AFC TEST KITCHEN

Jasmine Jelly Rice

JASMINE JELLY RICE RECIPE

This is for you my friends who think torture and grue are a necessary part of culinary culture. Plant. Rice. Yours. You had it all the time and didn’t know it. Follow recipe exact. No alterations. Buy SPICE TIME!

Better texture than rice pudding, way better, only it’s savory!

So easy to make too!

Makes 6 cups






AFC CREAMY JASMINE PAELLA

AFC CREAMY JASMINE PAELLA RECIPE






GET OFF YOUR CAN AND COOK – HOLIDAY MEAL

HOLIDAY MEAL FROM CANS no food prep – open cans/cartons/jars/bags

Tofurky Plant Chick’n simmered in a SILK CREAMY CASHEW SAUCE with French Style Green Beans and marinated sun-dried tomato strips seasoned with garlic, tarragon and soft sweet onion. Served over PUMPKIN TATER MASH! Lovely!!

SERVES 4-6

Continue reading “GET OFF YOUR CAN AND COOK – HOLIDAY MEAL”

Krispy Kreme Launches Its First Vegan Donut In The UK

Hey, you already veganized the word cream to kreme – you must have seen this day coming in your subconscious donut pleasing minds long ago!!

Send me some!! ~ Chef Davies-Tight

TAFC ClipBoard: I could go for a little more glaze on mine thank you, but I haven’t tried them, living in the USA. I often wonder why large companies test-market their products in Europe before the USA gets to try them? But only one variety? How about an eclair-style and an old-fashion cake-style and apple spice filled, blueberry filled, oo yeah, and lemon filled, lots of filling, I’ll pay more, apple fritter, chocolate cake glazed donut? No donuts shaken with powder sugar please. Oh, what a mess they make. Whose idea was that anyway?

CONGRATULATIONS KRISPY KREME

from The Animal Chef – throwing multicolored confetti-style sprinkles in the air!!


ARTICLE:

We are excited to extend our range of iconic irresistibly original doughnuts with the launch of our first ever vegan offering’

Krispy Kreme has revealed it will be launching a glazed vegan donut in the UK – its first animal-free offering.

According to the donut giant, its new offering – the Original Glazed Vegan – has the same texture and flavor as its iconic Original Glazed option, which it launched in 1937.

The Original Glazed Vegan will launch for pre-orders from December 21 and for nationwide orders from January 5 next year. A box will cost £10.45 + delivery charge.

Part of the Irresistibly Original range, the Original Glazed Vegan Dozen will be exclusively available only for pre-orders from December 21 and orders for delivery from January 5, 2021 for UK nationwide delivery priced at £10.45 + delivery.

Vegan Krispy Kreme

“We are excited to extend our range of iconic irresistibly original doughnuts with the launch of our first ever vegan offering, available exclusively in the UK,” said Louise Direito Krispy Kreme UK and Ireland’s head of innovation.

“We know January is a time that many are trying out new lifestyles and set ourselves the challenge to create a plant-based doughnut that is equally delicious as the original, with absolutely no compromise.”

Leading UK vegan food outlet Vegan Food UK shared the news on its Instagram account – garnering largely positive feedback. The organization wrote: “ITS OFFICIAL: @krispykremeuk announced today that they will launch a Vegan Glazed Donut (much like their original).

“The new donut will be launching very soon so keep your eyes open. We are so happy as we have been bugging KK for ages to launch a vegan donut.”.

Vegan Krispy Kreme reaction

One of the organizations followers wrote: “OMG I was literally thinking about this yesterday.”

Another said: “Yeeeees! Love a Krispy Kreme.”

One was less impressed, saying: “About f***ing time Krispy Kremes. And where are your other flavors?! Fillings, toppings? Not really good enough, have moved on to Doughnut Time and Crosstown.”

Source: Krispy Kreme Launches Its First Vegan Donut In The UK






ANIMALIA TOFU

ANIMALIA TOFU recipe






OREIDA HASHBROWN SAUSAGE STACKS W/ANIMALIA SAUCE

OREIDA HASHBROWN SAUSAGE STACKS W/ANIMALIA SAUCE recipe






Milkadamia Mustard Green Beans – HUMAMI!

HUMAMI!

HUMAMI GREEN BEAN RECIPE






Human Cannibalism

BARBARISM

Cannibalism is on the rise having never been fully eradicated in parts of the Middle East, Asia, Africa, South America and some island communities. Pretending it doesn’t exist would be a mistake, especially during a pandemic when food shortages are sure to follow.

Many cite the remote regions that continue this practice as being insignificant to the world in general. Tell that to the victim in the stew.

However, it is not only the poor and undereducated peoples who indulge; it’s the rich and influential wanting more extreme and taboo experiences who keep the markets open to the more civilized world. We who care about the non-human animal must travel those roads between seller and buyer of human flesh to put a stop to barbarism once and for all.

~ Chef Sharon

THE ANIMAL-FREE CHEF PRIME CONTENT






Macadamia Animalia

THE FIRST EVER HUMAN ANIMAL SAUCE made from plants. HUMAN UMAMI! by The Animal-Free Chef – Prime Content for free. Don’t miss it.

PRIME CONTENT for free.

RECIPE






Animal-Free Sour Bleu Cream

ANIMAL-FREE SOUR BLEU CREAM 

Looking for an easy dipping sauce for all kinds of chips and veggies? Looking for a sparkle in your coleslaw? Add a tangy element to your baked or mashed potatoes, or mix with cooked cut green beans for a side dish! I like this on a hot dog, burger, you name it, bleu cream with everything! It’s just one of those sauces – two ingredients plus salt and chives/scallion if you have them!

Makes 2 cups

Continue reading “Animal-Free Sour Bleu Cream”

So Delicious and CADO Meet in Chef Sharon’s Kitchen

Now I understand why Tom Brady of football fame likes avocado ice-cream. I think he’d like the OATMILK variety too made by So Delicious.

Actually I think I might try to make a recipe using both OAT MILK and AVOCADO in one ice-cream extravaganza experience! Stay tuned.

Hershey put out a thicker version of their older thinner, still good though, chocolate topping. Thicker, but just as easy to squeeze out of the bottle, which was surprising given the viscosity. Stronger chocolate flavor I thought. Hershey’s knows how to do it. So why don’t they go all the way with no animal in any of their products? They will.

And Lyons? Well I never heard of them, which doesn’t mean anything, but now that I have, they know how to get the flavor right. Perfect raspberry, not too strong, not too weak.

Many overly strong fruit flavors in foods I’ve noticed recently.






Gardein Stuffed Turkey Plate

GARDEIN STUFFED TURKEY PLATE aka THANKSGIVING DINNER

With my trimmings of course! I already had the PECAN RAISIN RICE along with the FRUIT GRAVY to top the rice and the FRUIT AND NUT CRUMBLE to top it all off.

Oh, I had the BLUEBERRY TARRAGON SAUCE done and chilled (I could just as easily have substituted any cranberry sauce). So all I had to do was reheat the trimmings and then bake the Gardein Turkey, according to package instructions! Yes, I know how to follow instructions.

Serves 4

Continue reading “Gardein Stuffed Turkey Plate”

BUSH’S CUBAN STYLE BLACK BEANS

BUSH’S CUBAN STYLE BLACK BEANS

Steve brought these home. I never saw them before. He took them in his lunch mixed with rice and fire roasted tomatoes. I was about to throw the can when I noticed he left a few. One half cup exactly, but just enough to give them a hearty taste test with a bunch of fresh cilantro, fresh grind black pepper and nothing else. And wow, yes. So this is what Cuban tastes like?

I didn’t feel many peppers and onions, probably because they were softened to the point of absorption. The label didn’t mention turmeric, but it sure tasted like it was there. Nice touch. Oops went back to check on the photo and indeed turmeric was listed as the last ingredient. Good idea to add that particular flavor. Done expertly. It’s easy to go overboard on turmeric.

Black beans aren’t a creamy bean like the pinto bean. They’re chewy and sometimes not processed long enough. These were perfect. Steve said the grocery stores we go to most often don’t carry them. It takes a bus ride to get these.

Next time buy more!







Lilly’s Oats

LILLY’S OATS

Rolled oats cooked in water with textured vegetable protein, vegan yeast, green beans and carrots plus ground flax seed, beet root powder, turmeric and plain plant yogurt. Seasoned with sage, coriander and fennel! A little sweet, salt, pepper and smoke! Don’t forget, dogs have taste buds too!

Makes 9 cups






TAKING STOCK AND STOCKING UP

Whether restaurants and bars reopen sooner or later for inside service, we all will have time to rethink our habits and begin wondering why we put up with poor, sometimes abusive service, poor quality food – poorly prepared many times. Remember that bun that was stale, because someone in the kitchen did as they do at home, use it and live with it?

At some point many of you will try to find the time to prepare foods at home and eat before you go out. That way, you at least know what you’re getting and what went into the food you prepare for yourself.

Many of you stocked up on what you could fit in the freezer and then focused on the non-perishable items you could fit in your pantry, closet, cupboard, under the bed – cans, bottles, bags of dried fruit, nuts, pastas, rice, beans and on and on.

What many probably didn’t give too much thought to are non-perishable seasonings. Just say you have a bag of split peas and want to make soup. What will you put in the soup? If food shortages occur, especially fresh foods like potatoes, onion, celery, carrot, you’ll need seasonings to flavor your simple dishes to make them sparkle so you don’t feel deprived.

These are the basic seasonings and flavoring I use in My Animal-Free Kitchen. There’s nothing exotic here. In addition I’ve included some other pantry items I use as staples.

herb and spice category

garlic and onion powders – two of the standbys – buy in bulk and save – did you know that the benefits of powdered/granulated onion and garlic are the same as fresh?

ginger powder – dry vs fresh benefits are the same – peel your fresh ginger, cut into thin planks, stack and cut into thin sticks to top a salad – Steve’s a fresh gingeraholic too! – top tomato spaghetti sauce dishes – salads – stir-fries – put the powdered in smoothies and dressings

Italian seasoning – Mom didn’t have basil and oregano, rosemary and marjoram – if it was spaghetti sauce she was cooking she used Italian seasoning – I’ve just started using it when Steve bought some – I can see why people use it – it’s good!

dry sage, basil, oregano any of these have their fresh counterparts – when adding fresh to a dish it’s wise to also add dried, since fresh is a lot less potent thus barely discernible

tarragon is probably my favorite herb – it’s similar to fennel in flavor only much milder – I love it – fresh turns brown quickly, so use dried

thyme now this is one potent herb – you don’t need much – too much and your dish will taste like a pine room deodorizer smells – great with stews and broth soups with mushrooms and tomato – a little wine, red or white, dances nicely with thyme!

poultry seasoning it’s a mix of herbs people use for chicken and turkey and stuffing – but why limit yourself to the animal – works with plants too – it’s more complex than sage, because it’s made of several herbs – McCormick’s brand poultry seasoning contains thyme, sage, marjoram, rosemary, black pepper, and nutmeg. Other blends may contain celery seed, celery salt and occasionally ground cloves

fennel seed to crush till fine – use your coffee grinder (it’s what’s used in Italian sausage) – my favorite all time spice – I must be Italian

celery seed a little goes a long way – 1/4 t. in any recipe that serves 6-8 is sufficient, but start lower than that and wait till it softens and flavors what you’re flavoring before adding more

smoked paprika wow, what did I ever do before this? – suitable for most salads, dressings, sauces: red, white, brown, sautes, cheese dishes, barbecue, even tomato marinaras

red cayenne pepper or some other hot dry pepper you like – a little heat in most dishes augments the existing flavors – of course too much and it overpowers the meal focusing on your pain rather than your pleasure – painful pleasures do exist however

ground allspice isn’t just for desserts; use it in soups and tomato sauces for a richer experience

cinnamon add 1/4-1/2 t. to spaghetti sauces in addition to sweets and dairy free yogurt

nutmeg did you know that nutmeg is a drug? nutmeg contains myristicin, a natural compound that has mind-altering effects if ingested in large doses can be hallucinogenic

curry powder I’m not Indian, so I don’t appreciate the heat – I do however appreciate the different flavors – when I was first married I couldn’t tolerate more than 1/4 t. in any sauce without getting nauseated, sherry wine and cognac have that same effect on me – I outgrew the curry reaction, but not the sherry or cognac, unless it’s in a recipe, then I like it – Madras has been my favorite for decades – mild

ground coriander – great for soups and chilies, salad dressings, gravies – when you don’t have cilantro, this will produce wonders, which reminds me, I’m out – I use a lot of it – it’s the seed of the cilantro plant

salt and pepper – the fancies are good, unique in qualities, makes you feel special, so why not investigate and indulge?

Condiments can be stored in the pantry till you open them:

mustard – it’s not just for sandwiches; use it in salad dressings, cream-style sauces, barbecue sauces; mix with veggie mayo to extend the mayo and decrease the fat content in addition to adding flavor

ketchup, relish (dill and sweet), soy sauce, Worcestershire sauce – you can use ketchup like tomato paste in sauces, soups and dressings to add tomato plus sweet

jarred horseradish I like fresh without a doubt, but it’s messy – jarred works for me – add a little to any condiment or combination of condiments to perk it up – I have some work yet to do with fresh horseradish

liquid smoke you’ll be amazed what a little smoke flavor in a dish can do to round out and enhance all the flavors in a dish

extra virgin olive oil once you’re had extra virgin, you can’t go back to plain olive oil – the first cold pressing

light sesame oil – not just for Asian dishes; you can pan-fry animal-free burgers of all kinds for a more complex flavor achievement that goes well with all plant meats – white cream sauces too, and red and brown sauces – go for light though – my brand is Roland, hands down the best – buy large container to reduce price

grape seed oil I use it like I used to use corn oil – people claim it has a longer smoke point, meaning on high heat it doesn’t smoke up the kitchen like other oils, though I agree, there’s not that much difference – I set off the smoke alarm a lot no matter the oil used – in fairness even the toaster will do it

Vegetable oil is usually soy oil and since I don’t fear soy as many vegans do, I now incorporate it into my cooking

Balsamic vinegar red for robust round flavor, white for lighter fare – depth is the name of the game here – use for savory or sweet – Balsamic glaze – I need to try and make my own – I just don’t want to waste it all as it evaporates to thicken (must be the Scot in me)

plain white or apple cider vinegar, red wine vinegar – plain white is the mildest of vinegars – although I use apple and apple cider vinegars with the mother in it, I’m not all that comfortable with the slime factor at the bottom, but I can overcome that

dried onion bits I used to wonder what’s the point – just use fresh or granulated – well there is a point – an exaggerated onion flavor

soy bacon bits put them in a pepper mill and grind some on top of your dishes, savory and sweet – I wish they’d make them all brown instead of that bright red color – hey, maybe I should try to make my own – add to green salads, potato and macaroni salads plus coleslaw

jarred minced garlic I buy a big jar of this – it’s what restaurants use, so why not me too? I prefer fresh most of the time, but I use a lot of all forms – Steve is a garlicaholic

black olives, green olives = garden variety – I’m beginning to use more in recipes, because Steve keeps buying them on sale

Kalamata olives pungent olives that give dishes a meaty flavor and texture – cut in half to be sure there are no pits – use that way or coarsely or finely chopped – this is my favorite olive – when buying from a deli case I pick out the brown rather than purple – they’re sort of like mussels, one bad one spoils all the others – but they pack quite a flavor punch right in the middle of all my tastebuds simultaneously – or so it seems – use as a crumbled meat substitute in tomato sauces when chopped, mix half standard black and half Kalamata

nut butters: peanut, cashew, almond fresh or jarred there are countless uses for nuts in all areas of animal-free cuisine – add peanut butter to pea soup along with garlic, brown sugar and ground allspice for a ham flavor

jellies, jams, preserves I must be English, but I do prefer preserves to jellies and jams – recently I’ve taken to buying canned pie filling and using that as my breakfast toast spread – lots of other uses too that I look forward to exploring

sweet red roasted peppers our Uncle Harry first introduced my family to Mancini peppers when I was still a kid – wow it’s been ever since – nobody eats more sweet reds than Steve and I – add to tofu scramble, salads, sauces (white, red and brown), soups, veggie sautes, sandwiches, dips, salsa – I was just thinking, I don’t think I’ve ever had a dried sweet red pepper, you know, like sun-dried tomatoes

Other dry ingredients:

granulated sugar, brown sugar you know, if used in moderation a little sugar enhances the flavors of whatever it’s in as long as the sweet doesn’t overpower the other taste sensations

all-purpose unbleached flour there are all kinds of flours out there, especially in the day of gluten-free – I went gluten-free for one month a while back and didn’t notice any difference in how I felt – in fact I felt a little worse all around because without it – I think mold in the grains because of the way they’re stored is detrimental

cornstarch I know many people won’t eat anything corn connected, but I still think it’s a great thickener – the key is not using it often, but it’s there when I want it

nutritional yeast adds an animal dimension to whatever dish it’s in – maybe that’s because it is an animal – however, since it can live inside of me, I don’t feel ethically compromised when I use it – less is better

instant mashed potatoes one of the worst instant mashed potatoes I ever ate was at Kentucky fried chicken – it tastes like mothballs smell – almost has a maize component, like hominy – thankfully every other company made improvements over time producing some fine instant alternatives to fresh – I’m a believer

croutons make your own using stale bread or the leftovers you threw into the freezer thaw, cut, toss with herb and spice mix, bake on a rack over a baking sheet at 300 degrees till toasty and dry

crackers thankfully many crackers these days are animal-free – although I prefer a texture like Ritz, BLUE DIAMOND makes a vegan gluten-free smokehouse almond cracker that doesn’t even need a spread or dip

pasta we’re definitely pasta lovers – all types, but the standard varieties we always return to

oatmeal oats are a big deal these days – even oat milk – I wonder if it really does lower cholesterol and high blood pressure – Steve eats it raw with fruits, nuts, seeds and plant milk – I prefer it cooked – lots can be done with oatmeal – we always keep it on hand

rice I’ve tried them all and enjoyed them all – Jasmine and Basmati are my favorites, but the one I keep as a staple is Canilla golden parboiled long grain rice – 1 cup water with salt to 1 cup rice for 15 minutes covered on low heat after brought to a boil

dry beans why make dried when you can buy canned that are cooked uniformly and so much better? I buy dried peas and lentils mostly, then canned for everything else – now and then I try the dried beans, but they take so long to cook, that it raises my electric bill, since I have an electric stove – adding a little baking soda to the water will speed the process, especially if added when beans start to soften


Well, that’s it for now. I’m sure you have your favorite seasonings and pantry staples. View your kitchen as a survival advantage – because that’s exactly what it is. Preparing your own food or knowing how to combine prepackaged with fresh will get you where you need to be for optimal health and pleasure!

Stock up on your seasonings they make all the difference between ordinary and extraordinary!






Ultimate Get Off Your Can And Cook Sauce

RECIPE

ULTIMATE GET OFF YOUR CAN AND COOK SAUCE

How easy can it be. No slicing, dicing, peeling. Just empty the cans, bottles, packages and let the stove do the rest. GET OFF YOUR CAN AND COOK . It’s an idea I had decades ago for a cookbook.

To serve this hearty and inspiring antipasto bean sauce we ladle it over pasta, but not before we simmered some plant meatballs by Gardein in the sauce for a few minutes. And yes, we topped it all off with a plant parmesan by Follow Your Heart!

We ate some now and packed the rest for Steve’s lunches for the week! The can factor never came to mind while we enjoyed savoring our feast in a pot!

Serve as soup or sauce!

Makes 15 cups






Fruit And Nut Crumble

FRUIT AND NUT CRUMBLE

You’ll find lots of uses for this fruit and nut crumble over the holidays and through the year. It’s a nutrient dense addition to just about any dish. Another great topper to enhance soup, salad, sandwich, hot cereal or toss with pasta, top the rice or gravy, or mix into your animal-free baked beans! And yes there’s more; it makes an elegant dessert mousse, chilled or frozen!

Makes 4 cups

Continue reading “Fruit And Nut Crumble”

Stove-Top Lazy Pierogi With Peppers and Onions

STOVE-TOP LAZY PIEROGI WITH PEPPERS AND ONION

Sauteed sweet red peppers, onion with fresh cabbage, sauerkraut and garlic served with pan-fried shells and peas in olive oil, and garlic! Big garlic and black pepper flavors! Serve with applesauce.

Serves 6

Continue reading “Stove-Top Lazy Pierogi With Peppers and Onions”

Barbecue Bean And Cabbage Slaw

BARBECUE BEAN AND CABBAGE SLAW

Pinto bean, green cabbage, peas, red grapes, celery, sweet onion, green pepper and green chilies tossed in a creamy barbecue salad dressing with a protein boost! I can’t stop eating it!

Makes 11 cups salad

Continue reading “Barbecue Bean And Cabbage Slaw”

Doctored Canned Mushroom Gravy

DOCTORED CANNED MUSHROOM GRAVY

Sometimes you just need a starter gravy to add your own flavorings to make it special! Campbell’s canned MUSHROOM GRAVY provides that base. Even they instruct to add it to meat drippings, which means altering it for individual tastes. Here’s one of my doctored versions of their base canned gravy! Animal-Free of course!

Makes 2 cups

Continue reading “Doctored Canned Mushroom Gravy”

Red Wine Mushroom Onion Gravy

RED WINE MUSHROOM ONION GRAVY

A Complicated Gravy needs resting before serving it. The result it beautiful!

Makes a pot full

Continue reading “Red Wine Mushroom Onion Gravy”

Tofurky Plant Based Savory Gravy

TOFURKY PLANT BASED SAVORY GRAVY

Pre-made, pre-packaged of course. We can always use more animal-free gravies and sauces. It’s the sauce, the gravy, the drizzle that makes or completes, enhances or highlights what’s under it. And so it has always been revered and respected and looked after with great care. Pass the gravy. Who says no? Of course we doctor it up and take it to the moon!

Serves 4

Continue reading “Tofurky Plant Based Savory Gravy”

PIZZA HUT GOES BEYOND – Beyond Meat – Go Beyond®



• The pizza in the ad photo has animal cheese on it along with the animal-free sausage. They should have called it the half and half pizza instead of Beyond Pizza.

TAFC Review: Steve emailed me a link to Pizza Hut that now was selling the Beyond Sausage Pizza. There’s a Pizza Hut right across the street. Years ago Pizza Hut came out with this vegan variation of their pizza, where they drizzled Balsamic glaze over the top of a cheeseless, meatless pizza. I walked over to have a look and they never heard of it. The people working didn’t even know what vegan was. I figured it was a franchise store, so never went back. The outside was an eye sore in the area. It looked like they were dumping their trash into the trash bin at the bus stop and it made a mess, always overflowing.

Anyway, I tell Steve, why don’t you go take a look and see if they have it. Sure enough they did. What a shocker! So there is hope for the neighborhood.

Steve ordered the Great Beyond minus the banana peppers and cheese. Pan pizza. It was surprisingly good.

Although I prefer a thinner crust, and next time I’ll get the hand-tossed, the dough was airy and puffed up around the edges.

Steve thought there was too much sauce and not enough oil, so next time we’ll go light on the sauce and add our own extra virgin olive oil at home. For decades now people have been served pizza with not much oil, which to me is part of the enjoyment of it. Red and greasy. Good oil though.

We had some Follow Your Heart parmesan cheese (plant), so dusted the top and microwaved it for about 15 seconds, so as not to toughen up the dough.

I had the last piece leftover the next morning and liked it just as much – just like old times, we’ve got our pizza back and right across the street.

To me it doesn’t make any sense to do this halfway thing everybody’s into. Animal-free meat and animal cheese. Is it so expensive that they can’t find a vendor from which to buy dairy-free cheese? It’s a little insulting that they care so little about their vegan customers that they want to keep them out by making a dish half vegan.

Somebody told them vegans don’t eat at these types of restaurants, which is a total lie. Those vegans on Facebook simply want to push them to do more. Well, why not do more in the first place so there’s no need for a push? No one’s going to demand separate kitchens, but boy they sure were ready to cash in on this plant meat that the vegans en masse are responsible for pushing their way. So, show some respect. Get a plant cheese. Make a deal with daiya for shredded mozzarella or cheddar.

I don’t even know if their barbecue sauce is vegan, since when you call nobody knows anything, they just work there, but if it is, then I’d order a hand-tossed barbecue with peppers, onions, pineapple and sausage. And vegan cheese please. Now I could go for that pizza!

Well, I just checked online and the barbecue sauce has honey in it. I thought the planet was supposed to save the bees and stop enslaving them for their honey? Wasn’t there a shortage of bees? So much for the bee story. Not severe enough evidently for enough people to care. They will when they begin to go extinct, and there’s no one to pollinate the flowers.

But wait, along my research journey I discovered, quite by surprise, that plants can pollinate themselves – the wind does it. The wind passes the pollen from stigma to antler. So we don’t need the bees after all? It seems that some plants depend solely on bees to do it. Then what role does the wind play in those instances? None?

I don’t know, but I stay away from honey or any slime excreted by an insect. I never did like honey anyway. My mother loved it – once a year in summer she’d go to this place to buy honey and the honeycomb. I took a little dab, didn’t like it and certainly steered clear of the honeycomb. You eat that, I asked? It looked like wax. Oh she loved it and evidently a lot of other people do as well.

Hey, I figure if Pizza Hut refused to add a vegan cheese to their meatless meat pizza, then there’s no way that they’ll switch to an animal-free barbecue sauce.

So Pizza Hut Goes Beyond, but not far enough to please the pizza loving animal-free people. Pizza without cheese? Come on. Who are you trying to kid?

Pizza Hut basically introduced an animal-free cheeseless pizza. Nothing difficult about that. The cheese is what makes a pizza, not the meat.



PIZZA HUT GOES BEYOND

Pizza Hut, the brand known for changing the pizza game, is at it again! This time by partnering with Beyond Meat to become the first national pizza company to offer a plant-based meat pizza coast-to-coast.

Drum roll please….starting today, you can now enjoy new Beyond Pan Pizzas featuring Beyond Italian Sausage™ at all traditional Pizza Hut locations and select participating Pizza Hut Express locations in the US. Packed with the bold flavor, juicy, meaty texture and savory satisfaction you’d expect in Italian pork sausage, it’s designed to deliver the classic Pizza Hut flavor fans know and love, no sacrifice required.

You’ve got to taste it to believe it, and you’re in luck because Pizza Hut is now offering two new Beyond Pan Pizzas available for limited time, while supplies last.

The new Beyond Pan Pizzas include:

  • Beyond Italian Sausage Pizza: Pizza Hut’s classic cheese pizza topped with plant-based Beyond Italian Sausage crumbles that feature an authentic blend of Italian seasonings, bringing a taste that’s Beyond Belief™.
  • The Great Beyond Pizza: A specialty pizza crafted with fresh veggie toppings that include tomatoes, sliced red onions and tangy banana peppers, served up on Pizza Hut’s classic Original Pan® crust paired perfectly alongside the savory Beyond Italian Sausage.

Plant-based. Hut Approved. Now it’s time for you to see that tasting is believing. Order now: HERE

FAQ

  1. Is there a vegan option available? For a more plant-based friendly option, you can order the Beyond Pan Pizzas without cheese. Please note the Beyond Pan Pizzas are prepared by the same team members and in the same pans as Pizza Hut’s other meat and cheese pizzas.
  2. Why is it only offered for a limited time? We’re confident fans of both brands will love the new Beyond Pan Pizzas and we encourage everyone to go try it and tell us what they think. Pizza Hut views Beyond Meat as an exciting new menu layer and we look forward to bringing pizza lovers plant-based meat options now and in the future.
  3. Is this available internationally? This announcement is part of a broader collaboration between Pizza Hut and Beyond Meat in the U.S. and beyond! Also starting today, fans in the UK will also be able to enjoy Beyond Meat pizzas at select Pizza Hut locations in London as part of a limited-time offering.

Source: PIZZA HUT GOES BEYOND – Beyond Meat – Go Beyond®






Ohio Goes Into Curfew Just In time for the Holidays

Mike DeWine’s Curfew In Ohio

Beginning Thursday 19 November 2020 an 8 PM to 5 AM curfew will take effect and last 21 days.

The purpose is to slow the spread of the corona/covid-19 virus.

The decision was based on a continuing increase in virus cases per day, with the last day before it was half over, registering at over 7000 new cases – that’s in less than one day in the state of Ohio.

I don’t know what reasoning they used to determine that a curfew during the sleeping hours of most people would have much of an impact on the spread of the disease.

  • I’m comfortable calling it a disease, since many people experience long term symptoms even long after the virus is supposedly gone – some of them debilitating.

And I’m not sure how it will affect air travel in and out of Ohio if it will at all.

Grocery stores and pharmacies will be open past curfew. Restaurants and bars can stay open past 10 PM for take out food and drink. Delivery services will be operational during that time.

Governor DeWine laid it out this way: As the number of virus cases increase, including those people who don’t show symptoms but can still infect other people, the number of people whose paths you might cross who have the virus will increase commensurately, putting everybody at a higher risk.

TAFC ClipBoard:

By putting a curfew into affect for 7 hours per day, it shortens the window where people can go about their business, meaning a greater number of people will be corralled into a shorter time span, which will increase their risk of contracting the virus by the sheer numbers of exposure. It’s like concentrating the ‘spread’ effect into fewer hours with the same number of people.

Given that reality I’m guessing that the curfew measures taken, although not effective, will startle many people into taking this virus and the spread of it more seriously than before, which will result in more mask-wearing, and distancing.

Nothing really has been shut down yet, and nobody wants to see that happen, so wear your mask, don’t gather with friends and family over the holidays, or if you do, save the hugging for some other time – and don’t drink out of other people’s glasses.






CHRIS. THAT DUDE.


Dedicated To Selling Fine Wine @ Reasonable Prices.

ALCOHOL BY VOLUME – Clifton Blvd. Cleveland Ohio

ON THE EDGE


So what did Steve end up buying?

And how did it taste? It being a Muscadet, it brought back some pleasant memories of our youth. Muscadet was the first non-bubbly serious wine that initiated us into the world of fine wine.

Back in the early 70s, French wines were a lot less expensive than they are today, so we’re glad we partook of them not knowing the future of prices.

“It tastes French” was my first declaration of authenticity. Steve agreed. “Yes, this is a Muscadet”. Nice, wow, so good to be back.






Animal-Free Eaters Are A Race

The time is now.

We come from all walks of life, political affiliations, genders, sexual orientations, socio-economic backgrounds, religions, philosophies and from all corners of the earth, which means from all nationalities and hues of skin.

We all share one thing in common, we don’t support the eating, wearing or abusing of other animals.

That satisfies the definition of race, which also means we’re protected under the USA constitution as well as constitutions and rules of all countries and territories and islands as citizens of where they live.

See how simple that was?


Now let us see some protective strategies, such as:

1- Stop demonizing people who don’t eat animals via the press, opinion news shows and movies.

2- Make available totally animal-free foods in all government funded programs and institutions and encourage the private sector to do the same. Not a plant burger on an animal bun. Stop cutting the baby in half. No baby survives that strategy.

3- Stop validating only the animal-free/vegan/plant foods, that government agencies deem healthy. The government doesn’t do that to animal-based foods, which means it’s an intentional discriminatory practice against animal-free foods and the people who eat them, while accepting all animal-based foods as valid, thus healthy. And they clearly are not.

  • Except for specific allergens and harmful chemicals, all animal-free foods are healthy, whereas, no animal-based foods are healthy.
  • Eating animals is not healthy for the animal you enslaved, tortured and slaughtered nor for the subject who ate it.

4- Celebrate differences, when those differences seek to save lives not take lives.

5- Work with all to find expedient alternatives to exploiting animals, including humans, for profit, for livelihood, for entertainment, pleasure, food, shelter, clothing, manufacturing materials, scientific research et al simultaneously.

6- Work with cultures and religions whose members support the exploitation of animals as part of said cultures/traditions to alter it’s vision for survival in a changing climate of ethical responsibility to end the human participation in the enslavement, torture and slaughter of non-human animals.

7- Each species has its races, just as the human species does. Just because scientists wanted human supremacy for the human animal, thus categorized humans differently to reflect that supremacy, doesn’t mean they were accurate in doing so. Real science knows there is no true hierarchy of supremacy within the animal species or races or breeds, only differences.

  • We’re all made from the same atoms and molecules and quarks. The arrangement is what differentiates each from one another.
  • What differentiates the animal from the plant is the animal has a nervous system and the plant does not, which means the animal suffers and the plant doesn’t.
  • The plant has roots and the animal does not, which means the animal can flee and the plant cannot.

8- Animal-eaters are not a race. They eat both animals and plants. Animal-free eaters eat only plants.

I do not eat animals. I am not an animal eater. I do not consume food that contains animal products. I am animal-free. I was born to be animal-free. My family and community raised me as an animal-eater. When I was old enough to explore and react to traditions, I rejected that part of my upbringing and education as unnatural, cruel and unnecessary.

Sharon Lee Davies-Tight, The Animal-Free Chef

Is climate science really real? Depends on who’s behind it


TAFC ClipBoard: The most obvious question to me when considering that fourteen percent of methane gas on the planet comes from burping cows, is what are they eating to make them burp and pass gas so much? I know they’re large animals, but the food they’re eating and the drugs they’re taking must have something to do with it.

I thought for a long time that animal rights organizations blaming the burps of cows for global warming was not a good strategy for reducing the human consumption of cows.

What if cows weren’t slaughtered for food or hides? Would animal rights people advocate killing them because they were causing global warming? Wipe out all the cows, and maybe all the other animals who pass gas that contains methane? Humans too? To keep the globe from warming up?

The mass procreation of animals for exploitation is producing abnormally high rates of methane, so sure stop raising cows for exploitation purposes. Don’t raise them at all.

I just don’t think that the warming of the planet should be blamed on the amount of gas animals expel.

The article makes the point that we don’t want to get rid of the wetlands because they contribute the most methane gas. I agree.

The conclusion would then be that we shouldn’t get rid of the cows either. I agree.

But we do get rid of the cows, we eat them – year after year.

Stop raising cows for slaughter regardless of the methane issue.

Next stop will be humans and exploring what groups, races, ethnicities pass more gas than others. sldt


BEGIN ARTICLE:

Is climate science really real? Depends on who’s behind it There’s been a lot of suspect science thrown around this election season. It’s time for beef producers to set things straight.

Burt Rutherford | Sep 16, 2020

Among the political talking points that has been spouted during this presidential campaign is that “science is real.” And it is—or at least real science is real. However, “science” advocated by activists and politicians is suspect, and its true objective is in pushing an agenda, not in seeking the truth.

That’s the battle we face as beef producers and that’s why it’s time to step up and make our voices heard.

BEEF Daily Editor Amanda Radke has been beating that drum for years and for BEEF Daily readers, you know that she has beaten that drum loudly the past two weeks. Here’s a little extra ammo to add to your talking points.

Among the many myths about cattle production that has been dethroned by real science is methane. A recent article published by the Beef Cattle Institute at Kansas State University provides some real science that sheds light on the issue.

READ: Log it, graze it or watch it burn

The article, titled “Cows are not the primary cause of recent increase in methane,” notes that atmospheric methane concentration increased 8 parts per billion (ppb) per year during the 1980s, 6 ppb per year in the 1990s, then remained static from 2000 to 2007. However, methane concentration has been increasing at 9 parts per million per year since then.

Ruminant animals certainly produce methane, but facts are facts—estimated enteric methane emissions have increased since 2000, but the global cattle population has remained constant.

So much for the “cows are the cause” argument.

Contribution to global methane emissions by various sources.

methane pie chart.png

Source: Beef Cattle Institute at K-State. Adapted from the Environmental Change Institute, University of Oxford.

Based on the change in radio isotope ratio of atmospheric methane, the increase in methane emissions is likely from microbial sources. So where’s it coming from? “Wetlands are the largest natural source of methane emissions and methane emissions from wetlands have also been increasing since 2000,” the article notes.

READ: Mitloehner clears the air on fossil fuels, cattle and climate change

Global temperatures are rising. Are humans the main reason? That’s a discussion for another time. But the article notes that the largest methane growth rates occurred in the tropics and subtropics from 2014 to 2017, which had an average temperature increase of 1 degree C (1.8 degrees F) warmer than the 1880-1909 baseline.

“Methane emissions from wetlands increase with increasing temperatures because of increased microbial activity, but the microbes in the rumen of cattle are at a constant 38 degrees C, (100.4 F) such that global temperature would not be affecting microbial activity in the rumen,” the article notes.

Here’s the bottom line: “Wetlands are the largest global source of methane emissions and are a major driver in atmospheric methane, especially with increasing global temperatures,” the article says.

Related: Beef producers must drive the conversation on cattle and climate change

Does that mean we should drain the wetlands? Absolutely not.

Here’s why: Wetlands are a vital part of a robust environment and provide habitat for a wide range of critters. They are an important part of your conservation efforts and should be encouraged and protected. Wetlands and ruminants have been producing methane for eons and the earth has a wonderful methane cycle that provides a self-cleaning mechanism for naturally produced methane.

So the next time you hear that cows are the cause of increased methane emissions, feel free to step up and make your voice and the facts known.

Source: Is climate science really real? Depends on who’s behind it







Cattle slaughter dynamics show what a year it’s been

“There are many dynamics in cattle slaughter markets in the fourth quarter that will determine total slaughter for the year. Current estimates are for total annual 2020 cattle slaughter to be down roughly 2.5% year over year.”  

TAFC ClipBoard:

I’m looking for much higher numbers. The impact in my view has been minimal. Those numbers don’t look like a mega-sized wrench to me. I’m looking for high double digit percentages. It’ll pick up. The slaughter isn’t going to end slowly. All the indicators are there. Conversions needed to be in place yesterday and taking place now.   Stalling and praying won’t change the universe swing. I have to tell ya, I love the swing.


Cattle slaughter dynamics show what a year it’s been

COVID-19 threw a mega-sized wrench into the machinations of the cattle market. Here’s how that played out for harvest numbers.

Oct 15, 2020Source: Oklahoma State University  

It’s become almost a cliché: 2020 is a year like none other in almost every way. For beef producers, that’s played out in every sector and every market. Throw in a drought, hurricanes, wildfires and who knows what’s next and beef producers seem to be challenged in every way imaginable.  

One area where 2020 has left its large footprints is in cattle slaughter. According to Derrell Peel, year-to-date cattle slaughter through the week ending Sept. 26, 2020 was down 3.6% year over year. This includes a 4.2% decrease in steer and heifer slaughter; a 1.2% decrease in total cow slaughter; and a 3.7% decrease in bull slaughter so far this year. “Varying slaughter patterns across different cattle classes make it difficult to project where slaughter will end up as the year closes out,” notes Peel, Extension livestock marketing economist at Oklahoma State University.  

The biggest component of cattle slaughter is steer slaughter, which is down 4.3% year over year through late September. “Through March, prior to COVID-19 impacts, steer slaughter was up 5.1% year over year. By the end of May, the cumulative steer slaughter for the year to date was down 7.2% before slowly recovering through the summer and early fall,” Peel says.  

Steer slaughter in August and September has been up 2.2% year over year. Steer slaughter is projected to increase 3- 3.5% year over year in the fourth quarter leading to an annual total down roughly 2.5% compared to last year, he says.  

Heifer harvest followed a similar pattern. “In the first half of the year, cumulative heifer slaughter was down 5.1%. In the third quarter of the year, heifer slaughter was down 1.8% year over year, leading to the current year-to-date decrease of 3.9% year over year. Peel projects heifer slaughter to be down 2.0 – 2.5% year over year in the fourth quarter. “This would result in an annual heifer slaughter total down roughly 3.5% compared to 2019,” he says.  

“Beef cow slaughter is up 2.7% for the year to date as of late September. At the end of the first quarter, cumulative beef cow slaughter was nearly 11% higher year over year,” he says. By the end of the second quarter, cumulative beef cow slaughter had decreased to roughly 3.5% higher than the previous year.  

The year-over-year increase slowed more in the third quarter with beef cow slaughter in August and September unchanged from last year. Beef cow slaughter is projected to be roughly 2% above year-ago levels in the fourth quarter, leading to an annual total beef cow slaughter roughly 2.5% higher year over year, Peel says.  

“Dairy cow slaughter has decreased sharply since June, leading to a year-to-date decrease of 4.9% in late September. The year over year decrease in dairy cow slaughter since late May has been nearly 9%. The rate of decrease is expected to slow in the fourth quarter and may be down roughly 3%. Total annual dairy cow slaughter is expected to be down about 4.5% year over year,” he notes.  

“There are many dynamics in cattle slaughter markets in the fourth quarter that will determine total slaughter for the year. Current estimates are for total annual 2020 cattle slaughter to be down roughly 2.5% year over year.”

Further, Peel expects carcass weights for steers and heifers to finish the year at record-large levels, with steer carcasses exceeding 900 pounds for the first time. “Lower cattle slaughter and larger carcass weights are projected to result in total beef production close to unchanged from last year. Total 2020 commercial beef production is projected to be 27.1 – 27.3 billion pounds.”  

Source: Oklahoma State University Cow-Calf Corner newsletterwhich is solely responsible for the information provided and is wholly owned by the source. Informa Business Media and all its subsidiaries are not responsible for any of the content contained in this information asset.  

Source: Cattle slaughter dynamics show what a year it’s been






Cancelled rodeos & livestock shows raise alarm bells

TAFC Clipboard: Writer Amanda Radke speaks of animal rights activists as: “these anti-animal agricultural extremists”.

The first thing the world needs to do is to stop calling the enslavement, torture and slaughter of animals agriculture. There is nothing agricultural about me as a human animal, and nothing agricultural about any other species of animal enslaved, tortured and slaughtered for profit.

The slaughter industries are not about providing healthy food to humans, otherwise they’d switch to plants. They convinced the world that they needed to eat animals to survive, which was a lie, and now the world knows it and is turning away from that lie.

They convinced the world that animals didn’t feel pain, while they hid the interior of slaughterhouses from the public and the horror that was happening right in our neighborhoods. And now the world knows it and is turning away from that lie.

Animals don’t have roots, plants do. Animals are not designed to be grown like plants. The slaughter industries and factory farmers convinced the world that animals could be grown like plants by using the same terminology that agriculture uses to grow plants. And now the world knows it and is turning away from that lie.

They deceived the public and force fed us their meats by shaming our parents and indoctrinating us at school telling us the lie that we’d die if we didn’t consume animals, because vitamin B12 was only found in animals. And now the world knows it and is turning away from that lie.

It’s about making profits from using every square inch of a healthy animal for nefarious purposes that could be better provided by a non-animal source. They did it so long, becoming immune to the terror and pain they inflicted as if it didn’t exist. They became too big to fail and spread their venomous lies across the planet. And now the world knows it and is turning away from that lie.

The planet is abundant with plant food. Animals are not plants and plants are not animals.

As for Amanda Radke, animal rights activists and advocates are not anti-animal, they are pro-animal. The slaughter industries are anti-animal.


Cancelled rodeos & livestock shows raise alarm bells

TAGS: MANAGEMENT
minnesota-state-fair-cattle-show.jpg
 

Amanda Radke | Oct 24, 2020

For years, animals rights activists, environmental extremists and the Hollywood elite have targeted livestock producers and our way of life.

Should they have their way cattle, pigs, poultry and sheep would be obsolete. Meat, dairy and eggs would be off the plate. And our body sovereignty and our ability to choose the diet that best works for us — well, that’s off the table, too. Eat your vegetables and forget about the steak.

Fast-forward to 2020. A pandemic has circled the globe, and here in the United States, people are suffering due to the physical, emotional and economic repercussions of the virus, the shutdowns, the school closures and more. Now, we are seeing these extremists take advantage of the chaos to push their agendas further.

I’ve covered this at length in previous blogs, and to bring you up to speed, here are the links of various initiatives they have pushed this year:

Currently, agriculture’s future hangs in the balance in numerous ways, but it’s very apparent the threat in places like California, where the ballot includes items like Prop 15. If passed, Prop 15 would increase property taxes on things like agricultural buildings and fruit trees. This tax hike might be the final straw that breaks the camel’s back for many California farmers and ranchers.

And then there are repercussions that seem to be happening naturally that surely please these anti-animal agricultural extremists.

I’m talking about the closures, cancellations and postponements of major rodeos and livestock shows. From the National Western Stock Show to the Fort Worth Stock Show to the Cheyenne Frontier Days (and countless others), event planners and the cities who host these agricultural expositions are making the tough call to shutter the doors on these time-honored traditions.

But the question remains — will they ever come back once the dust settles on the COVID-19 pandemic?

With increased pressures from activist groups and greater liabilities to have animals in public places where they might be in danger from acts of violence from “vigilantes,” it appears these groups might finally be caving to the mob.

It is reassuring to see that many of these events are being picked up and moved to more friendly cities, and it’s maybe even exciting to think about how some of these events might even improve with a new venue and new leadership spearheading the event.

It’s also perhaps a relief for many agricultural families to attend these events, which now aren’t open to the public. Maybe we can finally truly focus on showing our animals and competing without the fear that a mom with a stroller full of kids might naively get kicked or run over when they get to close to our animals.

However, what does this truly mean for our future in the animal agriculture industry? Without a public place to connect with urban consumers, how do we tell our story and show people in the community who we are and what we do? If we continue to let these major events cancel, what is to become of our place in society? When does showing cattle or competing in rodeos become one of those antiquated things that states decide needs to go away for good?

Now I don’t mean to be doom and gloom today, but I think these cancellations underscore the importance of taking our stories to social media. I think we need to continue to model to our young people what showing cattle is truly all about. And we need to show them how to pivot and move forward in challenging times like this.

That is exactly what we are seeing as volunteers literally move mountains to host these shows in other places, but I urge you to think about the intent of these cancellations? Is it truly just about the virus or is there something larger and more long-term going on here?

The opinions of Amanda Radke are not necessarily those of beefmagazine.com or Farm Progress.

Source: Cancelled rodeos & livestock shows raise alarm bells






Faith and food: How personal beliefs shape food choices

TAFC ClipBoard: In my view, religion doesn’t have much to do with what people eat. Nowhere in the bible or teachings does it instruct people to eat animals; in fact it does the opposite:

“Genesis 1:29 And God said, “Behold, I have given you every plant yielding seed that is on the face of all the earth, and every tree with seed in its fruit. You shall have them for food.”

The Jews and Muslims who insist on slaughtering animals by hanging them upside down, slicing their throats and bleeding them out while conscious, do so based on superstitions that claim stunning the animal injects fear, thus poisons into the meat.

Somehow they don’t think hanging cows upside down, slicing their throats and bleeding them out while they writhe in pain doesn’t create the same fear response as stunning them unconscious before committing the carnage.

It looks like the slaughter industries are pandering to the religious cults who for perverse reasons want to see the suffering animals meet their death fully conscious, so they can enjoy eating their flesh without fear of poisons entering their bloodstream from being stunned before death.

It’s barbaric is what it is, and if someone subscribes to a religion based on barbarous acts, much like religious sacrifice, out of the dark ages, then laws must be passed to protect the animals from that religion and that horror, just to put so-called clean meat on the plate.

It shouldn’t surprise anyone that those involved in the slaughter would easily bend to the will of future customers who want the slaughterers to perform unnatural acts on the animals as they die. Slicing the throat of a healthy animal, held upside down in a barrel, thrashing to be free is perverse, unnatural and barbaric and needs to be banned worldwide.

It shouldn’t even be considered – the pros and cons. There should not even be a debate.

The only faith-based position on slaughter should be not to raise animals for slaughter in the first place. It is stark evil to dismember an animal for consumption when the planet is abundant with plants for food.

The author appears to be non-accepting of those who he claims impose their convictions of not eating animals on others, while at the same time accepting of those whose convictions involve slaughter of animals for food without anesthesia: “…others feel compelled to more loudly advocate that all consumers should discontinue eating meat on moral grounds and feel justified in attempting to impose their convictions on others.

If these activists were few in number and only advocated for themselves not to consume the slaughter, then he’d be okay with it? Of course, if there was no slaughter he and his family would be out of business. So he courts the Jews and Muslims who demand the essence of a surgical procedure absent anesthesia for each animal they kill.

The killing is immoral and wanting the animal to feel the pain of such a brutal death is immoral on top of immoral. sldt


 

Greg Bloom | Oct 22, 2020

I grew up on a farm where we raised a lot of our own food, including the meat we ate from our own animals. I can’t remember ever having any ethical or moral issues in my mind or conscience about raising animals for food or eating meat in general. We weren’t a very religious family in the church-going sense, but we did believe that God made all things, including providing food and animals for eating.

Eating meat was always a normal part of life, and this included the animals we raised having to eventually die so we could be sustained with protein. This seemed totally normal to me. I was never really forced to consider the ethical implications of eating meat, nor did I have to defend my beliefs or my choice to eat meat to others. Only later in life did that ever become a factor.

As an adult, I worked for seven years in a beef fabrication plant that processed hanging beef sides into sub-primals, steaks and grinds. Most the beef we sourced was slaughtered in a kosher plant, so we expanded into kosher beef production with Israeli-trained rabbis working alongside our meat cutters.

The rabbis came into our plant four days a week, and I had many chances to talk with some of them about their beliefs, convictions and training. We also started processing halal beef, and I worked closely with the halal certification agency to set up our halal program.

Producing and selling kosher and halal beef afforded me a broad exposure to people of different faiths, and I hold faith convictions of my own. I discovered that the rich, long-held traditions of eating meat, including slaughtering and processing methodologies, is critically important for many people of faith. By selling kosher beef and halal beef to customers of faiths that I otherwise never would have met, I’ve begun to learn not only how their convictions prescribe the proper handing of meat, but why.

In my next few blogs, I’ll be considering how our religious convictions, or lack of any, affect our decision to eat meat. Though discussing religion can be a socially awkward topic, it can be beneficial to our understanding of how it affects our industry, in the context of a rational and peaceful discussion.

In a forthcoming blogs, I’ll be considering kosher and halal processing and the faith-based convictions that each hold that drive their meat-eating decisions. Why do they continue to hold to the ancient traditions they practice? Why do some kosher programs only allow the chuck and rib portions of the beef carcass to be consumed? Why is the demand for halal meat production increasing so rapidly?

Then I’ll devote a blog to reviewing the newly published book, “What Would Jesus Really Eat: The Biblical Case for Eating Meat.” You can find that book by clicking here if you’re interested in reading it.

I’ll examine the position of a growing number of people, some religious and some secular, that eating meat is immoral and unethical. Some quietly refrain from eating meat because of personal sensitivities or because it bothers their consciences. But others feel compelled to more loudly advocate that all consumers should discontinue eating meat on moral grounds and feel justified in attempting to impose their convictions on others.

It’s obviously a very different world now than it was in the 70s and 80s when I was growing up on the farm. Back then, no one seemed to challenge the ethics of eating meat. Today, polarizing belief systems complicate the landscape in ways that are hard to predict.

Bloom is owner of U.S. Protein, an international distributor of premium meats. Contact him at greg@usprotein.comThe opinions of the author are not necessarily those of beefmagazine.com or Farm Progress.

Source: Faith and food: How personal beliefs shape food choices






CC VIRUS SPREAD BY FOOD?


If it can be spread by a dollar bill and a credit card it can be spread by food. Especially if the animal you ate had the virus.

Why aren’t all slaughterhouses aka meat processing plants testing the flesh and blood of every animal slaughtered?

Since when is WebMD an expert on all matters food related? Doctors know nothing about food or nutrition.

WebMD now makes erroneous claims that CC Virus cannot be spread by food. Wuhan Markets in China dispel that lie. Even in Cleveland, poop is being tested for the virus at the sewer plant, since sewer water is purified into Cleveland’s drinking water.

If the virus is in the poop it was in the stomach and in the mouth. That means it was in the food that you ate.

The one thing most people have in common is they all eat animal products. Even vegans are not immune since food processing plants and restaurants process and serve food that is both animal based and animal-free.

To keep the slaughterhouses operating false information is being released to the public so the populace will keep eating diseased animals. Nursing homes, schools, prisons and anyone who depends on government issued foods are all at risk of eating the diseased flesh and blood of animals.

Nutrients enter the blood stream from the food we eat. So can viruses do the same. It is irresponsible and reckless telling people their food is safe when there is no evidence that it is.

That’s my view and I’m sticking with it. My restaurant days are over until they stop pushing dead diseased carcasses onto patrons like drug dealers push drugs onto addicts, and transform all restaurants into animal-free establishments. That’s the only way they can safely claim to be clean.





To All The Jemimas

Thank you to all the Jemimas in the world of every race and ethnicity and gender. You made, and continue to make with new waves, people fear your people less.

I salute your bravery in coming so close, where others feared to tread.

I am a white Jemima and proud of my service to the entire Animal Kingdom including the human races. Yes, I am free to work for free to advance the cause of freedom for all.

~ Sharon Lee Davies-Tight, artist, author, animal-free chef, activist ~ I love you all