Kassel University, is conducting a study together with colleague Katrin Juliane Schiffer and the farmers at Bunde Wischen organic cattle farm in Schleswig, Germany. Spiegel Online’s Günther Stockinger points out that in this study, … Continue reading →

If you’ve ever traveled long term in France (or in any other country), you know that even if you have been eating the most refined delicacies, sometimes you just want a burger (or a tac0). Sadly, most burgers and tacos … Continue reading →

Food fraud has gone from bad to worse in the UK. First it was the discovery of horsemeat in big brand products sold by supermarkets like Tesco and Asda. Then brands such as Birds Eye were suspect, along with chains … Continue reading →

Top Chef All-Stars winner, Richard Blais has been working on his burger concept for a few years. Taking burger recipes from all across the US.    As an owner and chef of the modern hamburger join, FLIP Burger Boutique, he’s … Continue reading →

USDA Secretary Tom Vilsack has threatened to furlough all U.S. meat inspectors for two weeks because of automatic spending cuts scheduled for March 1. The federal agency has said it would give at least 30 days’ notice to employees. And … Continue reading →

A scandal about the use of horsemeat in products labeled beef has forced officials across Europe to send out an EU-wide alert regarding the safety of their food supply chain. About a month ago, routine tests by Irish authorities discovered … Continue reading →

Writing for The Telegraph, Peter Allen in Paris reports on French cows being fed up to two bottles of high quality wine every day as part of a project to produce the best beef in Europe. Allen claims the “Vinbovin” … Continue reading →

According to the Imperial Cancer Research Fund (ICRF), there are more than 200 types of cancer. A review of how lifestyle affects your risk of developing cancer was published in 2011, and included diet. It found that around 1 out … Continue reading →

Laughing Squid recently reported on an odd invention called the Exhaust Burger, a unique concept for mobile barbecuing designed by a team of Iranian industrial designers. The metal device attaches to an automotive tailpipe and uses its exhaust to heat … Continue reading →

Last year, Cornell Creative Machines Lab touted 3-D food printing technology the company claimed provided families with the incentive to eat healthier diets. Most of today’s 3-D food printing concepts use inks that are foods in fluid form, like molten … Continue reading →

Writing for ProPublica, Dave Philipps explores The US Bureau of Land Management’s (BLM) clandestine — albeit indirect — role in rounding up thousands of wild horses and sending many to their death by way of Tom Davis, a horse buyer … Continue reading →

A few months ago, recognizing fake Kobe beef on restaurant menus was easy because it was all fake, despite claims by many restaurants of serving real Japanese Kobe beef. That’s because under Japanese law, Kobe beef can only come from … Continue reading →

In response to public outrage, including an online petition demanding the USDA remove Pink Slime from the school lunch program, Pink Slime producer Beef Products, Inc. was forced to shut down three of its four plants after consumers engaged in … Continue reading →

A Milwaukee, Wisconsin company that makes packaged salads is recalling nearly seven tons of products because they contain onions that are the subject of a separate recall. Kenosha Beef International, Ltd., a Kenosha, Wis. is recalling approximately 37,600 pounds of … Continue reading →

In a novel, including the description of an odor when describing a place is a powerful writing tool, because unless the feature characteristic of a place is customarily associated by a particular odor, like a garbage dump, or a fish … Continue reading →

The USDA’s Food Safety and Inspection Service (FSIS) has announced Cargill Meat Solutions, a Wyalusing, PA., establishment, is recalling 29,339 pounds of fresh ground beef products that may be contaminated with Salmonella. The 85-percent-lean ground beef was produced at Cargill’s … Continue reading →

“It cut like a knife but glitters like the best girl,” wrote Gavin Rossdale, in a diary type notebook for the STK steakhouse located at the Cosmopolitan, a luxury resort and casino in Las Vegas. Rossdale, the lead singer of … Continue reading →

Lily Raff McCaulou was raised as an animal lover in Takoma Park, Maryland, and educated at left-leaning Wesleyan University. McCaulou was raised as a gun-fearing environmentalist adhering to the principle that harming animals is wrong. But then something happened. In … Continue reading →

On June 21st the United States Senate voted overwhelmingly against the Sanders Amendment to the Farm Bill that would have allowed states to pass legislation requiring GMO food and beverage products to labeled. Those in opposition killed the bill with … Continue reading →

Fifteen head of cattle dropped dead on an 80-acre ranch in Texas after eating genetically-modified grass. “When our trainer first heard the bellowing, he thought our pregnant heifer may be having a calf or something,” said Jerry Abel in Elgin, … Continue reading →

The public’s outrage regarding pink slime resulted in the USDA offering schools, for the first time, the choice of buying beef without the pink slime additive for the 2012 school year. Having been given a choice, all but three states … Continue reading →

After a public outcry over “pink slime” that led to closures and lost business for several meat companies, beef producers are now on the defensive in an attempt to justify the use of meat glue. Bloomberg notes more and more … Continue reading →

Last month, two of South Korea’s biggest retailers halted sales of US beef after the discovery of “mad cow” in the US. As a result, South Korean authorities said they will increase checks on beef imports from the US, where … Continue reading →

One of the latest brand names attempting to reel in the rapidly growing health-conscious consumer is Oscar Mayer. Tom Bick, Oscar Mayer’s marketing and advertising director, readily admits consumers are avoiding processed foods, and artificial preservatives. As a result, Kraft … Continue reading →

Writing for Forbes, journalist Larry Olmsted, who has written weekly columns for USA Today and Investors Business Daily, claims that if you think you’ve tasted the famous Japanese Kobe beef, you’re sadly mistaken, because you cannot get it in the … Continue reading →

According to a growing number of scientific studies [pdf], artificial food dyes contain human carcinogens, and are linked to adverse behavior in children. And yet every year, manufacturers release 15 million pounds or more of synthetic dyes into U.S. foods. … Continue reading →

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The social media uproar and an online petition that drew hundreds of thousands of supporters has forced Beef Products Inc., the maker of “Pink Slime”, to suspended operations at all but one plant. Beef Products will suspend operations at plants … Continue reading →

Last week a federal judge ordered the FDA to withdraw approval for the use of common antibiotics in animal feed because of fears that overuse is endangering human health by creating antibiotic-resistant “superbugs”. U.S. Magistrate Judge Theodore Katz ruled that … Continue reading →

Loving food is a complicated thing.  The amount of research that has to be done in order to eat sustainably, humanely and in a healthy (yet affordable) manner is overwhelming. This is why I love organizations such as Chaffin Family … Continue reading →

According to a new study, pesticide and antibiotic-free meat is NOT always free of dangerous drug-resistant microbe strains such as Methicillin-resistant Staphylococcus aureus (MRSA). The antibiotic-resistant staph infection known as MRSA kills more Americans than AIDS, and is widespread in … Continue reading →

The 2010 Retail Meat Report from the National Antimicrobial Resistance Monitoring System has been released; the report monitors antibiotic resistance in animals, retail meat and people. The test results are based on 5,280 meat samples collected in 2010 in California, … Continue reading →

Mark Post, professor of physiology at Maastricht University in the Netherlands, has been growing small strips of muscle tissue from a pig’s stem cells to make test-tube meat. Speaking at the American Academy for the Advancement of Science (AAAS) annual … Continue reading →

Now that Food Revolution’s Jamie Oliver has succeeded in humiliating McDonald’s into terminating the use of that disgusting pink slime as the cornerstone for their pseudo hamburgers, McDonald’s released a statement claiming that at the beginning of last year they … Continue reading →

According to the Department of Agriculture, beef prices skyrocketed more than 10 percent last year, and are expected to soar even more. John Nalivka, owner of consulting firm Sterling Marketing, estimates prices could rise as much as another 10% — … Continue reading →