Suppliers meet a demand. Dismantle one, or all of them, and the demand will continue if the consumer’s attitude isn’t changed, it’ll just be a black market. There’s no formal crack industry but there’s still supply and demand. Blaming your meat eating on the existence of suppliers is one of the saddest blame shifts and lack of personal accountability statements I’ve ever read. Trying to convince me that if the industry was removed that humanity would accept it as the new norm is… unrealistic.

My abandoning of the moral high ground approach, which you suggested does not get people to change, is indeed a cocky spin on your words (I thought that was obvious) because you acknowledge it’s the moral high ground then demand to be left alone to indulge your derelict morality. If you concede moral superiority, prepare to be called out for your lower standards. Escalate with snark, get snark thrown back at you. Don’t like it? Go find some echo chamber where you don’t have to have your values challenged.

But quick question, you said to go after the industry, not people, but then agreed when I said the industry is people. So who exactly am I supposed to be targeting?

The CEO of Sex loves a good shag but he respects boundaries and understands how consent works.

The “carnic industry” is the people, the suppliers and the consumers. You think dismantling a factory farm alone is going to end meat consumption? You’d still be out there finding a way to indulge, so the problem has to be dealt with at its source. Now some people might complain that killing humans in defense of animals is morally wrong, but taking the moral high ground has never worked for converting anyone.

Does the presence of a product made from ground grain always result in whatever is served on them becoming a sandwich?

I posted mine below, a hunting accident. The shooter was in a greater panic than the victim. Same thing happened when I got plowed in a crosswalk by a distracted driver. I was dazed, she was uninjured but hysterical. Maintaining a level head in a frightening situation is achieved either through training for it or a traumatic childhood where you end up desensitized to it.

When I was 12 my grandpa took me hunting in the remote Idaho backcountry. To get there you had to ride a horse for four or five days or could land at a ranger’s strip, and that was still a long flight. We met two brothers and a buddy of theirs on their way out of camp early the first morning, decided we’d take a different trail. Maybe ten minutes later we hear a shot, and then screaming. My grandpa rushed over and we found that one brother had not made sure of his target and blown a hole in his brother’s leg. The wounded man was already in shock and the other two were beyond panic.

My grandpa told them to step away, sent the friend back to camp to radio for help. He had me help him cut the guy’s pant leg off, then instructed me on how to elevate and hold the tourniquet while he inspected the wound. It was bad but had missed the artery, but I’d also never seen a man with his leg blown open or that much human blood before. My grandpa (WW2 vet) was cool a cucumber and that helped me stay calm. Got him bandaged as best we could and grandpa decided we should move him, get back to the strip, and that he’d fly him to the nearest town with a hospital and landing strip. I crammed in the back and held the tourniquet. We ended up only flying for about half an hour before landing at a different ranger’s strip because LifeFlight came up to take over.

A couple of weeks later the brothers came to my grandpa’s house to say thank you and that the victim was on his way to recovering. So not a solo life save, but a joint effort. Taught me how to remain calm and functional in traumatic situations. I’ve been in a few others over the years and while I don’t know if the people who lived did so specifically because of my actions, I think my presence helped.

Hmmm, if I put all the internal ingredients of a taco on a single slice of bread and fold it, am I eating a taco or a Mexican themed sloppy joe?

When I go out to plant/weed I’ll open the coop door and yell “worm time” and my gals follow at my heels to get whatever treats I turn up. This is my first year with them and I can already tell the insect damage to my garden is greatly reduced. Thinking about adding guinea fowl and maybe some peafowl next year.

Candle in an F5.

I love fantasy and scifi authors who get heavy into their world building, but yeah, sometimes when I find myself rereading a page for the third time because it’s a little too descriptive… Let my imagination do the work.

What I can abide is something like Tolkien’s appendices. There’s no narrative break, he’s free to pour out all his imagination in its glory, then I can take that and sharpen my imagination to see what he saw.

That’s an insult to dogs. K9 cops are the only “cops” that don’t chose their career and the ones sent running headlong into danger, often without protective equipment, because their lazy handlers won’t risk their own skin. Punch a police dog (and you’re a bastard if you do); assault on an officer. Leave your “partner” locked inside the squad car to die during the summer (and you’re a bastard regardless); “tragic accident”.

I thought that was end of the Home Alone trilogy, where Kevin didn’t get any help for his abandonment issues but with Harry and Marc locked up for good sought other targets for his sadism.

I totally agree that the average customer is inconsistent with their ability to discern taste from one to another, but would argue that if a restaurant, especially a limited offering restaurant, had spent years establishing consistency a major shake up would be noticed. They have enough memory to notice “this isn’t it”. I’ve seen plenty of well established owner/operator restaurants sell their brand when they retire and tank in under 6mo because the new owner thinks that the name and recipes are enough then fires the seasoned staff to hire cheaper labor. While recipes should be enough, following A-Z does not guarantee you get something like what they do remember.

Now, please correct me if I’m mistaken, but don’t wines from the same vineyard have degrees of tolerable variance year to year even if the goal is consistency because weather can affect the grapes. I’m sure a winemaker can take that into account when producing and adjust as needed, but they are still limited by how early in the process that occurs; they won’t know if they got it until the wine is ready. Food prep is usually rapid turnover from product arrival to service. Your produce might vary in base flavor, but that’s where the skill comes in. The night of service you can add a tablespoon of salt when the normal recipe calls for a teaspoon.

The real kicker is the crust. People might not be as attuned to discrete flavor changes but they notice when something they’re used too feel wrong in their mouth; too doughy, too chewy, missing that crackle. Again, not as familiar with wine, but do you think clients who are invested in a specific vineyard’s offering would notice if suddenly the new bottle tasted as expected but the body was too thick or too watery?

The comparison is not about ceasing to use the dangerous product (be it a food or paint additive), it’s that the additive was doing something in the original product and that the artist must now find a way to replicate the work by substituting a safer ingredient. Painters aren’t even the greatest example because someone like Picasso doesn’t paint the exact same painting day in and day out for different customers, he’s more like a chef that specializes in his signature style cuisine. Each meal might be different, but it’s got the same “pizazz”.

Pizzarias can live or die on one product, and a major component of that product is the crust. If your crust is one of the most important at aspects of your pizza, changing flour brands is a nightmare. Culinary expertise is an art, but baking is a science. Your diehards are going to notice the change. Hopefully a bit of education (we’re changing recipes because the ingredient is unsafe) gets them to cut you a little slack, but they’ll also love it if you take the time to figure out how to keep delivering what they fell in love with.

Honey, you shrunk the kids, didn’t you?

It’s not just culture, it’s artistry. The ability to for a small restaurant to consistently turn out a product that has the same flavor, consistency, texture, and high standard customers have come to expect is not easy task. You have to make sure your supply line is consistent as well as make sure your employees are trained on prep/finish.

Corporate places like McDonalds achieve consistency by serving you food that’s so processed it requires no effort to taste exactly the same across time zones. Changing your base ingredients is going to alter your outcome from the beginning, so it’s on the chef to figure out how to amend their recipe with new ingredients yet not alter the final product. It’s a welcome challenge for those who have a passion for cooking.

Copying someone else’s recipe would be like suggesting to Picasso “why not just paint like Rembrandt” if he lost access to his normal brushes.

I think that’s the most true to form modern adaptation that could exist. He tried being inspiring 30yrs ago. Now, “fuck you”.

I’m surprised nostalgia hasn’t resurrected the Turtles knockoffs that sprung up- Battle Toads, Biker Mice from Mars, Street Sharks. Biker Mice probably has the strongest potential for an interesting story.

Captain Planet relaunched last year and is supposed to be live action soon. He ditched the mullet. The reviews of the comic are generally positive, it’s got the spirit of the cartoon show instead of nostalgia bait, the Planeteers have more realistic depth, Cap still preaches like it’s a Saturday morning PSA about separating your recycling.

Bill! Bill! Bill! Bill!

I mean, yeah…