Modern food safety and sustainability efforts for an ancient practice.
Jesse Staniforth is a Montreal-based freelance journalist, writer, and editor covering a variety of different beats. He reports regularly on Indigenous issues for The Nation magazine, serving the Cree Nation of Eeyou Istchee, as well on Information Security issues for SC Magazine. His stories have appeared in a wide variety of other publications, from the Toronto Star and Metro News through AskMen.com and University Affairs. After editing several thousands of pages' worth of food preparation training materials for a hospitality industry group, he grew fascinated with the subject of food safety. Reach him at [email protected].
Articles by Jesse Staniforth
Wildfires and their smoke can impact agricultural production for years—and even decades—after a major burn.
While the market for these products is on the rise, there are still challenges to overcome in the brewing process.
Foods enriched by ingredients with health claims continue to be popular among consumers, but how are they defined and regulated?
While this bill could end cannabis prohibition at the federal level, some are skeptical it will pass.
New research concludes that nitrogen dioxide is consistently harming global crop yields.
Infusing foods with cannabis is primarily a process of infusing foods with cannabinoid additives, which, for food purposes, are broadly broken down into five different categories of products.
The process of labeling edibles in the United States is complicated because of cannabis’s federal status as an illegal product.
The flavor of cannabis can be a challenge for edibles producers looking to add cannabinoids to their products.
While high THC ptoency can be connected with adverse effects, we have no hard numbers to indicate which doses connect with which harms.