“A day in the country is worth a month in town”Christina Rossetti

Friday, August 20, 2010

Food Reading

A couple of articles caught my interest today.

The first in the NYTimes - Math Lessons for Locavores by STEPHEN BUDIANSKY

"But the local food movement now threatens to devolve into another one of those self-indulgent — and self-defeating — do-gooder dogmas. Arbitrary rules, without any real scientific basis, are repeated as gospel by “locavores,” celebrity chefs and mainstream environmental organizations. Words like “sustainability” and “food-miles” are thrown around without any clear understanding of the larger picture of energy and land use." I have to agree that some trends become a cause, almost religious like, and create an adverse reaction to a simple idea before it is even fully understood. The holier then "thow-ness" can be such a turn off. Looking at all sides really makes for more powerful advocates of anything.The second article about an egg recall, also teaches us how to find out the age of the eggs in the stores. Click the title below.

Massive egg recall: How to check your carton for recalled eggs

Eggs are packed in 6- 12- or 18-egg cartons with Julian dates ranging from 136 to 225 and plant numbers 1026, 1413, and 1946.

Dates and codes can be found stamped on the end of the egg carton. The plant number begins with the letter P and then the number. The Julian date follows the plant number, for example: P-1946 223.

If you look at the dates of the recalled boxes, and look up the dates on the Julian Calendar they refer too, you may (or may not be!) surprised at the age. I hope some of these eggs are no longer in some one's fridge.

Be informed and form your own opinions.
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http://www.nestle-watersna.com/pdf/julian-calendar.pdf

http://www.nytimes.com/2010/08/20/opinion/20budiansky.html?th&emc=th
http://news.yahoo.com/s/ygreen/20100819/sc_ygreen/massiveeggrecallhowtocheckyourcartonforrecalledeggs

2 comments:

Kittie Howard said...

I sometimes feel overwhelmed by the out-of-hand brouhaha swirling about. Like the eggs, if people really knew how long beef 'aged' from slaughter to table, they'd faint! (Oh, but the twins are looking great!!)

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