#food

More laying hens are slaughtered in the United States than cattle or pigs. Commercial laying hens are not bred for their flesh, but when their economic utility is over the still-young birds are trucked to the slaughterhouse and turned into meat products. In the process they are treated even more brutally than meat-type chickens because of their low market value. Their bones are very fragile from lack of exercise and from calcium depletion for heavy egg production, causing fragments to stick to the flesh during processing. The starvation practice known as forced molting results in beaded ribs that break easily at the slaughterhouse. Removal of food for several days before the hens are loaded onto the truck weakens their bones even more. Currently, the U.S. egg industry and the American Veterinary Medical Association oppose humane slaughter legislation for laying hens on the basis that their low economic value does not justify the cost of 'humane slaughter' technology. The industry created the inhumane conditions that are invoked to rationalize further unaccountability and cruelty. ↗

— Karen Davis

#eggs #humane-slaughter #poultry #food

Raw ingredients trump recipes every time; farmers and ranchers who coax the best from the earth can make any of us appear to be a great cook. ↗

— Judy Rodgers

#food #food

She didn't use the misery of others to cultivate her own smugness, true, but at least I didn't go about eating all their food. ↗

— Martin Amis

#observational #food

The word indulgent has become a popular catchphrase for dishes we should not eat for health's sake. I never use it to describe food, only poor parenting. ↗

— Martha Hall Foose

#food

When the watermelons were as large as a child's head, the women boiled them, but they collapsed into a tasteless green mush that no one could eat, not the children, not the cow. ↗

— Annie Proulx

#historical #humorous #mistakes #food

If God had created celery, it would only have two stalks, because that's the most that almost any recipe ever calls for. ↗

— skint foodie

#food #food

I am more of an herb guy than a spice guy. It comes back to a certain conservatism I have regarding food. The French are not big on spices; they use more herbs. I know the spices used in European cooking and use them in moderation. I am not going to serve a dish that is wildly nutmegged!" David Waltuck, Chanterelle NYC ↗

— Karen Page

#herbs #spices #food

A culinary triumph: the ingenious use of food as an offensive weapon. ↗

— James Hamilton-Paterson

#food

Besides its content and methods, the cuisine devised by squaws and hillbilly women, as well as slave women, had another thing in common, which was the belief that you made do with whatever you could lay hands on--pigs' entrails, turnip tops, cowpeas, terrapins, catfish--anything that didn't bite you first. ↗

— Shirley Abbott

#food

I'm not really a chicken-patty kinda girl," I said. ↗

— Rhoda Janzen

#fast-food #mcdonald-s #food