RFK and the Republican deregulation shits keep coming.
"You don’t need regulations, all you need is rational actors boycotting the corporations that do bad things, and spinning up their own businesses as competition."🤡
Have Americans considered importing food so they don’t have to risk eating American food?
Most of the people I know are expanding their gardens
Not necessarily cheap work, if you don’t already have good soil and such. It’s also more time intensive than people realize.
Recommend strawberries in the ground, tomatoes, snap peas, and zucchini for the easy stuff. To learn.
Anyone looking to build their soil should look up Korean Natural Farming. Cultivate and feed your local microbes and they’ll feed you. And it’s cheap.
I don’t plow, till or weed much. No tiller. Just hand tools - round point shovel, hoe and five tine fork. Clay soil. Brought sand in and use old hay bales for mulch. Soil is fantastic. Very little cost. Very little work. Huge harvest. No harmful pesticides. Those who want to garden should read Ruth Stout and Masanobu Fukuoka
I have cedars that aggressively invade any gardening attempt that isn’t hard-sealed. I have some native berry plants doing alright, they’ve evolved to handle it, but actual food crops are a huge waste of time.
That’s most of the problem, the diarrhea lettuce was coming from Mexico.
That being said, Farmer (possibly third-party, likely exclusively contracted to meet Taylor standards)->Processed by Taylor facility in Mexico->Taylor Fresh Foods->Taylor Farms->Grocery store.
The entire supply chain was Taylor the whole way regardless of what country and their “safety” checks failed.
But several stages had US safety inspections in the past.
Taylor produces millions of pounds of food every season. Impossible to avoid contamination.
100% it will happen. You know the process is broken, however, when Taco Bell is now the beacon of food safety.
Do you even understand what you’re asking? The lettuce was IMPORTED from Mexico via Taylor Farms. These berries may have as well.
The distributors hide their supply chain and claim it to be “industry secrets” to keep us from knowing where we get our food.
This shit is insane.
I’m sure they know that, no country grows every crop sold at stores. It’s the usual “le american bad” that’s beat like a dead horse here lol
Usually rightfully so but man is it just getting a tad boring
Taylor Farms is based in California
And they import their food from distributors in Mexico. Why is this hard?
I would not be surprised if the next Pandemic starts in the US at this rate.
There’s not enough people to diagnose and analyse when it starts, there’s not enoughmoney in the CDC to make workable equipment to treat patients, there’s noone left to create a treatable vaccine and there’s not enough intelligent people to actually take it to create immunity.
Currently, the rest of the world is thinking…that’s not neccessarily a bad thing.
Thank you Mr President.
As a Canadian
We are having every vegetable be recalled except Mitch McConnell.
At this point companies all over the world are just sending bad batches of food to the USA.
If only it was possible to verify the quality of food before people eat it…
Cook from scratch as much as possible and wash produce with specialized soap.
“Wash your lettuce with bleach”
-Trump (probably)
Got a recommendation on the special soap?
The answer is do not do that and cook your food.
Even cooking the food isn’t enough in many circumstances, because some food poisoning isn’t caused directly by microbes, or is caused by microbes with spores that can survive being cooked. Microbes multiply in the bad food and produce toxins as a byproduct, or they use hardy spores to multiply instead of dividing. Even if you thoroughly cook the food to kill the microbes, that doesn’t eliminate the nasty toxins or spores they left behind.
Botulism is a good example. Botulism is caused by the botulinum bacteria, but the bacteria itself isn’t harmful. It’s only because the bacteria produces a potent neurotoxin that causes paralysis. Cooking food that was infected with botulinum isn’t enough to eliminate the risk of botulism, because heat doesn’t destroy the neurotoxin.
Or hell, there are microbes that can tolerate temperatures that most food safety standards would consider safe. For example, there is a microbe found in starchy foods that causes something called Fried Rice Syndrome. The spores aren’t killed at boiling temperatures, (which is the temperature you cook rice at), so they can multiply even after the rice is fully cooked. It’s called Fried Rice Syndrome because it’s most frequently seen when people order Chinese takeout for dinner, leave it sitting out on the counter, reheat it a day or two later, (thinking that the heat will kill any microbes and make it safe again), and then suddenly their liver is fucking shutting down. Because the spores weren’t killed when the food was cooked, had time to bloom while sitting out on the counter, and have now thoroughly infected the food.
That’s part of what makes food safety standards so important. They aren’t just focused on what is safe after cooking, because they can’t trust that all foods are cooked well enough to be safe.
Why is it every time the repugnitcants dErEgUlAtE something everything goes to shit
Legit answer: well-functioning agencies are invisible when they’re doing preventative work, and it’s hard for them to point to individual achievements. This makes it easier to justify spending on reactionary agencies like law enforcement instead.
When law enforcement captures a murderer, that’s an individual event that can be easily quantified and understood.
When social programs increase the quality of life and education of a person that would otherwise have turned to a life of crime and killed people, we can’t point at that person as an example of the benefits of these programs because nobody knows what was prevented.
Is there a list of stuff safe to eat?
Raccoon peen, whale carcass, bear testicles.
The rich.
Stuff you grow at home or the local farmers market
Local small farmers are completely unregulated and untested for the foods they produce.
That’s not necessarily true at all.
It just varies by jurisdiction and the claims a farm makes.
Always worth a visit to the local farms either way.
That’s not necessarily true at all.
Dude, you have three people now in charge of food safety for 400 million, you think they are checking every mom and pop farm?
You think there aren’t local authorities as well? I have friends that work for organic certification groups friends that work for state agricultural agencies, nevermind the collectives, granges, growing associations, and counties.
Not to mention the farmers markets themselves that also have food handling and produce handling guidelines.
And again, you can go visit the farms. Lots of people know thier local farms and do CSA’s.
Curious why you are saying what you are. What experience do you have with local farmers markets?
