meat – Cincy Link https://cincylink.com Explore Cincy Wed, 07 Jun 2023 04:05:13 +0000 en-US hourly 1 https://wordpress.org/?v=6.7.1 https://cincylink.com/pub/content/uploads/sites/27/2020/03/apple-touch-icon-precomposed-100x100.png meat – Cincy Link https://cincylink.com 32 32 Lab-grown meat could be worse for environment than agriculture https://cincylink.com/2023/06/07/lab-grown-meat-could-be-worse-for-environment-than-agriculture/ https://cincylink.com/2023/06/07/lab-grown-meat-could-be-worse-for-environment-than-agriculture/#respond Wed, 07 Jun 2023 04:05:13 +0000 https://cincylink.com/?p=202663

Lab-grown meat could have a worse carbon footprint than animal agriculture, study says



THE SPLIT, A NINE MINUTE RIDE. LETICIA, THANK YOU SO MUCH, BRIAN. NEW THIS MORNING, LAB GROWN MEAT MADE FROM ANIMAL CELLS IS THOUGHT TO BE BETTER FOR THE ENVIRONMENT. BUT A NEW STUDY FROM UC DAVIS SHOWS THAT LAB GROWN MEAT COULD POTENTIALLY HAVE A WORSE CARBON FOOTPRINT. JOINING US LIVE WITH THE DETAILS OF THIS NEW STUDY IS ONE OF THE AUTHORS, EDWARD SPANG. THANK YOU SO MUCH FOR JOINING US THIS MORNING. HAPPY TO BE HERE. EDWARD, TELL US THE TOP TAKEAWAYS FROM THE STUDY. YEAH. SO WE CONDUCTED A STUDY AND IT SHOWS THAT THERE’S A RISK THAT CULTURED MEAT ACTUALLY MIGHT BE WORSE FOR THE ENVIRONMENT IN SOME SITUATIONS THAN ANIMAL AGRICULTURE. MUCH OF THIS RISK IS THAT IF WE’RE USING PRODUCTION METHODS, TYPICAL OF THE PHARMACEUTICAL INDUSTRY, IT REQUIRES REALLY RESOURCE INTENSIVE INGREDIENTS TO GROW THIS MATERIAL. THEN IF WE GROW IT IN SORT OF A FOOD FOOD PRODUCTION ENVIRONMENT. WERE YOU SURPRISED BY WHAT YOU LEARNED WHEN YOU STARTED STUDYING THIS? DID YOU THINK THAT THIS WAS GOING TO BE THE OUTCOME? YOU KNOW, WE CONDUCTED THE STUDY BECAUSE WE REALLY WANTED TO DIG INTO WHAT THE CURRENT TECHNOLOGY LOOKS LIKE. A LOT OF THE STUDIES THAT ARE OUT THERE ARE VERY FORWARD LOOKING, YOU KNOW, THINKING ABOUT WHAT THE TECHNOLOGY MIGHT LOOK LIKE IN 5 OR 10 YEARS. BUT WE WERE CURIOUS AS TO WHAT IT LOOKS LIKE RIGHT NOW. AND AGAIN, OUR RESULTS SORT OF SHOWED THAT THERE COULD BE A RISK OF IT BEING WORSE THAN ANIMAL AGRICULTURE. BUT WE RAN A NUMBER OF SCENARIOS AND IN SOME SCENARIOS IT DID PERFORM BETTER THAN ANIMAL AGRICULTURE. SO THE STUDY OVERALL ISN’T REALLY AN ENDORSEMENT OF ONE OR THE OTHER. IT’S JUST A SORT OF A CAUTIONARY TALE THAT IF WE DON’T TRACK THIS INFORMATION CAREFULLY, WE MIGHT END UP IN A SITUATION WHERE WE’RE PRODUCING SOMETHING THAT ACTUALLY IS WORSE FOR THE ENVIRONMENT. HOW COMMON IS LAB GROWN MEAT RIGHT NOW? ARE A LOT OF PEOPLE ABLE TO PURCHASE IT AND CONSUME IT? AS WE SPEAK? IT’S NOT REALLY IN THE MARKETPLACE AT THIS POINT. I BELIEVE THERE’S ONE RESTAURANT IN SINGAPORE THAT’S SELLING CHICKEN NUGGETS WITH SOME LAB GROWN MEAT IN IT, BUT IT’S THE ENTIRE PRODUCT IS NOT LAB GROWN MEAT. AND IT’S VERY, VERY LIMITED IN ITS DISTRIBUTION RIGHT NOW. AND WHAT GOES INTO DOING A STUDY LIKE THIS? HOW MANY RESOURCES AND TIME DID YOU HAVE TO DEVOTE TO GET YOUR RESULTS? THIS STUDY ACTUALLY QUITE A BIT OF TIME. I WORKED WITH ONE OF MY GRADUATE STUDENTS, DEREK REISNER. HE DID A WONDERFUL JOB OF REALLY UNDERSTANDING THE PROCESS OF OF CULTURED MEATS AND THINKING ABOUT ALL THE INPUTS AND OUTPUTS REQUIRED IN THE PROCESS. SO WHEN I TALK ABOUT INPUTS, I’M THINKING ABOUT, YOU KNOW, THE INGREDIENTS THAT GO INTO FEED THESE ANIMAL CELLS. AND THAT’S GLUCOSE FOR ENERGY. SOME AMINO ACIDS TO GROW PROTEINS. AND WHEN YOU TRACK ALL THE INGREDIENTS GOING IN TO FEED THESE CELLS, IT’S QUITE RESOURCE INTENSIVE TO THINK ABOUT ALL THE FOOD WE NEED TO GROW TO FEED THE ANIMAL CELLS AND AS COMPANIES ARE THINKING ABOUT DOING THIS, WHAT DO YOU SUGGEST? THAT TO LIMIT THE CARBON FOOTPRINT WHEN PRODUCING THESE PRODUCTS? WELL, AS I SAID, THE INGREDIENTS ARE A MAJOR DRIVER HERE. SO WE’RE GOING TO HAVE TO THINK ABOUT HOW WE FEED THESE CELLS AND WHAT THEY’RE REALLY GOING TO REQUIRE IS A LOW COST INGREDIENT MIX THAT IS, YOU KNOW, NOT VERY RESOURCE INTENSIVE, BUT ALSO LOWERS THE RISK OF POTENTIALLY CONTAMINATE EATING THE BAT. WE REALLY WANT TO GROW THESE CELLS UNDER OPTIMAL CONDITIONS AND WE NEED TO FIND THE RIGHT BALANCE OF THOSE OPTIMAL CONDITIONS, BUT NOT HAVING INPUTS THAT ARE SO RESOURCE INTENSIVE. YOUR LAST MESSAGE FOR CONSUMERS WHEN THIS DOES FINALLY GO ON THE MARKET AND IT’S MORE WIDESPREAD, I WOULD SAY, YOU KNOW, THINK ABOUT THIS POTENTIAL NEW FOOD PRODUCT. THIS IS ENTIRELY NEW TO THE MARKET. IT’S EXCITING IN MANY WAYS, BUT WE DO WANT TO MAKE SURE THAT THERE’S ONGOING SCIENTIFIC STUDIES TO MAKE SURE THAT THIS THIS PRODUCT THAT’S TOUTED AS BEING VERY GOOD FOR THE ENVIRONMENT ACTUALLY IS. AND THAT’S JUST GOING TO REQUIRE FURTHER TECHNOLOGICAL ADVANCEMENT AND FURTHER STUDY. EDWARD SPANG WITH UC DAVIS, THANK YOU SO MUCH FOR SHARING YOUR STUDY WIT

Lab-grown meat could have a worse carbon footprint than animal agriculture, study says

Lab-grown meat made from animal cells is thought to be better for the environment. Now a study from the University of California, Davis, shows that lab-grown meat could potentially have a worse carbon footprint. One of the authors of the study, Edward Spang from UC Davis, said lab-grown meat isn't on the market in the United States yet, but there are things to consider before mass production.The study by UC Davis found the global warming potential to be four to 25 times greater than regular beef."We conducted a study, and it shows that there is a risk that cultured meat might be worse for the environment in some situations than animal agriculture," Sprang said. "Much of this risk is that if we are using production methods that are typical of the pharmaceutical industry, it requires really resource-intensive ingredients to grow this material than if we grow it in a food production environment." Watch the full interview in the video player above.

Lab-grown meat made from animal cells is thought to be better for the environment.

Now a study from the University of California, Davis, shows that lab-grown meat could potentially have a worse carbon footprint.

One of the authors of the study, Edward Spang from UC Davis, said lab-grown meat isn't on the market in the United States yet, but there are things to consider before mass production.

The study by UC Davis found the global warming potential to be four to 25 times greater than regular beef.

"We conducted a study, and it shows that there is a risk that cultured meat might be worse for the environment in some situations than animal agriculture," Sprang said. "Much of this risk is that if we are using production methods that are typical of the pharmaceutical industry, it requires really resource-intensive ingredients to grow this material than if we grow it in a food production environment."

Watch the full interview in the video player above.


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]]> https://cincylink.com/2023/06/07/lab-grown-meat-could-be-worse-for-environment-than-agriculture/feed/ 0 Healthy Eating on a Budget | Cincinnati Children's https://cincylink.com/2021/11/16/healthy-eating-on-a-budget-cincinnati-childrens/ https://cincylink.com/2021/11/16/healthy-eating-on-a-budget-cincinnati-childrens/#respond Tue, 16 Nov 2021 05:58:08 +0000 https://cincylink.com/?p=14055

HealthWorks! Healthy Living Series: Healthy Eating on a Budget
by The Center for Better Health and Nutrition/HealthWorks! at Cincinnati Children's

Shelly Frank, Registered Dietitian: "Planning healthy meals can sometimes be a challenge. We often hear that it is a struggle to provide balanced meals due to food cost or food waste.

Today, we're going to show you some healthy food choices that will help you save money and keep your kitchen stocked.

The "MyPlate" graphic can be used to build a healthy meal. Each section represents a different food group. We will go through each section and highlight cost-saving tips.

In general, buying in bulk, choosing store brands, buying on sale and in season are all good ways to save money.

Meal planning often starts with the protein group, which includes foods such as meat, chicken, fish, eggs and beans. Beans are budget-friendly and a good way to stretch your food dollar. They make a great addition to soups, stews and casseroles. Canned meats and fish are shelf-stable and can be substituted into most recipes.

For fresh meats, buy on sale or in bulk if your budget allows. Meats are easy to freeze. Or, cook a batch of meat that can be used in several meals for the week.

Eggs and peanut butter are healthy, low-cost proteins that are easy to add to meals or snacks.

Processed or instant grains are often not the healthiest options and tend to cost more. Choose longer-cooking grains like rice and cereal.

We recommend whole grains when choosing bread, rice and pasta for more fiber and nutrition.

Remember to compare prices when shopping. Choosing store brands will often save money.

Half your plate should be produce. Choose fresh fruits and vegetables that are in season. It will cost less and taste best. Buy the amount you can use before it spoils.

Convenience items like precut fruits and vegetables tend to cost more. Canned and frozen fruits and vegetables are healthy options available year-round. Choose fruit canned in 100 percent juice and low or no sodium canned vegetables.

In the dairy section, consider buying larger containers. Skip the sugar by choosing plain versus flavored milk. Pick plain yogurt or yogurts lower in sugar.

Planning ahead is key to staying on track with your food choices and budget. For more tips and ideas, please watch our grocery shopping and meal planning videos."

--

The funding for these videos was in part provided by Master Han and the Han’s White Tiger Tae Kwon Do Annual Break-A-Thon. Thank you!

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]]> https://cincylink.com/2021/11/16/healthy-eating-on-a-budget-cincinnati-childrens/feed/ 0 Rising meat prices hitting business owners, customers in the pocket https://cincylink.com/2021/09/15/rising-meat-prices-hitting-business-owners-customers-in-the-pocket/ https://cincylink.com/2021/09/15/rising-meat-prices-hitting-business-owners-customers-in-the-pocket/#respond Wed, 15 Sep 2021 04:17:35 +0000 https://cincylink.com/?p=92855

Shopping for beef, pork or chicken? Be prepared to spend a little extra than you have in the past.The prices of all three have gone up during the pandemic, particularly in the last few weeks. "I haven't really paid that much attention to the meat prices, but if you do watch the news at all, you do know that there is a surge in the prices across the board for a lot of commodities," said 12-year Avril & Bleh customer Jim Whalen.According to new consumer inflation data report from the Labor Department, beef prices alone jumped 12.2% over the last year. Pork prices jumped 9.8% in the last year, and chicken prices jumped 7.2%"Actually the past two to three months have been awful," said Main Street Market owner Christina Busch.Busch's family has been in the meat business for decades, and they say right now is the worst inflation they've seen with prices from suppliers steadily going up each week."Usually, you know, it'll fluctuate a few cents every week, whether it go up, whether it go down a few cents, but the past two to three months, it has done nothing but go up, and it hasn't been by sense, it's been by dollars," Busch said.The Biden administration believes a handful of big meatpacking companies like Tyson Foods and JBS USA, which control most of the country's supply, are making the market less competitive. In July, the president signed a new executive order to promote competition in the economy as a whole. Market owners say they welcome any kind of help to keep them off the chopping block. "I don't know how much longer we're going to be able to last if prices keep rising, because I know people aren't going to want to spend $25-plus on the steak — there's just there's no way," Busch said.The administration is setting aside $500 million to help supply new meat processors to compete with the big four.The justice department is also investigating alleged price-fixing in the chicken market.

CINCINNATI —

Shopping for beef, pork or chicken? Be prepared to spend a little extra than you have in the past.

The prices of all three have gone up during the pandemic, particularly in the last few weeks.

"I haven't really paid that much attention to the meat prices, but if you do watch the news at all, you do know that there is a surge in the prices across the board for a lot of commodities," said 12-year Avril & Bleh customer Jim Whalen.

According to new consumer inflation data report from the Labor Department, beef prices alone jumped 12.2% over the last year. Pork prices jumped 9.8% in the last year, and chicken prices jumped 7.2%

"Actually the past two to three months have been awful," said Main Street Market owner Christina Busch.

Busch's family has been in the meat business for decades, and they say right now is the worst inflation they've seen with prices from suppliers steadily going up each week.

"Usually, you know, it'll fluctuate a few cents every week, whether it go up, whether it go down a few cents, but the past two to three months, it has done nothing but go up, and it hasn't been by sense, it's been by dollars," Busch said.

The Biden administration believes a handful of big meatpacking companies like Tyson Foods and JBS USA, which control most of the country's supply, are making the market less competitive.

In July, the president signed a new executive order to promote competition in the economy as a whole.

Market owners say they welcome any kind of help to keep them off the chopping block.

"I don't know how much longer we're going to be able to last if prices keep rising, because I know people aren't going to want to spend $25-plus on the steak — there's just there's no way," Busch said.

The administration is setting aside $500 million to help supply new meat processors to compete with the big four.

The justice department is also investigating alleged price-fixing in the chicken market.


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]]> https://cincylink.com/2021/09/15/rising-meat-prices-hitting-business-owners-customers-in-the-pocket/feed/ 0 Cincinnati-Style Chili – Food Wishes https://cincylink.com/2020/04/05/cincinnati-style-chili-food-wishes/ https://cincylink.com/2020/04/05/cincinnati-style-chili-food-wishes/#comments Mon, 06 Apr 2020 03:00:16 +0000 https://cincylink.com/?p=11666

It’s always treacherous attempting an iconic, regional specialty like Cincinnati-style chili, especially when you’ve never actually had the “real thing.” People are very protective of these types of dishes, and any variance from what they think the recipe should be is met with a visceral condemnation. On the other hand, the food Gods hate a coward, and so I made it anyway.

For the fully formatted, printable, written recipe, follow this link:

To become an official “Food Wisher” and read Chef John’s in-depth article about this Cincinnati-Style Chili, follow this link:

You can also find more of Chef John’s content on Allrecipes:

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