Documentation: Is there adequate documentation for factual statements? Is the documentation reliable, verifiable from a second source? Is there enough information to cite this information in a paper (author, title, source, date)?
Content:Is the information current? When was the last time the page was updated? Does the page have good flow, indicating that some thought went into its design?Are there many spelling or grammatical errors that indicate hurried thought?Is it flashy, with little content?
Authority:Who produced this site – is it a credible source? Anyone can put up a website – be skeptical of the source. Is this document self‐published or does it carry the weight of a publisher or organization? What is the domain of the URL.
Persuasiveness: Is the document biased or slanted?Are there few or no logical errors such as appeal to authority, circular reasoning, etc?If you found this information in a printed source, would you trust it?
Chef Magazine strives to assist foodservice professionals make the right decisions for their businesses by delivering ideas, information and inspiration for success. Chef Magazine integrates the art of food preparation from back-of-house techniques to the front-of-house dining experience.
The Culinary Institute of America's website for foodservice professionals. With educational excellence and cutting edge technology, ciaprochef.com is a connection to career success. Some of their offerings for foodservice professionals are: specialized certification programs; online programs and training materials including recipes; and industry services and events.
FoodSafety.gov is the gateway to food safety information provided by government agencies. The Food Safety and Inspection Service (FSIS) of the U.S. Department of Agriculture, the U.S. Food and Drug Administration (FDA), and the Centers for Disease Control and Prevention (CDC) serve important roles in ensuring food safety in the United States.
The Institute of Food Science & Technology (IFST) is the voice of the food profession. We are the leading qualifying body for food professionals in Europe and the only professional body in the UK concerned with all aspects of food science and technology.
The Southern Foodways Alliance documents, studies, and celebrates the diverse food cultures of the changing American South. We set a common table where black and white, rich and poor — all who gather — may consider our history and our future in a spirit of reconciliation.
StarChefs.com™, the magazine for culinary insiders, has been serving the restaurant industry since 1995. StarChefs.com’s original culinary content is driven by in-person tastings and interviews across the world. Its mission is to catalyze culinary professionals’ success and give them the tools they need to overcome their specific challenges.
Since 1988, the SARE grants and education program has advanced agricultural innovation that promotes profitability, stewardship of the land, air and water, and quality of life for farmers, ranchers and their communities.
The Agricultural Research Service (ARS) is the U.S. Department of Agriculture's chief scientific in-house research agency. Our job is finding solutions to agricultural problems that affect Americans every day from field to table.
The Food Safety and Inspection Service (FSIS) is the public health agency in the U.S. Department of Agriculture responsible for ensuring that the nation's commercial supply of meat, poultry, and egg products is safe, wholesome, and correctly labeled and packaged.
The Pesticide Action Network (PAN) works to loosen the pesticide industry’s control over global agriculture by holding accountable governmental bodies that are charged with regulating pesticides. We’ve been in this struggle for more than 27 years, across six continents–and we have never been more confident than we are today that real, global food system reform is possible.