May 12, 2012
Want to learn more about meat? There are several recent good books. "Whole Beast Butchery" by Ryan Farr with Brigit Binns (Chronicle, $40). Do you really like cutting meat? I mean, really like it? This book, from the owner of San Francisco's 4505 Meats, is packed with very detailed, somewhat graphic photos of that being done. Granted, most of us will never be in a position to break down a whole short loin of beef, but there is a certain reassurance in knowing how it's done.
August 24, 2012
Re "Meatpacker closed over cow cruelty," Aug. 22 I'm pleased that footage submitted to the U.S. Department of Agriculture by Compassion Over Killing has forced closure of Central Valley Meat Co.'s slaughterhouse. But how can the needless slaughter and butchering of healthy animals be deemed anything but inhumane? Even the textbook killing and processing of a farm animal is a horrific sight. We should all be required to see in graphic detail the journey that brings a chunk of animal flesh to our dinner plate.
July 14, 2011 |
When tourist James Barker had dinner at the home of his Ethiopian hosts, he knew he'd have to be polite and eat whatever indigenous cuisine they offered him. He didn't know it wouldn't be cooked. Ethiopia is "a nation who generally live[s] on raw meat, and it cannot be supposed that they have made great advancement in their cuisine," the Briton wrote in "Narrative of a Journey to Shoa," an 1868 account of his Ethiopian odyssey. Nearly a sesqui-century later, it looks like Barker was prescient.
January 9, 2011 |
Beginning in 2012, dozens of popular cuts of raw meat will have "nutrition facts" labels listing total calories, calories from fat, total grams of fat and grams of saturated fat. Cholesterol, sodium, protein and vitamin content will also be given. Beginning in 2012, dozens of popular cuts of raw meat will have "nutrition facts" labels listing total calories, calories from fat, total grams of fat and grams of saturated fat. "It's kind of a mystery now" what's in there, says a USC professor of preventive medicine.
July 5, 1985 |
That old American standby, the meat pot pie, has a long history. Back in the days of the Roman Empire, these pastries were served at banquets, sometimes with live birds under the crust, which must have startled unwary guests. In the 16th Century, the English gentry revived the ancient custom of meat pies.
January 27, 2010 |
In 1932, Winston Churchill, appalled by the leftover bones and gristle crowding his dinner plate, predicted that in 50 years "we shall escape the absurdity of growing a whole chicken in order to eat the breast or wing by growing these parts separately under a suitable medium." It's taken longer than that, but at the dawn of the 21st century we're finally closing in on tasty and eerily healthy meat grown by scientists instead of Old MacDonald. "It's been a thought problem for scientists for decades," says Jason Matheny, director of New Harvest, a nonprofit organization devoted to global efforts to produce cultured meat.