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First Aired - 01/22/2012 01:00PM Download MP3 (Full Episode)
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You've heard about it, you've seen it, but what IS "pink slime"? This week on Straight, No Chaser, Katy Keiffer is joined by meat industry expert and president of The Meat Industry Hall of fame Chuck Jolley. Chuck explains what makes price points so sensitive with ground beef and how the industry has adapted with products such as the aforementioned "pink slime". With the slime now being tossed aside in the industry, what's next? Will things get better or worse? Find out all about some of the truths and misconceptions behind big meat from a true insider. This program was sponsored by Cain Vineyard & Winery.

"A lot of people in the industry object to the pink slime moniker. It's not slimy, it's meat."

"When meat is deboned, there's always a little trim left over and there was never a good use for that trim. Eldon Roth decided that if we could make this perfectly clean and sanitary, it would be perfect for ground meat."

"Jamie Oliver is the single biggest culprit in [the misrepresentation of the meat industry]. He spoke in almost complete ignorance of the process and the product. There was no scientific basis."

"Most people buy ground meat based on cost. The industry has known for years that ground beef is the most price sensitive product."

"The vast majority of antibiotics used in feedlots are not the same products as are used on humans. At this point my gut reaction is that the industry may be using too many antibiotics but not nearly as much as some say."

--Meat industry expert Chuck Jolley on Straight, No Chaser

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First Aired - 01/14/2014 04:00PM Download MP3 (Full Episode)
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Cari Rincker is the owner of Rincker Law, PLLC, a national general practice law firm concentrating in food and agriculture law. She is licensed to practice law in New York, New Jersey, Connecticut and Washington D.C. She is currently the Chair of the American Bar Association’s General Practice, Solo & Small Firm Division’s Agriculture Law Committee and serves on the New York State Bar Association’s Agriculture & Rural Issues Committee. She is a prolific writer and blogger on a myriad of food and agriculture law topics and has been recognized as an author of a Top 100 Blawg from the American Bar Association. Cari’s passion for agriculture issues is deeply rooted. She grew up on a seedstock Simmental cattle operation in Shelbyville, Illinois where she spent significant time working on her family’s farm. Cari went on to receive her Associate in Agriculture Science from Lake Land College and Bachelors of Science from Texas A & M University, where she had a successful career livestock judging at the collegiate level. Afterwards, Cari went back home to the University of Illinois to complete her Masters of Science in Ruminant Nutrition. Due to her passion for agriculture law and policy, Cari decided to complete her Juris Doctor from Pace University, School of Law, in White Plains, New York. At Pace, Cari completed certificates in both Environmental Law and International Law. Cari continues to have her boots planted firmly in agriculture –she enjoys judging livestock shows around the country and is the co-owner of Rincker Cattle Co., a SimAngus operation in Shelbyville, Illinois. She is the Past-President and Founding Member of New York Agri-Women, a Director for the New York Simmental Association, and Past-Secretary of the National Cattlemen’s Beef Association’s Young Producers' Council. Cari is a recognized leader in the agriculture industry and the recipient of the Outstanding Early Career Award from Texas A & M University’s College of Agriculture and Life Sciences, the Distinguished Alumni Award from Lake Land College, the Vision Award from American Agri-Women and has been twice selected by the livestock industry as the “Best Agriculture Lawyer” in the Best of the Barns Competition. This program has been sponsored by Heritage Foods USA.

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First Aired - 04/26/2009 11:00AM Download MP3 (Full Episode)
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Heritage talks with Doug Metzger of Good Shepherd Turkey Ranch in Kansas and Alec Bradford of Leaping Waters Farm, Shawsville, Virginia.

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