Kroger has become the latest grocery chain to announce it will no longer sell products that contain the meat filler commonly called “pink slime.” Pink slime is a meat filler that’s made up of leftovers from other cuts and treated with ammonia. In the industry, it’s called “lean, finely textured beef.” In recent weeks, various… Continue reading Kroger to End Sale of Products With “Pink Slime”
by Conner Forrest A Louisville restauranteur is planning to open a USDA-certified organic farm. Ramsi Kamar, of Ramsi’s Café on the World, and his consultant, Patrick Piuma of Urban Design Studio hope to open the farm in 2013. Kamar owns land in Fisherville, where construction has already begun. Kamar, a native of Jerusalem has owned… Continue reading Owner of Ramsi’s Cafe Developing Organic Farm in Fisherville
1:06pm: The first primary in the south is January 21 in South Carolina, where Newt Gingrich is 20 points ahead of Mitt Romney. But Politico reports this week that southern conservatives are divided—some voters have a problem with Gingrich’s three marriages and past infidelity. Others are concerned about Mitt Romney’s faith. We’ll talk about the… Continue reading South Divided on GOP Primary, NTSB Urges Complete Cell Phone Ban for Drivers, Cleveland Finds Success in Health Care Industry: Today on Here and Now
Louisville’s Farm to Table program, which encourages businesses to use local produce whenever possible, is trying to expand its presence in major local institutions. Louisville is a $3 billion food market, according to a 2008 study from Market Ventures Inc. It’s now the goal of Louisville Metro Government for local farmers to support 10 percent… Continue reading Farm to Table Extends Campaign to Major Institutions
Louisville’s farm to table program, which connects local farmers with local consumers, has been nationally recognized by the U.S. Conference of Mayors. It’s a movement that’s steadily building support, but what exactly does it mean? WFPL’s Dalton Main spent a day learning about one particular incarnation of the farm to table idea, following the food’s… Continue reading A Look at the Farm to Table Program
The head of the organization Slow Food International says Louisville has made great strides in the push for what he calls good, clean and fair food. Paolo di Croce‘s organization supports food that is locally grown, healthy and sustainable for both farmers and the environment. He says there are a number of practitioners of the… Continue reading Slow Food Advocate Says Western Diets Must Change to Improve Health, Environment
Jefferson County Public Schools will not participate in a pilot food program through the USDA. As WFPL reported, Kentucky was one of three states chosen by the USDA to participate. The program would give schools in qualifying school districts free breakfast and lunch to all students, if at least 40 percent of them participate in… Continue reading JCPS Will Not Participate in USDA Food Program
In Louisville, organizer Stephen Reily says changing the way people eat means putting locally-produced food on the table in homes, restaurants and school cafeterias. He says that will require better logistics and infrastructure—the city needs a distribution system for local food as well as local slaughterhouses and centers to clean and process food.
According to the Brewers’ Association, the independent, craft brewing industry grew between 9 and 12 percent in the first half of the year. That’s in the face of a nationwide decline in overall beer sales.