The process of mechanically tenderizing steaks creates a food safety hazard by transferring bacteria that otherwise would be limited to the surface of a steak to the entire cut of meat, inside and out. Rare steak lovers, beware.
The National Animal Identification Plan will be easily implemented by large factory farms, but it means trouble for smaller operations. Will the system really keep us safe from disease, or will industrial ag and tracking system manufacturers be the only beneficiaries?
Guest blogger and longtime advocate of sustainable food Gwen Roland reflects on the new popularity of local eating, and highlights some of the innovative local food projects funded by Sustainable Agriculture Research and Education (SARE) grants.