Populist Times
A Northeast Ohio-based company paid a nearly $4 million penalty for an identity theft scheme involving hiring illegal immigrants, which resulted in a subsequent obstruction of justice.
Homeland Security Investigations (HSI) agents arrested employees from Fresh Mark Incorporated between 2013 and 2018.
Hiring manager at Fresh Mark’s Salem facility, Yelwin Omar Munoz-Solis, conspired with others to steal the identities of U.S. citizens to give jobs to illegal immigrants. MORE
FINE ‘EM, THEN SHOOT ‘EM
Yelwin Omar Munoz-Solis… no red flags there 🙄
From their website:
Our Brands
Sugardale Foods
Sugardale Food Service
@Harry — Also Superior’s brand
…the food biz is SUPER inbred, so while its a noble effort to bring forth all the brands to avoid, I can GUARENTEE that they ALSO “Red Label” for some prominent NATIONAL brands that NDA’s prevent them from disclosing on their Web site, none of the well-knowns want the hassle of running their OWN plants any more so they job everything out.
The short version is, unless you work there, you dont know if you have any of their product in your cart or NOT.
…and if you are reading what Im writing in English, pretty sure you dont work there…
Why the hell is a Muzzie in charge of a meat plant that manufactures pork products? He could not even do a Floor Inspection if he wanted to based on their laws of pork exposure.
Pogo
Sunday, 12 January 2025, 12:55 at 12:55 pm
“Why the hell is a Muzzie in charge of a meat plant that manufactures pork products? He could not even do a Floor Inspection if he wanted to based on their laws of pork exposure.”
…it was the damndest thing, but we had Muzzies come to work after 9/11 and specifically WANT to work on the Pork Chow Mein line. Seemed pretty nefarious to ME but that was 20 + years ago and we dont make that any more, so if they somehow were plotting to kill a bunch of kafir soldiers that way they did not succeed…maybe its Muzzie kink to want to fondle or smell it, or tell the goat later “Hey baby, I touched some PORK today, Im a baaaaaad boy”, I just dont know…
Given the chain of custody of all meat products in this country — from birth of the “product” to grocery meat counter — I’ve been giving a lot more thought to finding VERY local producers. It’s going to be a lot more expensive, but more than worth it.
I grew up in rural WA where my grandparents and parents raised our own beef, pork, and chicken. On Sundays my grandad sharpened the axe for Sunday chicken dinner, while my mom and grandma readied the pots of boiling water to pluck those fresh birds; fowl which had pecked and scratched freely around the coop and barnyard. Same for our beef; it was an event when Gus Steiner, the local butcher, visited. He and grandad, dad, and all us kids would file down the hill from grandad’s farmhouse, down to the “bottom” — lush fields near the river, and the best grazing — where a steer was cut out of the herd, dispatched, and dragged back up the hill to the big barn.
There, the animal was hoisted up on a beam with block and tackle. Gus wasted no time and it was always fascinating to watch his deft movements as the beast was expertly turned into large cuts of “grass fed and grass finished” food. From there, the sides and quarters went off to the cold storage butcher who turned everything into “dinner”. I regret that at the time I had no idea what riches I was witnessing. These days I can’t even get my hands on grass finished tallow for rendering. There’s a waiting list for our local small herds, and I’m for sure not buying it on Amazon.
Fined? How about a fucking prison sentence for all involved? JFC.
Executive suite pukes won’t stop doing this shit until they have the risk of getting ass raped in a real prison like they deserve.
AA, my dad and my uncle raised at least a couple of cattle every year at my uncle’s small 5-acre farm in Dalton Gardens, Idaho just north of Coeur d’ Alene. I remember helping butcher cows out in his cow pasture which is not something for the squeamish but well worth fresh meat for the next year. And they would take all the guts and other internal organs except for the liver, heart etc. and put it on an old car hood and drag it across to the far end of his pasture for the crows and coyotes and other carrion to dispose of. And fortunately for us there was an older meat locker right next door to my dad’s gas station, so we had easy access to our meat supply. We even named the cows one year Zeke and Zelda which is supposedly something you’re not supposed to do. My daughter’s father-in-law lives in Padukah, Kentucky and has a small-scale cattle farm where he raises beef to sell so my daughter and her family always have fresh beef every year. And my 2 granddaughters love going to their grandpa’s farm for visits quite often especially in the spring when the new calves are born. It was a blessing for my 3 brothers and I to go to my grandparent’s farm in Dalton Gardens every summer for a couple of weeks or more in the early 60’s where my they had a small truck farm selling flowers, vegetables from a small roadside stand in front of their house. We could’ve inherited his farm after he died in the mid 60’s, but my dad was already running and owning his gas station and couldn’t do both at the same time since we lived in Spokane and CDA was about 35 miles away. And liver from a freshly killed cow that same day was the best liver that I ever ate.
Geoff the Aardvark — Well then, you know the delights of fresh beef! Loved your description of how the innards were managed 🙂 My grandad dumped them off the end of dock that was built out over a deep pool on the Deschutes river which ran through his 400 acres. It was disgusting for about a week, but the crawdad population would take care of that pile in no time, and we reaped the benefit of buckets full of crawdads. I also remember that beef harvest was done in the summer, around mid-August. I’m not sure how our elders knew about stuff, but this is the time when the cows are at their peak of all that good summer nutrition, including the sunshine. Tallow rendered from summer beef is brimming with vitamin K and the D vitamins, unlike the rest of the year. The tallow actually looks like a jar full of sunshine.
As I was writing my first comment, I had a reverie of finding a good place to raise my own herd. I’ve still got another career left in me. LOL! I can just see it.
We were blessed to have these lived experiences, weren’t we, Geoff?
…and, NO, we were taught to never name our animals. LOL! I do remember one of us kids looking down at the dinner plate and opining about a dearly departed cow, and my mom’s admonishment. Her reminder wasn’t at all necessary, because a hungry belly always trumped sentimentality, and I think we probably ended the episode by celebrating what a good job “Marigold” did at tasting so good!
What are they putting in our meat?
I had something interesting happen to me the other day. Like a few others here I’m grill and smoker addicted. I smoke a LOT of meat. So my daughters kids compete in the 4H steer thing and they raise a couple cows and pigs yearly. End result is way to much beef. Every time they come down for a visit they bring a wheelbarrow full of frozen beef. So I ran across this recipe sometime ago for smoking a chuck roast. They were taking it way past your normal 128 degree internal temp. All the way up to 207. The end result was suppose to be somewhat like pulled pork in texture. Anyway, that meat hit a wall, stalled out, at 155 degrees. That smoker pounded on that meat for 3 hours and didn’t over 1 degree. Really weird. I ended up wrapping it in pink butcher paper to kick it past the 155 mark. Once wrapped it took off. I’ve never had an issue taking any cut of meat, any type of meat past 165. I’ve had to wrap pork shoulders to get them to temp. The old Texas kicker. Anyway it dawned on me this was the first cut of “fresh” beef I’d ever smoked. Next week I’m going to buy a store prepped Chuck Roast and see if it hit the wall again. Are they putting something in our meat to bust down muscle tissue? Anybody else ever run into this? Inquiring minds and all. You’d be amazed at the amount of mental anguish this has caused me. By the way the meat turned out bitchen even though we ate at 10:00 that evening.
Yes, we were, we also had the extra benefit of using the cow pasture to play baseball on and using dried up cowpies for bases. Tons of fun unless the cowpie wasn’t quite dry. My youngest brother told me the story of one time when my dad was the batter, and he lost his balance and fell backwards face up with his head resting on a not so quite dry meadow muffin. I missed that one for some reason or another. Or another time my brothers and my cousin and some other neighbor kids were playing football with the bladder out of a freshly killed cow and my 3rd brother caught it and it burst all over him with all the piss still inside. It was never a dull moment hanging around the farm and boys will be boys and loving every minute of it. Yes, we should’ve been playing with a dried-out bladder rather than a fresh one.
Brad — You can readily find what they put into non-butcher, mass-produced beef (and other meat counter products). They’re full of chemicals and preservatives. That’s why grocery store burger, for example, is bright pink on the outside and gray on the inside. It’s disgusting, but unless you have a good butcher shop, there are few alternatives. And heaven only knows exactly how long the meat we’re eating has been in the production chain since it was on-the-hoof at a feed lot. And even before then, we don’t know how the cow was raised — though we do try to banish those thoughts as we tuck in to that too-expensive grocery store steak.
We need to go back to local, local, local, and re-create markets for local producers that pulls beef and other meat out of the realm of “boutique”. There must be a sweet spot in the economies of scale between very small local producers and national corporate producers.
Haven’t got a clue as to why your smoking beef resisted higher temps without wrapping. Bone-in, boneless, vents too open? IDK. Seems weird.
Geoff the Aardvark — Hahah! Yeah, cow pie fun! Frisbee, anyone? Great story about your dad, too! I sometimes wonder if dads don’t do this stuff just to crack up their kids! Farm kids rock!
AA
I consider myself really good with a smoker. I monitor chamber temp and internal meat temp. The only variable was the meat. Slow low heat breaks down muscle tissue. That why the meats so tender. When you hit a wall it’s because the smoker is still pounding on breaking down muscle tissue. I have another Chuck Roast that came right off of old Bessie. I plan on doing a store prepped one sometime this week. And then doing the non processed one next week end. I’ll report back. I’m sure you’ve seen that meme of the couple in bed laying back to back and the caption over her head says, I bet he’s thinking about other women. Well the meme over my head would be “Why in the hell did that meat stall out”. LOL
As far as kids getting attached to their livestock. I asked my daughter about how she got around that. She told me they just told the kids, this is the cycle of life. And no matter how cute they are their only purpose in life is a food source. Seemed to work. I was actually quite impressed.
geoff the aardvark – if you have a diesel that uses the blu stuff, you can use the cow piss as a replacement 🙂
I got a hankering for a prime rib Christmas 2023. $80 bucks and I cooked it perfectly medium rare. It was tougher then hammered cat shit. Inedible. The dogs thought it was OK though…..I wrought a letter to the grocer and told him that I would no longer buy beef there unless they brought in better cuts….Now, remember that I live in the middle of everywhere and pass probably 5,000 cattle on the 20 mile trip to the grocers….
The good news is that a nearby little towns (150 population) grocer expanded and are aggressively marketing their home grown beef and pork. They also are bringing in nearby farmers/ranchers lamb, fresh turkeys and chickens. They also opened up a restaurant in part of the building…..Things are changing for the better and I think it might be because of Trumpism…
AbigailAdams – Got Amish?
After what they did with the hurricane victims and telling the government to pound salt, I’ll buy their products in a heartbeat.
The food factories that are burning down must be the ones that aren’t using “fraudulently documented” labor…….