WBEZ | meat http://www.wbez.org/tags/meat Latest from WBEZ Chicago Public Radio en New Dietary Guidelines Crack Down on Sugar. But Red Meat Gets a Pass http://www.wbez.org/news/new-dietary-guidelines-crack-down-sugar-red-meat-gets-pass-114418 <p><div class="image-insert-image "><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/dietary-guidelines_larger_enl-54044ab72226fe0978a0b6aee5ed589c44fbd20b-s1200.jpg" style="height: 298px; width: 620px;" title="Eat This, Not That: The U.S. government's latest Dietary Guidelines call on Americans to eat more vegetables and fruits, more seafood and whole grains, and to cool it on foods high in sugar, refined grains, sodium and saturated fats. (Morgan McCloy/NPR)" /></div><div><p>With January comes lots of&nbsp;<a href="http://www.npr.org/sections/thesalt/2016/01/05/462036387/best-diets-2016-from-fastest-weight-loss-to-conquering-cravings">diet advice</a>.&nbsp;</p><p><a href="http://www.wbez.org/programs/morning-shift/2016-01-08/2015-dietary-guidelines-are-outin-2016-114425" target="_blank">And this month comes the official advice from the U.S. government</a>: The Obama administration has released its much-anticipated update to the&nbsp;<a href="http://health.gov/dietaryguidelines/">Dietary Guidelines</a>.</p><p>The guidelines, which are revised every five years, are based on evolving nutrition science and serve as the government&#39;s official advice on what to eat.</p><p>One concrete change: Americans are being told to limit sugar to no more than 10 percent of daily calories.</p><p>As we&#39;ve reported, lots of Americans consume up to&nbsp;<a href="http://www.npr.org/sections/thesalt/2014/02/03/271130613/sweet-tooth-gone-bad-why-22-teaspoons-of-sugar-per-day-is-deadly">22 teaspoons a day</a>. To meet the new 10 percent target, they&#39;d need to cut their sugar intake by nearly half &mdash; to no more than 12 teaspoons a day on a 2,000-calorie daily diet.</p><p>&nbsp;</p><div id="res462180383" previewtitle="These two muffins each contain 35 grams (about 8 teaspoons) of sugar. Add in a cup of sweetened blueberry Greek yogurt (18 grams, or about 4 teaspoons, of sugar) and you've got 22 teaspoons of sugar – the amount many Americans eat per day. Under the new Dietary Guidelines, we should eat no more than 10 percent of daily calories from sugar. On a 2,000-calorie daily diet, that's about 12 teaspoons."><div><div><img alt="These two muffins each contain 35 grams (about 8 teaspoons) of sugar. Add in a cup of sweetened blueberry Greek yogurt (18 grams, or about 4 teaspoons, of sugar) and you've got 22 teaspoons of sugar – the amount many Americans eat per day. Under the new Dietary Guidelines, we should eat no more than 10 percent of daily calories from sugar. On a 2,000-calorie daily diet, that's about 12 teaspoons." src="http://media.npr.org/assets/img/2016/01/06/dietary-guidelines-3_custom-3b6d77ab9d1748e166f4a2d3ac684fd4f299ee2e-s400-c85.jpg" style="height: 607px; width: 400px; float: right; margin-left: 10px; margin-right: 10px;" title="These two muffins each contain 35 grams--about 8 teaspoons--of sugar. Add in a cup of sweetened blueberry Greek yogurt--18 grams, or about 4 teaspoons, of sugar--and you've got 22 teaspoons of sugar – the amount many Americans eat per day. Under the new Dietary Guidelines, we should eat no more than 10 percent of daily calories from sugar. On a 2,000-calorie daily diet, that's about 12 teaspoons. (Morgan McCloy/NPR)" /><p>Over the past five years, a growing body of evidence has linked high levels of sugar consumption to an increased risk of Type 2 diabetes and heart disease, even among Americans who are not overweight or obese.</p></div></div></div><p>Much of the dietary advice included in the new guidelines will sound very familiar and remains unchanged from 2010. For instance, there&#39;s a focus on consuming more fruits and vegetables, more fiber and whole grains, and less salt.</p><p>Top administration officials within the U.S. departments of Agriculture and Health and Human Services, who were tasked with writing the guidelines, decided not to include some of the recommendations made by a Dietary Guidelines advisory panel that reviewed the latest nutrition science.</p><p>For instance, the advisory committee had recommended including&nbsp;<a href="http://www.npr.org/sections/thesalt/2014/12/15/370427441/congress-to-nutritionists-dont-talk-about-the-environment">sustainability</a>&nbsp;as a factor in making food choices. But administration officials&nbsp;<a href="http://www.npr.org/sections/thesalt/2015/10/06/446369955/new-dietary-guidelines-will-not-include-sustainability-goal">nixed that idea</a>.</p><p>The committee had also advised telling Americans to cut back on red and processed meats. But that recommendation sparked a&nbsp;<a href="http://www.npr.org/sections/thesalt/2015/03/24/393859592/why-theres-a-big-battle-brewing-over-the-lean-meat-in-your-diet">vigorous challenge</a>&nbsp;from the meat industry, and the final dietary guidelines do not include any specific advice to cut back on these sources of protein.</p><p>The recommendation &quot;was certainly controversial,&quot; says&nbsp;<a href="http://www.human.cornell.edu/bio.cfm?netid=jtb4">Tom Brenna</a>, a nutrition professor at Cornell University and member of the Dietary Guidelines Advisory Committee.</p><p>&quot;The red and processed meat recommendation, I think, has morphed a bit into a different kind of message,&quot; Brenna tells us. &quot;A little bit like turning a coin over, in a sense, where if you eat less red meat, one is eating more of other protein foods.&quot;</p><p>Instead, the guidelines emphasize a &quot;shift towards other protein foods&quot; &mdash; including more nuts and seeds and about 8 ounces of seafood per week, based on a 2,000-calorie-a-day diet.</p><div id="res462184561"><p><strong><span style="font-size:18px;">Teen Boys And Adult Men Are Eating Too Much Meat</span></strong></p><p>Consumption of meats, poultry and eggs in the United States, by gender and age:</p><div><img alt="Graphic: Average weekly consumption of meat, poultry and eggs vs. recommended intake" src="http://www.npr.org/news/graphics/2016/01/gr-meat-consumption.png" style="height: 458px; width: 620px;" title="Source: What We Eat in America, NHANES 2007-2010 for average intakes by age-sex group. Healthy U.S.-Style Food Patterns, which vary based on age, sex, and activity level, for recommended intake ranges. (Health.gov: &quot;Dietary Guidelines for Americans 2015-2020, Eighth Edition&quot;)" /></div><div><p>The suggestion to limit meat intake comes in more subtle form. For instance, the guidelines point out that many teen boys and adult men consume more than the recommended 26 ounces a week of protein from animal sources, so they should &quot;reduce overall intake of protein foods by decreasing intakes of meat, poultry, and eggs.&quot;</p></div></div><p>There&#39;s also an overall recommendation &mdash; unchanged from 2010 &mdash; to reduce saturated fat intake to less than 10 percent of daily diet, a shift that could, in practice, require limiting intake of red meat.</p><p>&quot;The message to eat more seafood, legumes and other protein foods really does mean substitute those for red meat,&quot; Brenna says. &quot;So I think the message is more or less there, it&#39;s just not as clear.&quot;</p><p>That message to cut the red meat should have been stated more directly, says&nbsp;<a href="http://www.cpc.unc.edu/projects/nutrans/popkin">Barry Popkin</a>, a nutrition researcher at the University of North Carolina, Chapel Hill. &quot;I am disappointed that the USDA once again is cutting out recommendations to truly limit red meat intake,&quot; he tells us in an email.</p><p>The other major change to the government&#39;s nutrition advice: dietary cholesterol. The new guidelines drop a longstanding recommendation to limit cholesterol from foods to 300 milligrams a day.</p><p>As&nbsp;<a href="http://www.nutrition.tufts.edu/faculty/lichtenstein-alice">Alice Lichtenstein</a>, vice chairwoman of the expert panel that advised the government on the guidelines,&nbsp;<a href="http://www.npr.org/sections/thesalt/2015/02/19/387517506/nutrition-panel-egg-with-coffee-is-a-ok-but-skip-the-side-of-bacon">told us</a>&nbsp;last February, there isn&#39;t strong evidence that limiting cholesterol-rich foods lowers the amount of artery-clogging LDL cholesterol that ends up in the blood.</p><p>The guidelines also call on Americans to cut sodium to no more than 2,300 milligrams per day. Most of us consume far more &mdash; about 3,440 milligrams daily on average &mdash; much of it in the form of foods like pizzas, soups, breads and cured meats.</p><p>The Dietary Guidelines have clear implications for federal nutrition policy, influencing everything from the national school lunch program to the advice you get at the doctor&#39;s office. But they are written for nutrition professionals, not the general public.</p><p>Indeed, one has to wonder whether most Americans are even listening. As the Dietary Guidelines report points out, three-fourths of Americans don&#39;t eat the recommended amount of fruits and vegetables. In some age groups (think teens), the percentage of people following the guidelines is in the single digits.</p><p>&mdash;<em><a href="http://www.npr.org/sections/thesalt/2016/01/07/462160303/new-dietary-guidelines-crack-down-on-sugar-but-red-meat-gets-a-pass?ft=nprml&amp;f=462160303" target="_blank">&nbsp;via NPR</a></em></p></div><p>&nbsp;</p></p> Fri, 08 Jan 2016 09:43:00 -0600 http://www.wbez.org/news/new-dietary-guidelines-crack-down-sugar-red-meat-gets-pass-114418 The Fall of Chicago's 'Porkopolis' and the Rise of Niche Meat http://www.wbez.org/series/curious-city/fall-chicagos-porkopolis-and-rise-niche-meat-114271 <p><p>Like a lot of American kids, Pam Monaco read <em><a href="https://en.wikipedia.org/wiki/The_Jungle" target="_blank">The Jungle</a></em> when she was in high school.</p><p>In case you don&rsquo;t remember, it&rsquo;s Upton Sinclair&rsquo;s 1906 indictment of the conditions in Chicago&rsquo;s meatpacking industry at the time. And it left an indelible impression on her. Monaco says even when she was living in Kansas, she&rsquo;d see livestock trucks heading north from Kansas and wonder if they were going to Chicago.</p><p>So, not long after she moved to the Chicago area, Monaco asked Curious City whether there are any meatpackers left in Chicago and, if not, where they went.</p><p>Borrowing from yet another literary classic, she specifically asked:</p><p dir="ltr" style="text-align: center;"><em>Does Chicago &mdash; the former <a href="http://www.poetryfoundation.org/poetrymagazine/poem/2043" target="_blank">hog butcher for the world</a> &mdash; still do any of that kind of work?</em></p><p>The short answer is &ldquo;yes&rdquo; and we&rsquo;ll introduce a few of the shops that do. But what&rsquo;s most interesting is what&rsquo;s changed in the local industry. One hundred years ago the city was an international slaughtering juggernaut that helped establish a mass-market industrialized food system. Today, the remnants of slaughtering in Chicago are sustained by niche markets not well-served by that modern system: immigrant communities, trendy gourmands and people who cook traditional dishes in traditional ways.</p><p><span style="font-size:24px;">Why did Chicago become a &lsquo;Porkopolis&rsquo;?</span></p><p>Dominic Pacyga, author of <em>Slaughterhouse: Chicago&rsquo;s Union Stock Yard and the World It Made</em>, says the principle reason is that by 1865, the city was the nexus of at least nine rail lines, and that nexus put Chicago close to the center of the nation&rsquo;s livestock growth areas.</p><p>&ldquo;After the Civil War the Great Plains were opened up to Texas cattle and they could be driven up north to [railroad stops] and brought into Chicago,&rdquo; he says. &ldquo;Later on, when you had refrigerated railroad cars that could take chilled beef east, Chicago really dominated even the Eastern and even the California meat markets.&rdquo;</p><p>The center of activity was the Union Stock Yard, a concentrated square mile on the city&rsquo;s Southwest Side. The yard acted as a market for the sale of large mammals: mostly cows, pigs and sheep. Some animals sold at the yards would be sent on to new owners beyond Chicago, but the rest would head for local slaughterhouses where they were killed, broken down and shipped out as chilled carcasses or canned and cured meats.</p><div class="image-insert-image "><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/Livestock_chicago_1947.jpg" style="height: 447px; width: 620px;" title="The Union Stockyards in 1941. (Courtesy Library of Congress)" /></div><p>Companies such as Armour, Swift and Morris used new processing technologies and the yards&rsquo; massive scale to become international meatpacking giants.</p><p>&ldquo;It took a skilled butcher and his apprentice about eight to 10 hours to dress a steer in 1890,&rdquo; explains Pacyga, &ldquo;but it took about 35 minutes at Armour &amp; Company.&rdquo;</p><p>For many decades, the number of animals that passed through the stockyards just got bigger. Pacyga writes that the whole thing peaked in 1924, when 18.6 million animals went through the stock yard. On a single cold day in December that year, he says, it took in more than 122,000 hogs. To handle those animals, the stockyards made jobs for an estimated 40,000 workers at at time.</p><p>Early on many of the waste products from the animals ended up in the south fork of the Chicago River &mdash; a section <a href="http://www.chicagojournal.com/News/09-16-2009/There_are_still_bubbles" target="_blank">unaffectionately dubbed &ldquo;Bubbly Creek.&rdquo;</a> This improved a bit when meatpackers launched byproduct businesses that used the fat, blood, hair, organs and more to make soap, buttons, furniture stuffing, medicine, glue, paintbrushes, instrument strings, etc. Still, between the livestock, manure and the rendering plants, the smells generated could travel all the way to the North Side on hot summer nights.</p><p><a name="littleeddie"></a>But this didn&rsquo;t stop the tourists. As many as half a million a year flocked to the yard to see the latest in meat technology.</p><p>This modern meat show even became a popular destination for Chicago Public Schools field trips. WBEZ volunteer Ed Kramer remembers going to the stockyards in 1941 with his 8th grade class. He says he remembers taking the &lsquo;L&rsquo; from Wicker Park down to the yards and standing over the pens on a catwalk.</p><p><iframe frameborder="no" height="166" scrolling="no" src="https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/239447357&amp;color=ff5500&amp;auto_play=false&amp;hide_related=false&amp;show_comments=true&amp;show_user=true&amp;show_reposts=false" width="100%"></iframe></p><p>&ldquo;Down below us, cows were being led in through a chute,&rdquo; he recalls. &ldquo;A chain was whipped around the back legs of the cow and they were hoisted up in the air. Someone came along with a huge wooden sledge, hit on the head and it stunned them and then their throats were cut. At that point a half a dozen people in the group began to erp.&rdquo;</p><p>Despite its popularity with the kids, the stockyards were already on the decline by the 1940s. Modern trucks and an extensive highway system made it easier to ship livestock to exact destinations by truck, rather than relying on fixed rail routes. Plus, farmers started to make deals directly with packing houses, eliminating the need to send their livestock to a central market.</p><p>These circumstances shrank the number of animals moving through the yard. In 1970, fewer than 1 million hogs arrived at the yards, leading officials to close the hog market that year. The closing of the cattle market soon followed, and the stockyards closed their doors forever in February 1971.</p><div class="image-insert-image "><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/FOR%20WEB%20stockyard%20graphic%206.png" style="height: 381px; width: 620px;" title="A depiction of the decline of the Union Stockyards as major meatpacking companies relocated. Based on Dominic Pacyga's book, Slaughterhouse: Chicago’s Union Stock Yard and the World It Made. (Graphic by Logan Jaffe/WBEZ) " /></div><div>Today, hog and cattle slaughtering and butchering facilities are in small towns all over the Midwest &mdash; mostly in Iowa, Nebraska and Minnesota. They&rsquo;re closer to farms, easy highways, cheap land and fewer neighbors to complain about the stench.</div><div>&nbsp;</div><div><span style="font-size:24px;">Chicago&rsquo;s slaughterhouse holdovers</span></div><div>&nbsp;</div><div>There&rsquo;s still a smallish meatpacking district near Fulton Street. The city also hosts 11 official slaughterhouses. These are mostly neighborhood spots that focus on poultry, but three process mainly sheep, goats and pigs. Those are: halal processor Barkaat, in the old Chiappetti plant at 38th and Halsted Street; Park Packing at 41st and Ashland Avenue; and the little Halsted Packing House at Halsted and Hubbard Streets.</div><div>&nbsp;</div><div>Even combined, the scale of these three processors is dwarfed by the scale of the former Union Stock Yard. Based on interviews with the operators, together they process approximately 1,000 animals per day, whereas the old yards could take in 100,000 hogs alone in a single day.</div><div>&nbsp;</div><div>These operations don&rsquo;t share much with the old stockyards other than the fact that they all slaughter or process animals. During visits to two of the three remnant facilities &mdash; one slaughterhouse and one packing house (meaning: no slaughtering, just packing) &mdash; we see that these operations are almost an antidote to the mega industrial meat industry the Union Stock Yard helped establish. Instead, they base their business on fresh custom cuts, personalized service and (sometimes) religious traditions.</div><div>&nbsp;</div><div><span style="font-size:24px;">Halsted Packing House: The family business </span></div><div>&nbsp;</div><div>Halsted Packing House quietly operates on the 400 block of North Halsted Street, within walking distance of some of the city&rsquo;s top restaurants. On most days, you&rsquo;ll find a fresh stack of gossip magazines and either Cookie or Callie Davos at the front of the house. They&rsquo;re sisters (trained respectively in chiropractics and accounting) who never expected to run a slaughterhouse. But then, one day in 1994, their father had a sudden heart attack.</div><p><iframe frameborder="0" height="423" id="iframe" scrolling="no" src="//flickrit.com/slideshowholder.php?height=413&amp;width=620&amp;size=medium&amp;setId=72157662665264866&amp;click=true&amp;caption=true&amp;counter=true&amp;credit=2&amp;trans=1&amp;thumbnails=0&amp;transition=0&amp;layoutType=fixed&amp;sort=0" width="620"></iframe></p><div>&nbsp;</div><div>&ldquo;So we came down here to figure it out and reassure everyone that they still had jobs,&rdquo; Callie remembers, adding that the shop was male-dominated at the time. &ldquo;We were rookies and had no clue, and I think all the men were taking bets on how long those two girls are going to last.&rdquo;</div><div>&nbsp;</div><div>Twenty one years later the sisters still oversee a staff of mostly men between taking orders, &nbsp;balancing the books and greeting customers. Many of those customers are immigrants, like Joe from West Africa.</div><div>&nbsp;</div><div>&ldquo;In this store here, everything is fresh and that&rsquo;s one of the reasons why I come from miles away to patronize them on a weekly basis,&rdquo; he says holding a bag of goat meat. &ldquo;I eat goat meat and cow tails and I cooked stews, vegetables, some African stuff. Spicy and delicious.&rdquo;</div><div>&nbsp;</div><div>You don&rsquo;t get delicious meat without a kill floor, but the one at Halsted Packing House is nothing like the massive assembly line kill factories that epitomized the stockyards at their height. Here it&rsquo;s just one small, intense room where young pigs bleed out, tumble in the dehairing machine, and then get disemboweled before heading to a large cooler. There, they join lambs and goats of various sizes.</div><div>&nbsp;</div><div>Although Halsted Packing House offers retail sales to the public, its no-frills presentations and earthy aromas can startle some.</div><div>&nbsp;</div><div>&ldquo;There&rsquo;s a lot of odd reactions you get when people walk in here,&rdquo; Davos says. &ldquo;They expect everything to be in a beautiful little plastic package and freshly scented smells in here. We actually slaughter and we have live animals come in, so we have all sorts of smells.&quot;</div><div>&nbsp;</div><div>Halsted offers customers the option of sacrificing their own animal for special traditional or religious observances. On the Muslim holiday of Eid al-Adha, for instance, she says &ldquo;The place is packed. There are lines out the door waiting to get in and follow their tradition after their prayer.&rdquo;</div><div>&nbsp;</div><div>Still, some animals also have their beginnings at Halsted. Davos says several sheep have been sent to her pregnant and have given birth right there at the packing house. &nbsp;&ldquo;So many times I&rsquo;ve taken a baby lamb home and fed it every two hours, &ldquo; she recalls. &ldquo;Then I find a home for it on a farm.&rdquo;</div><div>&nbsp;</div><div>Despite the support Davos receives from the city&rsquo;s ethnic communities, she&rsquo;s not sure the family business will last after her generation.</div><div>&nbsp;</div><div>&ldquo;People just don&rsquo;t cook the way they used to, so there&rsquo;s just less demand for what we offer,&rdquo; she says. &ldquo;It&rsquo;s sad. But I&rsquo;m glad that I was a part of it.&rdquo;</div><div>&nbsp;</div><div><span style="font-size:24px;">Grant Park Packing: Custom cuts</span></div><div>&nbsp;<iframe frameborder="0" height="423" id="iframe" scrolling="no" src="//flickrit.com/slideshowholder.php?height=413&amp;width=620&amp;size=medium&amp;setId=72157660396416863&amp;click=true&amp;caption=true&amp;counter=true&amp;credit=2&amp;trans=1&amp;theme=1&amp;thumbnails=0&amp;transition=0&amp;layoutType=fixed&amp;sort=0" width="620"></iframe></div><div>Just about a mile away from Halsted Packing House is the old Fulton Market area. During a recent visit, Joe Maffei, owner of Grant Park Packing, watches dozens of already-eviscerated hog carcasses glide through his receiving room on hooks from a truck. Although meatpacking can include slaughtering, the meatpackers at Grant Park Packing are just in the packing part of the business: They break down carcasses into cuts for sale to delis, restaurants, stores and even home cooks who want special cuts like coppa or guanciale for curing.</div><div>&nbsp;</div><div>&ldquo;The meatpacking business that&rsquo;s left in Chicago is on the smaller scale,&rdquo; Maffei says. &ldquo;All the big guys have left the Chicago area. They&rsquo;re out in the boondocks where they have a lot more space and are able to ship a lot more quantities than we do.&rdquo;</div><div>&nbsp;</div><div>Still, he says that rising rents and local and state rules are making it harder to go on. Maffei&rsquo;s been in the Chicago meatpacking business for almost half a century. But he reports with a sigh, &ldquo;It&rsquo;s almost all gone, including us pretty soon.&rdquo;</div><div>&nbsp;</div><div>&ldquo;Really?&rdquo; I ask. &ldquo;How many more years will you be here?&rdquo;</div><div>&nbsp;</div><div>He asks back: &ldquo;Months, you mean?&rdquo;</div><div>&nbsp;</div><div><span style="font-size:24px;">More about our questioner</span></div><div>&nbsp;</div><div>Pamela Monaco is a dean of graduate studies at North Central College in Naperville and a fan of public radio. Before coming to Chicago about two years ago, Monaco and her husband lived in Kansas, which also once hosted a big central stockyard.</div><div>&nbsp;</div><div>Today Monaco lives in Naperville with her husband and three cats, but says she spends her free time exploring Chicago&rsquo;s food, theaters and museums. She was a little surprised by the outcome of the investigation she started on meatpacking.</div><div>&nbsp;</div><div>&ldquo;I think it&rsquo;s fascinating that the remaining meatpacking in Chicago is connected to the city&rsquo;s ethnic population and a continuing demand for speciality cuts,&rdquo; she says. &ldquo;It all gives me more food for thought and pondering.&rdquo;</div><div>&nbsp;</div><div><em>Monica Eng is a WBEZ food and health reporter. Follow her at<a href="https://twitter.com/monicaeng" target="_blank"> @monicaeng</a> or write to her at meng@wbez.org.</em></div><div><div>&nbsp;</div></div><div>&nbsp;</div><div><div>&nbsp;</div></div><div>&nbsp;</div></p> Wed, 23 Dec 2015 13:48:00 -0600 http://www.wbez.org/series/curious-city/fall-chicagos-porkopolis-and-rise-niche-meat-114271 Changing your habits based on food study results http://www.wbez.org/programs/morning-shift/2015-10-27/changing-your-habits-based-food-study-results-113517 <img typeof="foaf:Image" src="http://llnw.wbez.org//main-images/steak Flickr Sheila.jpg" alt="" /><p><p>So much for hot dogs, beef jerky and bologna...the World Health Organization says those and other processed meats are <a href="http://www.npr.org/sections/thesalt/2015/10/26/451211964/bad-day-for-bacon-processed-red-meats-cause-cancer-says-who">carcinogenic</a>. And the same report suggests that red meat probably is, too. We couldn&#39;t find any significant studies touting the health benefits of red meat, but those opinions can carry significant weight. It&rsquo;s all the back and forth that confuses people and could make it more of a chore to choose the right diet. We hear listeners&#39; reactions to the WHO report.</p><p>Bethany Doerfler, registered dietitian at <a href="http://www.nm.org/">Northwestern Medicine</a>, and WBEZ food reporter <a href="https://twitter.com/monicaeng">Monica Eng</a> share advice about navigating food studies.</p></p> Tue, 27 Oct 2015 10:46:00 -0500 http://www.wbez.org/programs/morning-shift/2015-10-27/changing-your-habits-based-food-study-results-113517 Chicago’s top chefs join Ald. Ed Burke to urge limits on antibiotic use http://www.wbez.org/news/chicago%E2%80%99s-top-chefs-join-ald-ed-burke-urge-limits-antibiotic-use-110406 <img typeof="foaf:Image" src="http://llnw.wbez.org//main-images/BURKE-photo.jpg" alt="" /><p><p>When you see a gathering of white coated chefs around Chicago it&rsquo;s usually as part of a food festival or some gala dinner. But Tuesday morning some of the city&rsquo;s top cooks and restaurateurs gathered at City Hall to voice their concerns about public health and the way animals are raised in this country.</p><p>They were there to support a non-binding City Council resolution to support long-stalled Congressional bills on antibiotics. Known as <a href="http://www.louise.house.gov/the-preservation-of-antibiotics-for-medical-treatment-act">PAMPTA </a>and PARA, they would stop American farmers from using certain classes of antibiotics on healthy animals. The practice is meant to promote growth and prevent disease.</p><p>The world&rsquo;s leading health authorities believe that overuse of antibiotics in hospital and farm settings is leading to the rise of &ldquo;superbugs&rdquo;, or bacterial infections that can no longer be cured with antibiotics.</p><p>Long-time Chicago restaurateur and co-founder of the <a href="http://buygreenchicago.org/">Green Chicago Restaurant Coalition</a> Ina Pinkney introduced the long list of scientists and doctors who would speak at the finance committee hearing on the resolution later that day.</p><p>But she also shared a personal story of a friend who recently gave birth to twins.</p><p>&ldquo;One baby went home and the other one was sick and they found MRSA in her nose as a nine-day-old,&rdquo; Pinkney said. &ldquo;Then you have to say that things are not OK.&rdquo; &nbsp;</p><p>The <a href="http://www.cdc.gov/drugresistance/about.html">Centers for Disease Control and Prevention reports</a> that over 2 million Americans are infected by so-called superbugs each year and and more than 23,000 die.</p><p>&ldquo;The antibiotic issue is just out of control,&rdquo; said Dan <a href="https://www.sopraffina.com/dolce/homepage.htm">Rosenthal, whose restaurant group </a>owns seven Chicago eateries including Sopraffina and Ciccheti.</p><p>&ldquo;We are creating, in our industrial meat complex, the perfect environment to create antibiotic resistant bacteria...They are found in our meat and water supply and system and what happens is we get to a situation where antibiotics are no longer effective.&rdquo; &nbsp;&nbsp;</p><p>Rosenthal is so concerned over the issue that since 2012, he&#39;s sourced all 800,000 pounds of meat he serves in his restaurants each year from farms who don&rsquo;t use antibiotics on their healthy animals.</p><p>It was also Rosenthal who, last April, urged Alderman Ed Burke to introduce the proposed resolution to the City Council.</p><p>If passed tomorrow, the resolution can&rsquo;t force Congress to do anything, but Burke says it can &ldquo;call the attention of the Illinois delegation to what we believe is an important public health initiative.&rdquo;</p><p>But the measures face considerable opposition. The biggest players in the livestock industry have long resisted any mandatory restrictions.</p><p>&quot;We are opposed to those bills because we really believe they are out of date with the current Food and Drug Administration regulatory activities,&rdquo; said Illinois Pork Producer Association spokesman Tim Maier, who is based in Springfield.</p><p>He&#39;s referring to recent voluntary guidelines that prohibit using antibiotics to make animals grow faster. But preventative uses are still in a gray area and critics say the situation is much too grave to solve with voluntary guidelines. They further argue that the government doesn&rsquo;t collect enough data to know if any farmers are choosing to comply. &nbsp; &nbsp;</p><p>But while health activists cite the rise of antibiotic resistant infections and antibiotic resistant bacteria on supermarket meat as as threat to public health, Maier says it&#39;s the restrictions proposed in the legislation that would cause a threat.</p><p>&ldquo;We think they would actually harm animal health and by extension food safety by limiting the antibiotics that are available for farmers to use when they want to treat their animals,&rdquo; he said.</p><p>Denmark, which is one of the largest pork producers in the world, banned the use of non-therapeutic antibiotics in livestock in 2000. The move required some adjustments and saw some outbreaks of disease, but within a decade the World Health Organization &ldquo;found that the ban reduced human health risk without significantly harming animal health or farmers&#39; incomes,&rdquo; according to the<a href="http://www.pewtrusts.org/en/research-and-analysis/issue-briefs/2010/11/01/avoiding-antibiotic-resistance-denmarks-ban-on-growth-promoting-antibiotics-in-food-animals"> Pew Charitable Trust</a>.</p><p>So why are chefs and restaurateurs involved in this legislative discussion?</p><p>&ldquo;Because they understand that a meat supply that produces killer bacteria along with the meat is an unsustainable system and it has to be changed,&rdquo; said Rosenthal. &ldquo;That&rsquo;s why these chefs are standing up for meat raised in a sustainable fashion without antibiotics to provide a better source of supply of meat both at the restaurant level and in the grocery store.&quot;</p><p>At grocery stores like <a href="http://www.wholefoodsmarket.com/about-our-products/quality-standards/animal-welfare-standards">Whole Foods Market, </a>meat raised without antibiotics has served the baseline standards for a few years. Jared Donisvitch oversees the butcher counter at the store&rsquo;s Lincoln Park location, where, he says, the antibiotic issue on shoppers minds.</p><p>&ldquo;It comes up fairly often with our interactions with customers,&rdquo; he said, &ldquo;and so we are a well-trained group here and try to help customers with any questions they have on that.&rdquo;</p><p>Representative Louise Slaughter of New York State is Congress&rsquo; only microbiologist and the sponsor of PAMPTA. Last week, she sent a letter to the Chicago City Council, saying &ldquo;It is only through local, grassroots efforts like yours that we will make a difference in public health on a national level.&quot;</p><p>If the City Council resolution passes this week, Chicago would join the ranks of Cleveland, Pittsburgh, Seattle and others. But even if all the cities in the nation adopt such resolutions, they can&rsquo;t pass an act of Congress.</p><p>Still, Susan Vaughn Grooters of <a href="http://www.keepantibioticsworking.com/">Keep Antibiotics Working</a>, a nationwide coalition that aims to pass legislation to preserve the effectiveness of antibiotics, says the local resolutions add a new voice to the usual Congressional debates. &nbsp;</p><p>&ldquo;If we could get the groundswell from city councils across the nation to help support the federal legislation it could really help what&rsquo;s happening in DC now,&rdquo; she said. &ldquo;It&rsquo;s essential that they hear from other people, not just inside the beltway in DC.&rdquo; &nbsp;</p><p>Burke also notes that municipal resolutions have played a part in creating national momentum on issues in the past. &nbsp;</p><p>&ldquo;One issue that comes to mind is the effort we undertook a number of years ago to ban trans fats from food products,&rdquo; he said. &ldquo;Now you can&rsquo;t walk down the aisles of the grocery store without seeing notations on boxes, &lsquo;no trans fats&rsquo;.&rdquo;</p><p>The City Council is expected to vote on the resolution Wednesday afternoon.</p><p><em>Monica Eng is a WBEZ producer and co-host of the Chewing The Fat podcast. Follow her at</em><a href="https://twitter.com/monicaeng"> <em>@monicaeng</em></a> <em>or write to her at meng@wbez.org</em></p><p style="margin-left:.5in;">&nbsp;</p></p> Wed, 25 Jun 2014 08:31:00 -0500 http://www.wbez.org/news/chicago%E2%80%99s-top-chefs-join-ald-ed-burke-urge-limits-antibiotic-use-110406 Grilled meats serve up dangerous compounds, but you can avoid some http://www.wbez.org/news/culture/grilled-meats-serve-dangerous-compounds-you-can-avoid-some-110214 <p><p>For many, Memorial Day weekend means it&rsquo;s finally time to bust out two things: the white shoes and blackened meats.&nbsp;</p><p>American dads may take pride in their cross-hatch grill marks, but those juicy, charred slabs of meat are coming under incresing scrutiny for the dangerous compounds they develop when protein meets dry blazing heat.</p><p>These include heterocyclic amines, polycyclic aromatic hydrocarbons and advanced glycation end products or HCAs, PAHs and AGEs.</p><p>Peter Guengerich is a biochemistry professor at Vanderbilt University School of Medicine. He&rsquo;s been studying HCAs and PAHs for 25 years, and he says that, on their own, the compounds aren&#39;t all that dangerous.</p><p>&ldquo;But our bodies have enzyme systems that convert these into reactive compounds,&rdquo; Guengerich said. &ldquo;Things that get stuck irreversibly on your DNA and can cause mutations and potentially cancer, most commonly colon cancer.&rdquo;</p><p>It&rsquo;s important to note that this has little to do with charcoal vs. gas or other fuels.</p><p>Dr Jaime Uribarri of Mount Sinai Medical Center says what matters are the AGEs &mdash; the crispy, browned, tasty bits that form on the outside of grilled meat and other foods.&nbsp; In the kitchen they&rsquo;re considered flavor, but in most medical labs, Uribarri says, they&rsquo;re linked to inflammation that causes &ldquo;diabetes, cardiovascular disease, kidney disease, dementia and essentially most of the chronic medical conditions of modern times.&rdquo;</p><p>In fact, recent Mount Sinai research shows that mice fed a diet high in AGEs &mdash; similar to a Western diet &mdash; developed marked cognitive decline and precursors to Alzheimers disease and diabetes. Those fed a low-AGE diet were free of those conditions.&nbsp;</p><p>So does this mean an end to the all-American cookout?&nbsp;</p><p>&ldquo;If it is something done only once a year it may not be that bad,&rdquo; Uribarri says.</p><p>Only once a year?</p><p>Professor Guengerich won&rsquo;t go that far, but he does urge moderation.</p><p>&ldquo;Well basically if you only eat these things occasionally, [I&rsquo;m] probably not too concerned,&rdquo; the biochemist said. &ldquo;But if you are making a habit of eating these things every other day, grilled at high temperatures, you probably should think about it a little bit more.&rdquo;</p><p>But before you put away the Weber you should know there are lots of ways to cut down on these compounds at your barbecue.</p><p>To reduce the AGE&rsquo;s, Uribarri suggests a few things.</p><p>&ldquo;Make sure the meat is not left for very long periods of time on the grill,&rdquo; he says. &ldquo;Whenever possible, the meat should be marinated or freshened with juices during the cooking. And simultaneously, eat a lot of fruits vegetables and things that will kind of antagonize the bad effects of these compounds.&rdquo;</p><p>These would include antioxidant rich foods like blueberries, pomegranates and cherries &mdash; one Michigan butcher even blends them into his burger meat.</p><div class="image-insert-image "><img alt="" class="image-original_image" src="http://llnw.wbez.org/styles/original_image/llo/insert-images/blueberries.jpg" title="Eating antioxidant rich foods like blueberries, cherries and pomegranates with grilled foods may help reduce the harmful effects of grilling byproducts. (WBEZ/MONICA ENG) " /></div><p>Studies also show that marination in wine, vinegar or lemon juice can lower the meat&rsquo;s pH and cut way down on the formation of AGE and HCA. Another study shows that rubbing meat with fresh rosemary can cut HCA development most entirely.</p><p>Guengerich says you should also cover your grill with foil to avoid carcinogenic flare ups that produce PAHs on the surface.</p><p>&ldquo;And if you are particularly concerned you can preheat [the meat] in a microwave and get the juice out,&rdquo; he says. &ldquo;Then take it out and put it on the grill and you&rsquo;ll actually reduce your exposure by about 90 percent and you won&rsquo;t lose that much in the way of taste either.&rdquo;</p><p>Then there&rsquo;s the low-tech method of simply scraping off what Guengerich calls &quot;the black crud&quot; from the outside of your food. Those grill marks are rich in these carcinogenic compounds.<br /><br />Fans of cole slaw, broccoli and Brussels sprouts may also have more leeway. One study found that regular consumption of these cruciferous vegetables can help clear DNA damage wrought by the grilling process.&nbsp;&nbsp;</p><p>And finally, Uribarri suggests simply swapping the dry high heat cooking for gentler water based methods most of the time.&nbsp;&nbsp;</p><p>&ldquo;So take for example a piece of meat,&rdquo; he says. &ldquo;You put it on the grill to cook for half an hour, you generate so many AGEs. Then you take the same piece of meat, but now you put it under a lot of water to cook as a stew, you generate much much fewer. &ldquo;&nbsp;</p><p>This may be effective, but will anyone really want to come over to your house this summer for a burger boil?</p><p>Wiviott doesn&rsquo;t think so.<br /><br />&ldquo;No one wants to eat nine ounces of poached chicken or turkey breast,&rdquo; the pitmaster of Barn &amp; Company says.</p><p>&quot;Conversely, if you grill it and you have texture and crunch and flavor and salt and fat, that&rsquo;s when something really tastes good.&quot;</p><p>Wiviott is the author of &ldquo;Low and Slow: Master the Art of Barbecue in FIve Easy Lessons.&rdquo; And he finds&nbsp; it hard to swallow all the recent science deriding his favorite foods.</p><p>&quot;In my lifetime, I&rsquo;ve seen coffee be not good for you; now it&rsquo;s good for you. Red wine not good for you; now it&rsquo;s good for you.&nbsp; Butter, pig fat. Margarine was good for you and now it&rsquo;s not,&rdquo; he says. &ldquo;I mean, since the cavemen started cooking, people have cooked their meat over an open fire and we&rsquo;re still around. So I can&rsquo;t imagine that it&rsquo;s all that bad for you&hellip;.Plus, it&rsquo;s absolutely delicious.&quot;</p><p>So does this mean you have to choose between boiled meat or colon cancer? Between long life and a char-striped hot dog?</p><p>&ldquo;Well it is a carcinogen,&rdquo; Guengerich says. &ldquo;But I don&rsquo;t want people to have a guilty conscience or feel like they are going to get cancer tomorrow. Just be moderate about your consumption of anything. Grilled foods included.&quot;</p><div>&nbsp;</div><div><div class="image-insert-image "><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/Farmers-market-cabbage.jpg" style="width: 620px;" title="Regular consumption of cruciferous vegetables like cabbage, broccoli and Brussels sprouts can help clear DNA damage from byproducts of grilled meats. (WBEZ/MONICA ENG) " /></div><p><strong>Tips for Reducing Grilled Food Dangers</strong></p><p>If you don&rsquo;t want to give up grilling meat all together, experts say, there are several ways to reduce the formation and your consumption of heterocyclic amines, polycyclic aromatic hydrocarbons and advanced glycation end products. Here are some of them:</p><ul><li>Pre-cook your meat in a pot of water, a low-temperature oven or microwave before finishing briefly on the grill.</li><li>Cover grill with foil to reduce drips and flare ups, which produce PAHs, or consider wrapping your meat in foil before placing it on the grill.&nbsp;</li><li>Marinate meat with vinegar, lemon juice or wine for at least 10 minutes before grilling. This can alter its pH, thus reducing the formation of AGEs during cooking.</li><li>Rub your meat with rosemary or other antioxidant rich fresh herbs before cooking.</li><li>Before eating, scrape off the carcinogenic &ldquo;black crud&rdquo; that may develop on meat or other foods during grilling.</li><li>Remove browned and blackened chicken skin before eating.</li><li>Eat cabbage, broccoli, Brussels sprouts and other cruciferous vegetables on a regular basis to provide your body with sulforaphane, which has been known to help clear DNA damaging compounds more quickly.</li><li>Eat antioxidant rich, deeply colored fruits and vegetables with your grilled meats to help counter the effects of the compounds.&nbsp;</li><li>Consider a weenie boil rather than a weenie roast. You will produce many fewer AGEs in the process.&nbsp;</li></ul></div><p>&nbsp;</p></p> Wed, 21 May 2014 11:58:00 -0500 http://www.wbez.org/news/culture/grilled-meats-serve-dangerous-compounds-you-can-avoid-some-110214 Should children meet their meat? http://www.wbez.org/sections/lifestyle/should-children-meet-their-meat-108872 <p><p><iframe allowfullscreen="" frameborder="0" height="460" src="//www.youtube.com/embed/oUqhG1fHLBQ" width="620"></iframe></p><p><iframe frameborder="no" height="166" scrolling="no" src="https://w.soundcloud.com/player/?url=http%3A%2F%2Fapi.soundcloud.com%2Ftracks%2F114447731" width="100%"></iframe></p><p dir="ltr">On a recent sunny September morning, a crowd of Chicago foodies pulled up to Faith&rsquo;s Farm in Kankakee County to learn about where their meat comes from.</p><p dir="ltr">Four black hogs romped around a straw-filled trailer in the front yard snuggling, squealing and sniffing at all the newcomers to their home.</p><p dir="ltr">One of them wouldn&rsquo;t make it through the day, but she didn&rsquo;t know it. Unlike the majority of hog farms in this country, Faith&#39;s Farm smells sweet and features herds of jolly looking black hogs roaming its 30-plus acres. &nbsp;&nbsp;Although these pigs weren&rsquo;t used to hanging out in a trailer, they looked pretty relaxed, surrounded by relatives and pals from their herd. Farmer Kim Snyder said she was trying to keep their surroundings as normal as possible.</p><p dir="ltr">&ldquo;If I left her sitting on a trailer by herself, she would become stressed,&rdquo; Snyder explained.</p><p dir="ltr">This was the fifth year Snyder brought together Chicago area chefs, &nbsp;craft brewers, wine makers, and farmers for a day of learning, cooking, breaking bread&mdash; and slaughtering animals. &nbsp;</p><p dir="ltr">It was 2008 when Snyder launched the event with farmer Harry Carr and chefs Bernie Laskowski of the Park Grill and Cleetus Friedman of the Fountainhead as co-sponsors.<img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/hog%20slaughter2.PNG" style="float: right; height: 215px; width: 320px;" title="Visitors to Faiths Farm, including kids, watch a humane hog slaughter. Some people believe this is important to witness while others think its wrong. (WBEZ/Monica Eng)" /></p><p dir="ltr">&ldquo;I think it was six or seven years ago that I first did a farm dinner here on Faith&#39;s Farm,&rdquo; Friedman said. &ldquo;And after I saw the impact of how it affected people, I said we should really bring chefs down here and connect them to their food...So they could see the process and literally touch it and be a part of it.&rdquo;</p><p dir="ltr">For me and a lot of chefs, the trip to Faith&#39;s Farm each year serves as an important reminder of what must be sacrificed for us to produce and eat the meat we love so much.</p><p dir="ltr">As the slaughter draws near a nervous pall falls over the group. Snyder prepares the visitors for what they are about to see. &nbsp;She explains that Sam, the butcher, will shoot a 22 caliber bullet into to the hog&rsquo;s brain. But it doesn&rsquo;t end there. &nbsp; &nbsp;</p><p dir="ltr">&ldquo;It&rsquo;s not going to drop and not move,&rdquo; she warned. &ldquo;It&rsquo;s going to move. We will confirm brain death by eye dilation and once Sam has confirmed brain death he will continue the process, you can ask questions and he will will show you how to skin and properly eviscerate the animal.&rdquo;</p><p dir="ltr">As if that wasn&rsquo;t scary enough, the butcher issues yet another warning, saying &ldquo;Before we get started, if anyone is squeamish, you can&rsquo;t stand blood or the cracking of bones or if you can&rsquo;t handle guts, you might want to step away.&rdquo;</p><p dir="ltr">A nervous silence falls over the group as Sam sharpens his knives then picks up his rifle and approaches the trailer.</p><p dir="ltr">Within moments the rifle goes off and the hog is kicking wildly on the ground. Sam grabs her leg and holds on tight to prevent injury to him and the animal, herself.</p><p dir="ltr">&ldquo;Hogs kick harder than any other animal when they die,&rdquo; he says. &ldquo;I&rsquo;ve seen hogs shatter their femur going down.&rdquo;</p><p dir="ltr">Once she stops kicking subsides the pigs legs are tied with chains and she&rsquo;s hoisted in the air. In one swift motion, Sam cuts the jugular and carotid arteries around her neck. &nbsp;</p><p dir="ltr">The gathered group swallows hard as they watch the scarlet blood stream into a bucket.</p><p dir="ltr">Snyder breaks the silence by saying that she wishes all of her hogs could be processed right on her farm like this so that they could live and romp with their herd until the very last minute.</p><p dir="ltr">&ldquo;This animal was born here and lived her life free,&rdquo; she said. &ldquo;And so she felt no stress.&rdquo;</p><p><iframe align="left" frameborder="0" height="100" scrolling="no" src="https://w.soundcloud.com/player/?url=http%3A%2F%2Fapi.soundcloud.com%2Ftracks%2F114451791" width="300"></iframe></p><p dir="ltr">The same can&rsquo;t be said for all of the visitors in attendance. Fountainhead cook Andy Spetz, stood a few feet from the action, visibly moved by the process.</p><p dir="ltr">&ldquo;I&rsquo;ve seen butchery from dead animals but this is the first time I&rsquo;ve actually seen it from the point of the killing and it&rsquo;s going to make me go back to my kitchen and really think twice about everything I&rsquo;ve been doing,&rdquo; he said.</p><p dir="ltr">&ldquo;One of the biggest things is just thinking about where your food is coming from that that understanding that these were a live animal that somebody cared for and loved and is now sacrificing for everyone here to enjoy it. It&rsquo;s a very powerful thing.&rdquo;</p><p dir="ltr">Mark Sabbe is a sous chef at Merxat a la Plancha. This is his second year.</p><p dir="ltr">&ldquo;I think it&rsquo;s really important for anyone who works in food to understand where it comes from,&rdquo; he says. &ldquo;As a chef I want to understand how the animals are raised and how they are killed and what goes into breaking it down&hellip;.Once you&rsquo;ve met Kim and you&rsquo;ve been to her farm and you see the way she takes care of her animals it&rsquo;s really difficult to buy commercial [pork] again.&rdquo; &nbsp;</p><p dir="ltr">Edward Kim is the executive chef at Ruxbin and Mott Street. He brought members of both his kitchen and his dining room staff.</p><p dir="ltr"><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/01.jpg" style="float: left; height: 233px; width: 350px;" title="(WBEZ/Tim Akimoff)" />&ldquo;The average person when they go the grocery store, their meat comes in a cellophane package and doesn&rsquo;t even seem like an animal,&rdquo; he said. &ldquo;One of the greatest lessons I can teach my staff and cooks is to respect the food and remember that protein was a living animal. It&rsquo;s not fun to watch the harvesting of animal but it really brings it home that this was a living being and you are going to make sure that pork and chicken and try your best and make it taste as good as you can.&rdquo;</p><p dir="ltr">Over the years, I&rsquo;ve interviewed a lot of chefs at this event who felt transformed by the experience. But I&rsquo;ve also interviewed the kids&mdash;mostly city kids whose allowed them to witness the slaughter.</p><p dir="ltr"><a href="http://articles.chicagotribune.com/2010-08-26/opinion/ct-talk-eng-slaughter-column-20100826_1_meat-bacon-hogs">Three years ago, I took my own seven year old daughter Miranda.</a></p><p dir="ltr">&ldquo;It made me feel sad and kind of grossed out because I don&rsquo;t like seeing dead stuff,&rdquo; she said. &ldquo;But after it, I thought a lot more about what I&rsquo;m eating.</p><p dir="ltr">WBEZ digital editor Tim Akimoff brought his 12-year-old son Carson this year, too. Some of the aspects of the slaughter took him by surprise.</p><p dir="ltr">&ldquo;I didn&rsquo;t think there would be as much blood as that,&rdquo; the 12-year-old said. &ldquo;I used to think the meat we eat came from more around the stomach, but I learned it comes from around the thighs.&rdquo;</p><p dir="ltr">But do they think it&rsquo;s OK for parents to let their kids see it?</p><p dir="ltr">&ldquo;If they know their kid well and they think that they are too sensitive to see it...then they shouldn&rsquo;t,&rdquo; Miranda said. &ldquo;But if they are just being overprotective...then they should let them go.&rdquo;</p><p dir="ltr">Carson agrees.</p><p dir="ltr">&ldquo;I think it&rsquo;s good to see where your meat comes from because it&rsquo;s how we get our food,&rdquo; he says.</p><p dir="ltr">After the animals are quartered and moved to the freezer to chill, Snyder takes first timers on a tour of the farm where cows, chickens and hogs largely roam free.</p><p dir="ltr">Others cool off in the shade while listening to the tunes of cowboy singer Kent Rose.</p><p dir="ltr">After the tour, the chefs descend on Snyder&rsquo;s large kitchen to prep their potluck dishes, while others work to break down the carcasses. Right before sun down they load long outdoor tables with platters of grilled vegetables, rosemary rolls, farro salad with roasted squash, beet and goat cheese salads, braised goat and vanilla cake and deeply chocolately brownies.</p><p dir="ltr">By night&rsquo;s end, each will go home with a souvenir ceramic cup, several pounds of fresh pork and a some new insights on the meat they serve in their kitchens and restaurants.</p><p dir="ltr">Monica Eng is a WBEZ web producer. Follow her&nbsp;<a href="http://twitter.com/triciabobeda">@</a>monicaeng.</p><div>&nbsp;</div></p> Tue, 08 Oct 2013 16:27:00 -0500 http://www.wbez.org/sections/lifestyle/should-children-meet-their-meat-108872 Sometimes meat is worth the risk http://www.wbez.org/blogs/louisa-chu/2013-04/sometimes-meat-worth-risk-106788 <p><div class="image-insert-image " style="text-align: center;"><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/sollysbutterburger.jpg" style="height: 413px; width: 620px;" title="Original Solly cheeseburger with sirloin patty, butter, stewed onions, and American cheese at Solly's Grille in Milwaukee, Wisconsin (WBEZ/Louisa Chu)" /></div><div class="image-insert-image ">And the losers are: ground beef and chicken. Those are the meats most likely to make you sick with severe foodborne illness cased by bacteria according to a study released today by the <a href="https://twitter.com/CSPI"><u>Center for Science in the Public Interest</u></a>. The non-profit advocate for nutrition, health, and food safety&nbsp;reviewed more than 33,000 cases of foodborne illness over a 12 year period.</div><div class="image-insert-image ">&nbsp;</div><div class="image-insert-image ">Of course this is a complex issue with infinite variables. It starts at your meat source and ends at your plate.</div><div class="image-insert-image "><p>How can you reduce your risk? (Other than not eating ground beef or chicken.) CSPI senior food safety attorney Sarah Klein recommends safe food handling and a thermometer.</p><p>I recommend the <a href="http://www.amazon.com/gp/product/B002GIZZWM?ie=UTF8&amp;creativeASIN=B002GIZZWM&amp;tag=lklchu-20"><u>Thermapen on the high end ($96)</u></a> and <a href="http://www.amazon.com/gp/product/B000A3L614?ie=UTF8&amp;creativeASIN=B000A3L614&amp;tag=lklchu-20"><u>ProAccurate Large Dial on the low ($8.99)</u></a>.</p>Most importantly wash your hands, but not your meat. Even the <a href="http://www.foodsafety.gov/keep/basics/clean/"><u>USDA says so</u></a>. By the time you&#39;ve cooked your food to <a href="http://www.foodsafety.gov/blog/meat_temperatures.html"><u>the recommended temperatures</u></a>, you&#39;ve killed the bacteria that might make you sick.</div><div class="image-insert-image ">&nbsp;</div><div class="image-insert-image ">But the meats least likely to make you sick: chicken nuggets, sausage, and ham.</div><div class="image-insert-image ">&nbsp;</div><div class="image-insert-image ">&quot;<a href="http://www.imdb.com/title/tt0086200/quotes?item=qt0411699"><u>Sometimes you just gotta say &#39;what the heck.&#39;</u></a>&quot;</div><div class="image-insert-image ">&mdash; <em>Risky Business</em>, Joel&#39;s father</div><div class="image-insert-image ">&nbsp;</div><div class="image-insert-image "><em>Follow Louisa Chu <a href="https://twitter.com/louisachu"><u>@louisachu</u></a>.</em></div><div class="image-insert-image " style="text-align: center;"><div class="image-insert-image "><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/sollysbutterspread.jpg" style="height: 413px; width: 620px;" title="Solly's Grille in Milwaukee, Wisconsin (WBEZ/Louisa Chu)" /></div></div><p>&nbsp;</p></p> Tue, 23 Apr 2013 09:00:00 -0500 http://www.wbez.org/blogs/louisa-chu/2013-04/sometimes-meat-worth-risk-106788 Controversial billboard on the Eisenhower alleges hot dogs cause cancer http://www.wbez.org/story/controversial-billboard-eisenhower-alleges-hot-dogs-cause-cancer-97265 <p><p>A controversial new billboard on the Eisenhower Expressway is trying to increase awareness of colorectal cancer with a blunt message: Hot Dogs Cause Butt Cancer.</p><p>Drivers passing between the Kostner and Cicero exits while heading west won't be able to miss the sign, which includes a cartoon drawing of a man in a hospital gown with a hot dog in hand. The <a href="http://www.pcrm.org/media/news/billboard-warns-chicago-of-hot-dog-butt-cancer">Physicians Committee for Responsible Medicine </a>posted the billboard this week, in what they say is a way to get important research out of a medical journal and into people's brains.</p><p>Susan Levin, nutrition director for the PCRM, said the group was inspired by a 2007<a href="http://preventcancer.aicr.org/site/News2?page=NewsArticle&amp;id=15642&amp;news_iv_ctrl=0&amp;abbr=pr_"> American Institute for Cancer Research study</a> that said eating processed meats increases the risk of colorectal cancer by 21 percent.</p><p>"Nobody knows this - this is the kind of language you hear when people talk about tobacco and lung cancer but nobody was associating processed meats like pepperoni, or hot dogs or deli meats with cancer," Levin said.</p><p>Levin said hopes the billboard raises awareness in a city that's known for its hot dogs.<br> <br> Meanwhile, the American Meat Institute is calling the billboard "outrageous." The national meat and poultry trade organization released a<a href="http://www.meatami.com/ht/display/ReleaseDetails/i/76277"> statement</a> Wednesday that cited multiple studies that say there is no link between colon cancer and processed meats. The statement said hot dogs are part of any healthy diet when put alongside vegetables, grains and dairy.<br> <br> In 2007, the Centers for Disease Control and Prevention found Illinois has one of the highest <a href="http://www.cdc.gov/cancer/colorectal/statistics/state.htm">rates</a> of colorectal cancer in the country.</p></p> Wed, 14 Mar 2012 12:05:00 -0500 http://www.wbez.org/story/controversial-billboard-eisenhower-alleges-hot-dogs-cause-cancer-97265 Dyan Flores breaks down the myth behind a meat-filled Midwest http://www.wbez.org/blog/onstagebackstage/2012-01-20/dyan-flores-breaks-down-myth-behind-meat-filled-midwest-95678 <img typeof="foaf:Image" src="http://llnw.wbez.org//blog/photo/2012-January/2012-01-20/dyan-flores-sox.jpg" alt="" /><p><p><img alt="" src="http://llnw.wbez.org/blog/insert-image/2012-January/2012-01-20/dyan-flores-sox.jpg" style="margin-left: 10px; margin-top: 10px; margin-bottom: 10px; float: right; width: 300px; height: 152px;" title="">Gaper's Block writer Dyan Flores takes issue with the&nbsp;<em>New York Times'</em> look into&nbsp;vegetarianism in the Midwest;&nbsp;"<a href="http://www.nytimes.com/2012/01/11/dining/a-vegetarians-struggle-for-sustenance-in-the-midwest.html?pagewanted=all">Meatless in the Midwest: A Tale of Survival</a>" was&nbsp;written and published last week by heir to the throne A.G. Sulzberger.&nbsp;Read an excerpt of Flores' thoughts, or listen below.</p><p><em>"After living in New York City for four years, I will concede that New York has superior bagels, taxi drivers and baseball teams. That's as far as I'll go. New York City is great, but as a born and bred Midwesterner, I refuse to buy into the Manhattan-is-center-of-the-universe hype. East coast snobbery runs rampant in the Big Apple, and as far as many New Yorkers are concerned, the Midwest is just a land of republicans, who are fueled by a diet of steaks and bacon grease."</em></p><p><audio class="mejs mediaelement-formatter-identified-1332483860-1" src="http://llnw.wbez.org/sites/default/files/dyan flores.mp3">&nbsp;</audio></p><p>This Saturday at the Horseshoe, you'll see Steve Waltien of the Second City main stage, Kate James of Schadenfraude, puppeteer Noah Ginex, and a tribute to the late Chicago comic Mike Enriquez by Ryan Patrick Dolan.</p><p><a href="http://thepapermacheteshow.com/" target="_blank">The Paper Machete</a>&nbsp;<em>is a weekly live magazine at the Horseshoe in North Center. It's always at 3 p.m., it's always on Saturday, and it's always free. Get all your</em>&nbsp;The Paper Machete Radio Magazine&nbsp;<em>needs filled&nbsp;<a href="http://wbez.org/thepapermachete" target="_blank">here</a>, or download the podcast from iTunes&nbsp;<a href="http://itunes.apple.com/podcast/the-paper-machete-radio-magazine/id450280345" target="_blank">here</a>.</em></p></p> Fri, 20 Jan 2012 15:34:00 -0600 http://www.wbez.org/blog/onstagebackstage/2012-01-20/dyan-flores-breaks-down-myth-behind-meat-filled-midwest-95678 Sara Lee reportedly will pursue a breakup http://www.wbez.org/story/apollo-global-management/sara-lee-reportedly-will-pursue-breakup <p><p>Sara Lee reportedly will split up its business instead of selling the whole company. <br /><br />The Wall Street Journal and the New York Times say Sara Lee is heading for a breakup after deciding that buyout bids came in too low. Neither paper is citing its sources, and a Sara Lee spokeswoman declined to comment. <br /><br />Morningstar analyst Erin Swanson says the Brazilian meat company JBS may be having trouble coming up with enough financing to meet the price Sara Lee wants. <br /><br />&quot;JBS has made I want to say between 15 and 20 acquisitions in the last several years and they have a significant amount of debt on their balance sheet as a result of these acquisitions, and so I think that that is one of the things that I think could be holding JBS back,&quot; Swanson said.<br /><br />Another bid reportedly came from a group led by a private-equity firm called Apollo Global Management. Swanson says she thinks it&rsquo;s still possible Sara Lee will get a higher offer and sell the company after all. <br />&nbsp;</p></p> Thu, 27 Jan 2011 21:24:00 -0600 http://www.wbez.org/story/apollo-global-management/sara-lee-reportedly-will-pursue-breakup