A study shows that the chemical used to line the inside of soup cans may cause heart problems, via the Independent UK

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Butcher shops are popping up all around the country with staff who know their cuts and where their animals are from, via NYT.

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Last April, I wrote a post about leaving stock out on the stove top claiming that it would be safe to eat provided that you brought it to a simmer before eating. Indeed I’ve been doing this for a decade with no ill effects. On twitter and on the post itself, I received voluminous responses. One response, from a large-animal veterinarian, noted that it was entirely possible for heat-stable toxins, not bacteria, to persist, making the stock unsafe. I revised the post with the vet’s valid warnings with links to the CDC’s warnings on the particular bacteria. But the response was so strong, I suggested in an email to NYTimes food section editor Pete Wells, that this would be a great story.  I’ve left stock out on the stove top for up to three days Read On »

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A large percentage of honey in the USA is from China, learn the risks of this smuggled nectar, via Food Safety News.

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A study shows that there many restaurants and stores who mislabel fish.  Learn what fish are most commonly swapped, such as wild salmon, grouper, and red snapper, via Huffington Post.    

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