Kathy Biehl has spent some 30 years being paid to eat, drink, and type up her observations. For more than a decade she reviewed restaurants for The Houston Business Journal, Houston Press, Time Out New York (including its first dining guide), and a slew of online directories and guides. She also contributed cover stories to Houston's dining magazine My Table and wrote the food news column for the doctor's travel and leisure magazine Diversion and...

For millennia, fresh olive oil has been one of life's necessities, not just as food but also as medicine, a beauty aid, and a vital element of religious ritual. Today's researchers are continuing to confirm the remarkable, life giving properties of true extra-virgin, and "extra-virgin Italian" has become the highest standard of quality. But what if this symbol of purity has become deeply corrupt? Starting with an explosive article in The New Yorker,...

Discusses the importance of safely preparing and storing the foods we eat to maintain good health. This series meets National Curriculum Standards for: Science: Science as Inquiry, Science in Personal and Social Perspectives.