Dog and Cat Food Scandal – Poisonings May Be Caused by Intentional Act
Those of you who have been following the dog and cat poisoning, may be dismayed by today’s revelation that the pet food tainting may have been intentional. Apparently, the chemical used in plastic can make feed appear more protein-rich, so they manufacturer’s receive more money for it. Additionally, in California, state agriculture officials placed a hog farm under quarantine after melamine was found in pig urine there.
So now they are feeding this stuff to animals we eventually eat? More from MSNBC:
The FDA and Agriculture Department also were investigating whether some pet food made by one of the five companies supplied by Wilbur-Ellis was diverted for use as hog feed after it was found unsuitable for pet consumption.
I don’t know about you, but this is scaring the hell out of me. What else are we eating? We can’t grow enough of this stuff ourselves? We have to import corn and rice gluten from China?
Yes, You Can Eat Veal Without Guilt
Very interesting article in the NY Times this week on Veal: Veal to Love, Without the Guilt. As most of you probably know, veal used to be raised in tiny pens, and was pumped full of chemicals.
“I did raise factory veal — all the chemicals, antibiotics, steroids I used. We wouldn’t let our friends eat what we used to raise. For our own use we were raising humane veal.”
besides the drawback of the way veal calves used to be raised, there was one other issue. It just didn’t have all that much taste. Now changes on the farms have been made that get rid of the crates, giving the calves room to walk and turn around, and grain and grass are added to the food. The resulting meat is greatly improved over what was commonly served in the past. According to the Times,
Veal from calves fed sufficient grass or grain as well as milk has real character and flavor. For anyone who knows only the bland old-fashioned veal, it is as if a brand-new ingredient has been discovered. Tasting this new veal is not unlike biting into your first heirloom tomato from the garden after a lifetime of eating supermarket tomatoes bred for durability.
Interesting article. I’m wondering if this is starting to appear on area menus, or if there is still such a stigma attached to veal, that chefs are afraid to use it.