Poultry perspective
By: Yvonne Vizzier Thaxton

The Greatest Story Never Told
(The views and opinions expressed in this blog are strictly those of the author.)

Just a short while ago, I thought of YouTube as a gimmick for the kids. Now I’ve changed. I’ve used YouTube videos in my classroom. I found these by going to the website and searching. It all started with a friend emailing me one for my opinion on its accuracy. It seems everyone is using this medium. Several months ago, I wrote about a contest which rewarded students with the best video on agricultural animals. This week, I received another good video on agriculture feeding the world.

The current video professionally produced and sponsored by a company allied to farming. It is not an infomercial for that company, but a good commercial for agriculture. It is a very quick 4 minutes in duration and is worth your consideration.

Go to You Tube, type in Hungry Planet, there you will see " The Greatest Story Never Told"

There are a number of facts presented that we should learn and use on a regular basis. For example between 1970 and 2010 world population doubled, but farmland did not. U. S. famers produce 18% of the world’s food on 10% of the land. Soil erosion has been reduced as had the use of fertilizer and water.

All of this has been possible because of new techniques and crops. The most interesting and memorable fact is that by 2050, in order to continue to feed the world farmers will have to “grow as much food as they have produced since farming began…in 10,000 B.C.”

The video begins with “the greatest story never told.” We must find a way to get that story told. This video is one way of doing that… it just has to find its way into the American household. It has made progress by being viewed by more than 29,-00 people.

July 13, 2010

Safety Zone
By: James Marsden

Chef Emeril Lagasse - Making consumers feel good about eating beef
(The views and opinions expressed in this blog are strictly those of the author.)

Recently, I had the opportunity to see Chef Emeril Lagasse demonstrate a new line of beef products called "Red Marbled Steaks" for food writers in New York City. The products are produced by Allen Brothers and the recipes were developed by Chef Emeril. Not surprising, they were very well received.

What impressed me most was the way Chef Emeril made everyone there feel good about eating beef. The presentation included a grilling demonstration and a discussion about the food safety systems used in the production of the Red Marbled Steaks. The sampling of the products included plenty of other healthy foods to complement the steaks. In a room full of food critics and writers, most based in New York City, I didn't hear a single anti-meat or anti-beef comment.

The event reminded me that most consumers, even food critics in New York City, like to eat beef. They also want to feel good about it when they do. Some of the things Chef Emeril did to create a "feel good" atmosphere included some remarks about his commitment to food safety and words in support of the seafood industry in the Gulf Coast and the New York City Food Bank (all of the steaks on display were donated to the food bank).

The beef industry in the United States has a rich history and everyone involved should have pride in what they do. However, many in the industry have lost that sense of pride. I once heard the owner of a veal plant talk about how he used to have a license plate with the word "VEAL" prominently displayed. Now he said he is afraid to tell anyone about his business. I guess this comes from years of attacks from animal rights groups and other activists who oppose eating meat.

Despite the negative press, most consumers understand that beef not only tastes great, but also provides protein, iron and other important nutrients. Maybe the most effective way to neutralize animal rights activists and other critics of the industry would be to give consumers reasons to feel good about eating beef. This is done routinely across the rest of the food industry. Even snack foods that offer little in the way of good nutrition tout the fact that they have "zero grams of trans fats per serving."

Beef and other meat products do provide good nutrition. Beef by nature is a sustainable product and can be produced in ways that are good for the environment. The safety of beef products also continues to improve and remains a high priority for beef producers and processors. It shouldn't be that difficult to give consumers reasons to feel good about eating beef.

Our country is becoming increasingly urbanized. If we want new generations of urban consumers to continue eating beef and other meat products, they need to know that beef producers and meat companies do have a social conscience and are committed to food safety, worker safety, animal welfare and sustainability. They also need to know that the industry provides tens of thousands of jobs and creates wealth from renewable resources.

Emeril Lagasse succeeded in creating good will for the industry amongst influential thought leaders with a few sincere and well placed words. In my view this approach is the best way to win over critics and create new customers.

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Movie profiling Temple Grandin garners Emmy nominations

By Ann Bagel Storck

“Temple Grandin,” the HBO movie that chronicles the animal welfare expert’s perseverance while struggling with autism, has been nominated for 15 Primetime Emmy Awards.

The nominiations include Best Made for Television Movie, Lead Actress in a Miniseries or Movie (Claire Danes), Supporting Actor in a Miniseries or Movie (David Strathairn) and Supporting Actress in a Miniseries or Movie (Julia Ormond and Catherine O’Hara).

The movie, which aired this past February, earned extensive critical acclaim in the mainstream press. (See Reviews offer high praise for upcoming Temple Grandin film, Meatingplace, Feb. 5, 2010.)

The 62nd annual Primetime Emmy Awards will be held Aug. 29 and broadcast on NBC.

July 10-11, 2010
Fifteenth Sunday in Ordinary Time
Deuteronomy 30:10-14 Colossians 1:15-20 Luke 10:25-37

Now that the smoke has cleared from last week’s celebrations, ready for some more shock and awe? Jesus was not Roman Catholic! Also….Jesus was not an American citizen! Neither were Mary or Joseph, or God the Father or the Holy Spirit or any of the evangelists or composers of Scripture.

Obvious, right? Well, not always so obvious to some who like to overlap God and country on their sleeve as if the American way is God’s way…and God’s way must obviously be the American way. (In truth, this was part of the early discrimination and distrust about and toward ROMAN Catholicism in the United States….the Pope was based in Rome and not an American!)

Recognizing that our culture is quick to label those with whom we disagree, these sorts of musings run the risk of being labeled red-state/blue-state stuff or even the dreaded designation of being ‘Left or Right’…and once the label is attached it provides the labeler with plausible justification to ignore the conversation! Not wanting to disrupt the domestic tranquility amidst our congregation…still, the question hangs in the air….how do we go about being people of compassionate faith in the midst of so much insistence on viewing life through nationalistic glasses?

A few years back we had some parishioners leave the parish because they found out that papers were not being checked and some of the ‘homeless’ being fed by our Hands Across the County ‘might’ be illegal immigrants. In today’s Gospel story of the Good Samaritan, Jesus goes to great length to craft a parable in which the main characters are political/cultural opposites, Jewish and Samaritan….(read right-wing militia member versus illegal immigrant.) The individual with whom Jesus is speaking is seeking justification to limit his love of God to his own individualistic read of the Jewish law…and tries to weasel wiggle room for himself by pushing the question of ‘who is my neighbor that I am supposed to love as myself?’

Throughout our American experience, whenever we have been in turmoil or economic upheaval, the voices of fiery discord get raised, pointing the verbal finger at supposed culprits. The Chinese brought over to build the railroads became the perceived stigma for a while. The Italians, Poles, Irish and Germans had derogatory nicknames attached to them, were disenfranchised…and were the reason the Parochial School System got started by Elizabeth Ann Seton. In recent years the Vietnamese migration following the war was seen as poisoning our culture and now the ‘illegal Hispanic’ is the target of the finger-pointers. In wrestling with the assorted issues of immigration, education, taxes, health care, etc. etc. how do we balance our approach to be both American and Roman Catholic?

Do we ignore one or the other so as to make our choices easier? Granted, not quick and easily resolvable issues…but worthy of consideration in light of the Good Samaritan parable. Oh yeah…one final thought….all those folk that are always pointing fingers at different groups and saying that we ‘Americans’ should be afraid of them….hmmm….wasn’t it Jesus who continually told people: ‘Be not afraid.?’ To which voice do we give more credence?

Thank you for joining with our Corpus Christi Community on this summer weekend. The team for La Cena is outside after all our Masses this weekend selling reservations for the summer’s FIRST LA CENA SUPPER next Saturday evening. Please make sure you make your reservation so we can have a place set for you at the tables! The Bulletin has news of other parish events coming up…especially our POPs Angel Game happening in a few weeks. Please take a copy of the Bulletin with you….thanks. As you settle into the rituals of summer, remember, use SPF at the beach, cook your chicken thoroughly, avoid cross-contaminating food…and always, remember that you are loved. FKB

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Debi from laguna beach; "what is the difference between the smoothing treatments available for hair?

Tim: Keratin treatments are the new high in haircare. They cut frizz,add shine,cuts your blowdrying time in half. It leaves your hair soft and manageable but does not take your curl out. Not a relaxer but a smoothing treatment. Kerasmooth treatment lasts 3 to 4 months at a cost of $300. to $400. depending on length of hair. You must wait 3 days before you can shampoo hair. Keratin Express lasts 4 to 5 weeks and can be done right after a color. It will lock your color in besides adding shine and cutting frizz. Cost is $100. Keratin Complex is similar to Kerasmooth. Cost is $300. Consult with one of the professionals at Tribeca.

Joan of Aliso Viejo; "what type of hair is best for this smoothing treatments?"

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Tribeca Salon
6 Journey
Suite 155
Aliso Viejo, CA 92656

p: 949.916.2400
f: 949.305.8258

Sausage icon Jimmy Dean dies at 81
By Lisa M. Keefe on 6/14/2010

Jimmy Dean, founder of the sausage brand that bears his name and country music singer, dies Sunday at his home in Virginia, at the age of 81, the Associated Press reported.

His death was unexpected, Dean's wife told the news service.

Before launching his sausage business in 1969, Dean was well known as the singer of the music hit "Big Bad John." He went on to a wide-ranging entertainment career, including hosting his own variety show, and so was the natural choice as spokesman for his own products. He sold the Jimmy Dean Meat Co. to Sara Lee Corp. in 1984.

"All of us at the Sara Lee Corp. are deeply saddened by the loss of such an iconic figure," Daryl Gormley, vice president of breakfast and snacking for Sara Lee North America Retail, said in a news release.

The Jimmy Dean brand now comprises Fresh Roll Breakfast Sausage, Fresh Links and Patties, Fresh Bacon, Fully Cooked Sausage Links and Patties, Omelets, Skillets, Sandwiches, Breakfast Bowls, Heat 'N Serve Sausage Links and Patties and Pancakes and Sausage on a Stick.

*********
Quality key to Wal-Mart’s success in meat: consultant
By Meatingplace Editors on 6/14/2010

In this article:

With Wal-Mart and Target ramping up their perishable food offerings, Meatingplace asked food industry consultant Jeremy Diamond, of the Diamond Group in Baltimore, to discuss the implications for the meat industry.

What are the ramifications as the discounters expand further into perishables?

It's going to make it even more difficult for the traditional grocery store to compete. They don't make a lot of profit in produce, but meat is a big profit center. The more meat Wal-Mart and Target can sell, the better their profits are going to be. Produce pulls them in because of the freshness and displays. I wouldn't be surprised if Wal-Mart, which just started setting up produce departments, was selling at a loss just to draw in shoppers.

Is Wal-Mart rolling back prices on meat?

I doubt that the price rollbacks are on meat. It's probably cheaper anyway vs. most of the other grocery stores. I don't see them slashing their meat prices. I don't think you are going to see any of that.

How will traditional grocers compete?

In this economy everyone is looking for price as the first thing rather than service and quality. Wal-Mart and Target are known for their cheap prices. They are not known for their service. The service is not where it should be, but the shoppers don't care because their prices beat everybody else's. It's harder for the retailer who has to compete on service and quality because they know they can't compete on price.

So supermarkets will have to compete on quality and service?

Definitely.To survive you have to differentiate yourself. You see these chains consolidating. People are cutting back on basically everything. It's a different climate now. Besides the fact that they are running on such small profit margins as it is. The average grocer is running on a 4 percent profit margin, 5 percent if they are lucky. It is tough to have Wal-Mart and Target put in grocery departments and sell the same products cheaper.

What meat products will Wal-Mart emphasize?

I think you'll see a lot of family pack meat and poultry. I think you'll see a lot of bigger packaging. I don't know what kind of quality they will be selling. When you are talking about meat you have to be very careful. These stores have to sell so much volume. And when you sell so much volume you have to lose quality.

Will Wal-Mart do its own meat cutting?

They haven't done a service deli counter. They have done a meat department, where you have employees in the back room putting up the different cuts of meat rather than it coming in pre-packaged. I think they reverted back to pre-packaged for union reasons. They are a volume retailer. Having more employees cut to order slows everything down. I can see them shipping everything (in).

Will Wal-Mart be successful selling meat?

They will keep selling it. It is a big profit center. If they can convince the consumer it's a good product, it's the same as in the grocery stores and they can sell it cheaper, if they are convincing, then they will make a lot of money.

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Russia throws another wrench in U.S. prepared meat exports
By Tom Johnston on 6/14/2010

U.S. exporters will have to jump through another hoop in order to ship prepared beef and poultry products to Russia.

Under a new requirement, U.S. companies must be identified on an approved plant list before they can export those products to Russia. And, as required under the existing certification process, those facilities also must ensure they use raw meat only from slaughter plants approved to export to Russia.

"Although there is no official ban on the exportation of prepared meat products (namely beef and poultry) to Russia, Russia maintains certain requirements that are difficult to meet," Katie Gorscak, a spokeswoman for USDA's Foreign Agricultural Service, told Meatingplace in an e-mail.

The difficulty of Russia's latest requirement is not in identifying all companies on an approved establishment list. The difficulty for plants is in having to apply to FSIS to be placed on the eligible list, Gorscak said.

Russia continues to restrict U.S. prepared beef because the two governments have not been able to negotiate a new export certificate. Russia has insisted that the export certificate contain a statement that the United States is free from bovine spongiform encephalopathy, which FSIS veterinarians cannot attest. Meanwhile, all poultry, including prepared poultry, remains banned as a result of Russia's restrictions on the use of chlorine in processing.

"We continue to work with Russia to try to find a mutually acceptable outcome that will facilitate the resumption of prepared meat exports to Russia," Gorscak said.

meatingplace.com

New hot dog aims to reduce choking hazard
By Dani Friedland on 6/1/2010

Rastelli Foods Group and Gene Gagliardi, Jr. are bringing a new hot dog to market — one designed to reduce choking.

The Kinder Cut hot dog has eight lengthwise slits that don't appear until the hot dog is cooked. Once heated, the hot dog expands into a shape similar to an asterisk, which is less likely to clog an airway. The new product will be available "shortly," Gagliardi said, and follows increased scrutiny of hot dogs as potential choking hazards. (See Pediatricians call for hazard labels on hot dogs, other foods on Meatingplace, February 22, 2010.)

The product's development began in a children's hospital when Gagliardi's grandson was 9. Another patient's mother reacted badly to the lunch cart serving hot dogs, Gagliardi told Meatingplace, and he later found out that her son had had a tracheotomy after choking on a hot dog the day before. The nurse also told him that hot dogs are the leading cause of fatal choking in children.

After researching the matter, Gagliardi, who is also the inventor of the Steak-Umm and popcorn chicken and worked with the NCBA to create beef value cuts, patented his hot dog design in 1991. With all the increased discussion about choking and hot dogs, he said, "I think this is my opportunity." An exact release date was not available.

Another product Gagliardi calls "Frank Fries" — battered and fried strips of hot dog created by removing the quarter-inch core that holds the slitted hot dogs together — will debut around the same time as the Kinder Cut dog.

(Update makes clear the name of the product is Kinder Cut.)

McDonald’s chases lower sodium north of the border
By Lisa M. Keefe on 6/1/2010

McDonald's Canada has announced it has reduced sodium in all of its grilled chicken items by as much as one-third, the company said in a news release.

The change affects McDonald's Canada's grilled chicken classic sandwich, the breakfast burrito, all entrée salads with grilled chicken, and the grilled chicken snack wrap.

For example, the Happy Meal grilled chicken snack wrap — a new Happy Meal selection available in Canada — includes a half-portion of grilled chicken, shredded Monterey Jack and light cheddar cheeses, lettuce and ranch sauce in a tortilla, and uses sodium-reduced versions of the tortilla, chicken and ranch sauce.

"Part of the enduring appeal of McDonald's is that we have continuously evolved our menu to meet the needs of our customers," said Richard Ellis, senior vice president of communications and public affairs for McDonald's Canada, in the release.

McDonald's Canada has more than 1,400 locations nationwide.

Martha doubles down on retail protein market
By Lisa M. Keefe

A line of Martha Stewart-branded natural products, including an extensive selection of beef, pork and poultry easy-to-prepare meals, is being introduced through grocery stores nationwide, beginning with Stop and Shop, Martha Stewart Living Omnimedia announced in a news release.

The beef and pork used in the meals are being produced by Niman Ranch, and are antibiotic- and gluten-free, 100 percent vegetarian-fed and contain no added growth hormones, the release says. The selection of products includes ham steak, bratwurst, spicy chorizo, applewood-smoked bacon, fresh marinated pork chops and roasts, smoked pork shanks, braised beef short ribs, hot dogs and a variety of chicken and pork sausages, as well as holiday hams and turkeys.

They will all be grouped together in a "Martha Stewart gourmet natural meat case," intended to create a destination for shoppers.

The poultry items include turkey meals with meat provided by Hain Pure Protein, a leading supplier of natural, vegetarian-fed, antibiotic-free poultry products under the Plainville Farms brand. Martha Stewart first began marketing the branded turkey products with Hain last fall. (See Martha Stewart to introduce turkeys with Hain Pure Protein, Meatingplace, Oct. 23, 2009.)

"Niman Ranch is thrilled by the opportunity that the Martha Stewart brand name will provide to our farmers. We hope that this partnership will continue to educate consumers about traditional farming practices, the humane treatment of animals and environmentally responsible agriculture," said Jeff Swain, CEO of Niman Ranch, in the release.

The assortment of Martha Stewart-branded products was unveiled at the Food Marketing Institute's trade show earlier this month. The product lines, which besides the proteins include cleaning products and bakery items, are expected to be distributed in supermarkets, mass-market retailers and warehouse clubs nationwide.

Martha Stewart also has previously marketed self-branded hams through Costco. (See Martha Stewart launches hams at Costco, Meatingplace, Dec. 11, 2007.)

meatingplace.com

Poultry perspective
By: Yvonne Vizzier Thaxton

Local vs. Imported Food

(The views and opinions expressed in this blog are strictly those of the author.)

Both of my parents grew up in farming families. They grew up with organic free range animals and crops because there was no alternative. While, neither of them became farmers many of their relatives stayed on the family farms and eventually became large scale farmers as technology evolved. One uncle founded a large dairy and others were successful growing row crops for frozen food or cotton and soybeans. Several of my cousins are farmers but most left the farm for college and careers outside of agriculture.

The cousins that took new paths were able to do that because their families could afford it and they were not needed as labor on the farms. Modern equipment has eased the amount of grueling work required on our farms making it easier to produce more food. Food production is the goal of these large scale farmers. They are business men and women who use computers, radio frequency indicators (RFID), global positioning systems (GPS), wireless internet, cell phones as well as chemical fertilizers. They also use manure from theirs or other local farmers' animals for their pastures and gardens. These people are as profitable as they can be so that they can support their families and continue to produce food for those of us living in town who find our food at the grocery store or farmers market.

While I buy locally grown produce when it is available, I am delighted to have a wider variety of frozen and canned products grown in other parts of the country available all year. I want to continue to buy U. S. grown food and am avoiding imported products that compete with U. S. crops. Lately I've found more imported fish and less U.S. grown or caught. Check out the fresh fruit labels and you'll find more than bananas imported. As a result of well intended regulation and negative pressure from various groups, farmers are losing their incentive. I wonder how long before we start to see the same phenomenon in poultry, pork and beef. It may be much sooner than you think.

June 01, 2010

Chef’s Table
By: Michael Formichella

Pig roasts -- finger lickin' good

(The views and opinions expressed in this blog are strictly those of the author.)

Need to feed a ton of hungry guests? Have a lot of time to kill? There's something wonderful about the look, smell and flavors of a perfectly roasted pig. This primeval ritual produces some of the best, most exquisite flavors of moist meat. The lacquered crackle has a distinct crunch to melt in your mouth morsels melded with hints of juicy fat. There's nothing quite like it!

Now there are many ways to do this, several of which I have personally used. While living in the Hawaiian Islands we (the hotel) dug a pit and did it the traditional Hawaiian method with palm leaves, hot rocks and coals then buried. I've used the large black steel drum like cookers on a spit, with various types of woods to impart distinctive flavor and a large rotating bakery deck oven. All methods gave a great result.

I would be remiss if I didn't discuss the pre-cooking preparation. One of my favorites is cracked, butcher-ground course black pepper and chopped fresh garlic blended with lots of citrus and fresh herbs. Right before cooking add a healthy handful of sea salt and rub it all over and inside the carcass. These preparations done a day before the actual roast gives the meat such a great flavor.

I was at a pig roast last week. Both pigs were roasted for about twelve hours at a very low level of heat. What a treat! Truly the highlight of the day was that one of the pigs had been prepared Italian style, commonly known as Porchetta, originating from central Italy around Rome. The animal was fully deboned and layered with a stuffing of meat, fat, and skin, rolled and tied on a spit and roasted. Porchetta is usually also salted with a blend or paste of ground fresh garlic, fennel, rosemary and fresh herbs.

Have you ever eaten Porchetta? I highly recommend it! We want to know your best roast pig story. Share with us your favorite recipes for rubs, sauces or special blends! Pigging out is great fun. If you haven't tried it, you should make a point of trying it out for yourself.

Working Safely
By: Steve Sayer

Food defense: are you ready?

(The views and opinions expressed in this blog are strictly those of the author.)
Later this year the USDA will issue another food defense survey to determine how many meat and poultry establishments have voluntary food defense programs in place and whether or not to make them mandatory.

A preceding survey taken in late 2009 evinced that roughly 60 percent of USDA inspected establishments had voluntary food defense programs up and running. If the impending survey determines that less than 90 percent of meat and poultry establishments have a voluntary food defense program in place, then the USDA will begin the rulemaking process to make food defense programs mandatory.

Actually, there is a regulatory arm of USDA that already requires a written and verifiable food defense program; the livestock and seed commodity procurement branch or better known as the national school lunch program. This mandatory and progressive food defense precondition may prove to be a harbinger of things to come for all meat and poultry establishments.

The Agricultural Marketing Service procures various products for school lunch and other domestic food nutrition programs. Since 2004/2005, AMS has required all contractors and subcontractors to have a written food defense plan that provides for the security of each plant's production processes, their storage and transportation of pre-production raw materials and post-production finished products.

Each plant's food defense program is audited ensure the following areas are in compliance:

1. Food defense management
2. Interior and exterior security of production and storage facilities
3. Slaughter and processing, including raw materials
4. Shipping and receiving
5. Controlled access to production and storage areas
6. Storage
7. Water and ice supply
8. Mail handling
9. Transportation, shipping and receiving

USDA has continued to take the initiative towards food defense by informing and educating industry and the general public through nation-wide workshops, plant defense checklists, model security plans, transportation guidelines and the askFSIS Web site.

Establishments that already have a voluntary food defense program up and running have taken the pro-active approach towards protecting their businesses, employees, products and ultimate welfare of their customers.

What's your position regarding food defense?

A June Event- Jefferson’s Escape

It was in June of 1781 that Thomas Jefferson narrowly escaped being captured by British forces at Monticello. At the start of that year led by traitor-turncoat, Benedict Arnold, British troops raided farms and villages along the James River. By May, Arnold’s troops had joined a larger British force under Lord Cornwallis that had moved into Virginia from the south. This invading army would frighten the Virginia government into abandoning Richmond, and create turmoil before ultimately surrendering to the combined French and American forces at Yorktown.

Action by an heroic Virginian prevented the British capture of Jefferson, then Virginia’s governor, and members of the Virginia Assembly. That hero was John “Jack” Jouett, Jr., a 26-year-old resident of Charlottesville near Jefferson’s Monticello.

Upon learning that Virginia’s legislature was reconvening in Charlottesville after the Colnial defeat in Richmond, Cornwallis dispatched Lt. Col. Banastre Tarleton to capture the governor and assemblymen. Hoping to catch the Virginians by surprise, Tarleton traveled swiftly, mostly at night. He pushed hard before stopping to rest men and horses somewhere in the vicinity of the Louisa Court House (some 30 miles from Monticello) on the evening of June 3. It was there that Jouett, whose family farm was nearby, observed the British and surmised what their destination was.

According to Jefferson’s account, Jouett, a captain in the 16th Virginia militia regiment and who knew every nook and cranny of the area, was able to bypass the enemy’s encampment, ride all night, and before sunrise of the next day (June 4) arrive at Monticello to warn Jefferson.

Jefferson calmly ordered a carriage for his family and offered breakfast to the members of the legislature who were staying at Monticello. He sent his family to at a neighboring farm but remaining behind it is believed to gather needed papers, he received a second warning from a neighbor, a Christopher Hudson, that British troops were ascending Monticello Mountain. Hudson related that he found Jefferson “perfectly tranquil, and undisturbed”, but urged him to leave immediately. According to Hudson, Monticello was surrounded “in ten minutes at farthest by a troop of light-horse.” Jefferson later described how he avoided the main road and traveled through the woods to join his family.

Tarleton did not remain long in Charlottesville. While he captured seven legislators, the rest of them escaped across the Blue Ridge Mountains to the town of Staunton. Meanwhile, believing his term as governor had expired, Jefferson escorted his family to safety at their farm, Poplar Forest, near Lynchburg, and remained there until the middle of the summer.

The members of the General Assembly reconvened in Staunton. While they voted Jouett a pair of pistols and a sword as symbols of gratitude, a proposal was put forth for an inquiry into Jefferson’s actions. In spite of the inquiry being dropped, Jefferson insisted on appearing before the Assembly members to respond to charges of mishandling his duties and abandoning leadership at a critical moment. He reported that he had believed it understood that he was leaving office and that he had discussed with other legislators the advantages of commander of the state militia, Gen. Thomas Nelson’s being appointed governor. He stated that he felt “unprepared for the command of armies” and that given the critical conditions, “the union of the civil and military power in the same hands, at this time would greatly facilitate military measures.” Nelson was named Jefferson’s successor later in June, and effectively carried out his duties – both civil and military - through the end of the war.

The events surrounding the British invasion of Virginia would be a recurring problem for Jefferson. In subsequent national elections, virulent Federalist newspapers and political opponents would accuse him of incompetence, negligence, and even cowardice in his handling of the governorship during the events of 1781. For the rest of his life he found himself responding to these accusations, and strived to assure that his place in the country’s history would not be marred by them.

As for Jack Jouett, he did not receive his award, the promised pistols and sword, until several years later. Though sometimes referred to as the “Paul Revere of the South,” he never gained the widespread fame given Revere by Longfellow’s poem. I guess:

“Listen my children and you shall get
The midnight ride of Jack Jouet”.

doesn’t quite make it.

Arnie Silverman
Laguna Niguel

Tribeca Salon
6 Journey
Suite 155
Aliso Viejo, CA 92656

p: 949.916.2400
f: 949.305.8258

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About Tribeca

Our pledge as a salon is to provide quality service that our clients can count on to make them look and feel good. The Tribeca Salon atmosphere is a relaxed, but professional environment. Our staff is committed to focusing on your needs for convenience and quality. Whether you need a quick service so you can get back to your busy life of if you want to enjoy some time away from the madness being pampered, Tribeca Salon should be your destination.

For your pleasure, we proudly serve specialty coffees and wine daily. Saturday we also serve mimosas! Tribeca Hair Salon is conveniently located in Aliso Viejo near the 73 toll road and Aliso Creek rd. or the 5 freeway at Pacific Park. Our Pristine business park facility offers plenty of parking any time of day or evening. TRIBECA is a DESTINATION SALON... come and enjoy your stay.

MISSION STATEMENT
Tribeca Salon is in business to provide a top quality and inviting full service salon for its clients, employees and the community that supports us. Professionalism and a genuine concern for others is what will set us apart from the competition.

At TRIBECA, we stay current with the latest styles and trends. This is our main objective.

Through our outstanding team of artistic directors, Tribeca Salon offers:

Highlights - Our specialty - come in for Tribeca’s own “Hush-Hush” highlighting technique 45 minutes for people who do not have a lot of time and want just a little change.

Cuts - We offer the latest in hair cutting. All of our stylist attend classes on a regular basis.

Hair Color - Color is our favorite! We use only the best available.

Makeup - All our makeup artists use the finest makeup. Weddings and dances we love. Trained with Bobby Brown.

Waxing - Full body waxing.

Manicures - Full service nail salon. Manicures, pedicures and gels.

Threading - The best way to take care of eyebrows.

Facials - Come in for the best facial you will ever get.

Massage - We offer all the latest massage techniques available.

Bridal Services - We specialize in wedding hair and makeup. Bring the whole wedding party to Tribeca. We will treat you like a queen, which you are. Ask to talk to our Bridal consultant to set up an appointment. This is the most important day of your life.Let us take some of the stress off of you on your day. We can manage any size wedding party. Bring your photographer or we have one if needed. Make Tribeca a part of your Day.

Lash Extensions - For people who have very little lashes.

Chemical Relaxers - We use BioIonic Japanese chemical relaxers, leaves the hair in better shape after the service. This permanent straightening system can be applied to virgin hair, color treated hair, bleached or highlighted hair.

Saturday Trunk Shows - Different vendors from jeans to clothing to purses and bedding.

Botox - Botox, Restylane, is all done by our own RN. Wrinkle correction that last about 6 months.

Hair Extensions - We use only 100% human hair from pieces for fullness or a whole head of hair, come see us!

Revitalash for Eyelashes - Discover the beauty of your natural eyelashes. Thicker, fuller, and longer eyelashes in 2 weeks.

Hair By Revitalash - This product makes hair look thicker and fuller. For Men and Women.
Specialty coffees, wine and on Saturdays, mimosas!

Questions For Tim;

Q: I have been doing my own haircolor for sometime and it looks awful.What can I do?
dd from A.V.

A: First of all application of haircolor is very important. You must only put color at the roots. That's where a licensed professional comes in. I know box color is inexpensive but the integrity of the hair is very important. You need shine,even application and different formulas for the roots and the ends. Come in to Tribeca for a free consultation with a professional.

Q: I keep reading about the new smoothing treatments. Do they really work and how much do they cost?
lk from L.N.

A: Yes the keratin smoothing treatments eliminates frizzies, straightens and smooths. Tribeca uses Kerasmooth and Keratin Complex. But before you get it done talk to a professional. With the treatment your hair looks shiny, smooth and young. For any hair questions you have send your email to ASK TAT at tat@tribecahairsalon.com

View from Across the Pond
By: John Strak

Coalitions, currencies and PIGS
(The views and opinions expressed in this blog are strictly those of the author.)
You may have noticed that the Brits have had an election.

And we have a result – of sorts. In an extraordinary development the absence of a majority of Members of Parliament from any one political party has meant that two parties have had to form a Coalition Government to run the United Kingdom. Hence, the Conservatives (nearest to the U.S. Republican Party) and the Liberal Democrats (a cross between the Republicans and the Democrats) have joined up to form the new British Government and the previous Labour Government (where Labour can be visualized as a cross between the Democrats and, er, the Communist Party) is now out of office.

And how does this affect the price of hogs in Iowa, you might ask? Hang in there; there is a link….

The details are not there yet on what the British politicos will do. But there have been numerous statements from the members of the coalition about it being time for a "new politics." Actually, coalitions are not new in most of Europe. Most countries are governed by a coalition of parties and only in Britain is such an idea deemed "new."

The key point for overseas observers is this: will this new Government in the UK get a grip on its finances and will it inspire confidence from the markets? Not just in the UK, but across Europe almost every commentator is now asking about sovereign risk. Will Greece stay in the Euro Zone? If it leaves, who will be next? Portugal, Italy, Greece and Spain make up a group of economies (the PIGS) where each of the countries' finances is deemed to be weak and is at risk of leaving the Euro. And whilst the speculation about these countries' financial health is at fever pitch, the Euro heads for parity with the U.S. dollar.

And that's the link with Iowa hog prices. Because a weak Euro means a strong dollar and that means U.S. pork exports could be increasing in value even at a time of a relatively low U.S. hog inventory. However, longer term, Europe's pork exporters could take advantage of the weaker Euro and U.S .export values (and those Iowa hog prices) would not be advantaged.

If any of my readers finds this blog complicated they are in good company. This is a perfect example of how producers and processors have to juggle politics, economics, international currency rates, and multi-country hog census figures before they can understand how their profits will turn out.
May 26, 2010

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European debt might rain on pork’s parade
By Rita Jane Gabbett on 5/26/2010

The stock market isn't the only place where concern about European debt is playing out. Implications for the world economic recovery and consumer demand might also hit the hog market, just as industry financials are moving from red to black.

That and related dollar strengthening have dimmed prospects for meat exports, according to Purdue University Extension Economist Chris Hurt.

"Last year demonstrated just how critical a recessionary economy was in weakening pork demand, Hurt wrote in a report. "A more cautious world now likely means some moderation in pork prices from recent lofty levels, but prices are not going to fold either."

Another concern is the inevitability of rising retail prices, as grocers can no longer absorb into their margins higher wholesale prices due to reduced pork supplies. "You can bet that retail prices will soar in coming months," he warned, predicting average retail pork prices will be close to $3.10 per pound this summer compared to $2.92 in April.

Hurt predicted live hog prices will average near $60 per live hundredweight in the second quarter, then drop into the $56 to $60 range in the third quarter, with fourth-quarter prices averaging near $50, for a 2010 price average of $54.

Due in part to moderating feedgrain prices, Hurt put profits at $21 per head in 2010 and $10 per head in 2011. These profits, he said, are needed "just to dig out from under the losses of the past two years."

Profits notwithstanding, he does not expect much herd expansion. "While profitability will be strong in 2010, many producers, and their bankers, want to see balance sheets improve before giving the OK for any expansion."

Editor's note: For a more in-depth look at the European debt crisis' impact on pork exports, read "As the world turns" in the June issue of Meatingplace in Print.

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Don’t count your chickens: economists
By Tom Johnston on 5/24/2010

Recent media reports around spiking ground beef prices point to the possible trend of fast-food restaurants shifting to chicken features, but some economists aren't so convinced.

Omitted from such reports, analysts Steve Meyer and Len Greiner wrote late last week in their Daily Livestock Report, is the fact that prices for chicken, as well as pork, also have increased this year.

"For all the talk of escalating ground beef prices, the relative price of ground beef to the price of chicken breast is actually very close to the levels seen in the past three years or the five year average," they wrote.

Meyer and Greiner said the ratio has held up well despite grinding beef prices falling — as they tend to do in late May — in the days preceding their report.

Meanwhile, the value of the Australian dollar also sunk, which could trigger increased exports of grinding beef to the U.S. market, loosening supply and reducing prices.

"It is possible that some large chains have favorable chicken contracts on their books, which could lead to more chicken offerings relative to beef," the analysts wrote. "However, those looking to lock in prices at this time will find that chicken is no bargain either."

meatingplace.com

Burger King sets four price points for new rib entrees
By Rita Jane Gabbett on 5/21/2010

In this article:

Miami-based Burger King officially announced the launch of its Fire-Grilled Ribs in four serving sizes and price points. (See Burger King rolls out a whopper of a rib meal on Meatingplace, May 19, 2010.)

Participating restaurants are offering:

A three-piece serving of ribs as an add-on to a Value Meal for an additional $1.99
A three-piece serving for $2.99
A six-piece serving for $5.69 and
An eight-piece order for $7.19.
It's the broiler

"Our guests' initial reaction to this product has exceeded our expectations, further validating the Burger King system's investment in our new game-changing broiler," said John Schaufelberger, senior vice president, global product marketing and innovation, in a news release. "Because of this proprietary cooking technology, we've been able to up the ante in our product development across the board, and BK Fire-Grilled Ribs are just the beginning of the innovative product line we can offer with this new cooking platform."

The Burger King system operates more than 12,100 restaurants in all 50 states and in 74 countries and U.S. territories worldwide.

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Jennie-O soars as Hormel tops analyst expectations
By Ann Bagel Storck on 5/19/2010

Crediting stronger commodity meat markets and improved efficiencies, Hormel Foods on Wednesday said its Jennie-O Turkey Store segment improved profits by 93 percent in the second quarter, ended April 25, compared with the same period a year ago.

The Austin, Minn.-based company's Refrigerated Foods segment, which includes such products as Hormel pepperoni and party trays, boosted its profits by 7 percent, although Grocery Products — including items such as Hormel chili — were hit by higher protein costs and reported a 2 percent drop in profits.

Overall, profits were down 3.1 percent from a year ago.

Nevertheless, overall Hormel beat analyst expectations and raised its earnings forecast for the year by 7 cents, to a range of $2.75 to $2.85 per share.

"This quarter once again demonstrates the benefit of our balanced business model," Jeff Ettinger, chairman of the board, president and CEO, said during a conference call with analysts.

Hormel reported a profit of $77.9 million, or 57 cents per share, for the quarter, down 3.1 percent from last year's second-quarter profit of $80.4 million, or 59 cents per share. Excluding one-time charges, earnings were $91.3 million, or 67 cents per share. Revenue was up 7 percent, to $1.7 billion.

Analysts forecast earnings of 61 cents on revenue of $1.62 billion, according to Thomson Reuters.

"We anticipate continued higher hog costs during the remainder of the year, and we recognize the strong investment performance in our rabbi trust last year will result in a more difficult comparison in the back half of the year," Ettinger said in a news release. "However, we believe our strong brands and our dedicated team will allow us to overcome those obstacles."

Shares of Hormel were trading at $40.78, down 2.4 percent, in trading on the New York Stock Exchange early Wednesday afternoon.

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Chef’s Table
By: Michael Formichella

The local butcher bounces back
(The views and opinions expressed in this blog are strictly those of the author.)
Up until about five years ago local butcher shops seemed to be disappearing from the retail landscape as large grocery chains and big-box stores took over. However, this dying art is slowly coming back to life, thanks to new demand in many areas for locally raised meats.

With the trade nearly lost, up-and-comers are searching for ways to learn the craft. I recently read an article about a butcher in upstate New York offering an 8-10 week course and charging $10,000, which would allow you to apprentice with him and his crew for that hands-on approach. This skill set takes years to learn and perfect. I remember when I was a young chef working in a hotel and one of my mentors commented on how a good butcher could make or break the chef's food cost. Obviously, other factors played into those figures, but it's funny how some things seem to stick with you.

In my hometown there was a butcher shop just four doors down from where my mother worked. Often I would accompany her to the shop to pick up various items for dinner. Their case was always lined with an array of meats. They would always have trays of pink escallops of veal, whole chickens, legs and racks of lamb and beautiful trimmed steaks and chops. Pork was done a variety of ways and on holidays they always displayed giant locally raised turkeys for sale. During hunting season the butcher would break down whole deer, with the occasional game birds for some of his most loyal patrons -- all cut up and labeled ready for the freezer. An assortment of curing meats hung from stainless steel hooks suspended from a large, steel rod that ran the length of his display cases. As a child I remember it seemed almost like I was walking on to an old horror film set. Yes, master… I have vivid memories of his display cases. One was always filled with perfectly trimmed aged steaks ready to entice the most discerning carnivores. The other was filled with a variety of ground meats and encased sausages.

Do you buy your meat from a local butcher? If so,why? If not, why? Is it food safety, service or price that drives your purchasing decision?

May 21, 2010

Working Safely
By: Steve Sayer

Food defense: are you ready?
(The views and opinions expressed in this blog are strictly those of the author.)
Later this year the USDA will issue another food defense survey to determine how many meat and poultry establishments have voluntary food defense programs in place and whether or not to make them mandatory.

A preceding survey taken in late 2009 evinced that roughly 60 percent of USDA inspected establishments had voluntary food defense programs up and running. If the impending survey determines that less than 90 percent of meat and poultry establishments have a voluntary food defense program in place, then the USDA will begin the rulemaking process to make food defense programs mandatory.

Actually, there is a regulatory arm of USDA that already requires a written and verifiable food defense program; the livestock and seed commodity procurement branch or better known as the national school lunch program. This mandatory and progressive food defense precondition may prove to be a harbinger of things to come for all meat and poultry establishments.

The Agricultural Marketing Service procures various products for school lunch and other domestic food nutrition programs. Since 2004/2005, AMS has required all contractors and subcontractors to have a written food defense plan that provides for the security of each plant's production processes, their storage and transportation of pre-production raw materials and post-production finished products.

Each plant's food defense program is audited ensure the following areas are in compliance:

1. Food defense management
2. Interior and exterior security of production and storage facilities
3. Slaughter and processing, including raw materials
4. Shipping and receiving
5. Controlled access to production and storage areas
6. Storage
7. Water and ice supply
8. Mail handling
9. Transportation, shipping and receiving

USDA has continued to take the initiative towards food defense by informing and educating industry and the general public through nation-wide workshops, plant defense checklists, model security plans, transportation guidelines and the askFSIS Web site.

Establishments that already have a voluntary food defense program up and running have taken the pro-active approach towards protecting their businesses, employees, products and ultimate welfare of their customers.

What's your position regarding food defense?

meatingplace.com

China sets date for accepting U.S. pork shipments
By Rita Jane Gabbett on 5/17/2010


China gave official notice on May 13 that it is accepting shipments of U.S. pork produced on or after May 1, according to USDA's Food Safety and Inspection Service, but USDA is still negotiating in an effort to roll back that eligibility date.

In March, the United States and China agreed to reopen the Chinese market to U.S. pork imports after closing its borders in late April 2009 in the wake of the H1N1 influenza outbreak, which the media misnamed "swine" flu.

"USDA's Foreign Agricultural Service is working with Chinese officials to adjust the product eligibility date to March 24, 2010 — the date specified in the original agreement to reopen China's market to U.S. pork and pork products," an FSIS spokesman told Meatingplace.

Shipments must be accompanied by an H1N1 addendum certificate, available on the FSIS Export Library.

"This is tremendous news for U.S. pork producers," said National Pork Producers Council President Sam Carney in news release. "China is one of our biggest markets, so being able to ship pork there is extremely important to the U.S. pork industry.

NPPC said it is continuing to urge the Obama administration to press China to address a number of other trade-related issues that limit U.S. pork imports. Among those issues are China's ban on U.S. pork produced with ractopamine, subsidies China provides its domestic pork producers and a value-added tax it imposes on imports.

The U.S. pork industry exported nearly 400,000 metric tons of pork worth nearly $690 million to China and Hong Kong in 2008, making it the No. 3 destination for U.S. pork. Last year, U.S. pork exports to China and Hong Kong were down by 38 percent, falling to just under $427 million, according to NPPC.

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E. coli fears prompt ground beef recall
By Lisa M. Keefe on 5/17/2010


Montclair Meat Co. Inc. in Montclair, Calif., is recalling about 53,000 pounds of ground beef products that may be contaminated with E. coli O157:H7, the USDA's Food Safety and Inspection Service announced today.

The products subject to recall include various pound packages of "Montclair Meat Co. Ground Beef" and various pound packages of "Montclair Meat Co. All Beef Patties".

Each package bears establishment number "Est. 6116" inside the USDA mark of inspection. These ground beef products were produced between the dates of May 3 through May 13, 2010, and were shipped to retailers and federal establishments for further processing in the Los Angeles metropolitan area.

The problem was discovered through FSIS microbiological sampling. FSIS has received no reports of illnesses associated with consumption of these products.

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Mayo Clinic suggests meatless alternatives
By Rita Jane Gabbett on 5/17/2010


The Mayo Clinic issued a news release last week highlighting the May issue of Mayo Clinic Women's HealthSource, which offered options "to expand the repertoire of meatless meals."

"Sure, a healthy diet can include an occasional steak or chop," the release stated. "But people who eat mainly plant-based diets generally have lower blood cholesterol and blood pressure levels and a reduced risk of heart disease, obesity and type 2 diabetes."

The release went on to suggest meatless alternatives including: beans and legumes, tofu, tempeh, textured vegetable protein, seitan, quinoa and nuts and seeds.

"Cutting back on meat doesn't mean worries about adequate protein," the Clinic advised. "It's not difficult to reach a woman's daily recommendation for protein — about 45 grams — by eating a variety of vegetables, beans, legumes, grains and nuts. Eggs and dairy products are good sources of protein, too."

meatingplace.com

Consumers spending more at restaurants, but…
By Rita Jane Gabbett on 5/14/2010


New data released this week indicated that more consumers are spending money at restaurants in the United States, but the average dollars spent per check continues to decline.

In a report based on credit card data, First Data Corporation said the number of credit-card transactions at restaurants in April rose by 9.8 percent, up from quarterly increases in 2009 of 8.6 percent, 8.5 percent, 8.8 percent and 8.1 percent.

The data also showed a 5 percent dollar volume growth in restaurant spending in April, following a gain of just 2 percent in the fourth quarter of 2009 and gains hovering around just 1 percent in each of the first three quarters of 2009.

Average dollars spent per check in April, however, declined by 4.3 percent from a year ago, compared to a 5.6 percent decline in the fourth quarter of 2009 and declines of about 7 percent in each of the first three quarters of 2009.

The April 2010 SpendTrend report is based on consumer spending data First Data tracks from credit and debit cards at U.S. merchant locations that use the company's processing systems. First Data serves 5 million merchant locations, 2,000 card issuers and their customers and millions of consumers worldwide.

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Perdue Farms to pay fine on age discrimination
By Rita Jane Gabbett on 5/14/2010


Perdue Farms Inc. will pay $25,500 to settle an age discrimination lawsuit filed by the U.S. Equal Employment Opportunity Commission (EEOC), the agency announced.

The EEOC had charged that Perdue violated the Age Discrimination in Employment Act (ADEA) by refusing to hire Audrey Sheftall when she was 66 years old because of her age.

According to the EEOC's lawsuit, Perdue refused to hire her for a position she was qualified for in the deboning department at Perdue's Lewiston, N.C., facility. Perdue subsequently hired approximately 74 substantially younger individuals within the month after Sheftall applied, including Sheftall's granddaughter, who had applied on the same day as Sheftall, the EEOC said.

In addition to paying monetary relief to Sheftall, the settlement requires Perdue to take other actions, including providing annual training on age discrimination and unlawful retaliation to all of its managers and supervisors.

Perdue must also post at its Lewiston facility a notice concerning employees' rights under federal anti-discrimination laws and provide periodic reports to the EEOC on its hiring practices.

Perdue response

Perdue issued the following response to Meatingplace by email:

"Perdue Farms Incorporated ("Perdue") denies the allegations in their entirety, as the Consent Decree the EEOC signed makes clear. Perdue employs individuals without regard to age or any other protected characteristic. Notwithstanding Perdue's meritorious defenses to the Complaint, Perdue entered into the Consent Decree because it desired to resolve the matter without the burden, expense, and delay of further litigation."

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Magazine names steak as ‘superfood’ for weight loss
By Rita Jane Gabbett on 5/14/2010


(Update: While this article showed up on Self magazine's Web site Friday as its "most viewed" article, the article was first published in August 2008. The story is revised below to make that clear.)

Self magazine, a publication aimed at women and focused on health and beauty, named steak as one of 20 "superfoods" for weight loss.

"Beef has a rep as a diet buster, but eating it may help you peel off pounds," the magazine said in an article that was first published in August 2008, but appears at the top of the list on its Web site under "Today's Readers Pick" as its most viewed story.

It quoted a study published in the American Journal of Clinical Nutrition that said women on a diet that included red meat lost more weight than those eating equal calories but little beef.

"The protein in steak helps you retain muscle mass during weight loss," it quoted study author Manny Noakes as saying. Noakes is also co-author of "The Total Wellbeing Diet."

The magazine went on to say, "Try to consume local organic beef; it's healthier for you and the environment." It gave no explanation or data to support this assertion.

The other "superfoods" cited were: eggs, kale, oats, lentils, goji berries, wild salmon, apples, buckwheat pasta, blueberries, almond butter, pomegranates, chiles, yogurt, quinoa, sardines, tarragon, parmesan, avocado and olive oil.


meatingplace.com

USDA predicts record corn crop with plenty to spare
By Rita Jane Gabbett on 5/11/2010


USDA forecast a record 13.37 billion bushel U.S. corn crop and record corn supplies of 15.118 billion bushels in the 2010/11 (September-August) marketing year — plenty to accommodate rising exports and ethanol use and still end the year with carryout stocks of 1.818 billion bushels, up 5 percent from last year.

On average, analysts polled by Dow Jones had expected 2010/11 carryout stocks a bit larger at about 1.884 billion bushels. USDA put 2009/10 corn carryout at 1.738 billion bushels, also shy of the average analyst forecast of 1.853 billion.

In its latest Crop Production and World Supply and Demand Estimates reports, USDA boosted corn ethanol use to 4.6 billion bushels in 2010/11 from 4.4 billion bushels expected use in 2009/10, based on rising federal biofuels mandates and strong blending incentives that continue to boost ethanol use.

USDA predicted corn exports in 2010/11 at 2 billion bushels, compared to 1.95 billion bushels expected in 2009/10, which it raised on larger supplies and lower prices.

Domestic corn feed and residual use, however, was projected to be down slightly, to 5.35 billion bushels in 2010/11 from 5.375 in 2009/10, due to a slow recovery in animal numbers and increased use of distiller's grains.

Corn prices were seen down to a range of $3.20 to $3.80 per bushel in 2010/11 from a tighter range of $3.50 to $3.70 in 2009/10.

The Renewable Fuels Association called the projections "quite impressive" and said they should "go a long way toward putting an end to the food fight between corporate livestock interests and American farmers and ethanol producers."

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White House asks food makers to do more to fight childhood obesity
By Tom Johnston on 5/11/2010


The White House released a 120-page report Tuesday outlining ways to fight childhood obesity, including calling on food makers to limit marketing of unhealthy foods to children.

The document, developed by the Obama-appointed Task Force on Childhood Obesity, argues that efforts by companies to curb marketing of sugary and fatty foods have fallen short thus far. Kraft Foods Inc. and General Mills Inc. are among a number of major food processors that have cut advertising unhealthy products to children via television, radio and in print.

Among the suggestions the report makes are that food companies should expand their efforts to cover all types of marketing to children; retailers should curb in-store promotions of unhealthy products to kids; and all media and entertainment firms should limit licensing of their popular characters to healthy foods and drinks.

"If voluntary efforts to limit the marketing of less healthy foods and beverages do not yield substantial results, the [Federal Communications Commission] could consider revisiting and modernizing rules on commercial time during children's programming," the report noted.

The report also suggested that the Food and Drug Administration and USDA work with the food and beverage industry to standardize nutrition labeling for the front of packages.

Meanwhile, other solutions offered by the report include increased exercise and healthier foods in schools.

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New Kraft products include Angus Beef Bologna
By Ann Bagel Storck on 5/11/2010


Kraft Foods announced that it is highlighting more than 30 new products this week at the 2010 Food Marketing Institute Show in Las Vegas.

New offerings include:

Varieties of Oscar Mayer Deli Fresh shaved meats including Angus Beef Bologna and Turkey Pastrami with pepper and garlic flavor

Better-for-you Oscar Mayer Lunchables varieties, such as:

Chicken Strips made with 100 percent white meat chicken, which comes with mandarin oranges

A Chicken and American Sub Sandwich with a bun that has 8 grams of whole grain per serving

Cracker Stackers – Ham + American with lean ham, Kraft American cheese and crackers made with whole grain

Turkey + Mozzarella Cracker Stackers made with 100 percent white meat turkey, Kraft mozzarella cheese and crackers made with 5 grams of whole grain per serving

meatingplace.com

Dear Parents,
I would like to make you aware of an issue involving law enforcement that took place off campus Friday. This incident was still being investigated late Friday afternoon but is now being reported in local newspapers and on television news.

The incident involved a female student being suspiciously followed through one of our adjacent neighborhoods just after the start of school on Friday. Apparently, a watchful neighbor and a vigilant mother who was dropping off her students for school managed to videotape the incident, as well as follow the man to his car to obtain his license number. The man was reportedly arrested late Friday.

This is a good time for parents to remind their students to always travel in groups whenever possible, and to be wary of strangers and suspicious people at all times. It is clear that the quick action of two citizens allowed law enforcement to make a quick arrest in this case.

Deni Christensen
Principal

Consumer Reports: store brand chicken nuggets on top
By Dani Friedland on 5/5/2010


Consumer Reports Health has named two chicken nugget "Best Buys:" Target's Market Pantry brand and Costco's Kirkland Signature Disney nuggets.

The ratings considered both taste and nutrition, focusing on fat and sodium content. Tasters included both children aged 6-17 and trained adults.

The top three brands, including Bell & Evans Breaded as well as the Target and Costco lines, got high marks for flavor but received "Good" marks for nutrition. Market Pantry's flavor bested all the others, and it costs 53 cents per serving. Bell & Evans actually came in second for taste, but costs much more than the two others at $2.18 per serving. One serving of Kirkland's nuggets cost 48 cents.

Testers rated 14 brands in all. Perdue Baked nuggets scored a "Good" for nutrition, while Tyson came in "Fair." One serving of Tyson nuggets contains 17 grams of fat and 470 milligrams of sodium, compared with Market Pantry's 10 grams of fat and 500 mg of sodium. Only the Health is Wealth brand received a "Very Good" for nutrition, but it fell flat on taste.

"Busy parents who are trying to get dinner on the table really do have their work cut out for them," said Gayle Williams, deputy editor at Consumer Reports Health. "You want to feed the kids something they'll like—and kids do like chicken nuggets—but you don't want to overwhelm them with fat and sodium. The best you can do is keep an eye on those labels and try to round out the meal with some fruits and vegetables."

Looking for humane food? There’s an app for that
By Ann Bagel Storck on 5/5/2010


The World Society for the Protection of Animals announced it has launched its first iPhone application, the Eat Humane Food Guide, which aims to make it quick and easy for consumers to find food products from animals that were "humanely treated" which was described as: not given hormones or unnecessary antibiotics, not continuously confined and allowed to engage in natural behaviors.

The free app allows users to search the WSPA database by grocery store or restaurant. The app will display all "animal-friendly" foods in a given grocery store or list restaurants by city with links to pages that detail each restaurant's "humane menu options" as well as contact information and other relevant information, WSPA said in a news release.

Just read the article on Wal Mart Meat Safety from meatingplace.com , here is another about Wallies from the LA Times Blog;

May 3, 2010 | 12:24 pm
Wal-Mart has agreed to pay $27.6 million to settle charges that it violated California environmental laws in its handling and disposal of hazardous materials, prosecutors involved in the case announced Monday in San Diego.

The settlement was signed by Superior Court Judge Linda B. Quinn. The San Diego County district attorney's office and the state attorney general's office had filed a civil complaint last month alleging that all of Wal-Mart's 236 stores, Sam's Club stores, distribution centers and storage facilities were in violation of environmental laws.

Among the materials being improperly transported, stored and dumped were pesticides, chemicals, paint, acid, aerosols, fertilizer and motor oil.

"This settlement ensures that Wal-Mart obeys the laws when shipping potentially hazardous materials on our streets and highways," said Los Angeles County District Atty. Steve Cooley.

The case began when an investigator from the San Diego County Department of Environmental Health spotted a Wal-Mart employee dumping bleach down a drain. In Solano County in Northern California, a child was found playing in a fertilizer pile left near his home.

The settlement includes $20 million to be split among prosecutors in 20 jurisdictions and 32 environmental health agencies throughout the state; $1.6 million in costs for the investigation; $3 million to a fund for other environmental investigations; and $3 million toward keeping stores in compliance.

[Updated at 1:06 p.m.: In a prepared statement, Wal-Mart Vice President Phyllis Harris said: "It's important to note that these incidents happened at least four years ago. Since then, we have worked closely with the state of California on a comprehensive hazardous waste plan that includes improved training programs, policies and procedures."]

-- Tony Perry in San Diego

(The views and opinions expressed in this blog are strictly those of the author.)
I should start by saying that I do not work for Walmart as a consultant, advisor or in any other way. It is not my place to defend the company or its policies. However, I believe that last week Walmart took a courageous position to improve food safety for its customers – one that will eventually improve food safety for all consumers.

What they are requiring

The action taken by Walmart was to require that its beef suppliers meet performance standards designed to reduce the risk of pathogen contamination. Specifically, Walmart will require its beef slaughter suppliers to implement an approved intervention or a combination of interventions between post-hide removal and final trim production that will consistently produce, at a minimum, an initial cumulative 3-log reduction of enteric pathogens by June 2011. Thereafter, they are requesting a further reduction goal to achieve a total cumulative 5-log reduction between post-hide removal and final trim production by June 2012. All intervention steps must be scientifically validated. In addition, interventions must not require a label declaration or have a negative effect on product quality and shelf life and must be accepted by consumers.

For ground beef suppliers that are not vertically integrated and do not have slaughter house control, Walmart will require an approved intervention or a combination of interventions that will consistently produce, at a minimum, a 2-log reduction of enteric pathogens on raw trim used for grinding. Again, the intervention process or intervention steps must be scientifically validated. Processing suppliers must be in compliance with this new process control standard by June 2011.

Why I agree

The move was supported by at least one major meatpacker - Tyson Fresh Meat Co., as well as consumer groups and academicians, including myself. News reports about the Beef Safety initiative, including those posted on Meatingplace elicited comments that expressed skepticism and doubt about Walmart's motives and the need for new requirements. Here are my thoughts on the subject:

1. The performance standards are designed to assure that all beef slaughter plants and processing plants utilize effective, validated interventions. Most of Walmart's suppliers and most plants in the U.S. already have these interventions in place. I agree with Jim Dickson at Iowa State University who believes that the initiative is more about proving efficacy than it is about implementing new interventions. (See: Meatingplace story on this.)

2. Before making the decision to implement the new performance standards, Walmart determined that suppliers that already have the required interventions in place are price competitive.

3. Unfortunately, there are still beef slaughter plants and processors that either have not implemented effective interventions, or do not have supporting documentation to show that they are effective. Walmart is allowing more than a year for these companies to implement effective, validated interventions.

4. In the manufacture of ground beef, product from multiple processors is often co-mingled. As a result, there may be an increased risk of contamination when beef from plants with inadequate interventions is utilized.

5. Retailers like Walmart have no way of knowing if the beef they purchase for their customers was processed using effective interventions or not. When foodborne illness cases and recalls occur, they are still held accountable. In order to reduce the risk of these occurrences, retailers have the right to insist that their suppliers use the most effective interventions available and scientifically document their effectiveness in controlling pathogens like E. coli O157:H7 and Salmonella.

6. It is worth noting that Walmart's requirement for scientific validation of interventions is consistent with the in-plant validation requirements that were recently proposed by USDA-FSIS.

The bottom line is that it is time for all beef slaughter and processing plants to implement food safety systems for controlling E. coli O157:H7 and Salmonella.

Most have already done so and as a result, beef products are safer now than at any time in history. If effective systems were universally applied, the incidence of pathogen contamination and foodborne disease cases and outbreaks associated with beef products could be further reduced.

These are the real objectives of the Walmart Beef Safety initiative. Walmart deserves a lot of credit for taking a position that is long overdue.

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Food (Safety) Fight
By: Richard Raymond

Consumers have the final say, so let's hear from them


(The views and opinions expressed in this blog are strictly those of the author.)
What do fruit juice, milk, egg products and ground beef have in common? They are all produced by comingling product from hundreds of sources. Hundreds of eggs from many laying operations, broken into one large vat to eventually become a liquid or dried, shelf-stable product. One bad egg loaded with pathogens, and the whole lot could be contaminated. Hundreds of gallons of milk from many dairy farms dumped into one large vat. One bad gallon of milk and the whole vat could turn deadly. Hundreds of apples squeezed into juice. But first one falls to the ground and lands in a pile of you know what and the product may sicken many children getting their daily juice fix. And, of course, trim from hundreds of cattle, many farms and even a few countries being blended to get the perfect percent lean that the consumer wants. One contaminated carcass and we have another outbreak and subsequent recall.

Fruit juice, milk, egg products and ground beef. What do they not have in common? The final kill step to guarantee (almost) the safety of the product.

For 100 years milk has been pasteurized, a step that was instituted when dairy farms already had very high sanitation levels, but the product was still making people fall ill. It was fought then, and today people still have a choice of pasteurized versus raw milk. And those drinking raw milk because they feel pasteurization decreases nutritional value or changes the composition of the milk often suffer food-borne illnesses.

In 1970, the Egg Products Inspection Act was passed and the industry changed for the better, including routine pasteurization of egg products. Not because the eggs going into the product were necessarily bad, (in fact the Act mandated that they be safe and wholesome) but because the comingling increased the chance of one bad egg turning a whole batch bad.

And talk about one bad apple changing an industry! It is just in recent years that fruit juices also benefit from almost routine pasteurization because of a serious outbreak caused in part by commingling product. But does the average consumer even understand that they should read the juice label to be certain they are buying the safest product, or do they go for the least expensive?

Some shell eggs are pasteurized, and some ground beef products are pasteurized, but those that are make up a minority. When will the consumers demand that the vast majority of these two products that still carry a relatively high risk of contamination be pasteurized and labeled so we can make an intelligent (or not so intelligent) selection of foods for our tables?

meatingplace.com

Chamber members are encouraged to RSVP early for AT&T-sponsored event in Mission Viejo
Steve Poizner, candidate for California Governor, will headline an extensive line-up of statewide, U.S. Congressional, state legislative and countywide candidates taking part in the South Orange County Regional Chamber of Commerce’s "Meet the Candidates" Reception.
The event, presented by AT&T, takes place Thursday, May 6, 2010 from 5:30 to 7:30 p.m. at the Norman P. Murray Community Center in Mission Viejo.

"I look forward to meeting with the members of the Southern Orange County Chamber of Commerce to discuss how we can bring California’s economy back from the brink," said Steve Poizner. "The cornerstone of my campaign is a 10% across the board tax cut for every business and every individual in California and I’m confident that bold tax relief will jumpstart the economy in Southern Orange County."

Reception attendees will have the opportunity to hear from and talk with participating candidates in a relaxed, informal setting. Other notable candidates scheduled to appear include Sheriff Sandra Hutchens along with Sheriff candidates Bill Hunt and Craig Hunter.

All three major Republican candidates for the hotly contested 70th Assembly District seat will be in attendance, including Tustin city councilmember Jerry Amante, Irvine City Councilmember Dr. Steven Choi and South Orange County Community College District trustee Don Wagner.

"The South Orange County Regional Chamber is thrilled to welcome Commissioner Poizner and so many other fantastic candidates to this event," explained Carol Tagayun, external affairs director with AT&T, the event’s presenting sponsor. "This intimate reception will offer attendees a chance to talk one-on-one with candidates they will be considering for office when they vote on June 8. AT&T is thrilled to sponsor this event."

All candidates for public office appearing on the primary ballot in and around South Orange County were invited to attend next Thursday’s Chamber reception, including Meg Whitman and Jerry Brown. Both regretfully declined due to scheduling conflicts.
In all, nearly 20 candidates are scheduled to appear, including California Attorney General candidate Chris Kelly, California State Treasurer candidate Robert Lauten and Orange County Auditor-Treasurer candidates Shari Freidenrich and David Lang.

Cost to attend the event, open to the public, is $25. Sponsorship opportunities start at $100. To RSVP, please call Karen Hume at the Chamber at (949) 635-1634 or e-mail khume@socchambers.com.
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Foursomes filling up for 1st Annual South County Golf Challenge

It's time to register for the 1st Annual "South County Golf Challenge" to benefit scholarship grants for local future business leaders. The tournament is being held at Marbella Country Club on Monday, May 24th. Registration begins at 10:30am with a shotgun start at noon!

The golf package includes: Golf, cart, welcome gift, grilled lunch and buffet dinner! We will be offering various hole activities and contests too!

For more information, please visit www.socchambers.com

U.S. beef gaining on Australian imports in South Korea

By Tom Johnston on 4/29/2010


South Korea's imports of U.S. beef are gaining on Australian beef imports, which enjoyed the absence of that competition in recent years due to Seoul's intermittent bans on U.S. beef.

According to a local report by Yonhap News quoting domestic meat industry sources, first-quarter data showed U.S. beef's share of total imports increased to 31.7 percent from 24.8 percent in the year-ago period, while Australian beef imports were 50.6 percent.

Total imports were 60,724 metric tons, the report said.

While Australia maintained its position as top supplier, U.S. beef grew at a much faster pace, up 56.5 percent to 19,230 metric tons. Australia grew 5.6 percent to 30,706 metric tons.

The meat industry sources said that as the import price of U.S. beef rose, the domestic sale price of U.S. beef also gained 15 percent to 20 percent in the January-March period as compared to last year.

South Korea barred U.S. beef in 2003 after the discovery of a case of bovine spongiform encephalopathy in the state of Washington. Seoul resumed imports in October 2006, but again suspended them after banned backbones were found in a shipment in October 2007.

Local beef importers restarted shipments of U.S. beef four months after Seoul and Washington signed a new import deal in April 2008. U.S. beef sales resumed in South Korea in November 2008.

Walmart to demand new beef safety protocols of suppliers

By Rita Jane Gabbett on 4/29/2010


Bentonville, Ark.-based Wal-Mart Stores Inc. announced today that it will require additional beef safety measures from its beef suppliers, including validating their food safety measures through specialized testing.

The new process controls standards and goals are additions to a food safety program that already requires ground beef suppliers to test for E.coli O157:H7 and achieve prevention-based certification against one of the Global Food Safety Initiative (GFSI) internationally recognized standards.

"At Walmart and Sam's Club, our commitment to providing our customers with safe, quality foods is unparalleled," said Vice President for Food Safety Frank Yiannas in a news release. "As part of our continuous improvement efforts, we go further than many U.S. retailers in requiring leading-edge food safety standards throughout the entire food production chain."

"In light of recent beef recalls, we determined it was prudent to require an additional layer of protection for our customers," he said.

The new program requires Walmart and Sam's Club beef suppliers to implement controls that would significantly reduce potential contamination levels and validate that the measures they've implemented are effective through specialized testing.

Suppliers who do not operate slaughterhouses must be in compliance with the new standard by June 2011. For beef slaughterhouse suppliers, there is a two-step approach with the first step to be completed by June 2011 and the second by June 2012.

Walmart and Sam's Club will work closely with beef suppliers to ensure that the new requirement is implemented without additional cost to customers.

The protocol has been reviewed with numerous stakeholders including consumer groups, regulators, academicians, beef suppliers, and industry associations.

James Marsden of Kansas State University stated, "Walmart has taken steps to provide its customers with the safest possible beef products. Consumers across the United States will benefit greatly from this timely food safety initiative."

Jim Dickson, Iowa State University Professor of Animal Science, added, "Walmart is taking a progressive approach to assuring the safety of the foods they sell. This is a win for the consumers, the beef industry in general, and Walmart. The lessons learned from Walmart's approach will be applicable to ground beef sold everywhere."


Cutting to the Chase

By: Raoul Baxter
Reflections on the fall of communism


(The views and opinions expressed in this blog are strictly those of the author.)

One of the great events in many of our lives was seeing the Berlin wall come down around 1989. I personally had no clue the Russian and East European economies were collapsing. If you had told me that morning the collapse of communism was coming I would have bet you a million dollars it was not.

If all you needed for a country to be successful was an abundance of natural resources, these countries would have been O.K. However, you have to have a good system to make them work. The communists had absolutely no clue as to why manufacturing plants existed. They built throughout Russia and Eastern Europe some of the biggest plants I have ever seen in the world. They had a car plant in the Ukraine which could have made every car all of Europe needed. The fact none of them worked was beside the point.

I went to a number of state farms in Russia at the time of the collapse. As you would drive to the headquarters you would see huge numbers of tractors sitting in the fields rusting. The plants would send the farms tractors and harvesting equipment whether they wanted them or not. Only about two out of 10 pieces of equipment worked. The workers just used most of them to rob parts.

Basically these were very intelligent people that were strangled by the system. Initially I thought it would take two generations of Russians and at least one for the East Europeans to embrace capitalism. I was way off base. The jump from communism to capitalism is much greater than I would have imagined. However, the jump from communism to socialism is not such a big jump.

These countries were in chaos and, looking back, it is amazing there were not some revolts. However, the EU rolled out its new member campaign and countries from Romania to Poland became part of the EU. Western European countries thought they were going to be able to capture the advantages of Eastern Europe. More important, they did not want the agricultural potential of these Eastern European countries to knock their own status quo. For Americans buying agriculture or manufacturing facilities in east Europe the constant interference of the EU was the greatest problem. Now they are a whole new European Union -- an amazing feat.

Now Europe is directly bordering Russia and the new NATO is made up of many former Soviet puppets. You can imagine the tensions which exist on those borders. Still, years later agriculture has not become the economic weapon I thought it would be.

meatingplace.com