Or what if some unscrupulous Japanese distiller whipped up a batch of inexpensive dark rum (colored with caramel coloring) and then bottled it and slapped a "Kentucky Straight Bourbon Whiskey" label on it? Bourbon distilleries all over Kentucky would howl about it. That's what.
Yet we do exactly that, with impunity, to other nations. Parmesan cheese, Champagne, Kobe beef, balsamic vinegar -- if it's trendy and spendy, there are producers in this country who will gladly counterfeit the product. It is obvious our government is never going to grow a pair and legislate this behavior away. The market will have to stand up and demand the companies that try to fob off bogus products quit ripping us off.
Food's Biggest Scam: The Great Kobe Beef Lie
Started by
liuzhou
, Apr 15 2012 04:50 AM
32 replies to this topic
#31
ScoopKW
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- participating member
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Posted 23 April 2012 - 10:44 AM
Who cares how time advances? I am drinking ale today. -- Edgar Allan Poe
#32
rooftop1000
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Posted 25 April 2012 - 03:40 PM
I forwarded this article to a local "specialty" supermarket last week and heard back that they are going to change the labeling of their Kobe beef to Wagyu....sigh, well it is a step in the right direction I suppose
tracey
tracey
The great thing about barbeque is that when you get hungry 3 hours later....you can lick your fingers
Maxine
Avoid cutting yourself while slicing vegetables by getting someone else to hold them while you chop away.
"It is the government's fault, they've eaten everything."
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Maxine
Avoid cutting yourself while slicing vegetables by getting someone else to hold them while you chop away.
"It is the government's fault, they've eaten everything."
My Webpage
garden state motorcyle association
#33
bishop
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- participating member
- 18 posts
Posted 03 September 2012 - 03:03 PM
Hope I dropped this in the right forum.
Learned a lot from this, and not just about Kobe beef.
http://www.forbes.co...-kobe-beef-lie/
All 4 parts are worth reading. You'll never look at a menu the same again or talk to a purveyor the same way.
Plus good info for when you have to explain to a customer ... or bad ... depending on the cause :)
Learned a lot from this, and not just about Kobe beef.
http://www.forbes.co...-kobe-beef-lie/
All 4 parts are worth reading. You'll never look at a menu the same again or talk to a purveyor the same way.
Plus good info for when you have to explain to a customer ... or bad ... depending on the cause :)
http://www.zbsharpening.com - Professional Knife Sharpening Service
