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3 votes
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What the 'meat paradox' reveals about moral decision making
4 votes -
Confessions of a slaughterhouse worker
23 votes -
Feeding Bill Gates a Fake Burger (to save the world)
4 votes -
Fishermen and reindeer herders in northern Siberia have long snacked on raw, frozen fish and meat. Shaved thin and often dipped in sauce, the dish is one of Russia’s hidden delicacies.
9 votes -
The three best ways to cook steak
9 votes -
KFC to sell Beyond Meat's plant-based 'fried chicken' in the southern US
18 votes -
High risk of injuries in Denmark's live piglet export trade – cheaper labour and costs have driven animal exports from Denmark to Poland, but critics fear corners are being cut
4 votes -
Iceland didn't hunt any whales in 2019 – and public appetite for whale meat is fading
6 votes -
Everything you need to know about dry-aging duck at home
7 votes -
A lawyer who represented hundreds of victims in the Jack in the Box E coli case in the 1990s is now taking aim at salmonella, which over the past decade has become the most dangerous bacteria in meat
7 votes -
Would you eat lab grown human meat?
This question popped up between my friends and I when we were discussing the possibilities of lab grown meat. When discussing lab grown meat, one of the arguments for it is that it is far more...
This question popped up between my friends and I when we were discussing the possibilities of lab grown meat. When discussing lab grown meat, one of the arguments for it is that it is far more ethical to consume as it didn't originate from a living, conscious being. But if you replace the meat being grown in a lab to human meat rather than fish or beef, is it still less ethical? Or is it something that will be seen as incredibly taboo to the point where it should be outlawed?
I would be curious to read your thoughts and points of view on this!
For me, it's going to be a hard no that it shouldn't it be done. But to be honest, I feel like my feelings regarding it come from an emotional perspective rather than a logical one.
Edit: Let's throw in lab grown human organs as well. Say these are the organs that aren't suitable for transplant, but are perfectly edible.
36 votes -
The meat-lover’s guide to eating less meat
9 votes -
The world of wagyu beef is confusing. Here's what you need to know about how to cook wagyu beef at home.
6 votes -
Denmark's industrial pig farms are stunningly productive, but there is another side to their success
5 votes -
Icelander livestreams ten-year-old McDonald's cheeseburger – Hjörtur Smárason bought his McDonald's meal in 2009 to see how long it would take to decompose
13 votes -
Can you turn a grape into a "meat berry"? - Tissue recellularization
2 votes -
Headline Whiplash: Red meat is good for you now? (Research meta-review)
4 votes -
Meatless meat is becoming mainstream — and it’s sparking a backlash
15 votes -
Is anyone else interested in (or actively pursuing) meat from more ethical and sustainable sources?
I consider both industrial meat production and veganism to be sub-optimal across all dimensions. I've recently jumped into this growing niche market for more sustainable and ethical meat. It's a...
I consider both industrial meat production and veganism to be sub-optimal across all dimensions. I've recently jumped into this growing niche market for more sustainable and ethical meat. It's a little more pricey, unless you buy in bulk (e.g. 1/4 to full cow at a time), but I think it's worth it in the end.
I'm looking to share sources of info and network of producers/farms in this regard. Allan Savory has the Savory Institute which I found to be a good start. Though FYI there have been back-and-forth essays written about the criticism and defense of these practices (too many to post here but easy to find in the two above links).
I found one local family-operated farm that practices e.g. "organic" (in this case no herb/pest/fungi-cide) farming (crops for the animals), legitimate free-roaming chickens and sustainable land management that allows soil and ecology equilibration (reducing fertilizer use and subsequent runoff). Plus, buying and directly supporting local farmers and ranchers is always a plus!
EDIT: I foresee this thread being hijacked towards a discussion about how "meat is bad" and how we eat too much meat etc. I am being narrow here because I want to be pragmatic, rather than opine on global economics and dietary needs.
15 votes -
Scientist who discredited meat guidelines didn’t report past food industry ties
8 votes -
In Greenland, Thai restaurants serve whale skin sushi and reindeer pad krapow
7 votes -
Meat isn’t evil, it’s how we raise it, how it’s prepared, and what it’s eaten with
9 votes -
The schools where meat is off the menu for climate reasons
8 votes -
How Texas barbecue found a home in rural Sweden
7 votes -
You might not want to eat bugs. But would you eat meat that ate bugs?
15 votes -
Is a meat-free diet really as healthy as vegetarians claim?
6 votes -
Shalt thou eat an Impossible Burger? The definitions of "halal" and "kosher" are being challenged by new food technology
9 votes -
Impossible at home
8 votes -
A taste test of meat-replacement burgers, including the Impossible burger, Beyond Burger, and others
12 votes -
As a proposed ban of foie gras makes its way through the New York City Council, duck farmers and animal rights activists are scrambling to make their respective cases
9 votes -
We put a “sin tax” on cigarettes and alcohol. Why not meat?
15 votes -
America is obsessed with beef. But it has no use for hides, so leather prices plunge
9 votes -
Finland urges EU to consider banning Brazilian beef over Amazon fires
25 votes -
If we want to save the world, we have to eat less meat
22 votes -
This is the beginning of the end of the beef industry
15 votes -
Currently, slaughterhouses in the US are allowed to process a maximum of 1,106 hogs per hour. Pork producers want to do away with the speed limit and reduce the number of federal inspectors.
9 votes -
If we all ate enough fruits and vegetables, there'd be big shortages
12 votes -
Coleslaw kissed by fire: Grill, smoke or ember-roast cabbage to make this traditional side dish the star of the barbecue
6 votes -
Beyond Meat is working on fake bacon and steak
11 votes -
Socialist People's Party wants a debate on whether it should be legal to produce and sell French delicacy foie gras in the EU
8 votes -
Vegetarian protein is just as 'complete' as meat, despite what we've been taught
25 votes -
Beyond Meat has hit the ‘short-squeeze trifecta’ as borrow fees keep soaring
18 votes -
Would you eat a burger made out of CO2 captured from the air?
9 votes -
So far cultured meat has been burgers – the next big challenge is animal-free steaks
6 votes -
Mississippi is forbidding grocery stores from calling veggie burgers “veggie burgers”
21 votes -
Will Impossible Burgers be the norm for Gen Z?
20 votes -
In defense of the salmon burger
4 votes -
Impossible Burger shortages hit White Castle and Red Robin
11 votes -
Sausage expert guesses cheap vs expensive sausage | Price Points
9 votes