- Aug 31, 2008
Soylent Green is people.
True, And probably not so nice in cofee. . but probably nice n thick thoI think you'll find you can milk a bull but it tastes salty so they don't sell much of it.
Mmmmm, Tofu or a Bacon Sandwich? Let me think about that one....................for a milisecond.Hmmmm, funny that......I've just had braised tofu for my dinner and enjoyed every bite of it If there had only been meat available I'd happily have gone hungry.
There's nothing about meat that makes me want to eat it. I'll prep it, cook it and serve it, but I won't even use the same pots to cook it as I will use to cook my food.
Hear ? Who the hang felt qualified enough to claim the research that led to the result that folks will eat 5 spiders in a lifetime ???
Or are they just adding up all those caught roasted and eaten by (who lives where the tarantulas's are native?) and spreading the numbers around a bit
p.s. The veggie corollary of the poor hunter thing is, "better farmer, beer and bread "
And that is a perfectly sensible reason to be a vegetarian.There are other reasons for being vegetarian other than not wanting to eat dead things. Some people just don't like the taste of the stuff.
Agreed - but you then hit yield limits, economies of collection and distribution and food security. Now for me, I agree with local food, non intensively raised (animal or vegetable). Sadly it is less mechanised, less intensive, inherently more complex and therefor costly. We have a population already too large for us to feed who expect cheap food.Permaculture is a good way around that
Don't forget the malt! Without malt, civilisation - nay, survival - is meaningless!The only real problems are finding enough land to grow grain. Oats and barley thrive in our cool damp climate but they're a lot of work to process.
They could be grown, stooked and dried, bunched into sheafs, and those unworked sheafs given in small bunches to hens though. They'd thrive and give eggs. Still need to obtain enough flour for human needs though.
Actually, many (most?) commercial beers these days use filtration, because it's quicker and cheaper. Cask conditioned "real ales" commonly use isinglass or gelatin though. Without investigating the specific beer in question, it's impossible to say without a "suitable for vegetarians" label. However, you can't necessarily assume that the absence of such a label means that it isn't. Although I'm sure most veggies would prefer to err on the side of caution.
Heaven forfend living on that diet!!!I like the direction this thread has taken.
I refer to my earlier post (http://www.bushcraftuk.com/forum/showpost.php?p=653966&postcount=76)