Author Archives: Jocelyn Cordero

Apple Pear

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The Apple Pear also known as the Shinseiki Asian Pear, Nashi, and the Chinese / Japanese / Korean Pear. Native to Japan, the Asian pear made its way west when Chinese and Japanese Immigrants were making their way to the US around the 1800s. Cultivated for more than 3,000 years, the Asian Pear is not a cross breed of an apple and a pear despite its name and physical look. The Asian Pear is a cross bread of the Chinese Sand Pear and Pyrus Pyrifolia. In some regions Asian Pears are available during the Summer, but the fruits peak season is early Fall through Winter. Unlike a lot of fruits and vegetables were familiar with today, Asian Pears ripen while still on the tree and are ready to eat upon harvest. Most popular for its storage life, Asian Pears last an incredibly long time. At room temperature, they last 10 – 14 days, in a refrigerator three to four weeks, and in a commercial refrigerator three to four months! For this reason, Apple Pears would be the most logical fruit to buy if looking to purchase pears. Although expensive because of the cultivation requirements, Asian Pears are also very rich in vitamins and nutrients. 

Meat Blog

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The Way of All Flesh: Undercover In An Industrial Slaughterhouse is a step by step experience told by Ted Conover, a US Department of Agriculture (USDA) Meat Inspector, about his kitchen tour at Cargill Meat Solutions. This article explains every detail on how the cows are bought into the slaughterhouse and prepped to be shipped to a restaurant or a grocery store nearest you.  Ted goes into depth on how each of the body parts on the cows are cut and how they are inspected post cut from head to toe. What surprised me most about the process is how people can stomach being around something so gruesome for a living. It hurts my heart, but it is also very interesting to know how we have evolved from hunters and gathers. A lot of machinery really does most of the hard work these days, but its very important that we have USDA Agents and Meat Inspectors so we as consumers do not fall ill. With that being said, I don’t think I will be able to ever stop eating meat.