| We're talking about fish that's left to ferment for weeks (too late!) or fish that's served squirming and alive (too early!). BLOG POSTS  | Menuism: The World's Biggest Burgers
Where can you find the world's biggest burger? With fierce competition, it's hard to keep up, so here are the most recent claimants to the record. |  | Snooth: 7 Mistakes Wine Drinkers Make
Some might argue that it should just be about the wine and how it tastes, which is true, but by knowing, recognizing and avoiding these 7 Deadly Sins of wine, you might enjoy that glass even more. |  | Will Levitt: Food 101: Why College Students Should Learn How to Cook
Too many students leave college without any knowledge of how to cook for themselves. Learning how to microwave instant ramen is not a cooking skill. When we enter the real world, we need to be able to provide for ourselves. |  | Malcolm Wittenberg: Spotlight on (Sea)Food Safety and Transparency
Food labeling and transparency should be a fundamental, mandated practice employed across every food category, even those with the most complex supply chains. |  | Suzanne Merkelson: This Is Why You're Fat: The 2012 Farm Bill and the Real Obesity Lobby
The food and beverage industry has been relentless in Washington lately, more than doubling their spending in Washington during the past three years, completely outpacing public interest groups looking out for children's health. | | MOST POPULAR ON HUFFINGTONPOST.COM |
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