#less dairy. less meat.

[soldier-poet-king]

I need to get buff. I need to get buff SO BAD

#IT WOULD FIX ME #not even like insanely buff i just wanna be like. STEONG GIRL?? FARM?Meme #it would maybe make the brain scream less #UNFORTUNATELY ive also got a bitch ass hip and internal organs and im tired all the time ans theres not enough hours in the day #weirdly i would THRIVE as a gym rat were i not the. sleepiest person on earth #i want a stronger upper body and core and i want to feel in control #but my GODDAM HIP #its misaligned not injured so maybe i just gotta. force my way thru it #also problem: i dont fuckin like eating meat #how do u buff up. i hate meat #i cant just buff up on peanut butter and high protein dairy #and im not going to use protein powder its gross and also id just end up putting on hip weight with my luck #but anyway yeah if i do not get strong soon i am going to scream

[lasersheith]

I've got hasselback potatoes in the oven and I've never been so excited for a dish in my life. Some of my goals this year involve learning how to make some incredible potato dishes and I'm starting off really strong in January. Made some roasted potato bites with a delicious creamy sauce yesterday and they turned out amazing. Hopefully these hasselbois turn out good too 😤

If anyone has any fun recipes they love please let me know 😁💚

#personal #potato adventures #I'm also trying to eat less meat for ethical reasons and i know that should also extend to dairy but #i am so weak and butter is so delicious #I'll get there eventually #for now reducing is better than continuing at previously levels and im ok with that

[gravecats]

I feel like a lot of y’all’s hate on veganism is extremely misplaced. Like if you eat meat or not. The whole “omg vegans are sooo annoying” thing is

1. Outdated and annoying, please find a joke that’s not from 2012

2. Heavily exaggeration paid for by mass producers of meat and dairy.

#kat’s meow #I understand where some of it comes from but tbh the ‘pushy preachy vegan’ is like #less than 1% of the vegan population. #honestly if it weren’t for factory farming I probably wouldn’t hate the meat and dairy industry as much. #so in abolishing capitalism we also make a more ethical world for animals #y’all are mad at a group of people conservatives and the meat industry literally made up.

[skoot-over]

would you eat this for 20 monies

i wouldnt eat that for ANY monies that would KILL me

#meat AND cheese??????? #like some forms of dairy are less lethal than others but #NO #askoodge #pip

[dejectedlozer524]

Man I love it how I constantly have posts shitting on vegans shoved in my face, like they literally just take one batshit insane take from an individual and spin it to make it look like the whole community shares said shit take, like I try my fucking best to go with the vegan lifestyle while also making sure the stuff I eat or use ain't fucking up the planet or tearing apart communities, but man does it fucking suck being lumped in with the crazy ass Cattel Decap and peta vegans. (If anyone knows any Vegan stuff that doesn't destroy the planet and tear apart indigenous communities please point me in that direction, cuz so far the only thing I've thought of so far is doing home grown stuff)

#I couldn't care less if somebody eats meat and shit like that #I just personally don't want to eat meat or consume dairy stuff #I'm fine with using wool though #seeing that the animals don't get hurt in the process and it's actually beneficial to the animals #I'm just trying my best to be Vegan without it ruining the environment and destroying communities #<333 #lozer post's

[rocket-candy-heart]

People who weren't put on diets as a kid are always weirdly surprised if you say you were being put on diets as, like, a first grader

#like. yeah. the pediatrician convinced my parents that i would die if they didnt restrict my food #that was the only advice left bc my parents were already feeding me whole grains. fruit+veg. lean meats+low fat dairy. #and also i was swimming 2-3hrs a day. doing karate. horseback riding. playing sports w my dad in the evenings. taken out hiking twice/month #i was just fat! and also a foot taller than most of my peers #tbh id probably be less fat than i am now if i hadnt been on diets from ages 5-12 #and eating disordered from then til my early mid 20s

[corvids-corner]

my ebio class got me switching to oat milk in my lattes

#tastes slightly worse but has the benefit of making me feel less guilty #apparently oat takes less water to grow than almonds so almond milk is out #cows are just so bad for the environment #even dairy cows though they are better than meat cows #nothing against the cows personally ofc- just the mass farming of them

[medicinemane]

You know, at this point I'm highly skeptical of things where people have a single simple solution to large scale problems that just calls for doing exactly what they think needs to be done and then everything is fixed

#today this is about a graph I just saw showing how we'd barely have to use any land compared to what we use now #if we just all went vegan #not only would less land be used for grazing; but it would also take less land to grow all the food we need to eat than we're using now #(which now that I say that I realize that seems extra nutty) #ok... so here's the problem... when you present me that good of a solution with that kind of margins... #well I really start to doubt someone isn't fudging some numbers somewhere or making gross assumptions #and not to pull a whataboutism with this but like... for real... what about the people who physically can't eat a vegan diet? #and then the practical question of cool; you're magically right... how do we get this adopted? #and what about food prices; people can swear up and down all day it's cheaper to eat health vegan food #but I have trouble keeping the pantry stocked even with meat; and I find I need to eat more with vegetarian stuff #and I'll be blunt; I point blank refuse to go vegan cause while I could maybe cut out meat #we're not even talking me being sad or something; I straight up couldn't get enough to eat without eggs and dairy #and keep in mind; I pretty much never do fast food or anything; it's more or less all made from ingredients at home #so like... magic of your chart aside where I find it's suspect #do you have a plan to subsidize food prices so I can afford to eat vegetarian? #do you have plans in place for how to look after people who physically can't go vegan? #or do you just have a fuzzy feeling about making this happen and therefore it'll just work if we'd only do it #(I'll say it again; you want to stop animals from being slaughtered to be eaten; develop high quality lab grown meat) #(cause surely the problem with people eating meat is the land use and that something has to die) #(surely you're not just being smug about a type of food being morally wrong even if all suffering could be removed from it) #(and I will switch to lab grown meat in an instant if it's price competitive and... 80% as good as good quality meat is) #anyway... this is just one example; there's a lot of stuff where it's like... #you take a simplistic view of the world and say 'just conform to my ideals already' #but you refuse to address any of the root underlying causes while representing your position as the only morally right one #sorry; we live in the real world which often means complex systems are at work #and you can be as right as you want; it won't make things better unless you actually address the causes of why things are how they are #unless you address why people do stuff like eat meat (hungry) #and unless you acknowledge stuff like that US vegans have in the past outbid people in other countries for their staple crops #cause they wanted to feel good about it; but now it means these people are becoming food insecure #or shit like how agave is being over harvested cause people don't want to eat honey despite the bees being fine...

[writingwithfolklore]

Describing Foods - A Masterlist

                As a broke university student, I love reading about food. It’s almost like eating a real meal myself <3.

I get a little angry when characters are eating a meal and I barely get to experience it with them. In that, I mean I don’t just want to know what it is, but what it’s like to eat that food—how it tastes, smells, sounds, and feels. Is a perfect croissant still a perfect croissant without the crack of the exterior, the airiness of the pastry inside, the smell of yeast?

                Probably not. When writing about a dish, the smell, texture, technique, taste, and how it looks are all important to painting the experience, so here’s some words to use when describing a meal:

Taste:

Acidic: Sharp tasting. Often used to describe tart or sour foods as well.

Aftertaste: A different taste that remains in the mouth after eating something

Bitter: Tart, sharp, and sometimes harsh flavour.

Bittersweet: Less harsh than bitterness. Tartness + sweetness.

Bland: Has no significant flavor or texture

Briny: Just means salty. Often describes pickled foods.

Citrusy: Bright flavour like… well citrus fruits—oranges, lemons, limes, etc.

Cooling: Mimics that cooling feel—like mint.

Earthy: Reminiscent of soil. Can be used to describe wines, root vegetables, and mushrooms.

Fiery: Another word for spicy.

Fresh: Light and crisp—describes produce or herbs.

Fruity: Sweet and reminiscent of fruit.

Full-bodied: Rich and ‘feels heavy’ in your mouth. Can describe wines or soups.

Herbal: Bright, fresh, sometimes earthy from the presence of herbs

Honeyed: Sweet or candied taste like honey.

Nutty: Taste similar to the flavors of nuts. Often used to describe certain cheeses.

Rich: Full, heavy flavour. Often dishes that contain cream taste rich.

Robust: Rich + Earthy. Used for lots of wines or aged liquor.

Savory: Describes meaty, earthy dishes and soups.

Sharp: Harsh, bitter, or tart taste. Used to describe acidic foods.

Smoky: Reminiscent of the smell of smoke.

Sour: Biting, tangy, tart flavor.

Spicy: Burning taste.

Sweet: Sugary.

Tangy: Tart, biting taste—feels tingly

Tart: Sharp, bitter, or sour flavour. Used to describe acidic foods.

Woody: Earthy, sometimes nutty taste. Describes some coffees or cheeses.

Yeasty: Earthy taste reminiscent of yeast. Describes beer and bread.

Zesty: Fresh, vivid, or invigorating flavour.

Sound/Texture:

Sound has a lot to do with texture, so I've combined them for this section!

Airy: Light, pillowy texture (think inside of croissant)

Brittle: Hard but easy to break

Bubbly: Usually during heating, when bubbles rise to the surface—low sound.

Buttery: Smooth, creamy texture (think certain pasta sauces)

Chewy: Food that needs to be chewed thoroughly. Can be light and bouncy (chewy bread) or heavy (steak) and sticky (candy)

Creamy: A smooth and rich texture, comes from dairy.

Crispy: Light texture with slight crunch.

Crumbly: Food with loose structure that falls apart into crumbs.

Crunchy: Firm, crisp texture with a sharp, loud noise.

Crusty (behave): Food with a hard outer layer and soft interior (many loaves and breads)

Delicate: Light and fine, feels like it can come apart easily.

Doughy: Soft and heavy, usually pale colouring.

Fizzy: Usually liquids—a hissing sound, feels like ‘static’

Flaky: Light, characterized by layers that come apart during eating.

Fluffy: light and airy.

Frothy/Foamy: Airy bubbles, usually in a drink like a latte.

Gamey: Usually refers to meats when they’re very “meaty”

Gooey: Viscous, sometimes sticky texture from moisture in a dense/solid food.

Hearty: Firm, robust texture.

Juicy: Tender and succulent texture from liquid in a solid food (steak)

Molten: Hot, gooey

Oily: Slick, heavy, lingers on the tongue.

Silky: Fine, smooth texture that feels sleek.

Smooth: Texture free of grit, lumps, or edges.

Snap: A quick, sharp, crackling sound when broken.

Squelch: A soft sucking sound when pressure is applied. Somewhat gross.

Sticky: Gluiness in the mouth.

Succulent: Tender and juicy

Tender: Soft and easy to break down

Velvety: Smooth and rich

Smell:

Acrid: Strong, bitter, unpleasant

Comforting: pleasant, probably calls back to a nice memory

Damp: Wet smelling—probably a bit earthy

Delicate: subtle, faint, not overpowering

Earthy: reminiscent of soil

Fetid: Caused by decay—unpleasant

Fishy: reminiscent of fish

Floral/flowery: Reminiscent of flowers

Fragrant: Sweet or pleasing

Fresh: Cool, crisp, refreshing—produce, probably not cooked

Funky: Something’s gone off

Heady: Strong smell, pungent, rich

Musty: Not fresh

Perfumed: Pleasant, reminiscent of something (can be perfumed with citrus, say)

Piquant: stinging, pungent—tickles the nose

Powerful: strong

Rancid: Definitely gone off, decomposing

Ripe: Strong, usually unpleasant smell

Savory: spicy, salty, no elements of sweetness

Sour: has gone off

Spicy: Sharp, tingles the nose

Tangy: Strong and bitter but in a good way

Tart: Sharp

Woody: earthy smell, reminiscent of wood

Sight:

Usually texture gives us a really good picture of what a food looks like, so here’s some non-texture sight additions:

Blistered: Bumpy exterior.

Caramelized: Usually golden brown

Cloudy: Splotched. Almost see through if not for a slight white or grey mist.

Colourful: Bright and vibrant

Glassy: Resembling glass

Glossy: Smooth, shiny

Marbled: Two colours intertwined

Opaque: Not transparent. Can’t see through.

Ripe: Colourful (can be to a fault). Nearing the end of its edible state.

Scaly: Covered in scales, fish.

Shiny: Appears wet or glossy

Sparkling: Glimmers under the light

Stuffed: An ingredient placed inside a larger part with no additional space.

Translucent: Allows light through

Vibrant: Striking, bright

Food Prep:

How the food is prepared gives it these other attributes. If your character is familiar with cooking (or is the cook themselves!) they may describe food this way.

Baked: Cooked in an oven. Results in browned or crispy outer layer.

Blackened: When food is dipped in butter and coated with spices then cooked in a hot pan—spices darken, making it appear ‘blackened’

Blanched: Food scalded in boiling water and moved to cold water so it stops cooking. Texture comes out soft.

Braised: Food that is briefly fried in fat and then stewed in a pot. Results in seared, crispy exterior with a tender interior.

Breaded: Coated with breadcrumbs/batter then baked or fried so it turns crispy

Broiled: Food cooked with intense radiant heat in an oven or on the grill. Results in a darkened appearance and crispy texture.

Caramelized: Food slow-cooked until it’s browned, nutty, and has a bit of sweetness.

Charred: Grilled, roasted, or broiled and gains a blackened exterior and smoky flavor.

Fermented: Food that’s sat with bacteria, yeast, or another microorganism and has produced acids, alcohols, or gases. Results in a biting, pungent flavor. (Kimchi is fermented)

Fried: Food cooked by submerging in hot oil. Creates crispy, crunchy texture and golden colour.

Glazed: Food with a coating brushed onto its surface. Appears glossy with a thin, flavorful, and crisp outer layer.

Infused: Food steeped in liquid with another ingredient so it carries the essence of that ingredient. Used with herbs usually.

Marinated: Usually meat soaked in liquid containing flavourful herbs, spices, vinegar, or oil.

Poached: Food cooked in near boiling water. Results in tender, moist texture.

Roasted: Food cooked with dry heat in an oven or over the fire. Results in browned exterior and crisp coating.

Sautéed: Food cooked quickly in small amount of fat.

Seared: Food cooked in small amount of fat until caramelized. Finished by roasting or grilling. Results in crisp exterior and tender interior.

Smoked: Food exposed to smoke from smoldering wood for a long time. Results in that distinctive smoky flavor.

Whipped: Food beaten to incorporate air. Light and fluffy.

What did I miss?

#writing #creative writing #writers #screenwriting #writing community #writing inspiration #filmmaking #books #film #writing advice #writing about food #food descriptions #descriptive writing #masterlist #Describing foods - a masterlist

[headspace-hotel]

I went down the internet rabbit hole trying to figure out wtf vegan cheese is made of and I found articles like this one speaking praises of new food tech startups creating vegan alternatives to cheese that Actually work like cheese in cooking so I was like huh that's neat and I looked up more stuff about 'precision fermentation' and. This is not good.

Basically these new biotech companies are pressuring governments to let them build a ton of new factories and pushing for governments to pay for them or to provide tax breaks and subsidies, and the factories are gonna cost hundreds of millions of dollars and require energy sources. Like, these things will have to be expensive and HUGE

I feel like I've just uncovered the tip of the "lab grown meat" iceberg. There are a bajillion of these companies (the one mentioned in the first article a $750 MILLION tech startup) that are trying to create "animal-free" animal products using biotech and want to build large factories to do it on a large scale

I'm trying to use google to find out about the energy requirements of such facilities and everything is really vague and hand-wavey about it like this article that's like "weeeeeell electricity can be produced using renewables" but it does take a lot of electricity, sugars, and human labor. Most of the claims about its sustainability appear to assume that we switch over to renewable electricity sources and/or use processes that don't fully exist yet.

I finally tracked down the source of some of the more radical claims about precision fermentation, and it comes from a think tank RethinkX that released a report claiming that the livestock industry will collapse by 2030, and be replaced by a system they're calling...

Food-as-Software, in which individual molecules engineered by scientists are uploaded to databases – molecular cookbooks that food engineers anywhere in the world can use to design products in the same way that software developers design apps.

I'm finding it hard to be excited about this for some odd reason

Where's the evidence for lower environmental impacts. That's literally what we're here for.

There will be an increase in the amount of electricity used in the new food system as the production facilities that underpin it rely on electricity to operate.

well that doesn't sound good.

This will, however, be offset by reductions in energy use elsewhere along the value chain. For example, since modern meat and dairy products will be produced in a sterile environment where the risk of contamination by pathogens is low, the need for refrigeration in storage and retail will decrease significantly.

Oh, so it will be better for the Earth because...we won't need to refrigerate. ????????

Oh Lord Jesus give me some numerical values.

Modern foods will be about 10 times more efficient than a cow at converting feed into end products because a cow needs energy via feed to maintain and build its body over time. Less feed consumed means less land required to grow it, which means less water is used and less waste is produced. The savings are dramatic – more than 10-25 times less feedstock, 10 times less water, five times less energy and 100 times less land.

There is nothing else in this report that I can find that provides evidence for a lower carbon footprint. Supposedly, an egg white protein produced through a similar process has been found to reduce environmental impacts, but mostly everything seems very speculative.

And crucially none of these estimations are taking into account the enormous cost and resource investment of constructing large factories that use this technology in the first place (existing use is mostly for pharmaceutical purposes)

It seems like there are more tech startups attempting to use this technology to create food than individual scientific papers investigating whether it's a good idea. Seriously, Google Scholar and JSTOR have almost nothing. The tech of the sort that RethinkX is describing barely exists.

Apparently Liberation Labs is planning to build the first large-scale precision fermentation facility in Richmond, Indiana come 2024 because of the presence of "a workforce experienced in manufacturing"

And I just looked up Richmond, Indiana and apparently, as of RIGHT NOW, the town is in the aftermath of a huge fire at a plastics recycling plant and is full of toxic debris containing asbestos and the air is full of toxic VOCs and hydrogen cyanide. ???????????? So that's how having a robust industrial sector is working out for them so far.

#CAPITALISM IS THE PROBLEM #AAAAAAAAAA #farming #sustainability

[waddei]

Americans talking about inflation: 3 years ago, 5 dollars got you 3 burger, now it's only two😱‼️💥the west has fallen we are a failed country

argentinians going outside: uhm do you think 30.000 pesos is enough to buy groceries this week? last week I spent 15.000 so I think it'll be enough... might skip the coffee Tho..and buy less meat... and less dairy... and-

#RELEASE ME FROM THIS HELL CALLED HIPER INFLATION #argieblr #argieposting #not joking this is how i see y'all sometimes sorryy not sorry really #I'm like if a girl was bitter and angry!

[turtlesandfrogs]

Ok, now I'm really concerned that how to prevent rats isn't common knowledge like I thought it was. So, to anyone whose parents/guardians/adults didn't teach you, here's the basics of prevention*:

Rats, like you, need three things: food, water, and shelter. If they don't get these things, they don't bother sticking around. Access to food is probably the biggest draw, and the one you can do the most about.

Rats eat the same foods you do, and the same food that most pets eat. You don't want them to have access to this food, so:

Don't leave dirty dishes laying around, the smell will attract rats. Don't put leave dirty dishes in your bed room, or under the couch, or in your car, or whatever. Dishwashers are great, but if you don't have a functional one, and you're low on energy/executive function, at a minimum cover your dirty dishes with soapy water instead of leaving them out. Rats can't eat soapy food.

Work to minimize food waste, because the smell of tasty food in your compost or garbage will attract rats.

Don't put food scraps in your indoor garbage unless your garbage can is rat proof. Take it outside asap, to a rat-proof bin.

When composting, if you're composting food that would be attractive to rats (grains, fats/oils, dairy, meat) it's best to: bury the food down in the center of the pile, try out bokashi composting, or have a rat-proof composter. Generally people do tell you not to compost dairy and meat, but I do know that some people do it anyway.

Keep your grains & legumes in rodent proof-containers. Glass jars, metal trash cans, etc.

If you have dogs, put their food away at night. If you have birds or other animals that eat a seed-based diet, then it pays to make their food/enclosures inaccessible to rats as well. Cats are rat deterrents so leaving dry food out for them is probably the one exception.

Clean up spilled foods immediately.

If you have fruit trees (like those apple trees everyone has that were planted 3 or more decades ago) and notice that something besides a deer is eating them, it's really best to pick all the fruit. You probably can't eat it all, so giving it away is a good option. Compost the rotten/icky ones fallowing the advice above, or dig a hole and do some trench composting.

Rats also need water, which is another reason to make sure you don't have any leaks anywhere, and to not leave beverages out in open containers.

Beyond that, thoroughly looking around your house, inside and out, to make sure there's no access points. Vents can be covered with wire mesh, holes the size of a dime need to be patched (because mice exist, too). Keep vegetation clear from around the base of your house, and make sure there's no trees or shrubs growing close enough to your house that a rat could make the leap to your roof. Keep an eye out for tunnels near your house's foundation, because they will tunnel underneath.

Also, while I'm at it, for the love of your house's structural integrity, DO NOT store wood piles against your house. Termites people!!!

And yes, there's a reason why cats are such a common pet. Not only do they hunt rats, the very smell of a cat is enough to deter rats. Do not just get a cat for rat prevention though, only get a cat if you're going to provide it a good home and are able to take on the additional care tasks without over extending yourself. Getting a housemate that comes with a cat is a great alternative to getting your own cat (and I'm only halfway joking).

*because prevention is much easier and much less terrible than dealing with an infestation. Prevention is so, so, so much easier than getting rid of them, particularly because once they're there, they'll start eating other things that wouldn't have been enough by themselves to draw them in.

#adulting #cleanliness is in large part pest prevention

[audible-smiles]

eating salmon: an explanation

lox: thin cuts of salmon (traditionally the fatty belly meat) dry cured with salt, but not smoked. this results in a delicate texture and a very salty taste. lox originated in Scandinavia as a method of preserving fish prior to refrigeration, but the American English word is derived from Yiddish because Jewish delis in New York first popularized it as a bagel topping. since lox is a type of uncooked fish, it is not recommended for pregnant people, immunocompromised people, or seniors, due to the risk of contamination with listeria.

cold-smoked salmon: thin cuts of salmon brined (with less salt than lox) and then smoked below 90 degrees Fahrenheit. results in the same silky texture but a milder, more palatable taste. often called "Nova lox", referring to Nova Scotia but denoting a method of preparation rather than the fish's origin. this is usually what modern Americans are referring to when they use the term "lox". cold-smoking reduces but does not eliminate the risk of listeria.

hot-smoked salmon: salmon brined quickly and then smoked above 120 degrees Fahrenheit. results in a flaky, jerky-liked texture, a hard shiny surface, and a smoky flavor. (as a West-coaster, this is my preferred style!) hot-smoking eliminates listeria during the cooking process, but salmon can be recontaminated during the processing/packaging process if the facility is not sanitary. (really, this is true of all foods- vegetables, dairy products, etc).

salmon candy: a traditional Pacific Northwest hot-smoked salmon recipe where the brine is sweetened with brown sugar, and the smoked fish is glazed with a sauce containing birch or maple syrup.

salmon jerky: cured salmon hot-smoked for longer than usual or processed in a dehydrator until it is tough and chewy.

gravlax: a traditional Scandinavian raw salmon recipe where the brine contains sugar and dill. historically buried in the ground and lightly fermented. sometimes it is still pressed to give it a dense texture.

kippered salmon: thicker cuts of brined salmon hot-smoked above 150 degrees Fahrenheit. results in a texture similar to baked salmon.

salmon sushi/sashimi: completely raw fresh salmon. this didn't exist in traditional Japanese cuisine, where salmon was always cooked, possibly because the local wild salmon had a high burden of parasitic worms (anasakis nematodes). Norwegian fish sellers convinced them to try farmed Atlantic salmon raw in the 80s, and it really took off.

poached salmon: salmon cooked on the stove while submerged in liquid (often white wine with lemon). results in a moist, soft, cooked fish with a pale color. can be bland without sauce.

baked salmon: salmon cooked in an oven, often wrapped in aluminum foil with seasonings to retain moisture and flavor. can result in perfect, flaky fish (as long as you don't overcook it).

dishwasher salmon: look, sometimes white people wrap salmon in aluminum foil like they're going to bake it and then poach it in their dishwasher instead. this can work but is stupid because the temperature dishwashers run at isn't standardized, so you have control over the process and it's easy to over or undercook.

pan-fried salmon: salmon cooked in oil on a stovetop. I've never done this and frankly it sounds wrong, but I bet it makes the skin crunchy.

broiled salmon: salmon cooked under a broiler. as with all broiled foods, you will have to stare at it the whole time or it will burn to a crisp while your back is turned. results in a caramelized exterior.

grilled salmon: to grill salmon people often put it on a Western redcedar plank pre-soaked in water, which supposedly infuses the salmon with a smoky, aromatic flavor while it cooks. I've seen the technique variously credited to the Haida, the Salish, and the Chinook. it seems to be a modern variation of the traditional "salmon on a stick" style of slow-cooking salmon by spearing it on branches and leaning it over the coals of an above-ground pit fire.

deep-fried salmon: this sounds absolutely awful but I simply cannot stop thinking about it

#found this post in my drafts #from when I spent two hours #looking up lox etc #MONTHS ago

[lonelyroommp3]

thought experiment for my fellow vegans and vegetarians: in the near future it is announced that scientists are now able to grow any kind of animal meat (fish and seafood included, yes, even human if ya nasty but this is a regular meat poll not a cannibalism poll so don't let that skew your choice) in labs. Lab Meat has been extensively and independently proven by your most trusted and verified sources to

have the exact flavour, texture, and nutritional profile of the real thing; it is for all intents and purposes biologically identical to "real" animal meat except it has not come from a dead animal

be completely 100% ethical from an animal welfare perspective; no real animals have experienced any harm or discomfort at any point in the manufacturing process

be completely on a par with your current chosen diet in terms of other ethical concerns (environmental impact, ethical working conditions for humans, etc etc). all ethical concerns you normally have around eating meat have been entirely accounted for & cleared by Lab Meat. yes, even that one. and that one. i know this is borderline impossible. it's a thought experiment, no whataboutism or "you forgot xyz", play along or move along. if you can think of it, Lab Meat is ethically in the clear for it.

the question is:

*reintroducing the standard range of meats eaten in your local area at a normative level for meat eaters in your culture, without any significant sweeping restrictions for health/religion/taste/etc reasons. for the sake of this poll, "omnivorous" does not have to include eggs/dairy/other non-meat animal products if you are vegan and would still choose to avoid these things for any reason. this is entirely about whether you eat The Lab Meat

**this could be in terms of quantity or in terms of eating a broader range of meats, trying "exotic" meats, etc.

***this is NOT show results. please do not answer this poll if you are not vegetarian or vegan. pescatarians or others who limit meat consumption for primarily ethical reasons can join in if you really want. but meat eaters are a majority on here and it's just not as fun if the poll is like 50+% show results, i prommy you can wait for the results if you're really curious x

#i was thinking about this in the shower. i think i would eat the lab meat #but at this point i'm so used to veggie/vegan foods that i don't think i'd go back to being like fully omnivorous #i do think i would also try some meats i haven’t before but mostly as a novelty unless i turned out to really like them

[acti-veg]

The research showed that vegan diets resulted in 75% less climate-heating emissions, water pollution and land use than diets in which more than 100g of meat a day was eaten. Vegan diets also cut the destruction of wildlife by 66% and water use by 54%, the study found.

The heavy impact of meat and dairy on the planet is well known, and people in rich nations will have to slash their meat consumption in order to end the climate crisis.

Prof Peter Scarborough at Oxford University, who led the research, published in the journal Nature Food, said: “Our dietary choices have a big impact on the planet. Cutting down the amount of meat and dairy in your diet can make a big difference to your dietary footprint.”

#vegan #climate change #climate crisis #environment #articles

[hybbart]

Been thinking about Jimmy helping with the large amount of livestock, and I wonder if there's any kind of animals (chickens maybe?) that reeeally like hanging around him? The ranch didn't have much livestock as it only really provided for a couple people, but Dogwarts is much bigger which means a LOT more animals.

Same question goes for tango, though he helped more on the machinery side of things rather than the with the livestock like Jimmy.

Actually! The chickens hate Jimmy. Big Chicky especially likes to attack him. Tango was the one who cared for the chicken, and they adore him like Jimmy does (he has that effect on birbs).

Also the rancher's cattle herd was probably about the same size as the kingdom's sheep herd. They started off with a lot of cattle and they were providing meat and dairy for the entire network, including False and Etho's band. Dogwarts has more people within it all living together but the population is about the same overall, so its more of a mass thing since a sheep provides less meat but they also breed and grow faster so they can be slaughtered more often.

Cows and cats seem to like Jimmy the most, along with any bovines. Horses, dogs, and sheep seem good around him, but he just causes a specific reaction in chickens and goats that make them hate him and vice versa.

#raau notes #raau ask #raau notes: ranchers #raau notes: setting