All the News That's Fit to Eat: Rising Egg Prices, Sweet N'Low Rivers, and Sketchy Shrimp | Civil Eats

All the News That’s Fit to Eat: Rising Egg Prices, Sweet N’Low Rivers, and Sketchy Shrimp

Catch up on this week’s food politics news with the stories that caught our eye:

For Bakers And Restaurants, Egg Supply Is Getting Ugly (NPR)

The bird flu that has plagued the Midwest for months is finally waning, but an unexpected side effect is the rising cost of eggs–in some cases, prices have more than doubled since May. Meanwhile, Hampton Creek, maker of eggless mayo and cookie dough, has become the fastest-growing food company in the world partially thanks to the bird flu’s effects.

House Votes to Remove Country-of-Origin Labels on Meat Sold in U.S. (The Wall Street Journal)

Recently there’s been a lot of talk about the future of country-of-origin labeling (frequently called COOL) on meats sold in the grocery store. The House of Representatives voted this week to do away with  the labels, in part because of a May ruling against COOL by the World Trade Organization (WTO). The House may also have heard from the meat industry, which filed its own appeal against the labels last summer. Now the repeal goes to the Senate.

Will Shrimp Safety Questions Pose Jumbo Problem For Trade Deal? (ABC News)

Only a few people in the world know what’s in the secret Trans-Pacific Partnership (TPP) trade deal that Obama recently forged with 11 other countries, but food safety experts are worried that it will erode U.S. trade barriers and make it difficult for inspectors to ensure that imported shrimp from Southeast Asia is safe to eat. (See our related story: What Do International Trade Agreements Have to do With Dinner?)

Senate Committee Passes Bill That Overturns EPA Clean Water Rule (Star-Tribune)

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A senate committee has voted to overturn a part of the Clean Water Act that gives the Environmental Protection Agency (EPA) jurisdiction over wetlands, streams, and other small waterways. Now the bill will go for a vote in the full Senate.

Germs in Foodborne Illness Gaining Resistance to Antibiotics (CBS News)

Antibiotic resistance in some strains of Salmonella and Campylobacter is increasing–and in some cases has more than doubled–according to a new report from the Centers for Disease Control and Prevention (CDC).

Rivers, Lakes Loaded With Artificial Sweeteners, Researchers Say (CTV News)

Humans don’t absorb artificial sweeteners like Splenda and Sweet’N Low–and after they pass through our bodies, they’re ending up in rivers and lakes around the world. The sweeteners could be messing with plants’ ability to photosynthesize, among other negative effects.

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5 Things About Trans Fats and the FDA’s Proposed Phase Out (Associated Press)

The Associated Press breaks down everything you need to know about the U.S. Food and Drug Administration’s (FDA) expected upcoming move to phase out trans fats.

Petition Asks FDA to Ban 8 Synthetic Flavorings Now Considered GRAS (Food Safety News)

Environmental lobbying group the National Resources Defense Council (NRDC) has written a petition asking the FDA to ban eight food additives on the grounds that they’re carcinogens. The group says the substances have been known to cause cancer in lab animals and should be subject to a “zero tolerance” policy banning substances that induce cancer in humans or animals.

SF Supervisors OK Warning Labels on Sugary Drinks (San Francisco Chronicle)

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On Tuesday, the San Francisco Board of Supervisors voted unanimously to require warning labels on sugary drinks–the first measure of its kind in the country. It needs a second approval from the Board and a sign-off from the mayor to go into effect.

Photo: Shutterstock/ComZeal

Anna Roth is a contributing writer for Civil Eats. She also writes a weekly restaurant column in the San Francisco Chronicle and her work has appeared in Best Food Writing 2014, SF Weekly, Eater, Modern Farmer, Sunset, and her book, West Coast Road Eats. Anna lives in San Francisco. Read more >

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Ann Tenakhongva, 62, and her husband, Clark Tenakhongva, 65, sort traditional Hopi Corn at their home on First Mesa on the Hopi Reservation in Arizona on September 28, 2022. The corn comes from the families’ field in the valley between First Mesa and Second Mesa, which Clark had just harvested. The corn is organized on racks to dry out and then stored in cans and bins for years to come. Much of the corn is ground up for food and ceremonial purposes. Corn is an integral part of Hopi culture and spirituality. (Photo by David Wallace)

Climate-Driven Drought Is Stressing the Hopi Tribe’s Foods and Traditions

Most Hopi grow corn with only the precipitation that falls on their fields, but two decades of drought have some of them testing the waters of irrigation and hoping they can preserve other customs with their harvests.


A Young Oyster Farmer Carrying on the Family Business

Gaby Zlotkowsky on a boat holding a basket of oysters. (Photo credit: Capshore Photography)

Young People Working for Food Justice in North Carolina


Young Fishermen Are Struggling to Stay Afloat

Lucas Raymond holding a halibut. (Photo courtesy of the New England Young Fishermen's Alliance)

This Mother-Daughter Team Is Sharing Food Traditions from the Ho-Chunk Nation

Elena Terry, (left) and Zoe Fess smile after showcasing Seedy SassSquash, a signature family dish, during the Smithsonian’s