“Phones face down stacked at the table…” [#geekgirl]
The #Science Of Addictive Food [Video] [#geekgirl]
I’m always wary when a sense of individual agency is nullified or scapegoated by/through a simplistic “well-it’s-an-addiction-so-it’s-not-my-fault” justification. This video resists falling into that trap, thankfully, and it’s worth watching for the fascinating science behind food-engineering terminology such as “Sensory Specific Satiety” and “Vanishing Caloric Density”.]
The #Science of #Genetically Modified #Food [#geekgirl]
[Now I'm really resisting getting back on my high-horsey here and splathering you all with a rant about the evils of Genetically Modified/Engineered Organisms, Monsanto, and animal cloning (just thought I'd throw that last one in there for topically associated reasons).]
In all seriousness, the above video does give an interesting (if somewhat softened) view of
this scarily untested and dangerous corporate-monopolised area that messes with all Darwin held dearwhat GMOs are and how they work. Oh and fellow Aussies take note: our laws are no more robust than the States when it comes to the consumption and labelling of GMO-laced foodstuffs, as the True Food Network says here:
The labelling of GE food in Australia is extremely limited and excludes some of the most basic and universally used ingredients. This is despite recent polls indicating that 90% of all Australians want comprehensive labelling for these foods.
GE ingredients appear as hidden ingredients in processed foods, as well as in the meat, eggs and milk produced from animals fed on GE grains. Under Australian labelling laws, only foods where GE proteins can be detected need to be labelled.
Many foods are exempt from labelling requirements.
- Products derived from animals fed GE feed (such as meat, milk, eggs and honey).
- Highly refined GE ingredients (such as cooking oils, sugars, starches) — most processed foods fall into this category and contain some kind of oil or starch.
- Food prepared at bakeries, restaurants and takeaways.
- Foods that are “unintentionally” contaminated with up to 1% GE contamination per ingredient.
Victory for PETA against Lipton tea #animalrights #hooray #geekgirl
More than 40,000 people worldwide took action against the makers of Lipton tea and after representatives from PETA and affiliates in India and Europe flew to London to meet with Unilever–the world’s largest tea maker including the Lipton and PG tips brands–the company has agreed to end all non-required animal testing for their teas and tea-based beverages worldwide.
With this victory, the suffering of animals for Lipton and PG tips teas ends. The company behind Lipton tea cut holes into rats’ intestines and fed them tea ingredients through a tube in their throats; infected piglets with E. coli toxin and cut their intestines apart while they were still alive; killed mice by suffocating them and breaking their necks; cut off rabbits’ heads; and conducted other cruel tests that involved tormenting and killing animals simply to study the health effects of its tea products and ingredients. Not one of the experiments that the company conducted was legally required for beverage makers, and regulators have stated that animal tests are not required to prove a health claim about a food or beverage product.
Thanks to all who called, e-mailed, and boycotted Lipton tea products!
Please take a moment to thank Lipton for its prompt and compassionate decision by e-mailing the company using its contact form.
Oceanic Protection Society busts LA restaurant serving endangered #whale meat
Oscar winning The Cove Movie team undertake covert mission to expose “The Hump”.
The target: Los Angeles sushi restaurant “The Hump”, suspected of serving meat from the endangered Sei Whale. The act is a rare occurrence in the US, but underscores the illegitimacy of Japan’s scientific whaling program.
Armed with hidden cameras and microphones, the OPS team worked with federal agents to uncover the illegal activity.
Louie Psihoyos, director of the Cove broke the story to The New York Times just hours after accepting the Academy Award® for The Cove. Read more [http://www.nytimes.com/2010/03/09/us/09sushi.html] about how the sting operation was carried out.
Blog: throw another tofu-burger on the barbie will ya mate. #Geekgirl on behalf of #tcktcktck
Tcktcktck invited me to write a blog on climate change. I knew immediately what I wanted to pen about – animals!
Have you ever tried to get your head around what it actually takes to feed the planet!? It’s something I find difficult to come to terms with.
Even my little shopping village of Northcote, Melbourne, Australia opened a new butcher the other day. Another one! You’d think 4 existing butchers plus all the restaurants in the area would provide enough meat.
I’ve become more educated lately on the nature of food production, and films like Food Inc are a good start to understand the process from pasture to plate. Although, I still don’t quite understand who is feeding, farming & processing the 60 billion animals we kill each year.
It’s horrific that most of this is inhumane and, to be quite frank, not producing animals that even taste good. I’m not a vegetarian (yet) but I have massively reduced my consumption of meat and although I try and stick to the MOOS principle (Meat Only on Sunday). I have a lot of reverence for what I eat, and I am conscious of what it takes to get my food on the table.
I know most people eat meat for the flavour and texture. And my smart vegie friends know a lot of tricks developed by Asian food producers who provide some meat-tasting alternatives. Unfortunately, most of this is soaked or prepared in soy sauce and as a Coeliac I can’t go there. But, there must be a huge potential in coming up with an alternative to meat, which tastes like meat, but ain’t. As much as the electric or hybrid cars are being driven (excuse the pun) by an industry that has to, perhaps rather than wants to. There’s a huge market in developing electric sheep, too.
As Copenhagen (COP15) rapidly approaches I would think that food production especially animal production would have to be high on the agenda. But, if ordinary folks like me can’t persuade the masses to re-think what they eat, what about politician turned good guy Al Gore, musician Moby or even PETA pet Pamela Anderson?
Australia needs to take part on a moral and uber-logistical stand on this issue. We can no longer farm or export meat in an inhumane fashion. Even if we do get our farming processes to the point it is compassionate, we need to become sustainable: that means all of us need to reduce our consumption of animals! “Throw another tofu burger on the barbie will ya mate”, might have to become our new national saying!
So, consume less & be informed more!
My personal top ten
1) stop live animal exports (join the Humane Chain)
2) make choices that respect animals; don’t eat them – or at least buy free-range, organic etc
3) moderate your meat consumption
4) support organisations that are compassionate re: ‘farming’ like Campaign for a Universal Declaration on Animal Welfare (UDAW)
5) support organisations that also protect our marine life like Greenpeace and Sea Shepherd
6) keep having a go at growing your own food and find out what and when to plant
7) read labels when buying food and insist that labels reflect ingredients like palm oil
(de-forestation is destroying the natural habitats of Orangutans)
8)become a volunteer join local organisations that protect animals and wildlife (Wildlife Victoria)
9) keep informed of campaigns and if need be, write or tweet our Australian politicians
With much love & respect, RosieX
Good, Clean & Fair an afternoon with Carlo Petrini founder of Slow Food
Carlo Petrini, founder of the Slow Food movement, shares his revolutionary ideas about food with Sydney International Food Festival director Joanna Savill, followed by a short question and answer session.
In what is sure to be one of the highlights of this year’s festival, Petrini will deliver a manifesto for change based on the simple principles of good, clean and fair, which he explains as follows:
“Slow Food is good, clean and fair food. We believe that the food we eat should taste good; that it should be produced in a clean way that does not harm the environment, animal welfare or our health; and that food producers should receive fair compensation for their work.”
From humble beginnings as a protest against the opening of a McDonalds near the Spanish Steps in Rome, the Slow Food movement has blossomed internationally to include over 100,000 members – including an Australian branch.
Passionate, thought-provoking and challenging, prepare to rethink the politics of your refrigerator; after spending an afternoon with Carlo Petrini, you’ll soon find yourself saving the planet – one meal at a time.
Sunday October 18 @ 2pm
BOOK on (02) 9250 7777 or online at
Children U16: $18
*Concession available to Australian pensioners and students
Sydney Opera House
Bennelong Point, Australia
Who wants to be murdered for Halloween?
Opening appropriately on Halloween Vincent Lyce’s Final Curtain is a macabre mix of comedy, murder and mystery served with a delicious dinner. Ex wives, illegitimate sons and fans alike will gather to celebrate the illustrious career of Vincent Lyce. Forty years as the star of horror movies as forgettable as “Dump of Death” and “When Death Knocks Don’t Answer”.
For the night you will be allocated a small character to play as much or as little as you choose. You might be a former co-star, a member of the press or maybe a movie star’s agent or a fan. You’ll be united in your admiration for the great star’s life work and dress as your favourite Vincent Lyce movie character – werewolves, vampires and mummies will rule the night. Click to view Vincent Lyce’s Filmography
But will all be as it seems? Could there be skullduggery afoot and a mystery to solve? Who can tell where Vincent Lyce, ‘the man behind the mask‘ is concerned?
Another unique evening of interactive comedy, murder and mystery from the producers of A Dinner to Die For.
Book to celebrate Halloween on Saturday 31st October
Venue: Queens Loft,133, Queensbridge Street, Southbank, Melbourne, Australia
Bookings: (03) 9698 8011
More info at http://vincentlyce.com/
Hitler Finds Out About iSnack 2.0
Hitler is unimpressed with the name Kraft have chosen for their new Vegemite-based spread.
Gluten Free Food Show, Melb 3rd and 4th of Oct
Sample hundreds of tasty new products, pick up healthy eating ideas and be inspired with recipes from celebrity chefs. You’ll also enjoy exclusive offers available only at The Irresistible Gluten Free Show.
Melbourne Convention and Exhibition Centre, 3rd – 4th October, 2009.