What You Need to Know About Foodborne Illness – Part 2: Kitchen Strategies

The idea here isn’t to spread fear or panic – those saboteurs of a good life and, in this instance, a good meal. It’s about how to minimize risk with a measured, reasonable amount of time, effort and thought. I think there’s a sweet spot to be found here, too, as in most areas of Primal living in the modern age.(This Mark's Daily Apple article was written by Mark Sisson, and is narrated by Tina Leaman)