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6 votes
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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 -
Norwegian teen cooks and eats her own horse after it was put down
6 votes -
One Mai Tai, and hold the colonialism
4 votes -
"We are in a war zone against this disease.” Climate change is fueling fire blight, and Northern Michigan’s apple orchards are at risk
4 votes -
India isn’t letting a single onion leave the country
9 votes -
A field guide to sweet potato varieties (and the dirt on yams)
5 votes -
Peel, chop and stir for hours: How Appalachia’s beloved community apple-butter parties live on
7 votes -
In Greenland, Thai restaurants serve whale skin sushi and reindeer pad krapow
7 votes -
How Ireland's Kerrygold butter became a mainstay in US kitchens
9 votes -
The next big thing in dining: virtual restaurants
5 votes -
What makes gumbo gumbo? A guide to Louisiana's signature stew
6 votes -
Meal-kit delivery teardown: Blue Apron vs. HelloFresh
8 votes -
Things chefs do that you should not do: Just say no to lemon zest, “ripping hot” pans, and the ice bath
18 votes -
Are New Zealanders buying slave-picked tinned tomatoes?
7 votes -
Meat isn’t evil, it’s how we raise it, how it’s prepared, and what it’s eaten with
9 votes -
Every way to cook a steak (forty-three methods) | Bon Appétit
6 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 -
American connoisseurs have traditionally stayed away from German wine. A new generation of producers — and global warming — is changing that
6 votes -
Blindfolded Tasting Challenge - Recreating Maangchi's Dakbokkeumtang (Spicy Braised Chicken)
4 votes -
The tangled history of spaghetti bolognese
8 votes -
Inside the launch of the Cosmic Crisp apple, the “largest launch of a produce item in American history”
9 votes -
Making sense of all the choices in the yogurt aisle
6 votes -
Shalt thou eat an Impossible Burger? The definitions of "halal" and "kosher" are being challenged by new food technology
9 votes -
Inside the competitive oyster-shucking scene in China
8 votes -
Impossible at home
8 votes -
How to make alkaline, low-hydration ramen noodles at home
9 votes -
On Restaurant Day in Helsinki anyone can open an eatery anywhere
5 votes -
A taste test of meat-replacement burgers, including the Impossible burger, Beyond Burger, and others
12 votes -
How tax policy gave us White Claw hard seltzer
7 votes -
The infamous, vertically sliced St. Louis bagel is not an abomination—it’s a brand-new playing field
18 votes -
After bears kept coming to this man’s bee farm to steal honey, he decided to turn them into honey tasters
9 votes -
Stop mocking vegans
32 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 -
Every year, Paris holds a Grand Prix to crown the city’s best baguette – and in recent years, the winners have been bakers whose ‘origins’ are far from France
6 votes -
A bad year for onions
4 votes -
Dan Souza and Andrew Rea make pancakes with a robot | What's Eating Dan
9 votes -
We put a “sin tax” on cigarettes and alcohol. Why not meat?
15 votes -
Crab rangoon: How a fusion of at least four cuisines created a beloved and misunderstood dish
7 votes -
Finland urges EU to consider banning Brazilian beef over Amazon fires
25 votes -
"Whipt Cream, Like Snow" (Cream Puffs) | 18th Century Cooking
4 votes -
An introduction to Korean barbecue
6 votes -
Lab-grown dairy: The next food frontier
9 votes -
Chicken Parmigiana (Good Eats: The Return)
12 votes -
What's the Difference between... heirloom, beefsteak, plum, grape, cherry, and cocktail tomatoes?
11 votes -
What are some healthy convenience foods/recipes?
I've been making an effort to eat healthier but sometimes putting in the effort is hard--especially when tough life situations arise. What are some foods and recipes I can have on hand that are...
I've been making an effort to eat healthier but sometimes putting in the effort is hard--especially when tough life situations arise.
What are some foods and recipes I can have on hand that are dead simple yet nutritious?
Below are some guidelines of what I'm looking for. I'm open to any ideas, but the main feature is that it has to be EASY:
- No prep or very low prep
- If prep is needed, can be made in a large batch and stored as individual servings
- Few ingredients
- Prepackaged foods are an option (so if there's a great protein bar out there or something I'm totally open to it)
- Instant pot is a cooking option (so if you've got any good pressure cooker dump recipes, let me have them!)
Any recommendations?
15 votes - No prep or very low prep