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Kanye West, Jennifer Lawrence, and James Franco are a few of the celebrities we might be able to taste
'Kevin from BiteLabs' recommends that you pair your future Kanye West salami with a nice bourbon.
Either the food world is being trolled by Nathan Fielder again (the prankster who brought us Dumb Starbucks) or Motherboard (the sister site of Vice) has just stumbled upon one of the most disgusting business ideas ever conceived, which is still sort of impressive. Anyway, Motherboard reports that “BiteLabs.org grows meat from celebrity tissue samples and use it to make artisanal salami,” or at least, really wants to. In particular, Bite Labs wants to make a meal out of Kanye West, James Franco, Jennifer Lawrence, and Ellen DeGeneres.
For anyone interested in some celebrity soylent green, Bite Labs would like you to tweet at each celebrity whose meat you’d like to eat. James Franco will taste “smoky, sexy, and smooth,” while Jennifer Lawrence (“A different type of Hunger Game”) will include rabbit and pork, and “never fail to entertain.”
@RollingStone Would you want to try some @kanyewest meat? #EatCelebrityMeat http://t.co/8KOwO2XNuI
— Bite Labs (@BiteLabsCo) February 26, 2014
Kanye West, spiced with Hungarian paprika, will be best paired with bourbon, and the amiable Ellen DeGeneres will be blended with ostrich and spiced with pepper and mustard for “well-rounded flavor.”
Supporters have already come out of the woodwork.
Kanye West, you are a god, so, like a true devotee, i must consume ur flesh @kanyewest @bitelabsco #EatCelebrityMeat http://t.co/nAc0aNe5jP
— Forrest Taylor (@forrest_taylor) February 27, 2014
Although it’s still hard to tell what to make of Bite Labs and whether or not we might all be able to know what Kanye West tastes like, at least it gives us a chance to ponder the eternal question: If you were a hotdog, would you eat yourself?
Karen Lo is an associate editor at The Daily Meal. Follow her on Twitter @appleplexy.
Keep it easy with these simple but delicious recipes. From make-ahead lunches and midweek meals to fuss-free sides and moreish cakes, we've got everything you need.
Chorizo & mozzarella gnocchi bake
Upgrade cheesy tomato pasta with gnocchi, chorizo and mozzarella for a comforting bake that makes an excellent midweek meal
Easy butter chicken
Fancy a healthy version of your favourite Friday night chicken curry? The chicken can be marinaded the day before so you can get ahead on your prep
Easy classic lasagne
Kids will love to help assemble this easiest ever pasta bake with streaky bacon, beef mince, a crème fraîche sauce and gooey mozzarella
Thai fried prawn & pineapple rice
This quick, low calorie supper is perfect for a busy weeknight. Cook your rice in advance to get ahead - run it under cold water to chill quickly, then freeze in a food bag for up to one month
One-pan spaghetti with nduja, fennel & olives
A spicy sausage pasta dish with a difference. Using the cooking water helps the sauce cling to the pasta and gives the dish more body. A silky smooth sauce, perfect pasta and one pan to wash!
Learn a skill for life with our foolproof crêpe recipe that ensures perfect pancakes every time – elaborate flip optional
Meat grown in labs: can consumers be convinced to take a bite?
Emeryville, California: Uma Valeti slices into a pan-fried chicken cutlet in the kitchen of his startup, Memphis Meats. He sniffs the tender morsel on his fork before taking a bite. He chews slowly, absorbing the taste.
"Our chicken is chicken . you've got to taste it to believe it," Valeti says.
A meal of chicken produced from chicken cells in a Memphis Meats lab in Emeryville, California. Credit: AP
This is no ordinary piece of poultry. No chicken was raised or slaughtered to harvest the meat. It was produced in a laboratory by extracting cells from a chicken and feeding them in a nutrient broth until the cell culture grew into raw meat.
Memphis Meats, based in Emeryville, California, is one of a growing number of startups worldwide that are making cell-based or cultured meat. They want to offer an alternative to traditional meat production that they say is damaging the environment and causing unnecessary harm to animals, but they are far from becoming mainstream and face pushback from livestock producers.
Memphis Meats CEO Uma Valeti, right, watches the cooking of chicken produced in a laboratory. Credit: AP
"You are ultimately going to continue the choice of eating meat for many generations to come without putting undue stress on the planet," said Valeti, a former cardiologist who co-founded the company in 2015 after seeing the power of stem cells to treat disease.
The company, which also has produced cell-grown beef and duck, has attracted investments from food giants Cargill and Tyson Foods as well as billionaires Richard Branson and Bill Gates.
A report released in June by consulting firm AT Kearney predicts that by 2040, cultured meat will make up 35 per cent of meat consumed worldwide, while plant-based alternatives will compose 25 per cent.
"The large-scale livestock industry is viewed by many as an unnecessary evil," the report says. "With the advantages of novel vegan meat replacements and cultured meat over conventionally produced meat, it is only a matter of time before meat replacements capture a substantial market share."
But first cultured meat must overcome significant challenges, including bringing down the exorbitant cost of production, showing regulators it's safe and enticing consumers to take a bite.
"We're a long way off from becoming a commercial reality because there are many hurdles we have to tackle," said Ricardo San Martin, research director of the alternative meat program at the University of California, Berkeley. "We don't know if consumers are going to buy this or not."
As global demand for meat grows, supporters say cell-based protein is more sustainable than traditional meat because it doesn't require the land, water and crops needed to raise livestock - a major source of greenhouse gas emissions.
Many consumers would love to eat meat that doesn't require killing animals, said Brian Spears, who founded a San Francisco startup called New Age Meats that served its cell-based pork sausages to curious foodies at a tasting last September.
"People want meat. They don't want slaughter," Spears said. "So we make slaughter-free meat, and we know there's a massive market for people that want delicious meat that doesn't require animal slaughter."
Finless Foods, another startup in Emeryville, is making cultured fish and seafood. It's produced cell-based versions of salmon, carp and sea bass, and it's working on bluefin tuna, a popular species that is overfished and contains high levels of mercury. The company has invited guests to sample its cell-based fish cakes.
"The ocean is a very fragile ecosystem, and we are really driving it to the brink of collapse," CEO Michael Selden said. "By moving human consumption of seafood out of the ocean and onto land and creating it in this cleaner way, we can basically do something that's better for everybody."
The emerging industry moved a step closer to market in March when the U.S. Department of Agriculture and the Food and Drug Administration announced plans to jointly oversee the production and labelling of cell-based meat.
Food-safety advocates will be watching to ensure the agencies provide rigorous oversight and protect people from bacterial contamination and other health threats, said Jayden Hanson, policy director at the nonprofit Centre for Food Safety.
"It will be important for the public that this be well regulated," Hanson said. "Do these really solve the environmental problem? Do they really solve the animal welfare problem? That needs to be part of the review as well."
If cultured-meat companies use genetically modified cells, they would face even greater scrutiny from consumers and government regulators, Hanson said.
Cell-based meat companies also face resistance from US livestock producers, who have been lobbying states to restrict the "meat" label to food products derived from slaughtered animals and have been raising questions about the safety, cost and environmental effect of cultured meat.
"There's still many, many unknowns about these cell-based products," said Eric Mittenthal, vice president for sustainability at the North American Meat Institute. "We really don't know if it's something consumers will accept from a taste perspective. We don't know if it's going to be affordable."
Valeti's company is focused on reducing the cost of cultured meat and producing larger quantities and hopes to be able to sell it to restaurants and then supermarkets within two years, assuming it passes regulatory hurdles in the US. A plate of chicken that used to cost tens of thousands of dollars to produce can now be made for less than $US100, he said.
"We're actually preserving the choice of eating meat for people," Valeti said. "Instead of saying, 'Give up eating meat or eat a meat alternative,' we're saying continue eating the meat that you love."
J. Kenji López Courtesy of Serious Eats
If you’re down for some kind of toast situation but want something more unique, try this asparagus tartine. It’s bright, refreshing, crunchy, and creamy, thanks to quickly blanched and shocked asparagus and smooth ricotta cheese.
2. Find a handful of easy meatless recipes that you can make in a pinch after a long day.
This quick chickpea pasta recipe changed my life. It's vegan, so easy to make, and impossibly tasty. Having a meal you can whip after after a long day (or late night) is a true game-changer, and will save you from reverting back to your old go-to (chicken tenders, anyone?).
What foods are good for dogs with kidney disease?
Fully functioning kidneys are used to remove excess phosphorus, proteins and sodium from the bloodstream, so with the onset of kidney disease these waste materials aren’t properly filtered and a higher level than normal in the bloodstream. Because of this, animals with kidney disease need food that does not contain large amounts of phosphorus, protein or sodium, so that stress can be taken off of the kidneys and allow them to perform their functions without any risk of further damage.
There are many different renal dog foods on the market, but it is always recommended to check the label to see how much of each of the reduced minerals and protein is in each meal. The NRC (National Research Council) recommend that no more than 22.25mg of phosphorus should be fed to your dog per day. They should also be fed a low percentage of protein, and the protein that is fed must be a really high-quality protein with high bioavailability. Also less than 1mg of sodium (usually found in salt) per Calorie.
With is reduction in their food, it is important that they are supplemented with omega-3 fatty acids from fish oil (NOT cod liver oil, as this is inflammatory). These fatty acids are very good for dogs, especially those suffering from heart disease, kidney disease, arthritis and many other long-term health conditions. When buying omega-3 tablets, check the manufacturers website or ask your vet if that particular brand is right for your dog to take.
#5 The Gagger
Your 4-year-old eats a grand total of seven foods. When you are successful in persuading him to try something new, he always gags—which is unpleasant for both of you. It makes him less likely to try new foods and you less likely to serve them.
What’s going on: For many kids, gagging can be a sign that mealtime has gotten too stressful. Your child may be having a dramatic reaction to efforts to “get” him to eat. Dr. Rowell adds, “If he has had difficult, unpleasant, or painful experiences related to food, such as severe reflux, constipation, a scary choking episode, or coercive and forceful feeding, that can be a factor too.” However, frequent gagging could also be a red flag that your child has oral-motor or sensory issues. Oral-motor skills refer to a child’s ability to move his lips, jaw, tongue, and facial muscles in an age-appropriate manner. “If your child has a sensory issue, he may either under- or overreact to a sense,” Potock explains. “He may think he needs to stuff his cheeks with food in order to truly feel it in his mouth or gag at the slightest change in texture.”
What to do about it: To explore whether your child has an oral-motor or sensory issue, talk to your pediatrician. A referral to an occupational therapist or a speech-language pathologist who specializes in feeding difficulties may be the next step. Known as feeding therapists, these pros will review your child’s feeding history, growth, and development and evaluate his eating behaviors and skills in various situations. They may coach you on how to help him at home—or work with him directly with techniques that should be both gentle and fun—to gradually overcome any challenges. (Many insurance plans cover this treatment.)
If you rule out an oral-motor or sensory problem, try involving your child with the food at the table without any pressure. One of Potock’s favorite strategies is to make your child the family’s “master server.” Rather than passing serving bowls around, put them in front of him with a big serving spoon and a smaller spoon in each dish. Have your child ask each family member, 𠇍o you want one scoop or two? A big scoop or a small scoop?” then put the requested amount on each person’s plate. “This way, he’s exposed to the food through his eyes, ears, and nose before ever tasting it,” Potock says. “The added sensory exposure may help pique his curiosity and make mealtime fun instead of stressful. Plus, with a small spoon as an option, a child is more likely to put a little on his own plate.”
My Dog Won’t Eat Dog Food – Only Human Food!
Some owners find themselves getting quite exasperated with their pups who flat out refuse to eat their kibble. These dogs won’t eat dog food – only human food!
While the easiest course may seem to be simply continuing to feed them human food, this is very dangerous for your dog’s diet, as human food won’t provide your pooch with the nutrients he needs to stay healthy.
Instead, you may want to consider a high-quality, human-grade dog food like Ollie or NomNomNow. These dog foods might as well be human food, considering the quality of ingredients and freshness.
It won’t be cheap, but your dog isn’t too likely to say no!
Do you have a picky pooch at home? What kinds of things have helped you encourage her to eat? Did you find a food she loves that we didn’t mention above? Let us know in the comments below.
31 Breakfast Recipes for a Hungry Holiday Crowd
I grew up in a small family and have never had much practice cooking breakfast for more than a couple of people. If you come from a similar background, you may have also felt a bit lost and overwhelmed on the rare occasions that you have had to feed a large group—especially first thing in the morning, when your coffee has yet to take effect.
But the holiday season is in full swing, and with that often comes houseguests. That means this could be one of the few times a year that preparing a big, crowd-pleasing breakfast becomes a necessity in your household. Fortunately, we've got lots of dishes to help you get through the season unscathed, from scrambled and baked eggs to airy, fluffy stacks of pancakes and (crucially!) tips on how to make a ton of bacon. Keep reading for 31 of our favorite recipes for easy breakfasts to feed the whole extended family.
The Limits of a Good Diet
Don&rsquot expect a diet to produce miracles. It&rsquos only one part&mdashalbeit an important part&mdashof your dog&rsquos cancer treatment plan. Chemotherapy may be a part of that plan, too, although chemotherapy treatment for dogs differs from treatment for humans because &ldquoour goal is not always to cure them of cancer as we do for people, but to make them feel much better,&rdquo Dr. Ochoa says.
"A dog has no quality of life if she is vomiting all the time,&rdquo she continues. &ldquoWe do not push our dogs to some of the extremes that people with cancer go through.&rdquo
For Brette Sember of Clarence, New York, managing her dog&rsquos diet is an important part of his cancer treatment.
Sember is a long-time Golden Retriever dog parent who currently has a 4½-year-old female named Pellinoire and an 11½-year-old male, Merlin. Merlin had a hemangiosarcoma removed in April 2018, underwent chemo infusions and now is on metronomic chemotherapy in pill form.
&ldquoThe cancer has not recurred, at least not visibly, but my vet says that it will at some point,&rdquo says Sember, who previously lost three Golden Retrievers to cancer.
Sember conducted extensive research on food and consulted with her vet about what foods would be best for Merlin.
&ldquoI compared a lot of different foods and got my vet's opinion once I had narrowed it down,&rdquo she says. &ldquoI did consider a grain-free food, but my vet did not recommend it. I originally wanted organic food but could not find one that was not grain-free that rated high enough and was at a reasonable price point.&rdquo
Besides the food recommended by her vet, Sember routinely feeds raw fruits and vegetables, usually organic, to her dogs. She also feeds them organic chicken with a bit of chicken broth.
&ldquoThis started because Merlin struggled with nausea and adding chicken and rice to his food was the only way I could get him to eat," she says. "For us, the food was just one component of our plan to try to beat cancer."
And while there are no guarantees, vets have seen results with specialized diets.
Dr. Ochoa recalls a cancer patient named Lucy, whose owners did not want to pursue chemotherapy for the otherwise healthy, happy dog.
&ldquoIn her last few weeks, she would only eat high-energy, high-calorie food that we usually give our patients who are recovering from surgery. Her owners did everything they possibly could for her,&rdquo Dr. Ochoa says. &ldquoShe lived about 5 months after her diagnosis. That is a long time for dogs that do not undergo chemotherapy.&rdquo
Receiving a diagnosis for your dog can be one of the scariest things you go through as a pet parent. A proper diet, with input from your vet or other pet care specialist, is one weapon in your arsenal that can help in your battle.
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