Beef Investigation By Kansas City Star Uncovers Serious Risks, Including Fecal Contamination

Call the places where you source your meat, and protect yourself and your family.

US Food Safety

This is the origin myth of the food safety system in the United States: The beef industry was a mess, led to awful practices by the profit motives of a few major processing companies, until investigative journalist Upton Sinclair exposed many of the atrocities of the packing plants in his 1906 novel “The Jungle,” which spurred the establishment of federal meat inspections, improving safety forever. Today, beef and other meat sold in the U.S. is safer than ever.

This is the true state of affairs, according to a yearlong investigation of the beef industry concluded by the Kansas City Star this week: just four companies process more than 87 percent of the beef packed in the U.S., and take advantage of novel, money-saving techniques that significantly increase the risk of contamination by foodborne pathogens, leading to hundreds of preventable illnesses every year.

The investigation spans dozens of articles, tens of…

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Hi! I am Sarah, and I eat my feelings.  I know its not “healthy” but it makes me feel better.  Judging by the way my pants fit this morning a had a lot of feelings yesterday.  Rather than allowing this to upset me, I squeezed into those babies, and I am rocking out to “Fat Bottomed Girls”.

And today is a great day.  I believe it is in large part because of these cakes.  If a cake and a brownie made a baby it would be Chocohotpots.  This is my favorite comfort food recipe, so it is posted on my fridge.  I think it came from Nigella Lawson, so I am crediting her on this recipe, but I did a bit of editing to make them work better.

Not all memories are sweet, but these cakes help.



1 Stick plus 1 Tablespoon unsalted Butter

4 Ounces Semi-sweet Chocolate

2 Eggs

1/2 Cup Sugar

3 Tablespoons Flour


1. Butter ramekins with 1 tbls butter and preheat oven to 400 degrees F.

2. Melt butter and chocolate together then set aside to cool.

3. In another bowl mix eggs, sugar and flour with a hand whisk and beat in the cooled chocolate mixture.

4. Divide among 4 ramekins.  Bake for 15-18 minutes.  The top will be cracked and cooked but the inside should be like a brownie.



Ginger Scallion Pork Dumplings


Everywhere you look right now are reminders the end of the world is coming.  Every channel on tv, blogs, really it’s everywhere.  I believe in a lot of things, and I believe something significant is going to happen on 12/21/12.  Do I think the world is going to end?? I don’t believe it completely, but enough to make my families favorite meals on that Thursday.  If it is going to end, there is nothing I can do to stop it.

Whether it does end or doesn’t, there is something I want to tell you.  Your circumstances do not make you who you are, it is what you choose to do with them.  There are always hard times to overcome, and impossible situations but take charge of your situation instead of letting it take charge of you.  Remember that happiness is not a state of being, it is a state of mind.  If you cannot be happy with what you have, nothing will ever make you happy.  And lastly, the only chains that bind you, are the ones you put there.  If there is something you want to do, do it.  Do not allow the chains of fear or self doubt  hold you back.  Remember only you can put them there, and only you can remove them.

Ok, so on a lighter note.  These dumpling are awesome.  Too often I find dumplings to be tasteless on their own relying too much on their sauces.  These have good flavor all on their own.

I hope you enjoy them:)

Ginger Scallion Pork Dumplings

1lb pork (I used 80%)

1 Bunch of Scallions (they come that way from the grocery store), diced- greens only

1 1/2 Ginger minced

1 Tablespoon Soy Sauce

1 Tablespoon of Cornstarch

Wonton Wrappers

Napa Cabbage

Dipping sauce of your choosing

1.Simmer water on the stove with a bamboo steamer or any other kind of steamer you have lined with the napa cabbage on top.

2.Mix together the first four ingredients.

2.Sprinkle in the cornstarch and mix well.  Do not just dump it all in a heap because it will clump.

3. Using a 1/2 teaspoon measure put in wonton wrappers and use water to seal.  Do your best at making pleats on your dumplings.

4.Place in the steamer and steam for 20 mins.  Perfection and soooo very easy!!!

Btw: this recipes makes a ton of these, so you can freeze the leftover filling for another time if you would like.

Garlic Green Beans

Ration night.  It was a game that my great grandfather would play with my mother, and her siblings.  He wanted them to understand what it was like, surviving the great depression.  So one by one they would go into the pantry to pick their dinner, from aluminum cans that had their labels removed.  The can they picked would be their dinner, regardless of what was inside.  My mom would tell us how much they dreaded that night.  But in playing that game, my great grandfather taught my mom a mindset.  She learned how to appreciate what she had and how to make something from nothing.  In turn, my mother passed that down to us.  Now, we did not have to play ration night, thank goodness.  But in the way she cooked, she served as an example to all of us.

You can imagine that yesterday when I looked in my fridge, and saw the uncooked green beans left over from thanksgiving, I did not want them to go to waste.  I checked over my pantry and threw this together as a little snack.  It would also work as a side dish, but with the measurements I have provided it is for one hungry person.  It is not complicated and does not contain a million ingredients.  It is just simply perfect in its simplicity.  I do hope that you enjoy them as much as I did.


Garlic Green Beans

1/2 Lb Fresh Green Beans

2 Cloves  Garlic

2 Tablespoons Butter

Dash of Red Pepper Flakes

1 Tablespoon Dry White Wine

Lemon Juice, salt and pepper to Taste


1. Melt butter in a saute pan over medium/low heat, when melted add the green beans.

2.  Allow them to cook for about 2-3 minutes, and then add in the red pepper flakes and garlic.

3. Cook for a few more minutes (approx 2) , the time will vary depending on your stove.  Ultimately you want the green beans to be tender crisp.

4. Add the white wine and allow the alcohol to cook off, it will reduce by 3/4ths.  Then take off the heat.

5. Finish salt, pepper and lemon juice.

This recipe is very customizable, taste as you go along.  If you like more garlic or more heat, do it!!


Green Soup

Ok first off, no matter how many pictures I take of this soup, it will not look pretty.  It is green and delicious and feeds your soul with love and superfoods, but pretty it is not.   But there is a story behind this soup.  Considering this is my first post I wanted it to say something about me.  And this green soup says something about me.  It goes back to when I was in third grade.  My family and I were living in Florida with my grandparents- Mammie and Poppy.  I was in the living room reading and Poppy was in the kitchen singing, which meant that he was cooking.  On this particular day he was making soup.  I came in to the kitchen in time for him to ask me to sit and eat a bowl of the soup he had been spending all morning perfecting.  I sat with him as he laid out the crackers and brought over a bowl of beautiful soup.  Now, I do not remember the soup that he served because that is not what makes this story special.  It was the pure enjoyment on Poppy’s face as he spooned this soup into his mouth.  He would take a spoonful and close his eyes.  He would breathe in as he took a spoonful because he had polyps in his nose and he could not breathe well through it.  You are probably wondering why is that important, but it made him so human to me and it moved me to tears.  How that soup sang to his soul and how food is such a necessity to life.  Food is a language all its own.  And sitting there with him, changed my life forever.  I would look back on that moment and realize that is where it all began.  In that soup he taught me love, a language and a compassion for humanity that would mold the person that I am.  So this soup I dedicate to Poppy.

Green Soup

2 Bunches of Kale (Ribs removed and loosely chopped)

1 Large Sweet Potato Chopped

2 Carrots Chopped

1 Large Onion Sliced

3 Cloves of Garlic Minced

2 Tablespoons of Canola Oil

1 Cup of Chicken Stock

Cayenne Pepper


1.Put the canola oil in a 4 quart dutch oven and add the onions over low heat.  Add some salt to facilitate the caramelization.  We want these babies to be a caramel color, so this will take about 30 minutes or so.  To get them the right color without scorching I cover them and then stir occasionally.

2.When the onions are almost ready- add garlic.  You want it to become fragrant so let it cook for a minute but do not let it brown.

3. Add the chicken stock. Add the potatoes and carrots, then add water to 1 1/2 inches from the top.

4.Add the kale a little at time to give it time to wilt.  Then turn the heat to medium put the top on and let it cook.  Watch it so it doesn’t boil over.

5.When the potatoes and carrots have gone soft, like really soft, turn off the heat and whip out your immersion blender and blend blend blend.  If you don’t have an immersion blender you can do it in a regular blender in batches.

6.Lastly add the cayenne and salt to taste.  You want a little heat to counter the sweet of the carrots and potatoes.  Enjoy!