Binh Hua (left) and My Nguyen, both 18, work in the Garden City Community College chemistry lab. The two best friends graduated from high school in three years and after community college, plan to go on to universities.
Credit Peggy Lowe / Harvest Public Media
Not yet 9 a.m. on a warm fall day, freshmen Binh Hua and My Nguyen are in protective goggles, long hair pulled back, ready for their chemistry class in a Garden City Community College lab.
By Robert Holly & Midwest Center For Investigative Reporting
The USDA headquarters in Washington D.C.
The U.S. Department of Agriculture was forced to send home tens of thousands of employees because of Tuesday’s government shutdown. As a result, the agriculture department and its nearly two dozen agencies are operating at limited capacity – or not at all.
Originally published on Thu October 3, 2013 11:45 am
With the current bloom of artisanal small-batch producers across the country, you'd think that all you need to start up a new food business is a good idea and a lot of gumption. And for the most part, that's true. But when it comes to artisanal producers working with meat, you also need something else: a Hazards Analysis and Critical Control Points plan. Or, if you will, a HACCP.