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Wednesday, September 30th, 2009- You have to be pretty geeky to enjoy this, but a sketch from today's Senate hearing on tracking federal contractors: http://bit.ly/18dJMz #
When, this spring, Congress began actively considering a plan that had been floating around the House of Representatives for the far side of a decade, there was outcry from both the political right and the sustainable, local, small-bore food movement. In short, the proposal would focus the federal government's limited attention to food safety on ingredients that actually pose risks, with a underlying framework where, for the first time, food in this country is treated as if it has a history as it moves from the farm or factory to our stomachs, a history worth knowing and keeping written record of.
The conservative reaction against the measure is rooted a certain nervousness about government involvement in food's business side. But it isn't an anti-intervention reflex, at least not completely. Control over the food supply factors into more than a few theories about the point at which government control becomes objectionably repressive. Then there was the reaction from small farmers, foods, and advocates of the idea that agriculture should be able to thrive outside the industrial supply chain. That response was perhaps even more strongly negative. Their worry is that small agriculture just won't be able to bear up under anything other than government's lightest possible touch. Both angles, both threads of concern are honorable and respectable. But they are also ones that shouldn't, really, be triggered by what's actually in this bill (at least the House's version, which is the only that has pass thus far). That's the argument I explore for the good folks at Science Progress, in a new piece — one they actually let me start with an anecdote about astronauts:
Once you’ve made the decision to encase a few men in a metal pod and shoot the vessel into space, what you don’t want is to have something they eat make them sick. Astronauts in space already have suppressed immune systems, and the added complications of food poisoning and its attendant symptoms—dehydration, diarrhea—when both water and privacy are limited likely goes without saying. That’s why, in the late 1950s, just as NASA was embarking on the era of manned space flight, the agency went to its food supplier, Pillsbury, with a request: ensure that the food we’re feeding astronauts won’t have enough bacteria and other contaminants to make our astronauts sick. Pillsbury came through, crafting a science-based system that, for the first time, examined step-by-step how food was made, rather than the final product, with a focus on the riskiest ingredients and processes. By 1959, the problem of food-sickened astronauts was effectively kicked.
Back here on the ground, though, it’s still 1958.
Hope you'll give it a read. (Photo by snowriderguy under a Creative Commons licence.)