Bad idea: Antibiotics in your food supply

Hardly a day goes by that our West African CNA, Natacha, doesn’t come home from work at the hospital with a horror story to tell about MRSA - the antibiotic and super hero resistant, icky, horrible, gross infection that people on the floor have.

Ackkk.

She gets those hospital uniforms right into the laundry.

Tonight, Katic Couric has a special feature on why the Europeans - those Socialist bums - have left the antibiotics behind when it comes to raising livestock and are healthier and more prosperous for it. In fact, the farmers there are money ahead. Which leaves me wondering just why the factory farmers here can’t seem to get a clue. Could there be too much lobbying money that keeps them from making sensible business decisions?

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Cheap meat and poultry: What is the real cost?

I’ve been on the slaughterhouse ‘kill floor’. I’ve actually slaughtered chickens and cattle (on my cousins’ ranch in Kansas), and cleaned my own game, so I’m hardly a whining vegetarian. Yes, I still enjoy a modest ( and I mean really small ) amount of meat in my weekly diet.

That said, I ONLY buy sustainably, humanly raised meats from independent producers such as my local butcher (Butcher Boy in Reno, Nevada ) where I ask lots of questions, small local beef producers, and such larger cooperatives like Niman Ranch. Whole Foods in Reno offers a line of regionally produced beef, from small producers along the Sierras.

Eating meat isn’t wrong. Raising meat inhumanly is wrong.

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Do you still love those pork rinds?

This probably best exemplifies the difference between ‘food’ and ‘food product.’

Thanks, Michael Pollan. Now I know the difference.

John Salley Food, Inc PSA