Locally-pastured chicken breast halves (off-the-bone, skin removed) are marinated overnight in a mixture of mango juice, fresh ginger, sea salt & cracked black pepper, then dredged in coconut flour, dipped in egg wash and breaded with toasted panko. While the chicken is baking (about 30 minutes at 350 degrees), a gastrique of fresh mango, cultured butter, chicken stock and champagne vinegar is reduced and blended for the accompanying sauce. The finished plate is dressed with toasted coconut and slivered scallions..
70 Percent of Ground Beef at Supermarkets Contains ‘Pink Slime’
An unlabeled, untraceable blend of connective tissue and fatty sweepings from the slaughterhouse floor (previously deemed unsuitable for human consumption, sold only as dog food) is now being sprayed with ammonium hydroxide (in an attempt to kill the potentially deadly E. coli O157:H7 pathogen) and put into everything from frozen patties, burritos & pizzas and used as a filler in “fresh” ground beef in many grocer’s display cases.
The “pink slime” does not have to appear on the label because, over objections of its own scientists, USDA officials (JoAnn Smith, Bush ’41) with links to the beef industry said “it’s pink, therefore it’s meat.”
Even if you believe that “pink slime” (what the industry calls “lean finely textured beef“) that is sold to you as fresh ground beef is safe to eat, it is not “fresh ground beef”. It is consumer fraud.
Take a minute to listen what Michael Pollan has to say on the subject..
Incredibly, it doesn’t end there. Even though “pink slime” doesn’t meet the standards of McDonald’s, Taco Bell, and Burger King (all of whom stopped using the product late last year), the USDA has reportedly seen fit to dump another 7 millions pounds of the stuff into the mouths of schoolchildren, without the knowledge or permission of their parents. As if they’re not sick enough already.
Are you mad yet? What are you going to do about it?