We all hear the steady drumbeat of threats to public health. Here's how CSPI is working toward safer food and drugs and better access to healthy food in 2025.
Seafood is good for you. That’s no surprise. But it’s not easy to find species that don’t contain mercury, PCBs, PFAS, or other contaminants, aren’t overfished, and aren’t linked to human rights abuses. In her new book The Fish Counter, NYU professor emerita Marion Nestle tackles those and other issues. (The book goes on sale on June 6, but you can pre-order it now.)
Smooth, creamy puréed mango and banana make the perfect base for no-sugar-added sorbet. Raspberries give it a sweet-tart pop and a gorgeous pink color.
You can use 3 cups of whatever vegetables you have on hand, whether raw, steamed, sautéed, or roasted. And the wheat berries (or try quinoa, farro, or brown or wild rice) can be warm or cold.
Oh-so easy and flavor packed, this recipe takes advantage of the savoriness of the fermented black beans that are used in Chinese cooking. Like spicy? Choose a black bean chili sauce instead of the black bean garlic sauce.
No time to prep a pile of veggies? Substitute bean sprouts and a bag of slaw for the matchstick-cut veg and cabbage. Because the pasta will absorb some sauce, undercook it by 2 minutes, then rinse in cold water and drain.
