Cookson Beecher

Tapping into the past, Western Washington dairy farmers Anna and Chris Groeneveld, owners of Sky Valley Fresh (https://www.skyvalleyfresh.com), are happy

Thumbs up or thumbs down, many U.S. consumers are confident about the safety of their food. The surprise here is that many of them aren’t, at least

The latest news coming out about raw milk is cool — as in temperature cool. This is thanks to a technology that eliminates pathogens that can be in

A slow moving pandemic. That’s how how some human and animal health experts are referring to the growing threat of “superbugs” — a popularized term for

It was history. On March 11, 2011, the Great East Japan Earthquake, magnitude 9.0, struck 80 miles off the Northeast Coast of Japan, generating a series

Say the word “irradiation,” and a lot of people will shudder. Now ask them about irradiated food, and they’ll quickly say something like “definitely not.”

An incurable infectious brain disease that’s deadly to deer, elk and moose continues to stalk the land. By 2015, it had expanded to 23 states and two

In a shift away from GMOS, aka genetically modified organisms, important research is continuing in gene editing, sometimes referred to as “the next big

Calling it a  “a landmark achievement . . . to improve food safety,” an FDA webpage is hailing the agency’s approval of a antimicrobial

It’s a slippery fish — that final food safety rule for water used on crops before they’re harvested.  The goal of the rule is threefold: to prevent