Steve brought home this Sicilian Lemon Marmalade, knowing I like orange marmalade and most things Italian.
I doubt I’m the only one who thinks lemon flavored product often tastes like bathroom deodorizer smells – to the point of offending the senses.
Gia Russa usually has good product. Reliable. Wouldn’t hesitate to buy the label.
Not so with this lemon marmalade. The smell is so strong and the taste even stronger that I wouldn’t be surprised if this lemon marmalade was processed in a factory that also made bathroom cleaner or deodorizers out of lemons from Sicily.
Since the label states it contains sugar, lemon, pectin, anti-oxidant: ascorbic acid, and given the label is accurate, I can only conclude that they processed the entire lemon all at once in a big mulcher, twigs and all.
There’s hardly any visible rind, a lot of pith, and several seeds, which they state on the jar it may contain (seeds). It’s mostly gel.
In addition I encountered while eating a taste of it a couple bits that look and feel like the tips of fingernails, perfectly rounded into an oval shape, which I finally concluded were small hard shavings from a processor or something else not fingernail related. They were shaped like moon slivers. Since then I found them in another product unrelated to Gia Russa.
Those hard fingernail-type pieces should be looked into.
Unfortunately, this Sicilian lemon marmalade in my view is inedible.
This is however, no reflection on their many other fine products which I tried and liked.
Combine as much SUPER BLEU with GOOD KARMA ONION DIP as you like. It’s that simple. Transfer to dipping dish and serve with cracker of your choice. Today it was WHEAT THINS. Not too hard on the gums, just enough crisp.
Use as appetizer or perk up a sandwich by using as a mayo substitute.
Although the SUPER BLEU isn’t as bleu as I thought it would be, it is never-the-less a high quality product that simply tastes and textures good.
Years ago you had to buy the sour cream and dry onion soup mix to make onion dip – and everybody participated. It was a standard snack at most family and/or friend gatherings. Today it’s animal-free and comes already prepared. Nice job in the flavor and texture department too.
Mixing the bleu with the onion dip make them both sing!
Smear SUPER BLEU on your favorite ANIMAL-FREE burger with or without the bun!
The non-dairy creamer that’s been on the market since 1946. GLOBAL.
The closest tasting and feeling to real milk and cream out there.
Comes frozen. Thaws easily. Use in place of milk or cream.
I’ve used it for years with excellent results.
Go with that in advertising. It looks like cream in a recipe or a beverage. Looks like milk when you add water for a beverage. Cow milk it looks like.
No other creamer or milk on the market has it. That’s the key to increasing sales. Get every restaurant in the world to use it and keep it as a staple in their kitchens. It freezes and thaws well. Do you know how to make vegan taste better? Add Rich’s Dairy-Free Cream.
While you’re at it, try their WHIP TOPPING. Great for an ice-cream base or topping for dessert or a mousse frosting for a cake.
I told everyone the codes are in the recipes. What? You chose not to believe me? You won’t find them listening to me talk or reading what I write on the news, on philosophy, science, art, engineering, social issues or motivational tips.
Scour all the recipes and you’ll see patterns develop like in a painting – a multitude of patterns. Follow the dots; they’re not hidden. You wanted a mosaic of the world. It takes recipes to create one. Food pops up everywhere I travel. Breadcrumbs.
Mess one recipe up to show me you were there and there are consequences for blocking the view for others.
In the past you let your ego’s need to control the gift of others get the better of you.
I advise against it once again.
Laughing is good; it drops your defenses. That’s part of the plan too. Dismiss it out-of-hand; that drops the defenses too. It’s all in the plan, so easy to figure out. So easy to see.
FOLLOW THE FOOD. Might be a good idea to LIKE what you see. SHOW SOME COURTESY FOR A CHANGE OF PACE. If you don’t then I’ll know you’re either stealing and/or lying. Not good for your soul.
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Perfect Day raises $350M and announces animal-free cream cheese
Published Sept. 30, 2021
Dive Brief: Animal-free dairy company Perfect Day raised $350 million in a Series D round, bringing its total funding to $750 million. The funds will be used to fuel the company’s focus on biological science, ingredient innovation and consumer products. It was co-led by previous investors Temasek and Canada Pension Plan Investment Board and included strong participation from Horizons Ventures, Bob Iger and SK Inc.
Some of these funds will go towards Perfect Day’s affiliated CPG company, The Urgent Company, which announced a new brand of animal-free dairy staples: Modern Kitchen. Its first launch is three varieties of animal-free cream cheese. The Urgent Company said it will be available in select stores soon, and is available for pre-orders online.
Perfect Day is the only company with animal-free dairy ingredients currently on the market, making its debut with ice cream in 2019. At the Future Food-Tech conference this summer, Perfect Day Co-founder and CEO Ryan Pandya said cream cheese containing the company’s proteins would be available later this year, with 20 other products joining in 2022.
In a year of mega-funding rounds for alternative proteins, it’s not surprising that Perfect Day is clocking in with an amount that is tied for the largest single haul for a company in this space this year. The non-animal dairy protein pioneer has been widely recognized for its ingredients’ potential to shift the paradigm of where dairy proteins come from. Perfect Day makes its dairy proteins through precision fermentation, a process that involves encoding microbes with information to engineer a protein typically produced by an animal, and producing the protein in a fermentation tank.
“When we first started this almost eight years ago, we had the simple goal of creating a way to make dairy without animals,” Pandya said in a written statement. “We quickly realized that we could maximize our positive impact for the planet and the global food system by applying our technology and know-how across the supply chain.”
Perfect Day has started to deliver on that goal by making its products more widely available. The Urgent Company’s Brave Robot ice cream brand is sold in 5,000 grocery stores nationwide, according to the company, and some ice cream lines from Smitten, Graeter’s and Nick’s are using the animal-free dairy. Adding cream cheese to its portfolio will boost the company’s visibility in another section of the grocery store and another daypart. Despite Modern Kitchen not being a direct Perfect Day product, its packaging will have the company’s logo and information telling consumers more about the source of its proteins.
The company also announced a program to help other companies in the tech space. Last summer, Perfect Day quietly took on ownership and operations of Utah State University’s Synthetic Biomanufacturing Facility (SBF), located on the university’s Innovation Campus in Logan, Utah. The animal-free dairy maker said it’s using this facility and its expertise to expand into “enterprise biology,” which it defined as providing development services to help startups scale their technology. The company said it has a strong roster of companies it is working with at SBF, which is already a profitable business.
These funds further demonstrate the deep pockets of investors who are willing to support alternative proteins and food tech. Seven alternative protein entities received funding rounds greater than $100 million in 2020 alone. Fermented protein company Nature’s Fynd tied with Perfect Day for the largest single funding this year, closing a $350 million funding round in July. Earlier this year, Eat Just raised a total of $467 million — $200 million for the plant-based foods company as a whole and $267 million for its Good Meat cell-based chicken division. The LiveKindly Collective, an international platform for alternative protein brands, closed a $335 million funding round in March.
As part of the actions taken to create the protection zone, on September 17, APHIS issued a Federal Order suspending the interstate movement of all live swine, swine germplasm, swine products, and swine byproducts from Puerto Rico and the U.S. Virgin Islands to the mainland United States until APHIS can establish sufficient mitigations to authorize such movement. USDA is taking these actions out of an abundance of caution to further safeguard the U.S. swine herd and protect the interests and livelihoods of U.S. pork producers.
THE MUSHROOM COUNCIL OF THE USA STOLE MY RECIPE by claiming they authored it.
I am the Animal-Free Chef, Sharon Lee Davies-Tight, and I won a contest put on by the Mushroom Council for one of five recipes using mushrooms that I submitted: Mushroom, Bean and Roasted Pepper Chili.
For years they had it on their website with my name on it as the winner. and for years I linked up to it. I did not post the picture or the recipe on any of my sites.
All of a sudden out of the blue something changed.
Now on 22 September 2021, I check the link and the Mushroom Council is claiming to be the author of the recipe. No mention of me at all.
Mushroom, Bean and Roasted Pepper Chili
Author: Mushroom Council Prep Time: 30 minutes Cook Time: 1 hour Total Time: 1 hour 30 minutes Yield: 10, 1 cup servings
2 tablespoons margarine
3 tablespoons extra virgin olive oil
1 pound white button mushrooms, finely and evenly chopped (this will take a few minutes; I slice, cube then finely chop)
1 teaspoon salt
1 teaspoon garlic powder
8 ounce package frozen Recipe Ready Chopped Green Peppers & Onion (or 1/2 cup sweet onion and 1/2 cup green pepper – chopped)
2 cup diced red cabbage, 1/2 inch squares (use only the tender leaves, not the thick ends)
2 cup stewed tomatoes plus liquid from can, blended in blender container till pureed and very smooth
2 extra-large sweet red roasted peppers, cut into 1/2 inch squares plus about 1/4 cup liquid from can
40 ounces can light red kidney beans plus bean liquid from can (dark red kidney beans add too much texture)
fifteen 5 ounce can pinto beans plus liquid from can 1 teaspoon additional garlic powder
1 teaspoon onion powder
1 teaspoon cumin powder
1 teaspoon mild curry powder
1 teaspoon Hungarian paprika (I used mild)
1/4 teaspoon red cayenne pepper
1/4 teaspoon dried oregano
2 teaspoon light brown sugar
2 teaspoon liquid smoke
2 teapoon Worcestershire sauce
1 teaspoon additional salt
freshly ground black pepper to taste
spinach tortillas, cut into 5 x 1/4 inch strips, to be used as garnish (about 5 strips per serving)
extra virgin olive oil
additional black pepper
In soup pot, over medium heat, melt margarine with olive oil. Add finely chopped mushrooms, salt, garlic powder and frozen chopped peppers and onion (or the fresh). Stir and cook till water releases from the mushrooms.
Add red cabbage. Stir and cook till cabbage pales in color.
Add pureed stewed tomatoes, roasted peppers plus 1/4 cup liquid, kidney and pinto beans, stirring after each addition.
Add next 12 ingredients, up to and including freshly ground black pepper to taste, again stirring after each addition. Cover and cook on medium-low heat, or at a fizzle of a boil, for 30 minutes, stirring occasionally.
Remove cover, then cook 30 minutes longer, stirring occasionally, till beans lightly thicken broth, and flavors mute and meld. Turn heat off till ready to reheat and serve.
Reheat chili and adjust for salt. Ladle into soup bowls. Wrap spinach tortilla strips around fingers, then place decoratively on top of chili. Drizzle each serving with a little extra virgin olive oil; sprinkle with freshly ground black pepper and serve.
Note that the person who claimed to be the author of this recipe on behalf of THE MUSHROOM COUNCIL wrote “fifteen 5 ounce can” pinto beans instead of 15.5 ounce can pinto beans. Guess their spell check gave them away when they were reprinting the recipe to make THE MUSHROOM COUNCIL THE AUTHOR of this recipe instead of Sharon Lee Davies-Tight.
Now everybody must know that THE MUSHROOM COUNCIL did not develop this recipe and win a prize for it.
Maybe they didn’t like my stand on Israel and their occupation of the Palestinian people, enslaving them on their own land.
Naftali Bennett, Prime Minister of Israel, told the world that anyone who supports a boycott of Israeli products sold in Palestine would be a target using legal and other means, when Ben & Jerry (an ice-cream company) stopped selling their products in disputed territories.
That is my photo to be sure and that is my recipe to be sure. THE MUSHROOM COUNCIL IS NOT THE AUTHOR. I AM.
In fact, that’s part of the contest, I get bragging rights. I linked my site to their’s via that recipe, so when someone clicks on they go to Mushroom Council website and my recipe, not the other way around. So, they get traffic and I get bragging rights. Now when someone clicks on the AWARD WINNING CHILI, they go to a recipe that says Mushroom Council authored it, which makes me look the liar, instead of them the liar and thief.
That sounds like Israel stealing the Trademark of Ben & Jerry’s in Palestine as their right when they refused to sell their product in disputed territories.
I’m just one person, but that doesn’t matter to the Jews. I’m one person too many denouncing the enslavement, torture and slaughter of Palestinians on their own land by Jews in Israel, and supported by Jews worldwide (if not they would have stopped it).
This recipe and photo appears on the animal-free chef website as evidence that THE MUSHROOM COUNCIL BROKE THEIR CONTRACT. It would have been their right to remove the image and recipe altogether from their website, but they chose to keep it and changed the name of the author instead.
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These tenders aren’t so smart, or the people transporting and storing them aren’t too smart – either way presents problems for the customer.
2 pkgs. equals 12 tenders
2, 6 oz. pkg. Lightlife Smart Tenders, thawed
Kraft Fat-Free French Dressing
fresh grind black pepper
1- Mix all the sauce ingredients in a small bowl to taste, just like you do when you’re making your own, a little bit of this, a lot of that, you get the picture. Set aside. This is going to be quick and painless. I don’t like to do bad reviews so I’m going to hurry it up.
2- Guess you already know how to follow instructions, otherwise you wouldn’t be following me.
3- Heat a large oiled skillet over medium heat. I use extra virgin olive oil because it’s flavorful and healthy. Cook on both sides till heated hot all the way through and golden brown. You want a little crispy on it, otherwise it’ll texture like mush.
4- Pour the sauce over the tenders when you think the tenders are done. Swish them around the skillet, flip them, then cook till the sauce evaporates somewhat and they’re ready to be devoured.
5- Transfer to plate and serve.
REVIEW: The tenders looked better than they tasted or textured. Actually the flavor was pretty much missing, but after all, chicken isn’t all that flavorful by itself either. The sauce and/or the cooking process is what makes it sing. For these tenders, grilling over charcoal or wood would present more flavor. But most of us rely on sauces to add to the flavor when cooking at home for supper.
My first impression of the taste: Doesn’t taste like chicken. Needs sauce. Dry like chicken breast meat but not as tender.
Dense. Thready. The thready part is what I didn’t like – tiny small threads, not long thick strings like along a chicken breast. Jeeze, I feel like I’m violating somebody here.
Heavy. Filling, that’s good. Chewy.
Alone without sauce it has a sour taste that made me question the code. Aug 3 2021. It’s July 3 now, one month to go on the code. That doesn’t mean it was properly refrigerated. It wasn’t frozen when I bought it yesterday.
Maybe they should sell it frozen – just a suggestion.
The packaging looked a little disheveled. I don’t know if that was the intent of the design or if they were at some point submerged in water and then dried out. Maybe they fell into the Rio Grande and somebody fished them out then resold them up the line and they landed in Cleveland.
Some companies, maybe all of them, put a product out before it’s ready. Statistics must show that it doesn’t much matter, people who are going to buy this type of product will keep going back, even if it still needs work.
There is a point however, beyond which the seller should not exploit the good graces of the customer. Don’t count on them to keep buying your mistakes because you’re too lazy or prejudicial to make the product sing on its own merit.
It’s not supposed to be chicken? Then stop implying that it’s a replica so customers will want it and buy it.
Bottom line: It’s too thready and dry. Where’s the fat?
No wonder there’s no flavor.
You need an oil that’s going to grab the protein better.
Canola oil may be cheap, but viscosity-wise you might as well be using glycerin.
Canola was originally a trademark name of the Rapeseed Association of Canada, and the name was a condensation of “Can” from Canada and “OLA ” meaning “Oil, low acid”, but is now a generic term for edible varieties of rapeseed oil in North America and Australasia. The change in name serves to distinguish it from natural rapeseed oil, which has much higher erucic acid content.
People use it in animal-free eggs too, because it doesn’t have any flavor. Why not want flavor?
A bunch of loose threads need something more substantial to hold them together. Maybe thicker threads. Wider. Thin and wide like linguini fini.
Maybe different forms of soy protein in different shapes.
Would you like to have your nipples attached to a metal pumping machine that milks you till you can’t milk any more? Standing up in a cage?
If that’s not torture I don’t know what is.
That’s what the dairy industry does to cows. HAPPY COWS they call them.
REALITIES OF DAIRY FARMING
These cows don’t look free and happy to me. They’re branded and locked in metal harnesses being forced to get pregnant, then throughout their multiple pregnancies they’re chained and hooked up to metal milkers till they have no more milk to give then they’re sent to slaughter for animal meat at about 4-5 years old.
How does any human brain see these cows as happy and free?
But somebody decided to get personal with the alcohol label.
So that must mean: you’re a smokic, asbestosic, drugic, sugaric, glutenic, dairyic, peanutic….
What’s with the ic? alcohol – ic. Alcholic has a negative connotation, that none of the other addictions or allergies do when you attach free to them.
I want an alcohol-free beer.
You mean a non-alcoholic beer?
Why wouldn’t people say, non-alcohol beer. But no, they have to label the customer with an alcoholic stigma.
I don’t really care, but I see a prejudice there.
I go through that same thing with animal-free.
What does animal-free mean? Why wouldn’t everybody know that? Free of animals. Free after the word means ‘free of’. Why doesn’t the brain accept it? Yet, everybody knows what drug-free means. Peanut-free means free of peanuts; everybody knows that.
But a wall goes up when referencing animals and alcohol.
Those are major prejudices – both of them. People still want to punish the alcoholic by red-lettering the alcohol-free beverage they want to order, and ignore the meat on the plate that in reality is an animal, whom somebody killed to put there.
Non-alcoholic beer, makes it sound like the person drinking it is a recovering alcoholic, so drink this non-alcoholic beer and you become a non-alcoholic, which sticks it to the person by putting the alcohol industry and the server in control of how society views the customer requesting a non-alcohol drink.
Addicted to animals, how do you say that in fewer words? A nickname. There you go again with the British wanting nicknames for everybody and everything under the sun.
Animalic. So the Brits just added ic to nickname it.
It’s pathological, their need to label everybody and everything with their own slant/words so it makes sense to them and nobody else.
Take the ic out and replace it with free.
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Succulent is my first and last impression on these tender, juicy, different than any tofu I ever had, pillows of wonder! I already know what I’m going to get myself for Christmas – a case of them. Better start winding down the freezer now!
Makes 4 appetizers or 2 mains with stir fried veggies of choice
Marinated fresh strawberries with zest and juice of orange, brown sugar and unsweetened dark chocolate plus smoked almond crumbles. Folded into dairy-free whipped topping! A perfect mousse with which to frost a layer cake!
I am on a mission to keep animals out of my food, medicine, clothing, non-food products, science, engineering, art, architecture, entertainment…
I do not have to debate the mission.
I already know where I stand.
Using thought, word and deed I transmit my mission to all beings.
Maybe the world doesn’t want an ANIMAL-FREE CUISINE.
Maybe the world doesn’t want a better life through the application of THE FIVE PRINCIPLES.
When the animals are no longer considered slaughter-worthy and/or the world moves on to new exploits, the world will turn exclusively to plants.
When it does, I will have already spent decades developing a world class MAINSTREAM ANIMAL-FREE CUISINE that has already been shared around the world!
And when that happens, the world will want to match it WITH a plan for a better more peaceful and cooperative future for all. And I will already have spent decades preparing for that through my own application of THE FIVE PRINCIPLES TO A BETTER LIFE in my own life, which has also been shared around the world – year after year after year. As a result, I know how it works and understand the pitfalls.
Although my focus has been on animal rights, throughout my career I knew the shortest way to my goals was to keep the human animal relevant at all stages of engagement, so I intertwined all animals including the human animal into one lifelong project.
That was quite a job and the highest mountain any human ever climbed alone and succeeded!
So why do it for free?
To keep my work corruption-free. When someone pays a salary, they dictate the terms, meaning what and how and when I write, and the type of recipes I develop, and the suggestions I give in all areas of surviving and thriving for all life.
In addition, I chose not to put my name on other people’s words who work behind the scenes as contributors.
I take credit and responsibility for all of my art – from writing to cooking to painting to activism. That’s who I am and how I prefer to fly.
Although through the lengthy and arduous developmental stages of development I worked alone, I don’t anticipate that being the case for much longer.
THE AFC BLUEPRINT is absolutely inclusive. The worst, best and all the rest of humanity are welcome to the table.
Sharon Lee Davies-Tight, at your service
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While world leaders held a virtual climate emergency summit this past spring, members of another important international group were also busy reckoning with greenhouse gas emissions: beer manufacturers.
Heineken’s CEO announced the company’s commitment to achieve full carbon neutrality by 2040. Colorado craft beer maker New Belgium Brewing made a point by releasing a “specialty beer” brewed from smoke-tainted water, weedy dandelions and other ingredients one might find in an overheated dystopian future. As this ancient and massive industry scrambles to get greener fast, one possibility gaining ground is reducing the drink’s carbon footprint by temporarily removing much of its water—which makes up 90 to 95 percent of most beers.
In addition to farming and refrigeration, a lot of beer-related emissions result from hauling kegs and other bulky containers to market via the existing, not-so-green infrastructure. “We can’t go out there and change what transportation looks like,” says Katie Wallace, New Belgium’s director of social and environmental impact. So beer makers are exploring creative new packaging technologies to reduce shipping needs. One possibility involves concentrating the beverage.
A Colorado-based company called Sustainable Beverage Technologies (SBT) has developed BrewVo, a machine that produces a version of beer containing far less water than usual.
The system uses what SBT calls a “nested fermentation” process to make this concentrate. First, it brews a standard beer. The machine then removes the alcohol and finally adds a new batch of wort (the sugary liquid extracted from grain mash) so additional fermentation can take place. This process is repeated several times, yielding a viscous concentrate that the company says is much more aromatic than a fully hydrated beverage.
This concentrate and the removed alcohol can then be stored in separate bags and placed into recyclable boxes for shipping. After transportation, the alcohol is mixed back into the concentrate (or left out in the case of nonalcoholic beer), and the beer is rehydrated and carbonated before bottling or serving.
SBT says its bags can travel at one sixth the weight and volume of filled bottles, cans or kegs, eliminating much of the greenhouse gas emissions associated with packaging, shipping and refrigeration.
The boxed concentrates also fit into a shipping container more efficiently because they have better pallet density than traditional cylindrical containers (which unavoidably have empty space between them). According to SBT’s founder and chief technology officer Pat Tatera, concentrates thus travel eight times more efficiently than kegs. SBT also claims its beer concentrates can be frozen to extend their shelf life, reducing waste.
Meanwhile the Revos beer- and beverage-concentration machine (designed at the Massachusetts Institute of Technology and manufactured by Swedish company Alfa Laval) uses reverse osmosis to concentrate already brewed beer, as well as wine or cider.
This technique has long been used to filter out contaminants by forcing liquid through a membrane with extremely tiny pores. But in the Revos machine, the high-pressure, low-temperature process removes water from beer while leaving alcohol, flavors and aromas in the remaining concentrate. Its inventor, engineer and businessman Ronan McGovern, says such concentrates are approximately five times more efficient to transport.
Once a beer concentrate reaches its destination, it requires another specially designed machine to prepare it for consumption. SBT and Alfa Laval each sell their own proprietary tap systems that add filtered water and recarbonate the beverage. SBT’s system can adjust each individual drink’s alcohol by volume—this gives bar patrons more control over the amount of alcohol they consume over the course of an evening even if they down multiple pints. The concentrates can also be blended and finished, then stored in kegs, bottles or cans.
Though the idea of beer concentrates might sound startling to connoisseurs, a similar process has long been used to transport soda in syrup form. But beer is of course a more complex beverage with a lot of culture tied to it, from specialty magazines to major international competitions.
So brewers have to prove that beers made from concentrates can taste as good as standard ones. To get started on this, nonalcoholic beer brewed with BrewVo technology was entered into the 2019 Best of Craft Beer Awards competition.
Pitted against well-regarded session IPAs, the beer won gold—beating out entries from some established craft breweries. And Deschutes Brewery’s nonalcoholic Irish Style Dark, also produced using a BrewVo machine, recently won bronze at the Australian International Beer Competition. Both winning entries had been turned into concentrates through BrewVo’s technology before being blended, finished and served to judges.
“The beers that they’re putting out are the best I’ve tasted,” says Steve Indrehus, who owns the Colorado-based Tommyknocker Brewery and is using BrewVo to craft both full-strength and nonalcoholic versions of some of his products under a separate label.
Although competition results indicate BrewVo can produce quality nonalcoholic beer, the next hurdle is to show the removed alcohol can be mixed back in to consistently put out equally-appealing full-strength brews. Indrehus may be making full-strength beer with BrewVo, but some other brewers have only used it for their nonalcoholic products.
Their hesitation could arise from worries that adding different quantities of alcohol will change a beer’s taste in unexpected ways. Or it could simply be because the beer-industry is notoriously slow to adopt innovations (for instance, it took craft brewers decades to start choosing cans over bottles even though the former is widely considered to be better for preserving beer).
Beer concentrators are now available to commercial producers. SBT is letting breweries use BrewVo machines at its Colorado location, and the company plans to eventually build and sell them for customers to purchase and keep on-site. And Revos machines became available for sale this summer.
McGovern and SBT’s CEO Gary Tickle both estimate one- to three-year break-even points for breweries purchasing these devices. SBT and Alfa Laval suggest breweries will gain back their initial outlays through reduced shipping costs, and not having to own, wash or transport empty kegs.
“It’s tradition. In a move to make traditional ballpark food at Seattle Mariners games more desirable for flexitarian and vegetarian fans, the Seattle Mariners have partnered with Seattle-based Field Roast to bring an All- American vegetarian frankfurter and burger to the Safeco Field menu.”
Synthetic or cell cultured meat and dairy is NOT animal-free. It’s grown outside the body of the animal from cells collected from the animal.
It’s Animal Cell Meat (ACM).
It’s made out of cells of animals, not plant cells, not chemicals. It’s not synthetic. Polyester is synthetic fabric, silk is not. Silk comes from an animal. You could grow wool from a sheep in a lab under favorable growing conditions and it’s still wool. It’s not wool-free.
Remove the animal-free label from cell meat, that Asians are freely using to characterize animal meat grown from animal cells in a laboratory. The cells they use are from animals, not plants.
Suffering has nothing to do with the label. Just because technically animals don’t suffer from a biopsy of cells taken from their bodies, doesn’t mean they don’t still suffer by enslavement, torture and eventual slaughter.
Just because animal lab meat will reduce the number of animals enslaved, tortured and slaughtered, doesn’t mean slaughter houses all over the world won’t be operating at capacity.
Even if animals going to slaughter equal only ten percent of the present number, it’s still a massive number of animals.
Although other animal cell meat (ACM) companies are blooming elsewhere, Memphis Meats is the one making all the news and apparently using the label animal-free to describe their product. That label has been already taken decades ago by another company called The Animal-Free Chef, Animal-Free Cuisine and Animal-Free Cooking (AFC), which means CONTAINS NO ANIMAL PRODUCTS (CNAP).
Memphis Meats changed their name recently to Upside Foods. There’s an UPSIDE to animal cells grown into more animal cells? To form a massive number of animal cells into massive pounds of muscle flesh? Do these massive pounds of flesh contain nerve and fat cells too?
Does the ACM contain blood vessels? Blood?
Why are there no answers forthcoming? Because they’re trying to hide the animal under fancy non-committal labels – like the French do with their sauces to disguise the taste and smell from the dead flesh and blood?
It’s a lie.
These cells were never even officially dead. They were extracted live and grown live. They were not given a death certificate. They were preserved so they could multiply under specific conditions.
The planners/developers want you to think they grow like plants. I guess then you could say test tube babies are plants. But they’re not, so let’s be honest about the product.
Animal Cell Meat is a partial animal absent feelings and the capacity to experience pain, suffering and cognition. It’s like you cut a piece of your arm muscle off and send it to a lab to grow animal lab meat from it. You multiply the cells. Rapidly. Rapid Cell Growth (RCG).
How can you raise a cell or cells to eat, like you raise an animal to eat? It’s all in the semantics of language being used to define the product to most effectively attract future customers.
Raise a cow, raise a child, grow a plant, grow cow cells or human cells if you’re so inclined.
The cow was born from a seed and an egg grown inside the body acting like an incubator. The plant was grown from a seed interacting with the soil.
Humans won’t lose their addiction thus taste for the flesh and blood if the world keeps feeding them animals. Wake up to reality in the now, not some other century.
We must lose our taste for the flesh and blood of the animal, not the flesh and blood of the plant.
Animal cell meat is not animal-free. It’s all animal. It’s not half animal and half plant or half something else.
When you buy pork it’s not attached to the animal. It’s raw just like animal cell meat (ACM).
The planners/developers decided to take the suffering of slaughter out of the animal food equation, which they now admit to, but the animals are slaughtered anyway for the rich who will be able to afford them. It’s not a step worth taking into the future.
Take an embryo and grow flesh and blood from that. It’s not a walking, talking, breathing piece of animal meat, but neither is a steak, pork chop or chicken wing. And how do you procure the embryo? Impregnate an animal, then perform an abortion?
Animal-free means no animal product in the recipe. Animal cell meat is animal product.
In the past, some people differentiated the animal from animal by products – using a little too much fanaticism in the labeling. For example, skin, bone, eyes, organs, milk, eggs, glands, tongues, hair, hooves etc. were largely considered animal by products.
So I guess the animal itself, in order to be called an animal, is a shell. Ever see a deer hanging from a tree in the woods, gutted? All the guts removed are considered by products of the main shell of the animal.
So it’s not much of a stretch for some to consider animal cell meat animal-free, because it’s like the guts of the animal removed to a lab for independent growth. Except for one flaw.
Animal cell meat comes from the main body of the animal, the shell of the animal, the main house, not the guts that most discard. Shell = animal. Guts = animal by product. Shell = muscle = animal – in the lab just as much as in the forest.
Adjust growing conditions in the forest and the cells from that shell of the animal will grow into shell product, just like in the lab.
It is not animal-free; it is all animal. Check the DNA. You need to call animal tissue, animal tissue, not plant tissue.
All that said, a deer hanging in the woods gutted got murdered, whether for it’s shell or it’s guts.
Rapid Cell Growth (RCG) = cancer = animal cell meat.
So why eat it knowing the process by which it is produced duplicates/replicates the growth of cancer/tumors? Not all rapid cell growth tumors/lesions are cancerous, but why risk it? Everybody gets their three times daily doses of cancer growths, not just cells.
Put cancer cells into a body and if the conditions are right, they’ll multiply. How can you stop it?
You still have to raise animals for cell samples who eventually are slaughtered for the rich people or those who can afford it. Grass fed on farms or in factory farms? Ten percent of seventy billion is seven billion animals still raised for slaughter – not including marine life. Pick a number any number as long as it’s current. Ten percent is ninety percent less, but still a massive number of animals – per year.
Freezing cells probably isn’t a good idea; they degrade too easily and with utility companies going on the blink as they often do, what happens to the cells housed in those appliances?
It’s Animal Cell Meat (ACM). I figure you’ll be mixing animal cells, so there won’t be much need for chicken cell meat, pig cell meat, cow, lamb, goat…cell meat. Can you guarantee that? People will want to know.
While you figure this all out STOP CALLING ANIMAL CELL MEAT ANIMAL-FREE. It’s a lie. Plus the brand was long ago created by THE ANIMAL-FREE CHEF – no prejudice, discrimination, enslavement, torture, slaughter. Those are the Five Principles to a better life for all animals, not only the human animal.
Go with the cells of roots that need soils to grow from seeds outside of the plant, not with animals who were designed to grow from a seed and an egg inside their own bodies.
UPSIDE FOODS went too far. They should have stopped at the plant, but they thirsted for blood. It will land them in a bad place.
REVIEW: IMPOSSIBLE SAUSAGE – 14 oz. tube – new to us – cooks like Impossible Beef – starts out soft, ends up hard – textures less fatty though. Firms up as you cook it.
Sausage flavors are subtle, maybe too subtle when compared to other plant meats, especially Light Life Gimme Lean.
Due to the neutral flavors however, this sausage can be used as Italian, breakfast, German, you name the ethnicity and it will work for YOU.
Thank you IMPOSSIBLE for not using high-heat that detracts from all other flavor qualities of this fine animal-free meat.
The meat and mushrooms I made as a base for the Bolognaise Bleu, became a topping in a deconstructed version of this popular dish, only because IMPOSSIBLE Sausage and Mushroom was so elegant that adding a tomato sauce to it would have neutralized its purpose. This animal-free meat demanded to be star.
If I owned a high-end restaurant, this animal-free meat topping would definitely be on the menu. The Best SAUSAGE CRUMBLE on Earth at SHARON’S ANIMAL-FREE ELEGANCE. The finest fine dining in the world.
Buttery was the most prominent flavor. IMPOSSIBLE FOODS once again does the impossible. I get it. Every culture in the world eats butter with everything. Everyone in the world will like this sausage. Guaranteed. Good one.
Leftovers, microwave or skillet bound, recook the same way – firm up as you recook it. Unlike Gimme Lean Sausage by Light Life, that becomes mushy if left in a sauce and/or after refrigerated and doesn’t recover, Impossible Sausage recovers the firmness.
1 sm. yellow onion – peel, cut in half, then rub over holes of hand-held grater/shredder to produce an onion snow – looks like snow cone ice
14 oz. thawed IMPOSSIBLE SAUSAGE
salt and fresh grind black pepper
2, DR. WT. 4.5 oz. jars mushrooms stems and pieces, including liquid from jars
1- In large pot, over medium-low heat, melt olive oil.
2- Add garlic and shaved onion both at the same time, stirring to coat with margarine. Cook, stirring often, towards the sides, not directly in the middle of the pot; that way it won’t burn as easily. Remove from heat, till you’re ready to add the sausage.
3- When ready, raise heat to medium and place IMPOSSIBLE SAUSAGE all at once in pot, breaking it apart with a wooden spoon or spatula, while stirring into garlic and onion.
4- Salt and pepper to taste, then continue to cook, stirring fairly often to reach the heat to all sides.
5- When the sausage firms up and it will noticeably, add mushrooms including the liquid from jars. Stir well.
6- Reduce heat to low and continue to cook for several minutes, till done to your liking. Taste to be sure. Remove from heat till ready to reheat and serve.
I found something better than Oreos. Remember those rock-hard cookies that Madison Avenue claimed were America’s favorite cookie? The one with an unnatural black chocolate cookie that didn’t taste like chocolate and a center that textured like over-sweetened cardboard? The cookie that had to be dunked in milk in order to soften it up?
So walking to school and stopping at the corner store to buy some cookies, one had to buy a carton of milk with it. Imagine walking and dunking. Not fun.
There’s a slimmer, more sophisticated version. Milk is not required. You can put the cookies in your pocket and always have one hand free. Plus they’re crispy not cementy. Easier on the teeth and gums.
Oreos are dangerous. So dangerous they’re now called racist. Black on the outside, white on the inside. That’s what blacks call each other when they think they’re acting like white people.
I didn’t know behavior had a color. What does a black person acting like a white person look like? I don’t know. Blacks do.
What does a white person acting like a black person look like? I don’t know that either.
Make any veggie sandwich extraordinary with CRISPY FRIED ONIONS by French’s, Veggie Bacon by Yves and Blue Cheeze Dressing by daiya! Make sure the bread is fresh (lightly toasted if you like), the lettuce is crisp and the tomatoes ripe! You hit the Trifecta!
TAFC ClipBoard: The occupier Jews and all those who support their actions are once again proving that Jews have no respect for the property rights of others. If they want it, they take it and if you protest too strongly, they’ll make your life and the lives of your families living hells.
The old Jewish way of destroying the lives and businesses of people they hate has to come to an end. They can’t keep on doing it over and over again with impunity.
If they want a global presence, with that comes a global responsibility – so far they haven’t shown it. They act like thugs making demands they know people can’t meet as justification for thievery.
One doesn’t abandon a trademark, because they choose not to sell their product in certain locations. What kind of twisted thinking is that? The West Bank doesn’t own the trademarks of every product sold there. When the product goes, the trademark stays? A trademark belongs to a company, not a town or city or state or occupied territory.
Nobody abandons a trademark in a city.
Israeli Company Illegally Seizes Ben & Jerry’s Trademark in the West Bank
August 18, 2021 Blog, News
Unilever, the company that owns the Ben & Jerry’s trademark issued a strong response after an Israeli NGO moved to illegally seize the trademark in the occupied West Bank, the Israeli Jerusalem Post newspaper reported on Wednesday.
The Israeli attempt followed a recent decision by the giant ice cream maker to divest from the West Bank in response to Palestinian calls for boycotting illegal Jewish settlements, which are built on occupied Palestinian land.
“Shurat HaDin Israel Law Center has claimed that Ben & Jerry’s has ‘abandoned’ their trademark in the West Bank,” the Post reported.
Unilever response was swift:
“Unilever unequivocally rejects all your assertions set forth therein including that Unilever has abandoned its trademark rights for Ben & Jerry’s in what you refer to as the Judea and Samaria region of Israel,” the company said in a letter.
The statement was in response to an earlier letter sent by Shurat HaDin’s President Nitsana Darshan-Leitner.
“The Shurat HaDin Law Center has now registered a commercial entity with the Israeli registry of corporations called ‘Judea and Samaria’s Ben & Jerry’s.’”
“The plan involved selling ‘Judea and Samaria’s Finest Frozen Chosen People’ complete with a portrait of Theodor Herzl, the founder of the modern Zionist movement,” the Israeli newspaper reported.
The decision by Ben & Jerry’s ice cream to divest from the occupied West Bank was welcomed by Palestinians.
“Ben & Jerry’s decision to suspend its operations in the West Bank is proving critical to the Palestinian efforts aimed at holding Israel accountable for its military occupation, apartheid and war crimes,” Ramzy Baroud wrote in a recent commentary.
“By responding to the Palestinian call to boycott apartheid Israel, the ice cream giant has delivered a blow to Tel Aviv’s attempts to criminalize and, ultimately, end the global Boycott, Divestment and Sanctions (BDS) campaign,” Baroud added.
That so many people hold on so tightly to their animal-consuming behavior and resist so vehemently animal-free alternatives proves the addiction to the animal.
IT’S A TELL.
All addicts exhibit the same behavior patterns when even the thought of whatever they’re addicted to threatens to be removed from their control.
The word threaten is important, because these otherwise sane individuals will go to great lengths to keep eating the flesh and blood to which they are addicted.
Make no mistake here. Many people can consume animals and not fall into that addiction trap, just like any other addiction such as alcohol, cigarettes, sex, caffeine, drugs. Most people can, when required, quit that which isn’t needed for survival without much effort. In other words the addiction is psychological rather than physical. It’s not a big deal.
For everyone else it is a big deal. Especially when the addiction is woven into the fabric of life at every single level of consumption. Everywhere they go and look they see Madison Avenue throwing animals into their faces. They can’t escape it.
Even those not addicted become attached to animal consumption by the sheer force of peer, family and friend pressure – everybody is doing it so it must be right to do. Even Mom. That’s a big pressure right there.
Mom does it and why does Mom do it or keep doing it? Because Dad does it and wants his family to enjoy what he enjoys. Like a status symbol among men, the bigger the steak the better.
Dad, men and the Moms wanting to support their men will be the hardest to flip.
Tread carefully around an Animal Addict. It’s a non-recognized form of addiction and there are no sponsors visible enough to help these addicts quit eating animals. They’re on their own and will go to extraordinary lengths to make their animal consumption appear normal and a right given by the Gods of every religion.
Ever notice that Michelin gives up to three stars to restaurants not food and not chefs? Tableware is as important as the food, service and who owns the restaurant.
Ever hear of a three star dish or a three star chef?
Why? Because he wasn’t species-specific enough and you all were.
Flesh and blood is not meant nor designed by the universe to eat. It is designed to survive and thrive as flesh and blood for it’s own sake, not for the sake of any other flesh and blood being.
So this is the French way, I take it?
Serve it high class in a high way by high staff with noses so far into the stratosphere, they can’t smell the food. Then they bend their backs to the universe to hover over their creation hoping subconsciously that the universe overlooked them. Or if the universe took notice, they would see the live human laboring over something not recognizable to anyone as the animal they slaughtered for the plate.
The French have a long history of covering that which is undesirable to make it more palatable to those they hoodwink with their sauces.
When looking for the cow on the plate, they overlook the cow in the sauce.
As the border situation continues to grab headlines and even a recent visit from Vice President Kamala Harris, those farmers and ranchers along the border are seeing the situation getting worse every day.
The new reality for many farmers in Southern states are “bailouts,” where smugglers driving vehicles crowded with immigrants entering the U.S. illegally are in a police pursuit. As everyone bails out of the vehicle, the smugglers crash through fences, dump clothes and backpacks, and leave children to fend for themselves.
“There is a crisis going on along the border, not just the Texas border. Unless you have been here and live here, you have no idea how bad it is. No idea until you live it,” says Stephanie Crisp-Canales
Crisp-Canales was born and raised in LaSalle County, Texas, about 56 miles from the Mexican border. When she was a child growing up on the family ranch, many immigrants crossed the border illegally, looking for a better life.
“They didn’t steal. They didn’t try to break into your house. They came to the door, rang the doorbell and just wanted something to eat. Most of them offered to do something in return for food and wanted to do something to repay the kindness you showed them,” Crisp-Canales shares.
When she was 14 or 15 years old, she had her first experience of those trying to do harm against her. “At that point I started to see a change, and it no longer became as safe to go outside,” she recalls.
“It has slowly gotten worse and worse and worse until where we are today. We have multiple bailouts a day,” she explains.
The American Farm Bureau Federation joined all 50 state Farm Bureaus and Puerto Rico Farm Bureau in sending a letter in early June urging the Biden administration to address the surge of undocumented immigrants entering the United States. The letter points out that local and state border security resources have been exhausted, leaving little help for farmers and ranchers. It highlights the problem of human smugglers, known as Coyotes, explaining that landowners live in fear while Coyotes reap a windfall from leaving people destitute.
“Human smugglers (Coyotes) are making false promises and doing whatever it takes to get paid and get away, including jeopardizing lives and property,” the letter continues. “In their desperation to evade law enforcement, Coyotes abandon people, steal vehicles, vandalize property and threaten the safety and livelihoods of farmers and ranchers. They are often criminals who smuggle drugs and firearms into the country, frequently leaving them on farmers’ and ranchers’ property, causing unrest for farm and ranch families.”
Crisp-Canales explains previously when a bailout occurred on your property, the landowner could claim that vehicle. The salvaged vehicle could then be used to pay for repair costs and offset the costs from the bailouts of the coyote drivers who unload immigrants across the terrain if there’s a threat of being caught. Now the laws require the vehicle to be sold at auction and the landowner isn’t compensated at all.
“We have to pay to fix our fences and replace gates when it’s happening multiple times per day. It is costly. It sucks. It’s just awful,” she laments.
Fellow Texas rancher Dale Smith shares the current scenario is “dramatically different than what we’ve seen in the past.” Previously, he would see families or people who were friendly. Now it is individuals with camouflaged backpacks cutting fences and people on the highway carrying firearms and drugs along with a dozen people crammed into a vehicle.
Texas rancher Brian King says over the last six years he went from having just two bailout incidents on his farm to a now weekly occurrence over the last four months.
Bill Martin, who farms in Dimmit County, Texas, has been ranching all his life. “This is just about the worse I’ve ever seen traffic coming in across the border,” he states. Prior to this year he went two years without seeing a single illegal. Now he’s picking up 50 pounds of leftover backpacks and clothes just dumped on his property for those who don’t need it for the next stage.
He recently found the water line left running. “If I hadn’t found it, it would cost me $1,500 and the cattle wouldn’t have had water.”
Marcus Canales of LaSalle County says everybody knows South Texas has always had its issues with those crossing the border. But the surge coming in continues to create headaches. In his location near Interstate 35, one of his biggest fears is if a bailout opens up a fence and a cow gets out on the interstate, he can get sued.
Jim Chilton is a fifth-generation Arizona rancher and has land with 14 miles exposed to the Mexico border. When he started farming at the location west of Tucson in 1987, there was no real issue at the border. In the mid-1990s to 2008, waves of people were coming in and mainly headed to California, Illinois and the coasts to work until the recession hit and the traffic stopped.
After that, Chilton says the drug cartels took over all the truck trails on his ranch, and he believed the traffic changed to drug packers. The drug packers and cartel now use people who do want to seek asylum as decoys and once border control’s attention is diverted to those individuals, the cartel knows they can run the drugs up without fear of apprehension.
“We need to secure the border because the people coming across our ranch aren’t asylum seekers; these are bad guys,” Chilton shares.
You say you don’t want a recipe. You laugh and say we don’t need your crazy dumass recipes. You’re dismissive when you say it’s not helping us.
We need help you say, and all you do is cook.
We have plenty of recipes, you say.
You keep asking God to help you, so naturally that’s where I went. Why go elsewhere? Do you even know what you want? Do you know where and how to get it?
I travelled along your lines to help you figure out what you’re asking God. You know don’t you, that the universe is God and God is the universe – in many forms and continues to grow in all directions including inward.
You say: Forget the damn recipes; we need help not a recipe.
That’s what the universe recognizes and the way in which the universe communicates – through recipes.
Formulas, measurements, combinations, methods, ingredients or contents, interaction.
It’s all about the recipe.
Do you have one to show the God you pray to or the universe from which you expect miracles?
What’s the formula for your success? Individually. Forget the group. One person.
White people are neither the problem nor the solution. You give them too much credit and too much blame and where does it get you?
The universe needs all lives to survive and thrive. And you’re blocking the recipe by making one ingredient more important and leaving out critical ingredients to the success of the recipe.
The universe said no to your mattering formula. All matter matters – all the time – and you told the universe you wanted to change that recipe.
But you didn’t come up with a better one. You made the existing one worse. I’m looking at all the recipes you say you have and they contain the flesh and blood of God’s beloved animals. So that’s the plan? Who do you want God to kill that you haven’t already killed? God sees all of you as killers not peacemakers. You’re eating up all of God’s creatures, even each other.
Go back and make the recipe better.
Recipes are the only thing the universe cares about. That’s what the universe is – a recipe.