Are kids too young to understand veganism?
April 24th, 2012
08:00 PM ET
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Parents have many talks with their kids as they grow up. There's the "birds and the bees" talk and the "sharing is caring" talk, or even the "don't be a bully" talk. Now, author Ruby Roth wants parents to have the "If it's too scary to talk about while we're eating, it's too scary to eat" discussion with their children.

Roth is talking about veganism. Like vegetarians, vegans don't eat meat, but they take that philosophy a few steps further. Vegans won't consume or use any products that contain any part of an animal. For example, they don't eat eggs or dairy and won't wear leather.

Her new children's book, "Vegan is Love," is causing quite a stir, with some critics saying she's scaring children into a lifestyle choice that young kids aren't equipped to make.
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Filed under: Animal Rights • Food Politics • Vegan • Vegetarian


April 24th, 2012
04:30 PM ET
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The nation's fourth case of bovine spongiform encephalopathy (BSE), sometimes referred to as "mad cow disease," has been confirmed in a dairy cow in central California, the U.S. Department of Agriculture said Tuesday.

The carcass was at a Baker Commodities Inc. rendering facility in Hanford, California, according to Executive Vice President Dennis Luckey.

The company renders animal byproducts and had randomly selected the animal for testing last Wednesday, he said.

"We are in the business of removing dead animals from dairies in the Central Valley," he told CNN in a telephone interview. "As part of that program, we participate in the BSE surveillance program."

Public health officials said the risk to public was extremely low.

The sample was sent to UC Davis for initial testing, which came back inconclusive. It was then sent to the USDA's laboratory in Ames, Iowa, where it tested positive, the agency said.
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Filed under: Food Safety • Health News • Mad Cow • Tainted Food


April 24th, 2012
11:30 AM ET
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Scorpacciata is a term that means consuming large amounts of a particular local ingredient while it's in season. It's a good way to eat.

In theory, it's spring today. Not that you'd be able to tell it from the weather, which seems unable to decide between parboiling and deep-freezing various chunks of the country, but I'm clinging on to a few telltale signs at the farmers market and in produce aisles.

While summer's sumptuous heirloom tomatoes and versatile, velvety okra are undeniably wonderful, spring's unique bounty feeds my senses and my soul. After a season of hearty, dense, nourishing and occasionally dull root vegetables, the earth is coming to life again in a riot of color and flavor. Might as well celebrate over dinner.
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Aaaaggghhh! Brain freeze! Researchers seek an explanation
April 24th, 2012
09:30 AM ET
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It’s possibly the cruelest joke a brain can play: One minute you’re devouring a delicious ice cream sundae in delight, the next you’re holding a palm to your forehead in excruciating pain.

For the next 10 seconds, what you laughingly refer to as “brain freeze” (when other people get it) is no laughing matter.

Researchers induced such pain in 27 healthy volunteers in a new study presented at the Experimental Biology 2012 conference in San Diego this week.

Lead author Jorge Serrador and his team were trying to identify exactly what causes brain freeze. They hoped that by pinpointing the cause they would influence future research on migraines or post-traumatic headaches.

Read - Searching for the cause of 'brain freeze'

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Filed under: Food Science • Health News • News


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