Tag: meat

Fast-Food Scandal Revives China’s Food Safety Anxieties

Fast-Food Scandal Revives China’s Food Safety Anxieties

| July 28, 2014 | 0 Comments

An American-owned company that supplies meat to fast-food chains in China has pulled all its products made by a subsidiary. An expose revealed some of the products were mishandled and had expired.

Continue Reading

The Lexicon of Sustainability: “Antibiotic-Free” featuring Bill & Nicolette Niman of BN Ranch

The Lexicon of Sustainability: “Antibiotic-Free” featuring Bill & Nicolette Niman of BN Ranch

| May 1, 2014 | 0 Comments

In the latest video from the Lexicon of Sustainability’s Douglas Gayeton, “Antibiotic-Free,” Bill and Nicolette Niman of BN Ranchshare their thoughts on the growing movement in the U.S. to remove sub-therapeutic antibiotics from American beef.

Continue Reading

How Your Love Of Burgers May Be Helping To Drive Wildlife Extinct

How Your Love Of Burgers May Be Helping To Drive Wildlife Extinct

| March 21, 2014 | 0 Comments

Many meat-eating animal lovers may not realize that their hankering for hamburgers hurts wildlife. A conservation group says some species have already been driven extinct by the livestock industry.

Continue Reading

Eat Plants and Prosper: For Longevity, Go Easy on the Meat, Study Says

Eat Plants and Prosper: For Longevity, Go Easy on the Meat, Study Says

| March 6, 2014 | 0 Comments

A new study cautions that eating a diet rich in animal proteins could be as harmful to health as smoking. Not quite, other researchers say, but it’s still a good idea to go heavy on the greens.

Continue Reading

Making Boudin Blanc with the Meat Club: Try It Yourself

Making Boudin Blanc with the Meat Club: Try It Yourself

What’s the first rule of Meat Club? Never make meat alone, not when you can measure, mix, grind, and stuff together with friends. Stephanie Rosenbaum hangs out with a group of sociable DIY’ers determined to beat the fear of meat-ing with a 30-pound batch of French boudin blanc.

Continue Reading

Glamorous Comfort Food: Succulent Braised Short Ribs for Christmas

Glamorous Comfort Food: Succulent Braised Short Ribs for Christmas

| December 20, 2013 | 0 Comments

Rich and decadent doesn’t have to mean hours sweating over the stove, or a huge dent in your wallet. Make these succulent braised short ribs the centerpiece of your Christmas dinner, and you won’t be disappointed.

Continue Reading

Industrial Meat Bad, Small Farm Good? It’s Not So Simple

Industrial Meat Bad, Small Farm Good? It’s Not So Simple

| December 17, 2013 | 0 Comments

When it comes to making livestock agriculture more sustainable, there’s no one-size-fits-all approach. That’s the conclusion of a study of livestock around the world.

Continue Reading

Chowing Down On Meat, Dairy Alters Gut Bacteria A Lot, And Quickly

Chowing Down On Meat, Dairy Alters Gut Bacteria A Lot, And Quickly

| December 12, 2013 | 0 Comments

Shifting to a diet that’s packed with pork, cheese and eggs has a big influence on the trillion of bacteria living in our guts, even after just a few days, new research shows. And some of these changes probably aren’t so good. One type of microbe that flourishes under the meat-based diet has been linked to diseases in mice.

Continue Reading

‘In Meat We Trust’ Argues We Got The Meat Industry We Asked For

‘In Meat We Trust’ Argues We Got The Meat Industry We Asked For

| December 9, 2013 | 0 Comments

Historian Maureen Ogle’s new book examines the rise of our modern industrial meat system by examining its roots — all the way back to Colonial America. There’s a fundamental disconnect, she argues, in our demands for both cheap, plentiful meat and an end to factory farms. Something, she says, has to give.

Continue Reading

How’s The Sausage Made? These Folks Really Want To Share The Knowledge

How’s The Sausage Made? These Folks Really Want To Share The Knowledge

| October 4, 2013 | 0 Comments

Artisanal meat producers face a big barrier to getting into the game: They have to come up with a complex food safety plan that can take months of research and tens of thousands of dollars to craft. A new project wants to make it easier for the next charcuterie master to open shop by creating an open-source safety plan that newbies can look to.

Continue Reading

Pig + Woman + Knife: Butchery with Bailie at Fatted Calf

Pig + Woman + Knife: Butchery with Bailie at Fatted Calf

| August 15, 2013 | 0 Comments

Bailie is the woman behind Pig + Woman + Knife, which gives hunters, home and restaurant cooks hands-on knowledge and tutorials on breaking down pig, duck and lamb. Bailie practices her butchery and charcuterie craft while working at Fatted Calf, which has locations in San Francisco and Napa.

Continue Reading

Chipotle Is Keeping Its Meat Antibiotic-Free After All

Chipotle Is Keeping Its Meat Antibiotic-Free After All

| August 13, 2013 | 0 Comments

Chipotle isn’t changing its ban on meat raised with antibiotics after all, despite headlines to the contrary, a spokesman for the Mexican-fast-food chain tells NPR. According to an official statement from Chipotle, the chain’s antibiotic ban still stands. For now.

Continue Reading

Are Antibiotics On The Farm Risky Business?

Are Antibiotics On The Farm Risky Business?

| July 11, 2013 | 1 Comment

Farmers give antibiotics routinely to pigs, beef cattle and poultry. They say the drugs help keep animals healthy and get them to market faster. Others say this practice practically guarantees that bacteria will develop resistance to these antibiotics more quickly, endangering human lives and the long-term viability of the drugs.

Continue Reading

Tender Beef, Without The Pathogens: USDA Proposes Labeling Rules

Tender Beef, Without The Pathogens: USDA Proposes Labeling Rules

| June 11, 2013 | 0 Comments

The mechanical process the meat industry uses to tenderize tough muscle fibers can also introduce dangerous pathogens into beef cuts. The thinking behind the proposed new labels: If you know your cut of meat has been mechanically tenderized, you’ll be inclined to cook it a little longer.

Continue Reading