Re: [gardeners] OT - Mad cow disease in cats
George Shirley (gardeners@globalgarden.com)
Sun, 11 Mar 2001 21:28:31 -0600
Aww, come on Lucinda, thought you were at least tough enough to eat sparrow and
field rat. both are tasty if prepared properly. I like free range mutton but
don't care for that is served in US, too greasy or something. Free range sheep
taste a lot like free range goat which tastes a lot like wild venison. Yee haw,
lets go rat hunting. Sleepy, wild Rat Terrier, is all primed and ready.
George, feeling pretty good this evening
lneuru wrote:
>
> ----------
> > From: T.L.Miller <tlmiller@mac.com>
> > To: gardeners@globalgarden.com
> > Subject: Re: [gardeners] OT - Mad cow disease in cats
> > Date: Sunday, March 11, 2001 3:01 PM
> >
> > 3/11/01 2:36 PM dandixon@home.com Dan Dixon said:
> >
> > >The current attempt to foment consumer hysteria in the U.S. over meat
> > >products appears to be driven by a David Fenton company called
> Environmental
> > >Media Services, an organization that is notorious for orchestrating
> > >anti-product scares regarding numerous issues such as pesticides,
> > >genetically modified foods, dairy products, animal rights, etc. In this
> > >case, Fenton et al are going after the meat industry. Newsweek is
> frequently
> > >inaccurate and regularly presents knee-jerk news. I have not read it,
> but I
> > >suspect the article contains the same junk-science that typically is
> used in
> > >anti-product propaganda campaigns driven by EMS and their clients.
> >
> > Maybe he's trying to foment hysteria here, but, from what I read, in
> > Europe it's already pretty close to that. Beef consumption is way down
> > over there.
>
> all meat is down, and more due to the hoof and mouth than BSE.
>
> I liked shopping in France esp. but on most of the continent - additives,
> sprays were labelled, usually on a little chalk-board over the veg, or the
> butcher would tell you where the meat was from, etc. I could buy oysters
> from 6 specific beds in the Charentes and on out into the Pacific when we
> lived in Bordeaux. price varied of course, but the ideas was to choose the
> salinity of your oyster. Point was people wanted to know so they could
> make up their own minds. I'm all for that - I just don't like anyone
> telling me what to do, including what additives/whatever I can have in my
> food.
>
> I think that, and freshness, is why most of us grow our own?
>
> The best meat I have ever had was lamb in north Africa, fresh-killed and
> free range - there wasn't anything else. We had one cook who used to bring
> our lunch (chicken) to work in the morning and it would walk around the
> yard until time to cook it, when she ducked out the front gate and came
> back with a limp bird. I ate rabbit in the counrtyside when someone
> managed to catch one to cook. I passed on hedgehog, though., and I wasn't
> wild about sparrow sandwich, caught with limed twigs (UHU glue, the modern
> version of same), then grilled and served between baguette....bones still
> in. At least they took the feathers off. God, were they tough, like
> rubber tire. I ditched it as soon as the workmen weren't looking. Way
> down south near the desert where we worked a few summers during famine and
> it was hard for anyone to get anything to eat (trucked-in food supply was
> just as bad as local crops - rare) I saw some of the locals with field rat.
> I didn't ask for a taste, either.
>
> No eyeballsfor me, either.
>
> Lucinda
>
> >
> > Tom Miller
> >
> ..........................................................................
> > .........................................
> > If you like tropical plants like hibiscus, please see:
> > <http://www.trop-hibiscus.com>
> >
> ..........................................................................
> > .........................................
> > "None are so fond of secrets as those who do not mean
> > to keep them.' Charles Caleb Colton
> >
> ..........................................................................
> > .........................................