A Bug In The System Late one night in September of 2013, Rick Schiller awoke in bed with his right leg throbbing. Schiller, who is in his fifties, lives in San Jose, California. He had been feeling ill all week, and, as he reached under the covers, he found his leg hot to the touch. He struggled to sit upright, then turned on a light and pulled back the sheet. “My leg was about twice the normal size, maybe even three times,” he told me. “And it was hard as a rock, and bright purple.” (From The New Yorker. Warning: terrible in almost every way.)
How to ensure food and drink water safety during a flood or other natural disaster, courtesy of the FDA and the USDA.
How Corporations Corrupt Science at the Public's Expense: Report looks at methods of corporate abuse, suggests steps toward reform [Full Report (PDF)] [Executive Summary (PDF)] [more inside]
But beyond the disgust element was another more important question concerning borax: was it actually safe to eat? This troubling issue was the reason why squad members were imbibing the compound at Christmas, the reason for the Poison Squad experiments themselves. Established by a famously outspoken, crusading chemist from the U.S. Department of Agriculture, Harvey Washington Wiley, the squads were also meant to answer another, larger question: were manufacturers actually poisoning the food supply?
A lack of federal rules has made the nation the dumping ground for cheap, adulterated and even dangerous oils. With many consumers in the U.S. becoming ill after consuming "olive oil", the USDA is finally moving to create standards defining what is "virgin olive oil". These are supposed to come out in the fall. Except 'the new rules are voluntary — not mandatory — so the prospect of more slick shenanigans continues'. Meanwhile, the FDA 'which oversees most food-label accuracy issues, said the agency does not regularly test olive oils for adulteration, and that it relies on tips about problems from the public, trade groups and others'. [more inside]
Ammonia-injected centerfuged fatty trimmings = pink slime + E. Coli. Eight years ago, federal officials were struggling to remove potentially deadly E. coli from hamburgers when an entrepreneurial company from South Dakota came up with a novel idea: injecting beef with ammonia.