Chow Bella

Where Do You Stand on the "Pink Slime" Issue?

Page 2 of 2

Michael Monti Owner, Monti's La Casa Vieja

Certainly not anything I want coming out of my kitchen, but not a threat to the continuing existence of humanity. We are made to burn a variety of fuels.

Lauren Bailey Owner, Windsor/Churn, Postino Central, Postino East

This is the tip of the iceberg for what consumers should know about the food they eat and how it's processed. It's a global problem, and with each bite we have a choice. The fact that this piece of information went viral and consumers demanded clean food just proves how powerful our dollars and decisions are. We have a long way to go, but I for one was happy to see this practice leaked and for consumers to avidly reject it.

Chef Kurt Jacobsen Hidden Meadow Ranch

Pink slime, as in any other "overly processed" food, is not my idea of food. In a world where so much effort is put into growing healthy food, pink slime does not reach the scale of edible. Eat the fat or throw it in the trash.

Justin Micatrotto, Co-Owner, Raising Cane's Chicken Fingers in Arizona

People need to take personal responsibility to inform themselves on what they eat, drink, etc., instead of relying on media headlines to influence it one way or another.

KEEP PHOENIX NEW TIMES FREE... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Laura Hahnefeld
Contact: Laura Hahnefeld