It’s Friday afternoon, and that means it’s time for me to give you a little weekend reading from around the web. Here are a few food related items that I thought might interest you.


We all know school lunches need to be reformed in several ways. USA Today reports that the safety factor in school lunches will be reformed by this summer.

By this summer, the U.S. Department of Agriculture will have launched its most sweeping safety reforms in a decade for the food it buys for school lunches.
Click here to read the full story.



How much do you pay attention to expiration dates on foods? Slate has a piece that discusses how the expiration dates, or more specifically the “sell by” and “best by” dates mean very little.

There's a filet mignon in my fridge that expired four days ago, but it seems OK to me. I take a hesitant whiff and detect no putrid odor of rotting flesh, no oozing, fetid cow juice—just the full-bodied aroma of well-aged meat. A feast for one; I retrieve my frying pan. This is not an isolated experiment or a sad symptom of my radical frugality. With a spirit of teenage rebellion, I disavow any regard for expiration dates.
Click here to read the full story.



If you’re near Grand Rapids, Michigan next weekend, consider attending the festival that will mock winter and celebrate beer. The Michigan Brewers Guild Winter Beer Festival will be held on Saturday, February 27th from noon to 5pm at the Fifth Third Ballpark in Comstock Park. Thirty-five Michigan microbreweries and brewpubs will participate and there will be more than 200 different beers available to sample.



We’ve got an interesting and just a little bit scary slide show on MNN this week about foods we could lose in the event of outbreak of diseased crops.

The modern food industry likes consistency. Modern food and agricultural corporations operate on a huge scale, and that's where consistency matters. When it comes to the crops and animals that we eat, consistency means the variety gets the short straw — instead of growing multiple varieties of potatoes, for example, the industry relies on one or two primary strains. The few strains that are grown are susceptible to certain kinds of disease, and the results can be disastrous.
Click here to view the slide show.


Enjoy your weekend!


Image: Matt Callow


Robin Shreeves ( @rshreeves ) focuses on food from a family perspective from her home base in New Jersey.