Showing results for "Meat" in Science & Engineering

Our future diet will be shaped by diverse forces. It will be shaped by novel technologies and the logic of globalisation, by geopolitical tensions and the evolution of cultural preferences, by shocks to the status quo - pandemics and economic strife, the escalation of the climate and ecological crises - and by how we choose to respond. It will also be shaped by our emotions. It will be shaped by the meat paradox.

Former food critic and chef, now farmer and restaurateur Matthew Evans grapples with the thorny issues around the ways we produce and consume animals. From feedlots and abattoirs to organic farms and animal welfare agencies, he has an intimate, expert understanding of the farming practices that take place in our name. Evans calls for less radicalisation, for greater understanding, and for ethical omnivores to stand up for the welfare of animals and farmers alike.

Dish up the red meat, eggs, and whole milk! In this well-researched and captivating narrative, veteran food writer Nina Teicholz proves how everything we've been told about fat is wrong. For decades, Americans have cut back on red meat and dairy products full of "bad" saturated fats. We obediently complied with nutritional guidelines to eat "heart healthy" fats found in olive oil, fish, and nuts, and followed a Mediterranean diet heavy on fruits, vegetables, and grains. Yet the nation's health has declined. What is going on?

Farm animals have been disappearing from our fields as the production of food has become a global industry. We no longer know for certain what is entering the food chain and what we are eating - as the UK horsemeat scandal demonstrated. We are reaching a tipping point as the farming revolution threatens our countryside, health, and the quality of our food wherever we live in the world.

Every time we eat, we have the power to radically transform the world we live in. Our choices can help alleviate the most pressing issues we face today: the climate crisis, infectious and chronic diseases, human exploitation and, of course, non-human exploitation. Undeniably, these issues can be uncomfortable to learn about but the benefits of doing so cannot be overstated. It is quite literally a matter of life and death.

We’re told that if we care about our health - or our planet - eliminating red meat from our diets is crucial. That beef is bad for us and cattle farming is horrible for the environment. But science says otherwise.

For succulent results every time, nothing is more crucial than understanding the science behind the interaction of food, fire, heat, and smoke. This is the definitive guide to the concepts, methods, equipment, and accessories of barbecue and grilling. The founder and editor of the world's most popular BBQ and grilling website, amazingribs.com, Meathead Goldwyn applies the latest research to backyard cooking more than 100 thoroughly tested recipes.

Why do we eat animals? We've all heard these arguments before and many others, too. Maybe we've even used these arguments ourselves. But are they logically sound? Or is eating animals in fact a prejudice involving a thought process similar to that behind racism and sexism? How exactly could the subject of eating animals teach us anything about prejudice and human rights?

Animals make for terrible technology. The technological use of animals - making food, drugs, clothing, and cosmetics out of animal material - will cease. After Meat explains the fundamental limits of animal technology in terms of physics and biology. Replacement technology such as microbial fermentation will surpass those limits. Eventually, we’ll have food that is better in every way - in terms of taste, cost, nutrition, resource consumption, and ethics - because we won't use animals to produce it.

Dive into the fascinating world of artificial intelligence with "Mind Meat Machine" - the podcast that brings you intimate, unscripted conversations with cutting-edge AI. Host Josh Auriemma, a tech industry veteran with a background in engineering and law, sits down with an advanced AI, to explore the intersection of technology, philosophy, and the human experience. From the mind-bending possibilities of consciousness uploading to the ethical implications of digital immortality, each episode tackles big ideas with depth, humor, and a touch of late-night contemplation. Whether you're an AI ...

The Sexual Politics of Meat is Carol Adams’ inspiring and controversial exploration of the interplay between contemporary society’s ingrained cultural misogyny and its obsession with meat and masculinity. First published in 1990, the book has continued to change the lives of tens of thousands of people into the second decade of the 21st century.

Imagine if it was possible to have the perfect sexual relationship without compromise, eat meat without killing animals, have babies without the need to bear them, and choose the time of our painless death. Life would be better, right? All over the globe, people are trying to make this a reality. They want to use technology to solve the thorniest problems of humanity. But what if these ‘problems’ are the very things that make us human?

People have always favored the more traditional meat sources such as chickens, beef, pork, and the other commonly consumed livestock. But there is even a better meat source that you have probably ignored for too long. Rabbit is a livestock that is surprisingly cheap to keep, but yet, very healthy as a meat source. This book teaches you how to raise rabbits for little or no cost at all.

For decades, it has been nearly universal dogma among environmentalists and health advocates that cattle and beef are public enemy number one. But is the matter really so clear? Hardly, argues environmental lawyer turned rancher Nicolette Hahn Niman in her new book, Defending Beef. The public has long been led to believe that livestock, especially cattle, erode soils, pollute air and water, damage riparian areas, and decimate wildlife populations. In Defending Beef, Hahn Niman argues that cattle are not inherently bad for either the Earth or our own nutritional health.

Whether you want to raise goats for the money or just for the fun of it - you’ve come to the right place! Have you always wanted to have goats running around in your backyard, but were intimidated by everything it would entail? With this clear-cut and easy-to-understand guide, you’ll feel completely confident in your ability to look after your herd, and you’ll quickly find yourself part of a growing and heartwarming community of goat farmers. No more doubts, no more feeling overwhelmed, and no more not knowing where to start.

Neither an advocate nor a critic of cultured meat, Benjamin Aldes Wurgaft spent five years researching the phenomenon. In Meat Planet, he reveals how debates about lab-grown meat reach beyond debates about food, examining the links between appetite, growth, and capitalism. Could satiating the growing appetite for meat actually lead to our undoing? Are we simply using one technology to undo the damage caused by another? Like all problems in our food system, the meat problem is not merely a problem of production. It is intrinsically social and political.

Colleen Patrick-Goudreau, the “Joyful Vegan,” has guided countless individuals through the process of becoming vegan. In The Joyful Vegan, she shares her insights into why some people stay vegan and others don’t. Understanding that the food is the easy part of being vegan, Colleen turns her attention to what she believes is the most challenging - dealing with the social, cultural, and emotional aspects: being asked to defend your eating choices, living with the awareness of animal suffering, feeling the pressure to be perfect, and experiencing guilt, remorse, and anger.

Beyond Meat has higher protein density, comparable caloric content, and a significantly reduced overall impact on the environment than that of traditional meat. This combination of a unique cooking methodology with plant-based ingredients results in meat that can be used to cook in the same way that animal meat can, without using a single animal-based product.

Keeping hens in your backyard is a rewarding hobby for a variety of reasons. The eggs are a delectable temptation, they are tastier and more fresh than any eggs that can be purchased in a supermarket, and they are also superior for use in baking. Even though keeping chickens may sound like a delightful hobby, the majority of individuals who are interested in beginning their own flock simply do not know how to get started.

Brian Kateman coined the term "Reducetarian" - a person who is deliberately reducing his or her consumption of meat - and a global movement was born. In this book, Kateman, the founder of the Reducetarian Foundation, presents more than 70 original essays from influential thinkers on how the simple act of cutting 10 percent or more of the meat from one's diet can transform the life of the listener, animals, and the planet.