MyPlate doesn’t distinguish between fresh, whole foods and processed, preservative-happy foodlike substances. How can real foodies reconcile their emphasis on natural ingredients with the USDA’s recommendations?
Recent Posts
Examining Perdue’s ‘better chicken’ claim
Recently, Perdue launched a new marketing campaign: “We believe in a better chicken.” The slogan implies that Perdue gives its birds a better quality of life than competitors.
Want to reduce your carbon footprint? Eat less meat
If you’re trying to reduce your carbon footprint, the takeaway is clear — eating less meat is more effective than eating local. I suggest you try both.
Memorial Day marks the open of grilling season
My local chain grocery store has placed Memorial Day reminders prominent locations, everything from charcoal and lighter fluid to buns, ketchup, and mustard. You still have to trot over to the coolers to pick up hamburger, hot dogs, and bratwurst.
Ingredients in LIPTON’s bottled tea products
LIPTON offers a basic line of tea packaged in plastic bottles, and an upscale line called PureLeaf which is packaged in glass. Aside from the container’s material, there’s also a difference in ingredients.
You’re probably eating wood pulp
Don’t freak out. Wood pulp is fibrous, plant-based, and completely natural.
Battle over corn sugar advertising moves to court
Sugar producers have filed a lawsuit against advertising produced by the corn sugar lobby, claiming the ads are deceptive.
Polysorbate 80: Are you eating this mysterious ingredient?
Though it can be sourced naturally, production of Polysorbate 80 is a complex chemical process. It’s made in an industrial laboratory, not a kitchen.
About ERF
This is a different kind of food blog. Think of us as community of food epistemologists. We talk about what we eat and relate it toward an ever-evolving theory of eating.
Did NASA make this?
Everything you need to know about organic food
Friends
