Amanda McCorquodale

Feature story on how the meatpacking industry was and will be affected during the coronavirus pandemic.

Restaurateurs recognized for running healthy kitchen environments share their best practices.

Even without fish pens in public waters, social license remains crucial for U.S. recirculating aquaculture farms.

Alumna Carolina Rubio-MacWright helps would-be Americans.

A story about how one man learned about his genetic risk for type 2 diabetes and became motivated to take charge of his health.

Feature on a graphic design firm in Montreal.

Industry group petitions FDA to amend labeling rules for low- and no-calorie sweeteners.

Israel-based Agam’s automatic, ‘in-habitat’ sorting and counting system reaches second prototype phase.

Heads up restaurateurs. There’s a simple way to simultaneously improve employee performance, reduce staff turnover, and increase sales in your restaurant. The secret? Finding the right employee engagement activities to boost staff engagement.
It’s true – when your staff feels more plugged into their work, they’ll be in a better mental space to deliver the best customer service. (Otherwise they might be offering today’s specials with a side of resentment.)

Feature article on the interior design of a luxury ranch resort.

My blog post about jumping into DNA testing with 23andMe, in which I describe my motivations, the steps to take to give a sample and register her kit, as well as my considerations about privacy and consent.

Graphic designer's passion project goes viral after women's march.

Cover story on the current challenges of food safety auditing in light of the Food Safety Modernization Act, the most extensive regulatory overhaul of the industry in the last 70 years.

If the current pace of progress continues, men and women won’t have equality in the workplace until 2095, according to the World Economic Forum — which, for perspective, is roughly around the time nanotechnology might make it possible for humans to take an elevator into space.

Article on Farmers Restaurant Group, a series of concepts that are owned by family farmers and source the majority of their food from independent vs. corporate farms.