Use plastic bottles to completely and safely seal food bags.
This is one of those things where part of me is like “Uh, are twist ties causing that much landfill waste?,” but a bigger part of me wants to run downstairs and DO THIS RIGHT NOW.
There is an even bigger part of me, however, that knows that if I did it, my wife would give me one of those looks, you know, one of those looks that says not only, “You are the biggest fucking idiot I’ve ever met,” but also, “You are turning into your father, you know that guy that trims his bread bags so that he doesn’t have this large tail of plastic as the loaf gets smaller and who folds his stash of plastic grocery bags into neat little triangles.”
An Open Letter to Timi Gustafson
Dear Ms. Gustafson —
The current outcry is just another example of consumers not understanding what goes into their food, according to Dr. Michael Batz, a food safety researcher at the University of Florida Emerging Pathogens Institute. People simply don’t know what they are eating and it makes them nervous.
1. I do not have a PhD.
2. I did not say what you say I said.
All you have to do to know I did not say this is to check the transcript. Oh, right, there is no transcript. Because we did not speak at all.
“Many people are concerned about the health effects associated with the consumption of GMOs. Elephant Nose was designed to identify the state of foods (GMO/natural, fresh/stale, and so on) using artificial nose technology. Information about the food is displayed on the device’s LCD panel. Elephant Nose is portable and can thus be used at the grocery store or market, as well as at home.”
I guess all you need these days to win a “design concept” contest is an impossible idea executed as a personal massager. Does this thing vibrate when it “smells” bullshit? Just as this magic wand is able to sniff the diff between GMO and organic corn, my newly “designed” t-shirt increases your intelligence and eliminates racism.
Yesterday, I tweeted in response to some NPR reporter banter that preceded a story on E. coli O157:H7:
NPR reporter just falsely stated that you should wash pre-washed bagged leafy greens. Hey guys, thanks for misinforming America!— Michael Batz (@mbbatz) April 19, 2012
Today, they posted a correction and in it, they quoted my tweet (though anonymously and without a link… really guys?)
Running a restaurant is like running a giant daycare. After twenty-two years in the business, I still run to touch the hands of young cooks coming out of the restroom to see if they’re moist. So often, they’re not. So at forty-one years old I have to tell kids to wash their hands after they pee-pee.
It eats away at my faith in humanity. Do they wear the same pair of underwear for two days? Do they meticulously change the sheets on their bed like I do?
Cooking is about cleaning, cleaning, and cleaning to make sure nobody’s gonna die. You use soap. You use bleach and cold water (never hot water). The cleanliness of the toilet in your restaurant says everything.
The bottom line is that the only reason there is beef called Kobe beef sold in this country is because our government lets vendors call a lot of things Kobe beef.
I abhor our nation’s approach to regulating food marketing, or should I say, the lack thereof.
People always talk about humane slaughter, but there are very few good ways to die. All of our meat at Joe Beef is humanely raised and killed. In Paris, I hear they strangle the ducks to keep the blood in, but here we kill by autoerotic asphyxiation. We used to take lambs into a room one by one, play each his favorite movie, give him a light dinner and a little bit of smack, and then stop his heart. Tenderest and happiest lamb you’ve ever had. But that’s in the past now. Due to the high price of heroin, we can no longer afford our preferred way of preparing animals to die.
Scott Hurd has a new blog. It should be good. Scott has been around and knows a lot.
He and I don’t agree on everything, but dude is going to bring the science.
Yeah, so I’ve had a few beers. Sue me.
He. Is. EVERYWHERE!
Seriously, I have no idea how he does it all.
For our newest episode, Radiolabber Tim Howard visited Rutgers University’s famous fistulated cow, Lily. Click the photo to see more, and check out Guts to hear Mary Roach explain why anyone would want to reach inside a cow.
I know it sounds gross, but I’d love to shove my arm through fistulated cow’s cannula to feel up its rumen. Only 19 steps!
Sorenne’s school is doing the hatching-chicks-thing in anticipation of Easter (which is a surprisingly big deal in Australia) and I’ve been doing my best Dougie-Downer about handwashing, Salmonella, pestilence and death.
I don’t know what the hell they put in the water in Australia, but Doug needs to bottle some and bring it back for me.
Our zoo has a petting zoo area in it. Makes me nuts. The kid loves it. I walk him through like we’re late for a flight. “Feces, feces, EVERYWHERE!” is what I almost say to him.