meat

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Western Diet Hits Heart Health Globally

Meat, fat, salt increase heart risk 35%

(Newser) - If you eat meat, fried foods, and salty snacks, you're at a significantly higher risk of heart attack regardless of where you live, according to a new Canadian study. The Western diet increases heart attack risk by 35%, while a diet rich in vegetables and fiber cuts that risk by...

Let's Chow Down on the Food System
Let's Chow Down on the Food System
ANALYSIS
Oct 12, 2008 5:05 PM CDT

Let's Chow Down on the Food System

Open letter to prez candidates calls for overhaul—now

(Newser) - Americans touch it everyday and it’s a matter of national security, but John McCain and Barack Obama haven’t raised the issue while campaigning: America’s food system is in dire need of an overhaul, Michael Pollan writes in an open letter to the candidates in the New York ...

Where's the Beef? Being Butchered in the Kitchen

To get the best cuts and top quality, more chefs go DIY

(Newser) - Brooklyn eatery Marlow & Sons gets its pork by the pig and beef by the half-ton steer, and it's not alone in its whole-hog approach. A growing number of restaurants are sidestepping industrial meat all together, instead butchering entire carcasses right on the premises. There's some of the old "...

Eat Less, Or the Icecaps Melt
 Eat Less, Or the Icecaps Melt 
Sep 30, 2008 1:21 PM CDT

Eat Less, Or the Icecaps Melt

Meat a big climate change contributor, study finds

(Newser) - To avoid catastrophic global warming, people need to cut way down on their meat and dairy consumption, a new report on climate change says. Four modest servings of meat and about a quart of milk a week are all we should be consuming, the Guardian reports. And the report urges...

Sure, I'm Vegetarian. Just Not on Thanksgiving

Eat-less-meat movement gaining stride with moderation approach

(Newser) - Sticking to a plant-based diet without denying yourself grandma's pot roast has a name—flexitarian. And whether it's to live longer, save a buck, or because there are better meatless offerings at restaurants, a growing number of Americans are becoming part-time vegetarians, Newsweek reports. "It's not that meat is...

Feds Mandate Nation-of-Origin Labels for Meat, Produce

But new law covers as little as possible: critics

(Newser) - Grocery shoppers will soon be able to tell their Argentine steak from their Midwest chicken at a glance, as a new federal law mandating nation-of-origin labels kicks in Sept. 30. Country of Origin Labeling (COOL) will cover everything from fruit and nuts to beef, lamb, and chicken, reports the Chicago ...

Cured for What Ails You
 Cured for What Ails You 
GLOSSIES
Sep 10, 2008 4:05 PM CDT

Cured for What Ails You

Chefs, diners can't get enough of salty beef and pork salumi

(Newser) - Move over, fancy cheese, there's a new kid in town. Cured meat—salumi is the catchall term—is the latest foodie obsession, JJ Goode writes in Details. Salumi ranges from the familiar—think salami and prosciutto—to the more obscure like bresaola, cured beef made by artisans who "rub...

Whale Meat Makes Comeback in Iceland

Sellers aim to introduce dish to youth market

(Newser) - Illegal for two decades, whale meat is back on menus in Iceland, and entrepreneurs are hoping to turn young people on to its charms, the Wall Street Journal reports. The food is reminiscent of beef, but costs only half as much—perhaps a mark in its favor for the young....

Would-Be Butcher Tackles Meaty Issues
Would-Be Butcher Tackles Meaty Issues
GLOSSIES
Aug 28, 2008 11:51 AM CDT

Would-Be Butcher Tackles Meaty Issues

Dealing with people as important as wielding cleaver, writer finds

(Newser) - Tom Chiarella had the perfect customer-butcher relationship—the shop near his home gave him good meat and good advice. But he wanted more. He wanted, as he writes in Esquire, to live on the other side of the counter, "to be a guy with answers." So his Indianapolis...

Producers Quick to Pass Price Hikes Down Food Chain

Pricier grain, energy make everything more expensive, from cereal to meat

(Newser) - Soaring grain and energy costs are driving food prices skyward, and big producers are moving to pass price hikes down the food chain to consumers on everything from cereal to meat, the Wall Street Journal reports. And costs won’t likely decrease, with biofuel demand eating up more corn than...

Farm Boy Mulls What's Good for Goose, Gander
Farm Boy Mulls What's Good for Goose, Gander
OPINION
Jul 31, 2008 9:21 AM CDT

Farm Boy Mulls What's Good for Goose, Gander

As California considers cage ban, Kristof looks at animal rights

(Newser) - Californians go to the polls in November with a high-profile ballot initiative to decide: whether to ban factory farms from raising livestock in small cages. For Nicholas D. Kristof, it's an apt moment to consider our transforming attitudes toward animal welfare. The Oregon farm boy turned New York Times columnist...

How to Cut Back on Meat
 How to Cut Back on Meat 
Jun 11, 2008 9:40 AM CDT

How to Cut Back on Meat

NYT provides advice on changing your diet

(Newser) - Curbing the meat craving can be a challenge in a culture that sees it as the main course—so Mark Bittman offers seven ways to ease the shift in the New York Times:
  1. Don’t worry about protein. By varying your veggies, you can get the amino acids you need.
...

3 Steps to a Perfect Steak
 3 Steps to a
 Perfect Steak 
Jun 8, 2008 1:13 PM CDT

3 Steps to a Perfect Steak

Pick good charcoal, time carefully, and jab with your thumb

(Newser) - Just in time for grilling season, Esquire serves up tips on making the perfect steak.
  1. Choose charcoal wisely: Hardwood charcoal burns hotter, which is great for the grill. You want to sear the meat, so wait until the flames have calmed before tossing in steaks.
 

Strawberry Fields Forever, Sir Paul Pleads

Former Beatle extols vegetarianism as cure for global warming

(Newser) - If you want to fight global warming, drop the hamburger, Sir Paul McCartney advises. “The biggest change anyone could make in their own lifestyle would be to become vegetarian,” said McCartney, himself a longtime herbivore. Livestock is a big contributor to global warming, the ex-Beatle says, because of...

PETA Offering $1M Prize for Test Tube Meat

Animal-rights group nearly splinters over research reward

(Newser) - PETA is offering a $1 million reward to the first researchers who can figure out a commercially viable artificial meat-production system, the New York Times reports. Scientists have been working on in vitro meat for years, hoping to grow edible tissue cultures that could replace slaughtered livestock. But there was...

Pork Workers Contract New Nerve Disease

Weakness, fatigue, numbness linked to pig-brain removal

(Newser) - Pork-plant workers in three states have contracted an unheard-of neurological disorder linked to removing pigs’ brains, Reuters reports. Some 24 people—most from Minnesota—are experiencing symptoms including inflamed spinal cords, weakness, fatigue, and numbness and tingling in the limbs. “As far as we are aware it is a...

UK Pig Farmers Squeal Poverty
 UK Pig Farmers Squeal Poverty 
Mar 26, 2008 10:39 AM CDT

UK Pig Farmers Squeal Poverty

As high feed costs drive losses, protests seek higher pork prices

(Newser) - Floundering British pig farmers are on the march behind a curious protest song: "Stand by Your Ham." With feed prices soaring, UK farmers say they're losing $50 on every pig they sell, so they’re begging anyone who’ll listen to support higher pork prices, reports the Wall ...

Meat Industry Pushes for Recall Cutback

School lunch programs received big chunk of problematic beef

(Newser) - The meat industry is trying to convince the USDA to ease up on the largest meat recall in the country's history, the Wall Street Journal reports. Government officials entertained the possibility of exempting products made up only partly of the recalled beef but apparently decided against relaxing the action. “...

Meat Safety at Risk, Warn Overwhelmed Inspectors

Sick cows are slipping by and workers are fooling inspectors

(Newser) - Government inspectors say staff shortages are making it impossible for them to do their jobs properly and that sick cows could be getting into the food supply, reports AP. With staffing levels so low, inspectors are forced to quickly scan hundreds of animals to spot signs of illness like drooping...

Picky Eater Decodes the Beef Scare
Picky Eater Decodes the Beef Scare
Feb 20, 2008 5:53 PM CST

Picky Eater Decodes the Beef Scare

What goes into a 99¢ burger can be pretty unpleasant, author Pollan says

(Newser) - Don't fault slaughterhouse workers for this week's enormous beef recall, author and foodie Michael Pollan tells Newsweek—it's the system. Blinding-fast production lines that expect workers to slaughter up to seven cows per minute do not a safe or ethical steak make. "It's one of those episodes that peels...

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