still hungry?

"Processors say treated ground meat can be sold for 28 days after leaving the plant, and solid cuts for 35 days."

this from the nytimes piece on treating "red" meat with carbon monoxide (yes) to keep it red longer.

also, the brown meat in the article is only "2 weeks" old. so, as cargill would like us to believe, it's only brown because it wasn't stored in car exhaust. conversely, it's red so that you'll buy it a month after it was killed.

this goes right to the heart of my personal concerns about factories making food instead of people. No butcher would sell month old beef (unless you're talking about that nasty place in brooklyn near where mary and I went to dominique's wedding...that was nasty), but a giant meat processor would be nowhere close to where the end user would every be purchasing the "food".

makes me glad I had bindi and channa masala for dinner today....