DO YOU REALLY WANT TO EAT IT?
DAY BOOK
METAL AND GREEN
Wherein iron and nature dance together, nicely and with a touch of whimsey.
A lot of intersecting lines and planes in the frame below.
By the way, the iron work is by Sergio Olivares, black smith and welder who works on the Central Coast.
See you down the trail.
I was surprised to learn that 70% of all ground beef sold in the US contains pink slime. That is the popular name for Lean Finely Textured Beef (LFTB) which is a fancy name for a processed product now at the center of a growing controversy.
Pink slime is made by boiling beef bones under pressure to separate what normally sticks to the bone. The remains are then run through a centrifuge to separate the meat. The USDA says this process separates "most" of the fat from the meat which is then treated with an ammonia process to kill germs. Voila-to the market.
This procedure, pioneered in the 1980's and "improved" in the 90's allows marketers to sell older and less fresh beef. The pink slime is worked into hamburger, frozen hamburgers and most school lunch programs.
Healthy eating and consumer groups have roiled up enough public reaction the USDA is now undertaking a process to allow schools to opt out of buying food with pink slime for just regular non ammonia gas exposed beef.
Nancy Huehnergarth, a founder of the New York State
Healthy Eating and Physical Activity Alliance posted the
following quote in her Huffington Post blog
John Turenne, the president and founder of Sustainable Food Systems LLC, which works with schools to create healthier, sustainable food programs, nicely summed up this past week's collective anger: "Agribusiness is corrupting society with processed garbage," said Turenne. "The fact that chemicals like ammonia are being used on so much of our food, without our knowledge, is infuriating. Let's stick to real food."
To which I add, amen!
METAL AND GREEN
Wherein iron and nature dance together, nicely and with a touch of whimsey.
See you down the trail.
