"Chasing Mavericks" movie // Beef E.Coli and death!

The new movie "Chasing Mavericks" opened today here in Calgary. I went to the first showing at 12:45 pm.

It's a true story.

It's a bout a boy, then as a teen, with his mentor, who gets the passion of wave surfing. But not just the ordinary waves that are a dime a dozen...... oh no......these are gigantic waves that only happen in a blue moon.

It is an inspiring true story, with its twists and turns, not expecting.

Yes a good family movie, children from about age 8 and up should be able to follow and learn many things from it.

I recommend you put it on your list to view - "Chasing Mavericks."
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Canadian TV on a Friday evening has a show called "Market Place" - it's an investigative show based on .... well the marketplace, where we all are in one way or another. Tonight it was revealing that meat that is mechanically "tenderized" (a machine comes down and gives it a smack)...... has a good chance of putting E.Coli into the meat, and unless you cook the meat at least 71 C. you or your children, friends etc. could get the E.Coli.  Some parents interviewed lost a child in death from E.Coli in the meat. Up to this day there is (the USA and Canada are supposed to change this) no marking on the packaged meat to tell you it has been mechanically tenderized or to cook it at 71 C.

When they asked many staff members of different food stores if they knew if the packaged meat was mechanically tenderized, most of them had no idea if it was or was not.

I personally do not eat very much meat at all, oh it's red meat we are talking about here. So I do not think, or have not thought about it per se. I would only buy red meat if it was organic anyway, and I only like it well done (no red in the middle).

But for you who consume red meat on a regular basis (even organic) but your still not sure if it has been mechanically tenderized, well to be on the very safe side, better cook it at a temperature of at least 71 C (whatever that is in F  I'm not sure as Canada goes with C now). For you who like it still to look somewhat red in the middle, unless you are very sure where and what or what not has been done to it before it goes into the package, better play it on the safe side and do not have it red in the middle.

If you do not know all the facts about that meat you've purchased, for now, until it's on the label, better cook it well and at a temperature of at least 71 C.
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