Splitting the Baby & Sage Grouse

Splitting the Baby & Sage Grouse plus Food Forethought. I'm Greg Martin with today's Northwest Report.

An ethanol industry official says a feared EPA split the baby approach to its final rule expected next month on the Renewable Fuel Standard could stymie the industry for years - or worse. Growth Energy CEO Tom Buis says the ethanol industry fears the EPA is going down the wrong road - away from U.S. energy independence.

BUIS: The RFS has been working and there's no reason not to contend with the schedule in our opinion. Now what they do is a totally different question and you know I think there is a lot of speculation that they are going to split the baby.

Sage grouse inhabit a large portion of the west and northwest including Oregon, Idaho and Washington. Representative Cory Gardner of Colorado has introduced the Sage Grouse Protection and Conservation Act - which would prohibit the federal government from listing sage grouse under the Endangered Species Act as long as states prepare and carry out plans to protect the species within their borders. The bird's range is vast - meaning wildlife management and conservation efforts would vary widely from state to state.

Now with today's Food Forethought, here's Lacy Gray.

The large recall of ground beef products last week by a Michigan packing company followed closely on the heels of the USDA announcing its plans to enhance the food safety testing program for ground beef this summer. Their labs will now be testing for both E. coli and Salmonella in all samples of ground beef. Many may have been under the assumption that the USDA already did this, but this is a big change in USDA policy. Normally samples taken to test for E. coli are much larger than samples used to test for Salmonella, so all things considered, this new enhancement of the food safety testing program should prove to be more successful. Consumers should still take the necessary precautions when handling and cooking ground beef. Always wash your hands thoroughly before and after handling raw meat and be sure to wash cutting boards, utensils and bowls used to prepare ground beef with hot soapy water and rinse well. Don't use the same plate to put your cooked meat on that you used to carry raw product to the stove or barbecue. And remember, you can't tell just by looking if meat is done to the proper temperature, be sure to use a food thermometer. For food safety tips and information visit the USDA Food Safety and Inspection Service website.

Thanks Lacy. That's today's Northwest Report. I'm Greg Martin on the Ag Information Network.