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Pot Luck

by: JayinPortland

Fri Aug 27, 2010 at 19:00:00 PM PDT


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Pot Luck | 52 comments
Portland Sushi Dustup... (4.00 / 2)
What do youze make of this*?

For years, Guido Rahr was a regular weekly customer at Sinju Restaurant, a sleek sushi emporium across the street from his office in Portland, OR's, artsy Pearl District. Taking a seat at the sushi bar earlier this summer, Rahr noticed that bluefin tuna was on the menu.

Rahr, who is president of the Wild Salmon Center, an international conservation group, says that he asked the chef whether it was Pacific or Atlantic bluefin. The chef responded that it was Atlantic-one of the most endangered fish species in the ocean, on the very brink of extinction. In what he insists was a diplomatic manner, Rahr said that he recommended that the restaurant consider not serving Atlantic bluefin. "I said it really politely and more in the sense of, 'I'm a regular customer and I'm concerned. You really ought to think twice about doing this-especially in Portland where we take sustainability seriously,'" he told me in a telephone interview.

On his next visit -

[T]he hostess informed him that he was no longer welcome in the restaurant. "She said the staff were afraid to serve me," said Rahr.

I wonder if I'd bring something like that up in a restaurant?  I think I'd most likely just check the menu beforehand and then decide not to eat there.

As for me, I'm gonna agree with the article that there's a clear choice for sushi in Portland - Bamboo Sushi, which is said to be the first certified sustainable sushi restaurant in the world.  In addition to that, it's also said, by many of those who know these things, to be the best sushi in the city, period.

*"Why, I can make a hat or a brooch or a pterodactyl..."


"The essence of the independent mind lies not in what it thinks, but in how it thinks." - Christopher Hitchens
Seems like an odd response, (4.00 / 2)
especially for a restaurant in Portland. A simple, "Thanks for the info. We'll look into that," would have done it. This is assuming, of course, that Rahr's account is accurate.

That said, sushi? yuck!. raw fish. bleh!

[ Parent ]
sashimi (4.00 / 1)
Are you thinking of Sashimi? I don't think I've ever had sushi that used raw fish. Certainly you could get sushi with raw fish depending on the restaurant, and photos seem to show that some Sinju offerings include raw tuna. Most of their sushi menu probably does not use raw fish. Bamboo offers sashimi, but I can't tell from its menu if any of their sushi uses raw fish.

Hie you to the Bamboo, caseyOR, and eat up! Sushi is good stuff.

[ Parent ]
Okay, I did a little of the googling. (4.00 / 2)
According to the Sushi FAQ sheet at this website, sushi is raw fish or shellfish with vinagarred rice and/or the seaweed. It's still raw fish, even if it's dressed-up with the rice.

The same place informs me that sashimi is just raw fish, no dressing it up with rice or seaweed.

Raw fish anyway you slice it, count. Not for me. I'm not all that fond of cooked seafood, much less the uncooked.

[ Parent ]
That website is wrong. (4.00 / 1)
As I wrote, sushi can contain raw fish, but it need not, and most of it does not.
[ Parent ]
I don't know anything (4.00 / 1)
about sushi in Japan. I only know about American sushi.
[ Parent ]
Well, then, since I have no personal experience (4.00 / 2)
with sushi, either Japanese or American, I bow to your firsthand knowledge. This is the first time I've heard of sushi with cooked fish. Have I fallen for food stereotyping?
[ Parent ]
Maybe that, (4.00 / 1)
or perhaps you live in a Japanese neighborhood?
[ Parent ]
sushi/sashimi (4.00 / 2)
Sushi is a Japanese dish consisting of cooked vinegared rice which is commonly topped with other ingredients, such as fish or other seafood,[1] or put into rolls. Sliced raw fish by itself is called sashimi, as distinct from sushi. Sushi that is served rolled inside or around dried and pressed sheets of seaweed (or nori) is makizushi . Toppings stuffed into a small pouch of fried tofu is inarizushi. A bowl of sushi rice with toppings scattered over it is called chirashi-zushi

(wikipedia)

"If God were to appear to starving people, he would not dare to appear in any other form than food." - Mahatma Gandhi

[ Parent ]
Bamboo Sushi (4.00 / 1)
Interesting certifications. I wasn't aware of those.
[ Parent ]
SPEAKING of sushi (4.00 / 2)
http://www.philly.com/philly/r...

An article written by my good friend about sustainable fish for sushi

[ Parent ]
Kinki U (4.00 / 1)
The Kinki U Fisheries program seems to be located in the School of Agriculture. I bookmarked that site, which I need to spend some time with.
[ Parent ]
B&K Salt Beef Bar... (4.00 / 1)
I know where I'm eating if I ever go to London...

Pickled ox tongue and hand-cut salt beef.  Yes, please! :)

I don't think I've ever seen tongue offered at a farmers' market around here.  Even though I've seen pretty much every other part of the animal.  Maybe that's something you have to order farm-direct?  I should ask one of the rancher folk next time I'm at a market...

"The essence of the independent mind lies not in what it thinks, but in how it thinks." - Christopher Hitchens

ask the rancher folk (4.00 / 1)
what the industry does with beef tongues. Certainly much more beef tongue is produced than is sold in meat departments or in delis/restaurants, right? What happens to the remainder?
[ Parent ]
Hmmm... (4.00 / 1)
Interesting.  Can't even begin to imagine what they do with it.  Sausage?  Hot dogs?  Pet food?

"The essence of the independent mind lies not in what it thinks, but in how it thinks." - Christopher Hitchens
[ Parent ]
Paley's Place... (4.00 / 1)
Ah ha!  Paley's Place uses Highland Oak Farm beef tongue (smoked and served w/ horseradish cream - sounds excellent!), and Highland Oak sells at the Saturday PSU market and a couple others I think.

Hmmm, I think Highland Oak probably gives restaurants priority on their tongue?  Maybe not such a hot seller amongst regular market shoppers?

"The essence of the independent mind lies not in what it thinks, but in how it thinks." - Christopher Hitchens

[ Parent ]
Slow Cook does tongue... (4.00 / 1)
Interestingly enough, just found a piece on tongue from LVL friend and diarist Ed Bruske's (euclidarms) blog.

There's even a Portland connection (Portland author Beverly Cleary's Ramona Quimby series), ha!

Kenny & Zuke's does great tongue.  And of course, many taco trucks (including the one down the street) do great lengua.

I can go for a corned beef and tongue sandwich right about now...

"The essence of the independent mind lies not in what it thinks, but in how it thinks." - Christopher Hitchens

[ Parent ]
One of the taco trucks in Molalla has beef tongue tocos (4.00 / 2)
I see tongue at the stores all the time, and especially if you go to a store serving the hispanic community. The Food For Less in Woodburn has the most amazing selection of parts in the meat case. They have things that I've never seen in the more mainstream stores. Things like pig snouts, chicken feet, and pig ears. All sorts of different tripes. I always thought tripe was tripe, but nope, there are as many nuances to innards as there are to muscle cuts.

I remember my mom preparing tongue. She'd always boil it with pickle spices. Yum!

Sheesh, that reminds me, I've got smoked ham hocks I need to wrap and put in the freezer for winter.

I'm planning on building a small smoke house and picking up a couple of hog bellies to turn into bacon. Berlin Reed, the Ethical Butcher, over in Portland, has the most fascinating bacon rubs. He does roasted bacon as opposed to cold smoking. I'd go to one of his friday events, but he's in SW Portland, over in the old, packed tight as sardines, areas. I don't do SW Portland, the logistics are a PIA. So I worship from affar. Actually, going to Portland during the week, especially the evening for me is a logistical nightmare.....

Now that you're eating meat, you might look into doing something like that. Roasted bacon is supposed to be very different than smoked bacon. I'd love to try jowls done that way. And pork bellies and jowls are pretty innexpensive to buy. I'm going to find out if Chris over at Mark's Meats has gotten any pigs in. She buys from local pig growers, and sometimes she has pork available and sometimes not.

Normal people scare me.... But not as much as I scare them.

[ Parent ]
Ethical Butcher (4.00 / 1)
[ Parent ]
That's odd (4.00 / 2)
when I made the link, I copy/pasted directly from his blog page.

Thanks for the good link.

Normal people scare me.... But not as much as I scare them.

[ Parent ]
electrons (4.00 / 1)
do not necessarily behave sensibly.
[ Parent ]
Boy Howdy! nt (4.00 / 2)


Normal people scare me.... But not as much as I scare them.
[ Parent ]
Yeah, was just thinking that... (4.00 / 1)
I'm gonna have to head down Foster and Powell towards 82nd one of these days, check out all the Mexican tiendas.  I'll probably look not buy, though, as I'd prefer to get the tongue from someone like Highland Oak at the farmers' markets.

Also want to check out the Oregon Flea Market out at SE Stark & 181st, just over the city line in Gresham / Rockwood.  Ever been there?

I hear the market itself is heavily Mexican, crafts and food.  Sounds cool.  There's also supposed to be a giant Mexican grocery inside, and a half-dozen or so Mexican street food vendors who have more room than the typical taco trucks, including some who have large grills set up outside for Mexican Fried Chicken (supposed to be much different than American fried chicken, I have to try this), and so can also do other stuff rarely seen at taco trucks here in the inner areas of the city, like suadero and barbacoa, etc...

I think I'll head there next Saturday.

"The essence of the independent mind lies not in what it thinks, but in how it thinks." - Christopher Hitchens

[ Parent ]
I want a smokehouse! (4.00 / 2)
Ha, I'm still trying to figure out if homemade pastrami is something I can do without an outdoors smoker.  Unfortunately, it appears it can't be done.  I found something called a stovetop smoker, but it's apparently only good for fish and stuff and you can't cold smoke either since the lowest temp you can typically get it to stay at is around 350 (after a 3 - 7 day cure, pastrami needs about 10 to 14 hours or so of smoking at 200 degrees - 350 would kill it in under an hour - and then at least 3 or more hours of steaming).  I can rig a mini-smoker up out of a wok with aluminum foil, but I'd have to leave it outside and I don't know if I can watch over something like that for 12 or more hours straight...

I think I'm the only person in the world who'd consider buying a house for the sole purpose of being able to finally make my own pastrami!  For now I guess I'm good with Kenny & Zuke's.  We're very fortunate to have some of the best pastrami in the country right here in Portland!

Anyways...

I might have to settle for the bacon thing, then.  Not that there's anything at all wrong with bacon of course, but it sure ain't pastrami! ;)

Youze ever think about going out and hunting one of those damned destructive, invasive wild boars ripping up central and southern Oregon?  They're in Madras and Prineville now, too.  Only a matter of time before they hit the edges of Clackamas and Multnomah, eh?

Wild boar bacon!

There's a food cart downtown (Beez Neez Sausages, SW 3rd & Alder) that does wild boar sausages once in a while.  I want to try them.  They also do reindeer sausages, which are excellent, and elk and all other kinds of good stuff on a hot dog bun.

The Pearl restaurant Ten-01, I think it was, right behind Powell's, occasionally features a wild boar mac & cheese.  Now that sounds awesome!

"The essence of the independent mind lies not in what it thinks, but in how it thinks." - Christopher Hitchens

[ Parent ]
I've never tried boar, but it's supposed to be very good (4.00 / 3)
I wouldn't go boar hunting unless I was in a stand and the pigs were coming to a baited station. Wild boar and feral pigs are two of the most dangerous animals you can hunt.

Now, if you want pork that tastes like wild boar or feral pig, then the thing to do is to hook up with a farm that raises pigs, have them raise them on pasture and finish them on acorns, hazelnuts and walnuts. Also, provide them with as much vegetation as you can forage for them if they can't be on pasture all the time.

Normal people scare me.... But not as much as I scare them.

[ Parent ]
Tails and Trotters... (4.00 / 2)
You ever hear of Tails and Trotters?

They do the hazelnut thing, and their pork is supposed to be excellent.  I've only ever tried it once, bought a pound of ground pork from the Buckman Thursday Farmers' Market.  It's in the cuts though where the difference is really said to stand out.  I really want to try a loin chop or something of theirs one day.

Their 18-month hazelnut finished prosciutto is now out for the first time (they just started up last year), and it sounds good!

"The essence of the independent mind lies not in what it thinks, but in how it thinks." - Christopher Hitchens

[ Parent ]
I'll have to check them out (4.00 / 3)
I'm interested in finding someone to raise a couple of Tamworth hogs and possibly a couple of Mangalitsa hogs - Tamworths are bacon hogs, and Mangalitsas are lard hogs. Heath Putnam, who originally imported the Mangalitsas into the US 7 or so years ago, is doing some phenominal things with the pigs. He's got a slaughter house to learn how to kill, cut up and process the pigs, and he's got jowl bacon that people fly all the way out from the east coast to Seattle to buy the stuff. I'd order a jowl to try out or some spec, but I'm kinda skeert to, because once people try it out they can't get enought of the suff.

The fellow in Canby who I get hazelnuts from was going to raise a couple of Tamworths for me this year, but the timing of the sow farrowing didn't work out. His kids raise market hogs for 4H every year, and they're on a regular schedule as the hogs have to be market ready by a certain date. He was talking about finishing hogs on hazelnuts.

Unfortunatel, those nuts are so expensive that you need to have your own small orchard, or have access to seconds, to be able to finish pigs on them. I have access to a small walnut orchard over in Canby, and acorns can be foraged if you can find the oak trees. Over in Westmoreland park, there used to be people who would go and rake all the acorns every fall/winter. That's a great place to do that as the grass is kept short, and by the time the nuts fall, it's quit growing anyway.

One of the things I want to try out next year is lamb bacon. You make it just like pork bacon. Given that I'm more comfortable raising bottle lambs, that's probably what I'm stuck with.

I'm really looking foreward to having that ram lamb slaughtered. Can't wait to see what he dresses out at. He's huge and wooly!

Normal people scare me.... But not as much as I scare them.

[ Parent ]
interesting thread (4.00 / 2)
I love pig meat, but I won't eat it because pigs are so smart and the thought of them being CAFO raised is just too much for me to bear.

When I read the story in the Omnivore's Dilemma about hunting and eating boar, I wanted some bad, though.

My options are pretty limited here, but I'd be willing to support humane swine farmers that kept them pretty much free range.  

"If God were to appear to starving people, he would not dare to appear in any other form than food." - Mahatma Gandhi

[ Parent ]
where are you located? (4.00 / 3)

[ Parent ]
I checked Eat Wild... (4.00 / 2)
...for her area, and unfortunately yeah, there isn't much there according to them.

Everybody deserves to have the choices and availability of good food that we have in Oregon (and elsewhere), and it sucks that vast swaths of our country still don't.

"The essence of the independent mind lies not in what it thinks, but in how it thinks." - Christopher Hitchens

[ Parent ]
I still hope to move some day (4.00 / 2)
to your neck of the woods, more or less.


"If God were to appear to starving people, he would not dare to appear in any other form than food." - Mahatma Gandhi
[ Parent ]
Little Texas (4.00 / 2)
We do have a health food store, kind of.

Great area for buying really, really cheap CAFO meat. Alas.

"If God were to appear to starving people, he would not dare to appear in any other form than food." - Mahatma Gandhi

[ Parent ]
What or where is Little Texas? (4.00 / 3)
A googling coughs up a whole lot of info about the band Little Texas, but nothing about a place called Little Texas. I'm really curious now.
[ Parent ]
Eastern New Mexico? nt (4.00 / 2)

[ Parent ]
SE NM (4.00 / 2)
but in all fairness, Oklahoma should count as "Northern Little Texas."

"If God were to appear to starving people, he would not dare to appear in any other form than food." - Mahatma Gandhi
[ Parent ]
Jewish BLTs... (4.00 / 2)
First time I ever heard of lamb bacon was in a Kosher BLT.

Never tried it, but I should!

"The essence of the independent mind lies not in what it thinks, but in how it thinks." - Christopher Hitchens

[ Parent ]
nutria bacon! (4.00 / 2)


"If God were to appear to starving people, he would not dare to appear in any other form than food." - Mahatma Gandhi
[ Parent ]
Hee hee... (4.00 / 2)
That'd be some might tiny bacon, no?

;)

"The essence of the independent mind lies not in what it thinks, but in how it thinks." - Christopher Hitchens

[ Parent ]
Good Lord I almost had a Windex momment there! nt (4.00 / 3)


Normal people scare me.... But not as much as I scare them.
[ Parent ]
Come to think of it (4.00 / 3)
you probably could make bacon from nutria belly, if the animal was fattened well. Maybe fall nutria...

Normal people scare me.... But not as much as I scare them.
[ Parent ]
hazelnut-finished (4.00 / 2)
You could start a whole new fashion. Be the ONLY farmer in the whole PNW offering it.

That's where the money is, ya know.

"If God were to appear to starving people, he would not dare to appear in any other form than food." - Mahatma Gandhi

[ Parent ]
Healthy school lunches come to Portland Public (4.00 / 2)
Schools. In this morning's issue of the Oregonian I read this article about changes to public school lunches. And, it's good news.

Food made onsite by the lunch ladies. Locally sourced produce and meat. Less frequent meat in lunches, but better meat when it's there ( real chicken breast for the nuggets and tenders instead of the fakey pressed stuff, grass-fed beef). Roasted and carefully seasoned vegetables like curried roasted carrots. An end to the ubiquitous ranch dressing.

Read the article. It is heartening news.

Excellent! (4.00 / 1)
And wow, the whole years' worth of school lunches are planned out and linked from that article!  A couple groaners here and there (mozzarella sticks as a main entree?), but two or three of those a month are surely better than five groaners a week, eh?

I like that burgers and pizza are only offered one day per week.  I do hope, however, that the kids who need the good food most still don't end up eating chicken nuggets every Monday, burgers every Tuesday, pizza every Thursday, etc.  Which still looks to be possible, unfortunately.

I wonder if this is why PPS was aggressively advertising hiring cafeteria workers this summer (I didn't get it, although now I'm even more upset!  this would have been fascinating to watch / work on...) for the first time I ever noticed?

The biggest single change: Ranch dressing, consumed by the gallon in most cafeterias last year, is gone. Serving real-meat chicken in place of chicken that was shredded, pressed and molded will cost an extra $60,000 -- roughly the same amount the district spent on all that ranch dressing last year.

Anybody remember the MTV sketch show The State?  Probably my favorite show ever.  It aired for two or three seasons between like 93 and 95, I think.  Most of the people involved with that ended up doing Reno 911 on Comedy Central, along with some movies (Wet, Hot American Summer and a few others).

Anyways - $60,000 worth of ranch dressing?!  

That reminds me of Barry & Levon, heh - "Two hundred and forty dollars worth of pudding.  Awwww, yeah...", with Marvin Gaye's Sexual Healing playing in the background and all...

;)

"The essence of the independent mind lies not in what it thinks, but in how it thinks." - Christopher Hitchens

[ Parent ]
The comments at that piece... (4.00 / 1)
...are great, btw!

For the first time ever in an Oregonian piece, amazingly enough it looks like the sensible people beat the living crap out of the hate-spewing teabagger robots!

Nice message there, btw.  Looks like public school parents don't value Glenn Beck and immigrant bashing over their children's nutrition.  Who'da thunk it?!

;)

"The essence of the independent mind lies not in what it thinks, but in how it thinks." - Christopher Hitchens

[ Parent ]
Tomato Trivia (4.00 / 2)
You say Tomato, I say Kumato

Talking Plants Blog

Sarah Darwin is a researcher (and illustrator) at the Natural History Museum in London, and also the great, great granddaughter of Charles Darwin and brother to Chris Darwin who lives in the Blue Mountains (and who had a leading role in the Charles Darwin celebrations last year).

Sarah has just finished her PhD on the hybridisation of native and introduced tomatoes on Galapagos Islands. There are two species of tomato growing naturally on the islands, Solanum cheesmaniae and Solanum galapagense. Both are close relatives of the commercial tomato (Solanum lycopersicum) and 'galapagense' was named by Sarah Darwin.

The fruit of the Galapagos tomatoes is small (about a cm in diameter) and coloured yellow or orange. However many of the plants are now crossing with the plump red table tomato, resulting in lots of intermediate forms.



"If God were to appear to starving people, he would not dare to appear in any other form than food." - Mahatma Gandhi
Sounds like a currant tomato (4.00 / 3)
Once I saw a currant tomato, I understood why they call them currant tomatoes. If you're in a small space, for instance a balcony and want a small plant that does well in containers, has petite little leaves and flowers and very small fruit that is packed with flavor, currant tomatoes are for you...

Last year was the first time I grew them and I've been hooked ever since. They're just really cool little plants. And with tomatoe plants being perenials, it would be easy to bring them in, over winter under a light or in a bright window, and then take them back out when the weather warmed up. I overwintered a tomato in the kitchen window last winter. Poor thing made it through the dark of the year and then I forgot to water it and it konked out on me. But I did prove that I could do it.....

Normal people scare me.... But not as much as I scare them.

[ Parent ]
I think I grew them last year (4.00 / 2)
Got some seed labeled somebody's cherry tomatoes, but they were little bitty things, not much bigger than wild strawberries, and just as flavorful.

It reseeded out the fence and onto my easement this year, and I have a pretty healthy plant out there now that's just starting to flower.

Eggplant and peppers are perennials too...I overwintered bell peppers last year. But after another round in containers, they got kind of ratty, so I let them go and planted new ones this year, that did extraordinarily well for this climate. I put them in a spot that has shade in the early and late parts of the day, under shade cloth. Grew to three feet and have been producing well, even though looking kind of virusey all along.

It's the viruses that get ya with overwintering the nightshade family, I've found. One really weird thing that I've seen here is that I get buffalo treehoppers at times, that hit the sow thistle, but they leave my nightshade vegetables alone. In Los Angeles, they'd reliably hit and be a big problem, eventually kill the plants. Very odd that they don't bother here.

"If God were to appear to starving people, he would not dare to appear in any other form than food." - Mahatma Gandhi

[ Parent ]
HUH? (4.00 / 1)
Okay, Joanne, now you've done it. I didn't know tomatoes were perennial. If it is not practical to let a field tomato overwinter in your zone, would you please write a short dissertation about that? In my naivete, I'm thinking perhaps the vagaries of spring weather would make it an unrewarding gamble. Otherwise, how much special handling would be involved to try to get two years of production from one planting?
[ Parent ]
Around here it gets too cold to overwinter field tomatoes (4.00 / 2)
By field tomatoes, I'm thinking you mean tomatoes in large plantings.

Hot house tomatoes are run year round I think, but they're run under lights, heated, etc. and pollinators are brought into the hot house or artificial pollination is done by hand or I think you can do it by fan to create breezes that will cause the flowers to self pollinate. The pollinators I'm farmiliar with seeing are bumble bees, which have to be switched out with fresh stock periodically. Pretty cool to see big old fuzzy bumble bees zippin' around a greenhouse in the middle of winter.

In warmer areas tomatoes could be overwintered in tunnels. Harold had one indeterminate tomato grow all the way up and over his house when he lived in LA county, Ca. That plant produced over a 2 or 3 year period, but I think it went dormant in the winter with the short daylight hours. I'll have to ask him if it did or not. What finally did in the plant is that they had a cold winter and the plant got a frost.

I'm on an aquaculture list and a homesteading list, and on one of those people were talking about digging their pepper plants, potting them and bringing them into a house to over winter under lights, or putting them in the garage as long as it doesn't get down too cold in the winter, (our unheated garage stays around 45°-50° F even when it's around 25° F outside, especially if the sun's out), and over wintering them under lights there. One guy said he had 4 year old pepper plants, which makes sense as I watched a video on greenhouse growing of tomatoes and peppers. The owner of the farm said they typically kept the pepper plants for 4 years before turning the crop over to new plants. They were growing in bags of coco coir,  (looked to be the equivalent of a 4-5 gallon pot), and feeding them with liquid fertilizer. By the end of the 4 years, the plants were probably pretty root bound, and they would cut them back and dump the root ball and coir into the compost pile, to be recycled back into ammendments for the outdoor crops. I do something similar with exhasted plug mix and coir here. I mix it into fresh media most of the time, but when it gets too loaded with weed seed/seedlings, it goes into the compost pile, and from there into trenches dug into the chip pile or in raised beds, bottoms of containers, etc. to enrich the soils for the outdoor row crops.

My plan for the pepper plants and for the small tomatoes this year is to over winter them, so that they can go out into the greenhouse in March or April. Trying to get the jump on pepper and tomato production next year. After this year's trials with less than cooperative weather, I think the CSA members will like early tomatoes. I know I will.

Normal people scare me.... But not as much as I scare them.

[ Parent ]
As long as nobody says... (4.00 / 2)
...tomacco.

;)

"The essence of the independent mind lies not in what it thinks, but in how it thinks." - Christopher Hitchens

[ Parent ]
there you go (4.00 / 2)
giving Monsanto ideas again.

"If God were to appear to starving people, he would not dare to appear in any other form than food." - Mahatma Gandhi
[ Parent ]
Cargill recall (4.00 / 1)
Cargill recalls ground beef

It's a relatively small recall, "only" 4.25 tons (8,500 pound), and it is for E.Coli O26.

It is important to note that the above listed products were repackaged into consumer-size packages and sold under different retail brand names.

Pot Luck | 52 comments
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