Certain kinds of pathogens get written about here at Make Food Safe a lot. They’re the repeat offenders of the…
I got on the bandwagon, recently. Yes, the Instant Pot bandwagon. I heard all of the hype, following the Pinterest…
It’s March right now. We’ve just survived out of a polar vortex that brought brutal sub-zero temperatures to much of…
Another day, another good bit of writing from Deborah Blum, dedicated chronicler of preservatives and poisons. We’ve written about the…
Do you remember pink slime? The United States Department of Agriculture remembers. They’ve been pouring over literature on the stuff…
Laisser les bons temps rouler! Let the good times roll! March 5th is quickly approaching, and we know that means: Mardi Gras…
Could your fad diet make you more susceptible to foodborne infection? Research studies say yes. A University College Cork study…
Global warming is not a myth, but rather a harsh reality. It's repercussions on mankind are obvious and one of…
Last weekend, several people in the town of Swisher, Iowa became sickened after eating wild game at the Swisher Men’s…
We’ve seen all kinds of crazy over here at Make Food Safe, but this one is new: Pete Hegseth, a…