This morning, I started thinking about the whole pink slime debacle and how it changed my entire outlook on supermarket shopping. I can't be the only one who felt deceived and disgusted by the whole thing. It also made me wonder what else they're doing with my food that I don't know about. Since then, I try to be a lot more selective about foods I buy, use a butcher, etc. I can't be the only one. Do you think that the major retail food supermarkets are feeling a backlash?
Yes, I know that there's no escaping a lot of this... And yes, I know that technically pink slime is 100 percent beef.
It's only a guess, but my guess is the backlash is very, very small. There are those who already distrusted agribusiness foods before hearing about LFTB, and those (a much larger group) who believed our food supply is safe, and still do. I am in the latter group. I was not particularly disturbed when I read about it, and I never worry about similar practices. There are no doubt many details of food processing I don't know about, and I don't need to. When such things become a problem, as they sometimes do, the information will come out.
The one thing that did disturb me about the LFTB issue is that it seems it may have been approved and used before the ammonia process was developed to kill pathogens. If that was done (I am not sure of this), it was reckless, I think.
One is at risk with processed foods, ever see a "hot Dog" processing plant? the live pigs go in one side of the plant, and on the other end neat pallets of frozen cases come out of the other. It is scary what happens between the doors!
It is difficult to avoid "Big Agra" in one's diet.
I try but it is more expensive than the local supermarket. I buy beef from a "backyard" farmer who raises no more than 2-3 steers at a time, grass fed, chelated minerals, and occasional organic grains, (just enough to keep them calm around people). The ground beef is made from pure beef cuts, no additional "commercial fat" added, (another trick of meat processers). I am the proud owner of a Birkshire pig, (with a friend) that is being raised by a small scale raw milk farmer. The pig is only fed excess milk and cream, whey, and organic veg that a local organic farm gives to the dairy guy. The pig will be ready in a few weeks to have slaughtered, cut, wrapped and flash frozen at a small processing house that I have visited, and we have the pork custom cut, sausage seasoned, etc. I buy eggs and meat chickens from another "small scale" farmer, the laying hens are outside all day and put up in a hen house at night; his meat chickens are not the "Frankenchickens" that aree raised in factory farm buildings force fed their cousins feather meal by products. These hybrid birds start having difficulty standing up and have heart attacks at 12 weeks old because they outgrow their heart's ability to keep up the their huige breasts, Rather I purchase heritage breeds that are raised in clean conditions, pastured, and humanely slaughtered.
BUT.......it costs more, a lot more to keep these producers in business, be it a hobby farmer or not.
Also,not convenient I drive all over a 3 county area to get eggs, pork, beef, chicken, homemade raw milk cheese, and I forgot we found a turkey guy.
If more people become truly concerned with what they are eating, more and more small scale operations will get in to the business and survive. Local sustainable farms are no match for "Big Agra", but they grow/produce a quality pure product that is humanely raised in clean healthy conditions, not in factory farm confinement buildings.
We get grassfed beef too. The cool thing for us is that most of the 'grass' is hay cut off our own property. (We have recreational land in northern Minnesota that includes about 90 acres of hay ground).
We eat a lot of pork and have bought Berkshire pork at the farmer's market in the past, but have never had our own Berkshire hog raised for us. I think that requires further investigation.
The fallout was small, unless you or a close family member were one of the 650 people who lost their job when the BPI plants were shut down.
If you know that it's 100% beef, then why do you find it disgusting? The texture? What about oysters? Lots of people find them disgusting. What evidence exists that there is anything unwholesome about it? Why do you say it's "technically" 100% beef. How is that different from 100% beef? Since when is 100% not 100%? Two guys at USDA who thought it was mislabeling the product it was mixed into dream up a nasty nickname for it in an internal e-mail, it gets into the popular press, and everybody freaks out as if it's poison -- IMO a really sorry example of gullibility and plain foolishness.
I doubt it has had much impact on 99% of shoppers. I personally have seen no credible evidence there is any reason to believe it should have had any impact whatsoever.