March 6, 2015
NEW DIET guidelines: a death knell for meat eating? Headlines for February's long-awaited Dietary Guidelines Advisory Committee recommendations practically shouted as much. And the meat industry seemed to agree: Barry Carpenter, president and CEO of the North American Meat Institute, quickly slammed the committee for a "flawed" report "generalizing about an entire category of foods," although that's exactly what the guidelines have done since back in the "Four Food Groups" days. At issue is a shift in the overall favorability of flesh-based foods in the diet: When the guidelines were last revised, in 2010, they said that healthy eating "emphasizes . . . lean meats and poultry," while the new recommendations say a healthy diet is "lower in red and processed meat.
March 29, 2013
THE INDUSTRY'S Pat Szoke is a chef, but if he ever decides to hang up his apron, he's got a future in diplomacy. That much became clear last month when he adroitly responded to a question I likely pose more than I should: Do you like Spam? "I wouldn't say it's my number one choice," replied Szoke, who was seeking ideas for a limited-time menu inspired by the tastes of local food and drink writers. He'd never sampled Hormel's tinned wonder meat, a high point of American ingenuity that's somehow become "one of the most reviled foodstuffs known to man," according to Philly-based author Carolyn Wyman's 1999 book, Spam: A Biography . But he knew enough to approach the product with a healthy helping of skepticism.
January 31, 2013 |
Super Bowl Sunday surely is one of the meatiest eating days of the year. And some recent trends on the butchering side of things are offering whole new ways to raise your meat game, so to speak. Until recently, shopping for meat at the grocer generally meant you were limited to just a few mainstream cuts, says meat guru Bruce Aidells, author of last year's The Great Meat Cookbook . Part of the problem was the standardization of the meat industry. Butchering skills waned because so much was handled at the industrial level.
July 27, 2012 |
WASHINGTON - Imagine the Department of Education pushing an idea called "Teacherless Tuesday," or the Department of Homeland Security suggesting "Fenceless Friday. " The Department of Agriculture, promoter of all things edible, had a plan this week in an in-house newsletter to promote "Meatless Mondays" in the vast bureaucracy's employee cafeterias. Meatless Monday is a global campaign backed by the Johns Hopkins Bloomberg School of Public Health and others to reduce the possible health risks of eating too much meat.
April 10, 2012 |
To the legion of Americans running away from a hamburger additive as fast as a startled Angus, Kansas Gov. Sam Brownback is here to tell you: "It's beef, dude. " Technically, he's right. The U.S. Department of Agriculture's official definition of beef for marketing purposes is "flesh of cattle. " And the product officially known as "lean, finely textured beef," and now infamously known as "pink slime," does originate with a cow. But, dude, we're talking about salvaged scraps, simmered at low heat and spun at high speed to remove the fat, then spritzed with ammonia to kill bacteria.
October 9, 2008
WILL 2008 mark the beginning of the end for the U.S. meat industry? The escalating costs of corn and soybeans caused by harvest shortfalls, rising global demand and government-mandated ethanol production are forcing widespread cutbacks in the number of animals raised for food. So does the current credit crunch. A recent report by the Pew Charitable Trusts recommends a phase-out of intensive confinement, which would force additional cutbacks. For the animals and caring consumers, such cuts are long overdue.
July 1, 2005
WHATEVER happened to the good old days, when the Fourth of July was just Independence Day and the worst things we had to fear were traffic jams and wayward fireworks? Recent government warnings suggest that this year's top threat is food poisoning from inadequately grilled hamburgers and hot dogs. According to the Centers for Disease Control, deadly pathogens in meat products sicken millions of consumers annually and kill 9,000. Key offenders are E. coli, salmonella, and listeria.
December 12, 2003
THE Thanksgiving tale by Ronnie Polaneczky (Nov. 26) contained unfair and insulting inferences against a generations-old family business, Cannuli House of Pork. Ms. Polaneczky, in an unsuccessful attempt at telling a humorous holiday tale, erroneously portrays the owner, Charles Cannuli, as a merciless butcher who decapitates the pig before the eyes of impressionable children. But the fault is on Ms. Polaneczky's decision to expose young children to things they were obviously not mature enough to handle.
July 3, 2003 |
Domenic E. Venuto, 73, of Somers Point, N.J., former owner of Venuto's Veal & Lamb, a South Philadelphia meat-packing company that served restaurants, hotels and supermarkets in the area for more than 55 years, died of heart failure Sunday at home. Mr. Venuto was a longtime resident of Havertown before moving to Atlantic County eight years ago. He and his company remained in business until the late 1990s, even after the meat-packing industry had consolidated and the invention of vacuum packaging wiped out his competitors.
May 21, 2003
At the outset of any discusson of the serious shortcomings of the U.S. meat inspection system, it is important to appreciate the terrible costs: Kevin Kowalcyk, a Wisconsin boy dead at age 2 after apparently eating a hamburger contaminated with deadly E. coli bacteria. Julia Capriotti, a New Jersey girl crippled in her mother's womb by the the bacteria listeria, which contaminates pre-cooked meats. Now age 5, Julia cannot walk or stand. Raymond Drayton, 75, a retired Philadelphia bus driver who doubled over in pain on Aug. 28 last year and died by Sept.