In case you missed it: a former United States Department of Agriculture scientist says 70 percent of ground beef in supermarkets contains “pink slime.” YUM!:
The “pink slime” is made by gathering waste trimmings, simmering them at low heat so the fat separates easily from the muscle, and spinning the trimmings using a centrifuge to complete the separation. Next, the mixture is sent through pipes where it is sprayed with ammonia gas to kill bacteria. The process is completed by packaging the meat into bricks. Then, it is frozen and shipped to grocery stores and meat packers, where it is added to most ground beef.
The “pink slime” does not have to appear on the label because, over objections of its own scientists, USDA officials with links to the beef industry labeled it meat.
“The under secretary said, ‘it’s pink, therefore it’s meat,’” Custer told ABC News.
If that last part isn’t some sound reasoning, I don’t know what is. Bon appétit!
Appalled Jamie Oliver is appalled because these students at a West Virginia public school don’t know a tomato from a potato (literally). Thank god for his new TV program, Jamie Oliver’s Food Revolution, in which he’ll teach us lardy American barbarians about beets and greens and not stuffing our faces with frenchy fries 24/7.
Of course Vegansaurs have been on top of this for ages—remember the Healthy School Lunches program?—but as none of us has a proto-mullet, a foreign accent, or an array of best-selling cookbooks, ABC has yet to offer us a “Vegansaurus in Your Kitchen” (or whatever) show.
I promise it’d be better than fully 50 percent of the “original” programming on TV today, plus EDUCATIONAL! But whatever, ABC, go with Jamie Oliver, child-humiliator. Your choice.
(thanks, Grub Street San Francisco!)