A recent study that didn’t condemn red meat drew outrage from numerous self-proclaimed health authorities. But a prominent M.D. has now weighed in with the opposite opinion.
Finally — a bright idea for a mealtime recipe that sounds good, looks appetizing and actually delivers what all seasonal recipes promise: Taste, nutrition and ease of preparation.
Just when life seems to be a little too burdensome, when another day on the job feels too stressful, the tale of someone who truly dealt with adversity puts it all in perspective.
Two cattlemen’s organizations are debating what to call lab-grown “meat,” and within that debate is who should regulate the emerging product and possible competitor to beef.
Lab-grown meat startups that rely on animal cells to produce beef, poultry and seafood products have caught the eye of the U.S. Food and Drug Administration, which has begun the process of regulating the industry.
Forget about the (alleged) cancer-causing properties of red meats. As the summer season arrives, backyard barbecue aficionados now have to worry about how they cook the meat.
The production of cell cultured meat or alternative proteins will soon receive federal oversight from three agencies.
Betsy Jibben with AgDay has the story.
A Washington state representative is accused of being actively involved with extremist groups advocating armed resistance against the federal government.