Monthly Archives: December 2023

Meat Blog

Ted Conover’s “The Way of All Flesh: Undercover In An Industrial Slaughterhouse” left me deeply disturbed. As a USDA Meat Inspector at Cargill Meat Solutions, Conover peels back the curtain on the grim reality of industrial meat production. The article’s straightforward account of processes, unsanitary conditions, and the sheer scale of mass production evokes a visceral sense of disgust.

Reading through the narrative, I couldn’t escape the ethical dilemma and the unsettling gap between the food on our plates and its production. Conover’s detailed exploration prompts uncomfortable reflections on the decisions made behind the scenes of our dietary choices. The article serves as a stark reminder of the hidden costs behind our convenient access to meat, leaving me with a lasting sense of dismay about the harsh truths within the food industry. 

Greenmarket Post

Borough Hall’s Greenmarket connects downtown brooklynites with local farmers, making our city life a bit more grounded. As I ambled through, I found a bit of everything—fruits, root veggies, herbs, and fresh baked goods. Like all Greenmarkets, it’s seasonal. In winter, we get carrots, pumpkins, squash, and apples, and all year round, there’s a fantastic selection of bread and local honey to try. They also had a tasting table with a meal made from the selection of produce offered at the market that day to encourage the purchases and spark creativity.

Sure, you’ll see the usual suspects like apples and carrots, but what caught my eye were these new and exciting things—exotic fruits and vegetables with quirky names that you won’t find in your regular grocery store.

Now, let’s talk prices—they might be a smidge higher here, but it’s because they’re all about top-notch quality, freshness, and giving a leg up to local farmers. Case in point: the honeycrisp apples I love was $2.50 a pound here, whereas they’re just $1.99 at the supermarkets in my area.

My discovery—Black Velvet Heirloom Tomatoes. They’re not your run-of-the-mill tomatoes; they’re dark, rich, sweet, and were really good. Choosing these over the regular ones isn’t just about flavor—it’s about supporting local farms that grow them naturally. These tomatoes had a good taste but rotted faster than my supermarket produce.