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~Megs~
242/141/160 (130)
dress size 26/10/8
5'4", Female, May 2, 2003
My blog:
http://mformiscellaneous.blogspot.com/ -
Re: Food Economics
Thanks for sharing Megs.
Interesting... and not surprising.
Before and after:
PLEDGING FLIGHTS
Completed: 1st set of buildings and mountains (Everest,M.Blanc & Kilimanjaro, twice); Tower Masts & Chimneys; More virtual buildings; Challenger's Choice x 2 (volcanos and mountains on Mars). Currently climbing: Mount Snowdon again: 416/475
Start 10 Jan 2005. Maintenance since Aug. 2005.
F/56yrs/5'.4"
SW:77.7 LW:56.5 CW:60.1 (kilos) -
Re: Food Economics
That was a great experiment. Homemade food is just so much better...tastier, more nutritious and cheaper. I seldom buy anything prepared or fast foods but when I do, I'm amazed at how salty it is and otherwise pretty flavorless. Too bad more people don't cook from scratch even though I think that is slowly changing. I hope anyway.
I found this to be extremely scary:
I haven't seen the Food, Inc. movie or read the book yet but plan to. It addresses this issue. Have to admit I'm scared to know more horror stories about our food than I know now though.According to the BK Web site, at http://www.bk.com, the company uses "100% USDA inspected Ground Beef," which sounds like something but actually means almost nothing. John Dewar, Boston's preeminent butcher, said he would guess that "close to 99 percent of all beef consumed in the U.S. is USDA inspected, which means that the beef can come from any country, any kind of beef animal -- veal, cow, bull or steer -- and any muscle part of any or all of these sources combined."Comment
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