Eating in America
Ric BaylyEating in America is for you and your family. We look closely at what is in our food, who's making it safe and who's making it not safe, and the changes that are taking place in our food system, culture, and health.
| Platform |  | Pricing | Freemium | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 18 | Subscribers | Read | eatinginamerica.substack.com |
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| #162 |
Latest Issues
Recent posts by this newsletter. Browse the email archive.
East Coast, Gulf Coast, and the Heartland: Good people stepping up
Groceries come in from the Foodbank for the Heartland to the Bellevue Food Pantry in Nebraska
Die-hard dyes, PEZ, and you think caramel color is sweet and innocent?
As you may have read or heard in last week’s Trick-or-Treat Eating in America post or podcast, the PEZ dispenser packages I bought to give away at Halloween contained Red Dye No. 3 in the candy, so I took them back. Too bad. It was an other...
RFK Jr., Saturated Fat, Dietary Guidelines, and a Surgeon General who invests in smoking
AI generated RFK, Jr. with cow sources of his preferred raw milk and red meat.
Trick or treat? HELP!
I love Halloween, especially now that my three trick-or-treaters have grown up, and I am not the parent coping with the giant bag of candy at the end of the night. But we are getting a dwindling number of trick-or-treaters each year. Our nu...
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Authors
The writers behind this newsletter.
I'm an epidemiologist and food and nutrition writer, bringing you the facts on what's in our food, what healthy food in an historically bad food environment means, and how Big Food and the food system are driving Americans to eat what they eat.
Frequently Asked Questions
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