i heard they are going to start mixing things into our food that usually aren’t typically edible to use as “fillers”. anyone else hear about this?
i read something about that
[quote=“Ņ̶͙͈̹̺̦͈͈͗̀̐͑̇̍̚w̵̭͔̙̳̩͍̯͔̲̫͋̇̽̒͘ả̴̧̦̞̼̗̳̦̣̮̾̓̈̐́̉͠d̸̼̠̪̹̜͂̈́ͅs̴̨̢̥̦̟̊̆̉͛̀m̷̨̳̺̊͊͠”]I’m pretty sure I bought fake steaks the other day.
They were advertised as regular steaks. Before cooking them the meat seemed kinda funny, like it was puzzled together, not one piece. I ignored it thinking it was just me being weird. Cooked them on the BBQ, went to cut into it and it was super tuff. Thought it was just a tuff piece of meat as sometimes steaks can be that way. I’m half way through it when I notice a piece of the meat shredded off, so I start picking at it, and sure enough the meat is shredding apart as if it was string cheese. I told the kid kid this is fake meat and it’s being held together with meat glue. She’s a teenager and hates it when I tell her the truth about food, so she kept right on eating it. Later that night both the dog and I threw up our dinner…
Said to the kids I’ll fork out the money to go to the butcher shop and buy real meat so they could see the difference. First difference was the price. Real beef costs $20 a pound. Second difference was it looked like one solid piece of meat. Third and fourth was it cut up just fine and it was solid/did not string apart. I wanted to make sure there was no room for argument from the kid when putting my theory to the test, so I sprinkled the same dry rub on the steaks and cooked them on the BBQ. They had great flavor and was very filling as a steak should be.
I think what bums me out the most is this place I bought the meat from typically has a decent selection. The only other store to shop at is Safeway (I dont eat meat from Walmart) or the butchers but I cant afford to spend $50 on two steaks too often.
The FDA doesn’t have to advertise the meat as otherwise because technically it is meat, just not the cut we’re told it is. This isn’t the only false advertisement they allow. For example pumpkin pie filling is yams and foods advertised as organic doesn’t mean it’s not a GMO.
Guess I’m still grossed out by the whole thing. If you notice, there’s no more blood in meat packages. Not in the chicken, not in the beef, not in the pork. Just keep that in mind the next time you go grocery shopping and see for yourself.[/quote]
That sounds disgusting. One can only imagine what is added as ‘fillers’.
How are they able to get away with adulterating meat like that?
Back when I ate meat I mainly used steak for curries, stews and stir-fries with lots of veggies.
These days I’m shocked at the price of meat when I look in the butchers window.
It’s getting to a point where meat is fast becoming a luxury.
Many cultures didn’t eat meat daily because it was too expensive.
Like working class Europeans back in the day could not afford to eat meat daily, so they would often just buy a chunk of meat for their Sunday roast and then use leftovers to add to one or two meals during the week.
It’s why legume dishes are popular in many countries because legumes are cheap, filling and nutritious [a good source of protein]
In countries like Oz and the U.S., we’ve had cheap meat for so long that many people are in the habit of eating meat with every meal.
Those days are coming to a close. Meat will just become too expensive for many people.
Time for folks to change their habits and start introducing more veggie dishes to their diet.
Fortunately for me, I actually like legume dishes, like lentil stews and curries served with rice.
They’ve been including additives in food since the 50’s, some good others not do good, and increased those additives when frozen meals and ultra processed food came about.
But wait, that’s not all!
Food packaging is something almost everyone overlooks. When it comes to plastic especially, there’s all sorts of little bits that’ll flake off here n’ there into your food whether it be from storing food in plastic, using a plastic cutting board, or heating up food in a plastic container.
I forget the names but milk can have fillers/preservatives added to it during pasteurisation, and lots of supermarket meat has something added to keep it looking fresher for longer. Lots of fruits and veg (apples, oranges, peppers, chillis, lemons to name a few) are coated in waxes or fungicides - pyrimethanil, thiabendazole and imazail - a lot of which are derived from bugs
[quote=“Ņ̶͙͈̹̺̦͈͈͗̀̐͑̇̍̚w̵̭͔̙̳̩͍̯͔̲̫͋̇̽̒͘ả̴̧̦̞̼̗̳̦̣̮̾̓̈̐́̉͠d̸̼̠̪̹̜͂̈́ͅs̴̨̢̥̦̟̊̆̉͛̀m̷̨̳̺̊͊͠”]They’ve been including additives in food since the 50’s, some good others not do good, and increased those additives when frozen meals and ultra processed food came about.
But wait, that’s not all!
Food packaging is something almost everyone overlooks. When it comes to plastic especially, there’s all sorts of little bits that’ll flake off here n’ there into your food whether it be from storing food in plastic, using a plastic cutting board, or heating up food in a plastic container.
Nexus magazine had a couple of articles on this very subject.
It was decades ago so I’m unable to recall exact details but one thing I got out of it was never to buy food that’s been wrapped in clingwrap.
When I do use clingwrap I first wrap the food in baking or waxed paper so that the clingwrap does not come into contact with the food.
IIRC, phthalates [a hormone disruptor] in the clingwrap, is absorbed by the food.
and i think it’s fucking with people’s minds and bodies.
Of course they would deny this, but who knows. One thing you can count on in todays world is that you CANNOT depend on ANYTHING!
Campbell’s VP: Soup is “s**t for f***king poor people” with “chicken…from a 3D printer”
Nearly every household in America has at least a few of the ubiquitous red-and-white cans in the pantry, but perhaps not for much longer. I’m talking of course, about Campbell’s soup, a brand so iconic that Andy Warhol captured it in one of his most famous works of pop art.
First of all, in a leaked recording, it was revealed that the soups contained lab-grown meat – or “chicken that came from a 3-D printer.” Campbell’s strenuously refutes this comment, though the company does use genetically modified ingredients such as canola, corn, soybeans, and sugar beets.
And, just in case that accusation wasn’t enough to make your guts gurgle, it isn’t even the worst thing on that recording.
The recording
Robert Garza, a cybersecurity analyst for the company, was meeting at a restaurant with Martin Bally, one of Campbell’s vice presidents, to discuss his salary.
He secretly recorded statements made by the VP and chief information security officer during a November 2024 meeting. In a rant that lasted over an hour, here are some of the things captured on the recording.
Local 4 News in Detroit broadcast portions of the recording. In it, a speaker identified as Bally is heard saying, “We have s**t for f***king poor people. Who buys our s**t? I don’t buy Campbell’s products barely anymore. It’s not healthy now that I know what the f**‘s in it.”
He also referenced “bioengineered meat,” saying, “I don’t wanna eat a piece of chicken that came from a 3D printer.”
Just in case that isn’t enough to make you sincerely dislike the speaker, he also disparaged some of his coworkers.
“F***ing Indians don’t know a f***ing thing,” and “Like they couldn’t think for their f***ing selves,” it said in part.
Initially, Garza decided to keep the recording to himself, though he was left with “pure disgust.” However, in January 2025, he reported it to his direct supervisor. Twenty days later, Garza’s employment was terminated.
His attorney, Zachary Runyon, says that Garza reported the incident to protect his coworkers, and that he had a spotless record at the company.
Runyan said Garza had no record of disciplinary action and had not been written up for performance issues.
“He had never had any disciplinary action, they had never written him up for work performance,” Runyan said.
Garza also told reporters that he received no follow-up from Human Resources after submitting his complaint.
Garza has filed suit against Campbell’s.
The lawsuit accuses Campbell Soup Company of maintaining a racially hostile work environment and retaliating against Garza for reporting discriminatory conduct. It asserts claims of employment discrimination and race-based retaliation under Michigan law.
Garza says it is “not the case” that The Campbell Soup Company “treats its employees like family.”
The Campbell Soup Company denies using lab-grown meat.
Campbell’s denies that the company uses lab-grown meat.
“We use 100% real chicken in our soups,” James F. Regan, director of external communications at Campbell’s, told *Newsweek. “*The chicken meat comes from long-trusted, USDA approved U.S. suppliers and meets our high quality standards. All of our soups are made with No Antibiotics Ever chicken meat. Any claims to the contrary are completely false.”
A spokesperson for Campbell’s also told Newsweek:
“If the recording is legitimate, the comments are unacceptable. They do not reflect our values and the culture of our company. Mr. Bally is temporarily on leave while we conduct an investigation.”
What is lab-grown meat?
Be prepared to learn how it’s better for you than actual meat from a butchered animal. Farm Forward explains the process.
Lab-grown meat, also called cultured or cultivated meat, is grown from the cells of an animal, without any need to slaughter an animal to obtain the meat. The animal’s cells are cultivated in stainless steel drums called bioreactors, which are engineered to encourage replication of cells or growth of biological mass. The products that result from this process have been met with excitement due to their potential to replace the millions of animals being raised on factory farms around the world. Because cultured meat is produced in laboratory environments, it does not suffer from some of the contamination and health issues that plague traditional meat producers, such as antibiotic resistance and foodborne and zoonotic illnesses.
And it’s sooooo wonderful, too.
Cultured meat is cellularly indistinguishable from the flesh of animals raised on a factory farm. However, there are several aspects of health in which cultured meat surpasses traditionally farmed meat. For example, animal agriculture is already one of the major contributors to antibiotic resistance worldwide, and the use of subtherapeutic antibiotics in animal farming is set to increase further in the coming years. Cellular meat does not require the heavy use of antibiotics, so its production does not contribute to this ongoing public health crisis.
Another aspect of cultured meat that makes it healthier than its farm-raised equivalent is its lower likelihood of causing zoonotic diseases. While animal agriculture is likely to be a source of future pandemics caused by illnesses that jump from animals to people, this risk is minimized in cell-cultured agriculture, because there are no animals involved once the cells have been collected.
The article lists one of the major “cons” of lab-grown meat as “cultural acceptance.”
If you haven’t yet, it might be time to meet a local farmer and fill your freezer with meat you can trust.
What are your thoughts?
If you purchase canned soup, would you continue to buy from Campbell’s after learning how the VP thinks about the customers and his colleagues? Do you think his views reflect those of others at the company? What are your thoughts on lab-grown meat? Would you eat it knowingly?
Let’s talk about it in the comments section.
About Daisy
Daisy Luther is a coffee-swigging author and blogger who’s traded her air miles for a screen porch, having embraced a more homebody lifestyle after a serious injury. She’s the heart and mind behind The Organic Prepper, a top-tier website where she shares what she’s learned about preparedness, self-reliance, and the pursuit of liberty. With 17 books under her belt, Daisy’s insights on living frugally, surviving tough times, finding some happiness in the most difficult situations, and embracing independence have touched many lives. Her work doesn’t just stay on her site; it’s shared far and wide across alternative media, making her a familiar voice in the community.
Known for her adventurous spirit, she’s lived in five different countries and raised two wonderful daughters as a single mom. Daisy is the best-selling author of 5 traditionally published books, 12 self-published books, and runs a small digital publishing company with PDF guides, printables, and courses at SelfRelianceand http://Survival.com You can find her on Facebook, Pinterest, and X.
Even BACK THEN they knew something was wrong!!!
Another thing they’ve hidden in plane sight is read between the lines.
These candies are approved by the FDA prior to being distributed - sweets that have been on the shelves for sale for decades. If they cared, they wouldn’t have wouldn’t have sold us poison. Let’s not forget antifreeze in toothpaste and skittles or paint thinner in cereal and wood chips in shredded cheese.
[quote=“Ņ̶͙͈̹̺̦͈͈͗̀̐͑̇̍̚w̵̭͔̙̳̩͍̯͔̲̫͋̇̽̒͘ả̴̧̦̞̼̗̳̦̣̮̾̓̈̐́̉͠d̸̼̠̪̹̜͂̈́ͅs̴̨̢̥̦̟̊̆̉͛̀m̷̨̳̺̊͊͠”]Well…ya see, now they’re growing chicken. Yeah, you read right, they’re making lab grown chicken meat made from the cells of a chicken. They feed it, it grows, they feed it some more, and in about two weeks time they have a vat full of lab grown chicken.
Surely they wouldn’t mass produce this chicken slap it together with some meat glue and sell it off as actual chicken would they? That’s exactly what they’re doing.[/quote]
Gross!
getting damn near close to never even wanting to eat anything ever again . I’ll grow carrots and potatoes at my house and that’s that LOL
Yep, even as a vegetarian / occasional pescetarian it getting hard to eat well.
i kicked my junk food addiction! it took me years. but im glad i did it. plus it helps that all of it doesnt even taste the same as when we were younger and kids. fuckers!
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I sometimes want potato chips.
I’ve convinced myself that a couple of times a year is okay.
But I know I should find an alternative snack.
[quote=“Lucy Barnable”]I sometimes want potato chips.
I’ve convinced myself that a couple of times a year is okay.
But I know I should find an alternative snack.[/quote]
The cravings are the worst part. But sometimes ya gotta just do it. Find a quality brand and munch away
[quote=“Ņ̶͙͈̹̺̦͈͈͗̀̐͑̇̍̚w̵̭͔̙̳̩͍̯͔̲̫͋̇̽̒͘ả̴̧̦̞̼̗̳̦̣̮̾̓̈̐́̉͠d̸̼̠̪̹̜͂̈́ͅs̴̨̢̥̦̟̊̆̉͛̀m̷̨̳̺̊͊͠”]Another thing they’ve hidden in plane sight is read between the lines.
These candies are approved by the FDA prior to being distributed - sweets that have been on the shelves for sale for decades. If they cared, they wouldn’t have wouldn’t have sold us poison. Let’s not forget antifreeze in toothpaste and skittles or paint thinner in cereal and wood chips in shredded cheese.
The confectionary industry assures that they’ll “follow the science”?
[quote=“Elric”]The confectionary industry assures that they’ll “follow the science”?
[/quote]
that’s totally reassuring from em
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Yeah, I always trust the confectionary industry. They are a powerhouse of principles, honour, dignity and respect.
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