Scientists agree we evolved to eat meat, but some of us may be pushing the limits of consumption. Paleo diet enthusiasts believe meals should be more like early man’s, but modern doctors disagree.
philhawksworth / collective / tags / meat
Tagged with “meat”
(10)
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We Evolved To Eat Meat, But How Much Is Too Much? : The Salt : NPR
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This Chef Loves Her ‘Pig,’ From Nose To Tail : NPR
April Bloomfield says she loves the smell of frying liver, the taste of a good thick steak shared with friends, and the crunch of a crispy fried pig’s ear. Her new cookbook is a paean to meat â and from snout to tail, every part of the animal appears on her dinner table.
http://www.npr.org/2012/06/29/155927258/this-chef-loves-her-pig-from-nose-to-tail
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A Nation Of Meat Eaters: See How It All Adds Up : The Salt : NPR
Americans eat more meat than almost anyone else in the world, but habits are starting to change. This may be in part because of health and environmental concerns. We explore some of the meat trends and changes in graphs and charts.
http://www.npr.org/blogs/thesalt/2012/06/27/155527365/visualizing-a-nation-of-meat-eaters
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Requiem For Pork Bellies : Planet Money : NPR
The life and death of pork-belly futures, explained by a trader in Chicago’s meat pit.
http://www.npr.org/blogs/money/2011/07/19/138517906/requiem-for-pork-bellies?sc=tw&cc=share
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Terry Bisson’s “They’re Made Out of Meat”
Tagged with meat terry bisson
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Lab-grown Meat: A Podcast with Michael Specter : The New Yorker
Online version of the weekly magazine, with current articles, cartoons, blogs, audio, video, slide shows, an archive of articles and abstracts back to 1925
http://www.newyorker.com/online/2011/05/23/110523on_audio_specter
Tagged with michael specter cultured meat stem cells test tubes
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Burgers From A Lab: The World Of In Vitro Meat : NPR
Would you eat a steak grown in a laboratory? Science writer Michael Specter examines the progress scientists have made in developing test-tube meat. "Depending on what your definition of any sort of life is, this is as fundamental as any animal is," he says.
http://www.npr.org/2011/05/18/136402034/burgers-from-a-lab-the-world-of-in-vitro-meat?sc=fb&cc=fp
Tagged with npr meat vitro meat
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Episode 24: Burgers « Spilled Milk
Do you love hamburgers? Do you butter your buns with care? And most importantly, do you grind your meat at home? If these questions make you feel like you need a cold shower, you’ve come to the right place. This week on Spilled Milk, we cook and eat a couple of supremely juicy burgers and share our best tips for buying and grinding meat.
http://www.spilledmilkpodcast.com/2010/10/21/episode-24-burgers/
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Lunar Design - Behold Beauty
Expressions - May 28, 2009: How can design tap into our emotional wiring, stop us in our tracks and create responses in us? An exploration we did at Lunar, loosely based on Don Norman’s Emotional Design, looked at how design can make us stop and think, stop and act, and stop and behold.
In this episode, Lunar’s John Edson, Jeff Smith and Becky Brown talk about this last dimension — the beauty dimension of "stop and behold" — and how it turns out to be the most elusive power of design.
http://iconocast.typepad.com/iconocast/2009/05/behold-beauty.html
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Mark Bittman | Food Matters: A Guide to Conscious Eating
In Food Matters, Mark Bittman, one of the country’s foremost food writers, examines the role that meat consumption plays in global warming and discusses how government policy, big marketing, and global economics influence what we eat. The voice of the popular New York Times column ”The Minimalist” (now in its 11th year), Bittman is the bestselling author of several award-winning cookbooks, including the James Beard Award and the IACP/Julia Child Award winner How to Cook Everything.