2 days’ food stretched more than 2 weeks in mine
COPIAPO, Chile (AP) — Their self-imposed rations were meager: Two spoonfuls of tuna, a sip of milk, a bite of cracker and a morsel of peach every other day.
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Salmon baby food? Babies need omega-3s and a taste for fish, scientist says
( University of Illinois College of Agricultural, Consumer and Environmental Sciences ) Has your toddler eaten fish today? A University of Illinois food science professor has two important reasons for including seafood in your young child’s diet, reasons that have motivated her work in helping to develop a tasty, nutritious salmon baby food for toddlers.
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Miners rationed 2 days’ food supply
COPIAPO, Chile — Each of the 33 miners trapped a half-mile underground lived on two spoonfuls of tuna, a sip of milk, a bite of crackers and a morsel of peaches — every other day.
Read more on Pittsburgh Post-Gazette
2 days of food stretched more than 2 weeks in mine
Their self-imposed rations were meager: Two spoonfuls of tuna, a sip of milk, a bite of cracker and a morsel of peach every other day.
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Determined to stay alive, trapped Chilean miners made 2 days of food last more than 2 weeks
COPIAPO, Chile – Each of the 33 miners trapped a half-mile underground lived on two spoonfuls of tuna, a sip of milk, a bite of crackers and a morsel of peaches. Every other day.
Read more on Brandon Sun
Dubai camel dairy hopes to milk health food market
The camels know the drill by heart.
Read more on News West 9 Midland
The Food Drying Lady speaks
ELKADER – It may be difficult for many to imagine anyone cultivating 175 rhubarb plants, 250 eggplants, 60 dozen ears of corn, thousands of tomatoes and even making 10 gallons of refrigerator pickles in one growing season.
Read more on Newspapers of Fayette County
Recalls of pet food, supplements over salmonella concerns
Three pet-product manufacturers — Feline’s Pride, Merrick Pet Care and United Pet Group — have recently issued or expanded voluntary recalls of some of their products over concerns about possible salmonella contamination.
Read more on KTLA-TV Los Angeles
There is a revolution happening in the farm fields and on the dinner tables of America — a revolution that is transforming the very nature of the food we eat. THE FUTURE OF FOOD offers an in-depth investigation into the disturbing truth behind the unlabeled, patented, genetically engineered foods that have quietly filled US grocery store shelves for the past decade. From the prairies of Saskatchewan, Canada to the fields of Oaxaca, Mexico, this film gives a voice to farmers whose lives and livelihoods have been negatively impacted by this new technology. The health implications, government policies and push towards globalization are all part of the reason why many people are alarmed by the introduction of genetically altered crops into our food supply. Shot on location in the US, Canada and Mexico, THE FUTURE OF FOOD examines the complex web of market and political forces that are changing what we eat as huge multinational corporations seek to control the world’s food system. The film also explores alternatives to large-scale industrial agriculture, placing organic and sustainable agriculture as real solutions to the farm crisis today. www.thefutureoffood.com PLEASE RATE this video & SUBSCRIBE THANKS 
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I recently saw a video: www.youtube.com where it was demostrated that some iron-enriched foods actually contain enough elemental iron to be magnetic. I wanted to see more of this, so I did the experiment myself, and sure enough – even the cereal I had for breakfast was magnetic! In this video, you’ll see floating magnetic Bran Flakes, a free-standing magnetic Bran Flake demonstration, and finally, the actual magnetic iron material extracted from the cereal and shown under high magnification. This sort of iron looks similar to the kind of black iron you would collect by passing a strong magnet through ordinary soil. After a bit of reseach, it turns out that this “reduced iron” will dissolve in your stomach’s hydrochloric acid, at least to some degree. It can be then absorbed into your bloodstream for bodily processes, although not as efficiently as iron compounds such as ferrous fumarate, iron sulfate, “chelated” iron/amino acid compounds, or colloidal iron found naturally in plants/non-processed foods. So why THIS type of iron in cereal? Well apparently, ionic types of iron such iron sulfate (usually seen in vitamin pills, etc.) can actually speed-up spoilage of food, where metallic (elemental) iron doesn’t. More interesting stuff: A quote from an iron ore mine (manufactuerer) press release in Peru: “Direct Reduced Iron (DRI) is a high-quality iron product created through the removal of oxygen (reduction) from iron oxide material, in solid state (without melting …