For
anyone who missed that story, pink slime is filler that was found to be present
in 70 percent of the ground beef sold in supermarkets and at the time
constituted about 25 percent of every hamburger. It is gelatinous material made from the most
contaminated parts of the cow formerly used only for dog food and cooking
oil. To make it USDA approved
"safe" for human consumption, trimmings are simmered at a low
temperature, fat separated from tissue by centrifuge and the result sprayed
with ammonia gases to kill germs. Safe
and delicious. Really?
Now we
have burgers created by extracting stem cells from the muscle tissue of a dead
cow, nourishing them in a chemical broth and engineering them to produce
something like muscle tissue. Strands of
tissue are compacted into pellets and frozen, then defrosted for cooking. The artificial meat starts out white, so dyes
are added to make it look more like the real thing. And there we have it . . . tissue created in
a laboratory from a dead cow's stem cells bathed in chemicals and dyed to the
appropriate color. Safe and potentially
delicious when they get the chemicals right.
Really?
The
arguments in favor of this "magic meat" are that it requires killing
fewer animals, is more sustainable and vastly more environmentally
friendly. I get it. But there are other paths to the same
goal. For me, at least, those paths are
healthier, tastier and more spiritually satisfying.
Speaking
of "magic meat," I was curious if the concoction would be considered
kosher. The Jewish dietary laws are
centered primarily around meat, fish, poultry . . . and insects, in other
words, living creatures. I understand
this body of laws as an expression of reverence for life.
I did a
little research and found that while there is as yet no definitive ruling on
this question, there is an interesting Talmudic discussion about the status of
"magic meat," meat that descends from heaven or is miraculously
created by human beings. The argument
was presented (in the 16th century!) that this meat could be eaten without
kosher slaughtering. The meat could even
be eaten live, limb from limb -- otherwise forbidden -- since normal laws do
not apply to it.
Biblical
and Jewish dietary regulations express deep and important values about living
creatures, the line between life and death and our place as human beings. The discussion of "magic meat"
along with the rest of the discussion about the status of this manufactured
meat expresses those same values and lays bare the complexity of ethical
dilemmas involved in meat eating.
I'm often
asked why I'm vegetarian. The assumption
is that it is for reasons of health. It
isn't. It also isn't environmentally
driven. Although I disagree with the
agri-business model for meat production current in our country and believe it
is dangerous for our eco-system, our health and our spiritual balance, I can
see there is a way to include meat in one's diet that is healthy for ourselves
and the planet. For those who do eat
meat . . . as Michael Pollan says, pay more and eat less. There are options other than meat from
factory farmed animals.
My own
vegetarianism is driven by my spiritual values.
In that context, pink slime and "magic meat" are no more an
option for me than supermarket plastic wrapped packages. Meat from grass fed animals is also not an
option for me. I never eat or make meat
"substitutes." I make good
food from plants, which offer a world of delicious and spiritually satisfying
options.
Here's
one: Falafel. When eaten in the
traditional way with Tahina, Falafel are a complete protein package. Along with protein, this combo packs
essential fatty acids and high fiber.
Falafel were not created to substitute for anything and in their long
history were never anything but Falafel.
The beans are not cooked, just soaked, so they retain a wonderfully
crunchy texture. They can be loaded with
lots of green stuff and seasoned with some of my favorite seasonings. Occasionally frying foods in good oils at the
correct temperature is, in my opinion, much less likely to damage to your
health than "magic meat" or pink slime. Certainly it will do less damage to your
soul.
FALAFEL
Ingredients Amount
Dried split peeled fava beans - - - 3.5 cups soaked drained beansGarlic - - - - - - 2 cloves or 1 tsp. chopped
Onion - - - - - - 1/4 large Spanish onion
Parsley - - - - - - 3 oz. (about 1 bunch)
Sea Salt - - - - - - 1 tsp
Cumin - - - - - - 1 tsp
Allspice - - - - - - 1 tsp
Directions
1) Wash and dry parsley. Cut off
and discard stems. Pre-chop leaves.
2)
Place parsley and seasonings in processor bowl and run 30 seconds.
Scrape down and run another 30 seconds. 3) Pre-cut onion, add to processor bowl and pulse 10 times.
4) Drain fava beans thoroughly. Add 3.5 cups drained beans to processor bowl with parsley onion mix. Pulse 10 times, then scrape down.
5) Run processor until mixture holds together forming a tube around the blade. It should remain textured.
6) Use a 1.5" scoop to shape into balls. Deep fry 2-3 minutes at 375 degrees. Serve with Tahina, salad and a good hot sauce.
Healthy, happy eating!
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