Quality Meat Quotes

The Western States nervous under the beginning change. Texas and Oklahoma, Kansas and Arkansas, New Mexico, Arizona, California. A single family moved from the land. Pa borrowed money from the bank, and now the bank wants the land. The land company--that's the bank when it has land --wants tractors, not families on the land. Is a tractor bad? Is the power that turns the long furrows wrong? If this tractor were ours it would be good--not mine, but ours. If our tractor turned the long furrows of our land, it would be good. Not my land, but ours. We could love that tractor then as we have loved this land when it was ours. But the tractor does two things--it turns the land and turns us off the land. There is little difference between this tractor and a tank. The people are driven, intimidated, hurt by both. We must think about this. One man, one family driven from the land; this rusty car creaking along the highway to the west. I lost my land, a single tractor took my land. I am alone and bewildered. And in the night one family camps in a ditch and another family pulls in and the tents come out. The two men squat on their hams and the women and children listen. Here is the node, you who hate change and fear revolution. Keep these two squatting men apart; make them hate, fear, suspect each other. Here is the anlarge of the thing you fear. This is the zygote. For here "I lost my land" is changed; a cell is split and from its splitting grows the thing you hate--"We lost our land." The danger is here, for two men are not as lonely and perplexed as one. And from this first "we" there grows a still more dangerous thing: "I have a little food" plus "I have none." If from this problem the sum is "We have a little food," the thing is on its way, the movement has direction. Only a little multiplication now, and this land, this tractor are ours. The two men squatting in a ditch, the little fire, the side- meat stewing in a single pot, the silent, stone-eyed women; behind, the children listening with their souls to words their minds do not understand. The night draws down. The baby has a cold. Here, take this blanket. It's wool. It was my mother's blanket--take it for the baby. This is the thing to bomb. This is the beginning--from "I" to "we." If you who own the things people must have could understand this, you might preserve yourself. If you could separate causes from results, if you could know Paine, Marx, Jefferson, Lenin, were results, not causes, you might survive. But that you cannot know. For the quality of owning freezes you forever into "I," and cuts you off forever from the "we." The Western States are nervous under the begining change. Need is the stimulus to concept, concept to action. A half-million people moving over the country; a million more restive, ready to move; ten million more feeling the first nervousness. And tractors turning the multiple furrows in the vacant land.

Show me a man who over-elaborates and I will show you a great man! What is called their 'overelaboration' is my meat: it is the sign of struggle, it is struggle itself with all the fibers clinging to it, the very aura and ambiance of the discordant spirit. And when you show me a man who expresses himself perfectly I will not say that he is not great, but I will say that I am unattracted . . . I miss the cloying qualities. When I reflect that the task which the artist implicitly sets himself is to overthrow existing values, to make of the chaos about him an order which is his own, to sow strife and ferment so that by the emotional release those who are dead may be restored to life, then it is that I run with joy to the great and imperfect ones, their confusion nourishes me, their stuttering is like divine music to my ears.

We are flooded with books; books come pouring out of the publishing meat grinder. And, the quality has dropped severely. We may be able to print a book better, but intrinsically the book, perhaps, is not better than it was. We have a backlist of books, superb books, by Margaret Wise Brown, by Ruth Krauss, by lots of people. I’d much rather we just took a year off, a moratorium: no more books. For a year, maybe two—just stop publishing. And get those old books back, let the children see them! Books don’t go out of fashion with children; they only go out of fashion with adults. So that kids are deprived of the works of art which are no longer around simply because new ones keep coming out. from The Openhearted Audience (1980)

Mania has been described as having a mystical quality, an example of which is described by the writer Theodore Roethke. One day he felt good, and then felt that he knew what it was like to be a rabbit, and then a lion; so he entered a restaurant and ordered and ate raw meat. Kay Redfield Jameson bought twenty Penguin books in order to form a colony of penguins, and the poet Robert Lowell believed on one occasion that he might be the reincarnation of the Holy Ghost and could, if he wished, paralyze cars.

And it is in New York I have those strangest things of all: human friendships. Not many friendships and not of spent familiarities: for I don't like actual human beings too much around me. But yet friendships made of the edges of thoughts and vivid pathos and pregnant odds and ends of nervous human flesh and fire. It is in New York I go to the apartment of a Friend at the end of an afternoon. In the apartment are some persons having tea, men and women. The Friend greets me at the door. She wears maybe a dress of thin dark and light silk, shaped in the quaint outlandish fashion of the hour. And she has shrewd kindly eyes like a Rembrandt portrait, and a worn New-York-ish Latin-ish brain and heart both of which are made of steel, sparkle and the very plain red meat of living. She says, 'Hello-Mary-Mac-Lane,' and clasps my hand, and we exchange a glance of no real understanding at all but suggesting warmed challenge of personality, and an oblique sweet call of depth to depth, and of friendship which by mere force of preference and of our separate quality and calibre is true rather than false. So close and no closer may friendship be. And friendship with-all, is closer than any love. It is the closest human beings ever come to meeting.

We'll leave around six." "Is that...morning, six-ish?" "The early bird gets the worm. Not a bad deal, if you enjoy high-quality worm meat.

The hunter who consistently brought meat back displayed daring and courage, two qualities that females desired in a potential mate. Thus hunting possessed an erotic overtone: meat was an aphrodisiac.

There are a few clear themes that emerge when we synthesize all the findings we’ve looked at so far, and those are jewels you should pluck out of this book, place in your pocket, and carry with you for as long as they serve you. Here are the biggies. Eliminate or drastically reduce your intake of refined grains, refined sugar, and high-omega-6 vegetable oils. No healthy human population has thrived on these items, and the bulk of the evidence points toward their harm. Secure a source of those precious fat-soluble vitamins—whether from shellfish, fish eggs, high-quality dairy, bone marrow, organ meats like liver, or cod liver oil.

Better health and better nutrition—above all, greater intakes of high-quality animal protein (milk, dairy products, meat, and eggs)—have driven the shift, and being taller is associated with a surprisingly large number of benefits. These do not include generally higher life expectancy, but a lower risk of cardiovascular diseases, and also higher cognitive ability, higher lifetime earnings, and higher social status. Correlation between height and earnings was first documented in 1915 and has since been confirmed repeatedly, for groups ranging from Indian coal miners to Swedish CEOs. Moreover, the latter study showed that the CEOs were taller in firms with larger assets!

It may also be that, quite apart from any specific references one food makes to another, it is the very allusiveness of cooked food that appeals to us, as indeed that same quality does in poetry or music or art. We gravitate towards complexity and metaphor, it seems, and putting fire to meat or fermenting fruit and grain, gives us both: more sheer sensory information and, specifically, sensory information that, like metaphor, points away from the here and now. This sensory metaphor - this stands for that - is one of the most important transformations of nature wrought by cooking. And so a piece of crisped pig skin becomes a densely allusive poem of flavors: coffee and chocolate, smoke and Scotch and overripe fruit and, too, the sweet-salty-woodsy taste of maple syrup on bacon I loved as a child. As with so many other things, we humans seem to like our food overdetermined.

And the time came for him to start on his travels, the carpenter gave him a little table. It was made of ordinary wood and there was nothing special about its appearance, but it had one excellent quality. If you put it down and said: ‘Table, set yourself,’ instantly a tablecloth would appear on the good little table, and on the tablecloth there would be a plate with a knife and fork beside it, and as many platters of roast meat and stewed meat as there was room for, and a big glass of the kind of red wine that rejoices the heart.

There’s a story about legendary copywriter Gary Halbert, who once asked a room of aspiring writers, “Imagine you’re opening a hamburger stand on the beach—what do you need most to succeed?” Answers included, “secret sauce,” and “great location” and “quality meat.” Halbert replied, “You missed the most important thing—A STARVING CROWD.” Your job is to find that “starving crowd” who can’t live without what it is you have to offer. What we want to do in terms of targeting is to find good, prospective customers for our business that can be reached affordably, that are likely to buy, that are able to buy, and preferably who already know of us, or are likely to trust us. Once you get this down, and you nail exactly who your slam-dunk customer truly is—the person you absolutely want to do business with over and again—then you’ll be able to make your marketing “magnetic” because you’ll be using words and phrases that’ll attract your target audience. This makes your job much easier, because you can talk to them using language they relate to about what it is they really want.

Bearing witness takes the courage to realize the potential of the human spirit. Witnessing requires us to call forth the highest qualities of our species, qualities such as conviction, integrity, empathy, and compassion. It is easier by far to retain the attributes of carnistic culture: apathy, complacency, self-interest, and "blissful" ignorance. I wrote this book––itself an act of witnessing––because I believe that, as humans, we have a fundamental desire to strive to become our best selves. I believe that each and every one of us has the capacity to act as powerful witnesses in a world very much in need. I have had the opportunity to interact with thousands of individuals through my work as a teacher, author, and speaker, and through my personal life. I have witnessed, again and again, the courage and compassion of the so-called average American: previously apathetic students who become impassioned activists; lifelong carnists who weep openly when exposed to images of animal cruelty, never again to eat meat; butchers who suddenly connect meat to its living source and become unable to continue killing animals; and a community of carnists who aid a runaway cow in her flight from slaughter. Ultimately, bearing witness requires the courage to take sides. In the face of mass violence, we will inevitably fall into a role: victim or perpetrator. Judith Herman argues that all bystanders are forced to take a side, by their action or inaction, and that their is no such thing as moral neutrality. Indeed, as Nobel Peace Prize Laureate and Holocaust survivor Elie Wiesel points out, "Neutrality helps the oppressor, never the victim. Silence encourages the tormentor, never the tormented." Witnessing enables us to choose our role rather than having one assigned to us. And although those of us who choose to stand with the victim may suffer, as Herman says, "There can be no greater honor.

A foraging lifestyle makes it much harder for males to restrict females' movements and access to resources, as they are able to source their own. Once females were restricted in their activities and males gained control of high-quality foodstuffs, like meat, females lost agency and became sexual property. Paternity became an issue, as property was inherited, and patriarchy took hold. The evolution of the capacity for language allowed males to consolidate and increase their control over females because it enabled the creation and propagation of ideologies of male dominance/female subordinance and male supremacy/female inferiority.

The more I experimented, the more I wanted to discover flavor, texture, scent. Gently toasting spices. Mixing herbs. My immediate instincts were toward anything like comfort food, the hallmarks of which were a moderate warmth and a sloppy, squelching quality: soups, stews, casseroles, tagines, goulashes. I glazed cauliflower with honey and mustard, roasted it alongside garlic and onions to a sweet gold crisp, then whizzed it up in a blender. I graduated to more complicated soups: Cuban black bean required slow cooking with a full leg of ham, the meat falling almost erotically away from the bone, swirled up in a thick, savory goo. Italian wedding soup was a favorite, because it looked so fundamentally wrong- the egg stringy and half cooked, swimming alongside thoughtlessly tossed-in stale bread and not-quite-melted strips of Parmesan. But it was delicious, the peculiar consistency and salty heartiness of it. Casseroles were an exercise in patience. I'd season with sprigs of herbs and leave them ticking over, checking up every half hour or so, thrilled by the steamy waves of roasting tomatoes and stewed celery when I opened up the oven. Seafood excited me, but I felt I had too much to learn. The proximity of Polish stores resulted in a weeklong obsession with bigos- a hunter's stew made with cabbage and meat and garnished with anything from caraway seeds to juniper berries.

And just as agriculture has displaced species-dense communities with its monocrops, its diet has displaced the nutrient-dense foods that humans need, replacing them with mononutrients of sugar and starch. This displacement led immediately to a drop in human stature as agriculture spread - the evidence couldn’t be clearer. The reasons are just as clear. Meat contains protein, minerals, and fats, fats that we need to metabolize those proteins and minerals. In contrast, grains are basically carbohydrates: what protein they do contain is low quality - lacking essential amino acids - and comes wrapped in indigestible fiber. Grains are essentially sugar with enough opioids to make them addictive.

Gardening Work There was a man breaking up the ground, getting ready to plant, when another man came by, "Why are you ruining this land?" "Don't interfere. Nothing can grow here until the earth is turned over and crumbled. There can be no roses and no orchard without first this devastation. You must lance an ulcer to heal. You must tear down parts of an old building to restore it." So it is with the sensual life that has no spirit. A person must face the dragon of his or her appetites with another dragon, the life energy of the soul. When that's not strong, everyone seems to be full of fear and wanting, as one thinks the room is spinning when one's whirling around. If your love has contracted into anger, the atmosphere itself feels threatening, but when you're expansive and clear, no matter what the weather, you're in an open windy field with friends. Many people travel as far as Syria and Iraq and meet only hypocrites. Others go all the way to India and see only people buying and selling. Others travel to Turkestan and China to discover those countries are full of cheats and sneak thieves. You always see the qualities that live in you. A cow may walk through the amazing city of Baghdad and notice only a watermelon rind and a tuft of hay that fell off a wagon. Don't repeatedly keep doing what your lowest self wants. That's like deciding to be a strip of meat nailed to dry on a board in the sun.

There was another inspiring moment: a rough, choppy, moonlit night on the water, and the Dreadnaught's manager looked out the window suddenly to spy thousands of tiny baitfish breaking the surface, rushing frantically toward shore. He knew what that meant, as did everyone else in town with a boat, a gaff and a loaf of Wonder bread to use as bait: the stripers were running! Thousands of the highly prized, relatively expensive striped bass were, in a rare feeding frenzy, suddenly there for the taking. You had literally only to throw bread on the water, bash the tasty fish on the head with a gaff and then haul them in. They were taking them by the hundreds of pounds. Every restaurant in town was loading up on them, their parking lots, like ours, suddenly a Coleman-lit staging area for scaling, gutting and wrapping operations. The Dreadnaught lot, like every other lot in town, was suddenly filled with gore-covered cooks and dishwashers, laboring under flickering gaslamps and naked bulbs to clean, wrap and freeze the valuable white meat. We worked for hours with our knives, our hair sparkling with snowflake-like fish scales, scraping, tearing, filleting. At the end of the night's work, I took home a 35-pound monster, still twisted with rigor. My room-mates were smoking weed when I got back to our little place on the beach and, as often happens on such occasions, were hungry. We had only the bass, some butter and a lemon to work with, but we cooked that sucker up under the tiny home broiler and served it on aluminum foil, tearing at it with our fingers. It was a bright, moonlit sky now, a mean high tide was lapping at the edges of our house, and as the windows began to shake in their frames, a smell of white spindrift and salt saturated the air as we ate. It was the freshest piece of fish I'd ever eaten, and I don't know if it was due to the dramatic quality the weather was beginning to take on, but it hit me right in the brainpan, a meal that made me feel better about things, made me better for eating it, somehow even smarter, somehow . . . It was a protein rush to the cortex, a clean, three-ingredient ingredient high, eaten with the hands. Could anything be better than that?

That accounts for his crying so. Poor creature!” ”Well--you must do the sticking--there's no help for it. I'll showyou how. Or I'll do it myself--I think I could. Though as it issuch a big pig I had rather Challow had done it. However, his basketo' knives and things have been already sent on here, and we can use'em.” ”Of course you shan't do it,” said Jude. ”I'll do it, since it mustbe done.” He went out to the sty, shovelled away the snow for the space of acouple of yards or more, and placed the stool in front, with theknives and ropes at hand. A robin peered down at the preparationsfrom the nearest tree, and, not liking the sinister look of thescene, flew away, though hungry. By this time Arabella had joinedher husband, and Jude, rope in hand, got into the sty, and noosed theaffrighted animal, who, beginning with a squeak of surprise, rose torepeated cries of rage. Arabella opened the sty-door, and togetherthey hoisted the victim on to the stool, legs upward, and while Judeheld him Arabella bound him down, looping the cord over his legs tokeep him from struggling. The animal's note changed its quality. It was not now rage, but thecry of despair; long-drawn, slow and hopeless. ”Upon my soul I would sooner have gone without the pig than have hadthis to do!” said Jude. ”A creature I have fed with my own hands.” ”Don't be such a tender-hearted fool! There's the sticking-knife--the one with the point. Now whatever you do, don't stick un toodeep.” ”I'll stick him effectually, so as to make short work of it. That'sthe chief thing.” ”You must not!” she cried. ”The meat must be well bled, and to dothat he must die slow. We shall lose a shilling a score if the meatis red and bloody! Just touch the vein, that's all. I was broughtup to it, and I know. Every good butcher keeps un bleeding long.He ought to be eight or ten minutes dying, at least.” ”He shall not be half a minute if I can help it, however the meat maylook,” said Jude determinedly. Scraping the bristles from the pig'supturned throat, as he had seen the butchers do, he slit the fat;then plunged in the knife with all his might. ”'Od damn it all!” she cried, ”that ever I should say it! You'veover-stuck un! And I telling you all the time--” ”Do be quiet, Arabella, and have a little pity on the creature!

More food is good, but agricultural diets can provoke mismatch diseases. One of the biggest problems is a loss of nutritional variety and quality. Hunter-gatherers survive because they eat just about anything and everything that is edible. Hunter-gatherers therefore necessarily consume an extremely diverse diet, typically including many dozens of plant species in any given season.26 In contrast, farmers sacrifice quality and diversity for quantity by focusing their efforts on just a few staple crops with high yields. It is likely that more than 50 percent of the calories you consume today derived from rice, corn, wheat, or potatoes. Other crops that have sometimes served as staples for farmers include grains like millet, barley, and rye and starchy roots such as taro and cassava. Staple crops can be grown easily in massive quantities, they are rich in calories, and they can be stored for long periods of time after harvest. One of their chief drawbacks, however, is that they tend to be much less rich in vitamins and minerals than most of the wild plants consumed by hunter-gatherers and other primates.27 Farmers who rely too much on staple crops without supplemental foods such as meat, fruits, and other vegetables (especially legumes) risk nutritional deficiencies. Unlike hunter-gatherers, farmers are susceptible to diseases such as scurvy (from insufficient vitamin C), pellagra (from insufficient vitamin B3), beriberi (from insufficient vitamin B1), goiter (from insufficient iodine), and anemia (from insufficient iron).28 Relying heavily on a few crops—sometimes just one crop—has other serious disadvantages, the biggest being the potential for periodic food shortages and famine. Humans,

What intense deliciousness! Both the tender chicken meat and its light juices are soaked in rich and creamy egg! The inside of the meat is still tender, while the outer skin is crisp and robustly flavorful! It was cooked in a way perfect for taking advantage of the luxury Jidori chicken's qualities! The sauce is a simple one of eggs and cream seasoned with a bit of salt and pepper and heated to a thick creaminess in a hot water bath. With a touch of turmeric to give it a pleasingly vibrant yellow color, it's become a thick and creamy scrambled-egg sauce! Floating in it are crumbles of specially made rice crackers! Freshly steamed rice, sesame oil, minced squid and a pinch of salt were thoroughly combined, molded into thin rounds and then toasted to crispy perfection. "The layered textures of the crunchy yet creamy sauce play amazingly off of the tenderness of the chicken!" Chicken, egg sauce and rice crackers! Those three things do technically make this a chicken-and-egg rice bowl!

What is true of meat is true of all fat-and-protein pairs: they go together. Consider, for example, two near-perfect foods: eggs and milk. Both foods are a complete nutritional package, designed for a growing organism's exclusive nutrition, and must contain everything the body needs to assimilate the nutrients they contain. Thus the fats in the egg yolk aid digestion of the protein in the white, and lecithin in the yolk aids metabolism of its cholesterol. The butterfat in milk facilitates protein digestion, and saturated fat in particular is required to absorb the calcium. Calcium, in turn, requires vitamins A and D to be properly assimilated, and they are found only in the butterfat. Finally, vitamin A is required for production of bile salts that enable the body to digest protein. Without the butterfat, then, you don't get the best of the protein, fat-soluble vitamins, or calcium from milk. That's why I don't eat, and cannot recommend, egg white omelets and skim milk. They are low-quality, incomplete foods.

Imagine you're sitting having dinner in a restaurant. At some point during the meal, your companion leans over and whispers that they've spotted Lady Gaga eating at the table opposite. Before having a look for yourself, you'll no doubt have some sense of how much you believe your friends theory. You'll take into account all of your prior knowledge: perhaps the quality of the establishment, the distance you are from Gaga's home in Malibu, your friend's eyesight. That sort of thing. If pushed, it's a belief that you could put a number on. A probability of sorts. As you turn to look at the woman, you'll automatically use each piece of evidence in front of you to update your belief in your friend's hypothesis Perhaps the platinum-blonde hair is consistent with what you would expect from Gaga, so your belief goes up. But the fact that she's sitting on her own with no bodyguards isn't, so your belief goes down. The point is, each new observations adds to your overall assessment. This is all Bayes' theorem does: offers a systematic way to update your belief in a hypothesis on the basis of the evidence. It accepts that you can't ever be completely certain about the theory you are considering, but allows you to make a best guess from the information available. So, once you realize the woman at the table opposite is wearing a dress made of meat -- a fashion choice that you're unlikely to chance up on in the non-Gaga population -- that might be enough to tip your belief over the threshold and lead you to conclude that it is indeed Lady Gaga in the restaurant. But Bayes' theorem isn't just an equation for the way humans already make decisions. It's much more important that that. To quote Sharon Bertsch McGrayne, author of The Theory That Would Not Die: 'Bayes runs counter to the deeply held conviction that modern science requires objectivity and precision. By providing a mechanism to measure your belief in something, Bayes allows you to draw sensible conclusions from sketchy observations, from messy, incomplete and approximate data -- even from ignorance.

I really should simplify my existence. How much trouble is a person required to have? I mean, is it an assignment I have to carry out? It can’t be, because the only good I ever knew of was done by people when they were happy. But to tell you the truth, Kayo, since you are the kind of guy who will understand it, my pride has always been hurt by my not being able to give an account of myself and always being manipulated. Reality comes from giving an account of yourself, and that’s the worst of being helpless. Oh, I don’t mean like the swimmer on the sea or the child on the grass, which is the innocent being in the great hand of Creation, but you can’t lie down so innocent on objects made by man,” I said to him. “In the world of nature you can trust, but in the world of artifacts you must beware. There you must know, and you can’t keep so many things on your mind and be happy. ‘Look on my works ye mighty and despair!’ Well, never mind about Ozymandias now being just trunkless legs; in his day the humble had to live in his shadow, and so do we live under shadow, with acts of faith in functioning of inventions, as up in the stratosphere, down in the subway, crossing bridges, going through tunnels, rising and falling in elevators where our safety is given in keeping. Things done by man which overshadow us. And this is true also of meat on the table, heat in the pipes, print on the paper, sounds in the air, so that all matters are alike, of the same weight, of the same rank, the caldron of God’s wrath on page one and Wieboldt’s sale on page two. It is all external and the same. Well, then what makes your existence necessary, as it should be? These technical achievements which try to make you exist in their way?” Kayo said, not much surprised by this, “What you are talking about is moha—a Navajo word, and also Sanskrit, meaning opposition of the finite. It is the Bronx cheer of the conditioning forces. Love is the only answer to moha, being infinite. I mean all the forms of love, eros, agape, libido, philia, and ecstasy. They are always the same but sometimes one quality dominates and sometimes another.

Our two taco specials get shoved up on the serving counter, crispy, cheesy goodness in brown plastic baskets lined with parchment paper, sour cream and guacamole exactly where they should be. On the side. There is a perfect ratio of sour cream, guac, and salsa on a shredded chicken tostada. No one can make it happen for you. Many restaurants have tried. All have failed. Only the mouth knows its own pleasure, and calibration like Taco Heaven cannot be mass produced. It simply cannot. Taco Heaven is a sensory explosion of flavor that defies logic. First, you have to eye the amount of spiced meat, shredded lettuce, chopped tomatoes, and tomatillos. You must consider the size and crispiness of the shells. Some people–I call them blasphemers–like soft tacos. I am sitting across from Exhibit A. We won’t talk about soft tacos. They don’t make it to Taco Heaven. People who eat soft tacos live in Taco Purgatory, never fully understanding their moral failings, repeating the same mistakes again and again for all eternity. Like Perky and dating. Once you inventory your meat, lettuce, tomato, and shell quality, the real construction begins. Making your way to Taco Heaven is like a mechanical engineer building a bridge in your mouth. Measurements must be exact. Payloads are all about formulas and precision. One miscalculation and it all fails. Taco Death is worse than Taco Purgatory, because the only reason for Taco Death is miscalculation. And that’s all on you. “Oh, God,” Fiona groans through a mouthful of abomination. “You’re doing it, aren’t you?” “Doing what?” I ask primly, knowing damn well what she’s talking about. “You treat eating tacos like you’re the star of some Mythbusters show.” “Do not.” “Do too.” “Even if I do–and I am notconceding the point–it would be a worthwhile venture.” “You are as weird about your tacos as Perky is about her coffee.” “Take it back! I am not that weird.” “You are.” “Am not.” “This is why Perky and I swore we would never come here with you again.” Fiona grabs my guacamole and smears the rounded scoop all over the outside of her soft taco. I shriek. “How can you do that?” I gasp, the murder of the perfect ratio a painful, almost palpable blow. The mashed avocado has a death rattle that rings in my ears. Smug, tight lips give me a grimace. “See? A normal person would shout, ‘Hey! That’s mine!’ but you’re more offended that I’ve desecrated my inferior taco wrapping with the wrong amount of guac.” “Because it’s wrong.” “You should have gone to MIT, Mal. You need a job that involves nothing but pure math for the sake of calculating stupid shit no one else cares about.” “So glad to know that a preschool teacher holds such high regard for math,” I snark back. And MIT didn’t give me the kind of merit aid package I got from Brown, I don’t add. “Was that supposed to sting?” She takes the rest of my guacamole, grabs a spoon, and starts eating it straight out of the little white paper scoop container thing. “How can you do that? It’s like people who dip their french fries in mayonnaise.” I shudder, standing to get in line to buy more guac. “I dip my french fries in mayo!” “More evidence of your madness, Fi. Get help now. It may not be too late.” I stick my finger in her face. “And by the way, you and Perky talk about my taco habits behind my back? Some friends!” I hmph and turn toward the counter.

Here is the node, you who hate change and fear revolution. Keep these two squatting men apart; make them hate, fear, suspect each other. Here is the anlage of the thing you fear. This is the zygote. For here "I lost my land" is changed; a cell is split and from its splitting grows the thing you hate—"We lost our land." The danger is here, for two men are not as lonely and perplexed as one. And from this first "we" there grows a still more dangerous thing: "I have a little food" plus "I have none." If from this problem the sum is "We have a little food," the thing is on its way, the movement has direction. Only a little multiplication now, and this land, this tractor are ours. The two men squatting in a ditch, the little fire, the side-meat stewing in a single pot, the silent, stone-eyed women; behind, the children listening with their souls to words their minds do not understand. The night draws down. The baby has a cold. Here, take this blanket. It's wool. It was my mother's blanket—take it for the baby. This is the thing to bomb. This is the beginning—from "I" to "we." If you who own the things people must have could understand this, you might preserve yourself. If you could separate causes from results, if you could know that Paine, Marx, Jefferson, Lenin, were results, not causes, you might survive. But that you cannot know. For the quality of owning freezes you forever into "I," and cuts you off forever from the "we." The Western States are nervous under the beginning change. Need is the stimulus to concept, concept to action. A half-million people moving over the country; a million more, restive to move; ten million more feeling the first nervousness. And tractors turning the multiple furrows in the vacant land.

Such gratuity necessarily revolutionizes the ordinary human way of looking at talent, effort, and achievement. Henceforth I do strain, I do intend, and I do utilize my potential, but solely by virtue of Another. What can my effort to cultivate the land avail me if I have neither seed nor soil? The ground, the possibility, the impulse, the sense—all of these are given to me absolutely free and undeserved. Jesus does not specify what the “free gift” precisely is which the apostles have received, and the word δωϱεὰν may also be read adverbially to mean “gratis”, “free of charge”, so that the alternate translation would be: “You received without cost; give without charge.” The very indetermination of the object, however, here makes the formulation even more absolute. Although in context the specific “gift” meant is probably the divine authority to heal and generally to act in Jesus’ stead, surely it also refers to the first call to discipleship by Jesus, to the invitation to and privilege of following him and sharing his life, and to this present call to special apostleship as well. In other words, the “gift” given by God free of charge is the Christian’s whole life; Christ Jesus himself. The gratuitousness with which God gives his Son to mankind, furthermore, imposes an inviolable pattern of transitiveness. The one who receives must give the gift further as freely as he has received it. As a result of receiving from God, one must give like God. God, then, imparts not only the gift itself but the very manner of the giving. This gift communicates its qualities to its recipient: having such a gift, I myself must become gift. The gift of God’s life—Jesus—does not pass through me like water through a pipe, leaving me unaffected. It descends upon me like fire on a sacrifice, roasting the meat and making it edible for God’s hungry.

In the half darkness, piles of fish rose on either side of him, and the pungent stink of fish guts assaulted his nostrils. On his left hung a whole tuna, its side notched to the spine to show the quality of the flesh. On his right a pile of huge pesce spada, swordfish, lay tumbled together in a crate, their swords protruding lethally to catch the legs of unwary passersby. And on a long marble slab in front of him, on a heap of crushed ice dotted here and there with bright yellow lemons, where the shellfish and smaller fry. There were ricco di mare---sea urchins---in abundance, and oysters, too, but there were also more exotic delicacies---polpi, octopus; aragosti, clawless crayfish; datteri di mare, sea dates; and grancevole, soft-shelled spider crabs, still alive and kept in a bucket to prevent them from making their escape. Bruno also recognized tartufo di mare, the so-called sea truffle, and, right at the back, an even greater prize: a heap of gleaming cicale. Cicale are a cross between a large prawn and a small lobster, with long, slender front claws. Traditionally, they are eaten on the harbor front, fresh from the boat. First their backs are split open. Then they are marinated for an hour or so in olive oil, bread crumbs, salt, and plenty of black pepper, before being grilled over very hot embers. When you have pulled them from the embers with your fingers, you spread the charred, butterfly-shaped shell open and guzzle the meat col bacio----"with a kiss," leaving you with a glistening mustache of smoky olive oil, greasy fingers, and a tingling tongue from licking the last peppery crevices of the shell. Bruno asked politely if he could handle some of the produce. The old man in charge of the display waved him on. He would have expected nothing less. Bruno raised a cicala to his nose and sniffed. It smelled of ozone, seaweed, saltwater, and that indefinable reek of ocean coldness that flavors all the freshest seafood. He nodded. It was perfect.

Turning and climbing, the double helix evolved to an operation which had always existed as a possibility for mankind, the eating of light. The appetite for light was ancient. Light had been eaten metaphorically in ritual transubstantiations. Poets had declared that to be is to be a variable of light, that this peach, and even this persimmon, is light. But the peach which mediated between light and the appetite for light interfered with the taste of light, and obscured the appetite it aroused. The appetite for actual light was at first appeased by symbols. But the simple instruction, promulgated during the Primordification, to taste the source of the food in the food, led to the ability to eat light. Out of the attempt to taste sources came the ability to detect unpleasant chemicals. These had to be omitted. Eaters learned to taste the animal in the meat, and the animal's food and drink, and to taste the waters and sugars in the melon. The discriminations grew finer - children learned to eat the qualities of the pear as they ate its flesh, and to taste its slow ripening in autumn sunlight. In the ripeness of the orange they recapitulated the history of the orange. Two results occurred. First, the children were quick to surpass the adults, and with their unspoiled tastes, and their desire for light, they learned the flavor of the soil in which the blueberry grew, and the salty sweetness of the plankton in the sea trout, but they also became attentive to the taste of sunlight. Soon there were attempts to keep fruit of certain vintages: the pears of a superbly comfortable autumn in Anjou, or the oranges of Seville from a year so seasonless that their modulations of bouquet were unsurpassed for decades. Fruit was eaten as a retrospective of light. Second, children of each new generation grew more clearly, until children were shaped as correctly as crystals. The laws governing the operations of growth shone through their perfect exemplification. Life became intellectually transparent. ("Desire")

propose that we consider our farmers on a spectrum, let’s say, of agrarianism. On one end of the spectrum we have farmers like James, interested in producing the finest foodstuffs that they can, given the soil, the climate, the water, the budget, and their talent. They observe how efficacious or not their efforts are proving, and they adapt accordingly. Variety is one of the keys to this technique, eschewing the corporate monocultures for a revolving set of plants and animals, again, to mimic what was already happening on the land before we showed up with our earth-shaving machinery. It’s tough as hell, and in many cases impossible, to farm this way and earn enough profit to keep your bills paid and your family fed, but these farmers do exist. On the other end of the spectrum is full-speed-ahead robo-farming, in which the farmer is following the instructions of the corporation to produce not food but commodities in such a way that the corporation sits poised to make the maximum financial profit. Now, this is the part that has always fascinated me about us as a population: This kind of farmer is doing all they can to make their factory quota for the company, of grain, or meat, or what have you, despite their soil, climate, water, budget, or talent. It only stands to reason that this methodology is the very definition of unsustainable. Clearly, this is an oversimplification of an issue that requires as much of my refrain (nuance!) as any other human endeavor, but the broad strokes are hard to refute. The first farmer is doing their best to work with nature. The second farmer is doing their best despite nature. In order for the second farmer to prosper, they must defeat nature. A great example of this is the factory farming of beef/pork/chicken/eggs/turkey/salmon/etc. The manufacturers of these products have done everything they can to take the process out of nature entirely and hide it in a shed, where every step of the production has been engineered to make a profit; to excel at quantity. I know you’re a little bit ahead of me here, but I’ll go ahead and ask the obvious question: What of quality? If you’re willing to degrade these many lives with impunity—the lives of the animals themselves, the workers “growing” them, the neighbors having to suffer the voluminous poisons being pumped into the ecosystem/watershed, and the humans consuming your products—then what are you about? Can that even be considered farming? Again, I’m asking this of us. Of you and me, because what I have just described is the way a lot of our food is produced right now, in the system that we all support with our dollars. How did we get here, in both the US and the UK? How can we change our national stance toward agriculture to accommodate more middle-size farmers and less factory farms? How would Aldo Leopold feel about it?

The Enchanted Broccoli Forest. Oh, what a pleasure that was! Mollie Katzen's handwritten and illustrated recipes that recalled some glorious time in upstate New York when a girl with an appetite could work at a funky vegetarian restaurant and jot down some tasty favorites between shifts. That one had the Pumpkin Tureen soup that Margo had made so many times when she first got the book. She loved the cheesy onion soup served from a pumpkin with a hot dash of horseradish and rye croutons. And the Cardamom Coffee Cake, full of butter, real vanilla, and rich brown sugar, said to be a favorite at the restaurant, where Margo loved to imagine the patrons picking up extras to take back to their green, grassy, shady farmhouses dotted along winding country roads. Linda's Kitchen by Linda McCartney, Paul's first wife, the vegetarian cookbook that had initially spurred her yearlong attempt at vegetarianism (with cheese and eggs, thank you very much) right after college. Margo used to have to drag Calvin into such phases and had finally lured him in by saying that surely anything Paul would eat was good enough for them. Because of Linda's Kitchen, Margo had dived into the world of textured vegetable protein instead of meat, and tons of soups, including a very good watercress, which she never would have tried without Linda's inspiration. It had also inspired her to get a gorgeous, long marble-topped island for prep work. Sometimes she only cooked for the aesthetic pleasure of the gleaming marble topped with rustic pottery containing bright fresh veggies, chopped to perfection. Then Bistro Cooking by Patricia Wells caught her eye, and she took it down. Some pages were stuck together from previous cooking nights, but the one she turned to, the most splattered of all, was the one for Onion Soup au Gratin, the recipe that had taught her the importance of cheese quality. No mozzarella or broken string cheeses with- maybe- a little lacy Swiss thrown on. And definitely none of the "fat-free" cheese that she'd tried in order to give Calvin a rich dish without the cholesterol. No, for this to be great, you needed a good, aged, nutty Gruyère from what you couldn't help but imagine as the green grassy Alps of Switzerland, where the cows grazed lazily under a cheerful children's-book blue sky with puffy white clouds. Good Gruyère was blocked into rind-covered rounds and aged in caves before being shipped fresh to the USA with a whisper of fairy-tale clouds still lingering over it. There was a cheese shop downtown that sold the best she'd ever had. She'd tried it one afternoon when she was avoiding returning home. A spunky girl in a visor and an apron had perked up as she walked by the counter, saying, "Cheese can change your life!" The charm of her youthful innocence would have been enough to be cheered by, but the sample she handed out really did it. The taste was beyond delicious. It was good alone, but it cried out for ham or turkey or a rich beefy broth with deep caramelized onions for soup.

TINY CRAB CAKES 1 egg 1½ cups fresh breadcrumbs (see Note) ¼ cup finely chopped scallions (2–3 scallions) 1 tablespoon mayonnaise 1 teaspoon lemon juice (juice of about ⅙ medium lemon) ½ teaspoon Worcestershire sauce ¼ teaspoon seafood seasoning mix, such as Old Bay 8 ounces fresh lump-style crabmeat, picked over 2–3 tablespoons vegetable oil Scallion brushes for garnish (optional; see page 19) MAKES ABOUT 24 MINI CAKES (4–6 SERVINGS) 1. To make the Curry-Orange Mayo, whisk together the mayonnaise, curry powder, orange zest, orange juice, and Tabasco in a small bowl. Refrigerate for at least 2 hours or up to 3 days. When ready to serve, transfer to a pretty bowl and sprinkle with the scallions. 2. To make the crab cakes, lightly beat the egg in a large bowl. Add ¾ cup of the breadcrumbs, the scallions, mayonnaise, lemon juice, Worcestershire sauce, and seasoning mix. Stir well to blend. Add the crabmeat and mix gently, being careful not to shred the crabmeat entirely. 3. Spread the remaining ¾ cup of breadcrumbs onto a plate. Form the crab mixture into 24 cakes, using a scant tablespoon for each one, and dredge lightly in the crumbs. Arrange on a wax paper-lined baking sheet. 4. Heat 2 tablespoons of the oil in one or two large skillets over medium heat. Cook the cakes until golden brown and crisp on one side, about 2 to 2½ minutes. Flip and repeat. The cakes should be hot inside. Repeat with any remaining cakes, adding more oil as necessary. Serve immediately, or place on a foil-lined baking sheet, wrap well, and refrigerate for up to 24 hours, or freeze for up to 2 weeks. 5. If you make the cakes ahead, remove from the refrigerator or freezer 30 minutes prior to reheating. Preheat the oven to 375°F. Bake the cakes until hot and crisp, 10 to 15 minutes. 6. Arrange on a platter with the sauce for dipping, and garnish with the scallion brushes, if desired. Note: Tear 3 slices of good-quality bread into pieces and whir in a food processor to make breadcrumbs. Portland Public Market The Portland Public Market, which opened in 1998, continues Maine’s long tradition of downtown public markets, dating back to the 19th century. Housed in an award-winning brick, glass, and wood structure, the market, which was the brainchild of Maine philanthropist Elizabeth Noyce, is a food-lover’s heaven. Vendors include organic produce farms; butchers selling locally raised meat; purveyors of Maine-made cheeses, sausages, and smoked seafood; artisan bakers; and flower sellers. Prepared take-away food includes Mexican delicacies, pizza, soups, smoothies, and sandwiches, and such well-known Portland culinary stars as Sam Hayward (see page 127) and Dana Street (see page 129) have opened casual dining concessions.

A pair of waiters brought a feast to the hotel room and arranged it in the sitting area. They unfolded the hot cart into a table, draped it in white linen, and brought out silver-domed plates. By the time the wine was poured and all the dishes were uncovered, I was trembling with hunger. Luke, however, became fractious after I changed his diaper, and he howled every time I tried to set him down. Holding him against one shoulder, I contemplated the steaming grilled steak in front of me and wondered how I was going to manage with only one hand. “Let me,” Jack murmured, and came to my side of the table. He cut the steak into small, neat bites with such adroitness that I gave him a look of mock-alarm. “You certainly know how to handle a knife.” “I hunt whenever I get the chance.” Finishing the task, Jack set down the utensils and tucked a napkin into the neckline of my shirt. His knuckles brushed my skin, eliciting a shiver. “I can field-dress a deer in fifteen minutes,” he told me. “That’s impressive. Disgusting, but impressive.” He gave me an unrepentant grin as he returned to his side of the table. “If it makes you feel better, I eat anything I catch or kill.” “Thanks, but that doesn’t make me feel better in the least. Oh, I’m aware that meat doesn’t magically appear all nicely packaged in foam and cellophane at the grocery store. But I have to stay several steps removed from the process. I don’t think I could eat meat if I had to hunt the animal and . . .” “Skin and gut it?” “Yes. Let’s not talk about that right now.” I took a bite of the steak. Either it was the long period of deprivation, or the quality of the beef, or the skill of the chef . . . but that succulent, lightly smoked, melting-hot steak was the best thing I had ever tasted. I closed my eyes for a moment, my tonsils quivering. He laughed quietly at my expression. “Admit it, Ella. It’s not so bad being a carnivore.” I reached for a chunk of bread and dabbed it in soft yellow butter. “I’m not a carnivore, I’m an opportunistic omnivore.” -Jack & Ella

With cooking, plants and animals became the raw materials for food, not food itself. Given that we commonly use the word “food” to describe what farmers grow, and given that we eat nuts, fruit, some vegetables, and even fish and steak tartare without cooking, the statement that plants and animals are not food may seem counterintuitive. The fact is that most of us get only a small fraction of our calories from raw foods. Even so, that fraction is probably higher than that of our ancestors, since we are the beneficiaries of millennia of breeding that have created larger, sweeter fruits and more tender vegetables and meat. Furthermore, even what we call raw has usually been subjected to many kitchen processes. Few of us sink our teeth into raw steak unless it has been finely chopped or sliced. Raw foodists allow slicing, grinding, chopping, soaking, sprouting, freezing, and heating to 104–120 degrees Fahrenheit. In spite of modern high-quality plant foods and careful preparation, it is almost impossible to thrive on such a diet, according to evidence gathered by Richard Wrangham. In antiquity, people happily accepted that humans ate cooked food. Indeed, they saw it as what distinguished them from animals. Perhaps it is because today we place so much emphasis on “fresh” and “natural” foods—which Susanne Freidberg has shown are made possible only by changing animal life cycles, modern transport, refrigeration, and ingenious packaging—that we underestimate how much we depend on cooking. In any case, there is no escaping that with cooking, food became an artifact, like clothes and dwellings, not natural but made by humans. A sheaf of wheat is no more food than a boll of cotton is a garment.

When Sinclair wrote of slaughterhouse employees falling into grinders to be mixed with the beef, he was attempting to call attention to the harrowing plight of workers and not to the repulsive quality of meat.

What milk deserves the preference? To answer this question, we shall not examine the different kinds of milk: it would extend our work too much; at present, only that of the woman, the ass, the goat, and the cow, are employed. Each has its different qualities, and the choice of one of them must be determined by the comparison of those qualities, and the indications presented by the disease. There are but few cases where that of the cow is not preferable to all others. That of the woman is generally considered the most strengthening by the most celebrated physicians, but this opinion rests on a wrong foundation, viz. the use of meat; they not considering at the same time, that of a robust peasant girl is preferred who eats but very little of it, and lives on bread and vegetables.

life. For the Indians living inside the Rocky Mountain Range in the far North of Canada, the successful nutrition for nine months of the year was largely limited to wild game, chiefly moose and caribou. During the summer months the Indians were able to use growing plants. During the winter some use was made of bark and buds of trees. I found the Indians putting great emphasis upon the eating of the organs of the animals, including the wall of parts of the digestive tract. Much of the muscle meat of the animals was fed to the dogs. It is important that skeletons are rarely found where large game animals have been slaughtered by the Indians of the North. The skeletal remains are found as piles of finely broken bone chips or splinters that have been cracked up to obtain as much as possible of the marrow and nutritive qualities of the bones. These Indians obtain their fat-soluble vitamins and also most of their minerals from the organs of the animals. An important part of the nutrition of the children consisted in various preparations of bone marrow, both as a substitute for milk and as a special dietary ration. In the various archipelagos of the South Pacific and in the islands north of Australia, the natives depended greatly on shell fish and various scale fish from adjacent seas. These were eaten with an assortment of plant roots and fruits, raw and cooked. Taro was an important factor in the nutrition of most of these groups. It is the root of a species of lily similar to "elephant ears" used for garden decorations in America because of its large leaves. In several of the islands the tender young leaves of this plant were eaten with coconut cream baked in the leaf of the tia plant. In the Hawaiian group of islands the taro plant is cooked and dried and pounded into powder and then mixed with water and allowed to ferment for twenty-four hours, more or less, in accordance with the stiffness of the product desired. This is called poi

The official ration that was settled on for Soviet prisoners 539 and Ostarbeiter in December 1941 was clearly inadequate for men intended for hard labour. It consisted of a weekly allocation of 16.5 kilos of turnips, 2.6 kilos of 'bread' (made up of 65 per cent red rye, 25 per cent sugar beet waste and 10 per cent straw or leaves), 3 kilos of potatoes, 250 grams of horse-or other scrap meat, 130 grams of fat and 150 grams of Naehrmittel (yeast), 70 grams of sugar and two and a third litres of skimmed milk. The appalling quality of the bread caused serious damage to the digestive tract and resulted in chronic malnutrition. The vegetables had to be cooked for hours before they were palatable, robbing them of most of their nutritional content. Though this was a diet that was, relatively speaking, high in carbohydrates, providing a nominal daily total of 2,500 calories, it was grossly deficient in the fat and protein necessary to sustain hard physical labour.

Essential Ingredients in the Paleo Kitchen   Transitioning to a Paleo lifestyle means that gradually you’ll become familiar with previously unknown ingredients. Stock your pantry with some of the foods from below and you’ll always have something quick and easy to whip up: Frozen broth (for adding to meals in a pinch – see recipe below) Plenty of dried herbs and spices (oregano, black pepper, turmeric and cinnamon are always needed and full of antioxidants) Cans of coconut milk and cream (for soups and smoothies) Coconut oil, olive oil, avocado oil (for cooking and dressings) Fresh lemons Fresh garlic and ginger Fresh herbs such as coriander and parsley (grow some on your kitchen window sill) Avocadoes A jar of tahini (a great peanut butter substitute and salad dressing ingredient) Dijon mustard (for any kind of meat) Honey Crushed tomatoes or tomato puree (avoid those brands in cans) Eggs Greek yogurt (for sauces) A bar of 80% cacao dark chocolate (for when your cravings hit!) Plenty of good quality butter

The Paleo diet is about eliminating carbs Going along with the “caveman” image, many people mistakenly think that Paleo eating is all about tearing into endless plates of meat and nothing else. This is not true. On a Paleo eating plan, carbs are usually kept below 100 or 150 grams per day, which is actually ample. The kind of carbs is more important, and Paleo eaters get their carbohydrates from starchy vegetables, nuts and seeds instead of the empty calories from bread, rice or pasta. Paleo dieters will occasionally fast and put their bodies into ketosis, but this is not automatically a very low carb plan and has very little in common with the infamous Atkins diet. The Paleo diet is not practical Many people reel in horror at the thought that you could stay alive without grains. The truth is grains, especially wheat, are nutrient poor and usually only serve to disrupt blood sugar and insulin levels, promote fat storage and increase over time allergies, obesity and even the initial stages of type II diabetes. Grains contain phytates and other plant proteins that damage the intestinal lining and lead to leaky gut syndrome and a host of other complaints, not to mention overweight. A diet rich in empty carbohydrates is nutrient deficient, fattening and even addictive, if white sugar plays a big role. You can eat as much fat as you like on the Paleo diet Partly true. Again, it’s not so much the quantity but the quality of the fat in question. While eating fat has been shown again and again not to make you fat, it’s also important to choose the right kinds. Butter, good quality animal fats, avocado, coconut and olive oil as well as the fat found in eggs and good quality dairy are excellent for the health in every way. Avoid refined, deodorized and hydrogenated oils such as sunflower, cottonseed or canola oil. These are incredibly toxic to the body and high in inflammation causing Omega 6 fatty acids. Dairy is forbidden on the Paleo diet Always a point of debate, whether to eat dairy or not comes down to a matter of personal choice. Some of us possess the enzymes to properly digest milk, other do not. The only way to test for your own sensitivity is to experiment and listen to your body. If lactose is a problem, eat cultured dairy like yogurt, kefir and cheese. If milk forms a good part of your diet, be sure that you’re getting hormone free, grass fed milk from a quality source and don’t binge on milk as it’s also quite high in carbohydrates. If fat loss is your main goal, eliminate dairy until your goal weight is reached.

An optimal diet for preventing disease is a whole-foods, plant-based diet that is naturally low in animal protein, harmful fats and refined carbohydrates. What that means in practice is little or no red meat; mostly vegetables, fruits, whole grains, legumes and soy products in their natural forms; very few simple and refined carbohydrates such as sugar and white flour; and sufficient “good fats” such as fish oil or flax oil, seeds and nuts. A healthful diet should be low in “bad fats,” meaning trans fats, saturated fats and hydrogenated fats. Finally, we need more quality and less quantity.

similar principles apply for healthy eating. Focus on quality sources of animal protein (local, pasture-raised or organic sources of meat, fowl, fish, and eggs), an assortment of colorful vegetables and fresh fruits, and healthy sources of fat (animal fats, avocados, butter, coconut products, nuts and seeds, olives and olive oil).

Each time someone told her, “You have such a pretty face,” she felt as though they wanted to sever her head from her body, to discard the meat of her and leave the small round disk of her face as her one saving quality. She was supposed to be grateful for his attention

Niobe earned the ire of the gods by bragging about her seven lovely daughters and seven “handsome sons—whom the easily offended Olympians soon slaughtered for her impertinence. Tantalus, Niobe’s father, killed his own son and served him at a royal banquet. As punishment, Tantalus had to stand for all eternity up to his neck in a river, with a branch loaded with apples dangling above his nose. Whenever he tried to eat or drink, however, the fruit would be blown away beyond his grasp or the water would recede. Still, while elusiveness and loss tortured Tantalus and Niobe, it is actually a surfeit of their namesake elements that has decimated central Africa. There’s a good chance you have tantalum or niobium in your pocket right now. Like their periodic table neighbors, both are dense, heat-resistant, noncorrosive metals that hold a charge well—qualities that make them vital for compact cell phones. In the mid-1990s cell phone designers started demanding both metals, especially tantalum, from the world’s largest supplier, the Democratic Republic of Congo, then called Zaire. Congo sits next to Rwanda in central Africa, and most of us probably remember the Rwandan butchery of the 1990s. But none of us likely remembers the day in 1996 when the ousted Rwandan government of ethnic Hutus spilled into Congo seeking “refuge. At the time it seemed just to extend the Rwandan conflict a few miles west, but in retrospect it was a brush fire blown right into a decade of accumulated racial kindling. Eventually, nine countries and two hundred ethnic tribes, each with its own ancient alliances and unsettled grudges, were warring in the dense jungles. Nonetheless, if only major armies had been involved, the Congo conflict likely would have petered out. Larger than Alaska and dense as Brazil, Congo is even less accessible than either by roads, meaning it’s not ideal for waging a protracted war. Plus, poor villagers can’t afford to go off and fight unless there’s money at stake. Enter tantalum, niobium, and cellular technology. Now, I don’t mean to impute direct blame. Clearly, cell phones didn’t cause the war—hatred and grudges did. But just as clearly, the infusion of cash perpetuated the brawl. Congo has 60 percent of the world’s supply of the two metals, which blend together in the ground in a mineral called coltan. Once cell phones caught on—sales rose from virtually zero in 1991 to more than a billion by 2001—the West’s hunger proved as strong as Tantalus’s, and coltan’s price grew tenfold. People purchasing ore for cell phone makers didn’t ask and didn’t care where the coltan came from, and Congolese miners had no idea what the mineral was used for, knowing only that white people paid for it and that they could use the profits to support their favorite militias. Oddly, tantalum and niobium proved so noxious because coltan was so democratic. Unlike the days when crooked Belgians ran Congo’s diamond and gold mines, no conglomerates controlled coltan, and no backhoes and dump trucks were necessary to mine it. Any commoner with a shovel and a good back could dig up whole pounds of the stuff in creek beds (it looks like thick mud). In just hours, a farmer could earn twenty times what his neighbor did all year, and as profits swelled, men abandoned their farms for prospecting. This upset Congo’s already shaky food supply, and people began hunting gorillas for meat, virtually wiping them out, as if they were so many buffalo. But gorilla deaths were nothing compared to the human atrocities. It’s not a good thing when money pours into a country with no government.

Archaeologists have proven that nearly every early agricultural center suffered a plunge in the quality of diet as the farmers switched from fresh meat and vegetables to gruel made from the seeds from grass plants. Apart from the loss of pleasure, the new menu caused tooth decay – no small misery in the predentistry era.

Dr. Grandin herself, even in these otherwise dry and clinical reports, uses the words "stress," "pain," "fear," and "suffering" interchangeably. The creatures she describes are sensitive, sociable, communicative, alert beings who form images in their minds, think in pictures, respond to gentleness, fear harsh treatment, act by conscious intention, anticipate danger, make choices, and dread slaughter so much that their emotional terror can trigger traumatic physiological reactions affecting meat quality. Most notable of all, they display individual differences in temperament and personality. As she describes the pig playing with the toy: "Like a dog.

We were as hungry as hunters after a day of stalking prey. The word for Belinda's chicken, we agreed, was also epic, the meat deeply flavored, the rice flecked with tiny sour-sweet jewel-red barberries, and mined with woody spices you had to pluck out---cinnamon sticks, cloves, and black cardamom pods as big and wrinkled as prunes. "This could be the best thing I have ever eaten," said Jennie. "It's right up there," I said. "The food writer agrees!" Jennie said. "Did you hear that, Belinda?" "I just followed the recipe," said Belinda. "Anybody could make it." Not true. Not everybody used quality organic chicken, high-grade extra-long basmati rice, hard-to-find black cardamom pods. The parsley and cilantro from Belinda's own garden were more flavorful than supermarket varieties. And Belinda had the great cook's touch; her onions were expertly caramelized, her chicken well browned, her rice cooked to the right tooth... No, not everyone could make this.

On Phase 1, your goal is to keep your net carbohydrate intake at 50 grams per day or less. Carbohydrates are not just found in sugars, starches, and grains, but are also found in healthy foods such as vegetables, nuts, and dairy products. That’s where you’ll be getting most of your carbohydrates in this phase, but they will make up a small percentage of your daily intake, with satiating protein and fat providing the rest. When you’re on Phase 1, you’ll eat a lot of non-starchy vegetables, including broccoli, asparagus, cauliflower, and zucchini, as well as healthy fats such as full-fat dairy and olive oil. You’ll also be consuming fat contained in high-quality proteins such as fish, meat, poultry, eggs, and other foods. Ultimately, you will be able to incorporate a small amount of higher-carbohydrate foods, such as lentils and black beans, into your diet. THE DETAILS OF PHASE 2 I like to classify Phase 2 as the lifestyle phase, although you may continue to lose weight, depending on your food selections.

The surprise, though, was that poultry appeared to be the most fattening. Consumption of poultry—mostly chicken—was associated with three times the weight gain compared to red meat like beef,1810,1811 and this was after taking into account age, gender, physical activity level, smoking status, overall dietary quality, and calorie counts.

59. We eat insects on a daily basis. Sure, there are cultures where insects are either presented as a delicacy, especially to rich tourists. There are also cultures where insects are one of the most important source of vital nutrients, such as proteins. But would you believe you eat insects even in the Western culture? Evidently, there is no 100% certain way to remove insects out of natural foods, such as meat – especially ground meat – and vegetables. Most of these foods were insect-infested even before they were harvested, and the FDA (Food and Drug Administration in the United States of America) allows a certain portion of insects in every single food product. For example, it is allowed to have up to 60 insect parts (leg bits, wing parts, etc.) in 100 grams of chocolate! On average, a person living in the Western world eats between 400 and 450 whole insects per year – which is around 1.1 – 1.25 insects daily. This would go a long way to explain why some foods have a certain crunchy quality to them.

It turns out the amount of methane produced by a given cow depends a lot on where the cow lives; for example, cattle in South America emit up to five times more greenhouse gases than ones in North America do, and African cattle emit even more. If a cow is being raised in North America or Europe, it’s more likely to be an improved breed that converts feed into milk and meat more efficiently. It will also get better veterinary care and higher-quality feed, which means it’ll produce less methane.

JUSTIFYING OPPRESSION While history has proven Malthusianism empirically false, however, it provides the ideal foundation for justifying human oppression and tyranny. The theory holds that there isn’t enough to go around, and can never be. Therefore human aspirations and liberties must be constrained, and authorities must be empowered to enforce the constraining. During Malthus’s own time, his theory was used to justify regressive legislation directed against England’s lower classes, most notably the Poor Law Act of 1834, which forced hundreds of thousands of poor Britons into virtual slavery. 11 However, a far more horrifying example of the impact of Malthusianism was to occur a few years later, when the doctrine motivated the British government’s refusal to provide relief during the great Irish famine of 1846. In a letter to economist David Ricardo, Malthus laid out the basis for this policy: “The land in Ireland is infinitely more peopled than in England; and to give full effect to the natural resources of the country, a great part of the population should be swept from the soil.” 12 For the last century and a half, the Irish famine has been cited by Malthusians as proof of their theory of overpopulation, so a few words are in order here to set the record straight. 13 Ireland was certainly not overpopulated in 1846. In fact, based on census data from 1841 and 1851, the Emerald Isle boasted a mere 7.5 million people in 1846, less than half of England’s 15.8 million, living on a land mass about two-thirds that of England and of similar quality. So compared to England, Ireland before the famine was if anything somewhat underpopulated. 14 Nor, as is sometimes said, was the famine caused by a foolish decision of the Irish to confine their diet to potatoes, thereby exposing themselves to starvation when a blight destroyed their only crop. In fact, in 1846 alone, at the height of the famine, Ireland exported over 730,000 cattle and other livestock, and over 3 million quarts of corn and grain flour to Great Britain. 15 The Irish diet was confined to potatoes because—having had their land expropriated, having been forced to endure merciless rack-rents and taxes, and having been denied any opportunity to acquire income through manufactures or other means—tubers were the only food the Irish could afford. So when the potato crop failed, there was nothing for the Irish themselves to eat, despite the fact that throughout the famine, their homeland continued to export massive amounts of grain, butter, cheese, and meat for foreign consumption. As English reformer William Cobbett noted in his Political Register: Hundreds of thousands of living hogs, thousands upon thousands of sheep and oxen alive; thousands upon thousands of barrels of beef, pork, and butter; thousands upon thousands of sides of bacon; and thousands and thousands of hams; shiploads and boats coming daily and hourly from Ireland to feed the west of Scotland; to feed a million and a half people in the West Riding of Yorkshire, and in Lancashire; to feed London and its vicinity; and to fill the country shops in the southern counties of England; we beheld all this, while famine raged in Ireland amongst the raisers of this very food. 16 “The population should be swept from the soil.” Evicted from their homes, millions of Irish men, women, and children starved to death or died of exposure. (Contemporary drawings from Illustrated London News.)

Without even minding that, Mukohda just told Fel, who had a voracious appetite, “If you want meat, hunt it yourself.” When we heard that, we could only stare open-mouthed and dumbfounded. I give my respect to Mukohda, who could tell a Fenrir, a legendary beast, to go get his own food. I thought, it might not just be that he was lured in by food, but that, inexplicably, he might have perceived that quality in Mukohda already and formed a contract for that reason. Fel would probably never form a contract with those that would only think to use him, like nobles or countries. It didn’t seem like Mukohda intended to use Fel’s power one bit. Rather, there probably wasn’t even a temptation to use his power.

For instance, since state buyers of meat paid attention to quantity rather than quality, collective farmers maximized profits by producing fatter animals. Consumers might not care to eat fatty meat but that was their problem. Only a foolish or saintly farmer would work harder to produce better quality meat for the privilege of getting paid less. As in all countries, bureaucracy tended to become a self-feeding animal. Administrative personnel increased at a faster rate than productive workers. In some enterprises, administrative personnel made up half the full number of workers. A factory with 11,000 production workers might have an administrative staff of 5,000, a considerable burden on productivity.

Through Carson’s career, he bid on cattle using one simple number, a metric he called “choice cost hanging in the cooler.” What that metric represented was the value for a pound of “choice”-grade beef hanging in the cooler at a slaughterhouse. Choice-grade beef was the high-quality stuff. It’s what made a good steak. That’s what beef packers were aiming to get because that’s what fetched the highest price. Select-grade beef, on the other hand, went into hamburger or other cheaper cuts. In the old days, Carson figured out the choice cost hanging in the cooler and reverse-engineered that number to figure out what he would bid on any given pen of cattle. He could eyeball a pen of cattle and figure out instantly how many of them would grade choice, how many select, and how much meat they’d yield. It let him bid prices that were razor-sharp in their precision. This was at the heart of Carson’s job, and the job of every cattle buyer. Now Klein was telling Carson that it only mattered how his costs stacked up against those of a buyer several counties away.

Borck recognized that as meatpackers consolidated, they needed bigger feed yards to meet their demand. Smaller operations like Ward Feed Yard were getting left behind, and they were getting paid several cents less for every pound of beef they delivered to the meatpackers. Those economics would eventually drive them all out of business. So Borck pitched an idea to some of his competitors. They could form a partnership and leave the cash market, delivering all their cattle to IBP’s new megaplants4. The feed yards agreed, and they formed a cooperative called the Beef Marketing Group. Together, the cooperative delivered the kind of tremendous volume that IBP, now Tyson, needed to stay profitable. The Beef Marketing Group now includes fourteen feedlots, which operate as one entity in concert with Tyson Foods. The company pays them according to a grid system. Tyson ranks the cattle BMG delivers based on a grid that charts their qualities. A copy of one of Tyson’s grid contracts shows the company pays premiums for cattle that are graded as choice beef and imposes discounts for cattle graded as select beef, for example. The grid also penalizes carcasses that weigh less than 500 pounds and more than 1,000 pounds. The critical part of this grid contract is that it bases its final price on the cash market. If cattle is selling for $1.20 a pound, for example, Tyson will apply all the discounts and premiums of its grid against that price. This means that cattle prices on the shrinking cash market determine the prices for the millions of cattle sold under contract. So people like Ken Winter, who negotiate their cattle, are essentially working to help contract feeders like Lee Borck derive a price for their animals. But as Lee Borck sells more animals through a closed contract system, it takes that much more oxygen out of the cash market and makes it all the harder to negotiate a higher price.

Zilmax seemed to be the perfect drug to bend cattle’s physiology toward the needs of Tyson’s grid contracts. The grids encourage high yields and maximize the amount of beef that Tyson can sell for each animal it kills. So does Zilmax. But there are reasons Zilmax isn’t widely used. Zilmax-inflated steaks are less tender and it decreases the fat marbling that makes for a juicy steak. The meat is leaner and cheaper to produce. It’s more like chicken, in other words. Within the beef industry, there has been strong pushback against the use of Zilmax. Cattle ranchers have tried to distinguish beef from chicken by making it higher quality and stamping it with branded measures of flavor, like the Certified Angus brand. Zilmax undermines that trend and pushes beef toward the middle range of quality. In 2008, the man in charge of the Certified Angus Beef marketing campaign came out publicly against the use of Zilmax. As president of the Certified Angus Beef brand, it was John Stika’s job to ensure that beef was produced at a certain level of quality. An industry group launched the Certified Angus Beef brand in 1978 to set beef apart from chicken and pork, making beef a premium product. Stika sent an open letter to the popular trade magazine Beef, warning about Zilmax’s use.

Senior executives inside IBP realized that raising cattle was a waste of money. So at Garden City, IBP employed a new way to procure a steady stream of cows. It was called the “formula contract.” The formula contract created a way for IBP to lock in a steady supply of cattle without having to go out on the open market and haggle for them, as meatpackers always had. Instead, IBP signed contracts with a rancher or feedlot, agreeing to buy a set number of cattle at a set date.3 The price for those cattle, when they were delivered, was based on a formula rather than a competitive bid. IBP created a formula price that allowed the company to start controlling its cattle supply in a way that mimicked Tyson’s methods for controlling its chicken supply. IBP couldn’t simply dictate what kind of animals it slaughtered, the way Tyson did, but it could use contracts to exert influence over the ranches. IBP’s formula contained a series of discounts and premiums that rewarded some qualities in the cow while punishing others. These discounts were crude levels that IBP used to shape the kind of cattle ranchers raised. Early on, for example, IBP controlled the size of the cows ranchers delivered by discounting those that were too big and those that were too small. The formula acted as a market incentive all its own, slowly bending the characteristics of the cattle herd to IBP’s specifications. It was still a long way from the exacting control Tyson had over its chicken flocks, but the formulas would evolve over the decades.

Furthermore, as letters emerging from an ancient Greco-Roman context, the Epistles presume certain cultural norms, like patriarchy, slavery, and patronage, and reflect the unique concerns of a minority religious sect in an imperial context. They expect women to wear head coverings (1 Corinthians 11:6), men to have short hair (11:14), and everyone to “greet one another with a holy kiss” (16:20). They wrestle with the age-old question of how to live as citizens of the kingdom of God in the shadow of the empire, as well as specific questions about whether Christians should buy discounted meat after it has been sacrificed to Roman gods. As a result, many passages carry a timeless, universal quality—“God is love” (1 John 4:16), while others reflect the unique challenges confronting followers of Jesus in the first century—“Eat anything sold in the meat market without raising questions of conscience” (1 Corinthians 10:25). As Pastor Adam Hamilton explained, “When you read one of Paul’s letters, or any other New Testament letter, you are reading someone else’s mail. Christians often forget this. They read Paul’s letters as though he wrote just for them. This works fine most of the time; Paul’s instructions, his theological reflections and his practical concerns are amazingly timeless. But they become most meaningful, and we are least likely to misapply their teaching, when we seek to understand why he may have written this or that to a given church.

Duck Decoy Buckinghamshire In London at low tide it is still possible to find traces of Saxon fish and eel traps in the Thames, and near Brill in Buckinghamshire the National Trust has preserved what might be described as their avian equivalent. Today the word decoy has a wider meaning, but its origins are Dutch and originally described a type of wicker enclosure introduced to Britain from the Netherlands in the seventeenth century.[7] After landing on a lake or pond, waterfowl were encouraged into these enclosures by dogs specially trained for the purpose. The ruse works because ducks can become victims of their own curiosity. Faced with a likely predator, a duck will often keep it under observation rather than fly away. Mistaking a hunter’s dog for a fox, birds could thus be tricked into remaining on the water and gently led along the course of the decoy. Thereafter, the chances of escape would be reduced by narrowing the width of the enclosure as the birds paddled farther into it, and by giving it a curved shape that cut off the view of the pond. Once trapped in this way, the birds could be easily caught and killed; the meat all the better for being free of lead shot. As a source of nutrition, the decoys proved relatively cheap and efficient and soon hundreds were being constructed around the country. By the late nineteenth century, however, the number had slumped to a few dozen and today there are just four which, if they are used at all, play a role in trapping animals for ringing rather than for the pot. Hidden away in woodland, the Boarstall duck decoy is beautifully preserved and fairly typical of the late seventeenth century, although iron hoops suggest it might have been of above-average quality. With three separate enclosures or ‘pipes’, it includes hurdles behind which the decoyman could hide, perhaps throwing grain onto the surface of the water to further tempt the birds to their doom. Originally serving the kitchens of a now-vanished medieval manor house – to which the National Trust’s Boarstall Tower is the old gatehouse – this simple but ingenious device remained in use until the 1940s.

Foods that promoted cancer included proinflammatory processed fast foods, overcooked meats, foods containing hormones and other chemicals, and high sugar foods.12

That Thanksgiving has evolved over hundreds of years into a national holiday of eating is rather ironic given the quality of Thanksgiving food. Stuffing and roasting a twenty-pound turkey is, without a doubt, the worst possible way to enjoy a game bird. The whole notion of eating a game bird is to savor those subtleties of flavor that elude the domesticated hen. Partridge, pheasant, quail are all birds that can be prepared in various ways to delight the senses; but a corn-fed turkey that’s big enough to serve a gathering of ten or more is virtually impossible to cook with finesse. The breasts will inevitably become as dry as sawdust by the time the rest of the bird has finished cooking. Stuffing only exacerbates this problem by insulating the inner meat from the effects of heat, thus prolonging the damage. The intrinsic challenge of roasting a turkey has led to all manner of culinary abominations. Cooking the bird upside down, a preparation in which the skin becomes a pale, soggy mess. Spatchcocking, in which the bird is drawn and quartered like a heretic. Deep frying! (Heaven help us.) Give me an unstuffed four-pound chicken any day. Toss a slice of lemon, a sprig of rosemary, and a clove of garlic into the empty cavity, roast it at 425° for sixty minutes or until golden brown, and you will have a perfect dinner time and again. The limitations of choosing a twenty-pound turkey as the centerpiece of the Thanksgiving meal have only been compounded by the inexplicable tradition of having every member of the family contribute a dish. Relatives who should never be allowed to set foot in a kitchen are suddenly walking through your door with some sort of vegetable casserole in which the “secret ingredient” is mayonnaise. And when cousin Betsy arrives with such a mishap in hand, one can take no comfort from thoughts of the future, for once a single person politely compliments the dish, its presence at Thanksgiving will be deemed sacrosanct. Then not even the death of cousin Betsy can save you from it, because as soon as she’s in the grave, her daughter will proudly pick up the baton. Served at an inconvenient hour, prepared by such an army of chefs that half the dishes are overcooked, half are undercooked,

The people who are meat eaters are bound to have little sensitivity, they are more hard. Even in the name of love they will kill; even in the name of peace they will go to war. In the name of freedom, in the name of democracy, they will murder. A cannibal cannot be called human. If he can eat living human beings, he has no heart, he has no love, he has no sensitivity. He is just a stone. But you don't think the same way when somebody kills a lion or a deer, because you don't think that the deer has as much life as you have. The deer may have a beloved; the deer may have children. You don't think of the lion, when you kill him, that he may have a family. His small cubs will be orphans. He is as alive as you are - in fact more alive than you are. Destroying him only for a few taste buds on your tongue, for the taste... It seems to me that killing animals for eating is not very far away from killing human beings. They differ only in their body, in their shape, but it is the same life that you are destroying. With new technology the earth is perfectly capable of giving you food. You can make it as tasteful as you want, and you can give it any flavor that you love. Just for taste, destroying life is simply disgusting. And destroying life, you are destroying many qualities in you. You cannot become a Gautam Buddha. You cannot have that purity of consciousness, that sensitivity.

Dog Farts:Dogs may be man’s best friends but dog farts remain among the most rancid and foul smelling things ever to enter a human nostril. In fact the rectal stench of K9 back blasters have been plaguing human populations for tens of thousands of years. There a lot of different reasons we put up with our Fido’s stinky dog butt, but the main reason is so we can have someone to blame our own stinkoid bottom cheek claps on. Best of all, as Fido can’t speak he can’t deny it! 8. Vegetarian Humans: Ok, while not eating meat may be great for the animals, and help reduce your carbon footprint, it will turn you into a human rectal stink burger. There can be no question; all those soybeans come at a cost to your domestic air quality. As anyone who has ever had a macrobiotic hippie come to stay, vegetarians are champions when it comes to opening the basement window. 9.  Non Vegetarian Humans: Ok, well maybe it is not just the vegetarians. Meat eating humans can pretty ripe in the trouser department too.  In fact there really isn’t all that much in it, so if you are planning to chow down on a cow to keep your rump mist under control then you might be disappointed.

stories of survival illustrate several unique human characteristics that most of us take for granted: the capacities to hunt for meat and gather plants, the ability to make and use tools, and endurance. All of these distinctive qualities trace back to the origins of the human genus, especially

The Bible tells a story about Jesus and the disciples traveling a long way to Samaria. They were tired and hungry. Jesus sent the disciples into town to get food while He waited at the well. There He met a woman. He told her about her future and gave her a new beginning. The disciples came back a few hours later with the food, but Jesus wasn’t hungry anymore. He wasn’t tired, either. He was sitting by the well satisfied, at peace. They were surprised. They tried to offer Him something to eat, but He wouldn’t take it. He said, “I have food that you know nothing about.” They thought maybe somebody came while they were gone and gave Him something to eat. They talked about it: “He was tired a minute ago; now He’s refreshed. He was hungry, but now He says He’s satisfied. How could that be?” Jesus overheard them trying to figure it out. He told them the secret. He said, “My meat is to do the will of Him that sent me, to accomplish his work.” He was saying, “I get fed by doing what God wants me to do. I get nourished when I help people. My food, strength, peace, joy, and satisfaction come when I serve others.

The most reliable pork and chicken label is “USDA Organic” (used mainly for meat and much different from the FDA’s version of organic), which requires a 100 percent organic diet, no antibiotics (ever), and bans feed made with synthetic pesticides. For poultry shoppers, Smart Chicken is a national brand owned by Tecumseh Poultry, founded in 1998 to fill the void in the quality chicken market. It comes in organic and regular versions, both of which are completely antibiotic and animal by-product free, using a 100 percent vegetarian or 100 percent organic vegetarian diet. I buy Smart Chicken regularly. For pork, the Niman Ranch brand is antibiotic free with a 100 percent vegetarian diet.

These. Are. AMAZING," Caroline says around a mouthful of apple cider zeppole. We're at the Logan Square Farmers Market, and have eaten our way around the square. We started with a couple of meat tacos from Cherubs, simply seasoned small cubes of beef on soft steamed corn tortillas, with a garnish of onion, cilantro and lime. A perfect amuse-bouche. Then we shared an insane grilled cheese sandwich, buttery and crispy and filled with gooey, perfectly melted Wisconsin Butterkase cheese. A pork empanada from Pecking Order, with their homemade banana ketchup. A porchetta sandwich from Publican Quality Meats.

Soy protein isolate is the most refined form of soy protein, and is mainly used in meat products to improve texture and eating quality. Soy isolates contain about 90 percent protein. Soy protein concreate is soybeans without water-soluble carbohydrates. It contains about 70 percent protein. Textured soy protein (TSP) is made of soy protein concentrate, giving it some texture. TSP is available in a variety of forms and contains about 70 percent protein.Δ

The U.S. Department of Agriculture (USDA) sets quality standards for meat, poultry, eggs, dairy products, fruits, vegetables, and nuts. The U.S. Department of Commerce (USDC) sets quality standards for fish and seafood.

Quality grade refers to palatability or the overall taste appeal, tenderness, juiciness, and flavor of cooked meat. It is based on two factors, the amount of marble in the meat and the age of the animal.Δ

For best quality, meat items that will be used within three to five days after delivery (within one day for ground meat) should be purchased frozen.Δ

Regardless of how much meat is purchased at any one time, the written specifications to be given the vendor should include the following information:Δ Government inspected (when buying locally be aware of this requirement) (mandatory) Name of the cut Requirements for boning, rolling, and tying (if applicable) USDA grade or other quality designation Weight/thickness of cut or individual portion (state tolerance allowed) Fat tolerance IMPS or MBG number (if applicable) Chilled or frozen delivery Packaging or number of units per shipping container

BBQ Grills There are a number of gas grills which might be obtainable to the market. Grill professionals from different manufactures point out that the grills can either be propane and none propane BBQ grills can be found. Once the necessity to purchase the brand new grill to switch the outdated one, one has to contemplate security components and the mobility of the grill. Gas out of doors grill are ideal for cooking out that saves the consumer an ideal deal on gas vitality giant, future-laden fuel grills have taken over the barbecue backyard what one has to keep in mind is that a better worth doesn’t guarantee performance. Gasoline grills make the most of propane or natural gasoline as gasoline. They're accessible in various textures and sizes. The commonest type of such a grill is the Cart Grill design mannequin. Infrared grills, however, produce built-in grills infrared warmth to cook dinner meals and are fueled using propane or pure gas. Charcoal bbq grills use charcoal briquettes because the gas supply and it generates high ranges of warmth. Electrical grills are much smaller in dimension and they can be simply placed in the kitchen. They offer nice convenience however are expensive to function compared to the other grill types. A grill is cooking gear that cooks by directly exposing meals to heat. The floor where the meals is placed is an open rack with a source of warmth beneath it. There are a number of forms of grills relying on the type of warmth source used.A barbeque grill is a grill that uses charcoal or wooden as the heat supply. Food produced from BBQ grills have gotten attribute grill marks made by the racks where they had been resting throughout cooking. BBQ grills are often used to cook dinner poultry meat. However they will also be used to cook dinner other forms of meat in addition to fish. Manufactures recommendation the grill customers to depart the grill open when u have completed grilling. The fueled propane grill finally ends up burning itself out after the fuel has been used up within the tank. Typically the regulator can develop a leak which may shortly empty the propane bottle. There are significant variations between the grills fueled by pure gases and the ones with propane. Selecting the best grill all is determined by your self upon the uniqueness of the product.one has to take into concern the security points associated to natural gases. Choosing a good quality barbeque grill could be quite a difficult job. Due to this fact, it is crucial that you understand the advantages and features of the different types of bbq grills. In addition, while making your alternative, you want to consider several features. Test the essential options of the grill including the heat management mechanism, ash cleanup and different points that affect the feel and taste of the food. Guantee that the grill framework accommodates a protecting coating for preventing rust.

It’s also important to eat what most people would typically recognize as a “balanced meal”: some protein, some fat, and some carbohydrates, including fiber. This translates well to eating quality meats and fish, quality added fats, large portions of nonstarchy vegetables, and some starchy vegetables and fruit. Recommendations for portion sizes and macronutrient ratios are discussed in more detail on see here.

I’d like to have a life where people don’t monitor my movements, even accidentally. I’d like to have my own pots and pans. I’d like a table to place a bowl of fruit on. I have an idea of myself walking around markets where butchers and grocers shout prices over the crowds, and where I’ll carefully and slowly choose vegetables and meat, and come home to cook myself meals. I’d like to have breakfast without having to get dressed. I’d like to wander in and out of rooms and take a bath with the door open. And I don’t want to look out the window of a little room and wonder where, in the city, I’ll end up. The most essential quality of hotel life is the thing I want least: a presumption of departure.

Here at Equipet, we pride ourselves on providing natural, high quality, wholesome products, and services for both dogs & horses. This is something we have been passionately providing in the UK for over 20 years. Our natural dog treats are sourced with only the best quality British meats and other British & EU approved ingredients. You can be confident that you are providing your dog with the best treats possible.

beer making, which began in earnest around the same time that farming did, helped the early agriculturists compensate for the decline in the nutritional quality of their diet as they turned from hunting and gathering a great many different foods to a monotonous diet of grains and tubers. The B vitamins and minerals in beer, for example, helped compensate for the loss of meat from their diet.

But what really mattered was whether the protein they ate came from plants (for example, beans, peas, nuts, seeds, and whole grains) or animals (for example, meat, eggs, milk, and cheese).

YOUR LONGEVITY HEALTH, FITNESS & LONGEVITY WEEKLY CHECKLIST 1. Hydrate. Drink half your body weight in ounces of water per day. Add some fresh lemon and a pinch of Celtic sea salt to optimize your hydration and electrolyte balance. 2. Eat foods closest to their natural source. Avoid processed carbs, and low quality processed meats. 3. Decrease Disease Risk. Consume at least one serving of cruciferous vegetables per day including broccoli sprouts, cauliflower, broccoli, brussels sprouts, or kale. 4. Commit to a structured eating window. Consume meals in an 8 to 12 hours and fast for 12-16 hour window each day. 5. Stay consistent with sleep. Go to sleep and wake up at about the same times each day. 6. Get strong. Perform three resistance training sessions per week. 7. Strengthen your heart, lungs, and build endurance with 3 cardiovascular exercise sessions of 20 to 30 minutes each session. 8. Consider the power of using heat and cold to use positive stressors to lower your blood pressure, reduce inflammation, reduce your risk of Alzheimer’s, and cut your risk of cardiovascular disease by up to 50%.

Uncle Jeff insisted that I also take a tray of unseasoned barbecue, so I could see for myself that what's going on here at the Skylight Inn does not in any way, shape, or form depend for it's flavor or quality on "sauce." That is a word he pronounces with an upturned lip and a slight sneer, suggesting that the use of barbecue sauce was at best a culinary crutch deserving of pity and at worst a moral failing.

Meat from grass-fed and pasture-raised animals tends to be more nutrient-dense than conventional meat. Although the exact nutrient content will vary from species to species and from farm to farm (and by time of year and the quality of supplemental feed, if any), grass-fed and pasture-raised meat tends to be higher (sometimes much higher) in many minerals and vitamins while also having a better omega-6 to omega-3 fatty acid ratio. For example, grass-fed beef contains up to ten times more beta-carotene (a carotenoid—that is, an antioxidant and precursor of vitamin A; see here) as grain-fed beef and up to four times more vitamin E (see here). Grass-fed beef is also higher in B vitamins, zinc, iron, phosphorus, and potassium. And because pasture-raised animals hang out in the sun, their fat is a source of vitamin D (which is practically nonexistent in factory-farmed animals). Free-range chickens also have more vitamin E content and iron than conventional chickens. Grass-fed and pasture-raised meat tends to have a much lower water content than conventional meat and is much leaner overall (which means it has more protein!). Plus, its fats are much healthier. Grass-fed meat contains approximately four times more omega-3 fatty acids (in the very useful DHA and EPA forms; see here) as compared with grain-fed meat. It also contains far fewer omega-6 fatty acids, so the ratio of omega-6 to omega-3 fatty acids in grass-fed meat is typically within the optimal range at 3:1 (but can be as low as 4:1 and as high as 20:1 in grain-fed meat, varying by the exact diet of the cow but also the cut of meat). Meat (and dairy) from grass-fed cows is the best-known source of conjugated linoleic acid (CLA; see here). Grass-fed and pasture-raised meat also tends to be higher in oleic acid (see here). What About Bacon?

Meals are occasions to share with family and friends. The ingredients are often simple, but the art lies in orchestrating the sun-warmed flavors. Courses follow in artful and traditional succession, but the showpiece of the meal is tender, juicy meat; this often means lamb or goat grilled or roasted on a spit for hours. Souvlaki--melting pieces of chicken or pork tenderloin on skewers, marinated in lemon, olive oil, and a blend of seasonings--are grilled to mouthwatering perfection. Meze, the Greek version of smorgasbord, is a feast of Mediterranean delicacies. The cooks of the Greek Isles excel at classic Greek fare, such as spanakopita--delicate phyllo dough brushed with butter and filled with layers of feta cheese, spinach, and herbs. Cheeses made from goat’s milk, including the famous feta, are nearly ubiquitous. The fruits of the sun--olive oil and lemon--are characteristic flavors, reworked in myriad wonderful combinations. The fresh, simple cuisine celebrates the waters, olive groves, and citrus trees, as well as the herbs that grow wild all over the islands--marjoram, thyme, and rosemary--scenting the warm air with their sensuous aromas. Not surprisingly, of course, seafood holds pride of place. Sardines, octopus, and squid, marinated in olive oil and lemon juice, are always popular. Tiny, toothsome fried fish are piled high on painted ceramic dishes and served up at the local tavernas and in homes everywhere. Sea urchins are considered special delicacies. Every island has its own specialties, from sardines to pistachios to sesame cakes. Lésvos is well-known for its sardines and ouzo. Zakinthos is famous for its nougat. The Cycladic island of Astypalaia was called the “paradise of the gods” by the ancient Greeks because of the quality of its honey. On weekends, Athenians flock to the nearby islands of Aegina, Angistri, and Evia by the ferryful to sample the daily catch in local restaurants scattered among coastal villages. The array of culinary treats is matched by a similar breadth of local wins. Tended by generation after generation of the same families, vineyards carpet the hillsides of many islands. Grapevines have been cultivated in the Greek Isles for some four thousand years. Wines from Rhodes and Crete were already renowned in antiquity, and traders shipped them throughout the Greek Isles and beyond. The light reds and gently sweet whites complement the diverse, multiflavored Greek seafood, grilled meats, and fresh, ripe fruits and vegetables. Sitting at a seaside tavern enjoying music and conversation over a midday meze and glass of retsina, all the cares in the world seem to evaporate in the sparkling sunshine reflected off the brightly hued boats and glistening blue waters.

The Italians are generally sociable people. For many, a shopping expedition is traditionally a family occasion and a time to meet friends, browse through the latest fashion designs, and perhaps enjoy a meal at a restaurant. Despite the growing number of out-of-town supermarkets, many Italians still prefer to buy fresh food each day from the local market and stores. Food stores tend to open early, often at seven o’clock in the morning, and close late, perhaps at eight in the evening. However, they close for a long meal break, between about one o’clock and half past three in the afternoon. The food markets are noisy and colorful, and customers like to pick over the goods for the best quality. Fresh bread, fruit and vegetables, meat, cheese, and salami are usually on the shopping list. In most towns there are specialist food stores selling fish, smoked meats, dairy produce, or sweets and pastries.

Some people believe that they have to combine different plant-based foods to create “complete” proteins. This belief, called “protein combining,” was a theory initially put forward in the 1971 bestseller Diet for a Small Planet by Frances Moore Lappé. It quickly became one of the biggest myths in the dieting world. Ten years later, Lappé herself formally rescinded her position in a new edition of the same book: “In combating the myth that meat is the only way to get high-quality protein, I reinforced another myth. I gave the impression that in order to get enough protein without meat, considerable care was needed in choosing foods. Actually, it is much easier than I thought.

The cub, poor thing, was a fine little fellow, with almost perfectly white fur and a dark muzzle; it was about the size of one of our smallest dogs. When they came up, he sat down on his mother's body, remained there quite still, and seeming for the present to take matters calmly. Henriksen put a strap round his neck, and when the mother was conveyed to the channel he followed quite willingly. But when, on arriving at the ship, he found he was to be separated from his mother and brought on board, it was quite another story. He resisted with all his strength, and was in a perfect rage. He got worse when he was let loose under the companion-hood on board. He carried on like a frenzied being, biting, tearing, growling, and howling with wild rage, like a veritable fiend, ceasing only as long as he was occupied in devouring the pieces of meat thrown to him. Never have I seen in any one creature such a combination of all the most savage qualities of wild beasts as I found in this little monster. And he was still quite a cub! In the evening, I gave orders to rid us of this unpleasant passenger, and Mogstad ended his days with a well-aimed blow of the hatchet.

Here are some tips for an anti-inflammatory eating plan, including increasing the diet’s alkalinity:  Add more alkaline foods to your diet when you can. You can find lists of alkaline-/ acid-forming foods online, including my website. You will note that meat, sodas, sugar, coffee, alcohol, and refined carbohydrates (such as those found in cookies, cakes, and other sweets) are high acid formers. Some of the highest alkaline-forming foods are lemons, limes, parsley, kelp, kale, broccoli, and pumpkin seeds.  Eat several servings of vegetables, especially green leafy vegetables, each day, as well as some fruits. Get plenty of raw foods in your diet. Eating a salad each day loaded with raw veggies is a good way to start. You also might want to add a fresh apple cider vinegar dressing to your salad—see my website for recipes.  Get plenty of omega-3 fatty acids, such as those found in fatty fish, fish oil supplements, ground flax, chia, and hemp seeds, and walnuts.  Eliminate trans fats and fried foods.  If you eat animal protein, rely on fish and lean meats, such as chicken or turkey; cut back on red meat and dairy. (Note: There is growing concern about both fish toxicity and the sustainability of popular fishing methods. The Environmental

If your fasting insulin level is below 3, and you are not hypoglycemic, your Personal Sugar Rule is “Eat More Fruit and Starch.” Low insulin prevents the building of new muscle and bone. However, avoid junk. Eat healthy sugar and starch, such as northern fruits (berries, apples, etc.) and potatoes. A daily amount that seems reasonable should be chosen, and glucose and insulin re-measured after a month or so. If you got an “A” in Sugar (insulin is between 3 and 6 µu/dl and fasting glucose below 80 mg/dl), then it is OK to continue eating the amount of sugar, starch, and fruit currently being consumed. The Personal Sugar Rule is “Hold the Line.” However, low quality food, like cereal, should be swapped out for food richer in micronutrients, like northern fruits or potatoes. Breakfast cereals have little in the way of micronutrients beyond what the manufacturer added for “fortification.” If you got a “B” (insulin is between 6 and 12, and fasting glucose below 90) , then a reduction in sugar, starch, and fruit is called for. The Personal Sugar Rule here is “Reduce the Fruit, Sugar, and Starch.” If you got a “C” (insulin is over 12 or fasting glucose is over 90, all sugar, starch, and fruit should be cut. The Personal Sugar Rule is “Fruit, Sugar, and Starch Are Forbidden.” This is a pre-diabetic condition, or worse. If these have already been cut and the numbers are still high, then more meat should be added and vegetables cut further. Dietary fat, including saturated fat, is ad libitum—all you want.

What an impact! Wrapped together in strips of piecrust... ... the two distinct layers of stuffing each amplify the deliciousness of the other! The top layer is a chicken mousse! Tender, juicy cooked chicken... ... put through a food processor with heavy cream and seasonings until it was a silky-smooth puree! Its thick yet gentle savory flavor, accented with a touch of sweetness, slides across the tongue like satin! And the bottom layer is a beef meat loaf! Its flavors are perfectly paired with both the creamy chicken mousse and the demi-glace. What a frighteningly defined dish!" "Okay, but he used convenience store food for all that?! There's no way it could be that delicious..." "Oh, but it is. His skill elevated the ingredients to new heights." "Um, i-it really wasn't all that much. All I did was, well... To give the chicken mousse a more luxuriant texture, I carefully mixed in some egg whites beaten into a stiff meringue... And then added a little mushroom paste (Duxelles) to boost its richness. Canned mushrooms have a mild funk to them, so to get rid of that smell, I minced and sautéed them until nearly all their moisture was gone. I also reduced some red wine as far as I could, leaving behind just its umami components, and added that to the demi-glace. It isn't the best, but I had only cheap ingredients to work with. What about that isn't "all that much"?! "The main common ingredients he used were a precooked hamburger patty, chicken salad and a frozen piecrust. They're prepackaged foods anyone can buy, designed to be tasty right out of the box. In other words... They're average foods with completely average flavors! Use them as they are and you'll never pass this trial! Out of all of them, he singled out the ones that could stand up to haute cuisine cooking... ... and melded them together into a harmonious whole that brought out their best qualities while eliminating anything inferior! It's a level of quality only someone of Eishi Tsukasa's skill could reach!

In the thoroughly delightful Catching Fire: How Cooking Made Us Human (2009), Harvard primatologist Richard Wrangham links man’s discovery of fire (which he believes was roughly 1.8 million years ago) with a dramatic increase in the size of the human brain. Cooking made it easier to digest high-quality proteins, especially meat, therefore the link between the advent of fire and human brain development. Cooking also made food tender, so eating was no longer an all-day activity. This 'extra' time could now be used to hunt, to explore, and to build—simply put, to become human.

The meat section is mostly devoted to presliced meats for hot pots and quick-cooked dishes, with a thin steak or chop here and there. In addition to commodity meat, you'll find Wagyu beef and kurobuta pork. The quality of the meat in an average Tokyo supermarket is higher than at most specialty butchers in the U.S. Time to fess up. Life Supermarket is not the best supermarket in the world; every supermarket in Tokyo is the best supermarket in the world. I haven't even gotten to the prepared food (two different yakitori sections, reheatable fried foods that stay crunchy, and lots of appealing salads and cooked vegetables).

We wandered the entire length of the street market, stopping to buy the provisions I needed for the lunch dish I wanted to prepare to initiate l'Inglese into the real art of Sicilian cuisine. I took l'Inglese around the best stalls, teaching him how to choose produce, livestock, game, fish, and meat of the highest quality for his dishes. Together we circled among the vegetable sellers, who were praising their heaps of artichokes, zucchini still bearing their yellow flowers, spikes of asparagus, purple-tinged cauliflowers, oyster mushrooms, and vine tomatoes with their customary cries: "Carciofi fresci." "Funghi belli." "Tutto economico." I squeezed and pinched, sniffed, and weighed things in my hands, and having agreed on the goods I would then barter on the price. The stallholders were used to me, but they had never known me to be accompanied by a man. Wild strawberries, cherries, oranges and lemons, quinces and melons were all subject to my scrutiny. The olive sellers, standing behind their huge basins containing all varieties of olives in brine, oil, or vinegar, called out to me: "Hey, Rosa, who's your friend?" We made our way to the meat vendors, where rabbits fresh from the fields, huge sides of beef, whole pigs and sheep were hung up on hooks, and offal and tripe were spread out on marble slabs. I selected some chicken livers, which were wrapped in paper and handed to l'Inglese to carry. I had never had a man to carry my shopping before; it made me feel special. We passed the stalls where whole tuna fish, sardines and oysters, whitebait and octopus were spread out, reflecting the abundant sea surrounding our island. Fish was not on the menu today, but nevertheless I wanted to show l'Inglese where to find the finest tuna, the freshest shrimps, and the most succulent swordfish in the whole market.

You need a professional rotary cold-cut slicer for that, like they have at the deli. The home versions suck. But I highly recommend, if presenting sausage or meat on a buffet, that you slip the neighborhood deli guy a few bucks to slice what you need before you arrange it on platters. It makes all the difference in the world. Or if you have a few extra bucks, read the back of the paper for notices of restaurant auctions. As you've probably gathered by now, restaurants go out of business all the time, and have to sell off their equipment quickly and cheaply before the marshals do it for them. I know people who buy whole restaurants this way, in what's called a turnkey operation, and in a business with a failure rate of over 60 percent they often do very well. You can buy all sorts of professional quality stuff. I'd recommend pots and pans as a premium consideration if scavenging this way. Most of the ones sold for home use are dangerously flimsy, and the heavyweight equipment sold for serious home cooks is almost always overpriced.

The grilled calamari and spinach antipasto has been a mainstay since we opened, so paying a premium to keep it on the menu is a no-brainer, providing the quality is sufficiently high. I get one of the line guys to pull the lunch menus and type a new one that I dictate while pulling stuff from the walk-in and freezer. Today, our prix fixe menu will feature cucina poverta: polpettone alla napoletana, an Italian meat loaf; pappa al pomodoro; a ragout with sausages and peppers; and braciole (providing Rob, the meat guy, comes through in time). When the meat still has not shown up by ten I'm on the phone yelling at some hapless office person, although it's just about hopeless, because, unless the meat shows up in the next five minutes, there will not be enough time to make the braciole. To cover for the fact that we were only able to buy fifteen pounds of calamari from Dean and Deluca (at an exorbitant price), Tony and I devise an additional antipasto, a ricotta and Pecorino torta flavored with hot pepper and prosciutto.

As the first entrees go out, there's a collective holding of breath in the kitchen. It isn't that the food we are serving is bad. I would have taken Tony's suggestion and induced a power failure long before I served food that was seriously compromised. The issue isn't the quality, but the fact that we are serving different food. Grappa's signature dishes feature simple food, perfectly grilled meats, poultry, and fish, straightforward braises, and earthy flavors- a branzino delicately grilled on the bone and adorned by little besides constrained by the small amount of meat and fish available, our menu is more reminiscent of Nonna's kitchen than what our well-heeled regulars are used to.

Copied in young Washington's enviably neat rolling script, the rules ranged from table manners ('talk not with meat in your mouth') to respectable behavior ('Let your countenance be pleasant but in serious matters somewhat grave') to guidelines for picking friends ('Associate yourself with men of good quality if you esteem your own reputation; for 'tis better to be alone than in bad company'). Washington had drilled into him the premise of follow-through ('Undertake not what you cannot perform but be careful to keep your promise') and perhaps most important, the fidelity to what Lincoln would later call 'the better angels of our nature' ('Labor to keep alive in your breast that little spark of celestial fire called conscience').

The two most common gastronomic observations made about nineteenth-century New York were that the oysters were cheap and that the people ate enormous quantities not only of oysters but of everything. In 1881, exiled Cuban independence leader José Martí wrote of the newly fashionable Coney Island resort: The poor people eat shrimps and oysters on the beach, or pastries, and meats on the free tables provided by some of the hotels for such meals. The wealthy squandered huge sums on purple infusions that pass for wine, and strange, heavy dishes, which our palates, delighted by the artistic and the light, would surely find little to our taste. These people enjoy quantity; we enjoy quality. This was not much improvement over the observations of James Fenimore Cooper, who in the 1830s had called Americans “the grossest feeders of any civilized nation known.

A healthy Ramadan diet by Sunrise nutrition hub Ramadan is the only month in a year where everyone get an opportunity to stop bad habits that can effect our health and adopt healthier and nutritious diets. While increasing its efficiency, fasting relieves and strengthens the digestive system. Also helps adjust triglyceride levels in the blood. But many have reversed the rule. While breaking the fast people tempt to have lavish food, sweets and fried food, which can lead to an increase in triglycerides and cholesterol. Also increase the chances of getting diabetes and weight gain which is opposite of what the fasting person is trying to achieve. The major role during Ramzan is a balanced and nutritional meal. The quantity and the quality of meal matters. The ideal meal plan which can help you stay healthy in Ramzan is given below:- Break your fast with 2-3 dates. Fasting whole day will lead to low blood sugar. Dates help to restore your blood sugar. And boost your energy level. Do not forget to include health soup and salad into your meal. Soup is a liquid with healthy ingredient. And salad will make you feel full, which is healthy and ll help you to stay away from fried food or sweets. Avoid fried and fatty food. substitute frying with baking or grilling. Avoid eating sweet food during Ramzan and save it for a special occasions like EID or inviting any guest for iftar. Iftar Meal :- · Break fast with 3 dates and two cup of water. · Eat healthy soup with contains veggies or chicken. Avoid creamy and fatty soup. · Eating appetizers after soup will prepare your stomach for digestion process. Avoid oily appetizer and switch it to health salad which includes lots of vegetable and chicken. Sprinkle some lemon or vinegar without any added sugar. · Little bit of carbohydrate should be included in your iftar meal such as brown - rice, pasta or bread. And add protein to it such as chicken, meat or fish. Suhoor meal :- Start your meal with 3 dates. As you ll be fasting whole day, your blood sugar will get low. It ll help you maintain your blood sugar. Have carbohydrate such as whole wheat – rice or bread. It helps in slow digestion process. It can help you to feel full for a longer time. Add a healthy fruit or veggie smoothie in your diet. Which will give you an energy during fasting. Add dried fruits in your smoothie. Includes lots of water after you meal, which is compulsory. · Avoid salty and sweet food in your meal. It ll make you feel hungry and thirsty.