In the weeks following the “pink slime” brouhaha, the responses have run the gamut—outrage, demands, disgust, defense, explanations, and excuses. I’d like to respond with a proposal that should help us reach some health goals, eliminate the need for pink slime filler, and prevent our hunger for “real beef” from causing more cow carnage.
Mark Bittman, in his column “The Pink Menace,” urges us to examine food system industrialization and the conditions that require the beef industry to use ammonium hydroxide to sanitize a product that, if it had been produced more responsibly, wouldn’t need to be sanitized. Tom Laskawy of Grist took a similar tack, pegging pink slime as the “tip of the iceberg” of what happens in meat production. Read More >