portfolio Archives - Page 19 of 25

Tyson Foods issues new guidelines for hog operations

Tyson Foods announced Thursday it will require its suppliers to ensure more humane treatment of hogs.The nation's second largest pork producer wantsvideo monitoring to increase oversight of the operations, a ban on the use of blunt force to kill sick piglets, and requires farmers to farmers to end the use of small stalls, known as

Tyson Foods issues new guidelines for hog operationsBridget Shirvell2014-01-13T15:23:59-05:00

Farm-to-Table: Meet Chef Marjorie Meek-Bradley

PHOTOGRAPHY BY: WILLIAM HEREFORD For many of us, our fondest childhood memories can be found in our family kitchen or around the dinner table. We look back on baking cookies with our mother or arguing with siblings over who had dishes duty. For Washington, D.C. chef Marjorie Meek-Bradley, a lively childhood in the

Farm-to-Table: Meet Chef Marjorie Meek-BradleyBridget Shirvell2013-12-15T12:29:50-05:00

GMO-free Cheerios coming to a supermarket near you

The next time you head to the supermarket cereal aisle you may find a Cheerios box labeled "Not Made With Genetically Modified Ingredients." Cheerios producer General Mills announced Thursday that Original Cheerios made without genetically modified ingredients, GMOs, will start appearing on shelves soon. Other Cheerios flavors, including Apple Cinnamon Cheerios and Multi Grain Cheerios, will still

GMO-free Cheerios coming to a supermarket near youBridget Shirvell2014-01-13T15:30:53-05:00

Chesapeake oysters making their way back on menus

If you live near the Chesapeake Bay and there are oysters are on your holiday party menu you may be in for a surprise. Your oysters may actually be local for the first time in a long while. For years, finding Chesapeake Bay Oysters has been a challenge. Over-harvesting, disease and pollution hurt oyster beds

Chesapeake oysters making their way back on menusBridget Shirvell2014-01-13T15:28:50-05:00

America’s favorite seafood often isn’t inspected

Americans love their shrimp. We ate close to four pounds of it per person in 2012, according to the National Fisheries Institute. And if you're heading to a holiday party this season, you may even find yourself reaching for shrimp cocktail. But that shrimp you're eating likely isn't local. As much as 85 percent of the shrimp we eat is

America’s favorite seafood often isn’t inspectedBridget Shirvell2014-01-13T16:20:50-05:00

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