My dad always made chop suey when I was a kid, and I always hated it--I found the taste very strange, I still can't stand water chestnuts, and something he used in the recipe was very stringy and the texture was all wrong. That was the only Chinese food I was exposed to until I went to college (Joliet was not a hotbed of diverse ethnic cuisines then--the most exotic thing we had was thick pizza [not even deep dish] and bar-food from The Keg downtown), so I always assumed that chop suey was Chinese food.
When I went to college in Milwaukee, I was amazed to discover that I actually liked Chinese food!
We loved that Chun King glop! Also my mom made pastys (in the tradition of Cornwall by way of the UP of Michigan) a lot. That's meat, potatoes and carrots baked in pie crust. You cover it with ketchup and eat up. Not really what Pollan had in mind.
Again, huh? Most cattle live on grass until the last part of their lives, when they're grain finished.
You're talking beef cattle, right? Our dairy cows got lots of grain (corn, with some oats) their whole adult lives....
sick toddler who Needs to Take A Nap has been yawning and singing "I'm not tired!" for 45 minutes now.
I suspect almost all "free range" chickens are kept in some kind of larger fence.
Free-range chickens are legally required to have "access" to the outside, but most still spend almost all of their lives in cages. It's even more purely a marketing term than "organic."
Tommy, I was thinking in terms of meat. I come from three generations of people in the meat business. It's the "grass finished" thing that I can't make sense of.
Everybody over 30 (some more than others) and LOVING Rock Band:
[link]
I hate video games, but I have family-dynamics issues about them.
What are your issues?
What kind of chicken and eggs should I buy then? I try to be good hard responsible-consumer-man!
iirc, Pollan talks about grass-fed vs. grain-finished. That is, it's a typo (or rather thinko).
Tommy, I was thinking in terms of meat. I come from three generations of people in the meat business. It's the "grass finished" thing that I can't make sense of.
Yeah. I was thinking dairy because sometimes dairy cattle get sold for meat. But now that I think of it, this must be a small percentage of meat out there, huh?
