Rebuilding Place in the Urban Space

"A community’s physical form, rather than its land uses, is its most intrinsic and enduring characteristic." [Katz, EPA] This blog focuses on place and placemaking and all that makes it work--historic preservation, urban design, transportation, asset-based community development, arts & cultural development, commercial district revitalization, tourism & destination development, and quality of life advocacy--along with doses of civic engagement and good governance watchdogging.

Thursday, March 07, 2013

Horsemeat and buying local

Image from the Cambridge (UK) News.

In the wake of the horsemeat scandal in Europe, where horsemeat sourced from Eastern Europe has made it into food products, like lasagna or Ikea's Swedish Meatballs, sold across the continent, many UK butchers are seeing an increase in business.  See "Horse meat scandal: how to make the butcher your best friend" from the Daily Telegraph and "Horsemeat scandal boosts business for Hackney's independent butchers" from the Hackney Citizen.

Meatinfo reports, "Horsemeat: Majority of butchers see customers increase," on a survey that finds 92% of UK butchers have experienced an increase in business since the scandal.

Although the lesson could just as easily be don't buy processed food items containing meat and stay away from hamburger (not unlike the issue in the U.S. with so-called pink slime, see "The Burger That Shattered Her Life" from the New York Times).

Of course, in France, with the publicity, local butchers specializing in horsemeat (which apparently has less fat and can be tasty) are experiencing an increase in business as well.  See "Horsemeat scandal triggers 15% rise in sales for France's equine butchers" from the Guardian and "Paris chefs kick-start a horsemeat gastro-trend" from BBC.

(Fortunately for those of us who like to eat at Ikea, their meatballs for the North American market are sourced from US-providers.)

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At 11:12 AM, Anonymous Anonymous said...

In reference to the post two posts down, I tried some "cheval" in Switzerland a couple years back, and it was similar to venison, although richer and tastier. It is much leaner than beef, but not quite as lean as venison, and of course a little fat makes everything taste better.

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