A subscriber from a third-party auditing company recently wrote and said I had a potty mouth.
You can go and get all hepped up on food safety culture, but it don’t translate into shit.
Night soil shit.
The kind that fertilizes all the veggies for the fancy restaurants in Melbourne, Sydney, Brisbane and around the globe.
Gregory Bloom asks in MeatingPlace, can consumers handle the truth?
Besides the tortured writing, the answer is, duh.
For the past 25 years, all I’ve heard is we can’t adopt new technology because consumers don’t want it.
Consumers don’t know what they want until they are offered it.
We sorta proved that in 2000 when we offered genetically engineered and conventional sweet corn and potatoes for sale at a farmer’s market.
The big stores wouldn’t let us in, because they were terrified to let moms and dads know that sweet corn and potatoes was grown with pesticides.
Which allowed the anti-GE crowd to come up with some conspiracy shit that resulted in a death-to-science banner on my lab door.
Move out of your parent’s basement, get a life.
Bruce Cran of the Consumers Association of Canada told CTV News the federal government has done “an incompetent job” informing Canadians that irradiation is safe and he worries that a lack of action could lead to a deadly outbreak.
“They need to promote an understanding so Canadians can make an informed choice, and they’re not doing that for whatever reason,” Cran said. “This is not only a safe practice, it’s one that many of us would like to be able to use.”
“Our members would absolutely support it,” said Robin Horel, president of the Canadian Poultry and Egg Processors Council.
“But we haven’t pushed hard because … the companies that produce chicken and turkey are concerned about what the consumer response would be.”
It’s called leadership.
Yes, leaders get some arrows in the back, but it’s been decades, either get behind science or suffer down the road.
My cousin the asparagus farmer bills his crop as genetically-engineered free. But anyone in the know knows that asparagus has been bred using multiple techniques over the years so it is absolutely genetically modified.
I asked him once if a fungal resistant GE asparagus came along, would he plant it.
There is a long history of food fairy tales, most famously linked to Dr. Kellogg in Michigan.
Anna Madison, a spokeswoman for Health Canada, said in an email the federal government would not promote irradiation since it does not engage in promotional activities.
Health Canada promotes all kinds of bad food safety advice, from handwashing to thermometer use.
Rick Holley, professor emeritus of food microbiology and food safety at University of Manitoba, says irradiation is safe and is even more important for chicken than for ground beef. Chicken causes more illness in Canada, he said.
Holley said salmonella is naturally present on a lot of chicken and the gastro-intestinal bacteria campylobactor is present on all of it, regardless of whether a bird is free-range or factory.
“Both of these organisms occasionally kill, but because they make more people ill who recover, then the emphasis is not placed on them to the same extent as E. coli O157 in hamburger,” said Holley, who suggested that irradiating chicken could cut food-related illness in Canada by 25 per cent.
(Like my The Who T-shirt?)