- Peter Whoriskey
- Reporter
Peter Whoriskey is a staff writer for The Washington Post handling investigations of financial and economic topics. Previously, he has written about pharmaceutical research, income disparity, unemployment, and the recession. As the Post’s Southern bureau chief, he covered Hurricane Katrina. Before that he worked at the Palm Beach Post and the Miami Herald.
Your favorite organic brand is actually owned by a multinational food company.
With annual sales rising about $32 billion, the organic food companies have been swallowed up by larger corporations best known for conventional products. The effects of “organic” food remains a matter of debate.
Inside the push for a governmental health warning about eating salt
When nutrition questions are aired in Washington, ordinary scientific doubt is unwelcome.
Is organic food safer and healthier? The guy in charge of U.S. organics won’t say.
In an interview, the chief of the USDA’s National Organic Program declines to tout the health benefits of organic food.
People love chickens that are ‘vegetarian fed.’ Here’s why that’s bad for the birds.
Food companies advertise that their hens get vegetarian diets, but chickens are omnivores, and their nutrition depends on proteins often unavailable in vegetarian sources.
- Sure, that food has the government’s organic label. But that doesn’t mean it was made without man-made chemicals.
- Are these beautiful lettuce and tomatoes really organic? The debate over an agricultural innovation.
- One in six NFL players file for bankruptcy
- More scientists doubt salt is as bad for you as the government says
- A scientific conundrum: Why certainty is so elusive in diet research
- Is your food genetically modified? If Congress moves on this, you may never know.
- Five organic fruits and vegetables that are worth the higher cost
- FDA proposes to let drug companies undermine official safety warnings
