Hydrating the Food Desert

Hydrating the Food Desert

The Farmory in downtown Green Bay is a “farm with a social mission,” in the words of Program Director, Alex Smith. The historic armory turned “farmory” is being used to demonstrate to the community how the centuries old practice of farming can address the growing problem of food security in many of today’s urban areas.

Are G.M.O. Foods Safe?

Are G.M.O. Foods Safe?

It’s human nature, it seems, to resist change and fear the unknown. So it is no surprise that genetic engineering of food and feed crops resulted in their resounding condemnation as “Frankenfoods” by many consumers, who seem as terrified of eating an apple with an added anti-browning gene or a pink pineapple genetically enriched with the antioxidant lycopene as I am of self-driving cars.

Zaffuto takes on food science industry one brownie at a time

From winning a brownie competition at the Pennsylvania Farm Show during his eighth grade year to securing first place in the nation for developing a new product with a team of Penn State food scientists, Michael Zaffuto is diving headfirst into the field of food science.

Zaffuto, a food science major, attributes his many accomplishments to Penn State’s College of Agricultural Sciences, his family and his hometown of Sykesville, Pennsylvania, a close-knit community with plenty of corn and wheat fields.