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    Start Over Journal Title Washington Post (Washington, DC)

    2. Cultivating a taste for mergers

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    Collection:
    Agricultural Communications Documentation Center (ACDC)
    Contributers:
    Birnbaum, Jeffrey H. (author)
    Format:
    Commentary
    Publication Date:
    2005-11-14
    Published:
    USA
    Location:
    Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 147 Document Number: C23408
    Journal Title:
    Washington Post (Washington, DC)
    Journal Title Details:
    : D01
    Notes:
    Comments on trends toward consolidation among food-related trade associations.

    3. Food pyramid gets new look: exercise component, serving sizes added

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    Collection:
    Agricultural Communications Documentation Center (ACDC)
    Contributers:
    Squires, Sally (author / Washington Post)
    Format:
    Journal article
    Publication Date:
    2005-04-20
    Published:
    USA
    Location:
    Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 146 Document Number: C23208
    Journal Title:
    Washington Post (Washington, DC)
    Journal Title Details:
    : A11
    Notes:
    Via Lexis-Nexis. 2 pages., Describes the government's new food guide system, MyPyramid. "The site was so overwhelmed with users yesterday - an estimated 5.4 million per hour, according to the USDA - that many people were unable to access it."

    4. Studies attest to buyers' focus on color of meat

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    Collection:
    Agricultural Communications Documentation Center (ACDC)
    Contributers:
    Weiss, Rick (author)
    Format:
    Journal article
    Publication Date:
    2006-02-22
    Published:
    USA
    Location:
    Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 148 Document Number: C23801
    Journal Title:
    Washington Post (Washington, DC)
    Journal Title Details:
    : A07
    Notes:
    Addresses consumer concerns about the safety and freshness of meat after the Washington Post reported that a growing proportion of prepackaged meats in the United States are "spiked with carbon monoxide - a gas that keeps even rotten meat looking red and fresh."