Idaho Statesman:
Schools wait to hear if beef is tainted or safe
USDA puts a hold on meat as it checks out the condition of cattle at a now-closed California packing plant.
Thousands of cases of ground beef are on hold in a state warehouse in Emmett and at school districts across Idaho while federal officials determine whether the meat is safe for school kids to eat.
Some of the meat was eaten by children in Meridian, but the district has had no reports of illness.
Video shot by the Humane Society in California shows apparently sick cattle - destined for school lunch trays - being pulled and pushed by forklifts and being prodded to stand before being taken to slaughter.
I think issues like this need to come to the forefront as an issue where we need to get to the core of the problem -- fertilize the roots, save the tree.
Bear with me as I segway from a story about cheap beef in schools into crappy restaurants. The two are related, I promise.
Americans have a passion for cheap flavorless, overly processed food for some reason, which is really odd when you consider the diverse culinary makeup of our citizenry. I do think that it is important to focus on the "cheap" portion of this argument. Americans don't typically want to pay a "fair" price for anything, they want a steal, a bargain basement price. To them, getting a platter of all you can eat ribs from Applebees for $8.99 (or whatever it is) is a deal, when in fact it is a steal. Americans don't take into account the environmental, nor social impacts of that all-you-can-eat platter of ribs, to them, it doesn't affect them right then and there, so why care? And by golly if they can get down 4lbs of ribs and french fries with some diet coke for 9 bucks, they're gonna do it.
I should go ahead and profess that not by any means shall I ever claim to be some holier-than-thou foodie. No, I've had my share of fast food and sit down fast food, hell, I grew up on the stuff, who didn't here in the valley? It wasn't until I began eating in the small air condition-less BBQ joints of southern Georgia or ate street food in Uijongbu, South Korea did I realize that the food we buy at these places is, well, for a lack of a better term; shitty. Nearly all of it is previously frozen and knowing a few people who've worked in these joints and hearing what goes on in the kitchen -- well, let's just say I won't ever be back.
Cost? Bullocks. I really, really hate this argument. If you've ever gone to Outback or Olive Garden and fed a family of 4 you can afford to go to Brick 29 Bistro in Nampa, or hell, even the Milky Way in Boise. You get local food and best of all, your money stays in the local community. There are lots of options out there, you just have to look a little harder.
Do we suffer from a lack of good local restaurants in our area? Sure, but we're working on that, we can always use some more. We do however have options however. Great local Mexican food? Man, the sky is the limit in Canyon County; El Rodeo, Jalapeño's... etc.. etc. In Nampa and want some Italian grub? Try out Noodles instead of Olive Garden.
Is there crappy local food? You bet. But ya gotta try it to find out.
Need some fast food on the go? There is a host of quick food joints in Nampa, Meridian and Boise, just open your eyes a little, look past those golden arches or that little red head girl and you might just see the light. Ever seen a taco truck sitting in the parking lot somewhere? Ever eatin' from it? Go ahead. You'll eat till you explode for 3 bucks. And it is a hell of a lot better than Taco Bell. And guess what, most likely those tamales were made that morning and they weren't frozen.
And please, whatever you do, don't listen to the uppity food snobs, frankly the
people who think that if a meal is under $25/plate it can't any good
-- they have no idea what they are talking about. There are foodies,
and food snobs, and there is a significant difference between the two. Those types annoy me more than the mini van driving family of 4 who thinks that Goodwood makes good lip smackin' BBQ.
Oy. I think I'll end it there for right now. This is one of those things that I plan on writing at length about when I free up some time -- America's fascination with all things chains.
Keep it fresh, keep it local. Cheap mass produced food does have a cost, and not the cost that you pay at the cash register.
MEDIA: Mark Bittman - "Rethinking the Meat-Guzzler"
BLOGS: Ruhlman - "Carnivore", and Chef Chris Cosentino - "This is Cheap Meat!!"
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