Pink Slime – But Not At HEB

Posted: March 19th, 2012 | Author: | Filed under: Food Reviews, Misc | Tags: , , , , , | Comments Off on Pink Slime – But Not At HEB

ABC has been airing a series of reports on so-called “Lean Finely Textured Beef” better known as pink slime. In their initial report, former USDA scientists outline how the agency, which is supposed to be a regulatory agency but is in fact essentially run by the industry they purport to regulate, over-ruled their recommendations against allowing BPI to label pink slime as beef. Take a moment to watch the report and discover what you’ve been eating.

In the follow-up segment below, ABC checked with top supermarkets and Whole Foods to see which ones included pink slime in their ground beef. (And in this case, a refusal to answer is as good as an admission that they do.) Although we try to buy organic beef, I was very happy to see that HEB, the supermarket at which we shop, does not add pink slime to their ground beef. I would have to be pretty desperate before I would do any grocery shopping at a place like Walmart. (Of course, that was true even before this report. It just confirms that as a wise choice.)

And it also appears the schools will at least have the choice whether they get beef with or without pink slime from the USDA starting next fall. I only have one child left in public school and she can’t eat the food provided at her high school even if she had any desire to do so. But all parents who have kids who eat school lunches should contact their school districts and make their wishes known.

Of course, pink slime is only one problem among many in our poorly regulated, highly industrialized, and fundamentally immoral food production industry. (It can hardly be honestly called farming or ranching anymore.) When I look at the sheer scope of the depths into which we have sunk over the past four decades, it can be overwhelming. But all we can do is tackle one problem at a time as we try to restore some minimum level of integrity to our regulatory agencies and overall industry.

Personally, I think a great place to start is full disclosure. It should be easy for us to determine what’s truly in the “food” we’re consuming and everything about the way it was produced. GMO? Label it. “Natural flavor”? Fully disclose everything included in the flavors, including any binding agents. Make the categories simpler and require that products be appropriately placed. We have organic, non-organic, processed, and imitation foods. We need to have mandatory, easily understood, and well-defined categories like those. (We used to require that imitation food include that on the packaging. Removing that requirement certainly hasn’t made things better.)