The Free Range Gourmet Free range thoughts on the finest ingredients, cuisine, and fine dining in Hawaii.

Range Gourmet

  Local Hawaii ingredients used with an international flair


Monday, October 05, 2009


New York Times reporter investigates the meat industry

by Larry Geller

I was going to write about the New York Times blockbuster article, E. Coli Path Shows Flaws in Beef Inspection, which is a long, tough look at the meat industry and the USDA. But I see that David Shapiro has beat me to it. Please click over and read Where's the beef? You don't want to know.

Good, it would make me sick all over again if I had to summarize that NY Times story.

I’ll add two things to what David has posted: first, Hawaii is mentioned, the tainted raw minced beef at a Japanese restaurant here. Second, I want to point out that the Times includes its source documents as links throughout the article. Good bloggers do this, and I’m glad to see newspapers adopting the habit. Maybe there’s a future for (some of) them.



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