Video Library
Biomedical Scholars Share their Stories
2012 Pew Biomedical Scholar Kathryn E. Wellen, Ph.D and 1994 Pew Biomedical Scholar Gary H. Gibbons, M.D. discuss the impact that being a Pew Biomedical Scholar has had on their lives and careers.
Foodborne Illness Victims Urge Obama To Release Draft Food Safety Rules
Foodborne illness victim Haylee Bernstein and her mother, Rita, speak out about the importance of implementing the FDA Food Safety Modernization Act.
A Supermom Goes to Washington
Everly Macario lost her son Simon to a drug-resistant infection when he was only one-and-a-half years old. Since then, she’s been a strong voice in the fight to conserve antibiotics.
Chefs Highlight Need to End Overuse of Antibiotics in Food Animal Production
Celebrity chefs and restauranteurs Suzanne Goin and Mary Sue Milliken, who serve only antibiotic-free meat in their establishments, came to Washington, D.C., on May 15 to address the overuse of antibiotics in food animal production.
Committed to Farming, Committed to Health
Illinois farmers Allan Sexton, a retired veterinarian, and his wife Jeanne explain why they choose to raise their livestock without misusing antibiotics.
Collaboration Examines Impact of Updated USDA Standards
Pew and the Robert Wood Johnson Foundation collaborate to examine impact of updated USDA standards for snack and a la carte foods and beverages sold in schools.
Make Our Food Safe: Kyle Allgood Story
In 2006, two-year-old Kyle Allgood became sick and passed away after eating contaminated spinach. This is his family's story.
Supermoms Take on Washington to Protect Life-Saving Antibiotics
A special thank you message from the Pew Campaign on Human Health and Industrial Farming
A Mother Fights Against Antibiotic Resistance
Chicago-based mother Everly Macario describes her drive to curb overuse of antibiotics after losing her son to an antibiotic-resistant infection.
Snack Foods and Beverages in Schools
Eighty percent of American voters favor national nutrition standards that would limit calories, fat, and sodium in snack and à la carte foods sold in U.S. schools.
