1 1. Buyers misled on free range eggs.
“The model code for the welfare of animals defines ''free
range'' as 1500 birds a hectare. But 29 per cent of egg producers who declare
their eggs are free range have about 20,000 chickens a hectare - more than 13
times the recommended number.”
This comes as no surprise to me, and I suspect no surprise to any of you. ‘Model codes’ that are self-regulatory will never deliver the certainty that consumers ought to have.
“A report by consumer group Choice found the average cost of cage eggs was 43¢ per 100g, while the cost of barn-laid eggs was 80¢ and free-range eggs 93¢. The report, released this week, found free-range eggs cost more than double the price of cage eggs, but the number of chickens varied from the recommended 1500 chickens per hectare to 20,000 per hectare. Woolworths' Select brand of free-range eggs have 10,000 chickens per hectare. Macro, another of Woolworths' brands, lists a chicken stocking density of 1500 birds per hectare – the recommended standard for free-range.”
The devil is always in the detail, ain’t it.
Read more: http://www.smh.com.au/national/woolworths-to-phase-out-all-battery-hen-eggs-20131003-2uxhf.html#ixzz2ghksMCAz
3 3.Health check: Does processed meat cause
bowel cancer?
“Red meat contains important nutrients such as protein, iron, zinc, vitamins B12, thiamin, riboflavin and niacin. But there is convincing evidence that eating more than 500 grams of cooked meat per week is risky. The latest World Cancer Research Fund meta-analysis of 12 separate studies indicates that for every 100 gram increase in red meat a day there is a 17% increase in bowel cancer risk.
For processed meat, there appears to be no completely safe level of intake, with a meta-analysis of 13 studies finding an 18% increase in bowel cancer risk for every 50-gram increase in daily intake.
But a simple step to reduce your risk is to change the way you think about meat: keep serve sizes of cooked red meat small – 80 grams of cooked meat up to six times a week with some meat free days. And save processed meats for special occasions.”
As I snuck that piece of
Portuguese chicken for lunch, I reflected that there are some benefits living
with a vegan and a vegetarian. I certainly eat waaaaaay less meat per se than I
used to, and much much less processed meat. Just as well; some of the other
factors for bowel cancer – like being over 50 – I can do bugger all about.
4. Food Desert Vs Food Swamps
The definition of a food desert appears to be an area
that is further than 800m from a fresh food outlet like a supermarket and where
the person living there doesn’t have a car. Look, I understand the angst about
the proliferation of fast cooked food joints, but to me having a fresh food
outlet within 800m walking distance does not a food desert make. Indeed,
it may make for a far healthier way to live if one has to walk this piddling
distance to get good food.
5. Lamb ribs. They’re back and they’re fantastic
“The ribs from the lamb breast, surprisingly meaty and
lasciviously fatty. Once unwanted and turned into dog food, they're fast
becoming our own dinner instead, slow-cooked and ready to be devoured with
sticky fingers and a big grin. Sorry, dogs.”
I must live in a parallel universe to some. A good lamb rib
roast has never been off my menu nor of many friends of mine.
Short eats
Sugar, Sugar
This looks like a fab exhibition. I plan on paying a visit!
Slice and disc with the robo-fishmonger
New Scientist 28 Sept 2013 reports: ‘Factory robots are now
mastering the fine art of filleting fish. Harry Westavik’s team at SINTEF
Fisheries and Agriculture in Trondheim, Norway, is developing a system that can
fillet farmed fish by using a camera to capture 3D images of the animal.
Algorithms analyse the images to work out the best places to cut, before a
robot arm takes over. The system can distinguish between different species,
allowing it to sort fish by type. It can also determine weight by estimating
volume from images, then applying the typical density of a fish.’
Having seen the expert fish
scalers/gutters/chopper/filleters working at the late morning fish market in
Negombo I hope robo-filleter doesn’t hit their too soon. There’s one row of
them under an open sided tiled covered area drawn from a number of families who
have been doing this trade for centuries, and it’s all they do. You buy your
fish and take it to them on the spot to prep as you like it, similarly as they
do in the fish markets here, but it’s not done behind the scenes, it’s all out
there, blood, guts, scales and extremely sharp blades.
Heston Blumenthal: five Australian food trend the UK soul
adopt
No comment.
Another interesting selection, & thanks for the quick egg summary. Now I know why Woollies brand are so cheap and will stop buying them. May be time to get off my lazy bum on Sundays and shop at Addison road markets again.
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