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Tag: "food"

Milk, Brought to You by Coke

[ 93 ] November 26, 2014 |

Coca-Cola is dealing with lagging soda sales by investing in moo juice:

With soda sales sagging, Coca-Cola is moving into the dairy business. It plans to offer milk with some big differences to the stuff now on supermarket shelves: For starters, it will cost twice as much.

A Coke exec told a conference last week that the company’s Fairlife will be “a milk that’s premiumized and tastes better and we’ll charge twice as much for it as the milk we’re used to buying,” the Guardian reports. Chief Customer Officer Sandy Douglas said the milk, which is being produced in venture involving 92 family-owned farms and will launch next month, will contain 50% more protein and 30% less sugar than regular milk.

A filtering process will also make it lactose-free.

Why, yes, I would love to pay twice as much for my milk! And I know that if there’s one company I trust to produce milk that is lower in sugar and higher in good things for you, it’s Coca-Cola.

I’m not lactose-intolerant so I can’t speak to this, but is there a real appeal to a lactose-free milk that would convince people to pay twice as much as regular milk? I know dairy-free faux dairy products, such as the unfortunate “cheese,” are not great, but there are lots of other ways to cook as well. Just curious here.

Last Minute Thanksgiving Meal Advice

[ 125 ] November 24, 2014 |

David Chang speaking some truth:

One small consolation is that turkey skin is delicious—no more so than the skin of other birds, but still, it gives you something to look forward to. Peel it off the bird, press it between two baking sheets, and bake it at 350 for twenty to thirty minutes, by which time it will crisp up like delicious crackers made out of meat.

It’s what to do with the white meat that’s the real ball-breaker. I would say feed it to your dog, but maybe your dog knows better than your friends and family? Ideally you’ll use this holiday to judge whether your family members are good people or not. Will they trust you to make Thanksgiving a way better holiday by dispensing with the Rockwell painting once and for all? Put them to the test.

One time I tried to go all Korean Pilgrim Hero, and I turned a gigantic stupid turkey into a couple of roulades, which is French for “delicious meat logs.” It went like this: I splayed the skin out. I pounded the breast meat into cutlets and laid them over the skin. Braised leg meat, stuffing (with lots of thyme and mirepoix), and some super-gelatinous turkey stock went in the middle. I used plastic wrap to torque these assemblages into roulades. Then I roasted them low and browned them in butter and bird fat to crisp the skin before serving. They were good, sure. But you know what I should have done? Gone to KFC and bought a shitload of chicken, mashed potatoes, coleslaw, gravy, and corn. I can’t imagine any turkey tasting as good as KFC.

Dark meat chicken from KFC for me. I can make better mac and cheese though so that can be the homemade part of the meal.

…..Also, at least I now know who to blame for the abomination of marshmallows on sweet potatoes.

Solving the Palm Oil Problem

[ 9 ] November 17, 2014 |

Palm oil is a very efficient way of producing cooking oil and is thus in high demand around the world. One huge problem is that it is turning the incredibly diverse rain forests of southeast Asia into a region-wide monoculture. Deforestation for palm oil plantations is a major problem. Luckily, this has led to significant criticism of the food industry. So many of the big palm oil producers have recently signed agreements to limit or eliminate deforestation in the production of palm oil.

That’s great, I guess. Certainly it’s better than nothing. However, I want to stress that just like agreements to improve labor conditions in southeast Asian sweatshops, there is very little incentive for companies to actually follow through. There is no stick to go along with that carrot. Without a way to enforce that agreement, you are relying on corporate beneficence. From the corporation’s perspective, they are waiting for attention to be drawn to something else. Without a way for people to sue or prosecute the companies over violating these agreements, the long-term benefit may well be negligible.

Labor Notes

[ 15 ] November 16, 2014 |

There are a lot of labor stories in my blogging queue right now. Let’s just deal with them all at once.

1. Do we need a new legal framework for food workers? Jacob Gersen and Benjamin Sachs say we do and they are correct:

Take farm workers who witness the processing of infected (or “downer”) cows — an illegal but, unfortunately, not uncommon practice that risks spreading a host of diseases to humans. Or workers in poultry-processing facilities, where safety and hygiene regulations are flouted, thus increasing the risk of salmonella, which every year results in more than one million illnesses, more than 350 deaths and over $3 billion in health care and lost productivity costs. Unless we offer specific legal protection for all food workers who come forward to expose such practices — something the law does not do now — we all are at risk.

We should also adjust many of our standard workplace rules to take account of the special nature of food production. To avoid the transmission of bovine spongiform encephalopathy, which causes mad cow disease, workers involved in the processing of beef must fully and carefully remove the dorsal root ganglion, a part of the spinal nerve, from all cattle that are 30 months old or older. That’s because these dorsal root ganglia can contain the infective agent behind B.S.E.

Not sure what the Obama Administration can do on this in the face of certain Republican opposition but it should be a priority within American labor regulation.

2. San Francisco is considering an ordinance to force companies to provide a “predictable schedule” for part-time workers. This is absolutely a workplace justice issue that needs to be taken care of. Among the many problems with people stringing together multiple part-time jobs to keep a roof over their heads is the inability to know when they will need to work week-to-week at each job. Keeping workers’ lives unstable of course helps the company and so they will probably fight such a common-sense idea.

3. In the world of labor on our college campuses, administrators at Pensacola State College are telling faculty members they are violating state law by talking to student reporters about their stalled contract negotiations. The administration is trying to use a section of the state legal code already shot down by both state and federal courts. Absurd, but all too typical for one of the biggest union-busting industries in the U.S. right now–institutions of higher education.

4. I always like to highlight stories of student labor activism when I see them, so here is one on anti-sweatshop activism at Oregon State University.

5. Meanwhile, a Chicago alderman whose father worked in a sweatshop in India is pushing the City Council to pass an anti-sweatshop ordinance. Wonder what ol’Rahm thinks about that.

6. Finally, the chemical industry strikes again, with 4 dead workers at a DuPont plant in LaPorte, Texas after a chemical leaked. I’d be real curious to see when the last time this plant was inspected by OSHA.

Food Royalty

[ 72 ] November 14, 2014 |

corn girl

We’ve discussed the 1935 Idaho Potato Queen here in the past. But she didn’t exist in a vacuum. Food related royalty has long been a thing in the U.S. They still are too. I once attended the Yamboree in Gilmer, Texas. There was a Yam Queen. It was very exciting.

Sometimes, said food royalty poses with the food in somewhat odd ways.
That is the subject of tonight’s Friday night open thread. Above is the Kearney, Nebraska Corn Goddess. Don’t know the year. Below, a Pork Queen.

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Pizza Meow

[ 33 ] November 12, 2014 |

landscape

When was the last time you thought about Totino’s frozen pizza? When you were 16 and hated good food? Me too. That’s some nasty “pizza.” And other frozen pizza-like products. But I have to give them credit–their tumblr is seriously amazeballs. Like there’s some great drugs floating around Totino’s corporate headquarters amazeballs. Whoever is running this thing is pretty good at their job. I mean, it’s sure as hell not going to make me buy their product. But I’ll probably keep checking the tumblr.

Everybody Wins

[ 228 ] November 10, 2014 |

A friend altered me to this highlight of American culinary history.

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The definition of everybody winning is hot cocktail sauce.

Chinese Chicken

[ 69 ] November 7, 2014 |

I know my trust in the quality of the chicken I eat (not that I eat very much) is really reinforced by the United States now accepting Chinese imports of cooked chicken products that come from chickens grown in “approved nations.” If there’s one thing, we can count on, it’s the safety and sanitation of imported Chinese goods.

China has been the given green light to start shipping chicken to America.

On Wednesday, the Agriculture Department told stakeholders it had certified four poultry processing plants in the Shandong province of China to export fully cooked, frozen and refrigerated chicken to the United States.

Though raw chicken must still come from countries approved by the USDA’s Food and Safety Inspection Service (FSIS) — the U.S., Canada and Chile — consumer rights activists are calling the certifications for cooked chicken from China dangerous.

“China’s food safety system is a wreck,” D.C.-based Food & Water Watch said in a statement Thursday. The group has been fighting the USDA on the issue since November 2005.

“There have been scores of food safety scandals in China and the most recent ones have involved expired poultry products sold to U.S. fast food restaurants based in China,” the statement said. “Now, we have FSIS moving forward to implement this ill-conceived decision, and it has not even audited the Chinese food safety system in over 20 months.”

Taking raw American or Canadian chickens, sending them to China for processing, and then returning them to the United States also says a lot about the absurdity of the global food system.

A Chicken in Every Pot

[ 90 ] November 6, 2014 |

Andrew Lawler provides an excellent history of chicken’s rise through the 20th century from minor part of the American diet to American companies feeding the world with it. The modern chicken is a technological marvel, with all the advantages and horrors that comes with it.

Also, I find it a little disturbing that the average American eats 100 lbs of chicken of year.

Shrimp Sourcing

[ 19 ] November 3, 2014 |

We can pass regulations forcing corporations to divulge sourcing. But unless those regulations come with more stick than carrot, the corporations will fib. See the ever-exploitative shrimp industry:

In a report released Thursday, ocean-advocacy group Oceana conducted a survey of 111 restaurants and grocery stores across the U.S., and found that more than a third of the sampled shrimp were vaguely labeled, or else mislabeled entirely.

The confusion begins with the fact that there are 41 species of shrimp sold in the U.S., but any of them may just be labeled as “shrimp.” It deepens when it turns out that many of those labeled “Gulf” or “wild-caught” were really a species of farmed shrimp. It’s easy to prawn off these crustaceans as more valuable versions of themselves when more than 90 percent of the U.S. shrimp is imported, and only a small percent of that is ever inspected. Still, the depth and variety of deception is shrimply staggering. Consider this from the Guardian:

Unexpectedly, some of the shrimp that were identified in the survey were genetically unknown to science, and one sample taken from a bag of frozen seafood even turned out to be a banded coral shrimp — a species renowned on reefs and coveted as a ‘pet’ shrimp by aquarium enthusiasts, but certainly not as food. “It’s one of the things you look for on a reef,” Warner says. “How it ended up in a bag of salad-size shrimp, I have no idea.”

This says an awful lot about the food system that respects nothing approaching sustainability or ecological boundaries and instead pursues short-term profit.

In other words, more sticks for industry. Vigorous regulations with real consequences in the only answer to solve these problems.

Guacamole Karloff

[ 38 ] October 27, 2014 |

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Who else needs Boris Karloff’s guacamole recipe?

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McDonald’s

[ 129 ] October 15, 2014 |

Isn’t the real reason for McDonald’s slumping sales and potential slow decline that it makes a horrible burger and that a generation perhaps somewhat more sophisticated on food than the previous realized this? Whether a nouveau fast food joint like Five Guys or Shake Shack or In-n-Out–or just good old Wendy’s–there isn’t much reason to eat McDonald’s today outside of being stuck feeding at the chain’s monopoly on the Mass Pike.

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