Alex Lambert used to be head chef at the Littleover Lodge Hotel in Derby, UK. That was before he posted on Instragram that he enjoys feeding meat to unsuspecting vegans.
From NZ Herald:
The chef and father-of-one has since denied he ever fed meat to anybody against their will. He claimed he only made the comment on Instagram to irritate a vegan woman he'd gotten into an argument with.
In his bitter exchange, he wrote to the woman: "Well you should find a better way to spend your time, my personal favourite is feeding vegans animal products and them not knowing."
The woman replied: "Hope you get caught one day, would love to see that. I know we're a minority and really don't give a sh*t because that has no relevance. Enjoy the heart disease."
After a group of vegans threatened a boycott of the hotel, Lambert was fired. He insists he doesn't really give animal products to unsuspecting vegans, and only claimed that he did to wind the woman up. He issued a statement, saying:
"I have been a chef for nine years. I have never in this time done anything like feeding a vegan animal products or slipped in contaminated food.
"My job has always been my passion and something I have always taken very seriously. It was a stupid comment said out of anger.
"For the record I have no issue with vegans." Read the rest
It's been nearly a year since I moved from London to Burbank, and in that time, I've been slowly iterating through various online tutorials to be better at charcoal grilling, something I had almost no experience with when I got here.
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The Kiwi Cafe, a vegan restaurant in Tiblisi, the capital of the eastern former Soviet republic of Georgia, was attacked by a mob of jeering, violent men who threw meat at the patrons and shouted, resulting in a brawl.
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People who work in chicken and turkey processing plants run by America's biggest poultry producers are routinely denied bathroom breaks. Because of this, some resort to wearing diapers while they're at work on the processing line, Oxfam America said in a report released Wednesday.
`They are in danger of serious health problems,' says the report.
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Researchers at the University of Illinois at Urbana-Champaign used ultrasound to transmit high-speed data through pork loin and beef liver. Why? They're developing a system for controlling wireless medical implants and also stream high-definition video from inside the body.
"You can imagine a device that is swallowed for the purposes of imaging the digestive tract but with the capability for the HD video to be continuously streamed live to an external screen and the orientation of the device controlled wirelessly and externally by the physician," says engineering professor Andrew Singer.
Singer and his colleagues posted their results on arXiv in a paper titled "Mbps Experimental Acoustic Through-Tissue Communications: MEAT-COMMS."
“To our knowledge, this is the first time anyone has ever sent such high data rates through animal tissue,” Singer said. “These data rates are sufficient to allow real-time streaming of high definition video, enough to watch Netflix, for example, and to operate and control small devices within the body.”
That's a whole new spin on dinner and a movie.
(Engineering at Illinois)
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McDonalds is testing a "cleaner-label" version of its legendary Chicken McNugget, reports Peter Frost, with an eye to replacing the current model nationwide in time for the Summer Games.
If you're eating in Portland, Oregon, you may already have eaten the upgraded McNugget, which has 32 ingredients and a "simpler recipe," according to the restaurant chain. It declined to provide the full list while it's in beta, but one presumes it includes chicken.
The cleaner-label McNuggets come as McDonald's combats the perception that its food is overly processed and laden with preservatives. Other restaurants and packaged-food companies also are rushing to respond to changing consumer tastes. Last year, McDonald's unveiled ads on TV and in stores that played up the fact that its Egg McMuffin breakfast sandwiches are made with freshly cracked eggs. It also ran a marketing campaign in late 2014 called “Our food. Your questions,” in which it enlisted former “MythBusters” co-host Grant Imahara to debunk myths surrounding McDonald's food.
I suspect the reason McDonalds is testing a new Chicken McNugget is simply that they made the current ones in 1983 and have finally run out. Read the rest
"It had a slightly antiseptic burn as if you spritzed the burger with some sort of acid spray," says Dustin "UPSO" Hostetler.
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I don't expect a $200 grill to last a lifetime. But it has to cook meats and veggies evenly, with good temperature control. And I found a pretty affordable grill that does that reliably.
The Science of Bacon Read the rest
Unreal lab-grown oysters from "The In Vitro Meat Cookbook," a glorious exercise in recipes as design fiction from Next Nature. More over at re:form. Read the rest
Arby's, inspired by customers who inquired about a poster in the restaurant depicting a heap of myriad meats, now sells an off-menu "Meat Mountain" piled with various kinds of animal flesh for $10. Here's what's between the buns: Read the rest
Eindhoven's Next Nature Lab is running an IndiegOgO fundraiser for a "Meat the Future Cookbook" -- a piece of design fiction setting out recipes we might be able to prepare when in vitro meat-growth is the norm. There's meat grown from your own flesh, cultured in a medallion you wear around your neck while it matures; rainbow meatballs, meat that you knit, meat-paint that kids use to paint edible pictures, meat cultured from samples of extinct dodos and dinos, and transparent meat "sushi."
There's four days left, and &eur;25 gets you a copy of the cookbook (&eur;15 for a digital version). Next Nature produces some gorgeous books on these lines, so it's a good bet that Meat the Future will be a lovely little piece.
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Most of the time, when somebody goes undercover inside a meat processing facility, it's done with the express goal of convincing other people to stop eating meat. But that wasn't what journalist Ted Conover had in mind. He was more just curious, especially given the growing trend of state laws preventing undercover infiltration of agribusiness facilities. So, using his real name and address, Conover got a job as a USDA meat inspector at a Cargill plant.
What's fascinating here is that the problems he finds have less to do with animal abuse (Maryn McKenna reports that Conover was surprised to find himself in a clean, safe, humane facility) and more to do with the abuse of antibiotics — a trend that is a major contributor to antibiotic resistance.
You can't read the full story for free, unfortunately. Such is the way of Harpers. But Maryn McKenna has a summary, Conover has a blog post on agribusiness gag laws, and you can buy access to the full story with a Harper's subscription. Read the rest
No, that's not a euphemism for anything. Buffon's Needle
is an 18th-century experiment in probability mathematics and geometry that can be used as a way to calculate pi through random sampling. This WikiHow posting explains how you can recreate Buffon's Needle at home, by playing with your food
. Read the rest
At the Smithsonian's Smart News blog, a fun post looking at historic debates in America's science media about whether it's okay to eat horse meat, with links to some Scientific American articles from the 1860s and 1870s.
One such article published in 1875, "Shall We Eat The Horse?," argues that "in not utilizing horse flesh as food, we are throwing away a valuable and palatable meat, of which there is sufficient quantity largely to augment our existing aggregate food supply. Supposing that the horse came into use here as food, it can be easily shown that the absolute wealth in the country would thereby be materially increased."
A decade later, SciAm published this piece screengrabbed above, on the shifting cultural norms that made eating horse totally not cool.
London mayor praises horse meat - Boing Boing
French gourmands: don't say "nay" to horsemeat - Boing Boing
U.K. "beef lasagne" made entirely of horse meat - Boing Boing
Horsemeat found in burgers - Boing Boing
How To Eat a Horse - Boing Boing
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What happens when you wed French suppliers and British standards? "The meat content of some beef lasagne products recalled by Findus was up to 100% horsemeat
, the Food Standards Agency has said." [BBC] Read the rest
Live from Uncle Jim's Worm Farm, these earthworms are just $29.95 for 2lb. And that's only the beginning: there are crickets sold by the thousand, highly expensive snails, delicious gutloaded mealworms, cockroaches and shrimp. (I like the way the word "Live" is placed in quotes for "Live" Lobsters.) Read the rest