Food

Food doesn't come from a grocery store. All of our latest stories to help you learn more about where your food comes from.

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Food giant General Mills is recalling millions of pounds of flour milled in Kansas City, Missouri, on suspicions that the product is contaminated by a dangerous strain of E. coli bacteria.

Thirty-eight people in 20 states have been infected in the outbreak, according to the U.S. Centers for Disease Control and Prevention. Ten have been hospitalized.

Expansion in the country’s beef cattle herd is bringing cheaper meat prices to the grocery store just in time for the summer grilling season, but those reduced prices might get some scrutiny on Capitol Hill.

You’re about to start paying less for eggs at the grocery store because egg farms are recovering from last year’s bird flu outbreak a bit faster than expected.

There’s a heated debate happening right now about GMOs and labels.

Big food companies like General Mills, Mars and Kellogg’s say they plan to put labels on their products that tell consumers whether or not the food contains ingredients derived from genetically engineered plants.

So what’s the big deal? What are GMO labels, and what do they tell you?

The food on your kitchen table has a fascinating story.

The U.S. Senate rejected a bill Wednesday that would have outlawed states from mandating labels on foods with genetically-modified ingredients, leaving the issue in limbo as a state labeling law looms.

The measure by Sen. Pat Roberts, a Kansas Republican, failed to get the 60 votes needed to move ahead, leaving the path open for Vermont’s mandatory labeling law to go into effect July 1. That was quickly applauded by Democratic presidential candidate Bernie Sanders of Vermont.

The middle of winter is when the stream of locally grown fruits and vegetables in the Midwest begins to freeze up.

Nicole Saville knows first-hand. Saville is the produce manager at Open Harvest, a grocery coop in Lincoln, Neb. The store promotes food grown by local farmers, but this time of year there just isn’t much available.

“We can get kale and some culinary herbs this time of year,” Saville said. “Otherwise the only other local option is a soil mix in our garden center.”

America's dairy farms are doing more with less. There are fewer dairy cows today than just a few decades ago, but today’s cows are churning out more milk than ever.

Part of the increase is due to genetics. Dairy cows have been bred to be larger, hungrier, and more productive. But that focus on genetics to produce more milk has some prominent livestock advocates ringing alarm bells.

The Top 1 Percent

When it comes to milk production, no other cow tops Gigi.

Food safety regulators are hoping new rules will reduce the number of Americans sickened by salmonella bacteria found on the chicken they eat. Currently, salmonella is estimated to cause about 1 million illnesses a year.

Tucked away in a University of Missouri research building, a family of pigs is kept upright and mostly happy by a handful of researchers. Two new litters recently joined the assembly of pudgy, snorting, pink piglets.

While they look like an ordinary collection of pigs one might find in hog barns all over the country, these animals are special. They’re genetically engineered and they are part of a new crop of GE animals with technology that could be coming soon to the food on your dinner plate.

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