What a delicious story from our friends in Australia (hat tip, Dad):
I find a lot of the concerns people have about meatpacking and processing fairly silly, but this is more than a little unsettling, don’t you think?
You might also like:
- Stolen #AshleyMadison user data published
It’s hard to overstate how disruptive the AshleyMadison.com data dump could ultimately be. It’s an e… - Agitate for meaningful tax reform instead
Well, here’s another story of breathless outrage over a corporation not paying any federal income ta… - A word on the Rocket City Trash Pandas
We’ll have a minor league baseball team affiliated with the Angels playing in Madison beginning in 2… - Peering over the cliff at 300, and backing away
I’ve posted about my health before. My pattern is to get excited about making positive changes, then… - Of course you can wear an undershirt with a polo
I wear polo shirts most days. They work with slacks, jeans, or shorts. They’re comfortable, inexpens…
Well that’s just a tad bit disconcerting. Especially since I like my meat cooked no more than medium rare. What won’t a company/industry do to make a buck?
You know, this makes a good case for why we still need the FDA…
I think it makes a good case for oversight in general, though not necessarily governmental. I don’t have a theoretical problem with an inspecting/certifying organization being one competing for reputation in the private market.
By the way, you know those chunks of crab that you know aren’t really crab in seafood salad, but they taste so good anyway that you don’t care? They use transglutaminase to make those too. To me, though, even that’s a little different. There’s no illusion you’re getting something less than ideal made artificially palatable when it comes to seafood salad.
(See also: “mechanically separated” meat. If you don’t know what that means and you enjoy products containing such–hot dogs, bologna, chicken nuggets, and so forth–don’t ever look it up.)