Posted on 04/27/2021 10:18:54 AM PDT by rktman
For any person — or publication — wanting to envision a more sustainable way to cook, cutting out beef is a worthwhile first step. Almost 15 percent of greenhouse gas emissions globally come from livestock (and everything involved in raising it); 61 percent of those emissions can be traced back to beef. Cows are 20 times less efficient to raise than beans and roughly three times less efficient than poultry and pork. It might not feel like much, but cutting out just a single ingredient — beef — can have an outsize impact on making a person's cooking more environmentally friendly.
Today Epicurious announces that we've done just that: We've cut out beef. Beef won't appear in new Epicurious recipes, articles, or newsletters. It will not show up on our homepage. It will be absent from our Instagram feed.
We know that some people might assume that this decision signals some sort of vendetta against cows — or the people who eat them. But this decision was not made because we hate hamburgers (we don't!). Instead, our shift is solely about sustainability, about not giving airtime to one of the world's worst climate offenders. We think of this decision as not anti-beef but rather pro-planet. [No, it's about cows —ed.]
Of course, when it comes to the planet, eschewing beef is not a silver bullet. All ruminant animals (like sheep and goats) have significant environmental costs, and there are problems with chicken, seafood, soy, and almost every other ingredient. In a food system so broken, almost no choice is perfect.
(Excerpt) Read more at americanthinker.com ...
And even if you did eradicate all the ruminants, wouldn’t the plants they normally eat still grow and die and release the carbon dioxide?
Yes, but the position of the Climate Liars is that ruminants produce methane, which is a million billion trillion gazillion times more greenhousy than CO2, and we’ll all go up in flames before sundown.
Someone gave us a hind quarter from a medium dog sized deerling and it was good. Didn't need to be stewed.
Slaughter goats bring $4.00/lb live weight for goats that are 50-70 lbs, mainly bucklings. Doelings are best sold to a private seller.
There's a saying among goat meat farmers. Keep the best, eat the rest. It mainly applies to bucklings when you're still growing your herd. Only need one buck to service a couple dozen does and bucks are harder to sell to private individuals because of that. Like the highest priced weight at the auction, 50-70 lbs is the best time to take them, before their first stinky rut. After that, the taste gets fouled, unless you're Haitian. They like a big smelly buck. (might be Jamaicans, I forget)
This guy's almost to the 50lb weight but I think I'll keep him. Started out with a buck and two does. Goat does usually have twins but both of ours had a single kid. Might be the buck's fault, weak swimmers or low sperm count. I'm going to put this guy on the doe that's not his momma(not that that would be an issue) and try to rule out his dad being the issue. Would be a little hard to put this pretty boy in the freezer too, though not impossible. I'm sure I'd get over it with the first meal.
I need some way of weighing a goat.
OMG Cancel Culture!!!! whaaaa whaaaa
Good grief, ONE magazine stops publish recipes and the panties twist.
Double knotted. 😂🙌🍖🔥
the kind of retarded histrionics that make people laugh at “conservatives”.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.