1. If you haven’t read this Pulitzer prize winning article yet, you should:
Ground beef is usually not simply a chunk of meat run through a grinder. Instead, records and interviews show, a single portion of hamburger meat is often an amalgam of various grades of meat from different parts of cows and even from different slaughterhouses. These cuts of meat are particularly vulnerable to E. coli contamination, food experts and officials say. Despite this, there is no federal requirement for grinders to test their ingredients for the pathogen.
The frozen hamburgers that the Smiths ate, which were made by the food giant Cargill, were labeled “American Chef’s Selection Angus Beef Patties.” Yet confidential grinding logs and other Cargill records show that the hamburgers were made from a mix of slaughterhouse trimmings and a mash-like product derived from scraps that were ground together at a plant in Wisconsin. The ingredients came from slaughterhouses in Nebraska, Texas and Uruguay, and from a South Dakota company that processes fatty trimmings and treats them with ammonia to kill bacteria.
Mm mm mm mm mmmmmmm. Fatty beef trimmings and scraps treated with ammonia. Makes me want to chow down.
Do you know what’s in your hamburger? And if you don’t, why are you eating it?
2. I knew it was too good to be true – the earliest ever recorded melt off of snow, a pleasant March and April, and now what is in the forecast? S N O W. Weeeeeeeeeeeeeeeee.
Alhamdulilah I didn’t purchase my seedlings yesterday. I guess it’s a small consolation (for me at least), that I don’t live in the Dakotas, where they’re looking at perhaps as much as a foot. Bah.