Meat // Current

Mad Cow Disease persists in Canada

The Canadian Food Inspection Agency said no part of the animal's carcass entered the human food or animal feed supply. The... more

urlspotter
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Meats and Books

A couple of exhibitions in New York and San Francisco highlight works made from some common materials that you might not have... more

rawleyv
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Red meat primes body for intestinal germ: study

PARIS (AFP) – A steady diet of red meat makes the body more susceptible to a virulent form of intestinal bug that can cause... more

animalia_libero
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Toxic bug has meat-eaters in its sights

Just when it seemed that contaminated vegetables posed a bigger risk of food poisoning than eating meat, along comes a pathogen... more

bedeboop
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Dog Meat & Beef, What is the Difference?

The video pretty much speaks for itself. When you're watching it try and remember that this is essentially NO DIFFERENT than... more

Colonial_Zombie
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Meat art

"Meat After Meat Joy brings together the work of contemporary artists who use meat in their work (raw meat, the concept of... more

purplefox
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The Caveman Diet

Maybe the Caveman were on to something. Karney Hatch shows us that their diet, unsullied by artificial flavors and high fructose... more

karney
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Sign of the times? UK retailers security tag meat

With rising food prices, unemployment and desperation in the air, some supermarkets are taking the precaution of security-tagging... more

purplefox
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NYC: Meat After Joy @Daneyal Mahmood Gallery thru 11/15

Meat After Meat Joy brings together the work of contemporary artists who use meat in their work (raw meat, the concept of meat,... more

khsing
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PETA publicly denounces Phillies outfielder Shane Victorino because he likes to eat Spam

Honestly, does PETA have anything better to do than publicly go after a baseball player that they clearly never heard of before... more

kozeki
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http://news.bbc.co.uk/2/hi/health/7655405.stm

Levels could be up to 15% higher in people who ate a lot of meat and dairy products.

VegaNerDiva
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12-year-old McDonald's hamburger, still looking good

The McDonald's hamburger on the right is from 2008; the one on the left is from 1996. And they both look fairly edible. ... more

VegaNerDiva
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How To Eat A Kangaroo

The question of how to eat an environmentally-conscious meal has a number of answers. For example, in Australia, researchers have... more

mcamca
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The future of food: Prepare yourself for a vegetarian world

From the head chef at MomoFuko:

You've seen the articles, right there on the front page next to equally uplifting stories about oil, the economy, and the war: The cost of food--of producing and procuring it--is soaring. In the restaurant world, it's all anyone can talk about. And the thing is, this is no temporary spike; it's actually a massive correction.

The machinery that's pumped so much meat into our lives over the last half century was never built to last, and now it's breaking down big-time. Feed is more expensive. Gasoline is more expensive. Milk, rice, butter, corn--it's all going through the roof. And for the foreseeable future, it's not coming back down.

Farmer Michael's feed costs have risen 400 percent in the last twelve months. To make a profit on the beautiful turkeys his family is raising in time for Thanksgiving, he'll have to charge a hundred bucks a bird. At Momofuku, I'm paying 150 percent more for humanely raised pork belly than I was paying at this time last year. And at the hyperglobal megachains that feed most of America, the only way they'll be able to keep selling one-dollar hamburgers is to grow their "protein units" in petri dishes, add even more filler to their products, and outright enslave the workers whose backs they're already breaking to keep costs artificially low.

It's depressing, this state of affairs, and sometimes I let myself wallow in it. But then I think about the opportunity this situation presents. Let's allow these harsh new realities to force us to do something that Alice Waters has been advocating for decades: Let's finally embrace the truth that food is not something to be taken for granted. As a culture, we need to be more curious about where our food comes from. We need to buy from farmers who are trying to do things the right way. We need to think before we eat.

If we do, we'll find that our cuisine and eating habits will more closely resemble those of the nineteenth century than the late twentieth. Hunting will be less about the buck points and more about the meat. Nose-to-tail eating will make a comeback--not because of fashion or Fergus Henderson (whom I love), but because of scarcity and price. And small-scale farming--little vegetable gardens in the backyards of homes in cities, suburbs, and the countryside alike--will become not just economically sensible but cool. Hell, maybe foraging for mushrooms and wild fruits will become a seminormal skill again.

At the table, this means our plates will be heavier on grains and greens, and meat will shift from the center of the dish to a supporting role--the role it's played throughout history in most of the world's cuisines.

At Momofuku, we've made a name for ourselves selling lots of pig and not accommodating vegetarians. So, yeah, I recognize the hypocrisy of me telling you to eat more veggies and less meat. Guilty as charged. But don't get me wrong: My restaurants still won't kowtow to vegetarians. We will, however, focus more on vegetable and grain dishes in which meat adds flavor, not heft.From the head chef at MomoFuko: You've seen the articles, right there on the front page next to equally uplifting stories... more

JanaPokana
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1 response

1 month ago

Food inflation could slow down overall, except for meat - Aug. 13, 2008

'Unsustainable' prices for cereal and other foods could moderate soon, experts say, but get ready to pay more for meat

starr111
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0 responses

1 month ago

Goose is cooked...

DOZENS of geese have vanished from an ancient castle, prompting fears they are being stolen for food by hard-up families. Up to... more

gooseman
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0 responses

2 months ago

Offal makes a comeback in British dining

Guts and organs anyone? Apparently offal, once a traditional British staple, is making a comeback.

rwylie
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13 responses

2 months ago

New US law requires labels on meat-country of origin labels now required

WASHINGTON - In a few weeks, American shoppers will be able to look at a cut of meat or a pound of hamburger and see something they've never seen before-a label that says where the meat came from.

Starting Sept. 30, food manufacturers and grocery stores have to comply with a new federal law that requires "Country of Origin Labeling," or COOL, on beef, pork, chicken and lamb.

The new labels will tell consumers whether their food came from animals raised in the U.S. or another country. The law also covers perishable items, such as fruits and vegetables and a variety of nuts. Some say this will enable consumers to avoid food that, for example, comes from countries that they have heard have food safety problems. It also will allow consumers to stick to American-grown food, if that is their preference.

Because of the complexities of the livestock industry, some product labels may list multiple countries. That's especially true of ground beef, because some meat processors combine cuts from a number of countries to make ground meat and hamburger patties.

Food safety groups have hailed COOL as a necessary step toward broader consumer education and buying choices. But now they complain that the Department of Agriculture has defined it as narrowly as possible.

For example, they say, the agency has defined a host of foods as "processed," such as mixed frozen vegetables, which exempts them from the new law.

"When they finalized this rule, they bent over backward to make as few things be covered as possible," said Michael Hansen, a senior staff scientist with Consumers Union. "There are giant, giant loopholes in the law."

Many in the meat industry, these advocates say, have fought the new labeling law because they don't want consumers to know that they're buying imported hamburger and beef cuts. The USDA also stood against COOL, according to Lloyd Day, head of the agency's Agricultural Marketing Service, because of its projected impact on consumers and its estimated cost to the food industry: $2.5 billion in the first year.

But Congress has decreed that COOL will take effect on Sept. 30, so the debate over its merits is largely over. Now the industry is bracing for COOL's impact.

"We don't know exactly how it's all going to work," said Colin Woodall, the executive director of legislative affairs for the National Cattlemen's Beef Association. "And we won't know until it's fully up and running."
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I'm sure there are loopholes to this especially where $$$ are concerned, but at least there is a law calling for country of origin labels on meat. I personally don't eat meat any longer, but for those who do, look for it on your labels starting Sept. 30th. Now we have to keep fighting to get the source of the food noted on labels as in genetically modified versus conventional. Then we will be making progress in full disclosure to consumers.WASHINGTON - In a few weeks, American shoppers will be able to look at a cut of meat or a pound of hamburger and see something... more