MEAT FOR HUMANS MAY SOON BE GROWN IN LABORATORY

Disembodied meat grown from cells in a laboratory may sound like something out of a freakish science-fiction plot. It isn't fiction. This technology is real. Bioengineered meat could soon be found on a dinner plate near you.

Developmental biologist and tissue engineer, Dr. Vladimir Mironov had some difficulty finding financial backing for his research. Two US government agencies declined to fund his project. For a short time, NASA provided capital for the research. The money needed to continue the project was finally provided by a well known animal rights organization. This prompted estimates that laboratory cultured meat products might be available for public consumption as early as this fall.

The process harvests embryonic animal cells -- often from bird eggs -- which are then bathed in a growth serum made from bovine material. As the cells multiply and bind together, electric shocks are administered to stimulate the formation of muscle tissue. The resulting tissue is then ground and fortified with supplemental vitamins and nutrients. Depending upon consumer preference, the food could be designed with varying texture and taste. According to Dr. Mironov it is all perfectly safe for human consumption.

Dr. Mironov is also one of the primary researchers in a separate $20 million project. This project is utilizing the same technology to culture donor organs from human stem cells.

Recent events, however, may cause both projects to have an uncertain future. Dr. Mironov has been suspended from the Medical University of South Carolina and his laboratory closed pending an investigation of allegations of unacceptable behavior. This latest development could mean that estimates for fall release of test tube meat could be delayed.

Personal scandals and projected timetables aside, there are larger health issues to be considered. Logic dictates that food from animals made sick by their environment and contaminated food is a bad choice for human consumption. It is puzzling to see that investment dollars are being directed towards attempts to develop a substitute food rather than towards farmers who raise livestock in humane and healthy conditions.

The concept of cultured meat seems to promote the illusion that water, soil, food and air can all be contaminated without any real consequences. After all, meat is just something that can be grown in a laboratory, right? These technologies seem to diminish the importance of caring diligently for the natural resources we have by suggesting that we can easily create a man-made substitute. Plants and animals provide us with immediate feedback on whether they have good food, water and living conditions. A disembodied meat patty grown in a laboratory wouldn't be expected to do the same.

Still, assurances are offered that the consumption of artificial food artificially fortified with artificial and isolated nutrients is capable of producing healthy humans.

Efforts to pass legislation to label genetically modified produce have been thwarted. The argument made by opponents is that an apple is an apple, no matter its genetic makeup. With such a precedent as this in place regarding fruits and vegetables, one can only wonder how/whether/if the general public will be informed about what they are actually purchasing from their local butcher.

I, for one, am not willing to risk the health and development of my children, grandchildren and generations to come on this 'science.'

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DVD Review: HOMESTEADING FOR BEGINNERS

HOMESTEADING FOR BEGINNERS is just the video for those who are considering the possibility of moving to the country. This video gives a delightful overview of life on a small family farm. Erin and Mark Harrison invite the viewer into their home to learn and laugh with them and their five children through the many adventures of homesteading.

You gain insight into all that it takes to get a REAL chicken dinner onto the table from the ground up – literally, from seed to supper. All of the scenes are filled with a beautiful rural setting and happy, healthy, helpful children keep popping up into almost every scene.

Learn how to make butter and cheese using kitchen tools you likely already have on hand. See how this family raises and harvests chickens and eggs. Get an introductory demonstration on wood splitting, building a simple chick pen, learn how to start seeds and tend a low-maintenance garden. Mama takes the time to show you how to freeze and can your produce and meat, gives you the recipes, and then shows you how to prepare the meal. Pamper your inner flower-child and learn how to make a wild-flower crown to adorn your head. If you watch carefully, you might spot Mike and Gabriel Pearl giving a knife-throwing demonstration.

The attentive viewer may even pick up some tips on how to incorporate child training and education throughout the busy day. Washing eggs becomes a math and chemistry lesson taught by a curly blond-headed little girl that needs a step-stool to reach her mama’s kitchen sink. It’s one of my favorite scenes in the film. A take-charge big brother is happy to demonstrate how to use scraps of wood to make signs for the garden. Listen carefully as Papa patiently explains how to milk a cow while little voices comment on the condition of the barn floor (you’ll have to rewind here as your laughter might drown him out).

Grandpa and Granny loved watching with us as little ones stole scene after scene. Grandpa said, “I can see now, if I wanted to homestead, I’d have to find some little helpers.”

HOMESTEADING FOR BEGINNERS should come with a warning label for parents that are used to children sitting peacefully in front of the television all day. After viewing this video, those children could be inspired to go enjoy the great outdoors more often. They might begin asking for some chickens or a cow of their own . . . possibly even some pigs to ride!

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Available at Bulk Herb Store.

Click on the image to order.

Review an excerpt from the video here:

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EGGSHELL POWDER AS A CALCIUM SUPPLEMENT

A popular pharmaceutical taken for bone loss can actually lead to broken bones 3 to 4 years after beginning the prescription. How is this possible? While the bones become thicker, they do so because the natural rate of bone loss is slowed by the drug. Just as with skin, the human body is designed to lose and rebuild bone cells throughout a lifetime. So, while a medicated individual may have thicker bones, these are the result of old bone that is retained, not an increase in the production of new, strong bone. This old, thickened bone is actually brittle and weaker, leading to breaks that occur during relatively gentle bumps and stumbles.

Another possible contributor to decreased bone density is pasteurized milk and milk products. Calcium contained in pasteurized dairy products is not bio-available to the human body, and may be linked to some degenerative diseases.

There ARE alternative ways to increase bone density AND strength naturally.

The first method is to participate in weight bearing exercise. These are often low-impact activities that include stretching and balance exercises, walking, dancing and weight-lifting.

The second method is by using an eggshell calcium supplement. Eggshells are about 95% calcium carbonate crystals and contain 27 essential microelements which are bio-available (absorbable) in the human body. One study showed that eggshell powder taken in combination with vitamin D3 improved bone mineral density without increasing blood calcium levels. A teaspoon of powdered eggshell (about one whole egg) offers nearly 800 mgs of calcium and other microelements including magnesium, copper, iron, zinc, manganese and others. There are over 27 elements available in an eggshell which is similar in composition to that of human bones and teeth.

To make your own calcium supplement, you will need to use shells from organically fed, free range birds. Chemicals and antibiotics given to birds are bound in the shells of their eggs. Free range birds produce eggs that have a greater mineral content.

1. Wash empty eggshells in warm water until all of the egg white is removed. Don’t remove the membrane because it contains important nutrients for the joints which helps arthritis.
2. Immerse empty shells into boiling water for about 5 minutes to kill any pathogens.
3. Let them air dry thoroughly on a paper towel.
4. After they are dry, grind them in a coffee grinder.
5. Store the powdered eggshells in a covered glass jar. Store in a dry place.
6. Take ½ teaspoon each day. This powder can be added to your favorite beverage or sprinkled on your favorite food.

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This article is presented for information purposes only and not intended as a substitute for trained medical care. The reader assumes all liability, should be informed, and exercise common sense when incorporating these methods.

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CREAMED DANDELION CHICKEN RECIPE

If you are looking for a way to incorporate dandelion into your regular meals, a good rule of thumb is to simply substitute it for spinach in a favorite dish. If you find that dandelion leaves are bitter when harvested, remember to harvest young leaves for optimum taste. Additionally, the older leaves lend themselves more to stews and finished cooked dishes rather than teas or salads.
Here’s one of my favorite dishes.

CREAMED DANDELION CHICKEN
Serves 4 or 5

Heat 2 cups of homemade chicken stock in a large pan

Add cut chicken pieces, ½ cup finely chopped onion, ½ cup finely chopped celery, 2 cloves minced garlic, salt & pepper to taste. Cover and bring to a simmer for 30 minutes.

In another pan, heat and make a paste of 3 tbsp olive oil with 3 tbsp flour. While stirring, add a dash of nutmeg, ½ cup cream and ½ cup chicken stock. Stir until combined.

Add 3 or 4 cups chopped young dandelion leaves.
Stir until leaves are coated, wilted and contents of pan are heated through.

Pour over chicken still simmering in the first pan & stir. Cover and continue simmering for 30 more minutes and/or until chicken is done (a thermometer inserted into the meat will read 180 degrees Fahrenheit and juices will run clear when chicken is pierced).

Serve plain, over homemade sourdough bread or over brown rice.

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WATCH FOOD INC. FREE, 7 MORE DAYS

Please take the time out of your busy schedule to watch Food, Inc. This movie is being offered for free viewing now through April 29th. That's 7 days from this posting. If you've ever wondered where your food is coming from and why this blogger encourages you to learn how to make your own meals from basic ingredients, this documentary will offer you a LOT of those answers.

Here is an interview by Bonnie Hunt with Robert Kenner, director of "Food, Inc.,"
He explains some of his reasons for making the movie. This is the 3rd part of a 3 part interview:

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I am including the following link to the movie, but this stream will only be good for 7 more days.
Please click on the image to follow the link to the page where you can view the entire film. FOOD, INC.



Or click on this link: FOOD, INC (streaming through April 29, 2010)

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How To Cut Up A Chicken

The idea that there are modern cooks who have never had to separate a chicken carcass into individual pieces is a strange and foreign concept to some. It is true, however, that in the United States we are looking at a generation of people who have no experience in this area. Food retailers offer us plastic-wrapped, styrofoam-backed packages with a label telling us what sort of meat is enclosed.

I have a family member that works as a chef for two different restaurants, and he has never had to cut up a chicken. Everything comes flash-frozen, delivered on a truck.

So, it is not unimaginable that so MANY people who are otherwise able to function well in the kitchen have just NEVER tackled this simplest of butchering tasks. As things become more expensive, this is a skill worth knowing as (per pound) a whole chicken costs less than the pre-packaged variety. Also a whole chicken can be used for more than one meal.

You will need a cutting board (I use a metal tray that I can sterilize later), a VERY sharp knife and a thawed chicken carcass. It is important that the carcass is thawed. It's no fun trying to separate the pieces when your hands are red and stinging from the cold and the bird is as hard as a rock (although we've all done it on occasion).

For thawing, I usually remove a bird from the freezer around breakfast. I set the frozen chicken in a plastic bowl on my counter and check it throughout the day for proper thawing. If I wanted to refrigerator thaw the carcass (something I do for larger birds, like turkeys), then I place it in a pan and place it into the refrigerator one to two days before it is needed. Everything I have read about safely thawing birds recommends that you use the refrigerator method. All I can say is that I use the method used by my mother, grandmother, and great-grandmother before her . . . So far, we haven't killed anyone.

On this note, I will tell you that a healthy bird is not necessarily a larger bird. A bird that has been organically fed and allowed to run around and scratch for bugs and such will be relatively smaller than the hormone-fed, corporate farm raised variety. I figure if they fed the bird something to give it large breasts, eating the bird may do the same for your sons (and send the females into hormonal fits). So we try to avoid that in our family. You will also notice that the hormone injected, factory raised chickens will have a yellow tinge to their skin and lots of fatty deposits. In contrast, a free range chicken has a pink color.

My recommendation for those that cannot get an organically fed, free-range chicken is to remove the fat and skin and toss the bones. The broth made from the neck and backbone will contain the contaminants to which the bird was exposed, so I would toss those as well.

Before you cut your bird, look over it and get familiar with it. Pick it up by the wings and notice where all of the joints are. Hold it by the legs and do the same. Ideally, a chicken carcass should yield 8 to 10 pieces plus a backbone for broths. When your bird is finished, you should have 2 legs, 2 thighs, 2 wings and 2 breasts -- these can be cut in half each to make a total of 10 pieces. Additionally, you should have the backbone for making chicken broth.

Now for the fun part. There are as many ways to cut up a chicken as there are cooks that do it.
My method works for me. You'll likely want to follow instructions the first time or two and after that, develop your own system.

Step 1:
I lay my bird breast down and make two cuts along the spine. I cut this through to the cavity. I remove the backbone and tail. This, I place into a bag and store in the freezer for later use.

I have a few reasons for removing the back FIRST. This makes separating the thigh from the breast much easier. You won't have to remove the ball from the socket as the socket is cut away with the backbone. Sometimes I'm in the mood to prepare butterfly chicken. This method prepared the bird for that in short order. Also I can go ahead and get the parts that I store away for later (the neck and back) out of my way as I continue to prepare the rest of the chicken.

Step 2:
Turn the bird over -- breasts up -- so that the inside cavity is facing down on your cutting surface. The carcass should be flat. This helps stabilize the bird. Feel with your fingers for an indentation at the top of the breasts where the head was. Use this as your guide to begin cutting down the center of the breast. There is a natural line that you can follow down the front of the bird. You will have to cut through some bone here. Unless you are very strong, you may have to make more than one pass to get through the bone and gristle.

Now you've completed the hardest part of cutting up your bird. The following steps I vary in the order (it just depends on my mood). *wink*

Step 3:
You now have two halves of a bird. Pick up one of the halves by the drumstick (leg) and give it a shake, dangling the bird. The breast will separate from the thigh and only be attached by skin. Cut the skin to separate the breast/wing from the thigh/leg.

Step 4:
Hold the bird by its wing. Slide the knife under the 'armpit' of the bird and cut while still holding the wing. Cut towards the breast and then upwards. Holding it by the wing will help guide the knife into the joint so that you aren't cutting through bone. You now have a wing and a thigh.

Step 5:
Turn the tip of the wing backwards and fold it over the drummette. This will keep the wingtips from burning when cooking . . . Or you can remove the wing tips and place them into a the baggie with the backbone for later use in stocks.

Step 6:
The breast will be longer than it is wide. Halve it across it's width. This will give you two smaller pieces about the size of a thigh. One of these will contain a portion of the bony breastbone. The other will contain the gristle.

Step 7:
Turn the leg/thigh skin side down onto your cutting surface. If you look at the flesh (pull the skin back) where the drumstick meets the thigh, you will notice that there is a white line. Follow this line with your knife and you will be able to cut through the joint to separate the two pieces, rather than attempting to saw through the bone.

Of course, there is really no only way to cut a chicken into pieces. The first few attempts may look as though they have been 'chewed,' but don't let that discourage you. Keep trying and be patient with yourself. You'll become an expert in no time.

Below is a video example of yet another way to cut a chicken into 8 pieces. Notice that Brandon begins by cutting through the breast bone. You'll notice that a man pretty much muscles his way through the bird. Most women will have a more delicate touch and that's fine. He also starts to try and cut the legs from the skin side, then thinks better of it and turns them over, finds the white line and cuts along the joint.

How to Cut Chicken for Cacciatore Recipe -- powered by ExpertVillage.com

If you don't like having to cut up your chicken prior to each meal, you can still save money purchasing a whole bird. Simply set aside a segment of your time and cut up several birds at once. Separate the pieces to suit your preference and store in bags in your freezer.

Remember to sharpen your knife (knives) afterward and sterilize all of the surfaces and utensils.

NOW your cookin'! *wink*

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