In the season premiere Jourdan is joined by fellow “‘Yonce” models Joan Smalls and Chanel Iman who make a vegan Thai chili in honor of their work on the music video, and the 22 Days challenge.
- 1 Tbsp. of Olive oil
- 4 Cups of Vegetable stock
- 1 Can of Diced Tomatoes
- 15oz of Coconut milk
- 1 Cup of Red Lentils
- 1 Can of Red Kidney Beans
- 1 Tbsp. of Chill powder
- 1 Tbsp. of Red Thai Curry Paste
- 1 Whole Red Pepper
- Pinch of Salt
- 1 Whole Sweet Potato
- Dash of Black Pepper
- Cilantro Garnish
- A Squirt of Lime
- 3 Cloves of Garlic
- 1 Whole Onion
If you were planning to eat a Hot Pocket today, you might want to reconsider that decision. Several varieties have been recalled after it came to light that some of the products’ meat had not undergone proper inspection, CBS Baltimore reports.
More specifically (and more vomit-inducingly), some of the meat — if affiliated with the California-based Rancho Feeding Corporation — could have come from “diseased and unsound animals,” according to a news release from the USDA. The Giant supermarket chain has pulled the Philly Steak & Cheese and Croissant Crust Philly Steak & Cheese varieties, according to CBS Baltimore.
Read more: Hot Pockets Recalled: Nestle Pulls Philly Cheese Steak From Shelves | TIME.com https://newsfeed.time.com/2014/02/18/hot-pockets-recalled-for-diseased-animal-meat/#ixzz2tk0ziOY9
In this hour, TED speakers make bold predictions about our future and what our future lives might look like.
The Huffington Post | By Catherine New
If it doesn't cluck like a chicken or walk like a chicken, is it still a chicken? Some meatless meat makers would have you believe yes.
Enterprising fake-meat makers are lobbying grocery stores to start selling their products alongside chops, drumsticks and other products for carnivores.
“If we’re successful, we can be like Tyson or Perdue,” Ethan Brown, CEO of Beyond Meat, a San Francisco-based company that makes fake meat from plant protein, told the audience at Wired’s Business Conference in New York this week. Brown also said he believes that in 50 to 100 years, the meat counter and meat will no longer have a relationship with animals, GigaOm reported.
Brown is pushing Whole Foods, which sells his company's product, to offer Beyond Meat's soy-and-pea protein cutlets on the meat counter instead of in a separate area that Brown called "a penalty box." Whole Foods did not respond to a call from The Huffington Post for comment.
The new push for more alterna-meats comes as vegetarian and vegan diets gain more widespread popularity, with well-known people ranging from Bill Clinton to Mike Tyson extolling the virtues of going meat-free.
There has also been increasing awareness around the environmental and health toll of meat production. A recent Consumer Reports study showed that more than half of ground turkey sold in stores was contaminated with drug-resistant bacteria.
That point is not lost on investors as they rush to pour money into vegetarian restaurants, juice shops and other alternative-meat makers.
Bioengineered meat tissue -- essentially meat grown in a lab -- is also gaining more interest. Last year, PayPal's Peter Thiel invested $250,000 into Modern Meadow, a startup that aims to make 3D bioprinted cuts of meat for human consumption.
But according to statistics compiled by the American Meat Institute, a trade association for the meat industry, Americans are unlikely to become a meatless society anytime soon. The meat and poultry industries produced more than 92 billion pounds of product in 2011, an increase of 200 million pounds from the previous year, the institute found.
1. McDonald’s buns
Hors d’Oeuvres of poached quail egg, white anchovy, cornichon, fried caper, red onion, lemon, mustard and parsley. |Courtesy of Next
Chef Grant Achatz’ ambitious follow-up to Alinea (for the unitiated, it’s the single most praised restaurant in the city, perennial collector of Michelin stars, and Achatz is its wunderkind captain) sells tickets instead of taking reservations, and its menu—actually, the entire choice of cuisine—is thrown out and reimagined every three months. The journey began in 2011 with a “Paris 1906” menu, and then progressed through “Thai”, “Childhood,” “Vegan,” and even an awe-inspiring, 27-course ode to the Spanish culinary temple El Bulli. In any other chef’s hands, this would be a recipe for disaster. Here, it’s the most compelling reason in the Midwest to eat yourself into bankruptcy. Tickets sell for hundreds of dollars, if you can refresh your browser fast enough to get your hands on one.