Got your attention? But according to some you are putting your life at risk with every salad (or veggie) until the government steps in. I was reading an article from the Chicago Tribune today, and came across this great quote in reference to leafy greens (lettuce, spinach, ect):
FARMERS GROW IN THE DIRT. Dirt, by it's very nature is not clean, it is dirty. It is dirt.
The article goes on to say "Greens are especially vulnerable for several reasons, including that they are grown so close to the ground -- unlike, say, fruit from trees ."
So I suggest we stop eating all veggies and switch to fruit. But the question is can we still eat berries, they are kind of in the middle.
Bad growing and handling practices are a problem. But regulation which imposes the same rules on me, who grows 1000' of lettuce a year, cuts fresh heads, washes them with clean fresh water, and gets it to my end user in less then 24 hours as someone who grows a 100+ acres of lettuce, processes in factory like conditions and sends it for distribution to wholesalers where we hope it will be sold within a week-ish is silly. I mean STUPID! MORONIC!
(deep breath)
Let's take the same train of thought into your kitchen. We know restaurant fires used to be a bad thing, that is why we now have code imposed hood systems, with major ventilation and fire suppression built in. These are expensive units, expensive to buy, install, and maintain. But these units save lots of lives (and buildings) each year. They are such a good idea I think that we should mandate every home to have one over their stove (and microwave.) After all, you do the same thing, you cook food. Also you need to install NSF surfaces, 3 bowl sinks, grease traps, and let the health department inspect you every few months. It is for your own safety!
That is pretty ridiculous, you probably agree (or else you would not be reading my blog.) And imposing the same rules on small farmers as on large agri-businesses is equally as ridiculous.
Info from Cornucopia Institute here.
- "These items are grown outdoors in fields with dirt. It's probably impossible to grow them without contact with a food-borne pathogen," said Craig Hedberg, a professor at the University of Minnesota's School of Public Health."
FARMERS GROW IN THE DIRT. Dirt, by it's very nature is not clean, it is dirty. It is dirt.
The article goes on to say "Greens are especially vulnerable for several reasons, including that they are grown so close to the ground -- unlike, say, fruit from trees ."
So I suggest we stop eating all veggies and switch to fruit. But the question is can we still eat berries, they are kind of in the middle.
Bad growing and handling practices are a problem. But regulation which imposes the same rules on me, who grows 1000' of lettuce a year, cuts fresh heads, washes them with clean fresh water, and gets it to my end user in less then 24 hours as someone who grows a 100+ acres of lettuce, processes in factory like conditions and sends it for distribution to wholesalers where we hope it will be sold within a week-ish is silly. I mean STUPID! MORONIC!
(deep breath)
Let's take the same train of thought into your kitchen. We know restaurant fires used to be a bad thing, that is why we now have code imposed hood systems, with major ventilation and fire suppression built in. These are expensive units, expensive to buy, install, and maintain. But these units save lots of lives (and buildings) each year. They are such a good idea I think that we should mandate every home to have one over their stove (and microwave.) After all, you do the same thing, you cook food. Also you need to install NSF surfaces, 3 bowl sinks, grease traps, and let the health department inspect you every few months. It is for your own safety!
That is pretty ridiculous, you probably agree (or else you would not be reading my blog.) And imposing the same rules on small farmers as on large agri-businesses is equally as ridiculous.
Info from Cornucopia Institute here.
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