#dirty meat

[aurianneor]

Nano Trust

Contaminated egg scandal – Mr. Leclerc‘s regrettable comments: http://richardgirardot.fr/affaire-des-oeufs-contamines-les-regrettables-propos-de-m-leclerc/

Nanoparticles in sweets and cakes worry “60 Millions de consommateurs” – Le Monde: http://www.lemonde.fr/sante/article/2017/08/25/les-nanoparticules-dans-les-sucreries-et-les-gateaux-inquietent-60-millions-de-consommateurs_5176333_1651302.html#AUMsI3x0vxGa7Zlj.99

Des nanoparticules dans nos assiettes – Le Monde: http://mobile.lemonde.fr/planete/article/2016/06/15/des-nanoparticules-dans-nos-assiettes_4950584_3244.html

Les nanomatériaux : ennemis invisibles et omniprésents – Le Monde: http://www.lemonde.fr/planete/article/2014/05/15/les-nanomateriaux-ces-ennemis-invisibles-mais-omnipresents_4418874_3244.

The toxicity of nanomaterials confirmed by an American study – Le Monde: http://www.lemonde.fr/planete/article/2013/05/07/la-toxicite-des-nanomateriaux-confirmee-par-une-etude-americaine_3172367_3244.html#tfQkV9Ej76TpzgGE.99

Warning about the dangers of titanium dioxide E171, a very common food additive – Le Monde: http://www.lemonde.fr/sante/article/2017/01/20/alerte-sur-les-dangers-du-dioxyde-de-titane-un-additif-alimentaire-tres-courant_5066297_1651302.html#PR6wG9iqAhK4fx5s.99

Nanomaterials, a new challenge for the health of employees – Le Monde: http://www.lemonde.fr/planete/article/2011/09/15/les-nanomateriaux-un-nouveau-defi-pour-la-sante-des-salaries_1572711_3244.html#g7tZobV2wERaEtb6.99

This App Deciphers Food Labels So You Can See Just How Healthy They Are To Eat – Forbes: https://www.forbes.com/sites/lucysherriff/2019/10/30/this-app-deciphers-food-labels-so-you-can-see-just-how-healthy-they-are-to-eat/#5e2a20a61121

How the Yuka app forced Intermarché to change its recipes – France Inter: https://www.franceinter.fr/yuka-l-application-qui-force-intermarche-a-revoir-ses-recettes

Yuka, the app for eating better, slams mass distribution – Sputnik: https://www.youtube.com/channel/UC_yjQfBPiWxHtvyZ-Qg_nOg

– ‘Dirty meat’: Shocking hygiene failings discovered in US pig and chicken plants – The Guardian: https://www.theguardian.com/animals-farmed/2018/feb/21/dirty-meat-shocking-hygiene-failings-discovered-in-us-pig-and-chicken-plants

– Several bottled water producers have illegally filtered their water to hide contamination –  France Info: https://www.francetvinfo. fr/enquetes-franceinfo/enquete-franceinfo-plusieurs-producteurs-d-eau-en-bouteille-ont-filtre-illegalement-leur-eau-pour-masquer-une-contamination_6333046.html#xtor=CS2-765-%5Bautres%5D-

Ex: La Ruche qui dit oui: https://laruchequiditoui.fr/fr

Ex: Ugly fruits: https://www.rts.ch/play/tv/redirect/detail/14362282

Ex: Happy Panier: https://happypanier.fr/

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Nano Confiance: https://www.aurianneor.org/nano-confiance-affaire-des-oeufs-contamines-les/

Tasty and healthy: https://www.aurianneor.org/tasty-and-healthy/

Fair trade and organic farming: https://www.aurianneor.org/fair-trade-and-organic-farming/

Organic mass production has no future: https://www.aurianneor.org/organic-mass-production-has-no-future/

Useful Ecology: https://www.aurianneor.org/useful-ecology/

Cut out the middleman: https://www.aurianneor.org/cut-out-the-middleman/

Short circuited mass distribution: https://www.aurianneor.org/short-circuited-mass-distribution/

Histoire de Migros, supermarché coopératif Suisse: https://www.aurianneor.org/histoire-de-migros/

Voix: https://www.aurianneor.org/voix-alimentation-la-ruche-qui-dit-oui/

You can’t get enough… Enough!: https://www.aurianneor.org/you-cant-get-enough-enough-the-same-companies/

L’aile ou la cuisse: https://www.aurianneor.org/laile-ou-la-cuisse-wikipedia-laile-ou-la/

Sugar, my favourite artist: https://www.aurianneor.org/sugar-my-favourite-artist-today-there-is-no/

Sugar Smart: https://www.aurianneor.org/sugar-smart-sugar-the-elephant-in-the-kitchen/

That Sugar film (2014): https://www.aurianneor.org/that-sugar-film-2014-ultra-processed-products/

Finance & Obesity: https://www.aurianneor.org/finance-obesity/

Meat and environment, is that possible?: https://www.aurianneor.org/meat-and-environment-is-that-possible-no-if/

The pill umbrella: https://www.aurianneor.org/the-pill-umbrella-drug-research-went-from-the/

Fight food waste: https://www.aurianneor.org/fight-food-waste-buy-only-what-you-need-invent/

To each his own sauce and his own cold showers: https://www.aurianneor.org/to-each-his-own-sauce-and-his-showers/

Histoire de la cuisine française: https://www.aurianneor.org/histoire-de-la-cuisine-francaise-henriette/

Breastfeeding: https://www.aurianneor.org/breastfeeding/

Sun Cream: https://www.aurianneor.org/sun-cream-differences-entre-ecran-solaire-mineral/

Healthy Tan: https://www.aurianneor.org/environment-health-perspective-sunscreens-damage/

Healthy Skin: https://www.aurianneor.org/healthy-skin-wikipedia-aleppo/

Healthy Hair, The advice of a Wookie for hair: https://www.aurianneor.org/healthy-hair-the-advice-of-a-wookie-for-hair-and/

Maquillaje: https://www.aurianneor.org/maquillaje-2/

The richest 1% are at war with the rest of the world: https://www.aurianneor.org/the-richest-1-are-at-war-with-the-rest-of-the-world/

[jamiesol]

(via https://www.youtube.com/watch?v=hXXrB3rz-xU) Another reason not to eat meat.

[registeredsausageoffender-blog]

What is that? Steak? Chicken? No thanks. Let me just take those big sexy sausages back to my van and I’ll get on out of here.

[remixfrostburg-blog]

Meet Your Meet: Artist Statement

            I was very skeptical of making a video at first, mostly because of the lack of knowledge I have concerning the editing programs. iMovie made the experience bearable. For this project I decided to remix my McLoaf satire article. The satire came to the point that we do not know what is in the meat that the fast food companies are serving us. This video elaborates on that point by showing in what bad, sickly shape the animals we're consuming are actually living. If you told me my pork sandwich came from a pig with open sores, I would graciously decline the sandwich.

            I was at a loss for ideas when I first started. I began with a simple piece of paper and a pen, jotting down ideas of what may turn into a good spin off of my past projects. The satire seemed the easiest to work with so that's why I chose to use the meat theme in the video. From here I began my project by searching videos on Youtube. I watched around a few hours of footage overall during the time I worked on the video. There were very few videos of how the actual fast food restaurant was kept  behind the counter during a normal business day. So I decided to head to the actual source of the meat, the animals. There were plenty of videos showing the inhumane conditions and actions imposed upon the pigs, chickens, and cows. There were even videos on how fish are being inhumanely harvested, but I decided to keep the range of the animals in the video down to the main types of meat they use in fast food restaurants. I downloaded each of the videos using one of the downloading sites that were offered on BlackBoard. From there I went through all the movies and, admittedly, I picked out the worst parts of the videos. Still, there were even more images and videos that I chose not to incorporate into my video because if they almost made me cry, I couldn't imagine someone with a weak stomach.

            Once I got all the clips I wanted to be in the video together, I went back to Youtube to find a song. It was then I realized I had no idea what I was looking for. So I went back to the videos to really get a sense on how the clips made me feel. There was such a hard impact from the horrific images of the video that I wanted to find a track without any words, in other words an instrumental. I knew I wanted it to be a strong beat because that's what I wanted the video to convey. I ended up finding a cross between an electronic and hip hop instrumental track that fit how I felt the video felt almost perfectly.

            Once I had the song at the point where I wanted it to start in the video, I began arranging the clips to follow. The order is pork, chicken, then beef. Ultimately what decided this order was that there was a part where chicks were being thrown and it kind of matched the beat in the middle of the song. Then I saved the worst for last, concerning the treatment and apparent inhumane maiming of the cows. Rearranging the clips and putting them on top of the music is what took up the bulk of my time with this project. It was very difficult getting everything to line up with the timing of each other. I cannot even begin to count how many times I went over each and every single one of the clips, just to make sure I was happy with the timing.

            I learned a lot from other people during the process of creating this project as well as from the project itself. All of my class mates, friends, and family members that were kind enough to watch the video gave great feedback. The look on their faces told me that my video had hit the spot I was looking for. It's very interesting how much you learn about the creating process from other peoples opinions on your work. I would have never thought to tweak my video in the ways I did if it wasn't for the extra sets of eyes on the same piece. It's always good to have a fresh opinion when editing, especially because when you watch the material you're working with so much, your brain may not be as open minded as it needs to be in order to have that creative edge. I also learned a lot from the project itself. First, the conditions and practices that are showed in the videos are all considered standard practices in the farms they are raised in and the clips shown of the slaughter houses. I could have never imagnied things were that bad, even more so that those animals are being fed to the general public. The project also taught me how to open up my mind more to different ways of composing. A video was and still isn't my fortey, but I found it interesting how the artist is able to convey their idea with a much more vivid sense then they could with only words. In my case with my video, the less words the better in order to make more of a visual impact then anything else.

[emilyandbrittanygotochina]

So i ventured pretty far out in Shanghai yesterday, I went out to Songjiang district

its alittle more than an hour from our apartment by subway.

This place is really strange, there is like one nice mall, next to the most underdeveloped areas ive seen since being in Shanghai.   And this is where i came across this hanging meat.  I showed someone from my office this picture and I said, " is this meat for eating? It seems likes maybe its dirty, how can this be sanitary"  her response was, "certainly its for eating, they will wash it before they eat it."

{o,O}   that's all i have to say about that.

[lardr]

Then presses it lovingly into place with his fat, pink fingers

In the kitchen the dirt was worse. It is not a figure of speech, it is a mere statement of fact to say that a French cook will spit in the soup--that is, if he is not going to drink it himself. He is an artist, but his art is not cleanliness. To a certain extent he is even dirty because he is an artist, for food, to look smart, needs dirty treatment. When a steak, for instance, is brought up for the head cook's inspection, he does not handle it with a fork. He picks it up in his fingers and slaps it down, runs his thumb round the dish and licks it to taste the gravy, runs it round and licks again, then steps back and contemplates the piece of meat like an artist judging a picture, then presses it lovingly into place with his fat, pink fingers, every one of which he has licked a hundred times that morning. When he is satisfied, he takes a cloth and wipes his fingerprints from the dish, and hands it to the waiter. And the waiter, of course, dips his fingers into the gravy--his nasty, greasy fingers which he is for ever running through his brilliantined hair. Whenever one pays more than, say, ten francs for a dish of meat in Paris, one may be certain that it has been fingered in this manner. In very cheap restaurants it is different; there, the same trouble is not taken over the food, and it is just forked out of the pan and flung on to a plate, without handling. Roughly speaking, the more one pays for food, the more sweat and spittle one is obliged to eat with it.

[ . . . ] A customer orders, for example, a piece of toast. Somebody, pressed with work in a cellar deep underground, has to prepare it. How can he stop and say to himself, 'This toast is to be eaten--I must make it eatable'? All he knows is that it must look right and must be ready in three minutes. Some large drops of sweat fall from his forehead onto the toast. Why should he worry? Presently the toast falls among the filthy sawdust on the floor. Why trouble to make a new piece? It is much quicker to wipe the sawdust off. On the way upstairs the toast falls again, butter side down. Another wipe is all it needs. And so with everything. The only food at the Hotel X which was ever prepared cleanly was the staff's, and the patron's. The maxim, repeated by everyone, was: 'Look out for the patron, and as for the clients, s'en f--pas mal!' Everywhere in the service quarters dirt festered--a secret vein of dirt, running through the great garish hotel like the intestines through a man's body.

[ . . . ] There was a rule that employees must pay for anything they spoiled, and in consequence damaged things were seldom thrown away. Once the waiter on the third floor dropped a roast chicken down the shaft of our service lift, where it fell into a litter of broken bread, torn paper and so forth at the bottom. We simply wiped it with a cloth and sent it up again.

-- Orwell, Down and Out in Paris and London