Roberto A Ferdman The Washington Post

While concerns about food safety and animal welfare dominate discussions about the perils of the modern food system, there's a downside that many might find just as troubling: the often inhumane conditions people who work in the industry face.

Every year, Google releases a long report about the foods Americans are thinking about - or really searching for - the most. And normally it usually just confirms the obvious

There's an alternate reality some like to imagine, a world without processed food in which everyone would be healthier and happier.

Almost 30 years ago, The New York Times nodded to a curious trend many older English folks were growing concerned about.

In the heart of what might be the most celebrated cuisine in the world, a curious thing is happening: people are clamoring for an unglamorous American food. "Le hamburger," as it's called in France.

In the mid 1970s, psychologist Merrill Elias began tracking the cognitive abilities of more than a thousand people in the state of New York. The goal was fairly specific: to observe the relationship between people's blood pressure and brain performance.

In the mid 1970s, psychologist Merrill Elias began tracking the cognitive abilities of more than a thousand people in the state of New York. The goal was fairly specific: to observe the relationship between people's blood pressure and brain performance.

In late 1984, The New York Times published a piece that was, at least indirectly, about a word I could do without.

In the 1950s, the Food and Drug Administration established an official definition for parmesan cheese. According to these requirements, it cannot contain more than 32 precent moisture, while it must have a "granular texture," come with a "hard and brittle rind," grate "readily," and be made from cow's milk, among others things.

In the aftermath of an E. coli outbreak at Chipotle, restaurants that once sported long lines were suddenly empty, a phenomenon that was almost surely happening nationwide.

Almonds, the beloved snack that recently overtook peanuts as the most consumed nut in America, might have gotten a little too popular for their own good.

Almost 20 years ago, psychology professor and biologist Paul Rozin tested a theory about food. Many people believed their bodies were good at telling them when to start and stop eating, but he wasn't so sure.

Earlier this year, the FDA sent the maker of Kind Bars a stern message. The company, which sells granola bars, among other things, was using the the word "healthy" on its packaging. And that wasn't going to fly.

Now, half a century later, a new strain of the disease is threatening the existence of the Cavendish, the banana that replaced the Gros Michel as the world's top banana export.

Is it sugary drinks that are doing the damage? Could processed foods be to blame? Is there a collection of popular things that parents should stop feeding their children so often?

While concerns about food safety and animal welfare dominate discussions about the perils of the modern food system, there's a downside that many might find just as troubling: the often inhumane conditions people who work in the industry face.

Every year, Google releases a long report about the foods Americans are thinking about - or really searching for - the most. And normally it usually just confirms the obvious

There's an alternate reality some like to imagine, a world without processed food in which everyone would be healthier and happier.

Almost 30 years ago, The New York Times nodded to a curious trend many older English folks were growing concerned about.

In the heart of what might be the most celebrated cuisine in the world, a curious thing is happening: people are clamoring for an unglamorous American food. "Le hamburger," as it's called in France.

In the mid 1970s, psychologist Merrill Elias began tracking the cognitive abilities of more than a thousand people in the state of New York. The goal was fairly specific: to observe the relationship between people's blood pressure and brain performance.

In the mid 1970s, psychologist Merrill Elias began tracking the cognitive abilities of more than a thousand people in the state of New York. The goal was fairly specific: to observe the relationship between people's blood pressure and brain performance.

In late 1984, The New York Times published a piece that was, at least indirectly, about a word I could do without.

In the 1950s, the Food and Drug Administration established an official definition for parmesan cheese. According to these requirements, it cannot contain more than 32 precent moisture, while it must have a "granular texture," come with a "hard and brittle rind," grate "readily," and be made from cow's milk, among others things.

In the aftermath of an E. coli outbreak at Chipotle, restaurants that once sported long lines were suddenly empty, a phenomenon that was almost surely happening nationwide.

Almonds, the beloved snack that recently overtook peanuts as the most consumed nut in America, might have gotten a little too popular for their own good.

Almost 20 years ago, psychology professor and biologist Paul Rozin tested a theory about food. Many people believed their bodies were good at telling them when to start and stop eating, but he wasn't so sure.

Earlier this year, the FDA sent the maker of Kind Bars a stern message. The company, which sells granola bars, among other things, was using the the word "healthy" on its packaging. And that wasn't going to fly.

Now, half a century later, a new strain of the disease is threatening the existence of the Cavendish, the banana that replaced the Gros Michel as the world's top banana export.

Is it sugary drinks that are doing the damage? Could processed foods be to blame? Is there a collection of popular things that parents should stop feeding their children so often?