This Little Piggy Went To Market: Where Does Your Meat Come From?
With the worry that American beef is pumped up with hormones and who knows what else, maybe it is time Americans are taught where the food on their plates comes from.
With the worry that American beef is pumped up with hormones and who knows what else, maybe it is time Americans are taught where the food on their plates comes from.
AP | CANDICE CHOI | Posted 05.22.2012
NEW YORK -- "Pink slime" was almost "pink paste" or "pink goo." The microbiologist who coined the term for lean finely textured beef ran through a fe...
Frances Beinecke | Posted 05.16.2012
Today, NRDC announces the winners of the 2012 Growing Green Awards. These awards celebrate the farmers, business owners, and bold thinkers who are transforming America's food system.
Gregg McBride | Posted 05.14.2012
Are you sure you were enjoying a delicious filet mignon the last time you went out to a fancy steakhouse? Or were you eating pieces of stew-quality meat that were "glued" together to form what resembled a filet mignon, but was actually anything but?
The Huffington Post | Sarah Klein | Posted 05.14.2012
First it was pink slime. Then, it was crushed cochineal beetles in your favorite strawberry-flavored Starbucks drinks. Briefly, it was tuna scrape. An...
HuffingtonPost.com | Dave Jamieson | Posted 05.11.2012
The uproar over "pink slime" beef products may have claimed some collateral damage, with a meatpacking worker in California saying she and her colleag...
AP | GRANT SCHULTE | Posted 05.09.2012
LINCOLN, Neb. -- Beef Products Inc. will close processing plants in three states this month because of the controversy surrounding its meat product th...
Andrew Gunther | Posted 05.04.2012
Both BSE and the "pink slime" fiasco are the indirect outcomes of the incessant drive to industrialize livestock farming and meat processing.
Nancy Huehnergarth | Posted 05.03.2012
Inciting grassroots involvement in food system issues is critical -- yet, until the pink slime debacle, consumer uprisings have mostly eluded the movement. Why did this issue create such a powerful consumer reaction?
The Huffington Post | Carey Polis | Posted 05.03.2012
On Monday, KGO-TV, the San Francisco affiliate of ABC, aired a report on transglutaminase, more commonly known as "meat glue." The clip, embedded belo...
John Robbins | Posted 04.26.2012
This recent case of mad cow disease could be an isolated case. It could amount to nothing more than a fleeting news item. That, certainly, is what the U.S. meat industry would like officials to think, and what it would like consumers to believe.
The Huffington Post | Laura Schocker | Posted 04.26.2012
The last few months haven't been kind to ground beef. First came the news about pink slime, an ammonia-based filler that grossed us all out. Then this...
Kelly Dorfman | Posted 04.24.2012
Safe, consciously-raised animals are not too expensive for most of us, but we all have to adjust to the real cost of producing healthy food.
Phil Lempert | Posted 04.24.2012
With our typical proteins' prices on the rise, the question is whether, as the culture of our population shifts to a more diverse ethnic mix, will popular protein sources from around the world end up on supermarket shelves?
Mary Bradley | Posted 04.23.2012
The association of animal protein (especially that loaded with highly saturated fat) and increased health risks is not new. Does the threat of death, as opposed to unpleasant diseases like cancer and heart disease, make a difference in how consumers behave?
Posted 04.16.2012
By P.J. Huffstutter and Lisa Baertlein Standing before a crowd of McDonald's Corp shareholders at its headquarters last spring, an unlikely inv...
Michael F. Jacobson | Posted 04.13.2012
Signs that our food system is broken are all around us. So are the signs that Americans are craving change and want to do something about it.
Josh Ozersky on Time.com | Posted 04.11.2012
As a committed carnivore, I feel strongly that a steakhouse is the last place anybody who really loves beef should go. I don’t write this as a food ...
Food Safety News | Posted 04.09.2012
The story of Beef Products Inc.'s Lean Finely Textured Beef isn't new, and neither is the nickname "pink slime". Yet after more than 10 years on the m...
Posted 04.06.2012
After avoiding the "pink slime" controversy for the most part, Chicago Public School officials are now admitting that students may have been served th...
Bettina Elias Siegel | Posted 04.06.2012
So the filler which is the subject of so much controversy has not been in our food supply for "20 years." But what about that claim by BPI and its supporters that the use of this filler has been without incident?
Gregg McBride | Posted 04.05.2012
When recently discussing pink slime, Iowa Governor Terry Branstad noted, "It's beef, but it's a leaner beef, which is better for you." A leaner beef, Governor?
Reuters | Posted 04.05.2012
* Ammonium hydroxide cleared for food in 1974 * Related ammonia compounds used in baking, chocolate * Pink slime a "gros...
NYTimes.com | Posted 04.04.2012
Rick Perry -- remember him? -- was more inspired as a defender of the beef processing industry than he was as a debater. Last week, Perry -- along wit...
Michele Simon | Posted 04.03.2012
During the weekend, the meat industry hosted a massive picnic in Iowa (with what else, free burgers) to show its support for Beef Products Inc, maker of the filler. The event was held, fittingly, at the Tyson Events Center.
Jamie Schler | Posted 05.29.2012