Hannah Cutting-Jones, University of Oregon

Beef is one of America’s most beloved foods. In fact, today’s average American eats three hamburgers per week.

American diets have long revolved around beef. On an 1861 trip to the United States, the English novelist Anthony Trollope marveled that Americans consumed twice as much beef as Englishmen. Through war, industry, development and settlement, America’s love of beef continued. In 2022, the U.S. as a whole consumed almost 30 billion pounds (13.6 billion kilograms) of it, or 21% of the world’s beef supply.

Beef has also reached iconic status in American culture. As “Slaughterhouse-Five” author Kurt Vonnegut once penned, “Being American is to eat a lot of beef, and boy, we’ve got a lot more beef steak than any other country, and that’s why you ought to be glad you’re an American.”

In part, the dominance of beef in American cuisine can be traced to settler colonialism, a form of colonization in which settlers claim – and then transform – lands inhabited by Indigenous people. In America, this process centered on the systemic and often violent displacement of Native Americans. Settlers brought with them new cultural norms, including beef-heavy diets that required massive swaths of land for grazing cattle.

As a food historian, I am interested in how, in the 19th century, the beef industry both propelled and benefited from colonialism, and how these intertwined forces continue to affect our diets, culture and environment today.

Cattle and cowboys

Beginning in the 16th century, the first Europeans to settle across the Americas – and later, Australia and New Zealand – brought their livestock with them. A global economy built on appropriated Indigenous territories allowed these nations to become among the highest consumers and producers of meat in the world.

The United States in particular tied its burgeoning national identity and westward expansion to the settlement and acquisition of cattle-ranching lands. Until 1848, Arizona, California, Texas, Nevada, Utah, western Colorado and New Mexico were part of Mexico and inhabited by numerous tribes, Indigenous cowboys and Mexican ranchers.

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The Mexican-American War, which lasted from 1846-48, led to 525,000 square miles being ceded to the United States – land that became central to American beef production. Gold, discovered in the northern Sierra by 1849, drew hundreds of thousands more settlers to the region.

The desire for cattle-supporting land played an integral role in the systematic decimation of bison populations, as well. For thousands of years, Native Americans relied on bison for physical and cultural survival. At least 30 million roamed the western United States in 1800; by 1890, 60 million head of cattle had taken their place.

Beef replaces bison

It is no coincidence that the rise of an extensive and powerful American beef industry coincided with the near-elimination of bison across the United States.

Bison populations were already in steep decline by the mid-1800s, but after the Civil War, as industrialization transformed transportation, communication and mass production, the U.S. Army actively encouraged the wholesale slaughter of bison herds.

In 1875, Philip Sheridan, a general in the U.S. Army, applauded the impact bison hunters could have on the beef industry. Hunters “have done more in the last two years, and will do more in the next year, to settle the vexed Indian question, than the entire regular army has done in the last forty years,” Sheridan said. “They are destroying the Indians’ commissary … (and so) for a lasting peace, let them kill, skin and sell until the buffaloes are exterminated. Then your prairies can be covered with speckled cattle.”

In 1884, with no hint of irony, the U.S. Department of Indian Affairs constructed a slaughterhouse on the Blackfeet Reservation in Montana and required tribal members to provide the factory’s labor in exchange for its beef.

By 1888, New York politician and sometimes rancher Theodore Roosevelt described Western stockmen as “the pioneers of civilization,” who with “their daring and adventurousness make the after settlement of the region possible.” Later, during Roosevelt’s presidency – from 1900 to 1908 – the U.S. claimed another 230 million acres of Indigenous lands for public use, further opening the West to ranching and settlement.

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The Union Stock Yards in Chicago, the most modern slaughterhouse of the era, opened on Christmas Day in 1865 and marked a turning point for industrial beef production. No longer delivered “on the hoof” to cities, cattle were now slaughtered in Chicago and sent East as tinned meat or, after the 1870s, in refrigerated railcars.

Processing over 1 million head of cattle annually at its height, the Union Stock Yards, a global technological marvel and international tourist attraction, symbolized industrial progress and inspired national pride.

Where’s the beef?

By the turn of the 20th century, beef was solidly linked to American identity both at home and globally. In 1900, the average American consumed over 100 pounds of beef per year, almost twice the amount eaten by Americans today.

Canadian food writer Marta Zaraska argues in her 2021 book “Meathooked” that beef became a key part of the American origin myth of rugged individualism that was emerging at this time. And cowboys, working the grueling cattle drives, came to embody values linked to the frontier: self-reliance, strength and independence.

Popular for decades as a street food, America’s proudest culinary invention – the hamburger – debuted at the St. Louis World’s Fair in 1904 alongside other novelties such as Dr. Pepper and ice cream.

After World War II, suburban markets and fast-food chains dominated the American foodscape, where beef burgers reigned supreme. By the end of the century, more people around the globe recognized the golden arches of McDonald’s than the Christian cross.

At the same time, national programs reinforced food insecurity for Native Americans. In efforts to eventually dissolve reservations and open these lands to private development, for example, in 1952 the U.S. government launched the Voluntary Relocation Program, in which the Bureau of Indian Affairs persuaded many living on reservations to move to cities. The promised well-paying jobs did not materialize, and most of those who relocated traded rural for urban poverty.

The true cost of a burger

Policies encouraging settler colonialism ultimately led to more sedentary lifestyles and a dependence on fast, convenient and processed foods – such as hamburgers – regardless of the individual or environmental costs.

In recent decades, scientists have warned that industrial meat production, and beef in particular, fuels climate change and leads to deforestation, soil erosion, species extinction, ocean dead zones and high levels of methane emissions. It is also a threat to biodiversity. Nutritionist Diego Rose believes the best way “to reduce your carbon footprint (is to) eat less beef,” a view shared by other sustainability experts.

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As of January 2022, about 10% of Americans over the age of 18 considered themselves vegetarian or vegan. Another recent study found that 47% of American adults are “flexitarians” who eat primarily, but not wholly, plant-based diets.

At the same time, small-scale farmers and cooperatives are working to restore soil health by reintegrating cows and other grazing animals into sustainable farming practices to produce more high-quality, environmentally friendly meat.

More encouraging still, tribes in Montana – Blackfeet Nation, Fort Belknap Indian Community, Fort Peck Assiniboine and Sioux Tribes, and South Dakota’s Rosebud Sioux – have reintroduced bison to the northern Great Plains to revive the prairie ecosystem, tackle food insecurity and lessen the impacts of climate change.

Even so, in the summer of 2024, Americans consumed 375 million hamburgers in celebration of Independence Day – more than any other food.

Hannah Cutting-Jones, Assistant Professor, Department of Global Studies; Director of Food Studies, University of Oregon

This article is republished from The Conversation under a Creative Commons license. Read the original article.

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At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.

Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience.

Introducing “Kentucky Fried Chicken Rain,” inspired by the sound of New KFC Original Recipe^® Tenders, available on Hatch Restore 2 smart sleep devices

LOUISVILLE, Ky. /PRNewswire/ — Did you ever think you’d use the expression, “I could just cozy up to the sound of fried chicken?” Well, from ASMR social media channels to film and television production set rumors, the internet has recently unearthed the humorous phenomenon that the sound of cooking fried chicken sounds almost identical to the soothing, sleep-inducing sound of rain falling.

To further investigate, Hatch, a sleep wellness company that creates premium sleep audio content, and KFC^®, the “OG” of fried chicken, have come together to release a new “Kentucky Fried Chicken Rain” content channel that can help lull you to sleep. The custom sound is available on Restore 2 smart sleep devices with a Hatch+ premium content subscription beginning today. Fried chicken and ASMR lovers will also be able to access the new “Kentucky Fried Chicken Rain” sound on the Hatch for Sleep and KFC YouTube channels as well as the Hatch for Sleep Spotify page.

The inspiration for the content channel came straight from Louisville, KY, where Hatch visited KFC’s headquarters and test kitchen to learn more about and capture the real sound of fried chicken. Hatch employees worked alongside KFC’s food innovation team to record the soothing sounds of frying KFC’s new Original Recipe^® Tenders.

“At Hatch, we take pride in producing the most effective audio for sleep. When we kept seeing social media posts about the similarity between frying chicken and rain, we decided to make the absolute best version of that audio” said Eric Pallotta, CMO at Hatch. “And who better than the OG fried chicken experts themselves, KFC, to do it with! We’re so excited to see our customers’ reactions to this fun, quirky content and can help them fall asleep to fried chicken right before bed without ever taking a bite.”

“The taste and smell of our secret blend of 11 herbs and spices may be iconic, but who knew the sound of that delicious chicken frying could help you fall asleep?” said Catherine Tan-Gillespie, KFC’s U.S. Chief Marketing and Development Officer. “Now in addition to enjoying the taste of our new KFC Original Recipe^® Tenders, people can drift off to sleep thanks to the soothing sound of frying, with the ‘Kentucky Fried Chicken Rain’ content channel on Hatch+.”

This unique brand partnership includes the new content offering, humorous “BTS” brand and social content from Hatch’s visit and recording session at the KFC test kitchen, along with co-branded products, including a Hatch x KFC Sleep Shirt, available for purchase at KFCShop.com. KFC Rewards* loyalty members will also be able to purchase a Hatch Restore 2 device at a special discount, so they can enjoy the content for themselves at home in bed (limit one per customer). 

The Hatch x KFC partnership content is just one of the many offerings available in the Hatch+ premium audio library. From guided meditations to screen-free shows, to sleep stories and relaxing music, Hatch+ unlocks a world of sleep content options and offerings that can help the whole family get better rest.

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KFC introduced its new KFC Original Recipe® Tenders nationwide on Oct. 14, with a bold battle cry to its tenders rivals. KFC’s new Original Recipe Tenders are double hand-breaded with KFC’s world-famous, top-secret blend of 11 herbs and spices and fried to golden perfection, making them deliciously crispy, juicy and flavorful. Fried chicken fans can score KFC’s new tenders at unbeatable value – for just $5**, customers will get three KFC Original Recipe^® Tenders, Secret Recipe Fries and two of KFC’s signature sauces – customer’s choice of Comeback Sauce, Sticky Chicky, or KFC^® Sauce. 

*KFC Rewards program only available with online orders at participating KFC restaurants within the 50 U.S. states. Account creation required.

**Prices and participation may vary. Prices higher in AK, HI, CA and third-party ordering websites. Tax, tip and fees extra.

About KFC

KFC Corporation, based in Louisville, Ky., has been serving up Finger Lickin’ Good Original Recipe^® fried chicken since 1952, including chicken on the bone, nuggets and tenders. Beyond the top secret 11 herbs & spices, KFC specialties include the KFC Chicken Sandwich, Extra Crispy^™ chicken, KFC Famous Bowls^®, Pot Pies, Secret Recipe Fries, biscuits and homestyle sides. There are over 30,000 KFC restaurants in 150 countries and territories around the world. KFC Corporation is a subsidiary of Yum! Brands, Inc., Louisville, Ky. (NYSE: YUM). For more information, visit www.kfc.com. Follow KFC on Facebook, Twitter, Instagram and TikTok. 

About Hatch

At Hatch, we know great sleep, and we help the whole family learn better sleep habits. Hatch makes science-backed bedside smart sleep devices and creates original content to help people wind down, sleep deeply, and rise rested and relaxed. Led by Rest, the #1 baby registry item on Amazon, and Restore, our Award-winning adult sleep product, we have helped over 5 million sleepers of all ages find space for rest in their lives. Getting high quality sleep improves focus, energy, and performance no matter what you love to do in your life.  Designed by experts and loved by wellness warriors, Hatch launched in 2014 by parent entrepreneurs Ann Crady Weiss and Dave Weiss, and was featured on “Shark Tank” in 2016. For more information, visit Hatch.co.

SOURCE Kentucky Fried Chicken; Hatch

At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.

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Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience.

Four-day festival featuring renowned chefs Geoffrey Zacharian, Antonia Lofaso, Maneet Chauhan, Marc Murphy and more is set to kick off on Thursday, January 23rd

Sun Wine & Food Fest

UNCASVILLE, Conn. /PRNewswire/ — Mohegan Sun’s largest annual festival, Sun Wine & Food Fest, which runs from Thursday, January 23, 2025 through Sunday, January 26, 2025, returns with stars, sips and savory eats. Guests will be able to enjoy and experience award-winning wine and spirits, top chefs, and other food enthusiasts for an unforgettable weekend. The action-packed weekend features the return of Sun Patio Ice Bar Experience, Grand Tasting, Vintage Cru, and Celebrity Chef After Party along with new and exciting experiences such as CT Spotlight Series, Beam Suntory Presents: Asian Market, and a Sun Wine & Food Fest Special Edition of Shuffle to Showdown.

Tickets to the 21st Annual Sun Wine & Food Fest are on sale now via ticketmaster.com and the Mohegan Sun Box Office, subject to availability.

Thursday, January 23rd

Sun Wine & Food Fest kicks off on Thursday, January 23rd with the CT Spotlight Series Featuring Two Roads from 8:00pm – 9:30pm in an intimate setting. At this event, attendees will discover Two Roads Brewing Company’s unique selection of brews and sample their classics and special projects. Also, hear more about their process of creating incredible brews, and taste delicious food expertly paired and prepared by a local chef.

Friday, January 24th

The day two action of Sun Wine & Food Fest 2025 gets started in the Earth Ballroom with Beam Suntory Presents: Asian Market from 6:00pm – 9:00pm where guests can immerse themselves in a true culinary adventure. Fans of Asian cuisine will watch as renowned celebrity chef and Food Network star, Esther Choi, teams up with fellow chefs to cook up incredible “Street Food” style fare made with masterful techniques and bold flavors. Guests looking to secure a sneak peek into all the extraordinary wines and culinary excellence that the Grand Tasting has to offer can make their way to the Earth Expo & Convention Center from 7:00pm – 10:00pm for the Grand Tasting Preview. From 8:00pm – 10:00pm, guests can bundle up and sip on premium, frosty, expertly crafted cocktails featuring Mohegan Sun’s Frosty Fusions and more at the Sun Patio Ice Bar Experience. For those who are Blackjack novices or those who are just looking to refine their skills, the Shuffle to Showdown event at novelle from 8:00pm – 10:00pm will feature expert instructors guiding guests through the ins and outs of the classic casino game using “fun money” with a chance to win real prizes! Over at the Clay Pipe Cigar Bar from 9:00pm – 11:00pm, guests can experience Spirits & Cigars Presented by Mohegan Sun’s Barrel Select Program where those in attendance will discover the subtle notes, aromas, and complexities of both the spirits and cigars, designed to complement one another perfectly. To finish the night, those who love local wineries can enjoy the CT Spotlight Featuring Preston Ridge Vineyard from 9:00pm – 10:30pm where guests can explore a range of hand-selected options paired with bites from a local chef.

Saturday, January 25th

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Day three of the 21st Annual Sun Wine & Food Fest will bring experiences that guests will cherish for years to come. To kick the day off, fine food and vino enthusiasts can attend a celebration of wine and culinary mastery at Sun Wine & Food Fest’s signature event, the exquisite Grand Tasting, from Noon – 5:00pm in the Earth Expo & Convention Center. Attendees can taste from more than 1,000 varieties of wine, beer, and spirits, sample exquisite dishes, and watch renowned chefs present live culinary demonstrations as they showcase their skills and share the tricks of the trade. From 4:00pm – 6:00pm in the Earth Ballroom, Vintage Cru will give guests an unparalleled opportunity to experience some of the world’s most revered and rare wines. Those in attendance will taste an exclusive lineup of exceptional selections, featuring aged bottles from renowned vineyards and highly sought-after vintages. Over at the Clay Pipe Cigar Bar from 6:00pm – 8:00pm, The Macallan Tasting will allow attendees to savor and learn firsthand with the Macallan brand specialist about how the Macallan’s mastery of wood makes it the world’s most luxurious spirit. The popular Celebrity Chef Dine Around returns to the Uncas Ballroom from 8:00pm – 10:30pm featuring an extraordinary array of curated food, presented by more than 20 chefs who are known for pushing the boundaries of flavor and creativity. The celebrity chefs will showcase their signature dishes that will be expertly paired with a wine, beer, or spirit. After a day of culinary delights, the festivities continue in Avalon Nightclub from 10:30pm – 2:00am, where guests can celebrate Sun Wine & Food Fest at the Celebrity Chef After Party, the most exclusive after party in town, sponsored by J Vineyards.

Sunday, January 26th

To cap off the 21st Annual Sun Wine & Food Fest, guests can experience a delicious culinary experience with a specially curated menu and signature cocktails at three different locations across property. Reservations are available online for Michael Jordan’s Steak House Brunch as well as Tuscany’s Brunch Buffet, or head over to Mohegan Sun’s newly opened restaurant, The Shed, where a delightful morning of delicious brunch food, good company and endless fun will take place.

Stay tuned for more exciting updates! For the full list of Sun Wine & Food Fest events, visit the Mohegan Sun website.

Media coverage opportunities at Sun Wine & Food Fest are available. For more information, please contact PR Specialist Jack Graham at JGraham@mohegangaming.com.

ABOUT MOHEGAN SUN

Owned by Mohegan, Mohegan Sun is one of the largest, most spectacular entertainment, gaming, dining and shopping destinations in the United States. Situated on 185 acres along the Thames River in scenic Southeastern Connecticut, Mohegan Sun is home to two unique casinos, 1,600 deluxe hotel rooms, two world-class spas, two distinct convention centers, an expo center, a golf course, over 70 shops, restaurants and bars as well as three award-winning entertainment venues including a 10,000-seat Arena. Mohegan Sun is within easy access of New York, Boston, Hartford and Providence and located 15 minutes from the museums, antique shops and waterfront of Mystic Country. More information is available by calling 1.888.226.7711 or visiting mohegansun.com. Connect with us on Facebook, follow us on X and Instagram @mohegansun and view us on YouTube.

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SOURCE Mohegan

At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.

Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience.