“Excuse me waiter, there are chemicals in my soup.”

Beef mince
(Photo credit: jkblacker)

My latest article for the Lake County Record-Bee Green Scene page:

Regular readers of the Timberati blog or the Green Chain column know that I am not chemo-phobic. In fact, I enjoy eating chemicals because all foods are chemicals.

To be afraid of chemicals is to fear our world. We cannot escape chemicals; they surround us. After all, water is a chemical, carbohydrates are chemicals, lipids and proteins are chemicals, amino acids are chemicals, and vitamins are chemicals. In a (chemical) nutshell, without chemicals there is no life. We are made of chemicals, and the chemical reactions in our bodies’ cells turn food into energy so that we may function.

As Deborah Blum, a Pulitzer Prize-winning science writer, said about what people mean when they say “chemical-free,” “They mean a product free — so far as they know — of industrial or synthetic chemical compounds. It’s a concept invented by a marketing genius to sell products…”

We chemically fuel ourselves in the morning. You probably start the day with coffee, as I do; it’s a veritable witches’ brew of 2,000 chemical compounds, including: benzo(a)pyrene, benzaldehyde, benzene, benzofuran, caffeic acid, catechol, 1,2,5,6-dibenz(a)anthracene, ethyl benzene, furan, furfural, hydrogen peroxide, hydroquinone, d-limonene, and 4-methylcatechol. Tea is not much better. In fact, all food is naturally loaded with chemical poisons, toxins, carcinogens and mutagens because Nature put it there.

Consider any potato, organically grown or conventionally grown matters not a whit. It provides three times the calories per acre of rye or wheat and it is easy to grow. It is not sexy but it is filling and nutritious. Yet, “the potato is a regular Chernobyl among vegetables,” writes P. J. O’Rourke in his 1994 book, All the Trouble in the World, “Within the dread spud we find solanine, chaconine, amylase inhibitors, and isonavones —which, respectively, cause gastrointestinal-tract irritation, harm your nervous system, interfere with digestive enzymes, and mimic female sex-hormone activity. An extra helping of au gratin and you’re a toilet-bound neurasthenic hermaphrodite with gas. If you live that long. Potatoes also contain arsenic.”

Potatoes and coffee are but two examples, the point is the presence of natural poisons, toxins, carcinogens and mutagens applies to virtually all foods.

The ‘chemicals are bad’ mantra begins, as Deborah Blum points out, when food producers intentionally put chemicals, synthetic chemicals especially (usually for preserving and extending shelf life), in our food. Never mind that people have practiced food preservation using chemicals for several millennia. For instance they have used sodium chloride (salt), dihydrogen monoxide (water) and acetic acid (vinegar) to preserve various vegetables by pickling them to have them through the winter.

Which brings us to the use of ammonia (NH3) and boneless lean beef trimmings (BLBT) or what detractors, such as U.S. Department of Agriculture whistleblower, Gerald Zirnstein, and celebrity chef Jamie Oliver, sneeringly call ‘Pink Slime.’

On March 7, ABC News ran a story titled, “70 Percent of Ground Beef at Supermarkets Contains ‘Pink Slime’” The story contends that at some time between 1989 and 1993 former undersecretary of agriculture, Joann Smith okayed the use of BLBT over the objections of some USDA scientists, and upon leaving the USDA, was rewarded with an appointment to a board of directors for one of Beef Products, Incorporated’s (BPI) suppliers.

BPI uses centrifuges to separate bits of meat from fat to make BLBT. According to a 2008 story in the Washington Post, around 1998 Eldon Roth and his engineers at BPI, the makers of BLBT, “began working with ammonium hydroxide, a food additive already approved by federal regulators for use in processing cheese, chocolate and soda. It also exists naturally in beef.” Because pathogens such as E.coli O157:H7 are used to the acidic conditions in the intestinal tract, Roth hoped that lowering the pH would “create less hospitable conditions for bacteria.” It did.

There you have it. Around 14 years ago, BPI developed a way to treat bits of meat with a USDA approved anti-microbial food additive that is used in sodas, cheeses and chocolates. In other words, we have been eating ‘Pink Slime’ without complaining for over a decade and swallowing ammonium hydroxide even longer.

No one is accusing BPI of creating an unsafe product, only one that sounds icky.

This is a first-world problem friends, worrying about icky-sounding food. “Until comparatively recently,” Rob Lyons writes in Panic on Plate, “there was only one question that the majority of people needed to ask in relation to food: how will we get enough?”

BPI’s produces safer ground beef, reduces waste and keeps down food costs. Shame on them!

“Waiter, may I have some more chemicals, please?”

Update (3/26/2012):

J. Patrick Boyle of the American Meat Institute has issued a statement about ABC News’ report:

Congratulations, ABC World News. Your relentless coverage and uninformed criticism of a safe and wholesome beef product has now delivered a hook for yet another nightly news broadcast.

Today, a three-week war waged on a beef product called lean finely textured beef came to a painful head as hundreds of people lost their jobs when one of the primary processors shuttered three plants. While lean finely texture beef was given a catchy and clever nickname in ‘pink slime,’ the impact of alarming broadcasts about this safe and wholesome beef product by Jamie Oliver, ABC News and others are no joke to those families that are now out of work.

Lean finely textured beef has been processed for two decades, blended into ground beef at very low levels to enhance the leanness of ground beef and safely consumed. But the frenzy of misinformation that has swirled during the last several weeks gives new meaning to Winston Churchill’s great quote, ‘A lie gets half way around the world before the truth has a chance to get its pants on.’

Sources:

“70 Percent of Ground Beef at Supermarkets Contains ‘Pink Slime’” ABC News By Jim Avila, Mar 7, 2012 7:52pm http://abcnews.go.com/blogs/headlines/2012/03/70-percent-of-ground-beef-at-supermarkets-contains-pink-slime/ (accessed March 19, 2012)

All the Trouble in the World: The Lighter Side of Overpopulation, Famine, Ecological Disaster, Ethnic Hatred, Plague, and Poverty” by P. J. O’Rourke, 1994

“Ammonium Hydroxide.” Beef Products Inc. http://beefproducts.com/ammonium_hydroxide.php (accessed March 19, 2012)

“BPI Ground Beef Gets Support From Food Safety Leaders” Food Safety News by Dan Flynn Mar 09, 2012

“Chemical-Free Nonsense” Los Angeles Times By Deborah Blum, January 22, 2012. http://articles.latimes.com/2012/jan/22/opinion/la-oe-blum-chemicals-20120122 (accessed March 19, 2012).

“Eating ‘Pink Slime’: Why It’s NBD (No Big Deal).” JetLagged Magazine. http://jetlaggedmagazine.com/snobby-scholar/eating-pink-slime (accessed March 22, 2012).

“Engineering a Safer Burger” Washington Post by Annys Shin, June 12, 2008. http://www.washingtonpost.com/wp-dyn/content/article/2008/06/11/AR2008061103656.html?sid=ST2008061200002 (accessed March 19, 2012)

“Lies, damned lies and ‘pink slime’.” Panic on a Plate blog by Rob Lyons. http://www.paniconaplate.com/index.php/site/article/liesdamnedliesandpink_slime/ (accessed March 22, 2012)

“Panic on a Plate: How Society Developed An Eating Disorder” by Rob Lyons, 2011

“Q&A with Elisabeth Hagen, Part II: Poultry, ‘Pink Slime’ and Labeling. ” Food Safety News http://www.foodsafetynews.com/2012/03/qa-with-elisabeth-hagen-part-ii-poultry-pink-slime-and-labeling/ (accessed March 22, 2012)

“Questions and Answers about Ammonium Hydroxide Use in Food Production.” Food Insight. http://www.foodinsight.org/Resources/Detail.aspx?topic=QuestionsandAnswersaboutAmmoniumHydroxideUseinFood_Production (accessed March 19, 2012)

“Thanksgiving dinner hazard.” American Council on Science and Health. http://www.wnd.com/2002/11/16035/ (accessed March 20, 2012).

“The Truth About Jamie Oliver’s ‘Pink Slime’” Huffington Post – UK. http://www.huffingtonpost.co.uk/rob-lyons/jamie-olivers-pink-slimeb1240983.html (Accessed February 2, 2012)

The World is Getting Richer, and That’s a Good Thing

Peter Diamandis, X-Prize founder, says the world is getting richer; and that’s a good thing for everybody, especially those living in poverty. Technology in the hands of several billion people will make those who subscribe to Paul Ehrlich‘s IPAT formula blanch. But it should mean a healthier population and a healthier planet. Take a moment and consider how blighted United States, Canada, western Europe are and then how Eden-like poorer countries such as North Korea are.

http://c.brightcove.com/services/viewer/federated_f9?isVid=1

The Green BS-ometer Checklist: 5 red flags to watch for

My latest Green Chain column for the Lake County Record-Bee:

Do you think that what commercials want to sell you and people promoting a “green” lifestyle are miles apart? They are not as far apart as you might think.

Commercials sell a fantasy world; the message is usually: “If you buy this, you will be sexually desirable.” Commercials come from advertisers whose job it is tell you a story to suspend your disbelief and imagine that you could be cool.

There are also messages targeted by those in the green community: “If you do [this], you will be green” or, more frequently, “People who do [this] are not green—stop them before they do more harm!”

“Slogans and sound bites masquerade as scientific fact,” is what Tom Knudsen wrote in a 2001 Sacramento Bee Special Report titled “Environment, Inc.” Inoculating yourself against bogus bromides requires that you be aware and learn the facts.

A green lifestyle means that you support the wise and sustainable use of our earth’s resources. So, frugality is the ultimate goal and wasting anything–land, wood, paper, minerals, time, energy–is not, by definition, “green.” If you want to “live simply, so that others can simply live,” do not waste your time or treasure on quack products.

Here is a list of some red flags for you to watch for:

1. Claims couched in scientific gibberish

Quacks and charlatans have long used highfalutin gibberish to make a useless product sound legitimate. The Iraqi government bought, to the tune of $40,000 each, 150 “ADE-651” bomb detection devices. Each ADE-651 consisted of a telescoping antenna that swiveled on a palm-sized plastic box with a plastic RFID chip inside. The manufacturer claimed it used “electrostatic magnetic ion attraction” to locate bombs. These worthless pieces of plastic and metal do not do anything and so have meant hundred of deaths and injuries due to bombs going through checkpoints undetected.

2. The product sounds scientific

During the 1940s, Dr. William Koch, a Detroit physician and homeopathic practitioner, claimed that he had synthesized a substance he called glyoxylide. Glyoxylide was an antidote to the “toxins,” that caused ailments including diabetes and cancer. This miracle drug worked even at the minute level of one part per trillion. Glyoxylide was merely distilled water.

3. The product claims to rid the body of toxins

Ridding our bodies of toxic substances are the jobs of our livers and kidneys, and if they are healthy, they do just fine. We send most bad things into a toilet. And, no, it is not possible not to put toxic substances in your body. As examples: honey contains benzyl acetate; chocolate contains an alkaloid, theobromine; brussels sprouts, cabbages, cauliflower, collard greens, and horseradishes contain allyl isothiocyanate; and neochlorogenic acid lurks in apples, apricots, broccoli, Brussels sprouts, cabbage, cherries, coffee, kale, peaches, and pears. These are but a few examples; the list includes all food. (Ames, 1990)

Everything has a toxic dose and everything has a non-toxic dose. Let me repeat that last statement because it is critical to our understanding the world. EVERYTHING we come in contact with can be toxic and harm us, including water and oxygen. Paracelsus, the father of modern toxicology, put it this way: “Sola dosis facit venenum (only the dose makes the poison).”

4. Anecdotes and testimonials alone support the claims

Stories have power. We believe stories. That is why commercials work. Vice-President Dan Quayle supposedly said, “We should develop anti-satellite weapons because we could not have prevailed [against the Soviet Union] without them in ‘Red Storm Rising’.” While a number of my friends, rightfully, knock Quayle here for his naïveté, they see no irony to reference Huxley’s “Brave New World” when explaining their worries over genetic engineering.

Stories alone without numbers to back them up are misleading. The next time you see a diet commercial, check the small print below the celebrity spokesperson: “Results not typical.”

5. Attacks and name calling

When a group or product attacks critics as being in the employ of Big Ag, Big Pharma, Big Oil, or Big Bogeyman, you should wonder about the people making the accusations. Name-calling is a way of ducking an issue and muddying the message without addressing the facts. The meme that big industries are evil is just too trite. You know, the world is not as simple as that.

***

These are but a few of the red flags to watch for. Your time, money, or talent should not be wasted. After all, being wasteful is not green.

Weekend Postcard: Our Big Blue Marble

Most Amazing High Definition Image of Earth - Blue Marble 2012
(Image Credit: NASA/NOAA/GSFC/Suomi NPP/VIIRS/Norman Kuring)

The National Aeronautics and Space Administration (NASA) says this, “‘Blue Marble’ image of the Earth” was “taken from the VIIRS instrument aboard NASA’s most recently launched Earth-observing satellite – Suomi NPP. This composite image uses a number of swaths of the Earth’s surface taken on January 4, 2012″and released January 25, 2012.

‘Sustainable’ projected to remain ‘robust’

This XKCD cartoon by Randall Munroe lampoons the notion of extrapolating anything far into the future. Buzzwords gain momentum, but then fall out of favor. Buzzwords, from my memory, that have had their place in the sun include: relevant, viable, resonate, robust. Let me utilize a Gaussian distribution curve to illustrate. Any others?

Weekend Postcards of Deforestation

I know the Weekend Postcards are normally devoid of argument and point making. But, I thought it would be fun to look at deforestation differently. To see that deforestation is not necessarily the result of logging (illegal or otherwise). Deforestation comes about from people using the land. Agriculture heads up the list of deforestation causes followed by wood gathering for heating and cooking [Source: Global Forest Resource Assessment 2010Key Findings]. Fires, slash and burn agriculture, mining, and hydro-electric projects also contribute to deforestation.

Agriculture and heating/cooking head the list of causes of deforestation.

Once the primary causes of deforestation are obvious, it becomes equally obvious that lowering the demand for wood (by using less wood or substitutes) will not make a difference in lessening world deforestation. It’s not the demand for lumber or paper that drives deforestation, it’s the demand for food and heating/cooking supplies.

Deforestation results from people trying to survive by eking livings from the land. “Some 350 million people in tropical countries are forest dwellers who derive half or more of their income from the forest. Forests provide directly 10 percent of the employment in developing countries,” says Jeffrey Sayer, Director General of the Center for International Forestry Research (CIFOR), based in Bogor, Indonesia, which researches better ways to manage and preserve existing forests. CIFOR is one of two CGIAR research institutes that specialize in tropical forestry. A 1996 report by the Consultative Group on International Research (CGIAR) states that:

[T]he main threat to tropical forests comes from poor farmers who have no other option to feeding their families other than slashing and burning a patch of forest and growing food crops until the soil is exhausted after a few harvests, which then forces them to move on to a new patch of forest land. Slash-and-burn agriculture results in the loss or degradation of some 25 million acres of land per year (10 million hectares).

This means that nearly 80% of tropical deforestation in 1995 came from subsistence farmers. (Source: FAO, Annex 6
Earlier global assessments, page 320
)

Vineyard. Alexander Valley area
Siskiyou county area
Wine grape Vineyard after snowstorm. Lake County, California
Corn field near Cooperstown, New York
Farms may appear idyllic, but they are not ideal from an environmental perspective
Vineyard, Napa County, CA. Agriculture is a primary cause of deforestation.

Discussing “Working Landscapes, Working Waterscapes”

Hetch Hetchy
Hetch Hetchy reservoir. Image by Phil Eager via Flickr

I attended a panel discussion at the California Historical Society, January 18, 2012 about appropriate land uses on public land. It was titled Working Landscapes, Working Waterscapes. Its purpose was to explore how we might “build a consensus” and perhaps “change the ways we think about and manage cultural and working landscapes within parks, natural areas, and wildernesses.” Is there a way we could “become better stewards of our public lands?”

The panel consisted of:

I captured as much as I could from the discussion. These are snippets:

Moderator: Is it possible to find or fashion consensus in the use of public lands for working landscapes? The initial answer is NO.
Panel:

Richard Walker: The guiding ideas of conservation have changed over the past 100 years. Recreation has changed from automobile sightseeing to backpacking ethic to “working landscapes” where many of us take pleasure in the idea. Working landscapes embody conservation easements and other ideas. Point Reyes is ambiguous because it originally embodied some initial ideas of working landscapes. Agrarian landscapes provide aesthetic value. This working landscapes idea is particularly popular in Europe with an ‘artisinal’ use of the land.

Kelly Cash: We all see the land as something sacred. On the Malpai some hardcore preservationists and hardcore ranchers found common ground and the idea of “Working Wilderness” was born. In the Working Wilderness experience, the people and the wilderness work in a symbiotic relationship.

Amy Meyer: ” ‘Wilderness’ means something different to me.” She referenced the Wilderness Act. However, she noted that some people see wilderness as a ‘wild place.’ “I don’t expect, for example, to encounter bicycles.” “No bicycles in wilderness.” “Wilderness, to me, is a very defined place.” “Being one with the universe.” “Civilization drops away.” “Temporarily, I’m a visitor.”

Moderator: Are there not some sacred places, such as Hetch Hetchy?

Kelly Cash: Sacred things can have piety to them. There are sacred spaces. Hetch Hetchy is one of those sacred places. We will be remembered for what we innovate. We need to innovate as much as we possibly can.

Moderator: Perhaps we want it all. We want our wilderness next door.

Richard Walker: People are passionate about areas closest (in proximity) to them. We have intense feeling about close in areas because we grew up visiting these places when we were younger.

Moderator: Are there any areas that are hands-off?

Amy Meyer: “Wilderness!” It is something you can not bring back.

Moderator: How do we resolve this?

Kelly Cash: In my dream world there should be another blue-ribbon commission. “We’re Californians damn it! We innovate!”

Moderator: (inaudible)

Richard Walker: Every inch of acreage around the Bay Area has been fought over. “Wilderness is not a given state of nature, it’s a political idea.”
“The terrain has shifted.” “Public lands are disappearing.”

Kelly Cash: “I think it’s a big mistake to say that fighting is the only way.”

The Moderator then opened the floor up to comments and questions. People generally made sub-audible statements to which one in the panel would respond.

+++

I came away with the impression that all the participants, Amy Meyer and Richard Walker in particular–and perhaps to a lesser extent Kelly Cash and Jon Christensen–felt that a pure form of Nature, with a capital N, exists. I disagree: it exists only as a construct of our imaginations. “Nature” is an ethos of those of us who are well off enough to not have to worry about mere survival. Nature and the ‘end of nature’ is something we wax elegiac about when we no longer have to wrest food, clothing, and shelter from our environment on a daily basis.

I would have liked to have seen an economist with an interest in environmental issues on the panel. Hetch Hetchy the reservoir, as an example, may have been “sacred” to everyone in the room, but Hetch Hetchy the dam provides valuable water to a populace that would be in constant drought conditions without it. Hetch Hetchy Valley may be more valuable as scenery, but if it is restored to its earlier undammed state, other areas will then be pressed into service and water will be diverted from other “sacred” spaces for the needs of the people of San Francisco. We delude ourselves if we think that there are only benefits from those places or projects we support or want to preserve in a sort of amber (e.g. renewable energy and wilderness) and only costs for those resources we oppose the use of.

While the conversation’s goal was to find common ground for a way forward, it neglected to bring in economics as a mechanism to achieve that. Economics is the study of incentives. Richard Walker dismissed any place for economics at the table when he said, (paraphrased) ‘It is ludicrous to talk about “ecosystem services.” Money has no place in the discussion.’ His point was that Nature is so important that it cannot commodified. I strongly disagree.

Finding the degree to which we humans can live with our alteration of a landscape will always be an economic question. Consider a thought experiment: would we want Point Reyes Seashore completely pristine if it took our entire Gross Domestic Product to transform it to that magical/mythical state? You and I would live in complete poverty (i.e. less than $1.25/day) in order to have this seashore restored. We would have to forage for food by trapping animals every day. Point Reyes might be a wonderland that only the wealthy elite can see but we would be happy that Nature had been saved at Point Reyes while (like the North Koreans) we pick kernels of corn out of pig excrement. Hallelujah. Praise Gaia. While this is an extreme example, you get my point. We can, and do, place price tags all the time on things like parks, clean water, and clean air. We just don’t usually think about it while we are doing this. We measure the cost of preserving land by looking at what we need to give up to have it preserved. And I would be willing to bet that none of the panelists would choose to preserve Point Reyes if they could never have enough money to get there, and its preservation took so much of our resources that the 99% could not eat.

Money and economics have to be part of the discussion.

Despite the monetizing of aesthetic and environmental services that parks and wildlands offer, economists do not try to put an exact and absolute price on these “commodities.” They just try to compare like with like. This comparing like with like is termed a cost-benefit analysis.

What actually happens is that when a cost benefit analysis says that this marshland is worth £squiddelypop as a nesting and feeding area for wading birds the statement is not that you can take the marsh to the bank and in return get the cash for this £squiddelypop divided by four pints beer. Rather, it’s that by their actions, on average, humans behave as if the value of this marshland nesting and feeding area for wading birds is worth that multiple of the value they put on that many pints of beer. We are not claiming that anything has an absolute value: we are claiming that human beings seem to put this value on it as compared to the other value they put on that over there. The only reason that we put these values into pounds and pence is so that we can do sums.

Another way of putting this is that we are using commensurable values because all of the values we are using are the (perhaps arbitrary, certainly subjective) values that human beings put on these things.

Now we have our method, this cost benefit analysis. We have the values which we can slot into our sums. We must now work out which is a cost and which is a benefit: sums notoriously don’t work out if you get that bit wrong. – Tim Worstall, Chasing Rainbows (emphasis added)

Or, said another way, if you remove Hetch Hetchy reservoir there will be a major loss of water to the people of San Francisco. The people who live in San Francisco would not have enough water to live there unless somebody else pays an environmental or monetary price (by diverting water from somewhere else). By relocating the dam to another place on the  Tuolumne River, another set of costs are incurred. There’s no such thing as a Free Lunch. Someone pays the bill.

I also came away with the feeling that Amy and Richard and most of the audience thought nature was static, that at some time before the 20th century or perhaps before the Industrial Revolution, but certainly before today, things were pristine and untouched. Just the opposite is probably the truth: that once we became wealthy enough to afford it, we could begin to set aside “natural” areas. I think that the fact that the discussion took occurred at all last night is a positive thing. And I think we need to keep talking.

Weekend postcard: Alexander Valley

This weekend’s postcards were taken in the Alexander Valley area in Sonoma County near Healdsburg. They were taken last year in May so the grass on the hills had begun turning brown in the shallower and more exposed soils. The grapes were in full leaf.

It was one of those perfect California days. I had gone to Bear Republic Brewery and had a flight of tasters to accompany an incredible lamb burger. Afterward, I went to hear my friend and fellow writer, Ken Dalton talk about what it takes to write his “Pinky and the Bear” series.