What Some Call "Pink Slime," Others Call Being Thrifty

Ed Lotterman from the St. Paul Pioneer Press offers his take on the lean finely textured beef process, diving into the efficiency of the technology.

My own conflicted reactions to discussions of "pink slime" - the processed beef product that is at the center of considerable controversy - illustrate the complicated economics of modern food and its processing.

I can't help it; the "yuk factor" is familiar for me. I am a farm kid, but I always have hated to watch the evisceration or bleeding of any animal, even fish or fowl, much less do it myself.

And two of the most difficult experiences I ever had while working in international development projects involved having to eat repugnant foods. Once, when I already was nauseous from altitude sickness at 14,400 feet in the Peruvian Andes, I had to choke down cau cau - a mixture of potatoes and sheep tripe - to avoid offending the Indian woman who was our hostess. Another time, in a fancy restaurant in Sofia, Bulgaria, I had to express pleasure in the breaded calf brains that a local counterpart loved.

At the same, it pains me to waste food to an extent that probably rises to the obsessive-compulsive disorder scale. So I instinctively support making use of a food product that is nutritious and safe.

Read the full article here.

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