Sentences with phrase «much pink slime»

The food policy news just keeps sliding in like so much pink slime.

Not exact matches

Allison — Normally I'd write a much longer answer but since I'm in the middle of this pink slime petition campaign, let me point you to one of the best resources on the Internet for people getting started in trying to improve school food on a local level.

Writer Tom Laskawy has a great piece in Grist this morning about how pink slime is really just representative of much larger problems in the meat industry, and he lists some other «processing aids» (besides the now - infamous ammonium hydroxide) lurking in your meat.

(@QueenofWein, the Twitter handle for a PR person at the American Meat Institute, and others are now out there tweeting «reassuring» facts and articles about pink slime, information I'd very much like to address.)

The defatted beef trimmings that are processed into what critics call pink slime also end up in much of the ground beef sold in supermarkets.

If that were truly the case (and I sincerely hope it's not), then we have much bigger problems than pink slime and it's proof that the industry is looking at the problems from the bottom - up, rather than the top - down.

We had the pink slime scare, there is much in the news that the new American menus are too healthy, too tasteless.

I have never gotten so much satisfaction from the reading the news than I did when I read that our consumer power shut down the pink slime factories.

You and I might be well aware of the interlocking, cozy relationship between the food industry and government, but for many less educated consumers, pink slime has done much to inform and outrage.

How pink slime ended up in the school lunch program doesn't surprise me very much.

For much of March and April, The Lunch Tray was dominated by the issue of «lean finely textured beef,» i.e., a beef filler made from heated and ammoniated slaughterhouse scraps and popularly referred to as «pink slime.»

But the BPI vs. ABC lawsuit is going forward just as demand is also coming back for LFTB, two years after depiction of the product in the media as «pink slime» put consumer pressure on retailers and restaurants to pull the product.Now, however, many of those same restaurants and retailers fear losing their customers for beef patties because they cost too much.

Like pink slime, the practice has endured harsh public scrutiny as much because of a lack of transparency as anything else.