"The Global Consciousness Project, also known as the EGG Project, is an international multidisciplinary collaboration of scientists, engineers, artists and others continuously collecting data from a global network of physical random number generators located in 65 host sites worldwide. The archive contains over 10 years of random data in parallel sequences of synchronized 200-bit trials every second."
CHICAGO, Dec. 5 (Reuters) — Smithfield Foods said on Tuesday, Dec. 5, it will end contracts with 26 hog farms in Utah, in the latest contraction by the world’s largest pork processor in the face of an industry oversupply.
Wan Long, RIGHT, Chairman and CEO of WH Group, formerly called Shuanghui International, shakes hands with Charles Larry Pope, President and CEO of Smithfield Foods, at a press conference of WH Group in Hong Kong, China, 14 April 2014. Two subsidiaries of Henan Shuanghui Investment and Development Co have gained access to the Russian market, after its parent company — WH Group Ltd, the world’s largest pork producer— acquired US pork producer Smithfield Foods Inc and bought a stake in Campofrio Food Group SA of Spain, the largest pan-European packaged meat products company, last year. The two Heilongjiang-based companies — Wangkui Shuanghui Beidahuang Food Co and Heilongjiang Baoquanling Shuanghui Food Industry Co — got the official nod after their production facilities and products were examined and assessed by officials from Russia’s meat products watchdog, the Federal Service for Veterinary and Phytosanitary Surveillance, in August, Shuanghui Development said on its website. To widen its import market for meat, the Russian government agreed to import meat products from five Chinese suppliers by the end of August, indicating the nation has taken a flexible strategy to balance the supply and demand relationship, while the US and its European allies are trying to squeeze the country’s trade space in the world market.
Pork producers have been losing money as pig prices and consumer demand for pork have struggled at a time of high costs for labor and other expenses.
Smithfield, owned by Hong Kong’s WH Group, said it will terminate employees who support its dealings with farms that raise hogs under production contracts. Layoffs may total about Read the rest of this entry »
Posted by Warm Southern Breeze on Friday, May 12, 2023
Bacon is not my thing, per se, at least insofar as, once you’ve had the AUTHENTIC product, it’s difficult to return to the imposter.
By AUTHENTIC, I mean to refer to what some folks call “slab” bacon, which is smoked, and dried, so that the uncooked slab of bacon needs NO REFRIGERATION, and is often found hanging in the open in the grocer’s meat section.
This product is what some call “streaky bacon,” which is what the English call this type of American-produced bacon.
Now, remember… before refrigeration came along, the preservation of meats was done primarily by smoking, and curing — and THAT was a technique learnt from the Native Americans in the earliest days of American history, i.e., by the colonists at Jamestown, Plymouth, etc.
That is also why, when the first enduring “snap” of winter, i.e., COLD weather, came along, it was called “hog killing weather,” because the cool, even cold temperatures largely delayed (retarded), if not temporarily prevented, spoilage (as rancidness, referring to an oxidized, deteriorated state of fat), and deterioration (rotting) of the uncooked flesh. Lard would be rendered (changed in character) from fat, which is accomplished by heating it, most typically in a large cauldron suspended over an open fire, to melt it.
EVERY PART of the hog would be used, which how the phrase “everything but the squeal” originated. The fat, the jowl, the hock, the ham, the loin, the back strap, the trotters (feet), the ears, the liver, the heart, stomach, snout, skin, and even the intestines (chitlins, or chitterlings), were ALL used as some sort of food item.
Nowadays, the meat is processed wham-bam-thank-you-ma’am with numerous godforsaken chemicals, soaked in brine, injected with water and chemicals that make it soak up water (that’s bordering on fraud, to pump water into meat, or use chemicals to cause it to absorb water to increase its weight), injected with preservatives, nitrates (often as celery powder), nitrites (agents that interact with the hemoglobin naturally present in pork (blood in the flesh) that cause it to have an unnaturally red, or pink appearance and which eventually become nitrosamines, known carcinogenic compounds causative of stomach, bladder, colorectal, and breast cancers, vacuum packed, thrown in a refrigerator, and rushed to market.
Just read the labels sometimes, and look up things like sodium erythorbate (an anti-oxidant, color fixative, cure accelerator and synthetic variation of ascorbic acid, aka vitamin C), sodium phosphate — used to help meat retain moisture, and prevent development of rancid odor from the fat (which is deteriorating, or else it wouldn’t be added), HFCS (high fructose corn syrup) which is metabolized differently than sucrose (table sugar) and known to cause weight gain and Type II diabetes, sodium tripolyphosphate (STPP) which is an inorganic hydrophilic (attracts & retains water) emulsifier, and is even used in detergents, etc.
When cooked or broken down in the stomach, nitrites form nitrosamines (aka N-Nitroso Compound), which are known carcinogens, particularly among young children and pregnant women.
The USDA limits addition of nitrites (as sodium nitrite) in food to 200 parts per million. The thinking, or hope, is, that by adding ascorbic acid (aka sodium erythorbate, the synthetic form of vitamin C) to the processed food, it allegedly reduces formation of nitrosamines, though there is no conclusive scientific evidence proving it.
The addition of sodium nitrate is limited, whereas the addition of celery powder is unlimited, and is considered “organic.” Neither celery powder nor celery salt is regulated by the USDA, but chemically processed sodium nitrate is.
Nitrate residue on processed foods using “natural” sources of nitrates (such as celery powder), is often at least 10 times HIGHER than that found on traditionally cured products.
Essentially, it’s a bait-and-switch shell game — a culinary con game, and the consumer is the mark.
NONE of that mass-produced, factory-farmed, Made-in-China, Made-for-China gobbledygook.
This does NOT need refrigeration!
And, these pieces are also cooked, of course.
Oh! And you KNOW, that since 2013, Smithfield Foods, in Smithfield, VA, a formerly-American-based company, has been OWNED BY THE COMMUNIST CHINESE “Shuanghui Group” (now known as “WH Group” because it sounds more “American,” you know) because Smithfield’s Wall$teet corporate owners sold their American birthright for a paltry bowl of porridge — a mere US$4.72B.
You DO recall that China is a Communist nation, don’t you?
WH Group’s “global headquarters is strategically located in Hong Kong, with regional headquarters in China and the U.S.,” while the “Headquarters Shuanghui Development in Luohe, Henan Province,” China, and WH Group’s U.S. Headquarters of their Smithfield Foods division is in Smithfield, Virginia.
WH Group is also one of the LARGEST FOREIGN OWNERS of American farmland, with 146,000 acres, and that separate sale (as part of Smithfield’s holdings) was worth US$500M, according to the USDA.
Put another way, 146,000 acres is 228.1252 square miles… that’s nearly 20% (18.79% exactly) of the entire state of Read the rest of this entry »
Posted by Warm Southern Breeze on Tuesday, June 28, 2022
史密斯菲尔德食品
Wan Long, RIGHT, Chairman and CEO of WH Group, formerly called Shuanghui International, shakes hands with Charles Larry Pope, President and CEO of Smithfield Foods, at a press conference of WH Group in Hong Kong, China, 14 April 2014. Two subsidiaries of Henan Shuanghui Investment and Development Co have gained access to the Russian market, after its parent company — WH Group Ltd, the world’s largest pork producer— acquired US pork producer Smithfield Foods Inc and bought a stake in Campofrio Food Group SA of Spain, the largest pan-European packaged meat products company, last year. The two Heilongjiang-based companies — Wangkui Shuanghui Beidahuang Food Co and Heilongjiang Baoquanling Shuanghui Food Industry Co — got the official nod after their production facilities and products were examined and assessed by officials from Russia’s meat products watchdog, the Federal Service for Veterinary and Phytosanitary Surveillance, in August, Shuanghui Development said on its website. To widen its import market for meat, the Russian government agreed to import meat products from five Chinese suppliers by the end of August, indicating the nation has taken a flexible strategy to balance the supply and demand relationship, while the US and its European allies are trying to squeeze the country’s trade space in the world market.
Chinese translated as “Smithfield Food”
Amidst the cacophony of overall price inflation in fuel, food, and other items, there are numerous underlying and related causes.
There are not merely one, two, or even three contributing problems to this lingering miasma, and rather, like a line of dominoes tumbling, one after another, significantly increased prices in consumer goods are taking a toll on Americans, whose incomes — unlike those of CEOs, and other high-level corporate executives — have not risen in response.
Consider food.
The United States Department of Agriculture found national slaughter capacity reductions[i.e., the CLOSING of abattoirs/processors/slaughterhouses] in pork, and cattle, of 35-40%, and 30-40%, respectively, which have translated to hyper-inflated costs to consumers.
NOTE: Big Oil has done similarly. They’ve closed their oil refineries & capped wells, thereby creating a false shortage, and simultaneously INCREASED prices, resulting in record profits not seen since the 1950’s.
THAT is why fuel prices are sky high.
There is NO OTHER REASON.
The Energy Information Administration has a page dedicated to Refinery Utilization and Capacity in the United States which shows that 679 oil refineries were closed and not utilized in 2021 — the GREATEST number ever, since 1985.
But business practices, related closures and production slowdowns in abattoirs and processing facilities have their roots elsewhere in time, and policy.
On June 10th, 2022, the communist Chinese-owned Smithfield Foods announced the following:
Smithfield Foods, Inc. today announced that it will cease all harvest and processing operations in Vernon, California in early 2023 and, at the same time, align its hog production system by reducing its sow herd in its Western region. The company will decrease its sow herd in Utah and is exploring strategic options to exit its farms in Arizona and California. Smithfield harvests only company-owned hogs in Vernon. Smithfield will service customers in California with its Farmer John brand and other brands and products from existing facilities in the Midwest.
• A little less than a year ago, in early July 2021, Smithfield settled (for $83M) a Class Action Federal lawsuit filed in U.S. District Court for the District of Minnesota accusing it of price-fixing, and Read the rest of this entry »
Posted by Warm Southern Breeze on Sunday, June 26, 2022
Hearken back about 2 years, or thereabouts, when the COVID pandemic was descending into its deepest throes in our nation, when news came out of South Dakota that employees at a meat processing plant there in Sioux Falls began to suffer rampant infection with the viral disease.
Around March 25, 2020, the first news of an infected employee was shared with the Argus Leader’s FaceBook-based tip page when an anonymous tip was sent that an unnamed employee had tested positive for the disease. They published the story online the next day at 0735 with the straight-forward headline “Smithfield Foods employee tests positive for coronavirus.” (see: https://www.argusleader.com/story/news/2020/03/26/smithfield-foods-employee-tests-positive-coronavirus/2914475001/)
The Chinese-owned Smithfield Foods, though a company spokesperson, Keira Lombardo, Executive Vice President for Corporate Affairs, had confirmed to the to the paper the veracity of that claim, and asserted that the unnamed employee was being quarantined for 14 days, with pay, at their residence, and would not be permitted to return to work until given medical clearance to do so. The exceeding majority of employees there were immigrants, and refugees from all over the world – including Congo, El Salvador, Ethiopia, Myanmar, and Nepal, with over 80 different languages spoken in the plant – most of whom did not speak English, and rumors had been circulating of other employees who had earlier fallen ill and were hospitalized with a mysterious disease.
Chinese-owned Smithfield Foods pork processing facility in Sioux Falls, SD, where the American COVID-19 pandemic first began to escalate among immigrant & refugee employees characterized as “front-line” workers. A company spokesperson said a majority of meat they export to China are so-called “underutilized” products that are allegedly not consumed in the U.S.
In the 3-week period that followed, positive cases of coronavirus among plant employees rapidly escalated from 80, to 190, then to 238. And by April 12, with 644 confirmed cases, the number of infected individuals at the plant accounted for about 55% of all cases statewide, with a per capita concentration of 182.25 per 100,000 — far exceeding those of more populous neighboring states, greater even than Chicago, and Seattle — while Sioux Falls’ population was a little over 192,000. Ultimately, the number of positive cases continued skyrocketing, and eventually had at least 761 positive employees.
After the 1st confirmed death, and under mounting pressure from Republican Governor Kristi Noem, and Sioux Falls Mayor Paul TenHaken, both who wanted the plant to close for 2 weeks, officials at the plant announced that Read the rest of this entry »
WH Group’s “global headquarters is strategically located in Hong Kong, with regional headquarters in China and the U.S.,” while the “Headquarters Shuanghui Development in Luohe, Henan Province,” China, and WH Group’s U.S. Headquarters of their Smithfield Foods division is in Smithfield, Virginia.
WH Group is also one of the LARGEST FOREIGN OWNERS of American farmland, with 146,000 acres and that separate sale was worth US$500M, according to the USDA.
Put another way, 146,000 acres is 228.1252 square miles… that’s nearly 20% (18.79% exactly) of the entire state of Rhode Island, which has 1214 square miles.
Unbridled greed in the extreme, aka AVARICE, is to blame. And Americans laws DO NOT FORBID, nor punish, such BAD BEHAVIOR. In fact, it’s REWARDED & ENCOURAGED.
Blame Congress — which has been bought & paid-for by Corporate lobbyists — for their FAILURE TO PROTECT AMERICAN DOMESTIC INTERESTS. THAT is a matter of NATIONAL SECURITY.
But let’s do something else. Let’s examine HOW MUCH U.S. land is owned, or controlled by, foreign interests.
Using a 1978 law — the Agricultural Foreign Investment Disclosure Act, which requires foreign entities to report farmland transactions to the USDA’s Farm Service Agency — the Midwest Center for Investigative Reporting examined USDA & other Federal data to determine how much land is owned/controlled by foreign interests.
They found that in 2016, foreign investors that year acquired at least 1.6M acres of U.S. farmland. And USDA data shows that either through direct ownership, or long-term leases, foreign investors control at least Read the rest of this entry »
Posted by Warm Southern Breeze on Monday, July 5, 2021
NOTE TO THE READER: It’s almost impossible to discuss food and its preparation these days without getting into history, and business ethics practices. But before you go off half-cocked, know for a certainty that in NO WAY am I opposed to the consumption of pork, nor of bacon, neither of the flesh of any animal. Presumably, because you’re now more curious, you must read further to more precisely determine what is meant by the headline — especially, and particularly if you enjoy bacon.
Earlier, I had replied to a friend who complained about having eaten “a cheeseburger for lunch and was tired and sleepy for most of the afternoon.”
My initial thought and response was “carbohydrate-induced somnolence,” and I wrote that “the meat patty was the only source of protein in the meal – if all you had was a cheeseburger. If you had fries with them, [that was] more simple carbs.”
Giving a rather simple analogous explanation, I stated that, “the (most likely highly-processed white) bread: Simple carbs – they burn quickly – like a bottle rocket. Up quick, burns out just as quickly.”
And from there, I wrote further about the addition of cheese on the burger, by writing “Cheese: Most likely “American” which is not genuinely cheese.”
From Cheese.com:
“American cheese is processed cheese made from a blend of milk, milk fats and solids, with other fats and whey protein concentrate. At first, it was made from a mixture of cheeses, more often than not Colby and Cheddar. Since blended cheeses are no longer used, it cannot be legally called “cheese” and has to be labelled as “processed cheese,” “cheese product,” etc. Sometimes, instead of the word cheese, it is called “American slices” or “American singles.” Under the U.S. Code of Federal Regulations, American cheese is a type of pasteurised processed cheese.”
From TasteOfHome.com:
“… it’s not actually cheese—at least, not legally. The FDA calls it “pasteurized processed American cheese product.” In order for a food product to be a true “cheese,” it has to be more than half cheese, which is technically pressed curds of milk. Each slice of American contains less than 51% curds, which means it doesn’t meet the FDA’s standard.”
Subpart B – Requirements for Specific Standardized Cheese and Related Products
Sec. 133.169 Pasteurized process cheese.
Food — it’s production, variety, growing, farming, harvesting, preparation, etc. — is an interest of mine, and like many others, I enjoy not only a good meal, but also have an interest in some understanding about the whys and wherefores of a particular dish’s origins — its history — which also give greater, and a more full understanding to us in numerous ways.
Nitrite-free, dry cured, air dried, pork bellies which will become bacon. Image by The Elliott Homestead.
For example, the simple, almost ubiquitous dish of beans and rice is a fully complemented dish, meaning that it has a full and complete range of proteins. Beans, by themselves have very little protein, and are primarily carbohydrates, and the same holds true for rice – very little protein, and is primarily a carbohydrate. And the proteins that each separate food has – the rice and the beans – are not “complete” proteins, meaning that individually, they do not contain the 9 essential amino acids which are found in “complete” proteins, and which are necessary in order to build and repair protein tissues (muscles) in the body.
Without exception, ALL animal-based food — regardless of the origin/source — contain complete proteins, and that includes eggs, as well as muscle and organ tissue, though it does not include fat. Fat, however, is never found outside the presence of protein. Fats and proteins could be thought of as “kissing cousins,” because they’re ALWAYS found in combination with each other. They are NEVER apart. Where there’s fat, there’s protein. As an example, consider natural peanut butter — that is, peanut butter which only added ingredient is salt. Peanuts and salt SHOULD BE the ONLY ingredients in peanut butter, and technically, as well as legally, they are, but so many other products are mistakenly called “peanut butter” when they’re actually “peanut butter spread” or something else entirely different.
A simple, even cursory, examination of the labels of Jif®, Skippy®, Peter Pan®, and other brands – including their websites – demonstrates that in the exceeding majority of cases, their most well-known, and most widely-sold products are NOT authentically genuine peanut butter. Each of those, and others’, products labels and websites state that their products are “peanut butter spreads,” rather than being “peanut butter.”
Peter Pan® brand is manufactured and distributed by Conagra Brands, while Jif® is owned by The J.M. Smucker Company, and Skippy® is owned by Hormel Foods, LLC.
The previous citations were necessary in order to understand what follows, to demonstrate that just because people call a thing by some name, the name by which they call it is not necessarily the proper term. A four-legged animal with hooves and horns could be a bull, a boar, a ram, or a buck, and are all males of the species of cattle, hogs, sheep, goats, and deer. But they’re not females.
And while we’re continuing on the topic of food…
I have come to loathe most commercially-available “bacon.”
Why?
Not only does it taste retched, but also because in the classic, traditional sense, it is NOT bacon.
Yes, it comes from a hog – and not always pork bellies – but the method in which it’s made (“processed,” would be a much more accurate term) bears little resemblance to traditional bacon. Modern “bacon” is flash-smoked, pressure-processed with nitrites, salt-cured, and hustled out the factory door just as quickly as possible in order to continue reaping corporate profits for their Wall$treet masters.
Traditional, original “Old Skool” bacon was/is often smoked in a smokehouse, which not only imparts unique flavor and aroma, but is an important part the preservative curing process – the main intent of which was/is to retard the spoiling process – or turned rancid, the term applied to fats and oils which have spoiled – “spoilage” being oxidation, including discouraging growth of Read the rest of this entry »
Posted by Warm Southern Breeze on Friday, January 29, 2021
So… today, this morning, I spent about $10 with Krispy Kreme.
If you’re a Southerner reading this, you know what that means.
If you’re not a Southerner, or are otherwise uninformed, Krispy Kreme is the North Carolina-heeadquartered company that has for years made the most delightfully light, fluffy, airy doughnuts.
They’re NOT at all like Dunkin’ Doughnuts, which are heavy, doughy, bread-cake like doughnuts. There is NO comparison whatsoever.
It’s like the difference between a Model-T, and a F1. Even though they’re both cars, they’re worlds apart.
But what I wanted to focus upon is a portion of the brief, pleasant exchange I had with the clerk in the store.
I had decided to stop in as I was returning home from taking Queenie to the veterinarian’s office for ACL surgery today. As I was nearing the area, the thought “doughnuts” occurred to me, and I knew the KK was nearby. As I drew closer, another thought occurred to me: The locally-owned-and-hometown-operated doughnut shop a little further down the road.
Not wanting to drive any further, even though it wasn’t far, per se, I opted for the nearest shop, which was the KK.
Even though I’m not a “shopaholic,” nor adherent, nor promoter of “retail therapy,” I’m fortunate to live in an area that’s conveniently located to many different shops and retailers. Some folks have to drive quite a distance to do so almost anything, whereas I do not. So, I count my blessings, in a manner of speaking.
I had donned a facemask before I walked in, looked around briefly – I was the only customer present – and Read the rest of this entry »
Posted by Warm Southern Breeze on Monday, September 7, 2020
Food Fraud: How Do You Know What You Buy Is What It’s Labeled As Being?
What is it, how often, and where does it occur?
Who does it?
What’s being done about it?
Sure, you may pooh-pooh the thought, the idea, the notion, that someone, anyone (people) could be defrauded in food purchases.
And quite frankly, the reason why, is that YOU TAKE IT FOR GRANTED.
Yes, 99.99% of ALL PEOPLE in the United States TAKE FOR GRANTED THAT THEIR FOOD IS WHAT IT IS LABELED TO BE.
Milk, for example, comes from a mammal, such as a cow, or goat – NOT a plant, NOT a nut (almond) – a MAMMAL.
Horse, or donkey milk isn’t a popular item in the States. And I don’t think that I’ve ever seen, or heard of camel’s milk anywhere stateside.
But, there is NO SUCH THING as “almond milk.” It’s actually a HIGHLY PROCESSED, chemically-produced, made-in-a-chemical-laboratory concoction that’s a poor wanna-be ALMOND JUICE, or some other disgusting kind of slurry of crushed almonds that couldn’t make the cut for edible snacks.
If you want REAL FOOD, only buy REAL FOOD.
Same thing goes for the gobbledygook parading as “turkey bacon.” There’s NO SUCH THING. BACON COMES FROM THE PORK BELLY – NOT GROUND-UP, HIGHLY PROCESSED TURKEY MEAT.
“early 14c., “meat from the back and sides of a hog” (originally either fresh or cured, but especially cured), from Old French bacon, from Proto-Germanic *bakkon “back meat” (source also of Old High German bahho, Old Dutch baken “bacon”). Slang phrase bring home the bacon first recorded 1908; bacon formerly being the staple meat of the working class and the rural population (in Shakespeare bacon is a derisive term for “a rustic”).”
Chicken, beef, pork… same thing. Not only is it by law, USDA inspected to be free from diseases or defects, and for cleanliness and sanitary conditions of slaughter and preparation, it’s the world’s HIGHEST quality for those reasons.
And, believe it, or else, in some nations – such as China, or India – food is REGULARLY adulterated (contaminated and mixed with) non-food items such as cellulose (paper/wood pulp), then sold to unsuspecting consumers. And, it’s NOT illegal.
Adulterated, and purposely mislabeled food is NOT a problem with a limited scope, or occurrence, and sadly, in recent years, with the proliferation and increase in global trade, it has increased in volume, and incidents, at home, and abroad.
The United States’ food safety and health laws have historically prevented such abusive, deceptive practices from occurring. It doesn’t mean, however, that it never occurs. I have written about this subject previously.
And yet, mostly-Republican administrations (including this one) have attemptedto cut back on Read the rest of this entry »
Colloquially, through our nation’s Federal laws governing business practice and ownership, etc., we’ve “put all our eggs in one basket.” As a result, when one factory or industry hiccups or sneezes, the entire system gets sick. The same principle is true for many other businesses and aspects of our economy.
You’ve probably read my expressions on a topic very much like this before.
“The concentration of America’s meat packing industry is ultimately a symptom of its weakness, rather than its strength.”
Despite being the world’s second-largest meat consumer after China, the U.S. slaughters almost all of its annual production of meat in just 835 facilities.
Five decades ago (in most American’s lifetimes) there were OVER 10 times as many such facilities. Anecdotally, an Epidemiologist friend share that, “Growing up in the 50’s there were dairy farms all over the South. There are very few now.”
That’s:
🐖130 million pigs
🐄33.6 million cows
🐑2.3 million sheep
If anything, those figures significantly understate how extremely concentrated the slaughter industry is.
In fact, about 66% of America’s pork is processed through 24 giant facilities owned by just 4 companies:
1.) Smithfield Foods Inc.; 2.) JBS SA; 3.) Tyson Foods Inc., and; 4.) Clemens Family Corp.
Over 80% of beef comes from just 12 abattoirs owned by 4 companies:
1.) Tyson; 2.) JBS SA; 3.) Cargill Inc., and; 4.) Marfrig Global Foods SA.
And of the two groups of meat processors which represent 50% of the meat categories consumed in America, pork and beef, 2 companies – Tyson, and JBS SA – own or control a significant portion of that market, 25%, based upon the number of competitors in the 2 categories, pork and beef.
Tyson, which is headquartered in Arkansas, is American-owned, unlike Smithfield which is headquartered in Virginia, and owned by Chinese interests. However, a full 66% of Tyson’s operations are overseas, and the company boasts that they control 20% of the entire American market share of meat by writing that “1 in 5 pounds of chicken, beef, & pork in the U.S. is produced by Tyson Foods.”
Chicken farmers are modern-day sharecroppers, and Tyson acknowledges as much by writing that, “We supply the birds and feed, and provide technical advice, while the poultry farmer provides the labor, housing and utilities.”
The North American Meat Institute (NAMI), a Washington, D.C. based lobbying organization for the major players in the corporate-owned industrialized meat industry – NOT mom & pop-owned Family Farms, which are increasingly rare – writes this on their website about the meat industry in America: Read the rest of this entry »
Posted by Warm Southern Breeze on Saturday, March 18, 2017
Arby’s promotional image of their “Meat Mountain” sandwich, a “secret menu,” hand-made custom sandwich which contains every meat and cheese offering they carry.
Posted by Warm Southern Breeze on Wednesday, April 29, 2015
Researchers: Diet To Blame For Obesity, Not Lack Of Physical Activity
Lack of physical activity is not to blame for the prevalence of obesity, but rather the wrong diet, report physicians from the United States, United Kingdom, and South Africa who published their findings in the “British Journal of Sports Medicine.” However, they emphasized that even regular exercise cannot compensate for poor dietary habits.
Excess consumption of sugar and carbohydrates is mainly responsible for obesity, say the experts. Even 40% of people with a normal BMI will consequently have metabolic abnormalities normally associated with obesity.
But it is problematic that the public firmly believes that development is exclusively due to lack of physical activity. That misconception is due almost exclusively to Read the rest of this entry »
Posted by Warm Southern Breeze on Friday, September 12, 2014
Sweet Baby Chicken Bacon Wraps are a tasty combination of sweet and spicy.
With only four ingredients, or more, it’s a quick, easy, simple, affordable and satisfying heavy hors d’oeuvre to make for a crowd. Unless you’re cooking for the Los Angeles Rams.
As we march our way into the holiday season Hades, this is sure to be an outstanding addition to your next party or family get together. Even tailgating!
Posted by Warm Southern Breeze on Friday, July 4, 2014
SC Restaurant Owner Refuses To Serve Blacks, Cites Religious Beliefs
July 2, 2014
By Manny Schewitz
In South Carolina, a BBQ restaurant owner (Maurice’s Piggy Park BBQ) claimed that he was within his rights to refuse service to blacks based on his religious beliefs. In the case brought before the Supreme Court, Maurice Bessinger stated that his religion required him to keep black people from eating in his restaurant, although he was perfectly OK with taking their money, so long as they ordered their food to-go.
The attorney representing the petitioners suing Piggie Park also addressed in court the “First Amendment religious privilege claim that petitioner asserted that his religion required him” to deny service to black customers.
“I’m just a fair man. I want to be known as a hard-working, Christian man that loves God and wants to further (God’s) work throughout the world as I have been doing throughout the last 25 years.” (Source)
And now for you who actually took the time to read the story instead of basing your outrage solely off a headline before sharing with an ALL CAPS blurb of “SEE? I TOLD YOU THE SOUTH WAS FULL OF RACISTS!!!”, this case was Read the rest of this entry »
Posted by Warm Southern Breeze on Friday, October 4, 2013
To be honest with you, I’ve hardly had any barbecue at all this season (which begins in the Spring) – and I’ve certainly not cooked any! I think, more than anything, that’s what I really miss… the cooking!
I’ve written about barbecue, the process and procedure, but not extensively.
Typically, when I order barbecue, I like to sample three sides which have traditionally accompanied barbecue. They are slaw, potato salad, and baked beans.
My choice of meat is pulled pork. I enjoy ribs, of course, but pulled pork is my standard. Although, there are times when a sampling of ribs or brisket are available.
Now, as a ‘purist,’ I do notbelieve that chicken can be barbecued, neither turkey, nor beef.
An alternate title for this entry might be: Walnuts, Pies, Strippers & Experts
Of course, that makes no sense. And for some, it makes neither cents, nor dollars.
But never you mind.
Pie and ice cream.
Who doesn’t like it?
Sounds dee-lish… right?
Any kind of pie, and almost any kind of ice cream. I say “any kind” with a caveat. Any kind EXCEPT Neapolitan. That’s horrid. Truly horrid. Whoever imagined the idea of “Neapolitan” ice cream is probably now suffering eternal punishment – a special torture reserved exclusively for the damned.
And, perhaps somebody should tell those folks.
I mean to refer to the folks that came up with a name like “Georgia Walnut Pie.”
When I first heard about the dust-up over food mogul Paula Deen saying the n-word, my first reaction was “Um … OK.”I considered it just that – a dust-up. Big deal.But when it was reported that her extremely popular cooking show was being dropped from the Food Network, my thoughts changed to: “This is a big deal.”I’m guilty of spending the occasional Saturday morning in front of the tube with my wife, watching Paula whip up some Southern comfort food.When I heard she’d used the n-word at some point in her life, I wondered how I’d view her the next time she was on TV, concocting something you could almost taste through the screen and telling us “This is so good, y’all.”
This writing isn’t a defense of Paula Deen. She’s a big girl. She can take care of herself. And those businesses that are dropping association with her are just that – businesses. They have to consider the bottom line, which can be greatly affected by blows to their image. They essentially have been left with no choice.
I began to see the hypocrisy of expecting white people to adhere to a standard that I was not upholding myself.
Posted by Warm Southern Breeze on Wednesday, May 29, 2013
If you like bacon, ham, pork sausage, barbecue, ribs, or any other pork product – including cold cuts & pizza – get ready to pay at least 2 – 4 times more, and for shortages.
Why?
Wall Street minions – who manage Smithfield, an American company no more – have no patriotic qualms about taking food off your table and out of your mouth to feed the mouths of the people who steal our nation’s military secrets, defraud our motion picture & music copyrights, and have an historical track record of Shanghai-ing anyone & everyone who gets in their way.
You think I’m kidding, or that I don’t know what I’m writing about?
Just recollect back a few months – oh, say about 7 – to Thanksgiving in November 2012 when pecans were 2x – 3x the price they were usually.
And why was that?
After all, pecan farmers had a record bumper crop… and that typically translates into lower prices for consumers.
It’s because the Chinese suddenly discovered they liked pecans, and were willing to pay premium prices (translate: much MORE then you’re willing to pay), and so the growers shipped pecans over to China.
As I continue to contend, IT’S ALL ABOUT THE MONEY.
Okay… so it may cost more. So what?
How about this?
Were you aware that the Chinese company that bought Smithfield sold pigs that had been fed a substance banned in the USA & England & other nations?
Yup.
Shuanghui Group, China’s largest meat processor, sold pigs fed Clenbuterol in 2011. Here are three links about the ordeal.
And, would it surprise you to find out that Goldman Sachs is one of the top investors?
Shuanghui Agrees to Acquire Smithfield Foods for $4.72B
By Shruti Date Singh and Jeffrey McCracken – May 29, 2013
Shuanghui International Holdings Ltd., China’s biggest pork producer, agreed to acquire Smithfield Foods Inc. (SFD) for about $4.72 billion to boost supplies for the nation that’s the biggest consumer of the meat.
China’s consumption of pork is rising with the expansion of its middle class while there are questions being asked about the safety of the country’s food supply. Smithfield’s livestock unit is the world’s largest hog producer, bringing about 15.8 million of the animals to market a year, according to the company’s website. It owns 460 farms and has contracts with 2,100 others across 12 U.S. states.
The takeover is valued at $7.1 billion including debt, which would make it the largest Chinese takeover of a U.S. company, according to Read the rest of this entry »
Posted by Warm Southern Breeze on Sunday, January 13, 2013
Here’s the one-liner you’ll remember, albeit one with significant truth:
“There’s more pork in the Pentagon budget than a Smithfield corporate hog farm feedlot in North Carolina.”
Or, if you prefer:
“There’s more pork in the Pentagon budget than a Paula Deen Christmas recipe.”
And if the Pentagon budget were a recipe, it’d be a recipe for disaster.
The budget for the United States Department of Defense accounts for very nearly 6% of our nation’s budget. It is THE SINGLE LARGEST BUDGET ITEM in the entire budget. The amount of money sifting through the Pentagon’s hands is more than the combined defense budgets of the world’s top 15 wealthiest nations. And, it accounts for 4.7% of our nation’s economy. Late former President Dwight David Eisenhower was spot-on accurate in his Farewell Address to the nation 17 January 1961 when he warned us saying:
“This conjunction of an immense military establishment and a large arms industry is new in the American experience. The total influence — economic, political, even spiritual — is felt in every city, every Statehouse, every office of the Federal government. We recognize the imperative need for this development. Yet, we must not fail to comprehend its grave implications. Our toil, resources, and livelihood are all involved. So is the very structure of our society.
“In the councils of government, we must guard against the acquisition of unwarranted influence, whether sought or unsought, by the military-industrial complex. The potential for the disastrous rise of misplaced power exists and will persist.
“We must never let the weight of this combination endanger our liberties or democratic processes. We should take nothing for granted. Only an alert and knowledgeable citizenry can compel the proper meshing of the huge industrial and military machinery of defense with our peaceful methods and goals, so that security and liberty may prosper together.”
None of this is to say, of course, that any kind of spending on national defense is somehow a bad thing, for it is not. Yet Eisenhower specifically warned about even the spiritual implications of the DoD spending “Gone Wild.” However, the last time the people, the Congress, the President or anyone else – including the Comptroller General, the Office of the DoD Inspector General, or the Secretary of Defense ever said anything about being budget hawks on the use of the people’s taxes was September 10, 2001 when SecDefDonald Rumsfeld spoke to the Department of Defense, and announced that the Department of Defense “cannot track $2.3 trillion in transactions.” Not only was that money MIA, but he added that…
“The technology revolution has transformed organizations across the private sector, but not ours, not fully, not yet. We are, as they say, tangled in our anchor chain. Our financial systems are decades old. According to some estimates, we cannot track $2.3 trillion in transactions. We cannot share information from floor to floor in this building because it’s stored on dozens of technological systems that are inaccessible or incompatible.
“We maintain 20 to 25 percent more base infrastructure than we need to support our forces, at an annual waste to taxpayers of some $3 billion to $4 billion. Fully half of our resources go to infrastructure and overhead, and in addition to draining resources from warfighting, these costly and outdated systems, procedures and programs stifle innovation as well. A new idea must often survive the gauntlet of some 17 levels of bureaucracy to make it from a line officer’s to my desk. I have too much respect for a line officer to believe that we need 17 layers between us.” -Donald Rumsfeld, U.S. Secretary of Defense, September 10, 2001
He discovered $2.3 Trillion in the DoD budget of taxpayer monies which had no accounting. It was “Missing In Action.” The next day, the World Trade Centers suffered terrorist attacks. We never heard anything ever again. [Read the text of his speech here: http://www.defense.gov/speeches/speech.aspx?speechid=430]
Here’s a video of the CBS news report.
And now, here’s a jet plane that is the veritable aircraft version of a Jack-of-all-Trades-and-Master-of-None, which our nation’s military has previously said they do not need, and already have other more durable, reliable and operable aircraft. And this is a thing that they have continuously said they want, rather than need.
Wants and needs are two entirely different things.
And not only that, but that the entire bidding process related to Defense contracts is fraught with cost overruns, late deliveries and more – all of which would NOT be, and is NOT tolerated in private enterprise. And yet, we somehow think that the sacred cow of Pentagon spending is somehow exempted from the normal rules of operation.
And now, with the budget items heating up again, it would be ludicrously preposterous to presume that the sacred cow of Pentagon slush funds slop trough is in pristine condition.
Other agencies, like American businesses and families throughout, have learned to live within their means, and make do with less.
Durability testing on the most complicated version of Lockheed Martin Corp.’s (LMT) F-35 was halted last month after “multiple” cracks were discovered in the fighter jet, according to the Pentagon’s testing office.
Because ‘back in the day’ – even TOday – poor folks did not have electricity, and certainly did not even have the earliest of refrigerators, the venerable icebox – which was a primitive insulated cabinet into which a large block of ice was placed in the top. Why the top? If you recall your third grade science lesson, cool temperature air falls. The only ‘cooling system’ poor folks had was a creek, upon which they would build a small ‘house’ – or more accurately, a shed – to cool their food. Therefore, they did not have the luxury of storing raw meat. Not having the ability to refrigerate or freeze fresh meat meant that it had to be cooked, prepared and otherwise preserved – either through smoking, salting or other methods such as sausage making.
A common method of preserving meat was to smoke it.
That is also why, when the first enduring “snap” of winter, i.e., COLD weather, came along, it was called “hog killing weather,” because the cool, even cold temperatures largely delayed (retarded), if not temporarily prevented, spoilage (as rancidness, referring to an oxidized, deteriorated state of fat), and deterioration (rotting) of the uncooked flesh. Lard would be rendered (changed in character) from fat, which is accomplished by heating it, most typically in a large cauldron suspended over an open fire, to melt it.
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THIS! is honest-to-goodness COUNTRY🥓BACON!!😋
Warm Southern Breeze 