How do you buy meat for your family?
My personal approach is in constant evolution and usually has something to do with how bad the cholesterol readings are in the house (last spring, not so good) as well as how close-to-home the most recent E.Coli outbreak is. (Say it ain’t so, Trader Joe!) To address this, I’ve decided to launch a series on DALS called “How I buy meat” and have reporters, public health officials, farmers, environmentalists, and food safety experts weigh in with their personal strategies. I don’t want this to be “How I Should Buy Meat” or “How I Wish I Could Buy Meat.” I have no grand plans to shut down Tyson. All I want is an expert’s distillation of the massive amount of scary-sounding information ambushing parents daily. I’m not endorsing any of these opinions — yet. I’m merely interested in showcasing a variety of perspectives. I want to know exactly where meat-industry insiders buy their meat and what exactly they buy when they decide Hey! I’m going to roast a chicken for my kids tonight!
My first guest is Doug Powell, associate professor, food safety, Dept. Diagnostic Medicine/Pathobiology, Kansas State University and the father of five girls. His entertainingly combative barfblog.com regularly takes Whole Foods and (no!!!) Michael Pollan to task.
So Doug Powell, how do you buy meat?
“I go to the biggest supermarket I can find — Dillons, Walmart, Krogers. I’ll buy a whole chicken at Dillons for some ridiculously low price, like 99 cents a pound. Because I know they have quality control measures in place to reduce microbial loads before they get in the store. I would never shop at any of those places like Whole Foods. What they are peddling is complete nonsense from a safety point (more…)