This is a USian holiday weekend. That means a lot of cooking and eating.
My mom and my my mom-in-law were both children of the Great Depression. 12 years of, if not food insecurity, then knowing family and friends who were food insecure left a mark. Both of us heard our mothers say, “It gripes my soul to throw away good food.” Hence my wife and I grew up eating a lot of leftovers, and we still do.
I read this article a few days ago and thought it might be a good time to share it.
I hope everyone has a great Labor Day weekend. Eat well, eat thoughtfully, and enjoy you leftovers in the next few days and weeks. Martha and Bunny will be proud of you.
In addition to information tidbits, articles such as this are interesting for showing the biases of the writer (we all have them).
“It doesn’t make sense to worry about the corn husk when the corn itself is grown for nonsensical purpose – like ethanol and Sugar Pops and chicken nuggets…”
[So, Charlie doesn’t like chicken nuggets. However, he doesn’t mention that most corn is grown to feed pigs, so I guess he likes pork.]
“Instead, since we use farmland primarily to produce profits…”
[Perhaps Charlie would prefer that food was produced at a loss. Of course, that would lead to a downward spiral in production and increased hunger.]
In college, toward the end of the month, my allowance would be running out and I discovered that the cheapest meat was ground mutton – made OK hamburgers.
In Portugal I discovered that a couple of days before the “consume by” date packaged meat is marked down considerably. If they don’t sell it they have to toss it. It’s perfectly fine and in the freezer it will keep for a long time.
The Captain
As a kid my mom would say, “Eat your food, there are lots of hungry children in China.” I could never figure out how me eating would feed children in China.
In the rest of the world Labor Day falls on May 1 but it being a commy holiday ir can’t be celebrated in the USA.
In the 60s, my mom would periodically come home with a package of “fresh, ground beef” from the grocery store. Looked nice and pink and fresh. When she cut into that pile of ground beef, it was all brown inside, under the layer of pink food coloring.
…because adulterated food is a “traditional American value”.
Which would be cheaper for the “JC”? Pay for a source of CO, and have a gas chamber to treat the meat, that is airtight so the store staff isn’t gassed in the process? Or buy a jug of Red #2, and a hand sprayer?
Being against adulterated food is as bad as saying wokie things like “employees should be paid the agreed wage for every hour worked”, or “customers should receive products that are fit for purpose”. All Commie screed, because they “burden” the “JC”.
/sarcasm
I worked in a grocery store while in high school. The meat market took the ground beef that had turned brown and mixed it in with the fresh ground beef being packaged. No extra costs involved.
That’s why I buy whole cows and have them processed by a butcher I trust. Cheaper and better tasting too.
When I moved to Silicon Valley I noticed that cut American beef was more pink or redish than meat in Venezuela. In time I learned that they use some kind of salt wash to give it that color.
It’s all part of the highly processed packaged food epidemic.
I would do that too, but I don’t use it fast enough as I don’t really cook any more. So I end up buying the steaks I want “on sale” and then freezing them individually.
