Meat + Poultry - January 2004 - 15

Editor:
Good to see someone else is also concerned about the lack of effort by the meat industry to capitalize on this new eating "lifestyle" (See "Carb buster," November 2003, Page 10). The meat industry is the big winner and yet it appears that, as you said, there could be a whole lot more being
done to make it easier to comply to the new food choices needed to gain the desired results. My
daughter has lost 50 pounds, my wife 37, so far with a few more to go, and I lost 22. That is about
all I can spare. We are on "Sugar Busters," which is similar to the Atkins. We use many of the Atkins foods in our program.
I am a member of the Annual Meat Conference planning committee. At our planning meeting I
brought up this issue. It seemed, at the time, that it fell on deaf ears, but when I saw the agenda for
the conference this issue was strongly represented, of which I am glad.
Keep up the good stuff.
Al Kober
Director, Retail Division
Certified Angus Beef L.L.C.
Wooster, Ohio
Editor:
I appreciated Dr. Grandin's thoughts on humane slaughter specially applied to ritualistic slaughter
(see "Getting religious about slaughter," August 2003, Page 76). I've been involved with kosher
beef slaughter for over 20 years. It's too bad that, as I have seen first hand, some operations "slip
through the cracks." As a consultant for the past several years I've had opportunities to observe
some operations that even Dr. Grandin is unaware of, which would make the hair stand up on her
neck. Somehow the love of the almighty dollar seems to rule out over humane treatment of not
only meat plant workers, but also the animals involved.
G.F.
Lexington, Neb.

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I just read your November 2003 Commentary (See "Carb buster," Pg. 10) and I couldn't agree more.
I had almost the identical conversation with my wife, who along with me is on the second stage
of the Atkins diet. I could not agree more that low-carb diets are here to stay. The problem is that
unless you have tried the diet (and I don't like using the word diet), you are being told by the media
that this is just another fad. I don't know anyone who has attempted a low-carb diet and doesn't
maintain some sort of adherence to low-carb intake.
It blows me away to think that none of the major protein companies have taken this to heart and
invested their resources to that end. As with other items, the first company to do so will have a major advantage. I won't hold my breath but I do look forward to that day.
Mike Hagarty
Eastern Poultry Distributors, Inc.

EASY

Editor:

Corrections
In the November 2003 issue of M&P several errors were printed in the issue's Supplier's Directory, Buyer's Guide and Association Listings.
In the Supplier's Directory:
The correct contact for CFS North America is "Sales manager." The e-mail address for the contact is salesusa@cfs.com. The correct contact for Jarvis Products Corp. is Vince Volpe.
In the Buyer's Guide:
SFK-America also supplies bacon hangers and bacon presses to the industry. They were omitted from those categories.
In the Association Listings:
The address for the American Lamb Council is incorrect. The correct address is: 6911 South
Yosemite St., Suite 200, Englewood, CO 80112-1414; (303) 771-3500; fax (303) 771-8200; email: info@lambchef.com.
Address correspondence to: Editor, MEAT&POULTRY, 4800 Main St., Ste. 100, Kansas City, MO 64112. Letters via
e-mail can be sent to meat&poultry@sosland.com. Letters may also be sent via fax to (816) 756-0494. The Editor
reserves the right to edit letters for length, content and clarity.

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Meat + Poultry - January 2004

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