Macrophotographed Mystery Meat

[Kritters]

Hi y'all. I put this under this heading topic to point out a #1 rule in eating healthfully:

Be able to IDENTIFY what it is you are eating
Mystery Meat Macrophotography page 1

Bon Appetit!



Kritts

[hurtin1]

Is that the meat,,you wanted to eat?,,,How would ya ever know??

If you can stomach reading this.....NOT for the squeamish!!

Pork's Dirty Secret: The nation's top hog producer is also one of America's worst polluters : Rolling Stone

[Katinka]

Originally Posted by Kritters

Hi y'all. I put this under this heading topic to point out a #1 rule in eating healthfully:

Be able to IDENTIFY what it is you are eating
Mystery Meat Macrophotography page 1

Bon Appetit!



Kritts

Hey pal..well..uh..it's about Halloween and those PIC's surely freaked me out!

I think I need a schnaps...

Kat

[Kritters]

Hurtin...

ooooooooooooooommmmmmmmmmmmmGGGGGGGGGGGGGGG....... .

This is absolutely disgusting and beyond deplorable. That guy Joseph Lukens should be re-named Joe Lucifer. This is the prime example of how money rules the world.

"...In addition to such impressive disasters, corporate hog farming contributes to another form of environmental havoc: Pfiesteria piscicida, a microbe that, in its toxic form, has killed a billion fish and injured dozens of people. Nutrient-rich waste like pig **** creates the ideal environment for Pfiesteria to bloom: The microbe eats fish attracted to algae nourished by the waste. Pfiesteria is invisible and odorless -- you know it by the trail of dead. The microbe degrades a fish's skin, laying bare tissue and blood cells; it then eats its way into the fish's body. After the 1995 spill, millions of fish developed large bleeding sores on their sides and quickly died. Fishermen found that at least one of Pfiesteria's toxins could take flight: Breathing the air above the bloom caused severe respiratory difficulty, headaches, blurry vision and logical impairment. Some fishermen forgot how to get home; laboratory workers exposed to Pfiesteria lost the ability to solve simple math problems and dial phones; they forgot their own names. It could take weeks or months for the brain and lungs to recover....."

And now that he's expanded into Poland? I won't even come up with a Polish joke to disguize my 'discomfort' at this atrocity.

Kritters

[Kritters]

Originally Posted by Katinka

Hey pal..well..uh..it's about Halloween and those PIC's surely freaked me out!

I think I need a schnaps...

Kat

Hey Kat......have a double....then read the article Hurtin posted. I think I'll join you. (I used to like peach schnaps ;-)
xoKritts

[hurtin1]

Kritts,,,
I had to quit a good paying job at coca-cola,,cause they switched me to a route in Pittsburg Texas,,where pilgrims pride chikins are processed,,the whole town smelled so bad ,I just could"nt drive within 5 miles of that place..,,and ya know I have skinned many a deer,,wild boar,,and cleaned fish,,and used alot of different stinkbaits,,for catfish,,,but I just could not take the smell of that place.....WAS BAD!!!!

[fritolay66]

Ick, yuck, nasty. I stopped eating most pork about two years ago. It is just so hard to not eat ribs, smack dab in the middle of BBQ city. Cut that way down, but once a year I might. Sandwhich or deli meat I avoid as much as possible to, but I can't convince my son to stay away from it. Maybe this might have an affect. I am really developing an aversion to food in general if I am not the one buying, inspecting, and cooking it.

With a 16 year old horse in my fridge grazing, organic would definately make me sell the farm. (ummm, the horse is my son....heehee)

Frito

[cynical]

I'm guessing the Torah had it right!

I was raised Catholic but this makes you really think.

They knew long ago pork was a bad idea!

[Kritters]

Right Cyn~

You know I never realized why they salt-cured pork until learning of the value of salt and how it's used. I tell ya...if I had a nickle for everything I just recently learned.......

xoKritts

[hurtin1]

Yes Kritts,,,salt curing,,,and SMOKEHOUSE curing,,,man this takes me back when I was a young chap,,my grandfather had a smokehouse,,and raised wild pigs,,after capturing them..
He built a heavy duty pen to raise them,,,fed them regular slop to fatten them up,,but then before slaughter(2 weeks),,he would feed them field raised corn,,maize,,barley,,and a few other old kodger secrets..Then after quartering he used salt,,and a few other things(i will have to look in my foxfire books),,,then hung them inside a gunny sack for a couple of weeks in a smoke house,,,tending the fire very carefully ,,that was built in a hollow cave dug under the smokehouse..
Man I tell ya,,the hams were perfect and never made any of us ill,,,,there is something in the smoke,,and not just the salt,,,thats why smoker cookers are so popular here,,now..