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Joined 1 year ago
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Cake day: September 29th, 2023

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  • I don’t think chickens raised for meat live anywhere near 2 years. Yeah, a quick google shows around a 2 month harvest time for chickens raised for meat. That’s a big part of why chickens are such amazing creatures and make such an affordable protein source, they can be sustainably* harvested year round. (Sustainably as in without decreasing the size of your flock.)

    Laying hens are productive for two to three years. They rarely make it into the human food supply though, after that long the texture and flavor of the meat changes and American consumers don’t prefer it. You can probably get them through a local butcher shop, though they might have to order it for you.

    In a small and well managed flock, chickens can live 6 to 8 years. In the wild, I don’t think modern chickens would exist at all. Ask anyone who’s kept chickens, keeping the hawks and foxes and raccoons etc. out of them is a constant and eternal struggle.


  • I think there’s some ability to distinguish as anything intentionally discarded due to spillage or damage should be accounted for directly, as opposed to only showing up at inventory

    Obviously it is impossible to separate out honest mistakes, intentional theft, and disgruntled employee semi-intentional shrink. If you ask the company, 500% of shrink is theft by organized crime rings and the general public should definitely be spending taxpayer dollars on police enforcement and jail time for pretty thieves. So I would assume most of it is actually accidental check out mistakes and employees “accidentally” checking things out wrong.


  • People aren’t comparing it to alternatives, they’re comparing it to Google 5-10 years ago.

    Google used to be astoundingly good at figuring out what it was you wanted, and finding out for you. Now there’s a lot more SEO garbage and meaningless fluff clogging every results page, and if your search could even remotely be related to buying something, it’s only products and ads.




  • Since no one seems to have read the article, and the summary doesn’t answer the headline, I gave it a skim. Basically, regulations on lead in food are a work in progress, but progress tends to be slow when there isn’t much political pressure behind it, and that pressure tends to only come after something goes wrong.

    The big problem is threading the gap between what is technically possible with existing technology and infrastructure, and what the limits would ideally be from a public health perspective. Everyone agrees there should be a limit, but finding the best number for each food product is a complicated process.

    it can be difficult to agree on recommended lead levels because fruits, vegetables and whole grains all contain varying amounts of the heavy metal.


  • White meat is “fast twitch” muscle and is used for short powerful bursts of activity, like the breast muscles, which are used for flapping the wings

    Dark meat is “slow twitch” muscle and is used for longer duration activities like walking, hence the legs and thighs are dark meat.

    Dark meat contains more fat and can be cooked longer without becoming dry. White meat becomes dry and tough very quickly if overcooked.

    This only really applies to birds, mammals are made of red meat, which is like a combination of both fast and slow twitch and can do both sort and long duration activities