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First Aired - 04/14/2010 05:00PM
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Jack & Heather talk with Mario Fantasma & Jay B Wenther about the new proposed regulations that would seriously hurt meat processors across the country.
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Farm Report Introduction: Mario Fantasma of Paradise Locker Meats (12:20)
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Farm Report, Heather Hyman, Jack Inslee, Heritage Radio Network, Whole Foods Market, Mario Fantasma, Paradise Locker Meats, issues facing meat processors across the board, what is a HAACP plan, check system that uses science to validate the process, safety shield, critical control points, zero tolerance for e coli, seven different HAACP plans, smaller plants are more diversified, slaughter, fresh meat, smoked products, processing different types of livestock, more testing will be required, new regulations will suffocate slaughterhouses, HACCP, testing every year, between $130,000 and $230,000 for initial validation testing, $12,000 per product line seems a low estimate, repetition of validation, hurting small business, the trickle effect, processors rely on slaughterhouses, small businesses rely on other small businesses, custom slaughter plants,Jay B Wenther of the American Association of Meat Producers (18:28)
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Jay B Wenther, American Association of Meat Processors, AAMP, microbial testing, validation testing, food safety is top priority, does true microbial testing really make an impact?, unsound non-scientific testing, the original implementation of HACCP 14 years ago, why now?, do we have food safety problem?, we have yet to identify a major problem now, overreaching excessive testing, we all want the safest cleanest food possible, we still have problems in the process, small businesses may not even have the chance to make their product more expensive, what will we really gain?, farmers having to drive 400 miles just to process their products, 50 years without sickness or a complaint, retail exempt, custom exempt, buying local, mobile slaughterhouses, USDA / State inspected, the biggest of big and the smallest of small must follow HACCP guidelines, FSIS, www.aamp.com, contacting your congressmen, speaking to legislators, even 50% implementation of the new system may cause problems, how will the big guys handle new HACCP implementations?, 350 cattle per hour, its not a large plant vs small plant issue--its a meat industry issue, potential for subsidies, draft guidelines, what can consumers do?, somebody has to pay for this!,To comment on this episode click here. There are currently Comments
First Aired - 12/17/2012 07:00PM
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This week on Cutting the Curd, guest host Diane Stemple is joined by Tyler Hawes of The Chef's Warehouse/Dairyland to talk cheese, safety & distribution. Hear the ins and outs of shipping, risk, regulation and delivery when it comes to food. Get an inside look into the cheese supply chain and learn from somebody incredible close to the action. From packaging to plating - take a gastronomic dairy trip through the many steps it takes to get one of the worlds most delicate and complicated foods to your table. What preventative steps can cheesemakers take to make their relationships with restaurants and retailers more beneficial? What problems are on the horizon for small cheesemakers? Tyler also gives in depth advice to aspiring food professionals in regards to education and employment. This is a must-listen for anybody who wants a career in cheese! This program was sponsored by Hearst Ranch.
"We all make an implicit commitment when we work for any food business that we take some level of risk. Anything that FDA and independent businesses do is all about reducing that risk. There are preventative measures you can take - but it's not anything you will ever completely eliminate." [3:54]
"I think that perception is reality when it comes to [large food companies]. You don't work for a company all the time - you work for other people. One of my mentors always told you don't quit a company - you quit a boss. You can find great mentors everywhere." [24:12]
--Tyler Hawes of The Chef's Warehouse on Cutting the Curd
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First Aired - 03/18/2012 01:00PM
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This week on Straight, No Chaser, Katy Keiffer sits down to chat with Steve Jenkins of Fairway Market and Michele Buster of Forever Cheese to have an in-depth conversation on the import/export process as it relates to foreign and domestic artisanal cheese. Find out why Steve thinks the government has made it impossible through regulations and restrictions to price domestic artisanal cheese competitively and how some of the product that gets imported to our country is destroyed for reasons as silly as label misprints. Also find out why Steve believes government mandated testing for olive oil is a nightmare. This program was sponsored by Fairway Market.
"Meat actually has a sturdier life than cheese does. You have to use kid gloves to bring cheese in [from abroad]."
"We've always believed that, as a whole, it's best to promote all cheese, not just imported cheese."
--Michele Buster of Forever Cheese on Straight, No Chaser
"The truth is, the stuff that we import is the most precious and unforgettable food items you could possibly want to get your hands on as an American."
"The [FDA] makes us destroy things with simple labeling errors, not because there was anything wrong with the food. Then they charge you to destroy it! It's big-mamma government just waltzing around, sitting on everybody's face and I've had it up to here with it."
--Steve Jenkins of Fairway Market on Straight, No Chaser
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Straight, No Chaser: Importing Cheese (20:23)
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Forever Cheese, Michelle Buster, Steve Jenkins, Fairway Market, The Food Life, import export business, distribution, rules and regulations, government funding, Obama administration, food imports, Iberico Ham, regional cheese, Spanish cheese, food safety, Sicilian pistachios, lucrative markets, artisanal products, e coli, FDA, perishable foods,To comment on this episode click here. There are currently Comments
