From Today's New York Times
Animal Ethics
JANUARY 10, 2010
It, too, traced, with a great deal of investigative reporting, the journey fat trimmings take through the meatpacking industry. Mary Ellen Croteau Chicago, Dec. 2, 2010 To the Editor: If you can smell a chemical in your food, it’s an ingredient. 1, 2010 To the Editor: Your article gave a whole new meaning to “Where’s the Beef?”
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