Info On The Go
Info On The Go is a family-friendly podcast designed for curious minds of all ages! Perfect for learning on the go, our weekly episodes dive into fascinating stories, important events, and fun facts from both the past and present.
Whether you’re commuting, traveling, or enjoying some downtime at home, we make learning engaging, accessible, and entertaining for the whole family. From historical milestones to modern marvels, every episode is packed with insights, surprises, and a few laughs along the way.
Join us as we connect the dots between history and today’s world, sparking curiosity and inspiring conversations that will keep everyone coming back for more.
So tune in each week for your dose of fun, learning, and discovery — because the journey of knowledge never ends!
Thank You for listening and Stay curious,
Kat & William
Email infoonthegopodcast@gmail.com
If you would like to support Info On The Go click the link below
https://www.buzzsprout.com/2434258/support
Or for Patreon
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Info On The Go
LFTB or Pink Slim ( A Dash of Info)
On this episode of Info On The Go, we dive into one of the most controversial—and misunderstood—chapters in modern food history: Lean Finely Textured Beef, better known by its infamously unappetizing nickname, pink slime.
At the center of this tale is Eldon Roth, a self-taught innovator who reimagined how the meat industry could operate. Through high-tech processes like centrifugation and ammonium hydroxide treatment, Roth turned what was once discarded beef trimmings into sanitized, usable protein—ushering in a new era of food safety, efficiency, and sustainability.
But what started as a quiet revolution in meat processing exploded into national controversy after a 2012 media exposé rocked public perception. The words “pink slime” captured headlines—and consumer outrage. School lunches were pulled. Grocery shelves were cleared. Beef Products Inc. shuttered plants. And what was once seen as a food safety breakthrough became a case study in the power of public perception.
In this episode, we’ll unpack:
- How LFTB works and why it was created
- The science behind the safety—and the backlash
- The massive fallout after the media firestorm
- The billion-dollar defamation lawsuit against ABC News
- Temple Grandin’s unexpected defense
- And how the USDA eventually reclassified LFTB as ground beef in 2018
From innovation to outrage, this is more than a food story—it’s a lesson in transparency, ethics, and the complicated relationship between science, media, and consumer trust. Pink slime may be safe—but is it welcome on our plates? You decide.
Thank You for listening and Stay curious,
Kat & William
Email infoonthegopodcast@gmail.com
If you would like to support Info On The Go click the link below
https://www.buzzsprout.com/2434258/support
Or for Patreon
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