Food Inc Movie

No matter what your politics are, this is an important movie. Read more on the Food Inc. website. If you would rather hear a radio clip about the movie, National Public Radio recently hosted a feature piece on the movie with the creators. Listen here. It's not just the producer that impacts our food system. It's impacted by those that process the food too.

I've written on this blog a few times about labeling food properly. I'll go on record again that I believe imported food should be prominently labeled as such. I also believe the genetically modified food should labeled. The "food production system" needs to worry a little less about cheap and easy, and worry a little more about nutrition and health. After all, isn't that the real reason we eat it in the first place?

Looking at pictures of pigs from 20 years ago and comparing them to pictures of pigs raised today, it's easy to see that the genetics of hog farming have changed. It's also been documented that pork today doesn't taste like it did 20 years ago. It's much less flavorful. This has enabled a resurgence in heritage pork breeds and free range growing methods.

I urge you to support your local farmers. Buy local if you can and buy direct from the producer when possible. More money goes to the farmer and it's easier on the environment. Did you know that almost 50% of food costs are related to transportation expenses of moving it from farm to grocery store? Talk about saving fossil fuels.

It's a little more difficult and it might cost a little more to buy locally, but it's worth it. If everyone did this, we'd probably all be healthier too.

Barbecue Food Safety

Nothing can ruin a fantastic day of barbecuing faster than someone getting sick after eating food you prepared. Whether you are grilling in the back yard, catering for a group of friends and family, or preparing bbq food in a restaurant for hundreds of customers each day, you need to follow safe food preparation techniques.

Keeping it cold

When shopping for food, purchase meat and poultry just before you leave the store. Food in the grocery store is stored at temperatures of below 40 degrees and needs to maintained below 40 degrees whenever possible. Food should be referigerated after the drive home as soon as possible. Allowing the temperature of the food to rise above 40 degrees for any length of time increases the possibility of bacteria growth.

Vacuum seal bulk purchases

I often purchase food in bulk to save money. Meat that is not going to be consumed within a couple of days should be frozen. I like to vacuum seal large quantities into smaller packages. For example, if we buy a package of 16 pork chops, I split the chops into packets of 4, vacuum seal them, mark the package with the date, and then place it in the freezer until we are ready to prepare them.

Avoid cross-contamination

As meat begins to thaw, juices can sometimes escape the packaging and cross-contamination can occur. Vacuum sealing is another way to help prevent cross-contamination between meat and poultry when storing or transporting food. When handling chicken, thoroughly wash your hands and any knives and utensils with hot, soapy water before using the utensils to cut other meat.

Marinate Properly

Always marinade meat and poultry in the refrigerator. Contrary to some advice I've read recently on a very popular bbq forum, never, never, allow meat to marinade at room temperature. Meat should be marinated in the refrigerator. When removing marinated food from the refrigerator, place it directly on the smoker or grill for cooking.

Cooking temps

Pre-heat your cooker to ensure that you attain a 140 degree internal meat temperature within 4 hours. Do not allow meat to remain in the danger zone (i.e. greater than 40 degrees and less than 140 degrees) for more than 4 hours.

For more food safety tips and information, there's a nice article on the USDA website that should help.

NFL Gameday Cookbook