Eating bugs instead of meat

Insects are regularly eaten by as much as 80% of the worlds population, but even the very thought of it seems shocking to most people in the UK.

But as the global population continues to grow, there is a growing move towards eating insects as a staple part of our diet.

Researchers in the Netherlands are looking at ways to persuade people to get their protein from bugs instead.

After the jump (if you dare), a BBC video about a cutting edged Danish restaurant that is taking up the challenge. [Read more…]

Beer wars in Germany

As a sequel to our earlier post on how American-style craft beers are catching on in traditional beer cultures, I offer this account of what is happening in Germany. [Read more…]

The history of coffee

Here is something we can thank the Islamic world for:  coffee.  BBC gives an interesting account of the history of that beverage and how it came to the West:

Although a beverage made from the wild coffee plant seems to have been first drunk by a legendary shepherd on the Ethiopian plateau, the earliest cultivation of coffee was in Yemen and Yemenis gave it the Arabic name qahwa, from which our words coffee and cafe both derive.

Qahwa originally meant wine, and Sufi mystics in Yemen used coffee as an aid to concentration and even spiritual intoxication when they chanted the name of God. [Read more…]

American beer is “in”

Interesting story in the BBC on how American beer, once derided in the world’s cultures that take beer seriously,  has suddenly become fashionable.  America’s craft breweries have spawned international fans and imitators, though also new controversies among the purists. [Read more…]

Alligator is considered a fish for lent

Roman Catholics may not eat meat on Fridays during Lent, though they may eat fish.  The Archbishop of New Orleans has declared that alligator is “in the fish family” and “is considered seafood.”  Therefore, Catholics can eat alligator on Fridays. [Read more…]

The rooster crisis

What with the locavore movement, the organic food craze, survivalism, and the need to pinch pennies, lots of people have started raising chickens.  Even in big cities and suburbia.  Here in the D.C. area, counties and municipalities have revised local ordinances to allow chicken coops in back yards.  I salute those ventures.  But if you breed chickens, you are going to wind up with some males of the species.  Roosters don’t lay eggs; they aren’t cute enough to serve as pets; they tend to be mean; they fight if there are more than one of them; and–worst of all for city dwellers–they crow really loud early in the morning.  So now animal rescue agencies, animal control centers, and the Humane Society are getting overwhelmed by people bringing in roosters.

See Backyard chicken boom produces fowl result: Unwanted roosters – The Washington Post.

I think it’s great that people want to be farmers.  But if you are going to be a farmer, if only on a microscopic scale, you’ve got to think and act like a farmer.  What has been done with unneeded roosters, from time immemorial, is to eat them!

In the immortal words of Stephen Foster, referring to Susanna,”We will kill the old red rooster when she comes, when she comes.”  And then the next verse, “We will have chicken ‘n’ dumplings when she comes.”  [Sorry!  It isn’t Susanna or Stephen Foster.  As Todd points out in the comments, “She’ll Be Comin’ ‘Round the Mountain” is a completely different song.]  That last point acknowledges that roosters can be tough and so need to be stewed, but they can still be very delicious, and wound count as local, organic, homegrown food too.

I do understand the problem of squeamishness in wringing necks and chopping off heads–something that seems not to have been a problem with our forebears, however gentle and mild-mannered in other parts of their lives (I remember accounts of my sainted grandmother twisting the heads off of chickens)–but this could be an opportunity for a revival of another classic profession that would be local and a humane alternative to the factory-scale meat industry:  namely, the local butcher.

 


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