NYU’s Institute of Public Knowledge is hosting the launch of Practicing Food Studies, edited by Amy Bentley, Fabio Parasecoli, and Krishnendu Ray. I wrote the Foreword. We will all provide brief perspectives on our quarter century of teaching food studies. For information and registration, click here. For 30% off on the book, click here.
USDA to define “natural”
I can hardly believe it but the USDA is about to define what “natural” means for meat and poultry products (on the link, look for Docket No. FSIS-2006-0040A).
At the moment, the USDA has two definitions of “natural.” Its Food Safety and Inspection Service says meat and poultry can be labeled “natural” if they are only minimally processed and don’t have any artificial flavorings, colorings, preservatives, or other additives. But the USDA’s Agricultural Marketing Service has its own ideas. It says “naturally raised” means the meat must come from animals raised with no hormone growth promoters, no antibiotics, and no animal by-products. Hmm. How about all of the above?
Let’s hear applause for the new USDA administration for taking this on. OK FDA: now it’s your turn!