Showing posts with label local business. Show all posts
Showing posts with label local business. Show all posts
Friday, June 1, 2012
Buying Local on a Budget
Okay, so let's just go ahead and say it: eating healthy is not always the most financially viable option. It's no coincidence that the foods that are slowly killing us are the cheapest ones. Guess what. It's possible to get healthy, fresh, local food inexpensively.
Example: I just got a whole growing season's share of food for $50 and 25 hours of work in any of 13 local gardens per year. Can't beat that deal with a stick. And that's the beauty of CSA. Consult this list from Serious Eats for more ideas about fitting local products into your budget.
Get involved, get healthy. That's what we're talking about.
Thursday, April 19, 2012
Finely Textured Lean Beef aka Pink Slime
Finely Textured Lean Beef (FTLB) is the proper term, but consumers today know the ammonia treated beef by its more sickening name, pink slime. This rather unappealing term first came to my attention by way of a coworker who stumbled on Jamie Oliver’s video on it a few months ago. In the video Jamie actually demonstrated how the product is made by way of a washing machine, using low heat to separate bits of “beef” left clinging to the trimmings that remain after all the butchering is done. The resulting scraps are then sprayed with ammonia to kill of any bacteria, and the end product looks a lot like lean ground beef.
Since the release of Jamie's clip it seems that I can't go an entire day without coming across the term at least once; people are up in arms over it, and I along with them. The fact that we have been consuming this stuff for years without being aware of it is just the tip of the ice burg when it comes to the problems that I have with pink slime. Shockingly (or maybe not that shockingly), the FDA and the USDA do not require the presence of pink slime to be disclosed on food labels. The chemical used to treat FTLB is ammonium hydroxide, and it is, apparently, widely used as an antimicrobial in food. What else is it found in? Window cleaner, and many other household cleaning products.
I thought that the FDA was supposed to be looking out for consumers. I thought that’s why they mandated ingredients labeling. And yet, the presence of FTLB in beef products does not have to be listed on the label. That, to me, sounds fishy. The companies that make it and the USDA insist that it is safe to eat, and in all likelihood we have been eating it for years without knowing, but it’s a chemically-treated product. Even sunscreens and hair products, which aren’t directly ingested, have to list their chemicals on the label. Why isn’t this chemical labeled? It doesn’t make sense.
Thankfully, now that we know it is out there, it is easy to avoid pink slime. Fast food giants McDonalds and Taco Bell were the first to stopped using it, and in Utah most major grocery stores responded to the public outcry by ridding their shelves of the sneaky, chemical-laced "beef" by the end of March 2012. Still, ask the meat department in your grocery store if they sell anything containing pink slime so that you can be sure to avoid it If all else fails, know that anything labeled 100% Certified Organic does not contain any FTLB.
Even better, why not get your beef from a local source that you can really trust? Like from our friends at UtahNaturalMeat.
Since the release of Jamie's clip it seems that I can't go an entire day without coming across the term at least once; people are up in arms over it, and I along with them. The fact that we have been consuming this stuff for years without being aware of it is just the tip of the ice burg when it comes to the problems that I have with pink slime. Shockingly (or maybe not that shockingly), the FDA and the USDA do not require the presence of pink slime to be disclosed on food labels. The chemical used to treat FTLB is ammonium hydroxide, and it is, apparently, widely used as an antimicrobial in food. What else is it found in? Window cleaner, and many other household cleaning products.
I thought that the FDA was supposed to be looking out for consumers. I thought that’s why they mandated ingredients labeling. And yet, the presence of FTLB in beef products does not have to be listed on the label. That, to me, sounds fishy. The companies that make it and the USDA insist that it is safe to eat, and in all likelihood we have been eating it for years without knowing, but it’s a chemically-treated product. Even sunscreens and hair products, which aren’t directly ingested, have to list their chemicals on the label. Why isn’t this chemical labeled? It doesn’t make sense.
Thankfully, now that we know it is out there, it is easy to avoid pink slime. Fast food giants McDonalds and Taco Bell were the first to stopped using it, and in Utah most major grocery stores responded to the public outcry by ridding their shelves of the sneaky, chemical-laced "beef" by the end of March 2012. Still, ask the meat department in your grocery store if they sell anything containing pink slime so that you can be sure to avoid it If all else fails, know that anything labeled 100% Certified Organic does not contain any FTLB.
Even better, why not get your beef from a local source that you can really trust? Like from our friends at UtahNaturalMeat.
Saturday, January 7, 2012
Issue 7: Free Range Eggs
The term “free range” is such a trendy buzz word these days that its presence in advertisement and labeling cannot always be trusted. Some “free range” producers are really the same old industrial producers who believe that the American public is willing to buy anything labeled with it and similar trendy buzz words like “all natural” and “hormone free.” But when the product comes from China or India or anywhere outside of Utah for that matter, how can one be sure that it is legitimately all natural?
Read the rest of the article in Issue Seven.
Thursday, January 5, 2012
Welcome to Ingredients Magazine!
Hello! Welcome to Ingredients Magazine's Blog. Here's what you need to know about us:
Ingredients Magazine is an online publication that gives voice to local farmers and ranchers, independent grocery stores and the local food scene in Salt Lake City, Utah. We launched our first issue in June 2011, and just published Issue Number 7 at the beginning of January 2012 after a major overhaul of the magazine's design. Check it out at IngredientsMagazineSLC.com.
You can find us on Facebook, and don't forget to follow the blog to keep up with our day-to-day activities. Please send your comments/questions/feedback/recipes to YourIngredients.
Ingredients Magazine is an online publication that gives voice to local farmers and ranchers, independent grocery stores and the local food scene in Salt Lake City, Utah. We launched our first issue in June 2011, and just published Issue Number 7 at the beginning of January 2012 after a major overhaul of the magazine's design. Check it out at IngredientsMagazineSLC.com.
You can find us on Facebook, and don't forget to follow the blog to keep up with our day-to-day activities. Please send your comments/questions/feedback/recipes to YourIngredients.
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