When Money is Involved, Humans Have NO Conscience

Capt Lightning said:
My daughter was invited to attend an international conference in Seoul, South Korea. One evening they had a traditional banquet and she noted that the American delegates, unlike the Europeans, were reluctant to sample many of the dishes. Not sure if she has snake, but there was sea urchin and jellyfish on the table.

As for passing over the fish in preference to KFC, I would be worried about offending my hosts,
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That’s correct. Before I left for Singapore, DuPont gave me a book to read on etiquette while over there. One of the items mentioned was not to turn down any food that was offered. I asked their permission to pass on the fish due to an allergy. Yes, I lied. I did try the monkey brains much to my dismay and I didn’t like them at all because they used some kind if spice that burned my tongue. The prawns were great as was the shrimp.
 

MarkinPhx said:
Remember the Twilight Zone episode when the aliens came, sweet talked to the humans and ended up taking them away to harvest them for their food supply ? When I see stories like this I sometimes think we deserve that fate.
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The episode was called "To Serve Man". It was the title of a book the alien ambassador carried around. At the very end, when the humans are boarding for the trip to the alien planet, convinced of their good intentions, a woman runs up shouting "it's a cookbook!"
 
Big money lovers love lab - anything.

Healthy naturalists love real living food , heirloom types good for thousands of years past, good today if you can find it, and keep it going.
 
win231 said:
Yes, tubes are forced down Geese's throats several times/day & high-fat food (that they would never eat) is pumped into their stomach. That causes their liver to become fat & enlarged (known as "Foie Gras"). Imagine the suffering for months before they die of liver failure.
Then wealthy people (like James Gandolfini) can eat Foie Gras & destroy their health, like he did. Besides Cocaine & alcohol, he loved Foie Gras, which led to his death from a heart attack at 51.....while his doctors bragged in TV interviews about how they were keeping his cholesterol & blood pressure normal with medications.
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British farmers are banned from making Foie- Gras...


..and


New York City is currently home to about 1,000 restaurants that serve foie gras, but on Oct. 30, 2019, the City Council voted to ban the dish beginning in 2022. New York will join California, Australia, India and numerous other places that prohibit foie gras for animal rights reasons. Whole Foods took foie gras off its shelves in 1997.

What Makes Foie Gras a Delicacy?​

Foie gras is a duck or goose liver fattened through a labor-intensive force-feeding process known as gavage. The process dates back to ancient times when Egyptians force-fed domesticated geese upon discovering that "waterfowl developed large, fatty livers after eating large amounts in preparation for migration," according to the Artisan Farmers Alliance, a group representing foie gras farmers.

The savage practice spread across the Mediterranean then into France in the late 16th century. French chef Jean-Joseph Clause is credited with creating the first pâté de foie gras in 1779. He patented the dish in 1784. He received 20 pistols from the food-loving King Louis XVI as a "thank you" for his culinary genius, according to The Spruce.

Foie gras — now a staple in France's gastronomical heritage — has a smooth texture and rich taste. It's most commonly served as a pâté with brandy, seasonings and truffles; pureed and spread atop toast; cooked in a terrine; or seared whole. It's mega-pricy due to the force-feeding labor and massive amount of feed needed to create the end product. In some cases, ducks and geese eat 4 pounds (1.8 kilograms) of corn feed per day.

https://recipes.howstuffworks.com/foie-gras.htm
 
Just Jeff said:
Big money lovers love lab - anything.

Healthy naturalists love real living food , heirloom types good for thousands of years past, good today if you can find it, and keep it going.
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True, heritage varieties of many plants are superior in taste ... but some are relatively low yield and vulnerable to disease . I will grow varieties that give the best balance of taste, yield and pest resistance.

I do not subscribe to the 'hate brigade' who get all hot and bothered about GM crops. I do however disagree with the commercial practice of producing crops which do not produce viable seeds, ensuring that you have to buy new seed every year.
 
oldman said:
That’s correct. Before I left for Singapore, DuPont gave me a book to read on etiquette while over there. One of the items mentioned was not to turn down any food that was offered. I asked their permission to pass on the fish due to an allergy. Yes, I lied. I did try the monkey brains much to my dismay and I didn’t like them at all because they used some kind if spice that burned my tongue. The prawns were great as was the shrimp.
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A few years ago (pre-Covid) friends who had worked in China and spoke Mandarin, invited us to celebrate the Chinese New Year with them.
They had tried to get a large Sea Bass to serve and explained that this was traditional and would be set on a plate on the table and you helped yourself using your chopsticks. As it happened, they couldn't get a sufficiently big fish, so we had small ones.

We looked up the correct etiquette for giving a gift and we obtained a bottle of wine with a rooster on the label ( it was the year of the Rooster). This was wrapped in red paper and presented holding it in both hands. Now, these friends are one American and one English, but they had tried to be faithful to the Chinese custom, so we thought we should do our bit.

It was a very nice meal - not what the British would regard a "Chinese".
 
It was the year of the rabbit when I was there. I wish I had my pictures. When my house burned almost to the ground, we lost almost everything, except the safe. My wife told me then that we lost a lot of great memories, especially the movies of the kids growing up.
 
Capt Lightning said:
True, heritage varieties of many plants are superior in taste ... but some are relatively low yield and vulnerable to disease .
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For about 6000 years the 'heritage'/ unadulterated varieties of plants, animals and food was a lot more than needed to supply on the men on earth with abundance, superior in taste and every aspect of health and nutrition.
 
win231 said:
Frankly, when I think about crap like this, I can't get very upset about bad things happening to people.
In fact, sometimes I wish those Covid mortality rates were actually true.
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Over 40,000 every day from pollution. Many of those were classified falsely as covid the last 3 years or so. (a lot more money if it's covid classified, regardless of what it actually is).
 
oldman said:
That’s correct. Before I left for Singapore, DuPont gave me a book to read on etiquette while over there. One of the items mentioned was not to turn down any food that was offered. I asked their permission to pass on the fish due to an allergy. Yes, I lied. I did try the monkey brains much to my dismay and I didn’t like them at all because they used some kind if spice that burned my tongue. The prawns were great as was the shrimp.
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I remember when I learned that people eat monkey brains. I would never, ever try that, no matter what the etiquette was. You must be extra brave.
 
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