Soylent Pink School Lunch, Michelle Obama, Code Pink, SEIU & WTF-2012

...Lady M knew nothing about this pink slime-in-SEIU-school-lunches scandal before some nosey blabbermouth leaked it to the vast right wing conspiracy blogosphere. Nor will it in any way interfere with her continued commitment to the healthy eating to ensure No Child’s Fat Behind. This includes, butt is not limited to, continued support of all SEIU efforts to prepare, deliver and serve food in every school cafeteria in America... ... our Department of Government Acronyms and Obfuscation with coming up with a brand new name and they didn’t let us down: from now on our processed meat food by-product will be known officially as “Bio-molecularly Amalgamated Reconstituted Food (BARF)...

I was listening to Quinn and Rose talk about it driving my way to work. I almost blew chunks over my dashboard to the Blazer. Since I deliver auto parts, I went to my work truck, head the same thing from Glenn Beck too, had to turn it off, I doubt my boss would like me barfing all over the Chevy Colorado. These people have the nerve to take a turkey sandwich away from some kid, we live in a screwed up world.

The good news in all of this is that by forcing your children to eat pink slime under the cover of nutrition, we ensure the growth of the SEIU onto every campus in America. Also more "food inspectors" at the head-end of the process. And, to ensure we get proper nutrition for our children, these SEIU employees will do the menu planning...and acquire/ship all necessary base products to be prepared locally by your very own SEIU employee.

Just like McDonalds, only better!

Everyone should know the following

1. There is NO SUCH THING as "pink slime." What there is, is lean beef recovered from fat trimmings by a process of heating and separating in a centrifuge. Jamie Oliver's "demonstration" was a travesty. If you take ground beef, mix it with household cleaner grade ammonia and spin it in a dryer, you WILL get "pink slime," but this is NOT the process used by industry. Mr Oliver may be a decent chef, but he knows nothing about food processing or food safety!

2. The treatment with a few puffs of ammonia gas is just enough to temporarily raise the pH (alkalinity) about 1-1/2 points above its natural pH. Why is this done? Because it KILLS E. Coli bacteria! Do you think ABC will be willing to accept the responsibility for the deaths that will result from the next outbreak of E. Coli contamination?

3. The product of this process, which has been used for years, is lean beef, which is why the USDA doesn't require its being labeled as an "ingredient." To make up for the amount of beef that is recovered by this process from the fat trimmed off steaks, roasts, etc., would require the slaughter of an additional 1.5 million head of cattle. Does anyone think this is a good idea?

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