Subject: Food Manufacturing

• Suburban Shoutout

  January 22, 2009

• Wherein Mark Stuertz Asks Paula Lambert: "What's Your Stinkiest Cheese?"

  February 20, 2007

• Whole Bull?

  February 19, 2007

• "Eat 'em up, fuckers!"

  November 21, 2006

• No Cone For You

  April 25, 2006

• We're Not Cranking

  June 4, 2009

• Dale Jr. Coming to Dallas Wednesday -- Can a Fig Newton Windshield Be Far Behind?

  September 14, 2007

• Dallas-Based Dean Foods Isn't Making the Cheddar Like It Expected

  October 2, 2007

• The Clone Wars

  January 16, 2008

• Off the Killing Floor

  Dallas-based Supreme Beef wins a major round in its court battle with the USDA

  January 11, 2001

• Hot Dish

  November 17, 1994

• Hot Dish

  August 31, 1995

• Hot Dish

  September 21, 1995

• Hot Dish

  April 25, 1996

• Hot Dish

  September 12, 1996

• Hot Dish

  November 28, 1996

• Update: Beer And Cheese Pairing Canceled

  The Mozzarella Company's beer and cheese pairing mentioned in yesterday's Hash Over post and scheduled for this evening has been canceled in anticipation of tonight's Chicago-like weather forecast.

  January 27, 2009

• Food For Thought...

  "We don't have a good idea right now in terms of how much of that product is still out there; it may have largely been consumed." (Stephen Sundlof of the FDA after the government extended a recall of peanut products produced by the Peanut Corporation of America's Blakely, GA, plant to include the past two years due to salmonella, as quoted in the Washington Post).

  January 30, 2009

• Food For Thought 2.17.09

  Bill Kennedy, Cleveland Plain Dealer"The burden is on the company to make sure they are complying with any local, state and federal regulations that apply to food manufacturing. Naturally, that's not reassuring to the public. But we don't have people driving up and down roads looking for places like this." (Doug McBride of the Texas Department of State Health Services, speaking about food inspection failures after shutting down the Peanut Corporation of America plant in Plainview, as quoted by D

  February 17, 2009

• Fooling with Mother Nature

  February 10, 2000

• Best place to get in a food fight

  September 21, 2000

• Cheesy Lulu

  Texadelphia finds a new home on McKinney

  June 7, 2001

• Best Place to See Pets Run Wild

  September 20, 2001

• Food For Thought 3.09.09

  "The contribution of third-party audits to food safety is the same as the contribution of mail-order diploma mills to education." (Mansour Samadpour, a Seattle-based food safety consultant, commenting on the fact that, with government inspectors under greater pressure due to cutbacks and other issues, private auditors are often charged with monitoring food processing plants. A third-party auditor had approved the now infamous Peanut Corporation of America. As quoted by the New York Times.)

  March 9, 2009

• Best Sausage

  September 20, 2001

• Best Place To Get Real Mozzarella

  September 26, 2002

• Food For Thought 3.23.09

  "They gave PCA glowing reviews. The company was selected by PCA, paid by PCA and realized that if they didn't give PCA a glowing review, they were not going to get hired again." (Representative Henry Waxman, a California Democrat and chair of the House Energy and Commerce Committee, on the value of private food inspection firms--in this case the nation's largest, American Institute of Baking International. Apparently the only company to find sanitary problems at Peanut Corporation

  March 23, 2009

• Food For Thought 3.24.09

  "We're going to chew them up on corporate brands. And we're just going to keep driving corporate brands." (Steven Burd, president of Safeway--parent of Tom Thumb and Randalls--speaking on the importance of store brands as leverage against the large food companies. Some grocery chains have been cutting orders to the major labels and putting more store brands on shelves because the big companies refuse to lower prices. As quoted in a Dallas Morning News article.)

  March 24, 2009

• Food For Thought 3.25.09

  "Because it sells, food companies are slapping it on anything. And consumers believe natural equals nutritious. Actually, it's a bit like Alice in Wonderland. It means what I want it to mean." (Julie Miller Jones, professor of food safety and nutrition at College of St. Catherine in Minnesota on the 'natural' food label, which has defied federal definition. The USDA uses "minimally processed" as their guidline, although some on the extreme call raisins processed--and thus unnatural--food. The F

  March 25, 2009

• Best Mozzarella

  September 25, 2003

• Cultured Bites

  September 11, 2008

• American Cheese

  What is Velveeta?

  December 14, 2000

• Catch a Bouquet

  November 8, 2007

• The Butter Queen

  August 23, 2007

• So Cheesy

  February 2, 2006

• Kowtow to Cacao

  Chocoholics unite at Gourmet Showcase 2005

  May 12, 2005

• How Now Mad Cow?

  For Texas cattle ranchers, "What's for dinner?" is a touchy question

  April 15, 2004

• Best Place to Get a Real Slinky

  Froggies 5 & 10

  September 26, 2002

• Right and Wronged

  The taste of victory is bittersweet for a local meatpacker who challenged the USDA

  May 23, 2002

• Corraled

  The USDA backs off its tough new meat-inspection standards. That's a good thing, beef producers say.

  September 27, 2001

• Slaughterhouse Jive

  Dallas-based Supreme Beef fought what it believes are unfair regulations, only to wind up on the USDA's killing floor

  December 21, 2000

• Her Whey

  Paula Lambert parlays a love of cheese into fame and life among the jet set

  November 23, 2000

• Bo? Hell no!

  Chicken king Bo Pilgrim wants to bring a new plant and new jobs to East Texas. But East Texans say they want no more of his filthy business.

  February 22, 1996

• Hot Dish

  November 9, 1995

• Food For Thought 4.7.09

  "Consumers are more concerned about the safety of food served in restaurants than food available from supermarkets, about a 15 percentage point difference. However, feelings about food safety in restaurants have remained relatively unchanged whereas the number of consumers who feel confident in the safety of foods in supermarkets is declining." (Harry Balzer, vice president of the NPD Group, which surveyed Americans on the issue of food safety. Just under 50 percent of those surveyed consider f

  April 7, 2009

• Food For Thought 4.14.09

  "Stevia is supposed to offer a non-dangerous natural alternative to sugar, high-fructose corn syrup and artificial sweeteners, and that's why it's supposed to do well. It doesn't have the calorie punch of sugar; it doesn't have the bad image of HFCS." (Marcia Mogelonsky, senior research analyst with Chicago-based Mintel International, on the sweetener in All Sport Naturally Zero. The drink is a joint effort by All Sport in Austin and Dr Pepper Snapple Group in Plano. The FDA labeled Stevia as sa

  April 14, 2009

• Food For Thought 4.28.09

  "This is a journey, and we still have work to do, but expanding our sourcing of beans from Rainforest Alliance Certified farms and partnering with the Gates Foundation represents significant steps." (Steve Yucknut, vice president of sustainability, announcing Kraft's intention to increase coffee bean purchases from certified farms by 50 percent and invest in sustainable production programs for African cocoa and cashews through Bill Gates and his charities. Ah, yes. now about sustainability in t

  April 28, 2009

• Eye Candy

  May 28, 2009

• First Look: Creme De La Cookie

  The food biz is risky. Dallas is an incredibly competitive market when it comes to restaurants, and given the current economy, it's tougher than ever before to make a go of a place while everyone is cutting back on pretty much everything. Starting a new food business requires much in the way of wide-eyed optimism (re: denial) and we've seen that plenty of times before. Sometimes, though, jaded as we are, we're downright baffled by the choices new business owners make. Take Crème de la Cookie

  June 23, 2009

• Photos: Bean To Bar Tasting with DallasChocolate.org

  Diana Merrill ClaussenField greens with chocolate Napoleon​For the first event in their brief history, dallaschocolate.org hosted chocolatiers Alan McClure and Steve DeVries for a tasting and a dinner focused on American "bean to bar" chocolate production.Teresa Gubbins, who recapped the event for Pegasus, says the visiting chocolate producers repeatedly urged folks there to think of chocolate like wine, and local pastry chef Rhonda Ruckman was on hand to spin the cacao-heavy chocolate into de

  August 24, 2009