As a Korean-American foodie who resides in West Oakland, I’m lucky that there’s a slew of fine eateries not too far from our home all along Telegraph Avenue in Temescal.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.