What it requires is that first of all you identify the hazards: Where in your production chain can contamination occur? This could be a simple matter of cooking a product to kill bacteria and making sure that the product is actually brought to that temperature.

One way in which we can encourage the Chinese government to take more vigorous action to control food safety in their country is by just saying we're not going to buy Chinese foods until they get their system cleaned up. Admittedly it's a difficult system to get under control because an astonishing percentage - maybe 80 percent - of the foods in China are produced in small backyard operations.

Fat is mainstream, which is why everyone has become complacent. What used to be considered pudgy before isn't even worthy of a comment today.

The chef has kids complaining to their parents the food they get in school is better than what they get at home. He's turned this group of kids into curious, adventurous eaters.

When you have a food safety system that's voluntary and not mandatory, you're in a situation in which everybody wants everybody else to go first. So as a normal course of doing business, food companies cut corners and don't want to take the kind of trouble and the kind of testing and the kind of careful procedures that are required to produce the safe food because they don't have to.

There's no question that largely vegetarian diets are as healthy as you can get. The evidence is so strong and overwhelming and produced over such a long period of time that it's no longer debatable.

These days the biggest issue is how many calories you consume. So all of this stuff distracts people from thinking about calories.