the TAO of CHANGE

a boots-on-the-ground view of the change that's a-foot

70% of burgers in the U.S. (mostly schools and restaurants) contain what’s known in the in the industry as “pink slime”. It consists of scraps from the floor of slaughterhouses, swept up and ground into a paste. It’s a given that this stuff contains dangerous bacterias like E.Coli and antibiotic-resistant salmonella, so the companies that sell pink slime claim that by adding ammonia, this meat-like concoction is safe. So, in order to spend a few cents less on already really really cheap ingredients, schools and restaurants mix this paste to their meat.

Not surprisingly, studies of the food being served to students and consumers show that the ammonia is not killing pathogens as planned. And, well, we’re not supposed to eat ammonia, are we?

Losing faith in the mega-food industries? Good. We have to keep finding ways to grow our own and connect with healthy food sources in our own communities, and demanding better for our kids. And if we ain’t buying it, they won’t be makin’ it.

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2 Responses to “”

  1. phyllisdiehl Says:

    glad that you turned me into a vegetarian. yay tracey

  2. Roger Hartsell Says:

    I think the concept of “slaughterhouses,” is enough to turn me against meat. Feeding this highly over-populated world necessitates mass “slaughter” for meat to feed “us.”
    We know all this. How do we educate the masses?

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