Slashdot Mirror

According to the U.S. Department of Agriculture, there's a 1.4 billion-pound cheese surplus. "The glut, which at 900,000 cubic yards is the largest in U.S. history, means that there is enough cheese sitting in cold storage to wrap around the U.S. Capitol," reports NPR. Americans managed to consume nearly 37 pounds per capita in 2017, but that wasn't enough to reduce the surplus. From the report: The stockpile started to build several years ago, in large part because the pace of milk production began to exceed the rates of consumption, says Andrew Novakovic, professor of agricultural economics at Cornell University. Over the past 10 years, milk production has increased by 13 percent because of high prices. But what dairy farmers failed to realize was that Americans are drinking less milk. According to data from the USDA, Americans drank just 149 pounds of milk per capita in 2017, down from 247 pounds in 1975.

Suppliers turn that extra milk into cheese because it is less perishable and stays fresh for longer periods. But Americans are turning their noses up at those processed cheese slices and string cheese -- varieties that are a main driver of the U.S. cheese market -- in favor of more refined options, Novakovic tells Here & Now's Jeremy Hobson. Despite this shift, sales of mozzarella cheese, the single largest type of cheese produced and consumed in the U.S., remain strong, he says. Novakovic also notes that imported cheeses tend to cost more, so when people choose those, they buy less cheese overall. The growing surplus of American-made cheese and milk means that prices are declining. The current average price of whole milk is $15.12 per 100 pounds, which is much lower than the price required for dairy farmers to break even.

According to the U.S. Department of Agriculture, there's a 1.4 billion-pound cheese surplus. "The glut, which at 900,000 cubic yards is the largest in U.S. history, means that there is enough cheese sitting in cold storage to wrap around the U.S. Capitol," reports NPR. Americans managed to consume nearly 37 pounds per capita in 2017, but that wasn't enough to reduce the surplus. From the report: The stockpile started to build several years ago, in large part because the pace of milk production began to exceed the rates of consumption, says Andrew Novakovic, professor of agricultural economics at Cornell University. Over the past 10 years, milk production has increased by 13 percent because of high prices. But what dairy farmers failed to realize was that Americans are drinking less milk. According to data from the USDA, Americans drank just 149 pounds of milk per capita in 2017, down from 247 pounds in 1975.

Suppliers turn that extra milk into cheese because it is less perishable and stays fresh for longer periods. But Americans are turning their noses up at those processed cheese slices and string cheese -- varieties that are a main driver of the U.S. cheese market -- in favor of more refined options, Novakovic tells Here & Now's Jeremy Hobson. Despite this shift, sales of mozzarella cheese, the single largest type of cheese produced and consumed in the U.S., remain strong, he says. Novakovic also notes that imported cheeses tend to cost more, so when people choose those, they buy less cheese overall. The growing surplus of American-made cheese and milk means that prices are declining. The current average price of whole milk is $15.12 per 100 pounds, which is much lower than the price required for dairy farmers to break even.

As students enter college this fall, many will hunger for more than knowledge. Up to half of college students in recent published studies say they either are not getting enough to eat or are worried about it. From a report: This food insecurity is most prevalent at community colleges, but it's common at public and private four-year schools as well. Student activists and advocates in the education community have drawn attention to the problem in recent years, and the food pantries that have sprung up at hundreds of schools are perhaps the most visible sign. Some schools nationally also have instituted the Swipe Out Hunger program, which allows students to donate their unused meal plan vouchers, or "swipes," to other students to use at campus dining halls or food pantries.

That's a start, say analysts studying the problem of campus hunger, but more systemwide solutions are needed. "If I'm sending my kid to college, I want more than a food pantry," says Sara Goldrick-Rab, a professor of higher education policy and sociology at Temple University in Philadelphia, and founder of the Hope Center for College, Community and Justice. [...] According to a survey of UC Berkeley students, 38 percent of undergraduates and 23 percent of graduate students deal with food insecurity at some point during the academic year, Ruben Canedo, a university employee who chairs the campus's basic needs committee, says.

97% of us don't wash our hands properly, a new government study concludes. An anonymous reader quotes CNN: The study from the U.S. Department of Agriculture shows most consumers failed to wash their hands and rub with soap for 20 seconds. That's the amount of time recommended by the Centers for Disease Control and Prevention, which says that washing for shorter periods means fewer germs are removed. "Numerous" study participants also didn't dry their hands with a clean towel.

The study involved 383 people in six test kitchen facilities in the metro Raleigh-Durham area of North Carolina and in rural Smithfield, North Carolina, the USDA said... About half the time, participants spread bacteria to spice containers while preparing burgers, and 11% of the time, they spread bacteria to refrigerator handles... The results from the USDA's study indicate our hand-washing habits may be getting worse. A study done in 2013 by Michigan State University found only 5% of people washed their hands correctly....

A separate study released this month found 49 of 100 towels tested showed growth of bacteria normally found in or on the human body.
CNN helpfully provides the proper method for handwashing. (Wet hands, lather them with soap -- between fingers and under fingernails -- and then scrub for at least 20 seconds.) They recommend singing the alphabet song once or "Happy Birthday" twice.

Just in America, foodborne illnesses sicken 48 million people each year, sending 128,000 to hospitals and resulting in 3,000 deaths.

An anonymous reader quotes a report from Ars Technica: Just a week into his position, U.S. Secretary of Agriculture Sonny Perdue announced Monday a rollback of nutrition standards for school meals, previously championed by former First Lady Michelle Obama as part of a larger initiative to improve the health of America's children. Under Perdue's new rollback, schools across the country can now delay a requirement to reduce sodium levels, can serve kids fewer whole grains, and can provide one percent flavored milk in addition to flavored skim, unflavored skim, and unflavored one percent. In a news release that declared the move would "make school meals great again," Perdue said: "This announcement is the result of years of feedback from students, schools, and food service experts about the challenges they are facing in meeting the final regulations for school meals. If kids aren't eating the food, and it's ending up in the trash, they aren't getting any nutrition -- thus undermining the intent of the program." Specifically, under Obama-era nutrition rules, schools were supposed to decrease sodium from meals in three phases. For instance, 2012 school lunches had average sodium levels between roughly 1,400mg to 1,600mg, with elementary school lunches on the lower end. Federal dietary guidelines, which schools must follow, recommend kids get 1,900mg to 2,300mg or less of sodium per day (depending on age). Currently, schools have dropped down to "Target 1," which is a range of about 1,200mg to 1,400mg or less. Schools were supposed to get that down to about 900mg to 1,000mg this year ("Target 2") and then to between 600mg and 700mg by 2022 ("Final Target"). The USDA will now waive the requirement to reach Target 2 until 2020. The USDA will also grant exemptions from the current requirement for schools to serve only whole-grain-rich foods.

An anonymous reader quotes a report from Ars Technica: Just a week into his position, U.S. Secretary of Agriculture Sonny Perdue announced Monday a rollback of nutrition standards for school meals, previously championed by former First Lady Michelle Obama as part of a larger initiative to improve the health of America's children. Under Perdue's new rollback, schools across the country can now delay a requirement to reduce sodium levels, can serve kids fewer whole grains, and can provide one percent flavored milk in addition to flavored skim, unflavored skim, and unflavored one percent. In a news release that declared the move would "make school meals great again," Perdue said: "This announcement is the result of years of feedback from students, schools, and food service experts about the challenges they are facing in meeting the final regulations for school meals. If kids aren't eating the food, and it's ending up in the trash, they aren't getting any nutrition -- thus undermining the intent of the program." Specifically, under Obama-era nutrition rules, schools were supposed to decrease sodium from meals in three phases. For instance, 2012 school lunches had average sodium levels between roughly 1,400mg to 1,600mg, with elementary school lunches on the lower end. Federal dietary guidelines, which schools must follow, recommend kids get 1,900mg to 2,300mg or less of sodium per day (depending on age). Currently, schools have dropped down to "Target 1," which is a range of about 1,200mg to 1,400mg or less. Schools were supposed to get that down to about 900mg to 1,000mg this year ("Target 2") and then to between 600mg and 700mg by 2022 ("Final Target"). The USDA will now waive the requirement to reach Target 2 until 2020. The USDA will also grant exemptions from the current requirement for schools to serve only whole-grain-rich foods.

New submitter lesedeuezghe writes with this Wired story by W. Ralph Eubanks about the efforts of the Extension Service to broaden its scope from mostly agricultural information to bringing broadband to rural communities. "In sleepy public libraries, at Rotary breakfasts, and in town halls, he [Assistant Extension Professor Roberto Gallardo] gives PowerPoint presentations that seem calculated to fill rural audiences with healthy awe for the technological sublime. Rather than go easy, he starts with a rapid-fire primer on heady concepts like the Internet of Things, the mobile revolution, cloud computing, digital disruption, and the perpetual increase of processing power. ('It’s exponential, folks. It’s just growing and growing.') The upshot: If you don’t at least try to think digitally, the digital economy will disrupt you. It will drain your town of young people and leave your business in the dust. Then he switches gears and tries to stiffen their spines with confidence. Start a website, he’ll say. Get on social media. See if the place where you live can finally get a high-speed broadband connection—a baseline point of entry into modern economic and civic life."

Lemeowski writes "Honeybees are disappearing at an alarming rate, with a third of U.S. honeybees vanishing last year. Since bees pollinate many fruits and vegetables, the disappearance of honeybees could cause the United States to lose $15 billion worth of crops, and even change the American diet. The honey bee disappearance is called Colony Collapse Disorder, a serious problem of bees abruptly leaving their hives. A new open source effort called the Open Source Beehives project hopes to help by creating "a mesh network of data-generating honey bee colonies for local, national, and international study of the causes and effects of Colony Collapse Disorder." Collaborators have created two beehive designs that can be downloaded for free and milled using a CNC machine, then filled with sensors to track bee colony health."

An anonymous reader writes "NPR reports that an Oregon wheat farmer found a patch of wheat growing where he did not plant. After RoundUp failed to kill the plants, he sent them to a lab for testing. Turns out the wheat in question is a GMO strain created by Monsanto but never sent to market. Oregon field trials for the wheat ended in 2001. 'Nobody knows how this wheat got to this farm. ... After all such trials, the genetically engineered crops are supposed to be completely removed. Also, nobody knows how widely this genetically engineered wheat has spread, and whether it's been in fields of wheat that were harvested for food.' The USDA is currently investigating and says there is no health-risk. Meanwhile, Monsanto has released a statement and Japan has suspended some wheat imports from the U.S. 'The mystery could have implications on wheat trade. Many countries around the world will not accept imports of genetically modified foods, and the United States exports about half of its wheat crop.'"

alphatel writes "Citing a wide range of symptoms, a federal report (PDF) released yesterday has concluded that no single event, pesticide or virus can be held responsible for CCD in North American bee colonies. Meanwhile, Europe has moved towards banning neocotinids for two years. EPA's Jim Jones stated, 'There are non-trivial costs to society if we get this wrong. There are meaningful benefits from these pesticides to farmers and to consumers, as well as for affordable food.' May R. Berenbaum, head of the department of entomology at the University of Illinois at Urbana-Champaign and a participant in the study, said, 'There is no quick fix. Patching one hole in a boat that leaks everywhere is not going to keep it from sinking.'"

dstates writes with news from NASA about the state of available water in the Middle East. From the NASA article: "'GRACE data show an alarming rate of decrease in total water storage in the Tigris and Euphrates river basins, which currently have the second fastest rate of groundwater storage loss on Earth, after India,' said Jay Famiglietti, principal investigator of the study and a hydrologist and professor at UC Irvine. 'The rate was especially striking after the 2007 drought. Meanwhile, demand for freshwater continues to rise, and the region does not coordinate its water management because of different interpretations of international laws.'" dstates adds: "Water is a huge global security issue. To understand the middle east, you need to understand that the Golan Heights provides a significant amount of the water used in Israel. Focusing on conflicts and politics means that huge volumes of valuable water are being wasted in the Middle East, and this will only exacerbate future conflicts. Water is a serious issue between India and China. And then there is Africa. U.S. food exports are in effect exporting irrigation water drawn from the Ogallala aquifer. Fracking trades water for energy, and lack of water limits fracking in many parts of th world. Think about it."

New submitter wave9x writes "The United States Department of Agriculture confirmed today that the nation's fourth case of bovine spongiform encephalopathy, sometimes referred to as 'mad cow disease' was found in a dairy cow in California. The animal has been euthanized and the carcass is being being held under State authority at a rendering facility in California and will be destroyed."

Ponca City, We Love You writes "The NY Times reports that farmers and ranchers oppose a government program to identify livestock with microchip tags that would allow the computerized recording of livestock movements from birth to the slaughterhouse. Proponents of the USDA's National Animal Identification System say that computer records of cattle movements mean that when a cow is discovered with bovine tuberculosis or mad cow disease, its prior contacts can be swiftly traced. Ranchers say the extra cost of the electronic tags places an onerous burden on a teetering industry. Small groups of cattle are often rounded up in distant spots and herded into a truck by a single person who could not simultaneously wield the hand-held scanner needed to record individual animal identities. The ranchers also note that there is no Internet connection on many ranches for filing to a regional database. 'Lobbyists from corporate mega-agribusiness designed this program to destroy traditional small sustainable agriculture,' says Genell Pridgen, an owner of Rainbow Meadow Farms. The notion of centralized data banks, even for animals, has also set off alarms among libertarians who oppose NAIS. One group has issued a bumper sticker that reads, 'Tracking cattle now, tracking you soon.' 'They can't comprehend the vastness of a ranch like this,' says Jay Platt, the third-generation owner of a 22,000 acre New Mexico ranch. 'This plan is expensive, it's intrusive, and there's no need for it.'"

br_sjrpreto_sp writes to clue us to an article on Foodnavigator. Agro giant Bayer Crop Sciences has petitioned the US Department of Agriculture to approve a genetically modified rice variety that has been at the heart of a recent contamination scandal. From the article: "Marketed under the brand name LibertyLink, these [varieties] were engineered to tolerate the toxic herbicide glufosinate ammonium. The company in July notified the US regulatory body that it had discovered trace amounts of an unapproved GM rice in samples of commercial rice seed." After the contamination scare, the market for US rice tanked as European countries imposed import limitations. When rice producers sued Bayer, the company responded with this request to the USDA. The petition is open to public comment until October 10. Comments may be submitted via the Internet at www.regulations.gov — search keyword APHIS-2006-0140."

BreadMan writes "The Economist has an interesting article about how the use of GM (genetically modified) plants extends well beyond the food industry. Altered trees that make better paper, insect-resistant cotton, potatoes that contain the right kinds of starches. An interesting read to see where the industry is going in light of problems with having GM foods on the dinner table. There's more industrial uses for agricultural products than you'd think of right away, so this may be a lucrative use for GM technology."

babynerd writes "On Tuesday June 1st the Coeur dAlene tribe unveiled the Turbocharged Broadband Geek Project. The scheme, organized by project head Valerie Fast Horse and funded by a $2.8 million dollar grant from the USDA Rural Utilities Service and a 15% in kind match from the tribe itself, will help build a community technology center (CTC) with 40 computers, and a wireless broadband ISP that will provide high-speed wireless access to anyone living on and near the reservation at a price comparable to that of any other DSL or Cable Internet providers - there's currently no broadband Internet access of any kind available."

Evangelion quotes from a NY Press story about Plum Island: "'Located just two miles off the tip of Long Island and six miles from the Connecticut coastline, Plum Island is home to a Bio-Safety Level 4 (BSL-4) research facility... During the fifth month of [an Engineer's] strike, a three-hour power outage renewed public interest in the island... Without power, the air filtration systems are inoperable. Without power, decontamination procedures break down. Without power, the seals in the pressurized airlock doors start to deflate. According to one report, workers were desperately sealing the doors with duct tape...'"

Deagol asks: "After reading about it several times on Slashdot, I decided to start the Hacker's Diet this month. I've even lost 3lbs so far. I'm looking for software tools to make this thing easier. So far, I've been using Nut to track my calories and see what nutrients I need to balance. Though Nut has been invaluable, it lacks a clean recipe and menu interface (it has them, but it's light on features). I did the usual google/freshmeat/sourceforge search, but turned up very little. gnutrition looks promising, but it's 2 years unmaintained and uses an old version of the USDA database. My requirements are: that it use the current USDA database; have a flexible recipe and menu functions which tracks calories and nutrients; and finally that it runs under Linux (prefer OSS). Multiple-user support and easy of use would be nice, but not required."

We knew this was going to take a while -- it turned out to be just about one month since the question post -- due to some show-taping problems Alton had. He was kind enough to warn us about the delay, a warning regular Slashdot Interview readers picked up. Anyway, here we go. (Warning: Reading this interview may cause hunger.)

1) My question
by mofolotopo
Something I've found as a newbie chef is that a good 75.32% of good cooking is good shopping. What tips do you have for finding good, fresh ingredients? Where the heck do you get fresh herbs etc. in a smallish town?

Alton: First off, you need to decentralize your shopping. Don't try to get everything in one place. Even if you don't have a farmers market in the area, I'm willing to bet there's a co-op or health food store that will open up your options. Ditto a butcher. As for fresh herbs, if they're really a problem to find in your area, try growing your own when and where climate allows. The rest of the time, buy dry herbs and spices over the internet from someone like Penzeys or The Spice House. Above all, do not drive yourself crazy. Learn to work with what you have. Oh, and don't forget ethnic markets; they often have the best produce as well as meat.

2) Why are some people better Cooks?
by kallistiblue
I've noticed that some people seem to be naturally better cooks than others. I've know several people that follow a recipe very exactly. The food they create just doesn't turn out very good. Personally, I'll use a recipe as a guideline and use rough estimates. Most of the time, my meals turn out pretty well. It's as if an intuitive sense is needed.

How does someone learn/teach this skill?

Alton: First, you need to become a good recipe follower. Most people who think they can't cook aren't really taking time to properly read the recipes they're working from or they don't really understand what they're being asked to do. For instance, there are plenty of recipes out there that call for "searing" a piece of meat. If you don't know what "searing" really is, you're doomed. Unfortunately most recipes are written for people that already know how to cook. So start by really paying attention to a recipe and make sure you understand it. Then cook it a few times keeping detailed notes about the process and your feelings about the final dish. Keep notebooks?write down as much as you can and slowly you'll begin to learn what you're doing. As long as you're willing to think and taste as you go, you can become a cook?I promise.

3) Vegetarians
by sammy.lost-angel.com
As a vegetarian, I'm compelled to ask this: Have you seen a trend in recent years of more vegetarians, or more dishes made without meat? Time magazine had a recent cover story about this, and my feeling is it's becoming a more important part of everyone's lives, yet whenever I catch a cooking show on TV it lacks making many vegetarian dishes.

Alton: Americans don't eat near enough vegetables. I'm not a vegetarian, though I do respect anyone who makes a hard and fast decision about what he or she is going to live on. All you have to do is look at the health statistics from countries whose cuisines are lighter on meat and heavy on veggies and fish?They live, longer. It's as simple as that. What I would hate to see is a radical swing away from meat. I think we evolved as omnivores for a reason. And that's all I have to say about that.

4) Lower Fat and Cholesterol?
by cporter
Mr. Brown, I love your recipes. In the last few weeks, I've prepared Chocolate Mousse, Party Mayonnaise, Chimney Tuna, and Baba Ganoush from "Good Eats" and Chicken Piccata from "I'm Just Here for the Food." Not all at one meal, of course.

I applaud episodes like "Good Milk Gone Bad" and "The Other Red Meat" that focus on lower fat and cholesterol foods. But many of your recipes call for butter, oil, cream, and other less than healthful foods (even bacon grease!). What do you think about some of the substitutes out there, or using ingredients like applesauce to replace butter?

Alton: There are no bad foods, only bad food habits. I eat cream, butter, and bacon; I just don't eat pounds of it at a time. I use these things when they are needed in recipes and leave them out when they're not needed. As for substitutes, I only agree with them if they really don't change a person's response to a dish. Take mashed potatoes for instance. I recently saw a recipe that suggested that the fat we all know that mashers need could be replaced with vegetable broth. Hogwash. All that does is lead to dissatisfaction and I think that dissatisfaction results in overeating. We like fats because fats satisfy. They break down in the digestive track very slowly so they keep us fuller longer. Now if I find a way to replace a fatty ingredient without missing it (I do this a lot with yogurt) then you bet I'm going to do it. But I repeat: there are no bad foods

5) Art vs. Science
by Susskins
A lot of your show is dedicated to the Science of cooking, and to the underlying physics of food. Your Grandmother (in a really cool episode about biscuits) demonstrated a wicked amount of Artistic Skill, the "look and feel" of food preparation. Do you have any thoughts about the balance of Art and Science in cooking?

Alton: No matter how much creativity goes into it, cooking is an art?or perhaps I should say a craft. It abides by absolute rules, physics, chemistry, etc. and that means that unless you understand the science you cannot reach the art. We're not talking about painting here?cooking's more like engineering. I happen to think that there is great beauty in great engineering (the wing of a Boeing 777, a suspension bridge) but they are not works of art, they are works of science. To my mind art is a matter of personal expression and the exchange of ideas; food is in the end, fuel?a means to an end. Sorry for rambling.

6) Iron Chef
by FortKnox
Seeing that all geeks love Iron Chef, I have to ask, would you be willing to go against an Iron Chef? If so, which would you pick??

Alton: I don't care about the chefs I want a shot at the goofball in the Palomino Jacket. He needs to be taken down. And the judges, oh please let me at them!

7) Elements of cooking
by SWroclawski
Mr. Brown,

I think that the most interesting part of your show to this audience is your emphasis on the science of cooking, from discussion of protein (such as in your angel food cake episode and your recent soufflé episode).

But the other difference in Good Eats is the great emphasis you place on the parts of cooking, that is the elements at a more abstract level, such as use of heat, individual ingredients (which is the topic of many of the shows) and methods of cooking (such as the right way to mix and fold). This all makes Good Eats interesting for us geeks out there who want to understand the science, but also helps us non-cooking geeks become literate in the supermarket and kitchen.

What gave you the idea to present cooking in this way and do you have any suggestions for other resources that present food and food preparation in the same way?

Alton: I approach cooking from a science angle because I need to understand how things work. If I understand the egg, I can scramble it better?it's a simple as that. There are some great food science texts out there?well, a few. Check out the bibliography in my book. (If you don't want to buy it you can just copy stuff out at the bookstore.)

8) Technical questions
by TheJerkstoreCalled
Hello! I actually watched your very first show about steak here on PBS; it was the first thing in my life that made me interested in cooking. Every time I watch an episode of Good Eats, I always end it wanting to go cook something.

I had a technical question; we always see these shots coming out of refrigerators and ovens. Do you actually have little windows in the back of your appliances or are those props built up for the shows? I always assumed they were props but you never know. Also, is that really your house you shoot in? I love the Magritte hat with chicken painting.

Alton: No windows... We actually have cameras now that are small enough to rig inside appliances. It's not easy mind you, but it's doable. That is not my house, but it is a real house. The Magritte rip was commissioned especially for Good Eats.

9) Cooking In Lava
by MrIcee
Mr. Brown. First, thank you for a wonderful television show and an excellent book. I enjoy both continually and look forward to all your new work.

Now... on to, perhaps, one of the more unusual questions you might receive. This question deals directly with how heat affects food.

Specifically... I live on the slopes of an active volcano. One of the things we like to do for fun is cook game hen and pork loins in the hot lava itself. First, let me describe our process, and then our question.

To cook a game hen we first season and then wrap the hen in about 10 Ti (or banana) leaves. These protect the hen from actually burning.

Next we find an active surface breakout of lava. We use a shovel (we also are wearing kevlar gloves that can withstand 2000 degrees of heat) and get a good shovel full of red lava. We place this on the ground a distance from the flow. We then position the Ti-wrapped hen in the middle of the blob of lava and cover it with another shovel full of lava. We try to leave a small opening to the Ti leaves, for steam to escape (or we can potentially have a steam explosion).

Now, the question. The lava is initially at 2000 degrees when we start cooking. After about 15 minutes it has cooled to around 850 degrees (outside of the rock - we read this using an infrared pyrometer). After about 45 minutes the outside is about 450 degrees. At that point we hit the rock with the shovel to open it. Only a few of the Ti leaves will remain uncharred. We remove those and the hen is then very moist and delicious.

How is it possible, using a heat source at 2000 degrees (that granted, gets cooler over time) that it still takes 45 minutes to cook the game hen? We would have thought that the cooking would have been near instantaneous - but repeated experiments at various lengths of time reveal that it takes exactly as long in the lava, as in an oven.

Alton: It's not possible. I can cook a game hen under a broiler in 15 minutes. Tell me, are there any small brown mushrooms growing around your property, and if so have you been using them in salads or pasta dishes?

10) Safe Cooking Temps
by dmaxwell
The wife and I are huge fans of your show but there is one thing we notice from time to time that we've always wondered about. For instance, your country ham recipe specifies that the ham is done when the interior temp hits 140 degrees.

However, fsis.usda.gov/OA/pubs/ham.htm states that "cook-before-eating hams must reach 160 F to be safely cooked before serving." I know those bad boys have been salt cured but I would still be worried about trichinosis. Your "done" temperatures for meat are often lower than what the food safety people would have them be. This is a long winded way of asking "What is your approach to food safety?" You look pretty healthy to me so I'll assume you know something those government fussbudgets don't but I'd feel better about trying out some of your recipes if I knew what that was.

Alton: I do not always agree with the government and in this case I think they're way off base. For one thing, Trichinella spiralis die at 137 degrees. Of course in this case they would have had to survive the curing process which is highly doubtful. The water activity level of a country ham is simply too low to support that kind of life. Also, T spriralis have been nearly eradicated from the American hog population through the use of better feeds. As far as I know, the only instances of trichinosis in recent years involved wild game such as bear and puma.

blamanj writes "It has been argued that using corn-derived ethanol as a fuel costs more in energy than what is produced. However, it is being reported that a new study that calculates the energies to include processing by-products reports a net gain in energy such that every BTU of existing liquid (fossil) fuels spent produces a 6 BTU return. While this doesn't address the environmental impact of large-scale farming, it's good news for Iowa farmers."

D3 wrote to us with a story from Federal Computer Weekly that details the plans of GTSI (Government Technology Service Inc.) to team with Red Hat. They plan to team up to offer "enterprise level" for the federal government contracts.

Thanks to D3 for reviewing Stephen Northcutt's Network Intrusion Detection: An Analysis Handbook. Recently published, this book is designed for those of you trying to keep people outside of your machines. Click below for more. Network Intrusion Detection: An Analyst's Handbook author Stephen Northcutt pages 267 publisher rating 8/10 reviewer D3 ISBN summary Any company or group that is serious about doing Intrusion Detection should read this book. Background

I have been learning about real computer and network security since January of this year. Thankfully I have been working under someone who really knows his stuff and once worked with the author, Stephen Northcutt. I have attended SANS '99 in Baltimore and will be at the New Orleans conference in October. I am by no means an expert on security or cracking. However, it is one of the most interesting aspects of what I do. I feel this book will be an essential tool in my career development.

To me the field of computer network security seems like a blossoming flower. Yes, people have been hacking, cracking, and fixing systems since the dawn of computing. However, I firmly believe once the we have recovered from the Y2K hangover, security will be the big buzz. You can already see it happening in the media with the attention certain incidents have had.

So where does Northcutt's book fit in? If you are an admin charged with securing the way your company interacts with other companies, the internet, your internal employees, e-mail, etc. this book can be an excellent resource. Keep in mind that Intrusion Detection is not a starting point. It is an integrated part to the overall picture. Having cool intrusion detection at your site does little good if you don't even have a decent firewall, acceptable use policies, e-mail filters, safe CGI's on your web, and current patch levels to your systems. Yes, you will be able to know where you were cracked from but you will have still been cracked. Likewise, if you don't understand networking and protocols to an advanced admin level this book may be a bit intimidating.

A search for Network Intrusion Detection on Amazon on Monday showed me a total of 3 titles on the subject and Northcutt's was one of them. He is certainly an expert in the field, having been the lead on the Navy Shadow Intrusion Detection Team for DoD, as well as being the current Chief Information Warfare Officer for the U.S. Ballistic Missle Defense Organization.

The Book

The best advice on how to get the value out of this book comes from the opening of chapter 6 which reads "If you do not have a lot of experience with Internet Protocol (IP), here's a suggestion to get the most out of this book: read Chapters 6, 7, and 8 twice." Northcutt starts out with a review of the Mitnick attack on Tsutomu Shimomura's system. The format of using real world examples carries throughout the rest of the book. His writing style is much the same as his lectures at SANS. He draws you in to interact with the examples he has chosen. Instead of just pointing out what he wants you to see he will ask you to think about what part of a given signature is important. Then he'll ask you to go back and look again for what he feels important. I wish textbooks in college were written this way because it helped me learn.

Included with Ch. 1 is a review of TCP/IP packet structure. Chapter Two carries on with introducing signatures and filters. This clearly explains how to tell what particular attack the script kiddie used to bring down your site. The chapter on Architectural Issues is a nice overview of sensor placement, hardware, and other implementation factors. This comes off as a little light with respect to comparing and contrasting, especially with regard to choice of OS. To be fair, these generalities will probably help keep the book relevant in the ever changing world of OS/Hardware combo. The final two chapters prior to the critical 6, 7, and 8 trio, deal with important factors to consider a good IDS solution should have and a review of known commercial and government software. Unfortunately the rapid changes involved in this field prevent a complete overview of all the available products out there. My suggestion is to read Ch. 4 more closely if you are about to make a decision on an IDS. It will help you ask the right questions to get the solution which will best suit your needs.

As I alluded to above, Chs. 6 through 8 are the guts of the book. The tcpdumps give you a real insider's view of what some classic attacks look like. Again, Northcutt is very thourough in what he presents. The exploits, like the IDS solutions, are also an ever evolving series and there is no way to write a book to cover them all. The point here is to begin to educate the eyes of the analyst. Only someone who has an idea of what traffic is normal versus what smells can hope to make good decisions when it comes to sounding the alarm. As Northcutt points out, sometimes the difference is as subtle as what port is being used. He is encouraging in that you can find the signature "fingerprint" of a given attack. He even admits that there are strange patterns he's seen but has not yet solved what tool or script was used to generate them.

Chapter 9's Introduction to Hacking takes you from the target to the attacker. With data from a crack where the attacker forgot to remove the history file, you can see how quickly a box can be 'owned'. Ten gives a look into coordinated attacks while Eleven shows some of the tools of the trade. The final chapters deal with convincing management to do things the right way and gives a taste of where IDS is heading. I don't mean to downplay the importance of these chapters. Keep in mind that the best way to play with cool toys on your job is to have management backing!

Summary

Any company or group that is serious about doing Intrusion Detection should read this book. Northcutt's tongue in cheek humor keeps things from getting too heavy. His reference to the best remote NT administration tool being a car had me chuckling for a while. The information provided is very thorough. His examples are clear and informitive. The areas where I wanted more information, he provides links to help follow up. I wouldn't be surprised if crackers used this as a reference to develop ways around detection and so the cycle will continue. I should also add the book went through technical review by Tim Aldrich, M. Dodge Mumford (of NFR), Judy Novak, and Larry Paccone.

Purchase this book at Amazon.

Contents

Acknowledgments

Tell Us What You Think

Introduction

Shadow History

Shadow Friends

1. Mitnick Attack

2. Introduction to Filters and Signatures

3. Architectural Issues

4. Interoperability and Correlation

5. Network-Based Intrusion Detection Solutions

6. Detection of Exploits

7. Denial of Service

8. Intelligence Gathering Techniques

9. Introduction to Hacking

10. Coordinated Attacks

11. Additional Tools

12. Risk Management and Intrusion Detection

13. Automated and Manual Response

14. Business Case for Intrusion Detection

15. Future Directions

Index

Thanks to D3 for reviewing Stephen Northcutt's Network Intrusion Detection: An Analysis Handbook. Recently published, this book is designed for those of you trying to keep people outside of your machines. Click below for more. Network Intrusion Detection: An Analyst's Handbook author Stephen Northcutt pages 267 publisher rating 8/10 reviewer D3 ISBN summary Any company or group that is serious about doing Intrusion Detection should read this book. Background

I have been learning about real computer and network security since January of this year. Thankfully I have been working under someone who really knows his stuff and once worked with the author, Stephen Northcutt. I have attended SANS '99 in Baltimore and will be at the New Orleans conference in October. I am by no means an expert on security or cracking. However, it is one of the most interesting aspects of what I do. I feel this book will be an essential tool in my career development.

To me the field of computer network security seems like a blossoming flower. Yes, people have been hacking, cracking, and fixing systems since the dawn of computing. However, I firmly believe once the we have recovered from the Y2K hangover, security will be the big buzz. You can already see it happening in the media with the attention certain incidents have had.

So where does Northcutt's book fit in? If you are an admin charged with securing the way your company interacts with other companies, the internet, your internal employees, e-mail, etc. this book can be an excellent resource. Keep in mind that Intrusion Detection is not a starting point. It is an integrated part to the overall picture. Having cool intrusion detection at your site does little good if you don't even have a decent firewall, acceptable use policies, e-mail filters, safe CGI's on your web, and current patch levels to your systems. Yes, you will be able to know where you were cracked from but you will have still been cracked. Likewise, if you don't understand networking and protocols to an advanced admin level this book may be a bit intimidating.

A search for Network Intrusion Detection on Amazon on Monday showed me a total of 3 titles on the subject and Northcutt's was one of them. He is certainly an expert in the field, having been the lead on the Navy Shadow Intrusion Detection Team for DoD, as well as being the current Chief Information Warfare Officer for the U.S. Ballistic Missle Defense Organization.

The Book

The best advice on how to get the value out of this book comes from the opening of chapter 6 which reads "If you do not have a lot of experience with Internet Protocol (IP), here's a suggestion to get the most out of this book: read Chapters 6, 7, and 8 twice." Northcutt starts out with a review of the Mitnick attack on Tsutomu Shimomura's system. The format of using real world examples carries throughout the rest of the book. His writing style is much the same as his lectures at SANS. He draws you in to interact with the examples he has chosen. Instead of just pointing out what he wants you to see he will ask you to think about what part of a given signature is important. Then he'll ask you to go back and look again for what he feels important. I wish textbooks in college were written this way because it helped me learn.

Included with Ch. 1 is a review of TCP/IP packet structure. Chapter Two carries on with introducing signatures and filters. This clearly explains how to tell what particular attack the script kiddie used to bring down your site. The chapter on Architectural Issues is a nice overview of sensor placement, hardware, and other implementation factors. This comes off as a little light with respect to comparing and contrasting, especially with regard to choice of OS. To be fair, these generalities will probably help keep the book relevant in the ever changing world of OS/Hardware combo. The final two chapters prior to the critical 6, 7, and 8 trio, deal with important factors to consider a good IDS solution should have and a review of known commercial and government software. Unfortunately the rapid changes involved in this field prevent a complete overview of all the available products out there. My suggestion is to read Ch. 4 more closely if you are about to make a decision on an IDS. It will help you ask the right questions to get the solution which will best suit your needs.

As I alluded to above, Chs. 6 through 8 are the guts of the book. The tcpdumps give you a real insider's view of what some classic attacks look like. Again, Northcutt is very thourough in what he presents. The exploits, like the IDS solutions, are also an ever evolving series and there is no way to write a book to cover them all. The point here is to begin to educate the eyes of the analyst. Only someone who has an idea of what traffic is normal versus what smells can hope to make good decisions when it comes to sounding the alarm. As Northcutt points out, sometimes the difference is as subtle as what port is being used. He is encouraging in that you can find the signature "fingerprint" of a given attack. He even admits that there are strange patterns he's seen but has not yet solved what tool or script was used to generate them.

Chapter 9's Introduction to Hacking takes you from the target to the attacker. With data from a crack where the attacker forgot to remove the history file, you can see how quickly a box can be 'owned'. Ten gives a look into coordinated attacks while Eleven shows some of the tools of the trade. The final chapters deal with convincing management to do things the right way and gives a taste of where IDS is heading. I don't mean to downplay the importance of these chapters. Keep in mind that the best way to play with cool toys on your job is to have management backing!

Summary

Any company or group that is serious about doing Intrusion Detection should read this book. Northcutt's tongue in cheek humor keeps things from getting too heavy. His reference to the best remote NT administration tool being a car had me chuckling for a while. The information provided is very thorough. His examples are clear and informitive. The areas where I wanted more information, he provides links to help follow up. I wouldn't be surprised if crackers used this as a reference to develop ways around detection and so the cycle will continue. I should also add the book went through technical review by Tim Aldrich, M. Dodge Mumford (of NFR), Judy Novak, and Larry Paccone.

Purchase this book at Amazon.

Contents

Acknowledgments

Tell Us What You Think

Introduction

Shadow History

Shadow Friends

1. Mitnick Attack

2. Introduction to Filters and Signatures

3. Architectural Issues

4. Interoperability and Correlation

5. Network-Based Intrusion Detection Solutions

6. Detection of Exploits

7. Denial of Service

8. Intelligence Gathering Techniques

9. Introduction to Hacking

10. Coordinated Attacks

11. Additional Tools

12. Risk Management and Intrusion Detection

13. Automated and Manual Response

14. Business Case for Intrusion Detection

15. Future Directions

Index

D3 writes "Who knew how easy it could be to hotwire a kiddie car? This 6 year old had no problem. " Heh-I needed to read something like this. Kids-they're gonna take everything over. Thanks to modnar for a more detailed story.