'I Butchered a Pig' - The process of butchering an entire pig while trying not to waste anything, documented by Mefi's own backseatpilot. [via mefi projects]
The 2015 Dietary Guidelines Advisory Committee (DGAC) report, submitted to the U.S. Department of Health and Human Services and the U.S. Department of Agriculture, makes a historic change: for the first time since 1980, the report no longer recommends the restriction of dietary cholesterol nor of total dietary fat. An article published today in JAMA calls on HHS and USDA to heed the DGAC report. The article goes on to praise the report's new emphasis: reducing consumption of sugar and refined carbohydrates, and increasing consumption of whole foods (even those high in fats).
"To me this intersection [between food justice, fat-positive politics, and LGBTQ politics] seems clear as I live in a community where food is not easily accessible and I’m a fat dyke… We can simply look at the numbers and see that folks in poverty and are classified as food-insecure often have greater percentages of fat folks in their numbers. Often we get a lot of crossover between folks belonging to the LGBTQ communities and low-income folks. I’ve been doing food work with street-based queer youth for almost five years now. But beyond just the numbers we share this similar struggle, this fight for what’s just. We are all part of groups that are marginalized by society and many of us are doing work in many of these spaces."
Why Wal-Mart Is Making Our Health Its Problem - "So what's behind the [healthier-eating] initiative? In a word: scale. In a recent article in HBR, Chris Meyer and I argued that we'll see companies taking more and more ownership of externalities they could ignore because of changing sensibilities and better sensors (meaning detection and reporting of impacts by third parties). But we also identified a third driver: the scale of modern business. Whereas in the past, a single grocer could not have much impact on society, in today's highly consolidated market, Wal-Mart touches a significant percentage of the nation's food intake. Once you reach a scale where your decisions have ramifications for millions, it is hard to pretend that the impacts, even as distant ripples, are not your problem."
Fried Beer. As the Dallas Morning News reports, the Fried Beer was the result of a painful process of trial and error for creator Mark Zamble. His initial efforts kept exploding once they hit the fryer, and he kept getting burned. Zamble has already applied for a patent and trademark for Fried Beer, which appears to be a pocket of pretzel dough filled with its signature beverage.
Nick Tahou Hots in Rochester, NY is famous for being the home of the Garbage Plate. According to Health magazine the Garbage Plate is New York State's Fattiest food, with potentially 200 grams of fat.
"After a period of collective indigestion induced by the 2004 documentary Super Size Me and the 2001 book Fast Food Nation and its subsequent film adaptation, much of the industry is returning to its traditional customers—men—and its traditional food—meat—served up in ever-greater quantities. Although CKE's signature behemoths—the Carl's Jr. Double Six Dollar Burger and Hardee's Monster Thickburger, both introduced in 2004—out-calorie all comers, Burger King narrowed the gap with its Triple Whopper With Cheese (2005); Wendy's unveiled the Baconator (2007)...and Taco Bell awakened the industry to new possibilities with its 2006 campaign, which urged customers to enjoy a "fourth meal" each day."
The Southern Foodways Alliance is one weighed-down church-supper table, full of oral history/blog projects like The Tamale Trail, the Boudin Trail, interviews and recipes from the Bartenders of New Orleans, photo essay/interviews from Birmingham's Greek-Americans, a mess o'homemade films, and a passel of event and BBQ-shack photos on Flickr, all smothered in the tangy-sweet academic goodness of the Center for the Study of Southern Culture at Ole Miss. These folks get my vote for most flavorful, funkiest food-loving folklorists in the lower forty-eight. [more inside]
A group of scientists have announced that they have created cloned and genetically modified pigs that make their own omega-3 fatty acids. NPR has more on the story, including an audio report from Joe Palca. There are apparently some naturally occuring pigs with their own omega-3 fatty acids, primarily a Spanish breed called Ibérico. Descended from native Iberian wild boar, black-footed Ibérico hogs are raised in specially maintained oak forests, and feed primarily on acorns. Until last September, however, no Spanish producer had been approved to export Ibérico products to the United States, and consumers may have to wait a few more months before they can get their hands on the tasty pork. As the ham is sure to be in short supply, you can put down a $199 deposit now for a ham that will carry a final price tag of as much as $1000. If you're unable to wait for—or afford—the Spanish version, you can treat yourself now to the Bacon of the Month Club, which serves up a different artisanal bacon each month. For more on raising hogs, read James Buchan's account in the London Review of Books. And don't forget the bacon blogs:     .
Are you HUNGRY or do you just crave the flavor? (my favorite is that Mustard is under the heading Exotic.)
"No soup for you! Only salad!" The Soup Nazi stars in a Center for Consumer Freedom ad about overeating and the "calorie curmudgeons" trying to regulate it.
The food pyramid has been updated again, apparently. According to Frito-Lay, your major food groups now consist of fruits, vegetables, protein, dairy, and Doritos. (via Calpundit)
How much trans fat is in that Devil Dog? The FDA has announced that starting in 2006 food manufacturers must list the number of grams of trans fatty acid -- very bad fat -- on food packages. This is supposed to be a big deal, meant to save lives and billions of bucks. Not so fast. I say, it is a useless addition to the already confusing line-up of numbers on the nutrition panel. Besides, the presence of trans fats is already revealed in ingredients lists on food boxes and wrappers -- look for hydrogenated and partially hydrogenated oils. But the stuff flies off shelves anyway. I say, if the FDA really wants to tell people how bad these foods are, they should come right out with it. It's time for warning labels on junk food. THIS PRODUCT CAUSES OBESITY. THIS PRODUCT WILL CLOG YOUR ARTERIES. THIS PRODUCT MAY LEAD TO HEART DISEASE AND DEATH.
I'm fat and I'm suing Twinkies. Art imitating life? Who else saw this past Sunday's episode of The Simpson's? First a bus driver named Otto kidnapping children and now this.