Antibiotics are ubiquitous in factory farming. Thanks to incredibly confined cages and horrific living conditions, animals in factory farms are more prone to infection. On top of that, factory farming facilities often pump animals full of antibiotics because this practice makes them grow larger. Chickens are no exception when it comes to overuse of antibiotics, and new research shows a link between antibiotics in chicken and the superbugs causing bladder infections in humans that are becoming more and more difficult to treat.
If you’re like me you are constantly ending up with leftover wine. Since I am loathe to pour my leftover wine down the drain, the bottles tend to accumulate. Here are some tips for using leftover wine and a fabulous recipe for Zinfandel Chicken Marbella.
In a new study, antibiotic-resistant bacteria were less common on farms that observed organic farming practices compared to conventional farms.
The Pew Environment Group released a report detailing the environmental impact of ‘Big Chicken’, and the details are grim.
Researchers say that insects will become increasingly important as a protein source, as conventional meat becomes more scarce and expensive.
As lawmakers continue to tackle approval of genetically modified salmon, scientists have developed yet another genetically modified animal that might one day be approved for human consumption: chickens.
I’m a sucker for a good soup and now that the weather will be cooling down, I’m so excited to break out my favorite soup recipes again. A great one that can actually do well year round is a hearty chicken noodle. The great American comfort food, the soup that makes it all better when your sick or just an all around great meal, I love playing with the original to jazz it up every now and again. This one is full of vitamins, minerals, plant-based protein and just some serious goodness! Plus, it’s simple, fast and if you make a large batch, it’s easily freezable to enjoy later.
For this post I am going to express one of my favorite simple recipes, and a very healthy one at that–Grilled Chicken Salad. Now your probably thinking, this is probably [ … ]
As summer rolls into fall and fall goes screaming into winter, one’s culinary palate yearns for the muted flavors of braises and stews, the consoling warmth of roasts and for [ … ]
Sorry, vegetarian and vegan Eat Drink Better readers. This tip is for the omnis! We recently made the move from a vegetarian kitchen to a sometimes-omnivorous kitchen. Without getting into [ … ]
It’s still August, and thus, still tomato season. Around our house, we are eating about 15 lbs. per week. It’s a lot of tomatoes. Yet, tomatoes are so versatile, so [ … ]
We periodically roast a chicken on a Sunday (will post that recipe another time). Depending on what time of year it is and how everyone’s health is, I use the [ … ]