Sandy Szwarc

Sandy Szwarc is a food writer and marketing consultant with a Bachelor of Science in Nursing who has written articles about food for many publications, including The Washington Post, The Los Angeles Times, and Christian Science Monitor.[1] She is the author of the book Real New Mexico Chile: An Insider's Guide to Cooking With Chile[2] and is a contributing author to such cookbooks as The Bon Appetit Cookbook.[3]

Published articles

Szwarc's writing criticizes what she takes to be the faulty science and exaggerated fears of the environmental and natural food movements. Szwarc has written for the Competitive Enterprise Institute's magazine, CEI's Monthly Planet, TCS Daily and other online and print journals. Some of her articles include “To Panic or Not to Panic? Farmed Salmon: Anatomy of a False Scare,”[4] "Fever Pitch on Mercury Fears";[5] "The fear factor: benefits of safe, healthful fish lost in sea of methylmercury concerns";[6] "Using the Most Vulnerable" (regarding phthalates)[7] and "Fear for Profit" (biotechnology controversy)[8]

Junkfood science

According to Szwarc, her blog is about "critical examinations of studies and news on food, weight, health, and healthcare that mainstream media misses."

Notes

  1. ↑ Brief Biography at TCS Daily
  2. ↑ Sandy Szwarc, Real New Mexico Chile: An Insider's Guide to Cooking With Chile, Golden West Publishers, 1996. ISBN 1-885590-15-6.
  3. ↑ Barbara Fairchild, The Bon Appetit Cookbook, Wiley (2006). ISBN 0-7645-9686-1
  4. ↑ March, 2004 issue of CEI's Monthly Planet
  5. ↑ The CEI Planet - November/December 2005
  6. ↑ Nations Restaurant News June 6, 2005
  7. ↑ 27 Jun 2005 TCS Daily
  8. ↑ 28 Dec 2004 TCS Daily

External links

This article is issued from Wikipedia - version of the Friday, April 01, 2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.