It's the way it is handled, generally by person serving it to you.
Personal hygiene and practices, someone who carries a food borne pathogen doesn't wash their hands properly after using restroom, goes back to kitchen and touches your plates and silverware, Someone handles raw poultry then tosses salad with the same hand without washing etc, Restaurant that partially cooks meat, then leaves it sit for hours at 60F, then serves it to you.
Farms, farmers, GMO, food factories etc are often the least of your worries.
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Today's Featured Article - Upgrading an Oliver Super 55 Electrical System - by Dennis Hawkins. My old Oliver Super 55 has been just sitting and rusting for several years now. I really hate to see a good tractor being treated that way, but not being able to start it without a 30 minute point filing ritual every time contributed to its demise. If it would just start when I turn the key, then I would use it more often. In addition to a bad case of old age, most of the tractor's original electrical system was simply too unreliable to keep. The main focus of this page is to show how I upgr
... [Read Article]
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