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
Read the rest
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
Beef Products Inc. (BPI), manufacturer of "lean finely textured beef," aka "pink slime,"
announces it will shut down three of its four plants on May 25. The plants destined for closure are in Amarillo, TX; Garden City, KS; and Waterloo, IA. The one remaining facility is in South Sioux City, NE and will operate at reduced capacity. More than 650 workers will lose their jobs, according to BPI. More at Food Safety News
. BPI has a "pro-pink-slime" website here
: beefisbeef.com. Read the rest
Filet mignon served in restaurants is often, in fact, an agglomeration of scraps of lesser beef, welded together with Meat Glue. [ABC]
Terje took powder and dusted it liberally over the meat pieces. The coated stew meat then went into a circular tin to give it a nice, round filet mignon shape. He was also able to make a New York strip out of thin cuts of round steak. Adding water makes a soupy glaze, and an easier way to coat the meat.The final steps were to seal the meat in a vacuum bag, adding some pressure to the bond, and then it was off to the fridge to set overnight. Twenty-four hours later, the humble $4-a-pound stew meat now looks like a $25-a-pound prime filet.
Delicious. Read the rest
"For the lucky Brits," as Fox News put it, are 14" pizzas with sausage-stuffed crusts
. The Pi of this pie makes for 44" of hot dog. Read the rest
Last week, you probably heard about a study purporting to show that consuming any
amount of red meat significantly upped your risk of premature death. If that news has you freaked out, I highly recommend reading Deborah Blum's roundup of high-quality news coverage of this study
. Her piece explains what the study does say, what it doesn't say, and why some evidence is better than other evidence. The takeaway: You should probably be reducing the amount of processed
meat that you eat (but we already knew that). Read the rest
Timothy Pachirat, Assistant Professor of Politics at The New School for Social Research and the author of Every Twelve Seconds, is not the first to see industrialized violence and political analogues in the slaughterhouse. But rather than write an exposé, he took a job at one to see how it works from the perspective of those who work there. I interviewed him about his experiences on the kill floor. Read the rest
You see that whitish stuff in the petri dish? That, my dears, is lab-grown meat. Meat made without all the physical, environmental, and ethical mess that goes along with raising actual animals for food.
The little tabs on either end of each piece of meat are Velcro, used to stretch and "exercise" the muscle cells that make up this lab meat. (Some earlier attempts at growing meat in the lab failed because, without exercise, muscle tissue isn't something that's particularly palatable.) It's white because there's no blood running through it. And, to create food, you'd have to combine this single layer of muscle tissue with thousands of other layers of muscle and lab-grown fat.
Dutch biologist Mark Post, the man behind the meat, thinks that he can build the world's first lab-grown burger within a year for a cost of $345,000.
You can read the full story in an article by Reuters' Kate Kelland
Image: Francois Lenoir / Reuters
Read the rest
Between the vintage meat industry infomercial
doing the rounds again, @GlennF pointing out
that there may be bits of hundreds of cows in a single pack of hamburger, and my longstanding love of this YouTube
, I thought a quick tribute to all three was in order. [Video Link
The music is titled "Some sort of machine pooping out big blobs of meat." Read the rest
Calling all Houstonites! The Tx/Rx Labs hackspace is hosting a series of BBQ-infused open houses through the month of March:
What's a Hack-B-Q? Think free B-B-Q with the added bonus of getting to share knowledge with TXRX Members who have expertise in exciting DIY technology projects. And that's just for starters: There are tons of exciting projects in progress and members with expertise in chemistry, electrical engineering, biology, physics, programming, mechanical engineering, and many others, all of whom are interested in sharing that knowledge for the benefit of the community.
Oh yeah, and did we mention FREE TI LaunchPad Dev Kits? (while supplies last)
) Read the rest
Penfold sez, "A useful t-shirt depicting the cuts of meat one might use to butcher a human. Ever wondered where your tenderloin is?
This shirt is a great ice-breaker when meeting cannibals. It would also be handy for coping with a desert island/mountainous plane crash survival (Your friends' survival, obviously, not yours. Now that's altruism) situation."
My physiotherapist has a funny habit of pointing to bits of my back and going, "Right, I'd like you to think about flexing this part right here under your left sirloin." Funnily enough, this turns out to be a pretty good way to align my conscious will with my prioperception.
(Love this. Penfold, can you drop me an email please? I'd love to talk further with you about the possibilities for the design, but you didn't put your email in the submission.)
They're made out of meat!
Previously:Business cards made from meat
Terry Bisson's "They're Made Out of Meat" video
Read the rest
This canned meat product from ThinkGeek costs $10 and is an 'excellent source of sparkles.' Read the rest
According to this Korean news site, shilly Koreans have figured out how to use their iPhones and other electrostatic touchscreen devices without removing their gloves: instead, they use miniature sausages, which are close enough to a human finger in composition to trick the screen into responding.
IPhone frenzy in the mini-sausages 'maekseubong' a special
Previously:Soviet-era Estonian meat commercial - Boing Boing
Scientists invent "meat spaghetti" to trick kids - Boing Boing
Victoria Reynolds's meat paintings - Boing Boing
Famous Chinese meat-product buns called "Dog would ignore it ...
Read the rest