Clik here to view.
Monitoring your information diet
We have an information banquet at our finger tips. It’s a feast for the eyes and the ears; a smorgasbord of colour, content and a constant (sometimes annoying) presence in our lives. Information has...
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The full farm and food immersion experience at #CanolaConnect!
Canola Connect Camp “swag” I was excited to participate last week in the third annual Canola Connect Camp, hosted by the Manitoba Canola Growers Association. It was a full farm and food immersion...
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The consumer and GMOs: adrift in a sea of misinformation
Last month, I had the opportunity to present to a group of registered dieticians and nutritionists at the Alberta Milk sponsored event, the Nutrition File Seminar. It was a great opportunity to...
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The dose makes the poison.
This table has received a ton of attention over the years. I appreciate your interest and your requests for pdfs of it. It is, however, tired and outdated and it always lacked the greater story and...
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FarmTech poll summary: the ag and food conversation
I had the opportunity to speak to a large and engaging group of farmers and industry people at this year’s FarmTech in Edmonton. It was my first FarmTech and it was a great experience! The title of the...
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Narratives in Action: reliable, compelling information about agriculture,...
TED/TEDx TALKS: UC Davis Professor, Dr. Pam Ronald, shares her thoughts on this Ted Talk: “Tomorrow’s Table: Organic Farming, Genetics, and the Future of Food” Will agriculture be allowed to feed 9...
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There’s no room in science for provocateurs
How many times do we have to deal with the folly and fall-out of sub-standard science? In her letter titled “Future of Meat” dated October 24, 2013, J. MacPherson references the same ol’, same ol’...
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From ‘I smell a rat’ to ‘when pigs fly’, bad science makes its rounds
From ‘I smell a rat‘ to ‘when pigs fly’, bad science has been making the rounds of late. The multi-authored article “A long-term toxicology study on pigs fed a combined genetically modified (GM) soy...
View ArticleClik here to view.
Labels and other ‘Krafty’ Stuff #mythbusting101
I am a huge fan Kraft Mac n’ Cheese (AKA ‘KD’). When I was young, broke and living on my own, it was a food ‘staple’. As a household, now, we probably consume only about 6 boxes per year. Times...
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Cooking up pancakes and talking corn on “In the Kitch” ;o)
Recently, I had the opportunity to fly to Toronto and film a short segment on the cooking show “In the Kitch” with Chef Roger Mooking. Roger is a self professed “third generation food freak”, an...
View Article“10 ‘reasoned’ responses” to “10 reasons we don’t need #GMOs”
You may have run across this article “10 Reasons We Don’t Need GM Foods” on the FoodConsumer website. It’s been making its rounds on social media (Facebook and Twitter). I would like to address some...
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The full farm and food immersion experience at #CanolaConnect!
Canola Connect Camp “swag” I was excited to participate last week in the third annual Canola Connect Camp, hosted by the Manitoba Canola Growers Association. It was a full farm and food immersion...
View ArticleClik here to view.
The consumer and GMOs: adrift in a sea of misinformation
Last month, I had the opportunity to present to a group of registered dieticians and nutritionists at the Alberta Milk sponsored event, the Nutrition File Seminar. It was a great opportunity to...
View ArticleClik here to view.
The dose makes the poison.
Paracelsus was a 16th century Swiss German physician, alchemist, astrologer who found the discipline of toxicology. He came up with this basic principle of toxicology: The dose makes the poison. “All...
View ArticleClik here to view.
FarmTech poll summary: the ag and food conversation
I had the opportunity to speak to a large and engaging group of farmers and industry people at this year’s FarmTech in Edmonton. It was my first FarmTech and it was a great experience! The title of the...
View ArticleClik here to view.
Facts in Action: Need reliable, compelling information about GMOs?
TED TALKS: Can a GMO be natural?: Jimmy Botella, is the Professor of Plant Biotechnology, School of Agriculture and Food Sciences at the University of Queensland. He founded the Plant Genetic...
View ArticleClik here to view.
There’s no room in science for provocateurs
How many times do we have to deal with the folly and fall-out of sub-standard science? In her letter titled “Future of Meat” dated October 24, 2013, J. MacPherson references the same ol’, same ol’...
View ArticleClik here to view.
From ‘I smell a rat’ to ‘when pigs fly’, bad science makes its rounds
From ‘I smell a rat‘ to ‘when pigs fly’, bad science has been making the rounds of late. The multi-authored article “A long-term toxicology study on pigs fed a combined genetically modified (GM) soy...
View ArticleClik here to view.
Labels and other ‘Krafty’ Stuff #mythbusting101
I am a huge fan Kraft Mac n’ Cheese (AKA ‘KD’). When I was young, broke and living on my own, it was a food ‘staple’. As a household, now, we probably consume only about 6 boxes per year. Times...
View ArticleClik here to view.
Cooking up pancakes and talking corn on “In the Kitch” ;o)
Recently, I had the opportunity to fly to Toronto and film a short segment on the cooking show “In the Kitch” with Chef Roger Mooking. Roger is a self professed “third generation food freak”, an...
View Article
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