While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
When fresh fruit comes along, you must pick it. May 20 is National Strawberry Picking Day!
Nothing says springtime like fresh fruit, and there’s nothing quite as satisfying as picking your own. This time of year fruit farms across the country open their gates to let the general public help themselves to their latest crops.
Picking your own fruit isn’t only a fun outing with family or friends; it’s also an opportunity to meet and support local farmers. You get a better sense of how the food you enjoy is cultivated, and smaller farms often use more sustainable growing practices.
Looks like Mc Donalds' McRib won't be the only pressed pork patty in town.
Burger King is about to offer up some competition. The fire-grilled burger-maker unveiled its summer BBQ menu on Wednesday, which includes the Rib Sandwich along with 12 other items.
The menu, also featuring a Memphis BBQ Pulled Pork Sandwich and a Carolina BBQ Tendercrisp Sandiwch, will debut on May 21.
While a Burger King publicist wouldn't confirm if this menu is intended to lure customers away from the McDonald's McRib, the Burger King rib sandwich does bear a BBQ-themed resemblance.
The agitated sandwich shop customer disliked the pickles. Now she's in one with the cops.
A Massachusetts woman who ordered a steak-and-cheese sub at a subway station was so angry about "too many pickles" on her sandwich that she punched an employee and shoved two jars of pickles at her, transit police said Monday.
A golden marketing and do-good opportunity for McDonald's may have lost its luster.
The fast food giant found itself at the center of big news this week in Cleveland, when Charles Ramsey freed three women and a girl who police say were held hostage for years. Ramsey became a viral video star, and in interview after interview, he told TV anchors that he had gone to McDonald's before rescuing the women and rushed to their aid carrying a "half-eaten Big Mac."
Chris Chinn is a family farmer in Missouri, and serves as a Face of Farming & Ranching for U.S. Farmers & Ranchers Alliance. She previous wrote about the effects of the drought on her farm. Read more about her on her blog and follow her on Twitter @chrischinn.
On our farm, it’s normal for us to have entire groups of pigs that never have had any antibiotics when they go to market. Yes, you read that correctly. I know this is not what you see on the internet about how farmers use antibiotics. It seems everywhere you look, you can read or hear a very different story. I’m here to tell you this is a myth.
I like to explain our antibiotic use like this: our hogs do not carry health insurance and all medications are expensive. We cannot afford to use antibiotics unless absolutely necessary to improve the quality of health for our animals. And we always use antibiotics under the guidance of our veterinarian. He decides what medication will be used when necessary and what dose will be used.
Editor's note: The Southern Foodways Alliance delves deep in the history, tradition, heroes and plain old deliciousness of Southern food. Today's contributor, Emily Wallace, writes about food, art, and design.
The pattern is familiar: a small, circular border hatched with short, shallow lines; an interior ringed with four-leaf clovers. I craned my neck to glimpse a blueprint of one of the world’s best-known designs - that of the Oreo cookie. A copy of the line drawing for its emboss, drafted in 1952, hangs above a closet door in the Chapel Hill home of William J. Turnier.
Turnier handed me a step stool. “His name is in the lower right corner,” he told me. And I climbed up for a look at the print in an attempt to answer one of modern life’s biggest questions—one that had recently appeared as a headline on The New York Times website - “Who Made That Oreo Emboss?” The query, posed by designer Hillary Greenbaum, caught my eye, and I clicked the link in hopes to learn more. What I found near the top of the comments section was Turnier. He appeared as “Bill, Chapel Hill, NC,” and claimed that his father, William A. Turnier, was the artist.
We all saw the footage: A Rutgers basketball coach was caught on tape during a team practice hitting, kicking and cursing at his student players. The result: several firings and condemnation from the basketball world and beyond.
Now imagine that rather than condemning the abusive coach, the NCAA instead tried to pass a law criminalizing videotaping team practices.
As absurd as that is, that’s just what big players in animal agriculture are trying to do.
Growing up on a farm, one of my biggest responsibilities was tending to the animals in our family’s care. At times livestock can be unpredictable in ways that are both amusing and frustrating, but much like a parent cares for their child, I cannot think of a moment that my top priority was not in the best interest of our animals and our land.
That is not saying that our livestock always respond in a positive manner to our practices. They are not capable of understanding how regular occurrences on the farm like vaccinations are for their benefit. I often wonder how others would respond if videos and pictures were shared out of context while I was caring for our animals.
Editor's note: The Southern Foodways Alliance delves deep in the history, tradition, heroes and plain old deliciousness of Southern food. Today's contributor, Emile Dayan, writes a weekly SFA blog series called "Sustainable South" about food and the environment, nutrition, food access, food justice, agricultural issues and food politics.
Since 2000, Joe Nelson Icet has been advancing on Houston’s Northeastern front. He calls himself a guerrilla gardener. As founder and director of the Last Organic Outpost, he takes abandoned lots littered with trash and turns them into fertile land. Planted off of Emile Street, Icet engages the community in urban farming, his biggest plot in the industrial ruins of the old Comet Rice Mill. In doing so, land in Houston’s Fifth Ward is revitalized through farming.
The mission is simple:
Ryan Goodman is a generational rancher from Arkansas with a degree in Animal Science from Oklahoma State University. He is currently pursuing a Master’s degree at the University of Tennessee, studying beef cattle management. Goodman is one of many farmers using social media to bridge the gap between farmers and urban customers. Follow his story daily at AgricultureProud.com or on Twitter and Facebook.
There are several critics of bills being passed into law at the state-level across the country. These so-called “ag gag” bills are making news in publications like the New York Times. Op-eds with headlines “Open the Slaughterhouses” bring about much support, as seen in a Times reader's response “Silencing Witnesses to Animal Abuse.“
What does the threat of undercover video mean to me as a cattle producer or as an employee of a concentrated animal feeding operation (often called a CAFO)?