Dihydrogen monoxide causes more pain and suffering to living things than any other material thing known to man, plant or beast. Ingest too much of it and your cells will burst like a gazillon water balloons . It causes uncountable numbers of wild and domestic organisms unbearable suffering yet, not one animal rights organization has yelped a syllable about it. Watch this and weep my friends.
My hand goes out to Tags for bringing this to my ravenous attention.
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Dihydrogen monoxide causes more pain and suffering to living things than any other material thing known to man, plant or beast. Ingest too much of it and your cells will burst like a gazillon water balloons . It causes uncountable numbers of wild and domestic organisms unbearable suffering yet, not one animal rights organization has yelped a syllable about it. Watch this and weep my friends.
My hand goes out to Tags for bringing this to my ravenous attention.
Filed under: video | 1 Comment »
Who’s panicking? Anyone panicking about food imports from China? I just looked out my window, saw no one panicking about Chinese imports and took this picture to prove it. Not a soul is panicking.
Xenophobia at heart of product panic in US
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Who’s panicking? Anyone panicking about food imports from China? I just looked out my window, saw no one panicking about Chinese imports and took this picture to prove it. Not a soul is panicking.
Xenophobia at heart of product panic in US
Filed under: Food Safety, globalization | 5 Comments »
Wow! They don’t call themselves The Humane Society for nothing! Now they’re expanding a lawsuit against Hudson Valley Farms and playing the inhumane to humans angle.
See, it goes like this: foie gras is not just bad for ducks (sic) it’s also bad for people because according to a doctor WHO WORKS FOR THE HUMANE SOCIETY (pedantic emphasis obviously mine) citing a study that suggests but does not prove a relationship between foie gras consumption and amyloidosis
“This new study finds that foie gras consumption may increase the risk of developing amyloidosis in susceptible people, which is difficult to treat and often fatal,” stated Michael Greger, MD, Director of Public Health and Animal Agriculture for The HSUS. “Foie gras is produced by inducing a state of disease in ducks and geese by force-feeding, and the study notes that the potentially harmful ‘pathological alteration is noticeably increased in birds subjected to stressful environmental conditions as well as to the forced feeding that is used to produce foie gras.'”
So what’s the humane thing to do? Claim that Hudson Valley foie gras is an adulterated product from a diseased animal and sue the company under a NY State law that makes it illegal to sell adulterated food from diseased animals. I wonder how many witnesses they are going to bring to court to testify that they got amyloidosis from eating foie gras?
I imagine that if they do manage to bring in witnesses this would make for some damned good television because, as of this writing, the amyloid proteins in foie gras have only been shown to induce amyloidosis in MICE that were genetically engineered to develop (you guessed it) amyloidosis!
Whatever. I don’t doubt that The Humane Society and like minded organizations are going to drive Hudson Valley Farms out of New York or out of business. But I wonder if their peculiar form of humanism is extensible to the hundreds of people who are going to lose their jobs when the company folds up shop.
What’d you think? Think HUSUS and PETA will buy up the farm and set the workers to growing hemp?
Filed under: foie-gras | 7 Comments »
Wow! They don’t call themselves The Humane Society for nothing! Now they’re expanding a lawsuit against Hudson Valley Farms and playing the inhumane to humans angle.
See, it goes like this: foie gras is not just bad for ducks (sic) it’s also bad for people because according to a doctor WHO WORKS FOR THE HUMANE SOCIETY (pedantic emphasis obviously mine) citing a study that suggests but does not prove a relationship between foie gras consumption and amyloidosis
“This new study finds that foie gras consumption may increase the risk of developing amyloidosis in susceptible people, which is difficult to treat and often fatal,” stated Michael Greger, MD, Director of Public Health and Animal Agriculture for The HSUS. “Foie gras is produced by inducing a state of disease in ducks and geese by force-feeding, and the study notes that the potentially harmful ‘pathological alteration is noticeably increased in birds subjected to stressful environmental conditions as well as to the forced feeding that is used to produce foie gras.'”
So what’s the humane thing to do? Claim that Hudson Valley foie gras is an adulterated product from a diseased animal and sue the company under a NY State law that makes it illegal to sell adulterated food from diseased animals. I wonder how many witnesses they are going to bring to court to testify that they got amyloidosis from eating foie gras?
I imagine that if they do manage to bring in witnesses this would make for some damned good television because, as of this writing, the amyloid proteins in foie gras have only been shown to induce amyloidosis in MICE that were genetically engineered to develop (you guessed it) amyloidosis!
Whatever. I don’t doubt that The Humane Society and like minded organizations are going to drive Hudson Valley Farms out of New York or out of business. But I wonder if their peculiar form of humanism is extensible to the hundreds of people who are going to lose their jobs when the company folds up shop.
What’d you think? Think HUSUS and PETA will buy up the farm and set the workers to growing hemp?
Filed under: foie-gras | Leave a comment »
Wow! They don’t call themselves The Humane Society for nothing! Now they’re expanding a lawsuit against Hudson Valley Farms and playing the inhumane to humans angle.
See, it goes like this: foie gras is not just bad for ducks (sic) it’s also bad for people because according to a doctor WHO WORKS FOR THE HUMANE SOCIETY (pedantic emphasis obviously mine) citing a study that suggests but does not prove a relationship between foie gras consumption and amyloidosis
“This new study finds that foie gras consumption may increase the risk of developing amyloidosis in susceptible people, which is difficult to treat and often fatal,” stated Michael Greger, MD, Director of Public Health and Animal Agriculture for The HSUS. “Foie gras is produced by inducing a state of disease in ducks and geese by force-feeding, and the study notes that the potentially harmful ‘pathological alteration is noticeably increased in birds subjected to stressful environmental conditions as well as to the forced feeding that is used to produce foie gras.'”
So what’s the humane thing to do? Claim that Hudson Valley foie gras is an adulterated product from a diseased animal and sue the company under a NY State law that makes it illegal to sell adulterated food from diseased animals. I wonder how many witnesses they are going to bring to court to testify that they got amyloidosis from eating foie gras?
I imagine that if they do manage to bring in witnesses this would make for some damned good television because, as of this writing, the amyloid proteins in foie gras have only been shown to induce amyloidosis in MICE that were genetically engineered to develop (you guessed it) amyloidosis!
Whatever. I don’t doubt that The Humane Society and like minded organizations are going to drive Hudson Valley Farms out of New York or out of business. But I wonder if their peculiar form of humanism is extensible to the hundreds of people who are going to lose their jobs when the company folds up shop.
What’d you think? Think HUSUS and PETA will buy up the farm and set the workers to growing hemp?
Filed under: foie-gras | 7 Comments »
This just in from heirloom bean meister Steve Sando on his god- directed effort to make vinegar from pineapple.
“A friend alerted me to your post and I thought you might like an update.
The batch with the unprocessed apple cider vinegar added tasted like vinegar almost exactly a week later. I used the liquid and was happy but later a real “mother” formed on the top and the batch is very clearly acidic and vinegar now. I did this one in a glass “barrel” as in the photos. In the ceramic crock, I didn’t use any apple cider vinegar. Just the pineapple, water and sugar in the form of piloncillo. The mother formed after about four weeks and I think this batch is superior.
Neither bacth had an open lid, but both lids fit loosely, if that matters. Both are stored on a dark pantry shelf that stays pretty warm.
I use it all the time, especially to finish off a bowl of beans. I’m storing the vinegar in used beer bottles (Corona, natch!) with wine corks in them and passing them out to friends as I have a lot.
Glad to meet you!”
Holy Mother of G-d, your experiment worked. My concern over the prevalence of acetic acid producing bacteria in your arid homeland was for naught. There was more than enough to do the job and you are now enjoying vinagre de la pina. I’m not surprised that it took four weeks to produce a ready batch. The initial mixture had to first ferment into “wine” then wait patiently for the alcohol munching bacteria to grow apace and spew out the acetic acid required to produce a respectable vinegar. But whatever, it worked! Adding sugar (piloncillo) was a great idea and gave a boost to the alcohol producing yeast so that when their time came the acetobacteria had something to eat and convert -like so many million tiny Stanley Owsleys– into acid.
Filed under: how to, ingredients, slow food | Leave a comment »
This just in from heirloom bean meister Steve Sando on his god- directed effort to make vinegar from pineapple.
“A friend alerted me to your post and I thought you might like an update.
The batch with the unprocessed apple cider vinegar added tasted like vinegar almost exactly a week later. I used the liquid and was happy but later a real “mother” formed on the top and the batch is very clearly acidic and vinegar now. I did this one in a glass “barrel” as in the photos. In the ceramic crock, I didn’t use any apple cider vinegar. Just the pineapple, water and sugar in the form of piloncillo. The mother formed after about four weeks and I think this batch is superior.
Neither bacth had an open lid, but both lids fit loosely, if that matters. Both are stored on a dark pantry shelf that stays pretty warm.
I use it all the time, especially to finish off a bowl of beans. I’m storing the vinegar in used beer bottles (Corona, natch!) with wine corks in them and passing them out to friends as I have a lot.
Glad to meet you!”
Holy Mother of G-d, your experiment worked. My concern over the prevalence of acetic acid producing bacteria in your arid homeland was for naught. There was more than enough to do the job and you are now enjoying vinagre de la pina. I’m not surprised that it took four weeks to produce a ready batch. The initial mixture had to first ferment into “wine” then wait patiently for the alcohol munching bacteria to grow apace and spew out the acetic acid required to produce a respectable vinegar. But whatever, it worked! Adding sugar (piloncillo) was a great idea and gave a boost to the alcohol producing yeast so that when their time came the acetobacteria had something to eat and convert -like so many million tiny Stanley Owsleys– into acid.
Filed under: how to, ingredients, slow food | Leave a comment »
McWienerstand takes a stand against a Mcburger stand in Berlin.
Some in Berlin oppose McDonald’s arrival – Yahoo! News
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A Hunger Aritist (Redux) 
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