friday leftovers

January 8, 2007

This is one for the blinding flash of the obvious award for the week. Down towards the end of the article there’s a line that gave me pause: one-quarter said they did not have the money to buy and prepare their own food. Not sure I understand that one. Is it cheaper to eat prepared food for every meal as opposed to buying the ingredients in bulk?

Like to build things with your food? Would square eggs make it easier to build at breakfast? via boing boing

So Taco Bell is safe again. The Olive garden? Not so much. Think that washing your veggies and using the salad spinner gets everything all nice and clean? Maybe not: Scientists think most contamination lies on the surface of crops, but studies have shown that it is possible for bacteria to be taken up through root systems and actually wind up inside the plants, where no amount of washing could get rid of it. In any case, E. coli 0157:H7 tends to be sticky and is difficult or impossible to wash off, even when it’s only on the surface of produce.
Got Pork? Smithfield Foods actually faces a more difficult task than transmogrifying the populations of America’s thirty-two largest cities into edible packages of meat. Hogs produce three times more excrement than human beings do. The 500,000 pigs at a single Smithfield subsidiary in Utah generate more fecal matter each year than the 1.5 million inhabitants of Manhattan. The best estimates put Smithfield’s total waste discharge at 26 million tons a year. That would fill four Yankee Stadiums. Even when divided among the many small pig production units that surround the company’s slaughterhouses, that is not a containable amount. via guilty carnivore

One man. One blog. One year. 365 different beers.

None of us would make our purchasing decisions because the food packaging looked green, healthy, and eco-friendly, would we? Ex-Alaskan Kim Severson a gives an interesting look at the way the food manufacturing industry is re-packaging food in order to entice those of us paying attention to what we eat.

The Serial Diners are eating out. A lot. At every restaurant in the Toronto yellow pages. They have rules, and a code of ethics.

I’m not sure I’d be willing to pay for or even want to eat anything I haven’t seen….

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