Food Industry Expert Prints

"Dealing with a poorly informed public over GM crops is a nightmare...."

would you like it with extra botulism and a touch of salmonella?

"We won!"

"My smelly French cheese is much better than your Canadian beef."

Cow being force fed hormones and producing milk.

'Can't stand diary products myself, but a job's a job.'

"You know, it really wasn’t that bad."

"According to these latest tests, anything can cause anything."

'Mom, where does bacon come from?'

Frankenfish

'What?! Not even one of you wants to see how they're made?'

'This tuna is being recalled. It contains seahorse.'

"When I grow up I'd like to model for a pasta company."

"What do you recommend today?"

'They send you into the ketchup department? HA! I'M going into pizza!'

'And since this product consists of 100% artificial ingredients, we can truthfully say it's vegan!'

U.S. Farm Production: Cup Runneth Over.

"Sir, surely it's irresponsible to be throwing away so much edible food?"

"But for an update in GM products in farming we have a spokescarrot."

At first, Moses was worried about the manna from heaven.

Quick, what's the five-second rule in dog years?

'You wouldn't believe how hard it is for me to unwind after work.'

Genetically-Modified Foods: Are they safe?

'It's getting harder every day to make a living at this.'

'The dept. of agriculture says yes, the environmental protection agency says maybe, and the food and drug administration says no.'

'I'm all for GM food, it's done wonders for my profit margins!'

"A foot bath after a long hard day at work is really nice!"

Red Square. He's an important man, the caviar chief for the whole country. I still think he could have laughed when I call him the "Sturgeon General." I (heart) Moscow.

Joe's Bar and Grill and Focus Group.

"Aren't you worried you might poison your customers?"

The Blending Of Comestibles And Foam Rubber At The Submolecular Level!

Loyd Grossman

Processed foods, unprocessed foods.

"Apparently we're reared by people who share the values of the people who eat us."

"Eating the mistakes is a tough job, but somebody has to do it."