COURAGE IN THE KITCHEN Pasties Fit for a King
I dont remember when or where I first ate a pasty. It might have been in Ironwood, Michigan, where some friends of my parents took us one time when they went to buy colored oleo. Stores in Wisconsin... Posted on 10/17/13 at 12:23 PM
LIKE A FISH OUT OF FARGO Thoughts On RibFest 2013: Blooming Onion Redemption
RibFestis totally overpriced. It's messy, the music features throwback bands, and the food is a gamble.But we all end up going anyway. Sometimes, more than once.
The prior weekend, they started infl... Posted on 6/11/13 at 10:33 AM
STAFF BLOG EVERYDAY GOURMET Everyday Gourmet Taco Seasoning
Although, burritos are high on my list, one of my all-time favorite foods is the taco. I love all kinds, whether its beef, chicken, or fish, I cant get enough! A taco bar is a great way to feed a crow... Posted on 5/4/13 at 8:42 PM
STAFF BLOG AG RIGHT Controversial suggestion by food group
Food Tank, a group that promotes environmentally sustainable agriculture, issued an electronic news release in honor of World Water Day, which is March 22.
The release contained "seven strategies for... Posted on 3/15/13 at 9:03 AM
CHEF JEFF Crab Tacos with Corn, Pecan and Avocado
Not everyone who attends a Super Bowl party likes to eat the usual fried wings, dips and chips that may have unhealthy saturated or trans fats.
So if you're hosting such a get-together, it might be a... Posted on 2/1/13 at 2:02 PM
As a former body builder, Eric Berg understands the importance of protein. Berg, a North Dakota State University professor of meat science and associate department head in the department of animal sciences, researches the role of meat in human diets.
The main producer of "pink slime" and the politicians defending the company will have a hard time persuading consumers and grocery stores to accept the product, even if the processed beef trimmings are as safe as the industry insists.
All this angst over "pink slime" has made one thing clear: We don't always know what we're getting when we bite into a big juicy burger. Which leaves unanswered some of the most basic questions in the debate over what the meat industry calls lean finely textured beef, a processed meat filler that experts say has found its way into much of the ground beef consumed in the United States.
Eating red meat - any amount and any type - appears to significantly increase the risk of premature death, according to a long-range study that examined the eating habits and health of more than 110,000 adults for more than 20 years.
The amount of corn consumed by the ethanol industry combined with continued demand from overseas has cattle and hog farmers worried that if corn production drops due to drought or another natural disaster, the cost of feed could skyrocket, leaving them little choice but to reduce the size of their herds. A smaller supply could, in turn, mean higher meat prices and less selection at the grocery store.
The first sickness was in March. The first outbreak signs appeared in May. So why the wait? Tracking down the source of an illness is a difficult, complicated business, and federal officials defended the months-long process today by saying they wanted to be absolutely sure before they asked Cargill to initiate the third-largest meat recall in history.
Taco Bell went big and bold to respond to a lawsuit claiming its taco filling can't be called beef, buying up newspaper ads Friday that trumpet "Thank you for suing us." Taco Bell is fighting a claim that the meat filling is only 35 percent beef.
Bruce Schreiner and Sarah Skidmore
, January 28, 2011
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