CSPI’s Chemical Cuisine database rates additives—used to preserve foods or affect their taste, texture, or appearance—from ‘safe’ to ‘avoid.’
Learn more about food additives, how our rating system works, and why CSPI maintains this consumer tool.
This prescient video produced by a media-advocacy organization in California explains the state of food marketing to children in 2006.
Hungry Planet: Yes, Peter Menzel’s book, Hungry Planet, has beautiful photos, but his unique set of photos is really provocative.
We are all aware of family traditions, but we rarely know what our ancestors ate a hundred or more years
Created by the Skirball Museum in Los Angeles and shown in many cities, this exhibit examines how Jewish immigrants, mostly
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