supermarket meats

anonymous asked:

Animal activists and vegans help animals everyday by not eating them or supporting people who abuse them

i disagree HARD on that. This is such a middle class way of thinking. If youre vegan youre simply not BUYING meat, you arent doing anything to the meat industry. Youre still buying from shops and supermarkets who sell meat and thus still support animal cruelty. Youre not inpacting animal cruelty industry in any way, theyre still making as much as they were before veganism was “in”. Youre not doing anything FOR actual fucking animals. Youre not helping them, youre sitting on your ass drinking almond milk, being healthy, while there are animals starving and being abused everywhere. Doing something for animals is asking a butcher to give you meat scraps so you can feed them to the dogs in your local shelther, its saving leftovers to feed a stray cat in your street and this costs absolutely NOTHING, in contrary to a vegan diet which costs so much more than a normal one and is unachievable to people of the lower class.

anonymous asked:

hey vic! as someone who cares so deeply about the environment (i love all the content you shared lately on twitter! opens the eyes a lot), have you ever considered going vegetarian or vegan? have a nice day :)

I used to be a vegetarian for a bit, but then I moved to a small organic farm (I no longer live there, but I miss it - we even had goats), and we raised cattle there. There’s nothing environmentally wrong with consuming meat at a small scale - like hunting or small-scale organic production. The incredibly bad environmental impact of meat is linked to the mass production of it - that in some places 80% of grain production goes to meat, how much waste there is associated with raising animals in bulk, the horrible treatment of animals in most large-scale farms, and the amount of meat wasted during the processing stage, and not to mention in the actual supermarkets, when meat expires too quickly for consumers to purchase it. I eat meat now yes, but whenever possible I try to purchase it from local producers. Eating less meat is probably the easiest and least expensive way to lessen your carbon footprint, but that does not mean you have to go vegan or vegetarian - you just have to be more aware of where that product comes from, and the impact beneath it. 

  • Dumpster diving for fine literature; at least it has a system
  • AO3: An orderly library with books that may be slightly to not-so-slightly defaced
  • Livejournal: Random stacks of books piled in random places at your friend Steve's house
  • Deviantart: Looking for meat in a vegetarian supermarket
  • Tumblr: Looking for meat in a vegan supermarket

anonymous asked:

Just curious (feel free to ignore if you want)...what's your opinion on the Animal Liberation Front and Direct Action Everywhere? I know you've criticized PETA multiple times, and since these are other organizations who have been known for being more extreme in their activism, I was wondering if you were against them, too? Are there any big-name groups you support?

I’m a supporter of the work that Animal Liberation Front do. I still think that education and advocacy is the only way we will ever meaningfully secure rights for animals, but I do support direct liberation and economic sabotage as well. It’s hard to really form a sweeping judgement of Direct Action Everywhere since they’re so varied in their groups and activities, but I do have some issues with some of their methods. I have serious doubts about the effectiveness of storming into supermarkets to harass meat eaters at the checkout, which I’ve seen for myself a few times. I feel like advocacy and protest in public spaces is far more effective and is much less likely to turn people away from our cause. 

I am more a supporter of protest movements than I am of any of the big charities, for example I think that what the Save movement are doing in Europe and America I think is really admirable, as well as various small-scale education groups and saboteurs. The only big animal based charities I have no reservations about are Farm Sanctuary and Sea Shepherd. As for the big names like Mercy For Animals and Animal Aid, they definitely do a great deal of good, but I still see them pushing a welfarist agenda and celebrating tiny concessions by the meat and dairy industries, and while I understand the reasoning behind it and the need to gain supporters and funding, I still hate to see it.

Gardein Rant

So Pinnacle foods (which makes most of its sales from TV dinners like Hungryman and various frozen fish brands) bought out Gardein back in 2014, and perhaps at the worst time of all - 2016 has been pretty much the shittiest year for everyone I know - they’re finally making major changes to the company. 

Most people have already heard the sad news, but Gardein is discontinuing 17 different products in Canada starting 2017. The only Gardein products that will be restocked in Canada next year are the Beefless Ground, Fish Filets, Mandarin Orange Chicken and 7 Grain Tenders. 

And if you missed the update, not only are they pulling out 17 different products from Canada (some of which might also be discontinued within the US, but they haven’t said which yet - only that “this will affect the US as well”), they’re planning on introducing a 12.5% price increase on the remaining products come next February - an increase that will likely be seen in both countries.

In which case… OK, correct me if I’m wrong. but Gardein is THE best selling meat alternative brand in Canada. It’s in over 22,000 grocery stores and I don’t know a single person who avoids meat and DOESN’T love Gardein. Some of my friends would marry Gardein if they were a person. The original CEO reported that they pulled in 100 MILLION dollars in sales every year. Every news source has reported a gradual but prevalent decrease in consumer interest towards meat and dairy in general. And those companies have even come out with their own animal-free alternatives in response to this, like when Hellman’s introduced a vegan mayo after their recent embarrassing hissy-fit with Hampton Creek about what constituted as “mayonnaise”.

So why the Fishless fuck is their parent company claiming they need to increase prices and discontinue 80% of their products in order to “balance sustainability” of the brand? To me, this just seems like a meat-based food conglomerate once again realizing that the plant-based market is growing, using their millions to buy out the competition, and then SHRINKING that competition in hopes that consumers will go back to eating animals.

When are they going to realize that the plant-based market is going to continue growing no matter how many brands they cripple? Meat production supergiants keep treating meat-alternative companies as if they’re simply part of a health food trend instead of a huge consumer shift away from animal products. It’s getting harder and harder to find companies out there stocking vegan food up in supermarkets because meat producers are getting salty that it sells, and are willing to increase prices exponentially to kill the meat analogue market.

I guess I’m mostly angry because I was really hoping the CLEAR increase in demand for vegan and vegetarian foods would result in a gradual decrease in cost across the board. Being interested in meat free alternatives doesn’t mean you’re middle class. If you’re like me, you’re a poor as fuck vegan, and it’s really easy to get your jimmies rustled when people assume you will - or even can - pay more just because you have ethical boundaries on what you’re willing to eat.

TL;DR - your meat free foods are gonna cost about a dollar more because meat producers are butthurt, and I think it’s kind of shitty.

Guffgaff: Momo


They resemble little pieces of the Moon. They taste like the heavens itself. It’s perfection wrapped in muchheko maida (dough of white flour). Offer it and no one can refuse it; the de facto national food of Nepal, मम: (ideally ‘mamah’ but is written more as ‘momo’) has been warming the hearts, souls and obviously the tummies of millions of Nepalis worldwide. 

What is momo? I can hear thousands of people *gasp* as I say that. No Nepali blog can be complete without momo! However, those who have not been acquainted much with the Nepali culture cannot be blamed. Momo is a type of dumpling, much like the Japanese Gyoza or perhaps the Chinese Jiaozi

Round type Momo

The Nepali diaspora has such an affair with momo that I believe there are quite the variety of words. Now, I shall dive into the details of the momo. Physically speaking, it has two primary forms: crescent-shape and round-shape. Aesthetically speaking, I prefer the crescent-shaped momo. It is white in colour due to the white flour dough used to make the cover (खोल /khol/).



Just like how we cannot describe a person from the outside, we cannot simply know what momo is without knowing the inside. Inside the pouch there is a filling. The filling is usually of meat like Chicken, Buff (buffalo meat), Pork etc. but it is not uncommon to hear vegetarian varieties (like cabbage and paneer?). However you can fill any material you like as long as you cook it thoroughly (I guess goat meat is an exception). 

Despite what you think, making momo isn’t easy!!!

The filling is not simply meat or some vegetable. It contains the following base ingredients, roughly:

  • Minced Meat/Vegetable of choice
  • Diced Onion 
  • Salt
  • Coriander
  • Ginger
  • Monosodium Glutamate (popularly called ‘Ajinomoto’ here)
  • Oil (if the meat/vegetable is dry…e.g. chicken)

Some people (especially in the Kathmandu valley) add ‘Momo masala’ to the above filling. Some people even add tomatoes and god-knows-what ingredients. The masala is in fact even an ice-breaker; some people swear by it, some people swear at it. Personally, I prefer the much simpler-and-superior tasting non-momo masala version. However, it is upto one’s personal preference! 

Dicing the onion by itself is a mammoth task. Just imagine; one onion is enough to wreck havoc with your eyes. Now imagine having to cut a minimum of 5-6 onions into tiny dices! Yes, the onion has to be small dices; it provides the texture and flavour to the momo. Unfortunately within my family, I am that unfortunate dicer. You do not know how creative people can be with this thing. Whether it be freezing the onions, cutting it underwater, using swimming goggles, fans etc. people have their own ways to tackle such a literally eye-watering task.

Dicing onion

Another back-breaking task is mincing the meat. While not as malicious as the onions, you need to mince the meat with a cleaving knife fine enough for a good texture (but not so fine that it tastes like eating powdered filling). It is an art by itself. Fortunately, you can buy already minced meat at supermarkets or the local butcher can do it for you. Vegetarians need not glee at this point because you need to chop the vegetables down as well. 

Now you roll the dough! Not really, we still have the white flour sitting in some tokri (container). So you get some water and knead the flour until you get the dough. If it ‘needs’ more water, you ‘knead’ the dough by adding more water. Anyway, after you are done with the dough (hold the yeast!), you now begin your tedious journey to momo salvation.



The first step in making the momo is ensuring you are a Ph.D in the art of Origami folding. The next step is making sure you have at least a degree in getting the shape right, with a minor in filling the adequate amount of filing. 

Well you actually don’t need the above to make momo at least. However, making momo is a terrific skill. I still can’t make those annoying muja (folds) right. Before that, you need to set the dough into a round shape. You chop the dough into lumps that are about the size of half of an average walnut. Next, you roll them with a belan (rolling pin) into neat circular shapes. 

If you are lazy, then you simply flatten the dough into a long rectangular sheets and then use a cup (or something circular) to cut neat circular shapes. If you are even lazier, then you can buy pre-made ones. If you are lazy beyond this point then just buy frozen momos or order them from somewhere.

Filling the momo

Now that you have the wrapper, you fill it with the filling by placing it in the centre of the wrapper. Now you begin wrapping it to form a neat shape. You finally close it and then you have one momo! Repeat till you get a sizable amount. Arrange the momo on the मक्टु (maktu) and take it to the steamer. मक्टु (maktu) is the sub-component of the steamer [creatively called ‘momo ko bhada’ (untensil of momo)]. 



You must first ensure that steam is actually coming out of the steamer. Now that you have kept the momo in the steamer, you now patiently wait for 15-25 minutes for the momo to cook. Harder meats like buff take longer time to cook, while softer meats like chicken cook in ~18 minutes. Care must be taken to avoid over-cooking it. If you overcook momo, it becomes ‘fyaatta’ (deformed due to overcooking). 

Momo in a maktu; notice the crescent-shaped momo and the arrangement

To ensure even cooking throughout the maktus, you have to periodically shift them up and down to ensure even cooking. There is a little trick that tells you if the momo is cooked or not; if it is shiny, then it is cooked. If it is still matte, then you need to cook it more. If it looks like a mini atom bomb went off inside each momo, then you probably overcooked it.

Now that your momo is cooking, you make the achar (pickle) for dipping. One faux pas in eating momo is using ketchup as your momo ko achar (pickle for momo) . Please never use ketchup, I swear that’s an unwritten taboo.  

You momo ko achar is usually made of tomato, coriander leaves, salt and chilli. However, you can also find the yellow one (made of peanuts), fierce red (made of chilli and salt only) or dips made of many other ingredients (like Szechuan pepper for instance).

Now that everything is done, you can enjoy you momo in peace! 



What I have described above is the basis of all the other varieties of momos. People have experimented with lots and lots of varieties (naturally). Some of the common ones are:

  • कोथे (kothe) = Pan-fried steamed momo, such that only portions of it is brown. Kothe momo is usually made from the leftover momo that has stood in the fridge for some time.
  • Fried = Like kothe, but fried such that the outer skin is golden in colour.
  • C = Short for ‘Chilly momo’, it is steamed (or fried) momo that is dunked in hot, savory sauce 
  • Momocha = Used to describe the atypical masala-flavoured buff-meat filled round momo
  • Sui mai = Open type of momo 
  • Jhol momo = Momo dunked in soup

Kothe momo

I have even seen the terrifically-coloured ‘Green momo’. I am not interested to eat it, though. Oh the creativity of people engages me sometimes.



Whether it be the old grandmother or the bubbly 10 year old boy, everyone loves momos (hold the few special snowflakes who don’t eat anything but imported foie gras or steak tartare perhaps). Whether it be that fancy restaurant or that momo-thela (stall) on the streets, momo is everywhere. Italian restaurant? Oh look, momo! Bakery cafe? Momo! The funny thing is that ‘bakery’ cafe actually holds an annual momo festival in Nepal. In fact, a restaurant’s success and merit is often based on the quality of their momo. The first thing you order in a restaurant? Momo!

Momo is ubiquitous in our daily lives. Whether you like it or hate it, you can’t deny that momo has its own special place in being ‘Nepali’ along with perhaps the song ‘Yo man ta mero Nepali ho’ and the slogan ‘Buddha was born in Nepal’. 

East or west, momo is definitely one of the best things in Nepal.

every single meat eater i’ve ever had an argument over veganism with has whipped out “WELL MY PALS DAD IS A FARMER/BUTCHER AND HIS ANIMALS ROAM FREELY SO FUCK YOU” and I’m just like for one, aye sure ye aw have a fucking pals dad who owns a farm and two literally almost all meat in supermarkets is from factory farms so yer wee pals da and his wee field of sheep don’t mean shit graham 

anonymous asked:

Greetings, I just wanted to say I really like your food posts. Learning a lot about German food here and have already tried some of the recipes. My family loves the food! I was wondering if Germans barbecue at all? And what might be part of that for side dishes?

Hello and thank you, glad you and your family liked the food. :) Yes, Germans also barbecue (called Grillen in German). It’s a popular summer activity, usually in people’s gardens, sometimes in parks or at a lake. It involves meats - usually sausages like Bratwurst, Kebabs/Schaschlik, and Steaks of beef or pork, chicken, fish, shrimp, etc. along with salads of greens, pasta or rice salads, dips and condiments, and raw or grilled vegetables or fruit. Drinks include beer, sodas or mixed drinks. See this site for some German BBQ recipes in English, including a few popular summer drinks to go with it. Pro tip for all the busy and/or lazy people :D : In Germany you can buy pre-marinated meats from supermarkets and butcher shops, especially in the summer season, that can go straight on the grill, like so:

Also see: German food posts. German recipes. German BBQ tag.

anonymous asked:

Cats are natural carnivores and NEED meat in their diet. Feeding your cat a vegan diet is cruel. I support veganism 100% but cat's should never be fed a vegan diet as it's unnatural for them and very unhealthy.

Do you have something to back up your point, or is just because that’s what people say over and over? When I started with veganism I was pretty skeptical about feeding companion animals plant-based diets; until I started researching. As I stated in the last ask, is mandatory that a qualified veterinarian gives the approval after examine the cat carefully.

Meat-based diets: some ugly truths

Diseases demonstrated to be more likely following long-term maintenance of cats and dogs on some commercial meat-based diets include kidney, liver, heart, thyroid, neurologic, neuromuscular, skin, and infectious diseases, and bleeding disorders.

Additionally, after examining and treating many thousands of animals for around a decade, I’ve become convinced that rates of diseases such as cancer, kidney and liver disease are far higher than would occur naturally. These have been particularly common in my elderly patients, when they may eventually result in severe illness, and sadly, euthanasia.

But are there toxins in common animal diets? My research revealed that, particularly when imported from regions such as the US, with weaker regulations, commercial pet foods constitute a vast industrial dumping ground for slaughterhouse waste products, ‘4-D’ meat (from dead, dying, diseased or disabled animals), old or spoiled supermarket meat, large numbers of rendered dogs and cats from animal shelters, old restaurant grease, complete with high concentrations of hazardous free radicals and trans fatty acids, and damaged or spoiled fish, complete with potentially dangerous levels of mercury, PCBs and other toxins. The combined results are rendered irresistible to many cats and dogs by the addition of ‘digest’ — a soup of partially dissolved intestines, livers, lungs and miscellaneous viscera of chickens and other animals.

Companion animal diets

Unsurprisingly, therefore, numerous cases indicate that transitioning animals to healthy vegan diets can result in increased overall health and vitality, decreased incidences of cancer, infections, hypothyroidism (a hormonal disease), ectoparasites (fleas, ticks, lice and mites), improved coat condition, allergy control, weight control, decreased arthritis, diabetes regression and even cataract resolution.

Additionally, there are a limited number of more rigorous studies examining the health of populations of cats and dogs maintained on vegetarian or vegan diets, long-term. Wakefield and colleagues (2006) compared the health of 34 cats maintained on vegetarian diets for at least a year, with that of 52 cats maintained on meat-based diets for at least a year. There were no significant differences in age, sex, body condition, housing, or perceived health status, with most cats described as healthy or generally healthy.

These results are hardly surprising,when we consider that animals need specific nutrients, not ingredients. There is no scientific reason why a diet comprised only of plant, mineral and synthetically-based ingredients cannot be formulated to meet all of the palatability, nutritional and bioavailability needs of the species for which it is intended. In fact, several commercially-available vegan diets for cats and dogs aim to do so, and have jointly supported thousands of healthy vegan cats, dogs and ferrets (who are also naturally carnivorous) for many years. Suppliers of such diets are listed here.

However, use of a nutritionally complete and reasonably balanced commercial diet, or a nutritional supplement added to a home-made diet, is essential to avoid nutritional deficiency, and eventually, subsequent disease. Dietary transitions should occur gradually, and I also advise regularly checking urine acidity using pH test strips (from veterinarians, or easy to locate online), or even more accurate pH meters. Vegan diets can result in more alkaline urine, which can result in urinary stones and serious blockages in a small proportion of animals, especially male cats. Advice about urinary monitoring, and dietary additives that can correct urinary alkalinisation if necessary, should all be taken seriously, and is provided here.

For more information on transitioning your companion animals to a vegan-friendly diet, see here. Remember, cats, dogs and ferrets need specific nutrients - not specific ingredients.

By Dr. Andrew Knight


Brown WY et al. An experimental meat-free diet maintained haematological characteristics in sprint-racing sled dogs. Brit J Nutr 2009; 102: 1318–1323.

Wakefield LA, Shofer FS, MIchel KE. Evaluation of cats fed vegetarian diets and attitudes of their caregivers. J Amer Vet Med Assoc 2006; 229(1): 70-73.

If supermarkets display the meat like this, there would be more vegans in the world!
Many people are blind to what they have been brainwashed/taught/raised to eat, with no thoughts to what they are consuming.
Open your bloody eyes, think of the cruelty, pain, suffering and terror you are putting in your mouth!!!! How can this suffering taste good?
I think companies should all be made to list ingredients in plain language, not a list of numbers which are hiding an animal ingredient. If it contains fish guts it should say so, if it contains any parts of any animal being they should be honest to label as such. Why don’t they? What are they afraid of?….. Veganism maybe?