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meat

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    With the global climate pact dead, China gets hungry for U.S. factory pork

    China's growing appetite for meat -- and its rapid conversion to U.S.-style industrial meat production -- may prove just as damaging to the climate as its growing proliferation of cars. The only winners will be U.S. exporters of cheap corn and cheap pork.

    Tom Philpott Technology

  • Two takes on antibiotic use on factory farms

    In “Chewing the Scenery,” we round up interesting food-related videos from around the Web. The meat industry wants to be viewed through the softening lens of the supermarket meat case: the shrink-wrapped splendor of chops, steaks, and breasts, presented in affordable and bountiful stacks. For the marketing to be effective, the dirty work of getting […]

    Tom Philpott Food

  • Kick your industrial-beef consumption up a notch with Emeril!

    Emeril Lagasse, industrial beef’s new best friend(Red Marble Steaks)Far be it for me to lament the state of food television. Don’t get me wrong — watching a man lurch about a stage kitchen, bellowing canned slogans (“Bam!”), and pandering to the studio audience, destroys my appetite. But people receive pop culture in multiple and unpredictable […]

    Tom Philpott Food

  • If JBS gobbles up Smithfield, three companies will own U.S. meat market

    (Grist illo; Carlossg/Flickr) A typical supermarket’s meat counter displays a landscape of easy bounty: shrink-wrapped chops, cutlets, steaks, roasts, loins, burger meat, and more, almost all of it priced to move. But the dizzying variety cloaks a disturbing uniformity. As the chart below shows, the great bulk of the meat consumed in the United States […]

    Tom Philpott Technology

  • Heritage Foods’ Patrick Martins wants to put slaughterhouses back in the city [Q&A]

    Rare breed: Patrick Martins moves old-school meat.(Les Meyers photo)After founding Slow Food USA in 2000, Patrick Martins went on to cofound Heritage Foods USA, a nationwide purveyor of meat from sustainably raised, heritage-breed animals, which he continues to head. And every Sunday, he records a radio show & podcast, The Main Course, from New York […]

    Erik Hoffner Culture

  • Small slaughterhouses on the chopping block, ag research constrained, pushing GMOs

    When my info-larder gets too packed, it’s time to serve up some choice nuggets from around the Web. Get ’em while they’re hot.  New rules, old mindset Everyone should read this article, posted on Chewswise by Joe Cloud, who co-owns a “small-scale locally focused” slaughterhouse outside of Washington, D.C. It’s about proposed new USDA rules […]

    Tom Philpott Food

  • Ask Umbra’s Book Club: WTFood?

    Dearest readers, Thank you to all who attended yesterday’s live chat with author Anna Lappé, who doled out informative answers to your most vexing food–climate change questions. (If you missed it, you can catch the replay.) But now it’s time to offer up some of your own insights on Lappé’s tome Diet for a Hot […]

    Ask Umbra® Culture

  • Industrial meat comes with antibiotics and endocrine disruptors

    A few years ago, scientists released one of the first studies to examine how diet can affect your exposure to toxic substances. In that case, researchers had a group of Seattle schoolchildren eat an organic diet for five days a week. Almost immediately, pesticide levels in the children’s bodies dropped to almost undetectable levels — […]

    Tom Laskawy Food

  • EPA intern offends sensitive meat-industry souls

    Ironically enough, the people who cram animals together and stuff them full of dodgy feed are really, really sensitive. So please don’t say anything critical about meat.An iron-clad rule for government bureaucrats of all ranks: thou shalt not question the American habit of eating more than a half pound of meat per day. The folks […]

    Tom Philpott Food