Having crossed the third trimester threshold, I have my panicked moments where I question my ability to handle one more baby or one more meal. Can I really do this? Then I plant my feet firmly in the kitchen and whip up a batch of meatballs. Yes, I can do this, one meatball at a time.
Only a few years ago, you were lucky if you could find a small frozen package of ground "buffalo" tucked away in an obscure corner of a market's freezer section. Nowadays bison can be an integral part of a healthy diet.
A sincere investment of corporate money and influence to support labeling and really fight for it -- not just some easy greenwash PR only stating support for labeling -- could have a huge positive impact on public sentiment toward GMOs.
Have you ever noticed that the USDA recommends that steaks and roasts be cooked to 145° while ground beef should be cooked to 160°? Have you ever wondered why there is a difference? After all, beef is beef -- right?
Testing is not true prevention, and we still have a long way to go toward cleaning up the industrialized meat system. It also doesn't make ground beef completely safe or, for that matter, healthy. But it's a start.
The USDA's announcement that school districts will be able to opt out of an ammonium-hydroxide treated ground beef filler known as both Lean Finely Textured Beef and "pink slime" is not exactly inspiring confidence.