In my life I’ve helped or seen killed three things for food – two chickens and a snake. All three were with my grandmother. She wanted me to know where my food came from.
Was justa kid for all three of them but I remember that, while there was a businesslike quality to the whole affair, there was also respect. We had just taken the life of these things, after all. That respect showed through when every bit of those animals were used.
Recently read about the loss of jobs and the rising of beef prices due to the loss of boneless lean beef trimmings (BLBT) – which we’ve been eating for years without issue – cause it’s been given the catchy name “pink slime” by a celebrity cook and ABC news.
This, despite the fact that from a microbial-pathogen point of view, it’s safer than ground beef.
As I said once before, there’s a no difference between insect vomit and honey except for the name we give it. Ditto for filtered burned bean soup and coffee.
It’s edible meat that’s been cleaned and put back into the chain of food; this is while most of the world doesn’t have enough, we sniff and say what we have isn’t good enough.
On the topic of food, am surprised how many people don’t know that almost all olives are treated with lye – the same poison used to burn the guy’s hand in Fight Club.
We don’t have an issue with that because we don’t have a catchy/horrifying name for it. How about green puke?
We’re too far removed from our meat sources; we’d waste less if people had to look into the eyes of the stuff we put into our mouths.
Ditto if we had to look into the eyes of starving people.
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Been working like mad but cool tunes keep me company.
Location: home
Mood: still less sick
Music: bird lands on my windowsill
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