Me the Living

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26 posts tagged food


Fake meat: is science fiction on the verge of becoming fact? | Guardian

Professor Patrick Brown could easily be taken for a deranged visionary. He is intense, driven and unfazed by critics and rivals. This 57-year-old ultra-lean, sandal-wearing, marathon-running vegan wants to stop the world eating meat. Not through persuasion or coercion, but by offering us carnivores something better for the same price or less. […]

Brown, a specialist in the genetics of cancer, is a tenured Stanford University molecular biologist, a member of the National Academy and the founder of a non-profit academic publisher. For two years, he has been working on creating synthesised meat and dairy products. “I have zero interest in making a new food just for vegans,” Brown says. “I am making a food for people who are comfortable eating meat and who want to continue eating meat. I want to reduce the human footprint on this planet by 50%.”

What Brown is talking about is a revolution that will remake our relationship with our planet, and with our fellow animals.

Eating meat is bad for the environment, of that there is no doubt. And the moral arguments against killing animals are compelling. Humans currently slaughter about 1,600 mammals and birds every second for food – that is half a trillion lives a year, plus trillions more fish, crustaceans and molluscs. The total biomass of all the world’s livestock is almost exactly twice that of humanity itself. And while crops that feed people cover just 4% of the Earth’s usable surface (land that is not covered by ice or water, or is bare rock), animal pastureland accounts for a full 30%. Our meat, in other words, weighs twice as much as we do and takes seven times as much land to grow.

And we are going to have to feed a lot more people in the coming decades. The world’s population stands at a little over 7bn; by 2060 this will have risen to perhaps 9.5bn, and that is a fairly optimistic scenario. Not only are there more and more of us, but we are eating more and more meat. Demand for it is expected to double by 2050. The market in chicken, pig, cattle and sheep flesh is worth about $1trn a year. By mid-century this will more than double, perhaps triple at today’s prices, as the cost of land rises.

This is bad news for the Earth. Meat production accounts for about 5% of global CO2 emissions, 40% of methane emissions and 40% of various nitrogen oxides. If meat production doubles, by the late 2040s cows, pigs, sheep and chickens will be responsible for about half as much climate change impact as all the world’s cars, trucks and aircraft.

But it is animal suffering that usually turns people vegetarian. Meat farming is, say its critics, an obsolete technology that produces a nutrient-dense food in just about the most inefficient (and cruel) way imaginable. The problem – the big problem – is that, when given a choice, most of us like to eat meat regardless. It may be inefficient, dirty and cruel, but there is no denying that cooked animal flesh tastes good.

Read on.


Pumpkin & Sage Ravioli


(via foodfuckery)



Poking fun at himself, The Bitter Chocolatier tells his tales of misfortune throughout his life through the different flavours.

The brand has an edge. The elegant look contrasts sharply with its ironic humour. The product differentiates itself from other brands while entertaining the consumer. (via The Die Line)

I’m a sucker for great packaging & design.  And this is stellar. 

‘You have to think of a different kind of menu,’ says Alice [Waters, owner of Chez Panisse and organic Slow Food guru]. ‘You eat dried fruit and nuts. You make pasta sauces out of canned tomatoes … you’re eating different kinds of grains—farro with root vegetables … Turnips of every color and shape! Carrots that are white and red and orange and pink! … Cabbages!’

Basically, you can eat like a fucking Russian peasant, is what she’s saying. I don’t know if that’s what they want to hear in the Upper Peninsula of Michigan or Buffalo. And what about the healthy, pure, wholesome, and organic foods that Alice says I should be buying—particularly if I have children? If I’m making an even average wage as, say, a sole-providing police officer or middle manager? Regular milk is about four bucks a gallon. Organic is about twice that. Supermarket grapes are about four bucks a bunch. Organic are six. More to the point, what if I’m one of the vast numbers of working poor, getting by in the service sector? What should I do? How can I afford that?

Asked this question very directly, Alice advises blithely that one should ‘Make a sacrifice on the cell phone or a third pair of Nike shoes.’ It’s an unfortunate choice of words. And a telling one, I think. You know, those poor people—always with their Nikes and their cell phones. If only they’d listen to Alice. She’d lead them to the promised land for sure.

What else should we be doing? Alice says we should immediately spend 27 billion dollars to ensure every schoolchild in America gets a healthy, organic lunch. More recently she added to this number the suggestion that fresh flowers on every lunchroom table might also be a worthwhile idea. This is, after all, ‘more important than crime in the streets. This is not like homeland security—this is actually the ultimate homeland security. This is more important than anything else.’

Which is where Alice really loses me—because, well, for me, as a New Yorker, however quaint the concept, homeland security is still about keeping suicidal mass murderers from flying planes into our fucking buildings. And organic school lunches might be more important to you than crime in the streets in Berkeley—but in the underfunded school systems of West Baltimore, I suspect they feel differently. A healthy lunch is all fine and good—but no use at all to Little Timmy if he gets shot to death on the way to school. In fact, 27 billion for organic food for Timmy seems a back-assward priority right now—as, so far, we’ve failed miserably to even teach him to read. What kind of dreams can a well-fed boy have if he doesn’t even have the tools to articulate them? How can he build a world for himself if he doesn’t know how to ask for—much less how to get—the things he wants and needs? I, for one, would be very satisfied if Timmy gets a relatively balanced slab of fresh but nonorganic meatloaf with a side of competently frozen broccoli—along with reading skills and a chance at a future. Once literate, well read, and equipped with the tools to actually make his way in the world, he’ll be far better prepared to afford Chez Panisse.

As of this writing, not too far from Berkeley, just across the bridge, in San Francisco’s Mission District, they line up every Tuesday for the $1.99 special at Popeye’s Fried Chicken. They don’t stand in the street waiting for forty-five minutes to an hour because it’s particularly healthy chicken, or organic chicken, or conscientiously raised chicken. They do it because it’s three fucking pieces for a dollar ninety-nine. Unless we respect that reality, Alice? We’re lost.

Anthony Bourdain, Medium Raw: A Bloody Valentine to the World of Food and People Who Cook

Bourdain devotes an entire chapter of his book to decimating Alice Waters, who has been lauded in a 60 Minutes puff piece as “the Mother of Slow Food” (which is a bullshit claim). He admits that he was perhaps overdoing it when he called her “Pol Pot in a muumuu” in an interview — but only barely (he also called saccharine blonde Semi-Homemade host Sandra Lee “the hellspawn of Betty Crocker and Charles Manson” and called her Kwanzaa Cake “a war crime on television”, so Waters is far from alone). Bourdain selects his targets for a reason, and Waters is a highly suitable stand-in for the growing ranks of white, privileged, socially ignorant eco-food ideological stick-wavers whose contempt for communities of color and for the poor ooze out through their self-righteous evangelism.

In a typical move, Waters wrote an open letter to the newly elected president Obama warning that “the purity and wholesomeness of the Obama movement must be accompanied by a parallel effort in food”. She appointed herself onto an advisory committee to help the Obamas select “a person with integrity and devotion” as White House Chef, adding “I cannot forget the vision I have had since 1993 of a beautiful vegetable garden on the White House lawn” — apparently oblivious that they already had a chef of “integrity and devotion” and a vegetable garden. This, from someone who has boasted that she hasn’t voted since 1966. Nevertheless, the Obamas were cool and invited her to the White House to throw a series of dinners and help expand the garden. As an example of her sustainable, locavorian ways, she flew in big-name chefs from all over the country for a five-hundred-dollar-a-plate gala, as though there are no qualified chefs in Washington fucking DC. This is why I appreciate what Tony Bourdain does. His targets usually deserve it. He’s a linguistic assassin, and sometimes that’s just what’s needed. And yeah, it feels good too. Plus, say what you want but I dig Popeye’s. (via zuky)(via jasievangesen)(via dressesandyarn)

(via creatorbreakdown)



Your mind will be blown | clusterflock

jamiek: One minute. Watch it. Kitchen magic.

karlfundenberger: Cool! I love tricks like this. Well-done video.

Saving this for later.

Whoa, that’s awesome.

(via apoplecticskeptic)

The outbreaks are only part of the worry. Occasional U.S. intelligence reports in recent years have warned that terrorist organizations have contemplated poisoning food as a means of attacking Westerners.

The FDA, responsible for screening for pathogens in fruits, vegetables, dairy products, and foreign imports, employs about 1,800 inspectors (more than in years past, but still not enough, say food-safety advocates, to meet inspection needs), just sufficient to inspect a quarter of their intended domestic plants one time each year. That means some facilities go years without an inspection, a 2010 HHS report found. At the border, FDA inspectors use electronic screening and risk analysis but physically inspect only about 1 percent of food imports, officials say, a number that leaves advocates at watchdog groups like Food & Water Watch stunned.

I don’t understand how after so many books, articles, and publicity about our horrid food “safety” in America we still aren’t passing laws to improve conditions! It’s absurd and is probably in the top 3 things that piss me off in the US - so much so that I would consider dedicating a significant portion of my time/efforts/life in combating it if I only knew what to do. It’s not like we can spread awareness much more than we already are. It seems like everyone reads Fast Food Nation or The Jungle or watches King Corn and promptly discards it from their memory as if it’s something we can’t help or change. UGH. I’m fed up with it.

I also don’t understand how America hasn’t figured out that whatever shit we are putting in our vegetables and meats to make them bigger is also, at least in my opinion, also making US bigger. It only makes sense. If we’re injecting our food with things that build fats and muscle it’s going to get into our bodies when we eat it. I think it contributes a lot to the obesity epidemic in America. I am really noticing it not being in the US. In Korea I eat so much bread and so many coffee drinks and definitely less healthy than at home, have stopped exercising other than walking places, and am still maintaining my weight if not losing some. The only explanation is that there is SOMETHING in the food in America that is making us bigger - and I’d be willing to bet it’s pesticides that not only cause us harm but end up producing harsher and harsher strains of bacteria that will eventually kill us.


(via cafeliving)

Livestock consumes up to 70% of the antibiotics consumed in the United States.

King Corn

Oh god…just think about that for a second. We’re feeding these animals antibiotics with their ground up 90% corn diet because they evolved to eat grass - not corn. Consequently when we lock them up so they can hardly move and then feed them corn grown using basically corn steroids, they develop an illness where their stomachs produce too much acid. If we waited 20 more days or so to slaughter them, they would die on their own anyway.

And this is the stuff we eat. Awesome.


Im off to make pretzels! 


a mall pretzel how to video.



cute boy + good food = A+

Watermelon Lime Sorbet Slices

This is a really cute idea! Perfect for picnics or deck parties. :)

A lot of people don’t have ice cream machines but I’ve successfully made sorbet in the past without one. (Maybe it was luck?) You can, of course, probably do the “ice cream in a bag” method but that’s messy and inconvenient. What I do instead is: I mix all the ingredients together in a bowl and put it in the freezer. At about half hour intervals I go into the freezer and stir it. This prevents the sorbet from being separated and helps it to freeze evenly throughout.


GPOY-every day

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