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Food
Modesto Hernandez Leal, a worker-owner at Cooperativa Tierra y Libertad, gives a tour of the blueberry field. Edgar Franks / Community to Community

Berry Farmers Break Free From Big Agriculture

By Lynsi Burton

For the first time, Ramon Torres maintains control over his livelihood. He chooses what to farm and how to farm it, free from pesticides that harm workers, under working conditions he helps set.

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Noblige / Getty Images

Back-to-School Tips for a Healthy Lunch

By Isabel Walson

Parents have a lot to worry about when sending their kids back to school. Lunch shouldn't be one. The Environmental Working Group (EWG) can help you avoid pesticides, food additives and contaminants in drinking water to make your student's lunch healthier and safer.

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Food
Ivan / Getty Images

Not All Organic Milk Is the Same; Here Are the Best Dairies

By Dan Nosowitz

There has been much concern in recent years about the encroachment of factory farms onto organic territory; with the premium prices organic foods can bring, many larger farms have engaged in a race to the bottom of quality, trying to just barely squeak above the organic regulations to grab that label without adhering to the spirit of the law.

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Food
Brian Stauffer

Dirty Feed, Done Dirt Cheap: Are Consumers Who Shell Out for Organic Meat Eating a Bunch of Bull?

By Brian Barth

Many Americans assume that anything labeled "USDA Organic" hails from the U.S.. And for produce, at least, the assumption typically holds true, with the exception of obvious imports like mangoes or coffee beans or tomatoes in January. But the farther an item is removed from the soil, the greater the possibility it harbors ingredients farmed abroad. One needn't reach the tail end of the supply chain, where the frozen breakfast burritos dwell, to find foreign inputs. Just consider the steak in your butcher's case. A cow must jump through multiple hoops before earning USDA certification. While the animal may have grazed on chemical-free Iowa pasture all summer, what did it eat during the off-season and where were the feed's ingredients grown?

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Food
Hero Images / Getty Images

How to Have Your Healthiest Summer Cookout Ever

By Isabel Walston, EWG Intern

Summer is in full swing, which means many Americans are planning cookouts complete with friends, family and fresh food. Whether you're having a casual kickback or a big bash, Environmental Working Group (EWG) has you covered with tips and tricks to keep your summer cookout fun-filled and healthy.

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Food Tank spoke with Jonathan Bethony about what makes SEYLOU bread unique.

This Bakery Is Transforming the Way We Eat Bread

By Sammy Blair

SEYLOU is a bakery and mill in Washington DC built around the art of whole grain baking. SEYLOU works with local farmers to source organic seeds to bake into 100 percent whole grain breads, and creates nutritious pastries and baked goods to reinstate bread as a part of a healthy diet.

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Food
Pexels

Meet the Foodies Who Are Changing the Way Americans Eat

By Joshua T. Beck and Brandon Reich

As residents of idyllic Eugene, Oregon, with its culture of local food, we might be forgiven for assuming all Americans are "locavores."

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Björn Forenius / Getty Images

9 Reasons to Buy Products Made From Organic Cotton

What's the dirtiest crop on the planet? You may be wearing it.

At a production rate of 25 million tons a year, cotton is one of the top four GMO crops in the world—and nearly 95 percent of that global cotton production is GMO and/or conventionally grown.

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Health
A shopper examines a package of meat in a grocery store for freshness. USDA / CC BY 2.0

Superbugs Found in Nearly 80 Percent of U.S. Supermarket Meat

The latest round of tests by federal scientists found antibiotic-resistant bacteria on nearly 80 percent of supermarket meat in 2015, according to a new analysis by the Environmental Working Group.

Those bacteria were resistant to at least one of 14 antibiotics tested for by the National Antimicrobial Resistance Monitoring System, a federal public health partnership.

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