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“The money and political power of Wall Street has stolen America’s food system, bankrupted our farmers and ranchers, mined our soils, polluted our environment, wasted our precious water, and left us with expensive industrially produced food that makes us sick.” – Occupy Wall Street Food Day, December 2011
Industrial Agriculture and Urban Sprawl – A model of growth that’s made to fail.
E. Coli Confessions Part I
by
John Munsell | Oct 11, 2011
Opinion
Editor's Note: This is the first part in a series written by John Munsell of Miles City, MT, who explains how the small meat plant his family owned for 59 years ran afoul of USDA's meat inspection program. The events he writes about began a decade ago, but remain relevant today.
They say that confession is good for the soul. I've been involved in a series of ugly events since my plant in 2002 recalled 270 pounds of ground beef contaminated with E.coli O157:H7 and now want to admit the embarrassing truth for public review.
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“Walmart and Sam’s Club will begin offering fresh ground beef that does not contain LFTB. We’re committed to providing our customers with quality products at the right prices.”–Quoted from The Nation magazine.
So I read this as Walmart and Sam’s Club will continue to purchase and sell Pink Slime, and will some how give customers a choice to buy beef without it. But can anyone explain how customers will know which products have it, and which don’t?
Will they label each package? Will they label certain display cases as having Pink
Slime product, and other displays clearly labeled as “Pink Slime Free.” Will they offer Pink Slime free beef in a few stores, but not others? How does Walmart and Sam’s Club intend to provide their customers with a transparent choice, since federal law does not require any such distinction in meat labeling?