On summer evenings, the go-to at our home is to fire up the grill. In fact, we are one of THOSE families that grills during all four seasons. While cooking outside may feel more laid back, we cannot relax our focus on food safety precautions. Great care is taken to keep our food supply safe and the final, critical step involves following proper guidelines while preparing food at home.
Ever since returning from a mission trip to Honduras in February, my morning routine isn’t quite the same. Simple moments like turning on the bathroom faucet to brush my teeth and heading to the fridge to whip up some breakfast are now daily, poignant reminders of how fortunate my family – and how fortunate most of us are – to enjoy the luxuries of clean water and healthy, safe, accessible food.
The USDA’s glossary of meat and poultry labeling terms has 20 items from “basted or self-basted” to “young turkey” and includes “natural,” “no hormones” and “organic.” What do they all mean? Here’s some background and perspective on labels in general and one – no antibiotics added – in particular. Other resources are available as well that will help you the next time you’re at the supermarket shopping for meat.