It's a tremendous way of getting people to buy more at lower cost to the producer. There's no question that that's an incentive to buy. Everybody loves a bargain.

Eat less, move more, eat lots of fruits and vegetables, go easy on junk foods.

Restaurants that have health-conscious consumers will pay attention to this.

Meat is produced under HACCP plans. Meat and poultry are required to be produced under standard food safety plans and they have been since the mid-'90s, and there are now fewer problems with meat than there used to be. That's on the USDA's side.

If you like eating meat but want to eat ethically, this is the book for you. From the hard-headed, clear-eyed, and sympathetic perspective of butchers who care deeply about the animals whose parts they sell, the customers who buy their meats, and the pleasures of eating, this book has much to teach. It’s an instant classic, making it clear why meat is part of the food revolution. I see it as the new Bible of meat aficionados and worth reading by all food lovers, meat-eating and not.

You need to identify the steps at which contamination can occur - those are the critical control points. You take steps to make sure that that doesn't happen. And you monitor and evaluate and test to make sure that your system is working properly. And if it's done diligently and done faithfully and monitored carefully, then they're producing safe food. And no astronaut of which I'm aware has ever gotten food poisoning in outer space.

What we know about diets hasn't changed. It still makes sense to eat lots of fruits and vegetables, balance calories from other foods, and keep calories under control. That, however, does not make front-page news.