Animals vomiting their Bones
Neulich hatten wir’s noch mit Tieren, die sich in der Werbung selber essen, jetzt bewirbt WMF ihre Entbeinungs-Messer mit Schweinen und Kühen, die ihre Skelette hinkotzen. „People, what a bunch of bastards.“ (via Malcolm)
Chicken-deboning Robot
Am Georgia Tech Research Institute arbeitet man an einem Roboter, der Hühnchen entbeint. Das ist so der erste Schritt zur vollautomatisierten Hühnchenfleischfarm, wie zum Beispiel die von Andre Ford vorgeschlagene Vertical Headless Chicken Farm, nur war das damals ein Kunstprojekt. Ich finde Roboter, die mit meinem Fleisch hantieren, sehr, sehr gruselig, noch gruseliger als es die Fliesbandfleischverarbeitung ohnehin schon ist – wahrscheinlich weil wir hier das Uncanny Valley of Meat betreten. Brrrr. Und aus irgendeinem Grund wollte ich dreimal zunächst Robot-deboning Chicken in die Headline schreiben.
Poultry is Georgia’s top agricultural product, with an estimated annual economic impact of nearly $20 billion statewide. Helping the poultry industry maximize its return on every flock can translate to important dividends. The research is funded by the state of Georgia through the Agricultural Technology Research Program at GTRI.
Under the Intelligent Cutting and Deboning System, a bird is positioned in front of the vision system prior to making a cut, explained GTRI research engineer Michael Matthews. The vision system works by making 3-D measurements of various location points on the outside of the bird. Then, using these points as inputs, custom algorithms define a proper cut by estimating the positions of internal structures such as bones and ligaments.
A Cut Above: Innovative Robot Uses 3-D Imaging and Sensor-based Cutting Technology to Debone Poultry (via The Verge)
Meet Meat Man
(via Nerdalicious)
A vodka martini rimmed with bourbon smoked sugar and a skewer of olive, onion and pickled eyeball topped with a Tasmanian leatherwood honey-soaked mealworm
Ich halte das zwar für zutiefst dekadent, aber das Menü des 108. Explorers Club Annual Dinner im Waldorf-Astoria in Manhattan hat was. Eingelegte Kuhaugen zum Beispiel. Getränk des Abends war der Explorers Club Martini, „a vodka martini rimmed with bourbon smoked sugar and a skewer of olive, onion and pickled eyeball topped with a Tasmanian leatherwood honey-soaked mealworm“. Hier ein paar meiner Favorites:
- Maple Glazed Hog Mask (Schweinegesichter in Ahornsirup)
- Pickled Eyeballs
- Gator Chili
- Crispy Chicken Feet with Garlic Chili Dipping Sauce
- Madagascar Hissing Cockroaches Infused with Tasmanian Leatherwood Honey and Citrus
- Strawberries dipped in white and dark chocolate with housefly larvae and pupae sprinkles (maggots)
A Taste of Exotic Meats at the Explorers Club Annual Dinner (via Neatorama)
Vertical Headless Chicken Farm
Andre Ford ist Architekt und schlägt vertikale Hühnerfarmen vor, um den wachsenden Nahrungsmittelbedarf der Menschheit zu decken. Den Hühnern werden die Köpfe (bis auf das Stammhirn) und die Füße entfernt, so sollen sie in Halterungen aufwachsen, die an die Matrix-Menschenfarm erinnert. Futter und Wasser werden über Leitungssysteme zugeführt, Exkremente durch hydraulische Systeme abgesaugt. Und wer das irgendwie schockierend findet, sollte sich mal damit beschäftigen, wo das meiste Fleisch auf unseren Tellern herkommt und sich fragen, ob dieser ultra-maschinelle „Anbau“ von Hühnerfleisch nicht humaner wäre. Die Antwort auf diese Frage weiß ich allerdings auch nicht.
Wired UK hat grade einen kleinen Artikel dazu, We Make Money Not Art hatte vor ein paar Tagen ein Interview mit Ford, Snip:
The project is almost effortlessly provocative because it is dealing with a subject matter which the majority of people are aware of, complicit in and culpable to varying degrees. The mass media is saturated with documentary films, books and celebrity chef hosted exposé’s that document the plight of animals bred for our consumption and I don’t wish to add to the plethora of information readily available. The information is there, but the majority of people don’t care to know or purport they can’t afford to care. […]
I think it is time we stopped using the term ‘animal’ when referring to the precursor of the meat that ends up on our plates. Animals are things we keep in our homes and watch on David Attenborough programs. ‘Animals’ bred for consumption are crops and agricultural products like any other. We do not, and cannot, provide adequate welfare for these agricultural products and therefore welfare should be removed entirely.
Earlier in the project I was proposing the chickens would be rendered unconscious, or desensitized by complete removal of the head but this has since been revised. Desensitisation will be achieved by a surgical incision that separates the animal’s neocortex, responsible for sensory perceptions, and its brain stem which controls its homeostatic functions. The head remains intact.
WMMNA: Farming the Unconscious, Wired: Food Project Proposes Matrix-Style Vertical Chicken Farms
Lab grown Hamburger coming soon
Mark Post von der Uni Maastricht arbeitet am ersten Hamburger mit Fleisch, das komplett aus künstlich im Labor hergestellten Fleisch bestehen wird, gezüchtet aus Stammzellen. Stories über im Labor gezüchtetes Fleisch zum Verzehr hatte ich schon öfter gehört, jetzt nimmt das alles aber so langsam die Form von Hackbraten an.
The first lab-grown hamburger will cost around 250,000 euros ($345,000) to produce, according to Mark Post, a vascular biologist at the University of Maastricht in the Netherlands, who hopes to unveil such a delicacy soon. […]
“The first one will be a proof of concept, just to show it’s possible,” Post told Reuters in a telephone interview from his Maastricht lab. “I believe I can do this in the coming year.” […]
“This first one will be grown in an academic lab, by highly trained academic staff,” he said. “It’s hand-made and it’s time and labor-intensive, that’s why it’s so expensive to produce.”
Not to mention a little unappetizing. Since Post’s in-vitro meat contains no blood, it lacks color. At the moment, it looks a bit like the flesh of scallops, he says.
Petri dish to dinner plate, in-vitro meat coming soon (via /.), hier noch eine mittelokaye Animation zum Thema: Meat The Future by Beckmans College of Design (via Marco)
Raw Meat Messie in Ypsilanti Township
In Ypsilanti Township (!), Michigan, haben sie ein Haus aufräumen müssen, in dem ein Messie wohnte. Das Spezielle an ihm: Er häufte vor allem rohes Fleisch in der Bude an. Die Fotos zum Artikel sind recht unspektakulär, aber ein Bild vom Hühnchen im Briefkasten hätte ich dann doch sehr gerne gesehen.
A Washtenaw County Circuit Court judge has ordered the cleanup of an Ypsilanti Township condominium littered with raw meat — among other debris, including dead rodents — within 21 days. […]
Township attorney Dennis McLain wrote in the petition that the meat has caused a severe infestation of rodents, fleas, flies and cockroaches that professional pest control companies haven’t been able to address.
Upon inspecting the property at the end of August, township officials found rotting meat in plastic bags, decaying animals, animal feces, money strewn throughout the debris, around 30 bicycles, “unknown soft items” in various states of decay, mold and even raw chicken stuffed in the mailbox. Because their skin felt like it was being bit by tiny insects, building officials wore disposable, protective outerwear and respirators while inspecting the home.
Court orders cleanup of Ypsilanti Township hoarder’s condo (via Arbroath)
Cow breaks out of Slaughterhouse, runs for life, succeeds.
(Youtube Direktlife, via Treehugger)
Am Mittwoch ist eine Kuh aus einem Schlachthof in Queens ausgebrochen. Verständlich, ich hätte da auch nur sehr wenig Lust drauf. Sie rannte die Straße runter, einige Schlachter und Polizisten hinter ihr her. Bevor sie eingefangen werden konnte, machte sie noch ein paar Sachen kaputt und hier die wirklich gute Nachricht: Die Kuh, mittlerweile auf den Namen Molly getauft, wird nicht an das Schlachthaus zurück übergeben, sondern darf auf einer Farm im Umland so lange leben, wie sie nicht gestorben ist.
Cops cornered the moo-moo in Kahn’s yard, shooting it with a tranquilizer gun before lassoing it. A slaughterhouse butcher tried to help subdue her but nearly got gored by its stubby horns.
Stumbling and struggling not to go back to the slaughterhouse, the top sirloin rammed her head into a police horse trailer brought to the scene. At least a dozen cops teamed up to get the cow into the trailer, witnesses said. It was taken to the city Animal Care and Control facility in Brooklyn. “It was bugging,” barber Paul Echols, 23, said of the rawhide escapee. “I was worried. I’m not used to seeing stuff like that.”
The gallivanting hay-eater’s Houdini attempt apparently paid off. City officials said the animal – who they named Molly – will be headed for greener pastures. “We will find it a home,” said Richard Gentles of the city Animal Care and Control. “We’re starting to reach out to farm sanctuaries.”
Cow Breaks Out of NYC Slaughterhouse, Runs for Freedom (Video), NYDailyNews: No bull, cow escapes slaughterhouse and hoofs it through Queens
Bonustrack: Iron Maiden – Run to the Hills
Sweet Meat: Candy and Icecream made from Meat
Julian schreibt mir: „Jasmin Schuller hat aus mehrern Kilo Fleisch, Blut und Fett leckere Desserts gebastelt und sie meisterhaft in Szene gesetzt. Passt glaub ich gut in dein Programm.“ Indeed, höchst-deliziös. Ich liebe vor allem den Kuhauge-auf-Hackfleisch-Cupcake auf dem Bild unten. Super!
Sweet Meat von Jasmin Schuller, mehr Bilder auf der Website von Jasmin.
Bacon Ipsum
Blindtext-Generator für Carnivore: Bacon Ipsum. (via Martin)
Bacon ipsum dolor sit amet ham hock cow tri-tip bacon short loin meatloaf swine. Venison tri-tip pork drumstick bresaola, ground round ham hock shankle meatloaf ham beef strip steak rump pork belly pork chop. Bresaola chuck shankle short loin, pig meatloaf ribeye pork belly. Beef shank pancetta, pork loin fatback t-bone meatloaf shankle pork belly pastrami. Tail pork chop turkey meatball tri-tip. Ground round pork loin sirloin hamburger. Flank tenderloin ham hock ham, sirloin rump pork chop cow pancetta.
Lagerfeuer aus Bratwurst
El Spottos Beitrag zu Marcos 2. Internationalen Bratwursttag: Ein Lagerfeuer aus Bratwurst. Der Kehrwert von Grillen, quasi. Super!
Facebooks Mark Zuckerberg only eats meat from animals he’s killed himself
Mark Zuckerberg isst seit ein paar Wochen angeblich nur noch Fleisch von Tieren, die er selbst getötet hat.
“The only meat I’m eating is from animals I’ve killed myself,” says the Facebook founder and CEO.
It’s an odd dietary direction for the 27-year-old Internet billionaire, but since he has taken to killing goats, pigs and chickens, “I’m eating a lot healthier foods. And I’ve learned a lot about sustainable farming and raising of animals,” he says. “It’s easy to take the food we eat for granted when we can eat good things every day.”
Zuckerberg’s new goal came to light, not surprisingly, on Facebook. On May 4, Zuckerberg posted a note to the 847 friends on his private page: “I just killed a pig and a goat.”
Mark Zuckerberg’s new challenge: Eating only what he kills (and yes, we do mean literally…)
Rittersport Mett
„Neues aus der Sterneküche! Ab morgen. Oder übermorgen.“ von @555SCHUH. Yummy! (via Testspiel)
It’s an Energy Drink that tastes like Sauerbraten!
(Youtube Direktmeat, via MeFi)
THAT’S WHAT IT REALLY, REALLY IS!
Seitdem ich das letzte mal das Wurstwasser von Diner in a Bottle hier hatte, tat sich dort einiges, vor allem kamen einige Sorten hinzu und so gibt’s da jetzt neben Wasser in Cheese Burger, Dirty Hot Dog, Fish’n Chips, Tandoori Chicken und Wiener Schnitzel-Geschmack auch Leberwurstbrot, Currywurst, Sauerbraten und Pizza Prosciutto. No Shit.
Prosciutto, champignons, gorgonzola cheese, with a drippy crust
Remember John Travolta strutting down the street chowing on his double slices in Saturday Night Fever? Well we recreate the flavor of a brick-oven Bay Ridge slice by taking Tuscan prosciutto, San Marzano tomatoes, stinky gorgonzola, champignons and a hint of basil and putting all that into a super-nutricious Energy Drink that won’t get tomato sauce on your polyester suit!
AOL News hat ein Interview mit dem Erfinder Till Krautkrämer. Und ja, das ist alles wahr: Ein Mensch namens Till Krautkrämer verkauft Wurstwasser mit Sauerbratengeschmack.
“The shrimp salad flavor is my favorite because it’s really, really tasty. That’s become the hero of the line because it can also double as an excellent vodka mixer,” he explained. “All four drinks are light and totally refreshing, exploding with 300 different flavors engineered by our pros.”
To really sink your teeth into the funky flavors, Krautkraemer advised drinking the beverages slightly warm. Like a fine wine, he said, the aromas and savory flavors are heightened when the drinks are served this way.
