Hey, Got a License To Grow That Food?
The War on Food: Eggsactly What Is Going On Here?
by Mac Slavo
Reading this week’s headlines about the egg salmonella crisis may leave one with the impression that we need more government control and we need it now. The feeling one is left with after listening to mainstream pundits and FDA commissioner Margaret Hamburg is eerily familiar – almost as if the same crisis template that was applied to the financial crisis is now being used to further progress centralized control of the country’s food production capacity:
We don’t know exactly how the contamination got into the chicken population, into the egg population, and we’re not yet fully sure of the extent of the recall that will be necessary to protect consumers.
We are very anxious to see a piece of important legislation currently being considered by Congress be passed. There is an opportunity through this legislation to extend our authority, resources and other important tools to do trace back of products, to make sure the companies have the appropriate preventative measures in place and to enable us to review records in a routine way.
In response to news anchor’s question: Someone’s in the kitchen this morning and they’re about to prepare breakfast, what do you say to them?
It’s very important to prepare your food properly. Then when you’re preparing food, wash your hands first, then wash your hands after handling eggs. And, cook the eggs thoroughly. That means that the egg yolks and the egg whites should be thoroughly cooked. No more mopping up egg yolks with toast.
source: ABC News (Video)
The statements of Ms. Hamburg do not require a close examination to understand how ridiculous this is and what the ultimate goal of the mainstream hysteria is for government regulators.
The commissioner admitted that the FDA does not know what caused the so-called contamination, nor how the FDA is going to handle the recall yet. But, as stated, they are very anxious to pass legislation that will give them more authority over the egg industry (and others – more on this below). As serious as this egg outbreak seems to be, it’s somewhat curious that Ms. Hamburg’s response to the question of what to do if you want to have eggs for breakfast is not “don’t eat eggs until we have more information!,” but rather, cooking tips.
Inquiring minds are asking exactly how many eggs were originally found to be contaminated, leading to this recall and media hysteria. Given the history of these events, we suspect it is not dissimilar to the Chilean grape scare of the 1980’s in which two grapes in Chile were found to be “tainted” with Cyanide, leading to a nationwide panic surrounding imported fruits.
It should be noted that the author had soft-boiled eggs, and mopped up his egg yolks with toast for the last two days. Symptoms to look for, as reported by the mainstream media, have yet to surface. Of course, this could be due to the fact that we prefer to eat eggs originating from free-range, vegetarian fed chickens that were bred on small farms.