All the Meat you can GROW?

The New Yorker, a week and a half ago (sorry I'm a little bit behind on my reading), had a very interesting article on "TEST TUBE BURGERS" While the title is meant to be head-turning the actual topic at hand is something called "In-vitro meat." The term is something I'm sure you've never heard of but it is something people have been talking about for years, the idea is nothing new to science fiction novels and films but is it actually possible? And would you eat it?

In-vitro meat would be meat that is grown outside of the body. The idea is that scientists could take a couple of cells from an animal and then place them into a nutrient bath and as the cells grow together to form muscle they can be attached to a bio-degradable scaffold. Then this 'muscle' tissue could be stretched and molded into any type of meat one would want. Originally this seemed like an obscure joke but as technology is advancing the possibility of something like this actually working is getting nearer all the time. "Teams are forming at universities around the world. Some are interested primarily in animal welfare, others in regenerative medicine; still others see lab meat as a potential solution to an environmental crisis. They share a goal, however: to grow muscle with out the use of animals, and to produce enough of it to be sold in grocery stores."

One of the most interesting things I found in the article was how, PETA was supporting this whole idea! They initially offered 1 million dollars to the first group that could produce an in-vitro meat product that was indistinguishable from real chicken flesh in both taste and texture. To me this sounds pretty far from PETA's usual stance on animal testing (even cosmetically!) PETA's Co-founder and President Ingrid Newkirk is quoted in the article saying, "If people are unwilling to stop eating animals by the billions, then what a joy to be able to give them animal flesh that comes without the horror of the slaughterhouse, the transport truck, and the mutilations, pain and suffering of factory farming." Which is something she does make a good point on, if this process seems wrong because it's unnatural, the current food system we maintain is anything but natural. How much farther is growing meat from eating animals that never see the light of day, are pumped with anti-biotics and fed unnatural diets, or even genetically modifying crops?

The current food system is unsustainable, its become dangerous for our environment, the animals and ourselves. According to the article, "...eighty per cent of all farmland is devoted to the production of meat. By 2030, the world will likely consume seventy per cent more meat than it did in 2000." The world currently consumes two hundred and eighty-five million tons of meat each year which equates to about ninety pounds per person! (And I ain't taking my share if you know what I mean haha.) "The global population is expected to rise from seven billion to more than nine billion by the year 2050." There's just no healthy way to continue down this path! "In countries like China and India, moving from a heavily plant-based diet to one dominated by meat has become an essential symbol of a middle-class life." And I haven't even mentioned the problems on our own health this meat-intake has taken, "Seventy per cent of all antibiotics and related drugs consumed in the United States are fed to hogs, poultry and beef. In most cases to promote growth, and not for any therapeutic reason." And in eating animals humans have exposed themselves and created a whole slew of diseases including SARS, the bird flu, and AIDS. "The World Health Organization has attributed a third of the world's deaths to the twin epidemics of diabetes and cardiovascular disease, both greatly influenced by the excessive consumption of animal fats." Still think you need meat with every meal? Then maybe in-vitro meat is the answer for your future meals. The article goes on to say that eating engineered meat could even be good for you (in a phrase that I absolutely love) "instead of committing slow suicide by over dosing on saturated fats" the in-vitro meat could be infused with heat disease-preventing omega-3 fatty acids! And with in-vitro meat the idea according to one scientist is, "to take the meat provided from one animal and create the volume previously created by millions of animals."

Change your mind yet? Well regardless the technology is not there yet, so you don't have to decide before the next time you go to the market, but it is right around the corner. And I must say the whole idea is very interesting. AND if your sole reason for becoming a vegetarian was the deaths of animals this could be the loop whole you're looking for! But as for me I think I'll stick with my veggies and tofu!

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All quotes are from the article "Test-Tube Burgers" by Michael Specter, The New Yorker (May 23) pgs 32-38 and the article dives much deeper into the economics and science of the whole ordeal so if you're interested I highly recommend you track down the article and read it for yourself, it's very thought provoking!

Vegetarian Pasta That Will Blow Your Mind!

...because of how simple yet amazing it is!

This is the perfect recipe for so many occasions, because it looks impressive, doesn't take too long, its super simple, and it really doesn't take that many ingredients!

First up Your ingredients her bellow:



Here's what I used but you can kinda mix and mach and sub what you want, have some fun with it!
-1 Box of rotini pasta noodles
-2 Bellpeppers (I only really like yellow)
-1 Large Onion (or two smaller ones)
~5-6 White Mushrooms
-1/2 Bag of Mixed Vegetables (from the freezer section of your local market)
-1 Jar (or can) of your favorite pre-made pasta sauce
-Some Olive Oil
OPTIONALS
-Broccoli (I planned on adding it but mine went bad too quickly!)
-tablespoon or so of Balsamic Vinegar
-Some Garlic (to taste)

WARNING As pictured here this makes A LOT OF PASTA. That's pretty much how I do it, I like to bust this one out when I have company over and then I have plenty left to eat leftovers for the next few days! Feel free to half everything you see here and just end up with enough for a couple people.


OKAY LETS GET STARTED:

First off you're gonna need two pans and two free burners on your stove for this one...



Smaller pan is gonna be for the sauce to cook in and the larger one is for cookin' your noodles!

First off fill the larger pan with just under 3/4s full and put it on high until it boils.
Once it Boils put the whole box of noodles in (keep in mind this makes A LOT) and add some olive oil and salt to ensure the noodles cook all the way through and keep on stirring once in a while so the noodles don't get stuck together or to the pan (they do seem enjoy each other's company a little too much)



Now in the smaller pan... Throw a couple of dabs of Olive oil in there and chop your onion(s) and add to the pan.



Let this cook for a little while at medium heat till the onions are almost looking transparent and smelling delicious.

WHILE the onions are cooking, is the perfect time to chop your mushrooms and bell peppers....





When the onions look good add the chopped Mushrooms and bell peppers...



Here's where I like to add some sea salt and crushed pepper to your liking (you can also add the chopped garlic right now) :D



And when the mushrooms are looking darker and mushier (cooked basically) and the onions are now fully transparent it's time to add the MIXED VEGETABLES!



Throw them on top and let the frozen veggies become not-so-frozen veggies!



And while this is going on you can switch back to the larger pan (that hopefully you've been stirring!) and the noodles should look all cooked and yummy now, looking hopefully somewhat like this... (takes only about 12-15 minutes of cooking to get to this point depending on how hot you're cooking them at)



Turn off the burner for the larger pan and then strain the noodles under a cold-tap and then throw the noodles back into the pan for a few to cool down, while we go back and finish up the sauce!



Okay stir in your now sweaty veggies and it show start to be smelling REALLY good now!



You can season the (soon to be) sauce to your hearts content now! I like to add a lot of pepper, some thyme, oregano and a tiny bit of basil.

Now you can add the pasta sauce and just step back and let all the ingredients cook together making some serious magic happen. Stir occasionally and season again to taste. should only take 4-10 minutes.



And I think just adding a tiny bit of balsamic vinegar really seals the whole deal...





Then when everything looks yummy and delicious and you cant wait anymore...



...add the entire smaller sauce pan to the bigger pan of noodles that's just chillin. Gently stir (this is where I always make a big mess!)



AND SERVE IMMEDIATELY!!



You won't even know what hit you! I MADE THIS? Just try not to look as shocked as you company, the best chefs are never surprised with their own creations amazing-ness (or so it seems)

Happy Eating!

EAT LESS MEAT.

Kinda randomly stumbled across this TED Talk today and thought it was kinda awesome and worth sharing. Mark Bittman is a very intelligent food writer for the New York Times, and in his lecture he covers quite a bit of good material from the history of food, to fallacy of organic (as we know it today,) a quick run down of the history of food in America, "industrialized" food and other great stuff! Give it a watch, and pass it on!

What's the best finals snack?

Many college students all over the world have one burning question on the tip of their tongues... what is the snack that quells the never-ending finals munchies, that tastes good, is good for me, won't knock me out, and give me plenty of brain-powering energy for all of my monstrous finals!? Okay, so maybe that's more than one question, but I do have one answer for you... Trail Mix. Or as we used to call it back in the 'scouts, GORP. I've heard a couple things G.O.R.P. could stand for but I think basically for arguments sake we'll just say it stands for, "Good Old-fashioned Raisins and Peanuts." Oddly enough we always called it GORP regardless on if it always had both of the tittle ingredients in it...? (INFACT in my memory adding m&ms in was more crucial than either or both title ingredients haha) Odd, but hey if it floats your boat, call it trail mix... I don't see you on a trail right now either? (and don't give me that "I'm on the trail to my future" B.S. ;D ...Oh my goodness I've gotten so off-track, where was I? Oh yes, GORP.


Now you can be a loser and go buy some pre-made/pre-mixed Gorp from the store, or you could be awesome and make your own, deciding exactly what you want in it! Do you want that "A" on your final or are you cool just settling for a "B-"? Hey it's your future, I'm just trying to help you out here!

Now the cool thing about Gorp is you can decide exactly what YOU want in it, I'm gonna show you my usual, and give you a basis to go off of, and then you can experiment with your next couple tests/hikes and see what works best for you. Cause over time I've come to like just a really simple, basic blend of Gorp. But feel free to experiment to your hearts desire and create the best Gorp you can!



My ingredients are PEANUTS, CASHEWS, CRAISINS and CHOCOLATE CHIPS. (We'll at least it's got one of the recipe's name-sakes in it!) Peanuts are the best brain nut you can find (and cheapest), Cashews are just bomb, my personal favorite nut by far. Craisins beat out Raisins anyday of the year in my book, but if you're more of a traditionalist don't let me tell you any different, nothing wrong with raisins ('cept when your dirty dishes pile up so high that by the time you wash all of them your hands now contain 10 of the biggest raisins ON EARTH! lol) And chocolate chips, originally I ALWAYS had M&Ms in there but in search of a Vegan alternative, I found real "semisweet" whole chocolate chips and never looked back, you can find them in the baking isle of any market. AND TRUST ME, don't wuss out on getting the better chocolate (I.E. less junk in them!) A good chocolate needs just real chocolate and maybe some real vanilla in it. No milk or hi-fructose corn syrup thank you *cough cough* Nestle *cough* Hershey *cough* Uh wow, must have had something in my throat there! Where was I?

Alternative/Optional Ingredients?
M&Ms
Raisins
(any other kind of nut)
Ginger
Pineapple or other dried fruits
Shelled Sunflower seeds
Pretzels
[you get the jist]

Now seeing how you're kinda mixing it to your own liking, I'm not going to try and tell you how much to put in of what... I tend to keep a pretty equal blend... 'cept more cashews cause they're my favorite, less craisins AND a lot less chocolate (which I guess doesn't make it equal at all...) I'd just say try not to put TOO much chocolate, cause that's the only thing in there that isn't the best for you. Unless you think there's no such thing as "too much chocolate" in which case, just disregard what I said, hey it's your body!

Now if your hardcore you can use a bowl to ensure everything gets mixed perfectly, but I'm lazy and don't feel like cleaning whole bowl, and they all go into the bag anyways so you can just kind of mix in the bag. (I'm reusing an old plastic tortilla bag in the pictures.) Here's a picture before you mix...




...and after! you just just gotta add all the ingredients and seal and shake to your heart's content!




And WA LA! PURE BRAIN POWER IN THE PALM OF YOUR HANDS!



...now get back to studying you slacker.

What does a vegetarian eat?

I just spent all my money at the market....

Life is good!

A taste of things to come!

Okay kids, just wanted to drop a post and say that I am not dead! And soon (hopefully very soon) this blog will be up and running with new and awesome food ideas for your tummys! And with changes too! I'm gonna refocus the blog on simple meals for the (college) student with an (obvious) vegetarian focus! So hold tight as I survive this last week of finals, and I promise we'll be cooking again in no time! :D

Sooooooon!

I will return shortly with a whole host of yummy treats for you guys! Just hold on to your plates!