Peggy Lowe
Peggy Lowejoined Harvest Public Media in 2011, returning to the Midwest after 22 years as a journalist in Denver and Southern California. Most recently she was at The Orange County Register, where she was a multimedia producer and writer. In Denver she worked for The Associated Press, The Denver Post and the late, great Rocky Mountain News. She was on the Denver Post team that won the Pulitzer Prize for breaking news coverage of Columbine. Peggy was a Knight-Wallace Fellow at the University of Michigan in 2008-09. She is from O'Neill, the Irish Capital of Nebraska, and now lives in Kansas City. Based at KCUR, Peggy is the analyst for The Harvest Network and often reports for Harvest Public Media.
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NPR's Scott Simon speaks with WPLN's Blake Farmer from Nashville and KCUR's Peggy Lowe from Kansas City about how nursing homes are dealing with deadly outbreaks of COVID-19.
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Meat-processing employs more than a half-million people. An investigation found they've got some of the most dangerous factory jobs in America and suffer from injury, low pay and lack of work breaks. -
Workers at American slaughterhouses and meat processing plants perform thousands of repetitive motions every day. The work often lead to invisible, yet painful and lasting injuries to their bodies.
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Slaughterhouse and meat processing plant workers have some of the most dangerous jobs. One of the most common injury is musculoskeletal disorders, brought on by thousands of daily repetitive motions.
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The new bill would require companies to disclose genetically modified ingredients in food products. But critics dislike that this information does not have to appear directly on the food label.
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Congress is scrambling to piece together a national standard for labeling foods that contain genetically modified ingredients before July 1. That's when Vermont's mandatory labeling law kicks in.
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The classic Midwestern casserole, which turns 60 this year, has come to mean more than just a mashup of processed food. Even those who grew up with it but can't abide it admit: It tastes like home.
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Researchers say GMO-free has become a proxy for what consumers really want: less processed, natural food. And advocates says there's already a name for food that's GMO-free: "organic."
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Commercial bakers and restaurants use liquid egg in dozens of foods, from cakes to mayonnaise. But the price has shot up 240 percent since May, as U.S. poultry farms reel from an avian flu outbreak.
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The U.S. Department of Agriculture said it will allow pasteurized egg imports from the Netherlands to alleviate dwindling supplies and higher prices from the ongoing outbreak on U.S. poultry farms.
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Large-scale hog operations get a bad environmental rap. But when it comes to processing the animals, the industry is a model of efficiency, making use of every last bit in sometimes surprising ways.
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Writer Will Potter raised money through Kickstarter to buy drones and other equipment to investigate animal agriculture in the U.S. He says drones will help him circumvent so-called "ag-gag" laws.
