version

Well-known member
I never think about the process of how meat gets to my table. that's not an excuse, just the way I am, for whatever reason... I just don't think in those terms.
I think that's the case for most people, but you have to wonder whether that's by design. Somebody decided to keep these farms and facilities out of sight and punish anyone trying to shine a light on them.
 

version

Well-known member
Ag-gag laws are anti-whistleblower laws that apply within the agriculture industry. Popularized by Mark Bittman in an April 2011 The New York Times column (but used long before then by advocates), the term ag-gag typically refers to state laws in the United States of America that forbid undercover filming or photography of activity on farms without the consent of their owner—particularly targeting whistleblowers of animal rights abuses at these facilities.[1] Although these laws originated in the United States, they have also begun to appear elsewhere, such as in Australia and France. Some of these laws, such as the failed proposal in Pennsylvania, have a wider scope and could be used to criminalize actions by activists in other industries.[2]

Supporters of ag-gag laws have argued that they serve to protect the agriculture industry from the negative repercussions of exposés by whistleblowers. The proliferation of ag-gag laws has been criticized by various groups, arguing that the laws are intended primarily to censor animal rights abuses by the agriculture industry from the public, create a chilling effect in reporting these violations, and violate the right to freedom of speech.[3] A number of U.S. ag-gag laws have been overturned as violations of the First Amendment to the U.S. constitution.
 

version

Well-known member
Sometimes I wonder whether we all need to be hauled into these places and made to look at what we're doing the way the Germans were after WW2.
 

Leo

Well-known member
before gentrification drove the meat business up to hunts point in the bronx, a portion the far west side of Manhattan was a meatpacking district where freshly slaughtered animals were brought in and a cluster of processing businesses would butcher them up and sell to restaurants and markets (I imagine similar to London's Smithfield, but not fenced off). their work day started before dawn in order to get the meat out to customers early in the day, we'd sometimes take the day off and go ride our bicycles over there in the morning and you'd see huge half-carcasses hanging on meat hook along the sidewalk before there were wheeled in for processes. decades later, the sidewalks still have a stench of blood.

that neighborhood was also a section for trans prostitutes, you'd see them going behind the meat delivery trucks with johns.

and now, of course, it's the home of pricy condos, the high line, the standard hotel and Whitney museum. and still called the meatpacking district, to give it some "gritty" character.
 

Corpsey

bandz ahoy
Just had yaki udon from wagamama

I had it when I was pissed and tripping last weekend and loved it and now it's turned to ash in my mouth.

Tasteless garbage covered in salt.

Corpseys deliverevioows
 

DannyL

Wild Horses
I think that's the case for most people, but you have to wonder whether that's by design. Somebody decided to keep these farms and facilities out of sight and punish anyone trying to shine a light on them.
One of the early Larry Law Spectacular Times pamphlets was about the meat industry. They were bite size adaptations of Situationist theory - I thought this one was the best, a really powerful new application of the ideas, how the industry hides so much.
 

Leo

Well-known member
christ, patty. sweet before savory? I couldn't do it, mind and body with reject it. once I've had something sweet, the door is closed, no more eating. sweet caps off, not precedes, a meal.
 

pattycakes_

Can turn naughty
Having said that, I met a girl at that Buddhist place last year who was the most meticulous diet person ever and she swore that enzyme-wise, the body deals much better digesting sugar before savoury. Never bothered to find out if she was right
 

Mr. Tea

Let's Talk About Ceps
Last night we had a simple peasant repast of home-made bread, duck liver pâté and about six types of blue cheese. Plus some of my mother's greengage chutney and some lime pickle. And rocket, cherry tomatoes, and olives. And some brown ale and a glass of rioja.
 

WashYourHands

Cat Malogen
Barnsley lamb chops, with an overnight marinade of honey, black pepper and paprika. Course salt just before they go in the oven to render the fat and the honey is perfect for sweetening the meat (could swap for lemon juice too). There should be an altar to paprika. Yield to the Paprika God.

Crushed spuds, with chives and butter and a heap of salad.
 
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