Just received in a few new French wines. All are fabulous and two of the three scored 92pt from Wine Spectator.
Yann Chave Crozes Hermitage 2006 "le rouvre" "Sweet and ripe, with lots of mocha, dark licorice, plum sauce and fruitcake flavors backed by a fine-grained structure and a long, mineral-tinged finish. Shows nice weight for the appellation.92pts WS"
Domaine ALary 2007 "La Grange Daniel", "a combination of Grenache, Syrah, Cinsault, Counoise, and Cabernet Sauvignon, all planted just outside the domain’s home of Cairanne. Spicy cherries intermixed with saddle leather, resiny pine forest notes, and pepper are present in this full-bodied, chunky, but surprisingly flavorful and well-made wine. RP"
Domaine Georges Vernay Condrieu 2007 "Really bright and superracy, with a tightly coiled core of orange blossom, honeysuckle, green fig, yellow apple and chamomile notes waiting to gush forth. Taut acidity holds this back for now, so cellar to let it round into form. Best from 2009 through 2012.92pts WS"
All of these are great wines at really great prices. If you love Rhone wines, like we do you need to try these. Quantities are limited and I do not expect these to last long, so get here soon. Cheers.
Sunday, September 27, 2009
Thursday, September 24, 2009
Rogue River Blue and some other stuff too.
We just received our first THREE, yes three there will be FIVE total this season, wheels of Rogue River Blue cheese. For those of you who have not tried this before I warn you it is a terrible addiction. To make matters worse it is an addiction you can only feed one time of the year. Luckily that time is now. A bit about the Rogue River Blue before we go any further:
This hand crafted raw cow’s milk blue veined cheese develops a beautiful natural rind as a result of hand turning and tending the cheese several times a week. The wheels are aged for up to a year in our special rooms which were constructed to simulate the ancient caves in Roquefort, France.
This aging process imparts into the cheese naturally occurring molds that we consider to be our signature Rogue River Valley Terroir. The flavors of our terroir include hints of sweet woodsy pine, wild ripened berries, hazelnuts, morels and pears.
To preserve this cheese we hand wrap each wheel in Syrah grape leaves harvested from Carpenter Hill Vineyards in the Rogue River Valley. These leaves have been macerated in Clear Creek’s Pear Brandy and tied with raffia. The grape leaves add additional complexity to the terroir driven flavors of the cheese and preserve its moist creamy texture. Rogue Creamery
To top it off the milk comes from a special herd that grazes ONLY in high pastures about 1600 ft. This is serious cheese people. I urge you to try this while it is available but I will take no responsibilty for those of you who find this cheese habit forming. Although I have heard of a twelve step program that someone is trying to put together. . . Cheers.
This hand crafted raw cow’s milk blue veined cheese develops a beautiful natural rind as a result of hand turning and tending the cheese several times a week. The wheels are aged for up to a year in our special rooms which were constructed to simulate the ancient caves in Roquefort, France.
This aging process imparts into the cheese naturally occurring molds that we consider to be our signature Rogue River Valley Terroir. The flavors of our terroir include hints of sweet woodsy pine, wild ripened berries, hazelnuts, morels and pears.
To preserve this cheese we hand wrap each wheel in Syrah grape leaves harvested from Carpenter Hill Vineyards in the Rogue River Valley. These leaves have been macerated in Clear Creek’s Pear Brandy and tied with raffia. The grape leaves add additional complexity to the terroir driven flavors of the cheese and preserve its moist creamy texture. Rogue Creamery
To top it off the milk comes from a special herd that grazes ONLY in high pastures about 1600 ft. This is serious cheese people. I urge you to try this while it is available but I will take no responsibilty for those of you who find this cheese habit forming. Although I have heard of a twelve step program that someone is trying to put together. . . Cheers.
Sunday, September 20, 2009
What is QUALITY?
This seems to be a common question in my life so I thought I would muse a bit over it here, please feel free to add your comments.
What is quality? Is it good value? Is it dependent on the observer? Is it something quantifiable? Is it important? It is my belief that perceived quality is very dependent on the person asking the question, but that TRUE QUALITY is an absolute.
You and I might perceive quality differently. You might think that a light beer in a silver can is quality beer, I will most insistently disagree. Why is that? Because we will have a different definition of the meaning of the word QUALITY. To me, quality is something inherent, something universal. Is said silver can beer brewed with "real" ingredients? Or, is it produced with mass produced ingredients to keep costs low? Is a beer better just because it is produced with better ingredients? No, what makes something a quality product is quality ingredients AND the quality that the maker puts into it, the care, the love.
If a good product is produced with care and attention to detail and not just "thrown" together, then it becomes a quality product. Just because it says Extra Virgin Olive Oil, does not make it quality. Just because it says Italian, does not make it quality. When selecting products, true quality products should be easily identifiable.
Wine and beer are a great example and something that most people are familiar with. A true quality wine or beer should have a beginning, a middle and an end. It should be balanced. The flavours, harmonious and not incongruent. If the mid palate is lacking, or the finish is flat or one flavor is more pronounced than the rest (to the detriment of others) then the quality would be suffering. With Olive oil it becomes a bit more obvious once you have these ideas in your head. Again there should be a beginning, a middle, and a finish, the longer the finish the better. The flavours pronounced but not overbearing. If you take two olive oils side by side and you compare, it should be very obvious which is the higher quality oil. This is also true for any food product you buy. Quality will be something that is easy to identify if you scrutinize.
What about with service? Is there a noticeable difference between quality service and not? Where you shop are people friendly? Do they look you in the eye when they talk to you? Do they look you in the eye when they hand you your purchase? Do they hand you your purchase? If the answer to any of these questions is NO, then why do you shop there? Is it the price? Do you reward superior service and product, or savings? Isn't better service worth a few dollars? If not then I would ask why? What if that savings came at someone else's expense, would you care? Should you care?
Here, we seek out quality products. We strive for quality service. Things might sometimes seem more expensive, but sometimes you get what you pay for. And let's face it, if your paying a lot less you have to ask the question, WHAT am I paying for? You can get a hamburger at the "arches" for 99cents, but a another place will charge $12. A hamburger is meat, bread, possibly cheese and maybe some condiments. Is there that much difference in what goes into a burger, yes, yes there is. And you should be asking yourself what IS and what IS NOT in your 99 cent burger. We, will never cut corners or add fillers to anything we do. Do not let yourself be fooled by "FLUFF". Just because something LOOKS pretty does not mean it is pretty. My father always said be mindful of women who wear too much perfume, or men with too much cologne. More is not better.
If, in this global economy and economic downturn (this is a fancy word for recession, so that you won't freak out), we reward poor quality products and service, the real quality products and real quality service will begin to disappear. You may not notice it at first, but it will happen and when it is gone, it will be too late. If you are willing to really scrutinize your purchases and where you purchase the TRUE QUALITY will begin to make itself obvious, and it should make you feel better. Because, when did your parents ever tell you that half assed was OK?
What is quality? Is it good value? Is it dependent on the observer? Is it something quantifiable? Is it important? It is my belief that perceived quality is very dependent on the person asking the question, but that TRUE QUALITY is an absolute.
You and I might perceive quality differently. You might think that a light beer in a silver can is quality beer, I will most insistently disagree. Why is that? Because we will have a different definition of the meaning of the word QUALITY. To me, quality is something inherent, something universal. Is said silver can beer brewed with "real" ingredients? Or, is it produced with mass produced ingredients to keep costs low? Is a beer better just because it is produced with better ingredients? No, what makes something a quality product is quality ingredients AND the quality that the maker puts into it, the care, the love.
If a good product is produced with care and attention to detail and not just "thrown" together, then it becomes a quality product. Just because it says Extra Virgin Olive Oil, does not make it quality. Just because it says Italian, does not make it quality. When selecting products, true quality products should be easily identifiable.
Wine and beer are a great example and something that most people are familiar with. A true quality wine or beer should have a beginning, a middle and an end. It should be balanced. The flavours, harmonious and not incongruent. If the mid palate is lacking, or the finish is flat or one flavor is more pronounced than the rest (to the detriment of others) then the quality would be suffering. With Olive oil it becomes a bit more obvious once you have these ideas in your head. Again there should be a beginning, a middle, and a finish, the longer the finish the better. The flavours pronounced but not overbearing. If you take two olive oils side by side and you compare, it should be very obvious which is the higher quality oil. This is also true for any food product you buy. Quality will be something that is easy to identify if you scrutinize.
What about with service? Is there a noticeable difference between quality service and not? Where you shop are people friendly? Do they look you in the eye when they talk to you? Do they look you in the eye when they hand you your purchase? Do they hand you your purchase? If the answer to any of these questions is NO, then why do you shop there? Is it the price? Do you reward superior service and product, or savings? Isn't better service worth a few dollars? If not then I would ask why? What if that savings came at someone else's expense, would you care? Should you care?
Here, we seek out quality products. We strive for quality service. Things might sometimes seem more expensive, but sometimes you get what you pay for. And let's face it, if your paying a lot less you have to ask the question, WHAT am I paying for? You can get a hamburger at the "arches" for 99cents, but a another place will charge $12. A hamburger is meat, bread, possibly cheese and maybe some condiments. Is there that much difference in what goes into a burger, yes, yes there is. And you should be asking yourself what IS and what IS NOT in your 99 cent burger. We, will never cut corners or add fillers to anything we do. Do not let yourself be fooled by "FLUFF". Just because something LOOKS pretty does not mean it is pretty. My father always said be mindful of women who wear too much perfume, or men with too much cologne. More is not better.
If, in this global economy and economic downturn (this is a fancy word for recession, so that you won't freak out), we reward poor quality products and service, the real quality products and real quality service will begin to disappear. You may not notice it at first, but it will happen and when it is gone, it will be too late. If you are willing to really scrutinize your purchases and where you purchase the TRUE QUALITY will begin to make itself obvious, and it should make you feel better. Because, when did your parents ever tell you that half assed was OK?
Thursday, September 17, 2009
What's new? Lots.
We just received in a shipment of Salumi minus Agrumi and Mole. Agrumi is going to be out for a while kids, so don't ask. Trust me, YOU"LL know when we get it in. The important thing here is that Hot Sopressata and Finnochiona are back in stock. For those of you that remember their Oregano salame, it is back too, but only for the season. Get it while you can. . .
On other fronts we have a whole bunch of cheese that just arrived. The last of the buffalo mozzarella for the season kids, so get it while you still have tomatoes. Sottocenere with truffles is a perfect cheese for fall. Studded with back truffles the aroma alone is intoxicating. Bra Duro is a hard cow's milk cheese from Bra, Italy (hence the name). Garroxta is a small Spanish goat's milk cheese that is too often over looked by people once they see the Manchego. It really is worth tasting, trust me. Roquefort is back, Gorgonzola too. Fleur vert is just beautiful this time of year and we have already cut that bad boy open. We have some Camembert with calvados that is perfect for a small fall gathering, maybe a Cider Party? And most importantly, we have the first Raclette wheel of the season just in.
We just received some fresh local arugula that is fantastic, but won't last long.
There are many new items in the store and to many to talk about. Just come in and check it out for your self. Cheers.
Sunday, September 13, 2009
Something I have been trying to say for a long time was just handed to me by our Tea goddess, Winnie Yu.
Tea has no place in a commercial world where the value of things are based solely on monetary gain, for It becomes just another beverage competing with the soft drinks, bottled water, coffee, for gross margins and shelf presence. The value of tea, especially good tea, is subtle and sometimes downright profound, and no price tag can mark its true worth. How can you attach a price to a real experience?
Tea has no place in a world where experiences are fed to us, clothed in the guise of authenticity. Once, while trekking in a tea mountain, a friend remarked to me:" this is like a theme park, the theme is tea, except the thrills are real. You really can fall off the cliff! " Unfortunately for many of us, living so remotely away from the authentic, we have no way of comparing our experiences. How do we know that vanilla scented tea is not really how good tea is supposed to smell, and that the subtle wonderful aromas of real tea has been completely obscured by the artificial application of citrus scenting? It is like mistaking a shadow for the person, a greeting card for a friend, a movie for an adventure.
To me, the bevy of artificially blended teas in the marketplace today obscure the true essence of what tea is about. Tea is about authenticity, a deep revelatory experience. Upfront aromas that assault our senses merely disguise what is not there, and often, perfumes cover up the lower quality black teas that are mass produced. There is no soul in mass produced products. Tea, for its long thousands of years of history, has always been produced mostly by hand, from harvesting in the field to rolling tender leaves to shape, to crafting the final baking over charcoal fire heat. The spirit of the tea master lives through each cup of tea.
Often, what is most valuable to us is the simplest. Air, water, earth. What we do pay for the most, we probably don’t need to survive with. Has anyone purchased a five hundred dollar handbag lately? Or a thousand dollar gadget that becomes obsolete in a year? A cup of tea is created simply from adding water to leaves. Its intrinsic values are not apparent to the naked eye.
Real, authentic teas offer a real, authentic experience. Its physiological effects include waking the mind, keeping it alert and focused, the breadth of healthful effects well documented in ancient herbal medicine as well as modern science. By keeping our bodies healthy, our minds clear, our discovery of where tea can take us is infinite.
Real tea has an ability to move us, with endless complexities often revealed in layers over time. The varieties of flavors and aromas that lead to sensations, feelings, and lingering aftertastes in your palate are endless permutations of enjoyment. It is no wonder that poetry after poetry the simplicity of tea was praised, for in simplicity is where the meaningful life is reflected.
To me, the true value of tea is its ability to ground us- I can always rely on it to return me to the most valuable aspects of life, the call of artificially created frustrations receding quickly into the background. I land into emerald green terraces on vertical hills , shrouded in misty fog, as the swallows zip by and the fiercely gentle breeze fluff the tea leaves and the aroma floats for miles. The world returns to us via a cup of tea, the great treasure that already lies within us.
The teas that we carry here at Salumiere Cesario are of the highest quality and are hand picked by real people, often the same people who grow it. All of the teas are vintage teas, yes just like wine the have a season and vintage. We care a lot about what we do and what we carry, come in and see why our teas are real.
Tea has no place in a commercial world where the value of things are based solely on monetary gain, for It becomes just another beverage competing with the soft drinks, bottled water, coffee, for gross margins and shelf presence. The value of tea, especially good tea, is subtle and sometimes downright profound, and no price tag can mark its true worth. How can you attach a price to a real experience?
Tea has no place in a world where experiences are fed to us, clothed in the guise of authenticity. Once, while trekking in a tea mountain, a friend remarked to me:" this is like a theme park, the theme is tea, except the thrills are real. You really can fall off the cliff! " Unfortunately for many of us, living so remotely away from the authentic, we have no way of comparing our experiences. How do we know that vanilla scented tea is not really how good tea is supposed to smell, and that the subtle wonderful aromas of real tea has been completely obscured by the artificial application of citrus scenting? It is like mistaking a shadow for the person, a greeting card for a friend, a movie for an adventure.
To me, the bevy of artificially blended teas in the marketplace today obscure the true essence of what tea is about. Tea is about authenticity, a deep revelatory experience. Upfront aromas that assault our senses merely disguise what is not there, and often, perfumes cover up the lower quality black teas that are mass produced. There is no soul in mass produced products. Tea, for its long thousands of years of history, has always been produced mostly by hand, from harvesting in the field to rolling tender leaves to shape, to crafting the final baking over charcoal fire heat. The spirit of the tea master lives through each cup of tea.
Often, what is most valuable to us is the simplest. Air, water, earth. What we do pay for the most, we probably don’t need to survive with. Has anyone purchased a five hundred dollar handbag lately? Or a thousand dollar gadget that becomes obsolete in a year? A cup of tea is created simply from adding water to leaves. Its intrinsic values are not apparent to the naked eye.
Real, authentic teas offer a real, authentic experience. Its physiological effects include waking the mind, keeping it alert and focused, the breadth of healthful effects well documented in ancient herbal medicine as well as modern science. By keeping our bodies healthy, our minds clear, our discovery of where tea can take us is infinite.
Real tea has an ability to move us, with endless complexities often revealed in layers over time. The varieties of flavors and aromas that lead to sensations, feelings, and lingering aftertastes in your palate are endless permutations of enjoyment. It is no wonder that poetry after poetry the simplicity of tea was praised, for in simplicity is where the meaningful life is reflected.
To me, the true value of tea is its ability to ground us- I can always rely on it to return me to the most valuable aspects of life, the call of artificially created frustrations receding quickly into the background. I land into emerald green terraces on vertical hills , shrouded in misty fog, as the swallows zip by and the fiercely gentle breeze fluff the tea leaves and the aroma floats for miles. The world returns to us via a cup of tea, the great treasure that already lies within us.
The teas that we carry here at Salumiere Cesario are of the highest quality and are hand picked by real people, often the same people who grow it. All of the teas are vintage teas, yes just like wine the have a season and vintage. We care a lot about what we do and what we carry, come in and see why our teas are real.
Saturday, September 12, 2009
Wheelin' Walla Walla
For those of you that live outside of Walla Walla, this may or may not be the most exciting thing you read today. For those of you in Walla Walla, just skip ahead a bit. . .
There is, right now, in Walla Walla a car show going on. This is your standard middle aged men with gussied up old cars, so are trying to re-live their glory days, some are just trying. Now please do not misunderstand here. I love cars. I love old cars and I have a very high admiration for anyone who can take an old clunker and turn it into a tricked out hot rod. My father was one of those people. He tried to teach me, but to no avail. Sorry Dad, it wasn't you it was me. My brother, on the other hand followed in my fathers footsteps with cars, he always was kind of a suck up. . .
So what does this have to do with gourmet food and cheese? Nothing. I just wanted to turn my musings into something for you to do on a Saturday afternoon. But now that you mention it, we do have some very good cheese right now. Fresh bread too. We have made a fresh batch of hummus (Beth are you hearing this?), and some tapenade. Now, our tapenade is different than all those other ones you've had. I'd even venture to say the best you'll ever have, at least with wine. To see what I am talking about you're gonna have to come down and get a taste. And please don't ask what's in it, it's an ancient Chinese secret...Cheers.
Friday, September 4, 2009
Fair and Frontier Days!
Shoot dern. Well it's fair time here in Walla Walla again, that means Demolition Derbies, Rodeos, and a really good chance that your are going to get sick eating fair food. OK, maybe that is just a little too pessimistic for a Friday. But let's just say that I am a little afraid after that green hot dog incident last year. . .
Anyway, we have just set up our new olive oils at our Olive Oil Bar and are hoping that it will give you a good excuse to host a party this weekend (and maybe save you from eating at the fair). We have two new olive oils to choose one from Spain and one from Tunisia. The Spanish oil is a buttery, fruity, olive oil perfect for both cooking and finishing. The Tunisian oil is the colour of green apples with a light citrusy flavour, and it's 100% Organic. Great for salads, cooking and even just as a condiment, both are of exceptional quality and make a great addition to our bar and your kitchen. Come in today and try them. Cheers.
Anyway, we have just set up our new olive oils at our Olive Oil Bar and are hoping that it will give you a good excuse to host a party this weekend (and maybe save you from eating at the fair). We have two new olive oils to choose one from Spain and one from Tunisia. The Spanish oil is a buttery, fruity, olive oil perfect for both cooking and finishing. The Tunisian oil is the colour of green apples with a light citrusy flavour, and it's 100% Organic. Great for salads, cooking and even just as a condiment, both are of exceptional quality and make a great addition to our bar and your kitchen. Come in today and try them. Cheers.
Thursday, September 3, 2009
Foodies and the demise of the "home cook"
A while back I mentioned the I HATE, yes HATE (notice the all caps to give weight and power to this) the term FOODIE. NY Times Magazine write Michael Pollan has a very interesting article/essay about this.
(Now, I am the person who gives credit where credit is due, especially if I am ripping it off from someone else, so please head over to Michael Ruhlman's blog and check out his perspective and a link to the article.)
I do not consider my self a "foodie" but rather a fooder. Yes, Trekkie/trekker (just to make things clear I am in the Trekkie camp) what is the difference? With food it seems to me that the difference is in the level of participation. A foodie is a person having an avid interest in the latest food fads, so sayeth Webster. I.e. they don't REALLY get involved in it.
A foodie is concerned with fads and trends and what the celebrity chefs are doing. I have actually had people tell me that I was doing something wrong because that was not what they saw "so and so" do on TV. Seriously. A fooder, doesn't care about who does what. They care about food and doing the best they can, with the best that is available.
I am not interested in the latest food "fads", I couldn't care less. What I do care about is how food affects us and how it can change us for better or worse. How something as simple as a hot baguette can evoke such a profound change upon ones mood and feeling of well being. How eating something that is poorly made from poor ingredients can actually cause the body to go into depression.
There is one part that I am going to quote (please don't sue me):
"Isn’t there any way we can bring America back to the days of Julia and the pleasures of cooking, Pollan asks? Balzer says, “Not going to happen. Why? Because we’re cheap and lazy. And besides, the skills are already lost. Who’s going to teach the next generation to cook? I don’t see it.” This was the defining statement that prompted me to write about this again. And I am torn here.
On one hand I believe Balzer, that we are CHEAP and LAZY. That we will continue to buy frozen waffles, cheese sticks, and salad in a bag. The other hand tells me that there are many people out there who have discovered the pleasure of cooking, and are trying things out success or failure.
When you go to the store do you care about the food you buy? Is the only word you look for ORGANIC? Is price the underlying factor? Do you look for the quick solution rather than find something truly wholesome? DO you go to the store with an idea of what you are going to make or do you go and see what is fresh before deciding? This is the difference between foodies and fooders. A foodie wants to make what Mario just made on TV, seasons be damned! Just because it is the middle of winter in North Dakota who says you can't have Caprese salad? A fooder, on the other hand, searches out the best ingredients available that day. What no Filet Mignon? But you have chuck steak. Ok, then we'll figure something out. No arugula, how about a wedge salad with homemade blue cheese? Or sliced cucumbers with a quick dressing?
Food at its worst is just calories, sustenance for the muscles. At its best its is nourishing for mind, body and spirit. Yes I said that. Think about some of the best meals you've had. The ones that left you truly satisfied. Probably not that expensive and I would venture to say 6 out of 10 were eaten in someone's home. Now how many of those did YOU make?
(Now, I am the person who gives credit where credit is due, especially if I am ripping it off from someone else, so please head over to Michael Ruhlman's blog and check out his perspective and a link to the article.)
I do not consider my self a "foodie" but rather a fooder. Yes, Trekkie/trekker (just to make things clear I am in the Trekkie camp) what is the difference? With food it seems to me that the difference is in the level of participation. A foodie is a person having an avid interest in the latest food fads, so sayeth Webster. I.e. they don't REALLY get involved in it.
A foodie is concerned with fads and trends and what the celebrity chefs are doing. I have actually had people tell me that I was doing something wrong because that was not what they saw "so and so" do on TV. Seriously. A fooder, doesn't care about who does what. They care about food and doing the best they can, with the best that is available.
I am not interested in the latest food "fads", I couldn't care less. What I do care about is how food affects us and how it can change us for better or worse. How something as simple as a hot baguette can evoke such a profound change upon ones mood and feeling of well being. How eating something that is poorly made from poor ingredients can actually cause the body to go into depression.
There is one part that I am going to quote (please don't sue me):
"Isn’t there any way we can bring America back to the days of Julia and the pleasures of cooking, Pollan asks? Balzer says, “Not going to happen. Why? Because we’re cheap and lazy. And besides, the skills are already lost. Who’s going to teach the next generation to cook? I don’t see it.” This was the defining statement that prompted me to write about this again. And I am torn here.
On one hand I believe Balzer, that we are CHEAP and LAZY. That we will continue to buy frozen waffles, cheese sticks, and salad in a bag. The other hand tells me that there are many people out there who have discovered the pleasure of cooking, and are trying things out success or failure.
When you go to the store do you care about the food you buy? Is the only word you look for ORGANIC? Is price the underlying factor? Do you look for the quick solution rather than find something truly wholesome? DO you go to the store with an idea of what you are going to make or do you go and see what is fresh before deciding? This is the difference between foodies and fooders. A foodie wants to make what Mario just made on TV, seasons be damned! Just because it is the middle of winter in North Dakota who says you can't have Caprese salad? A fooder, on the other hand, searches out the best ingredients available that day. What no Filet Mignon? But you have chuck steak. Ok, then we'll figure something out. No arugula, how about a wedge salad with homemade blue cheese? Or sliced cucumbers with a quick dressing?
Food at its worst is just calories, sustenance for the muscles. At its best its is nourishing for mind, body and spirit. Yes I said that. Think about some of the best meals you've had. The ones that left you truly satisfied. Probably not that expensive and I would venture to say 6 out of 10 were eaten in someone's home. Now how many of those did YOU make?
Tuesday, September 1, 2009
The cost of an egg. . .
This is a BAG. Where I will go off on a tangent about something that I find that needs to be seen, heard or discussed by all of us. If you do not want to involve yourself, now is the time to navigate away from this page. Feel free to come back on a day when I am not bagging.
What you are about to read is a bit violent and to some degree horrifying, again now is the time to navigate away if you do not wish to know the truth.
This story appeared on my news feed today:
Video shows chicks ground up alive at egg hatchery
It seems that while breeding chicks to become egg layers, there must be some "weeding out" of those that are not of the egg laying variety, i.e. males.
Now, please do not misunderstand, I am not a vegan, a vegetarian, an Eco terrorist or any other variety of animal rights extremist. That is not to say that anyone who takes animal rights as a personal passion is an extremist or some kind of loony. I have great respect for those who put others first. But I have a serious problem here. These animals are "instantaneously euthanized" by being tossed into a grinder, because they are too difficult to raise as meat animals. Seriously? In an industry where animals are stacked in 1 foot by 1 foot cages sometimes 10 high, and it is too expensive to raise them? Let us hope that we are all not this expendable someday.
There is a video that goes along with the story (http://www.mercyforanimals.org/hatchery), I warn you it is QUITE disturbing. The Diary is also something to read, it too is disturbing. One quote from this should really get you to take notice. If you are a dog owner, as I am, it might be time to look into your particular brand of dog food: "The plant manager told me that the ground-up male chicks were used in dog food and fertilizer". This is why I make most of my dogs food at home.
Times are tough. Many people are out of work. Money needs to go farther, but if we allow things like this to go on, is it worth it? 150,000 dead chicks at one plant every day for 25 cents an egg? What is an egg worth to you? What SHOULD it be worth?
The full article can be found here:http://hosted.ap.org/dynamic/stories/U/US_EGG_HATCHERY_INVESTIGATION?SITE=MOSTP&SECTION=HOME&TEMPLATE=DEFAULT
What you are about to read is a bit violent and to some degree horrifying, again now is the time to navigate away if you do not wish to know the truth.
This story appeared on my news feed today:
Video shows chicks ground up alive at egg hatchery
It seems that while breeding chicks to become egg layers, there must be some "weeding out" of those that are not of the egg laying variety, i.e. males.
Now, please do not misunderstand, I am not a vegan, a vegetarian, an Eco terrorist or any other variety of animal rights extremist. That is not to say that anyone who takes animal rights as a personal passion is an extremist or some kind of loony. I have great respect for those who put others first. But I have a serious problem here. These animals are "instantaneously euthanized" by being tossed into a grinder, because they are too difficult to raise as meat animals. Seriously? In an industry where animals are stacked in 1 foot by 1 foot cages sometimes 10 high, and it is too expensive to raise them? Let us hope that we are all not this expendable someday.
There is a video that goes along with the story (http://www.mercyforanimals.org/hatchery), I warn you it is QUITE disturbing. The Diary is also something to read, it too is disturbing. One quote from this should really get you to take notice. If you are a dog owner, as I am, it might be time to look into your particular brand of dog food: "The plant manager told me that the ground-up male chicks were used in dog food and fertilizer". This is why I make most of my dogs food at home.
Times are tough. Many people are out of work. Money needs to go farther, but if we allow things like this to go on, is it worth it? 150,000 dead chicks at one plant every day for 25 cents an egg? What is an egg worth to you? What SHOULD it be worth?
The full article can be found here:http://hosted.ap.org/dynamic/stories/U/US_EGG_HATCHERY_INVESTIGATION?SITE=MOSTP&SECTION=HOME&TEMPLATE=DEFAULT
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