Tag Archives: meat

Meat and mystery

Another day, another tale of mystery meat. Nestle voluntarily recalled two of its Hot Pocket products as part of a larger meat recall…. These products may have been affected by a recall by Rancho Feeding Corp. last week of 8.7 … Continue reading

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Putting a face on food waste

Last week I ran across, again, the figure that Americans waste 40 percent of our food, which was widely reported last summer. I got to wondering how much of that was meat, because I am (and try to remain) keenly … Continue reading

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Scientifically sound? Maybe. But wise?

“Let’s start the new year on scientifically sound footing,” writes Jane Brody in the New York Times. Maybe in addition, we could all start the new year by recognizing that our food — and ourselves — are more than just collections of chemicals. Continue reading

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Ten thousand year tomorrow corn chowder

It is summer, and corn is coming into season. I am not ashamed to admit that I have a corn problem: When I see corn, I have to buy it. I buy a dozen ears, even if I have no … Continue reading

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In further defense of scrapple

Doubtless some readers will have been puzzled yesterday by my use of scrapple as a model of purity. But, you know, there is scrapple, and then there is scrapple. There’s country scrapple and city scrapple, as the distinction used to … Continue reading

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Pink slime: Or, the whole scrapple

My main thought on all this horror over “pink slime” is that it doesn’t sound any worse than any food-like product I’d expect to come out of a factory. I mean, what do you expect? The goal of the U.S. … Continue reading

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Why plastic chicken is not the answer

Mark Bittman writes in this Sunday’s New York Times (“Finally, Fake Chicken Worth Eating”) that he has decided, at last, to endorse fake meat, because he believes that Americans ought to eat less meat and because certain new soy- and … Continue reading

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What’s a chicken worth?

Occasionally I see arguments to the effect that eating red meat is dangerously damaging to the environment — red meat specifically, as compared to poultry. For example, that it takes 2,500 gallons of water to produce a pound of beef, … Continue reading

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More tender morsels

The matter of grass-fed beef and dental hygeine has me thinking some more about the connection between cuisine and agriculture, or between what we might think of as personal or cultural preference and the on-the-ground facts of how food is … Continue reading

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Tender morsels

James McWilliams writes today in the Freakonomics blog that advocates of grass-fed beef are mistaken in asserting that until very recently, all beef was grass-fed. He’s right, as far as he goes: Agriculture experts advocated raising beef cattle on corn … Continue reading

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