Any farmer can tell you this year’s weather has been a challenge, yet in spite of it, the number of acres of organic pasture, rangeland, and crop areas continued to grow by 7 percent, hitting a record 8.3 million. These acres were harvested by 18,155 certified organic farms—up 3 percent from 2018. That’s according to… [Read More]
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@example.com.
Articles by Jesse Staniforth
National Bio and Agro-Defense Facility to conduct research of diseases that threaten both U.S. agriculture and public health.
A new issue-brief by The Pew Charitable Trusts says best way to reduce contamination in meat and poultry products is to take a farm-level preventive approach.
Clear guidance needed to instruct growers’ business decisions surrounding agricultural water assessments and water testing.
Exploring how to reduce the risk of foodborne pathogens in irrigation water through sampling and treatment options.
Emerging from the shadow of cannabis prohibition, CBD is presenting a legal challenge for those in food industry hoping to add it to their products.
New licensing, preventive control, and traceability requirements apply to food businesses that import or prepare food for export or to be sent across regions.
Although Canada legalized marijuana, the country needs to investigate concerns unique to cannabis edibles before making these products legal as well.
Available worldwide, IBM Food Trust is intended to foster a more transparent and efficient global food system.
Researchers identify previously unknown compounds causing the unpleasant bitter taste of pre-sliced onions.