Foodborne Illness Acquired in the United States—Major Pathogens
Elaine Scallan, corresponding author 1 Robert M. Hoekstra, Frederick J. Angulo, Robert V. Tauxe, Marc-Alain Widdowson, Sharon L. Roy, Jeffery L. Jones, and Patricia M. Griffin
Firm
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The European Union summary report on trends and sources of zoonoses, zoonotic agents and food-borne outbreaks in 2016
European Food Safety Authority, European Centre for Disease Prevention and Control
Published: 12 December 2017
Approved: 13 November 2017
Food-related illness and death in the United States
P S Mead 1, L Slutsker, V Dietz, L F McCaig, J S Bresee, C Shapiro, P M Griffin, R V Tauxe
Affiliations Expand
PMID: 10511517 PMCID: PMC2627714 DOI: 10.3201/eid0505.990502
Abstract
The History of the Farm to Table Movement
Lightspeed 2022-01-04
There’s no cut and dry definition of farm to table, but it boils down to this: the farm to table movement broadly refers to food made from locally-sourced ingredients, often natural or organic. Even though there isn’t an exact definition that restaurants have to adhere to in order to call themselves a farm-to-table establishment, those that self-proclaim the label can be found almost everywhere, from small midwestern locales to urban centers.
Paleolithic nutrition revisited: a twelve-year retrospective on its nature and implications
S B Eaton 1, S B Eaton 3rd, M J Konner
Affiliations Expand
PMID: 9104571 DOI: 10.1038/sj.ejcn.1600389
Relative contributions of dietary sodium sources
R D Mattes 1, D Donnelly
Affiliations Expand
PMID: 1910064 DOI: 10.1080/07315724.1991.10718167
Nutrient Content of the U.S. Food Supply, 1909–2004
Hiza HAB, Bente L
A Summary Report. Home Economics Research Report No. 57
Center for Nutrition Policy and Promotion, U.S. Department of Agriculture
Alexandria, VA, 2007.
Implications of Pilo-Pleistocene hominin diets for modern humans In: Evolution of the Human Diet: The Known, the Unknown, and the Unknowable
Loren Cordain
Pages 363–383
Published: October 2006
Fattoria Poggio Alloro: Storie e ricette di una famiglia in Toscana
San Gimignano, Tuscany, Italy
Fioroni, Sarah
In A Family Farm in Tuscany, Sarah Fioroni, chef, cooking instructor, sommelier, and manager of her family’s organic farm near historic San Gimignano, shares stories of family tradi ons and daily life at Fattoria Poggio Alloro. Afer moving to the farm in 1955 to work as sharecroppers, the Fioronis later purchased the farm through their hard work and dedica on to the land. They transformed the property into a model of integrated, sustainable agriculture that has been visited by government officials from all over the world and featured in numerous publications, including Organic Gardening magazine.
Evolutionary aspects of diet: old genes, new fuels. Nutritional changes since agriculture
S B Eaton 1, L Cordain
Affiliations Expand
PMID: 9287501 DOI: 10.1159/000059599
