Apparatchiks have been seizing lunches packed by parents and forcing kids to eat government-issued lunches instead. These lunches often include an ammonia-laced substance microbiologist Gerald Zirnstein has dubbed “pink slime”:
Made by grinding together connective tissue and beef scraps normally destined for dog food and rendering, BPI’s Lean Beef Trimmings are then treated with ammonia hydroxide, a process that kills pathogens such as salmonella and E. coli.
The resulting pinkish substance is later blended into traditional ground beef and hamburger patties.
Carl Custer, a retired microbiologist who spent 35 years in the Food Safety Inspection Service, doesn’t think much of the stuff.
“We originally called it soylent pink,” Custer told The Daily. “We looked at the product and we objected to it because it used connective tissues instead of muscle. It was simply not nutritionally equivalent [to ground beef]. My main objection was that it was not meat.”
Correction, Mr. Custer. It’s meat if government bureaucrats say it’s meat.
Custer said he first encountered the product — which gained fame recently as “pink slime” in part due to the efforts of celebrity chef Jamie Oliver — back in the late 1990s. Despite voicing his concerns to other officials at the food inspection service, however, the USDA ruled that Lean Beef Trimmings were safe. “The word in the office was that undersecretary JoAnn Smith pushed it through, and that was that,” Custer said.
Pink slime is so vile that not even Taco Bell will use it — and yet:
Last year, the USDA said that 6.5 percent of the beef it purchased for the national school lunch program came from BPI.
The USDA has plans to buy 7 million pounds of pink slime to feed to kids in public schools.
Government schools fill kids’ minds with poison, why shouldn’t it do the same for their stomachs? Meanwhile, we are told that only the government is sufficiently wise to determine what we should eat.
On a tip from AC.