Geni Wren of Bovine Veterinarian Magazine writes:
Last week, while I was attending the National Institute for Animal Agriculture’s 2012 Antibiotic Symposium in Columbus, Ohio, I joined some of the other attendees for a lovely dinner at a high-end steakhouse.
When the server came out with a beautiful platter of plastic-wrapped pieces of steak to show us our choices, she started to describe the beef that the 
restaurant used.
She was doing great until the end when she declared: “All of our beef is hormone-free.” We all gave sort of a collective sigh with some head-shaking – here we go again. Do we pick this battle and try to educate this server? I’m sure you can imagine that a group of seven who represented the beef industry in various forms was not going to let this one pass. And we didn’t.
We informed the server that all beef contains hormones, naturally-occurring or otherwise. To which she said, “Well these cows are fed hormones early on but by the time they are done they are all gone.” Obviously, she had hormones confused with antibiotic residues.
We tried to explain that wasn’t right, at which point she just gave up and said, “I don’t know. That’s what they told us to say.” We let her off the hook as it was apparent she was only spouting the information that someone else who probably didn’t know what they were talking about told her (and the other servers) to say.
It’s just too bad that when you are paying a lot for a really nice steak that the owners/managers/chefs either don’t take the time to have adequate knowledge about it, or if they do, they neglect to pass on the correct information to the people who are actually interfacing with customers.
Maybe Trey Parker and Matt Stone have been reading up on E. coli O157:H7 symptoms.
I ride my bike around town (which is a health hazard in Manhattan), we had a fabulous salad of greens grown in our own garden last night for dinner along with the tuna steak (which wasn’t grown in Kansas), yet when I speak at a local panel or read something, it’s all these folks falling over themselves to be declared green. 
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Under the plan, 25 percent of at least one of its produce items, including romaine lettuce, green bell and jalapeño peppers and red onions, for each of its 730-plus restaurants, will be sourced from small and mid-sized local farms. 
linked to a common food vehicle from a supplier, or one mixed/prepared in store. Wonder if there has been a spike in what is thought to be sporadic Hep A cases associated with other outlets suppliers sent product to..jpg)
The County recommends that individuals who dined at the restaurant between March 1 and April 22, 2008 — and are symptomatic for Hepatitis A — see their physician to be screened for the illness..jpeg)
Hepatitis A is a result of poor hygiene. Health officials say that victims are exposed when an individual consumes water or food contaminated with the stool of someone with the virus.
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