Thursday, February 25, 2010

The food detectives.

Princeton University Press blogs about its book Swindled: The Dark History of Food Fraud, from Poisoned Candy to Counterfeit Coffee by Bee Wilson, also noting the establishment of the Anti-Counterfeiting and Product Protection Program at Michigan State University.

And take a look at the Ten Worst and Best Foods from the Center for Science in the Public Interest (no Progresso soups for you!).

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