This going to work at 7am is getting old. We have to get out of bed at 5:30 to leave at 6:30 to make it there by 7. I gotta tell you, we’re not getting paid enough! Oh wait, we’re not getting paid at all, ha.
Yesterday I mostly hung around the house. Lori and I stopped at her moms and swapped beds after the gym. She then went back to her mom’s a few times while I stayed here. We had them bring in the hospital bed that titled up but that was a no go, so we took it out and out the old one back in her room. A couple more days and I can go into the sun. I’m starting to look better, ha.
Ty is taking the 4:30 van to Denver this afternoon to hang out with Maddie for a few days. I’ll take him from work to Vail around 4. The Bronco’s were on last night and we looked good. We should have won but our 4th stringers gave up a late field goal and we lost by 1 point.
Big storm coming to Southern California. Hurricanes don’t normally make it to the west coast, so they’re not really prepared for all the rain heading their way.
A few more shootings in Denver, nice. It’s getting so you can’t go anywhere in any big city these days. Thanks Joe!
Oh did you see the revelation about “meat glue”? The FDA approved this additive to meat in the 90’s and did it under the radar so people wouldn’t freak out. Check this out.
Meat Glue—Pink Slime’s Far More Sickening Sibling
Back in 2012, an ABC news lead story about Pink Slime (called in the industry by the more appetizing name, “finely textured beef”) struck a chord of disgust in the meat-eating public.
Petitions were formed to get the product out of the school lunch program, and celebrity chef Jamie Oliver conducted pink slime demos where he put beef scraps in a washing machine and then soaked them in ammonia and water.
Right before the slime hit the fan, however, ABC news affiliates spilled the beans about another underground meat practice. It was the use of an enzyme called transglutaminase, or, as it’s more commonly referred to, meat glue.
Now, even though meat glue has the potential to be a lot more hazardous to your health than pink slime, for some reason, the public couldn’t quite seem to wrap its head around it in the same way.
While some stories appeared in the press at the time, there were no petitions or consumers calling on the FDA or USDA to do something about it. In fact, some big-name chefs even came out in praise of meat glue.
For example, Wylie Dufresne, who was both chef and owner of the super-pricy Manhattan eatery wd~50 (which closed in 2014), was quoted in Meat Paper as saying he had “concocted all manner of playful and bizarre food products with meat glue, including shrimp spaghetti, which he made by mixing salt, cayenne, deveined shrimp, and meat glue in a blender.”
“Meat glue,” Dufresne declared, “makes us better chefs.”
However, even if you’re dining at an elegant establishment like wd~50, you may want to think twice about eating “glued” food. That’s one of the problems with this stuff—the appearance of food in which it has been used can definitely be deceiving. By the way, this is banned in Europe.
This is perhaps one of the most important reasons you need to go out of your way to avoid this additive. It might help explain the explosion of gut and digestive troubles that are plaguing so many these days. By your meat locally from a good butcher and watch out for poultry too! Gross!
Time to get going. Have a great Sunday. Take care, be safe and God Bless.