Things You Should Know: Pink Slime

It breaks my heart. 

I don't understand journalists. My faith in them as pretty much completely disappeared. The misguided reporting on Fine Leanly Textured Beef or Pink Slime by media and activists is shameful. Last week, I posted a video and I hope you will pass it around to those that have questions or read this REALLY good article by Meatingplace.com. See the excerpt below:

Nancy Donley, who serves as a volunteer spokeswoman for STOP Foodborne Illness organization – she suffered the unthinkable horror of losing her child to E. coli contaminated beef in 1993 – recently penned an eye-opening op-ed for the Food Safety News.
In it, she writes:
“I am very concerned that mis-categorization campaigns such as this "pink slime" campaign will cause well-intentioned companies such as BPI to cease innovations for developing better food safety technologies and strategies. […]  If this does in fact happen, and promising technologies get thwarted, we, the American public, will be the losers.”
This is another reminder that sometimes science isn’t enough. Consumers are influenced greatly by the traditional and social media. Those involved in the food and agriculture industries must make an effort to connect with the public on a variety of levels to help them better understand where their food comes from.

Furthermore, I get to turn on the Iowa news every night and learn how hundred of people in a town 20 miles from me, as well as in Kansas and Texas are being layer off by Beef Products Inc. because of a lack of demand for Lean Finely Textured Beef. Good job media. I am glad the consumer is scared. 

I can't stress enough how important it is to do your own research. Talk with farmers, industry groups, health care professionals. Get multiple opinions, but I wouldn't trust what you see on nightly television or in that newspaper that is sitting on your kitchen table.  

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