Isn’t the real reason for McDonald’s slumping sales and potential slow decline that it makes a horrible burger and that a generation perhaps somewhat more sophisticated on food than the previous realized this? Whether a nouveau fast food joint like Five Guys or Shake Shack or In-n-Out–or just good old Wendy’s–there isn’t much reason to eat McDonald’s today outside of being stuck feeding at the chain’s monopoly on the Mass Pike.
This is depressing news for we oyster lovers. In short, climate change is creating ocean acidification which will decimate oyster beds. What’s more, we know it is already happening but the carbon currently affecting oyster beds today was spewed fifty years ago, meaning that what is happening today won’t be fully felt for another 50 years.
Ocean acidification is bound to get worse, before it gets better
It takes a few decades for all this acidic water to make it to the surface. That means the oyster die-offs we’re seeing now at hatcheries across the Pacific Northwest are being caused by carbon absorbed into the ocean at least four or five decades ago, when greenhouse gases levels were significantly lower. “The worst part is that even if I could push a button right now which would stop all CO2 emissions today, for the next 50 years things are going to get worse before they start improving,” Eudeline says. There are record levels of carbon dioxide in the atmosphere now, which means the worst might be yet to come for producers like Taylor Shellfish.
Shellfish operations could move inland, but be prepared to drop almost $20 on an oyster
If acidity levels continue to soar, operations like Taylor Shellfish could theoretically move their operations completely inland and harvest oysters in a lab. But the production costs would get stupid high. “Instead of paying $10 a dozen, you’re going to pay $200 a dozen,” Eudeline says. “That’s just the cost of what it would take to grow an adult oyster on a land-based system where you can control all the water quality.” Plus, growing oysters on land just isn’t, well, natural. Says Eudeline: “We rely 99.9 percent on nature to do the job. If nature cannot do the job anymore, that means there will be a decrease [in oysters] — there is no doubt.”
Eat your bivalves today because your children probably won’t know what they taste like.
A minor detail in this article on the history of Tabasco sauce, but one that is telling about how, when we are talking about “innovators,” we forget who actually does the work:
Accounts differ as to when exactly McIlhenny acquired the seeds for those Capsicum frutescens peppers. But in the years after the war, he began using them to make pepper sauce, a popular Louisiana condiment. His method was a laborious one that involved crushing the peppers with a potato masher and mixing them with rock salt from the island’s own salt mines, then aging the mash twice, adding vinegar in between. After straining the resulting mixture through a series of sieves, he decanted it into castoff cologne bottles.
He began making the pepper sauce? He crushed the peppers? He decanted it into castoff cologne bottles?
Or was it African-Americans doing all of this, probably ex-slaves working for quite low wages and in poor working conditions? The article is titled “Who Made That Tabasco Sauce?” It was workers who made that sauce, even if it was McIlhenny who thought of it, if he even did that.
But when we are talking about the rich, they are deified and thus any mention, not to mention asking questions about, the labor used to make these products is irrelevant. All the credit goes to the supposed innovator.
People served free food at a bar with their drink order, 19th century. The horror.*
God knows I love me a rant. And a lot of them are pointless but if there’s one thing I am never going to rant about, it is being served free food in a bar:
The common defining characteristic of free-pizza bars is that they are geared toward the very, very drunk and the very, very impressionable. Have I accepted free pizza from a free-pizza bar when I was drunk enough to believe it to be a pizza-shaped, cheese-flavored pint of beer? Sure. Did I go to free-pizza bars when I was young, wide-eyed, and enamored of novel ideas like body pillows and home-cooked bar snacks? Of course. Now, I see the light. I’d rather seek out mediocre-to-good pizza on my own time, resulting in personal satisfaction in both belly and spirit, than be tossed a platter of cooked flour and tomato sauce straight from my middle school cafeteria just because I showed up to get blottoed.
I should not be rewarded for drinking heavily. The reward for drinking heavily is drinking heavily. Part of the understood struggle of drinking heavily (as all good must come with bad) is that food must be sought out with wanton but fierce dedication. If you find pizza, which is almost everywhere in every city in America and most often at late-night hours, you will feel infinitely happier than if you settled for some grimy bar’s unwarranted handouts. And if you’ve stayed out too late and nothing is open, your punishment has been writ and you shall bear its truth.
If free pizza from a bar tasted like fucking caviar, maybe I’d try it once and a while. But it doesn’t. Pizza that is given to you from a bar always tastes like three-days-old diner grilled cheese. The tomato sauce is high fructose corn syrup swamped in red dye and the crust, well, there isn’t one—the whole thing is a mistake, its a blurry facsimile of pizza’s bastard son. It’s what a drunk person would say if they were asked to describe pizza to a person who’d never cooked it before.
There are so many problems here. First there is like a 200 year old history of bars serving drunks food to keep them in there. The term “bum’s rush” is a reference to bouncers watching the food buffet at 19th and early 20th century American bars that served free food if you bought a beer (mostly paid for by the breweries who had monopolies over the bars). When I go to Oaxaca, Mexico, it is standard there to be served free food with drinks. At worst, you get awesome roasted peanuts with garlic and chile and a ton of salt–making it the best bar snack ever. At best, tacos and who knows what else. It’s amazing.
Second, of course you deserve to be rewarded for drinking heavily. Isn’t this the common thread that holds LGM together. We even tolerate a vodka drinker in SEK because at least he still drinks. Do I need to expand on this? No, I do not.
Third, who cares if the pizza is bad? Why does this really matter? You are drinking. You know what is good while drinking? Fatty, salty, low quality food. I don’t even want the pizza to be that good because after a bunch of beer, would I even enjoy it? And if this does matter to you, I have a secret–you can always decline and let others enjoy their pizza. The 19th century food wasn’t necessarily all that great either (seriously read the link, which is a New Yorker article from 1940 about McSorley’s Old Ale House in New York). But it fed you.
This is all very silly. But I want to make one thing clear. I went to a bar last night. It was free plate of fries night with a beer. And those fries were tasty. Also they were free.
In a related story, even I have standards. Which are not to drink beer with offensive names and labels. I will drink Stone because I don’t find arrogance particularly offensive, but Flying Dog Raging Bitch, no. Why would I do that? With that many options, even in beer weak Rhode Island? I am just not going there. And as for that beer with the medieval “wench” whose breasts are exploding out of her top, I’d rather dump it down the drain than buy it. Knock it off bros, beer should not be for sexists. I will say though that Will Gordon is great and I look forward to his daily beer reviews as long as they last, especially has he goes into comments and smacks jerks down hard. Not that I’ve ever wanted to do that.
* I have no idea what the central theme in this image is supposed to be. Some sort of violence, perhaps anti-Chinese? In any case, it’s the only image I could find of people eating at bars in the 19th century.
After Coca-Cola cut the cocaine after the formula, it was very important to let drinkers know that it was “pleasing without being effeminate.”
The obscene use of fertilizer and chemicals leads to algae blooms that make the water supply of Toledo undrinkable. The problem is exacerbated by the non-native zebra mussels that eliminate animals that eat the algae to create a perfect storm of 21st century environmental disaster.
An animal rights group is offering to pay outstanding water bills for 10 Detroit residents on the condition they become vegan for one month.
People for the Ethical Treatment of Animals is asking Detroiters to mail the group a copy of their most recent overdue water bill and a pledge by Aug. 1.
“Anyone who tries a rich, varied, and tasty vegan diet stops contributing to the immensely wasteful use of water in meat and dairy farming,” says PETA President Ingrid E. Newkirk. “Vegan meals are also a cost-effective way to help prevent health problems such as diabetes, high blood pressure, and heart conditions, the last thing that someone who is struggling financially needs to deal with.”
The Detroit Water and Sewerage Department had cut off water service to 17,000 households for overdue bills as it faces a staggering amount of unpaid bills. Bill Johnson, department spokesman, said 89,000 customers owe about $91 million.
Is there no situation PETA won’t exploit in ways that kick dirt on the weak?
This is primary benefit of outsourcing work and supplies from the United States. That goods are produced far, far away from the eyes of consumers benefits the corporations tremendously. It means that when the Rana Plaza factory in Savar, Bangladesh collapses, no Americans see the deaths that result from a system that provides them cheap clothing at Wal-Mart, Gap, and other retailers. That’s very different from the Triangle Fire, when New Yorkers were outraged when they personally saw the deaths of the women who made their clothing. They acted and conditions in the textile factories improved. Today, most of us have absolutely no idea what the conditions of work are in the places that make our clothing, that grow our food, that produce our paint and glass and steel and auto parts. That’s exactly how companies want it. When it comes to meat production, you have states like Idaho passing ag-gag bills, making it a crime to document what happens in a meat production factory. Knowledge is indeed power and the meat producers want to make sure that you have none of it so they have all the power.
One of the complexities of modern capitalism though is that American business don’t just want to outsource production. They also want to open up new markets for their products. That’s certainly true for fast food corporations, who have vastly expanded around the world over the past two decades. This means that in at least some places, production and consumption takes place in the same country and thus when the supply chain system inevitably fails as the big corporations want to push down costs and the suppliers respond through cutting corners on safety, outrage results:
The Chinese outlets of McDonald’s and KFC have stopped using meat from a Shanghai company after a local television news program accused the supplier of using chicken and beef past their expiration dates, setting off an investigation by food-safety officials.
The program, broadcast Sunday evening on Dragon TV, showed hidden-camera footage of workers at a meat-processing plant operated by Shanghai Husi Food using out-of-date chicken and beef to make burger patties and chicken products for McDonald’s and KFC. In some cases, workers were shown scooping up meat that had fallen onto the assembly line floor and throwing it back into a processing machine.
In response, the Chinese units of McDonald’s and KFC said in news releases posted from their official Sina Weibo social-media accounts that they had halted use of all products from Shanghai Husi, which is owned by the OSI Group, based in Aurora, Ill. Starbucks also said it had pulled sandwiches with chicken from Shanghai Husi from the shelves of its stores in China. Starbucks said a supplier for the sandwiches had used the meat.
When people see footage of horrors they act. That is what has happened in China. It’s what happened at Triangle and when the Cuyahoga River burned and during the Santa Barbara oil spill in 1969. Thus, the corporate strategy becomes making sure you see nothing. In this case, the curtain was pulled back, but just in one factory. McDonald’s and KFC have no intention of running a tighter ship with their meat suppliers and they certainly don’t want to run their own meat production sites, although this is an entirely reasonable solution for them. Rather, they want the problem to go away. Such disgusting conditions could be taking place in 100 Chinese meat production factories, just as they could be (and are) in the United States meat industry. It is precisely this kind of information getting out that leads to ag-gag bills here and I’d be shocking if the fast food companies aren’t having behind the scenes talks with Chinese authorities to clamp down on such information becoming public there. That this production facility is owned by an company based in the United States should remind you that there’s no reason to think what you eat is safer, not in a system dominated by exploitative New Gilded Age era capitalism without proper regulatory frameworks and vastly underfunded inspection agencies.
It seems unlikely that we have never had a thread on pizza toppings before, but a quick search of the blog’s archives suggests we have not. I am reminded of this because yesterday my parents took me here. The pie we had was actually quite solid. But you have to search through a menu dedicated to whatever rococo concoctions Oregonians think belong on pizzas to find something that reminds me of pizza. Most revolting is this pizza:
Classy pizza isn’t just for dinner anymore. We were asked how creative we could be with breakfast & we started thinking about those inspired (& filling) farmer’s omelets. Country sausage gravy, potatoes, eggs, cheddar & country bacon.
First, no food should ever be named after my home town. This is not a good sign. Second, country gravy on pizza is the single most disgusting thing I have ever of, except for getting this very pizza with a cheese stuffed crust (because not enough cheese on the actual pizza).
If you all have heard of a worse idea for a pizza, this is time to share for your therapy.
I am no traditionalist when it comes to pizza. Jon Stewart is fundamentally correct on Chicago style pizza (although if you want a pizza-style casserole at 1500 calories per slice, it can be tasty), but then a lot of traditional New York pizza leaves much to be desired as well. I know this is heresy to many, but I think pizza’s finest forms have come out of California cuisine, adding delicious fresh ingredients to a food too often defined by canned olives and canned mushrooms. Sun-dried tomatoes, pesto, kalamata olives, these are outstanding ingredients for pizza. The year I spent teaching outside of Cleveland, we asked around for the best pizza place in Cleveland. The place universally lauded served a pie with canned mushrooms. I was not impressed. There is some pretty good pizza in Providence. I am particularly a fan of Tommy’s, both for quality and for price. But overall, I can’t help but think that the California food revolution has helped improve the overall quality of American pizza tremendously. Except when people demand country gravy on it.
…Worst pizza idea in the United States anyway. I am reminded of the pizzas of South Korea, consisting of imitation cheese, sliced up hot dogs, canned corn kernels, and ketchup for the sauce. But that’s a different category of bad food.
One of the world’s most exploitative industries is seafood, mostly for rich nation consumption. Two of the biggest areas of production are in southeast Asia and the Gulf Coast. In the southeast Asia fisheries, slave labor is far too common, with frequent killings of workers, usually immigrants from Myanmar, Laos, and Cambodia, for actions such as asking to be paid. Things aren’t quite that bad on the Gulf Coast, but they are pretty terrible.
So it is positive that seafood workers in the Gulf are working with the National Guestworker Alliance to try and put pressure on the big retailers like WalMart and Whole Foods over working conditions. Those companies don’t care if supply workers live or die, as we see from WalMart’s response to the Rana Plaza collapse in Bangladesh. But putting pressure on them at least gets people’s attention and hopefully builds the movement necessary that humane working conditions can return to this country.