On Dec. 22, while even the nerdiest observers were thinking more about Christmas plans than food-safety policy, the FDA snuck a holiday gift to the meat industry into the Federal Register. The agency announced it had essentially given up any pretense of regulating antibiotic abuse on factory farms, at least for the time being.
Pickles are mysterious things. You take a regular old vegetable. Just your average cucumber, carrot, bell pepper. Add some brine, maybe a few spices, and then, a few days later, presto! A pickle. But what really causes this magical transformation?