Legal Ban in Attempt to Ban Cameras From Livestock Farms

source; NPR - A Legal Twist In The Effort To Ban Cameras From Livestock Plants
source; NPR – A Legal Twist In The Effort To Ban Cameras From Livestock Plants

This story is directly from NPR. I don’t usually re-blog stories but, after reading this article I was horrified and outraged at the level of cruelty animals are subjected to that are considered “normal industry practices”. Bear in mind this story takes place in US, I don’t know the situation in Canada.

Bill 343 will essentially lessen the level of accountability of livestock producers by stiffing undercover investigations of animal cruelty.

Tammie Bryant, a professor at UCLA School of Law who focuses on animal law, admits, “legal action usually only occurs if there is media coverage, public outrage and pressure to prosecute.”

Some animal cruelty examples NPR gave was gouging a young calf’s eyes.

“Take the case of USDA veterinarian and slaughterhouse inspector . In 2010, Wyatt testified before a House subcommittee that, on several occasions, he was either overruled or threatened with demotion or transfer after he told superiors about instances of extreme animal abuse he’d witnessed.”

He witnessed the butchering of live animals.

For the full story on NPR – A Legal Twist In The Effort To Ban Cameras From Livestock Plants

Inspiring Awesomeness with Food

Inspiring Awesomeness with Food
I visited my blog today and realized my most recent post was on BC Family Day, well over a month ago. I’ve been guest posting on so many other blogs that I have neglected my own. Truth, I am tired of writing restaurant reviews. There are hundreds of Vancouver food blogs writing on the same damn restaurants and the same dishes, with similar opinions and pictures. It gets boring! I’ve been doing this since 2010, something has to change.

Those danm obnoxious food bloggers…who think they are Anthony Bourdain

Food bloggers as a group have been known to be greedy, petty and generally obnoxious. I’ve seen an example, when a blogger sat down and before he ordered said “I am (blog). Personally, I wouldn’t give a shit if you are a food blogger, why would I treat you any differently than other patrons here?  “Fine, I have 3000 twitter followers, so don’t fuck up my meal, or I will send one tweet out and that would end your business” I haven’t actually heard anyone say that but, I can read between the lines. You are no Anthony Bourdain, you are just a prick.

Dining = Food + People

What my blog has given me is a platform to build connections, a network of people who are passionate about what they do, they want to inspire, change and create. They are passionate about cooking and continually test boundaries, create and inspire environmental changes by creating a program to reduce food waste.  This is why I’m still writing, so that I can inspire, change and hopefully create a little awesomeness on the way.

I haven’t moved away from food, I love staying informed, not just about the newest restaurant openings instead, about the people and their stories behind the food they have created.

When I went to Yaletown L’Antipasto, my friend “slipped” that I was reviewing their restaurant. Side note, I really hate when that happens, I feel like I’m being stalked and scrutinized throughout my meal. Instead of just talking about what’s in the dishes, we talked about Matti, Chef and Co-Owner of L’Antipasto. His dreams to one day have his own farm where he could grow his own food, and have a small rustic restaurant at the farm.

He loves local ingredients because he knows how it was grown, packaged and delivered, ensuring that when his produce arrives it’s still at its peak. He understands, not every dish has to be complicated, sometimes it’s better to be simple.

So when my friend mentioned that her dish was a little bland, it was just tomatoes, olive oil and a few other herbs.  I understood, that it was meant to be this way. The quality of the ingredients itself was amazing. Educating her on what a great fresh tomatoes and quality olive oil was supposed to taste like. The olive oil was from a Co-op farm in Italy, who still manually presses. (My explanation went a little deeper than that, I even called Matti over).  With her deeper understanding, she was able to appreciate her food.

Inspiring Social Changes With Food

Another person that I was able to meet because of my blog was Jonathan Chovancek, of Kale & Nori Catering and Bittered Slings Extract. He is very inspiring, his enthusiasm and passion for social and eco change through food.  He has taken upon himself to ensure his clients and their guests consume ingredients that support the sustainable food movement, doing extra due-diligence to track the movement of his food. “Most food is sold from origin to distributor to sub distributor. Getting to the source, knowing where the food originated and what was fed, how it was grown is important. How long has it been dead, picked, preserved. Understanding that the quality is at its peak for only a few hours and from that point on it is diminishing”, Jonathan said.

Our meeting was an eye opener. I am a firm believer that food can create social and economic change. The rise of popularity in quinoa has created an economic and social shift for farmers and consumers in Chile, it also has driven up the price for local consumers. It is a staple, similar to white rice to Chinese but, with the high demand in the western nations, they much rather have it exported then sold locally, driving up the local prices.

So what does this mean for Food Persuasion?

I will continue to blog with a purpose, to inspire people, hopefully to do something awesome. Even something as little as making you pause and think for a few seconds about the food you are about to consume is enough, at least for now.

Starbucks Rolling out Reusable Plastic Cups

Starbucks Takes A Step Towards A More Affordable Sustainable Culture

source: Starbucks

Whether this is a smart marketing ploy from the Seattle base coffee giant or a true effort to help consumers move towards becoming more environmentally conscious, Starbucks will be rolling out reusable cups starting today, any customer who brings the cups back for a refill receive a $.10 discount. The cups cost $1, making it a lot more affordable compared to the $20 Starbucks coffee travel mugs.

It might not be a huge discount but it is a step towards consumers becoming more environmentally conscious.

During the past few weeks researching and blogging for my Demystifying Our Food Series, I’ve really been more conscious of the food I consume and how it is consumed. No, I am not a tree hugging hippie, I am inspired by the people that continues to go the extra mile when producing or purchasing sustainable food, ensuring that we as consumers continue to have access to healthier options.

 

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