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How exactly does fat cause cancer?
July 22, 2019 | The Globe and Mail | by PAUL TAYLOR.

our understanding of fat has gone through a huge transformation in recent years.

It was once thought that fat – medically known as adipose tissue – was just an inert collection of cells used for the storage of surplus calories, or energy, that we can draw upon in times of need.

But now medical experts realize that fat behaves almost like an organ – interacting with other parts of the body. It actually sends out signals that play a crucial role in regulating metabolism, the immune system and other functions. If we become overweight or obese, the normal running of the body can get knocked off balance by too many signals from fat.

There are several ways in which fat may contribute to the development of a variety of cancers:

(1) fat can be converted to estrogen – a hormone that is known to fuel the growth of some ovarian, endometrial (the membrane lining the uterus) and breast cancers.

(2) Fat also creates a state of chronic inflammation – another factor linked to cancer. The inflammatory process is associated with free radicals, unstable oxygen molecules that can damage DNA and cause potentially cancerous genetic mutations.

(3) excess weight often leads to a condition known as insulin resistance. Insulin is a hormone that moves glucose (or sugar) from the blood stream into cells where it is used for energy. As the body’s cells become resistant to insulin, the pancreas responds by producing more and more of the hormone in an attempt to clear glucose from the bloodstream. Elevated levels of insulin and related substances – such as insulin-like growth factor-1 – stimulate cells to divide and multiply. This increased activity may lead to random genetic mutations that set the stage for cancer.

(4) People with excessive weight around the abdomen are prone to gastric reflux (or heartburn), in which digestive juices will back up into the tube connecting the mouth to the stomach. The constant irritation can damage cells and may lead to esophageal cancer.

(5) Dietary and lifestyle factors that may contribute to weight gain are also directly linked to an increased cancer risk. For example, diets rich in red meats and highly processed foods have been implicated in colorectal and other cancers.

People who tend to eat lots of fresh fruits and vegetables and whole grains are consuming a host of micronutrients that may help guard against cancer. Likewise, studies suggest that regular exercise may be protective, too.
cancers  colorectal  cured_and_smoked  diets  digestive_systems  exercise  fats  healthy_lifestyles  immune_system  inflammation  insulin  meat  risk_factors 
12 weeks ago by jerryking
Cashew foie gras? Big Food jumps on ‘plant-based’ bandwagon
MAY 18, 2019 | Financial Times | by Leila Abboud in Paris and Emiko Terazono in London

* Boom in meat and dairy substitutes sets up ‘battle for the centre of the plate’
* Nestlé recently launched the Garden Gourmet's Incredible burger in Europe and plans to launch it in the US in the autumn in conjunction with McDonald’s.
* Burger King has partnered with a “foodtech” start-up to put meat-free burgers on their menu.
* Pret A Manger is considering a surge in its roll-out of vegetarian outlets as it looks into buying UK sandwich rival Eat.

A change is afoot that is set to sweep through the global food industry as once-niche dietary movements (i.e. vegetarians, then the vegans, followed by a bewildering array of food tribes from veggievores, flexitarians and meat reducers to pescatarians and lacto-vegetarians ) join the mainstream.

At the other end of the supply chain, Big Food is getting in on the act as the emergence of plant-based substitutes opens the door for meat market disruption. Potentially a huge opportunity if the imitation meat matches adoption levels of milk product alternatives such as soy yoghurt and almond milk, which account for 13% of the American dairy market. It is a $35bn opportunity in the US alone, according to newly listed producer Beyond Meat, given the country’s $270bn market for animal-based food. 

Packaged food producers, burdened with anaemic growth in segments from drinks to sweets, have jumped on the plant-based bandwagon. Market leaders including Danone, Nestlé and Unilever are investing heavily in acquisitions and internal product development.

Laggards are dipping their toes. Kraft-Heinz, for example, is investing in start-ups via its corporate venture capital arm and making vegan variants of some of its products. Even traditional meat producers, such as US-based Tyson Foods and Canada’s Maple Leaf Foods, are diversifying into plant-based offerings to remain relevant with consumers.......“Plant-based is not a threat,” said Wayne England, who leads Nestlé’s food strategy. “On the contrary, it’s a great opportunity for us. Many of our existing brands can play much more in this space than they do today, so we’re accelerating that shift, and there is also space for new brands.” .....a plethora of alternative protein products are hitting supermarket shelves... appealing to consumers for different reasons....(1) reducing meat consumption for health reasons... (2) others concerned about animal welfare...(3) concern over agriculture’s contribution to climate change......As Big Food rushes in, it faces stiff competition from a new breed of start-ups that have raced ahead to launch plant-based meats they claim look, taste and feel like the real thing. Flush with venture capital funding, they have turned to technology, analysing the molecular structure of foods and seeking to reverse-engineer versions using plant proteins......Not only are the disrupters innovating on the product side, they are rapidly creating new brands using digital marketing and partnerships with restaurants. Big food companies, which can struggle to create new brands, often rely on acquisitions to bring new ones onboard.....Aside from the quality of the new protein substitutes, how they are marketed will determine whether they become truly mass-market or remain limited to the margins of motivated vegetarians and vegans. The positioning of the product in stores influences sales, with new brands such as Beyond Meat pushing to be placed in the meat section rather than separate chilled cabinets alongside the vegetarian and vegan options.....Elio Leoni Sceti, whose investment company recently backed NotCo, a Chile-based start-up that uses machine learning to create vegetarian replicas of meat and dairy, believes new brands have an edge on the marketing side because they are not held back by old habits. 

“The new consumer looks at the consequences of consumption and believes that health and beauty come from within,” said one industry veteran who used to run Birds Eye owner Iglo. “They’re less convinced by the functional-based arguments that food companies are used to making, like less sugar or fewer calories. This is not the way that consumers used to make decisions so the old guard are flummoxed.”...Dan Curtin, who heads Greenleaf, the Maple Leaf Food's plant-based business, played down the idea that alternative meats will eat into meat sales, saying the substitutes were “additive”. “We don’t see this as a replacement. People want options,” he said. 

 
animal-based  Beyond_Meat  Big_Food  brands  Burger_King  Danone  digital_strategies  food_tech  hamburgers  Impossible_Foods  Kraft_Heinz  laggards  Maple_Leaf_Foods  McDonald's  Nestlé  plant-based  rollouts  start_ups  Unilever  vegetarian  vc  venture_capital  CPG  diets  meat  new_products  shifting_tastes  tribes 
may 2019 by jerryking
Tyson Made Its Fortune Packing Meat. Now It Wants to Sell You Frittatas.
Feb. 13, 2019 | WSJ | By Jacob Bunge

Tyson’s strategy is to transform the 84-year-old meatpacking giant into a modern food company selling branded consumer goods on par with Kraft Heinz Co. or Coca-Cola Co.
.....Tyson wants to be big in more-profitable prepared and packaged foods to distance itself from the traditional meat business’s boom-and-bust cycles. America’s biggest supplier of meat wants to also be known for selling packaged foods........How’s the transformation going? Amid an historic meat glut, the company’s shares are worth $4.9 billion less than they were a year ago—and are still valued like those of a meatpacker pumping out shrink-wrapped packs of pork chops and chicken breasts....Investors say the initiatives aren’t yet enough to counteract the steep challenges facing the poultry and livestock slaughtering and processing operations that have been the company’s core since....1935.....Record red meat and poultry production nationwide is pushing down prices and eroding Tyson’s meat-processing profit margins. Tariffs and trade barriers to U.S. meat have further dented prices and built up backlogs, while transport and labor costs have climbed. .......The packaged-foods business is itself struggling with consumers gravitating toward nimbler upstart brands and demanding natural ingredients and healthier recipes........Tyson's acquisition of Hillside triggered changes, including the onboarding of executives attuned to consumer trends. Tyson added managers from Fortune 100 companies, including Boeing Co. and HP Inc., who replaced some meat-processing officials who led Tyson for decades. The newcomers brought experience managing brands, understanding consumers, developing new products and building new technology tools, areas Tyson deemed central to its future......A chief sustainability officer, a newly created position, began working to shift Tyson’s image among environmental groups, .....Shifting consumer tastes have created hurdles for other packaged-food giants, such as Campbell Soup Co. and Kellogg Co. .... the meat business remains Tyson’s biggest challenge. In 2018 a flood of cheap beef, fueled by enlarged cattle herds, spurred a summer of “burger wars,” meat industry officials said. .......investment in brands and packaged foods hasn’t insulated Tyson’s business from these commodity-market swings. ........The company is also trying to improve its ability for forecast meat demand..........developing artificial intelligence to help Tyson better predict the future.........Scott Spradley, who left HP in 2017 to become Tyson’s CTO, said company data scientists are crunching numbers on major U.S. metropolitan areas. By analyzing historic meat consumption alongside demographic shifts, the number of residents moving in and out, and the frequency of birthdays and baseball games, Mr. Spradley said Tyson is building computer models that will help plan production and sales for its meat business. The effort aims to find patterns in data that Tyson’s human economists and current projections might not see. ......Deep data dives helped steer Tyson toward what executives say will be one of its biggest new product launches: plant-based replacements for traditional meat,
Big_Food  brands  Coca-Cola  CPG  cured_and_smoked  data_scientists  Kraft_Heinz  meat  new_products  plant-based  prepared_meals  reinvention  shifting_tastes  stockpiles  strategy  sustainability  tariffs  Tyson  predictive_modeling 
february 2019 by jerryking
Is Eating Deli Meats Really That Bad for You?
Dec. 14, 2018 | The New York Times | By Roni Caryn Rabin.

Q. Is eating deli meats really that bad? Does it make a difference if it’s organic, nitrate-free or uncured? Yes, it's bad, no it doesn't make much of a difference.

A. Meat and poultry are excellent sources of protein, B vitamins and certain minerals, but consuming even small amounts of processed meat increases the risk of colorectal cancer.

“We see a 4 percent increase in the risk of cancer even at 15 grams a day, which is a single slice of ham on a sandwich,” ......Eating a more typical serving of 50 grams of processed meat a day would increase the risk of colorectal cancer by 18 percent, a 2011 review of studies found.

Unprocessed red meat, by comparison, increases cancer risk only at amounts greater than 100 grams a day, and the evidence for that link is limited, ..... people should “limit” red meat but “avoid” processed meat.

There is some evidence suggesting an association between processed meat and stomach cancer. And a recent study found an increased risk of breast cancer among women who ate the most processed meats.

Processed meat refers to any meat, including pork, poultry, lamb, goat or others, that has been salted, smoked, cured, fermented or otherwise processed for preservation or to enhance the flavor. The category includes hot dogs, ham, bacon and turkey bacon, corned beef, pepperoni, salami, smoked turkey, bologna and other luncheon and deli meats, sausages, corned beef, biltong or beef jerky, canned meat and meat-based preparations and sauces, among others.
cancers  colorectal  cured_and_smoked  delicatessens  meat  mens'_health 
december 2018 by jerryking
Red Meat Increases Risk of Dying From 8 Diseases
MAY 15, 2017 | The New York Times | By NICHOLAS BAKALAR.

The more red meat you eat, the greater your risk of dying from one of eight diseases, according to a new report.

Researchers studied more than 536,000 men and women ages 50 to 71, tracking their diet and health for an average of 16 years. They recorded intake of total meat, processed and unprocessed red meat (beef, lamb and pork), and white meat (poultry and fish).

Compared with the one-fifth of people who ate the least red meat, the one-fifth who ate the most had a 26 percent increased risk of death from various causes. High red meat consumption increased the rate of dying from cancer, heart disease, respiratory disease, stroke, diabetes, infections, kidney disease and liver disease. The study is in BMJ.

White meat, on the other hand, may be good for you. The researchers found that those who ate the highest proportion of white meat had a 25 percent reduced risk of dying from various causes compared with those who ate the least white meat.
meat  pork  lamb  dying  cured_and_smoked  chicken  dish  diets  disease  cancers 
august 2017 by jerryking
Well-Done Steak Without Shame - WSJ
By HILARY POTKEWITZ
April 1, 2017

Here is how I cook my steaks without pink on the inside but still tender.
Salt it at least an hour before and bring it to room temperature before cooking. Optional: I marinate my steaks some times for 4 hours in soy sauce, wine, some sugar, touch of oyster sauce and garlic.
Cook as you would cook medium rare in a hot cast iron pan 3-5 minutes each side.
While you are cooking in hot pan, heat the oven to 350.
Take the steak out of the pan and slice it across appx 3/4 inch to one inch thick.
Return to cast iron pan and put in the oven for 5-7 minutes or more so that you do not see pink. If marinated, you can put the sliced steak in the oven with marinade leftover on top of steak and leave in the oven till the marinade is boiling hot.
meat  steaks  cancers  BBQ  grilling  mens'_health  rubs_sauces_marinades 
april 2017 by jerryking
M&M Meat Shops expands offerings, changes name in bid to lure customers - The Globe and Mail
MARINA STRAUSS - RETAILING REPORTER
The Globe and Mail
Published Tuesday, Mar. 15, 2016
Acquired about 18 months ago by private equity firm Searchlight Capital Partner LP,....
"In November, M&M upgraded its website and click-and-collect e-ordering, which it has been offering for eight years. Shoppers order online and pick up at the store of their choice. The site has enjoyed a 40-per-cent rise in e-orders since the relaunch, Mr. O'Brien said. E-commerce purchases, at $65-plus each on average, are usually more than twice the value of in-store purchases, he added."
Marina_Strauss  meat  retailers  frozen_foods  CEOs  rebranding  M&M_Food_Market  BOPIS  e-commerce  private_equity  privately_held_companies  in-store 
march 2016 by jerryking
Sanagan's Meat Locker
176 Baldwin Street Toronto, Ontario,
M5T 1L8

416 593 9747
Kensington_Market  Toronto  butchers  meat  retailers 
september 2013 by jerryking
Medium rare or well-done. Which kind of meat is healthier? - The Globe and Mail
Jul. 08 2013 | G&M | LESLIE BECK.

* Keep meat portions small to cut down on grilling time. The less time on the grill, the less time for HCAs to form. Instead of grilling a whole steak, barbecue kebabs since they cook more quickly.
* For meats that require longer cooking times, partially pre-cook in the microwave, drain away the juices, and then finish on the barbecue. Microwaving meat for two minutes prior to grilling can result in a significant reduction in HCAs.
* Marinate meat for 10 minutes before grilling. Ingredients in a marinade such as vinegar, citrus juice, vegetable oil and spices may prevent carcinogen formation.
* Cook at a lower temperature. Turn the gas down or wait for the charcoal to become low-burning embers.
When making burgers, add garlic and fresh chopped rosemary to the meat mixture before grilling. Both herbs have been shown to block the formation of HCAs. (In order to kill harmful bacteria that could be lurking in ground meat, beef burgers must be cooked to a safe internal temperature of 71C. Use a digital instant-red meat thermometer and check each patty.)
Leslie_Beck  meat  steaks  cancers  BBQ  grilling  mens'_health  rubs_sauces_marinades 
july 2013 by jerryking
Odd Bits: How to Cook the Rest of the Animal
Odd Bits: How to Cook the Rest of the Animal
by Jennifer McLagan, Leigh Beisch (Photographs)
meat  offal  howto  recipes  recipe_books  books 
march 2013 by jerryking
An Ingredient Guide
February 2, 2013 | G&M | Chris Nuttall-Smith
Japanese  Japan  food  Chris_Nuttall-Smith  soups  pork  meat  noodles  glossaries 
february 2013 by jerryking
Going the Whole Hog at a Hunting School - WSJ.com
January 11, 2013 | WSJ | By MATTHEW KRONSBERG

Going the Whole Hog
A getaway in Texan Hill Country where hunting, butchering and snacking get the rock star treatment
offal  slaughterhouses  snout-to-tail  butchers  meat  carnivore  sausages  Texas  wild_game  hunting 
january 2013 by jerryking
Whether you buy grass-fed or ‘natural,’ meat safety isn't guaranteed - The Globe and Mail
SARAH ELTON

Special to The Globe and Mail

Published Tuesday, Nov. 20 2012,

buying a safer meat is more complicated than simply choosing local, organic, naturally raised or grass-fed. In fact, none of these labels is guaranteed to be safer.

Whether your steak comes from a cow that was raised on a feedlot and slaughtered in a large abattoir, or from an animal that ranged on grass and was given a nice pat by its farmer before meeting its end, some research indicates that the chance of the meat bringing a pathogen into your home is equal.
beef  food_safety  product_recalls  locavore  pathogens  organic  meat  E._coli  grass-fed  faith-based  steaks 
november 2012 by jerryking
Do you have a case of meat anxiety? - The Globe and Mail
CARLY WEEKS

The Globe and Mail

Last updated Wednesday, Oct. 03 2012,
product_recalls  meat  beef 
october 2012 by jerryking
Venison chili - The Globe and Mail
Sep. 25 2012 |The Globe and Mail | LUCY WAVERMAN
chilis  recipes  meat  Lucy_Waverman 
september 2012 by jerryking
Chili con carne
Vegetarian chili
Pot of chili sin carne.

Vegetarian chili (also known as chili sin carne, chili without meat, chili non carne, and chili sans carne) acquired wide popularity in the U.S. during the 1960s and 1970s with the rise of vegetarianism. It is also popular with those on a diet restricting the use of red meat. To make the chili vegetarian, the cook leaves out the meat or replaces it with a meat analogue, such as textured vegetable protein or tofu, or a starchy vegetable, such as potatoes. These chilis nearly always include beans. Variants may contain corn, squash, mushrooms, or beets. Corn, squash, and beans are known as the "Three Sisters" of Native American agriculture. They were cultivated together, and complement each other as foods.
chilis  recipes  meat  vegetarian  wikipedia 
march 2012 by jerryking
Get Your Goat On - WSJ.com
FEBRUARY 4, 2012 | WSJ | By KATY MCLAUGHLIN

Get Your Goat On
See for yourself why everybody's new favorite meat has two horns and a goatee
recipes  Katy_McLaughlin  meat  goat 
february 2012 by jerryking
As Tasty Morsels, Pig Wings Take Flight
Nov. 30, 2011 | NYT | By JOHN T. EDGE. Under various noms de porc — like Pig Wings — ham shanks are being served at restaurants and bars across the country.
pork  hams  butchers  meat 
december 2011 by jerryking
Fresh meat on the block - The Globe and Mail
STEPHEN QUINN | Columnist profile | E-mail
From Saturday's Globe and Mail
Published Friday, Nov. 18, 2011
butchers  Vancouver  meat  organic 
november 2011 by jerryking
Know Your Cuts of Meat - Interactive Feature - NYTimes.com
November 1, 2011
Know Your Cuts
A new wave of butcher shops offers cuts of meat rarely seen at supermarkets. Below are six of those cuts, with suggested recipes.
butchers  meat 
november 2011 by jerryking
The Lost Art of Buying From a Butcher - NYTimes.com
By FLORENCE FABRICANT
: November 1, 2011

Butcher shops, once a vestige, are opening in many New York neighborhoods where buying meat has often been reduced to staring down a sea of plastic-wrapped foam trays....Buying some pork or most other meats is not as simple or as cheap as picking out an apple....How you plan to cook the meat determines the cut. And the quantity for a serving will be based on how it will be trimmed, and what else you are serving. If the meat you think you want is not available or too expensive, the butcher can offer alternatives, including cuts you never see in a supermarket...It’s a major turnaround in the way meat has been bought and sold. Some 40 or so years ago, beef was shipped to New York’s meatpacking district in the form of whole carcasses, or “rail beef.” Then the big Midwestern packing houses started shipping what was called “boxed beef,” primal cuts packed in Cryovac. Now, butchers like those at Cannibal are carving whole animals again, and not just for beef.
slaughterhouses  snout-to-tail  offal  butchers  meat 
november 2011 by jerryking
Bones: Recipes, History and Lore - The Globe and Mail
john allemang
From Thursday's Globe and Mail
Published Thursday, Dec. 29, 2005

Review of Bones: Recipes, History & Lore by Jennifer McLagan
William Morrow
257 pages, $45
bones  books  recipes  book_reviews  cookbooks  meat  carnivore 
october 2011 by jerryking
How to cook delicious brains, feet and tongue at home - The Globe and Mail
shaun smith
From Wednesday's Globe and Mail
Published Tuesday, Sep. 20, 2011

Smith review's Jennifer McLagan's Odd Bits: How to Cook the Rest of the Animal.
offal  cookbooks  book_reviews  carnivore  meat  recipes  snout-to-tail 
october 2011 by jerryking
You eat meat, so why not blood? Chefs strive to warm up diners to the red stuff - The Globe and Mail
chris nuttall-smith
From Wednesday's Globe and Mail
Published Tuesday, Oct. 18, 2011

There's a wave of not-your-usual blood dishes turning up on influential menus in Canada and the United States...There’s a very good chance, in other words, that your dinner is about to get bloody.

To be sure, this is nothing new to most Europeans – from black pudding to morcilla to Poland’s duck blood soup, the continent has almost too many blood recipes to count. Blood dishes are also common across South and Central America, Africa and most of Asia; you can find blood tofu in many Chinese grocery stores in Canada; some Vietnamese restaurants also offer pork blood pho.
offal  restauranteurs  restaurants  carnivore  meat  Chris_Nuttall-Smith 
october 2011 by jerryking
Book Review: Odd Bits - WSJ.com
SEPTEMBER 24, 2011 | WSJ | By ARAM BAKSHIAN JR
Offal Good. BAKSHIAN reviews

Odd Bits: How to Cook the Rest of the Animal

By Jennifer McLagan
Ten Speed, 248 pages, $35
book_reviews  offal  meat  cookbooks 
september 2011 by jerryking
Meat and greet: How to throw a steak-tasting party -
Sep. 10, 2011 | The Globe and Mail | michael tong
steaks  meat  beef 
september 2011 by jerryking
Butcher Boys and Girls
March 24, 2007 | Globe & Mail | by Peter Cheney. The
embrace of whole animal eating or "snout-to-tail" eating ("if you kill
an animal, you have to respect it by eating all of it") by everyman.
Books: The Whole Beast: Nose to Tail Eating by Fergus Henderson; Heat by
Bill Buford; Carnivore chic : from pasture to plate, a search for the
perfect meat by Susan
Bourette.
Toronto  carnivore  meat  Ossington  offal  snout-to-tail  slaughterhouses  butchers  books  filetype:pdf  media:document 
august 2011 by jerryking
New Rubs and Sauces for Meat - Food Stuff - NYTimes.com
By FLORENCE FABRICANT
Published: July 5, 2011
Tom Douglas Rub With Love spice rubs are $6.95 for 3.5 ounces, plus
shipping, from tomdouglas.com. Wild Thymes BBQ and Grill Sauces are
$7.50 for 16 ounces, plus shipping, from wildthymes.com.
meat  rubs_sauces_marinades  salmon 
july 2011 by jerryking
Good Stuff Cheap: 11 selections for a kick-ass and low-cost charcuterie plate
January 13, 2011 | torontolife.com | From the Print Edition | torontolife.com
charcuterie  toronto  meat 
june 2011 by jerryking
Quirky Jerky: Making Jerky From Lamb, Salmon, Tuna, Buffalo and More - WSJ.com
OCTOBER 23, 2010 | Wall Street Journal | By LAUREN SHOCKEY.
Reconsider Quirky Jerky. New artisanal varieties that aren't tough to
like.
cured_and_smoked  artisan_hobbies_&_crafts  meat 
october 2010 by jerryking
Recipes: A modern Mediterranean menu
Sep. 26, 2009 | The Globe and Mail | Lucy Waverman. Recipe for PROVENÇAL LAMB STEAKS WITH TOMATO CORIANDER VINAIGRETTE
recipes  Lucy_Waverman  Lamb  meat  tomatoes  steaks  Mediterranean 
november 2009 by jerryking
Close to the bone - The Globe and Mail
June 2007 | Report on Business Magazine | by Sasha Chapman. CLUCK, GRUNT AND LOW 362 Bloor St. West Toronto,
416-962-5050.

Denise Balkissoon Published on Friday, May. 25, 2007 12:00AM EDT
recipes  rubs_sauces_marinades  ribs  BBQ  meat  Sasha_Chapman  carnivore  restaurants 
november 2009 by jerryking
Recipes: Lucy Waverman's year of living deliciously
Oct. 17, 2009 | The Globe & Mail | Lucy Waverman. ROASTED VEAL CHOPS WITH LEMON OLIVE SALSA.
veal  beef  meat  recipes  Lucy_Waverman  salsa_chutney_relish_pickle 
october 2009 by jerryking
Safety Tips for Cooking Meat - WSJ.com
* AUGUST 11, 2009, 8:11 P.M. ET

Safety Tips for Cooking Meat
tips  meat  safety 
august 2009 by jerryking
Recipe - The Comme Ça Burger - NYTimes.com
June 30, 2009 | New York Times | Adapted from Michael David, Comme Ça, Los Angeles
recipes  meat  BBQ  hamburgers 
july 2009 by jerryking
Grilling: How to Minimize the Risk of Cancer - WSJ.com
* JUNE 2, 2009

Summertime and the Grillin' Is Easy -- but Do It Safely

*
By MELINDA BECK
Melinda_Beck  BBQ  grilling  mens'_health  meat 
june 2009 by jerryking
Beef up supper with the ultimate brisket - The Globe and Mail
Nov. 24, 2007 | Globe & Mail | LUCY WAVERMAN (1)
SWEET-POTATO MULLIGATAWNY SOUP (2) THE ULTIMATE BRISKET (3) CREAMED
PARSNIPS WITH WASABI(4) PEARS WITH MAPLE CREAM.
Lucy_Waverman  beef  soups  pears  meat 
june 2009 by jerryking
The ultimate meatball
Dec 6, 2003 | The Globe and Mail pg. L.17 | Lucy Waverman. Recipes for SWEDISH MEATBALLS and CHICORY (ENDIVE) GRATIN WITH BACON.
meatballs  recipes  Lucy_Waverman  meat  Swedish 
may 2009 by jerryking
Food: Blue-ribbon rib-eye - The Globe and Mail
May 2006| Report on Business Magazine pg. 103 | by LEANNE DELAP
recipes  meat  grilling  BBQ  steaks  beef  Leanne_Delap 
may 2009 by jerryking
Stick a fork in it - The Globe and Mail
Summer 2007 | Report on [SMALL] Business | by CHARLES MANDEL
retailers  meat 
may 2009 by jerryking
Get on board with charcuterie at home - The Globe and Mail
Sebastien Centner

From Saturday's Globe and Mail, Wednesday, May. 20, 2009
pork  meat  charcuterie 
may 2009 by jerryking
Recipe - Crisp and Unctuous Pork Belly - NYTimes.com
May 19, 2009 | New York Times | Adapted from “Serious Barbecue,” by Adam Perry Lang (Hyperion, 2009).
pork  recipes  meat  books 
may 2009 by jerryking
globeandmail.com: The best grease I've eaten in years
April 11, 2009 | The Globe & Mail pg. L7 | RESTAURANT
REVIEW by JOANNE KATES of BLACK HOOF 938 Dundas St. W., Toronto
416-551-8854. Charcuterie featuring cured and smoked meats.
restaurant_reviews  Joanne_Kates  Toronto  meat  cured_and_smoked  restaurants  carnivore 
april 2009 by jerryking
Spice-Braised Lamb Shanks
Dec. 6, 2008 | Globe & Mail pg. L15 | by Lucy Waverman
recipes  Lucy_Waverman  Lamb  meat 
april 2009 by jerryking
globeandmail.com: Slow-roasted lamb shank with onions and potatoes
April 8, 2009 |From Wednesday's Globe and Mail | by MASSIMO CAPRA
recipes  Lamb  meat  Massimo_Capra  Italian 
april 2009 by jerryking
globeandmail.com: Lardy and lovin' it
April 1, 2009| The Globe and Mail | by SUE RIEDL
charcuterie  pork  sausages  meat  Sue_Riedl 
april 2009 by jerryking
How I Learned to Love Goat Meat - NYTimes.com
March 31, 2009 | New York Times | By HENRY ALFORD
food  goat  meat  recipes 
april 2009 by jerryking
Using The Whole Animal
Winter/08/09 Edible Toronto Magazine article by Ryan Donovan, the butcher and chef-owner of Cowbell on Queen Street West.
snout-to-tail  Toronto  restaurants  philosophy  meat  owners  carnivore  filetype:pdf  media:document 
march 2009 by jerryking
Where there's smoke, there's baco noir
Sep 1, 2007. Special to The Globe and Mail Toronto, Ont.:
pg. M.4 by Sasha Chapman. Private orders can be made through Angelo
Bean's website, www.angelobean.com
food  meat  pork  sausages  Sasha_Chapman  cured_and_smoked 
march 2009 by jerryking
No, sheik, sorry isn't good enough | The Australian
| November 01, 2006 Article from: The Australian by Janet Albrechtsen
meat  Australia  Muslim  clerics  sexual_assault 
february 2009 by jerryking
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