The Food Chain - What's Eating What Radio

Guests: Kyle Olson, of Education Action Group, and Chef Jamie Smith, of Food Smith

Topics include why the U.S. Congress enacted Country of Origin Labeling; why the World Trade Association authorized sanctions against the U.S. for COOL; and which organization should countrol what U.S. citizens may know about their food. Guest: Micha

You buy the chicken labeled “100% Natural” because you want the best for your family. But up to 15% of that 100% Natural chicken’s weight may be salt water or seaweed! This leads us to ask, “Is there truth in labeling?” T

Its in the hamburger patty. Its in the hamburger bun. Its in the milkshake. In fact, soy is in many, if not most, of the processed foods we eat. The ubiquity of this bean leads us to ask…

The FDA is reclassifying herbs, vitamins, and dietary supplements as “synthetic food preservatives,” which means many of them may be pulled off the market and the rest subjected to extreme regulation. This leads us to ask…

The fight is on for California’s water, with the salmon fishery extinct, 600,000 acres of prime farmland abandoned, tens of thousands out of work, and food banks distributing food from China. And so we ask…

The Cornucopia Institute claims that Aurora Organic Dairy sells milk that is not really organic. Aurora, which produces private label organic milk for Wal-Mart, Target, Costco and Safeway, claims that its milk is indeed organic, and that it has the paper

12 million Americans are allergic to food, and 6 million of them are children who cannot yet fend for themselves. Allergic reactions to food range from dermatitis to death. This leads us to ask…

In 2006, government launched an campaign to eliminate raw milk. In 2010, raw almonds have been banned from the shelves of grocery stores. Today we ask…

We have become a nation of avid readers and nervous eaters. Many write books that tell us how to eat. We read these books because we want to know what is healthy, safe, sustainable and just. This leads us to ask, “Can we eat our way into becoming