pink slime

Fine cuisine is alive and well in the school lunchrooms of France. The menu includes lamb tajine, veal, crêpes, organic veggies, pâté and organic bread. Oh, yes -- and a cheese course.
In the case of ingredients that are harmful, we should be grateful to creative people that effectively brand "bad" ingredients for our own good. If nothing else, they are at least informing us about what we are consuming so we can make our own decisions as to what is more helpful and harmful.
Maintenance aside, here are three easy steps to killing pink slime that's already made its mark: Mix together a solution
McDonalds seems to be on a constant quest to prove to the world that its food is in fact actual food. And one of the more mysterious menu items has always been the Chicken McNugget.
Unfortunately for food companies, the Internet genie is out of the bottle and there's no turning back. So instead of commissioning studies that demonize the Internet, social media and/or "moms with food fears," food companies should take to heart the one simple lesson to be gleaned from the many recent successes in Internet food activism: Consumers want transparency.
Gifts that we didn't really want, need or -- in some cases -- didn't even know about. Here's my top 10 for 2013. It's just a shame they didn't include a gift receipt...
Marketing always sounds easier in theory than it is in practice. Even with a solid concept, outlining the execution often proves to be as difficult as coming up an idea to begin with.
These days, ground-beef manufacturers have the option to alter their packaging to disclose the presence of such products
Government data uncovered by Tomson and Evich show that schools in Illinois, Pennsylvania, Virginia and Texas ordered ground
While Harttung and Stein highlighted the infrastructural and supply chain issues with regard to food security, what does this mean when it comes to the actual food that people eat? Turn to the chef.
Taboos are a funny thing, and when it comes to breaking them, certainly not all food cultures are alike.
As the year comes to an end it's become a tradition of mine to write a note of gratitude to Big Ag for the many 'gifts' they've given us throughout the year that we didn't really want, need or -- in some cases -- didn't even know about. Here's my top 10 for 2012...
Last year, I wrapped up the year in food and nutrition stories with a detailed chronological summary. This time, I want to highlight four of the year's most significant events in the realm of food, food politics, and nutrition -- and the lessons they imparted.
For food producers, the impetus to produce the most food products at the lowest cost looms heavy. However, the motivation to ensure the safety of the products being sold should carry equal importance, if not more.
There's a real dispute about the safety of pink slime, but not so of chicken. If we has a nation became alarmed in proper proportion to things that are concerning, however, white slime would be a much bigger concern than pink slime.
So on Monday, October 1, is World Vegetarian Day--the kickoff for Vegetarian Awareness Month than runs throughout October. If you've been toying with the idea of going vegetarian, then let me be your cheerleader, and let the following lists inform and inspire! Good luck...and please share your journey!