FDA to Meat Producers: Get Ready for Limits on Antibiotics

It’s about time!

The FDA is expected to release strict new guidelines that would “would end farm uses of the drugs simply to promote faster animal growth and call for tighter oversight by veterinarians,” according to the New York Times.

Given the number of food recalls in the last few years, it is incredible that it took the FDA this long to release these new guidelines, but it is exciting nonetheless. In countries where antibiotics are strictly controlled, food-borne illnesses — particularly the antibiotic-resistant kind — have gone down dramatically.

Food producers are crying foul because the guidelines will raise the cost of food, but as one scientist put it, “Is producing the cheapest food in the world our only goal?”

 

Cocoa Spiced Rustic Rub

For Christmas, I put together this rub and gave it away to friends and family. My sister and mom rubbed it all over a fresh, organic chicken a few days before roasting and the result was amazing. Buy your spices in the Mexican/Latino/Hispanic section of the grocery store where they are sold in larger quantities in plastic bags. They are much more economical that way.

1/2 cup paprika

1/2 tsp cayenne pepper

5 Tbsp. black pepper

6 Tbsp. onion powder

3 Tbsp. salt

2 1/2 Tbsp. dried oregano

2 1/2 Tbsp. dried thyme

3 Tbsp. packed dark brown sugar

1/4 cup unsweetened cocoa (not Dutch-process)

Combine all ingredients in a medium bowl until blended. Store in an airtight container. Makes about 3 3/4 cups.

*From Enlightened Chocolate, by Camilla V. Saulsbury

 

Buffalo. It’s What’s For Dinner

I used to be a turkey burger girl.

At summer BBQs, while everyone would be wolfing down their beef patties, I would meekly ask for turkey. My favorite burger spots were defined by whether or not the turkey burger was available.

But after a while, I found myself missing something. Many turkey burgers are nearly flavorless and the patties I tried at home were dry. I tried dressing them up with buckets of mustard and ketchup, but after a while, that’s all I would taste.

But no more. I’ve switched to buffalo.

Buffalo, or bison, arrived in North America about 10,000 years ago (they crossed through the Bering Strait). They were once on the verge of extinction after being hunted ferociously for their hides, but were saved my ranchers in South Dakota and Montana. Today, nearly all of the bison available for human consumption is ranched.

So why bison? Unlike beef, which is usually fed hormones, antibiotics and loads of corn, most bison available is grass-fed. The meat is lower in fat and cholesterol than beef (and than some cuts of turkey!) and it’s both juicy and flavorful. Check out the nutritional profile of bison burgers here. Then compare that to a regular burger!

In general, I do not support the consumption of meat every single day. I agree with Michael Pollan that we need to eat less meat and more veggies. But if a meat craving hits, bison is my way to go.

My favorite buffalo burger brand, btw, is Great Range Brand. Served with a whole grain bun, tomato, lettuce and a few pickles… Mmmm… Add a few sweet potato wedges and I’m in heaven 🙂

(photo credit: http://www.statesymbolsusa.org)