Orgies AND Funerals - They've Got All The Major Events Covered

 Forget about it. They're out of Geneva, Switzerland.

But if you're ever in Geneva, they have a brick and mortar and the food truck. I checked out the photos on their Instagram. Everything looks good ... (To be fair, this pic was taken during the Propagandemic™

 Even the food.

https://www.instagram.com/thehamburgerfoundation/?hl=en

Heck Yeah, I'm Into BDSM

 Baked Delicious Spaghetti & Meatballs is one of my go-to's.

No Vegan Food Here

We've ate there several times. Johnson's BBQ. Good food. One of my brothers lives in Tampa and we used to go down there to visit and my wife loves to go to the Plant City Strawberry Festival. This photo is a couple of years old, that shirt has been around a while ... still funny.

RFK Jr. Has Posted The New MAHA Approved Food Pyramid

 

The Brain Needs Animal Fat

Georgia Ede MD

Why humans can't thrive on plants alone.

When you think of animal fat, what comes to mind? Unsightly blobs of cellulite? Artery-clogging strips of gristle to be trimmed off your steak and tossed into the trash? Or a sophisticated substance that contains within it the secret to human intelligence?

Facts about fat:
We think of fat as bad, the less of it we eat, and the less of it we carry on our bodies, the better, but this isn’t the right way to think about it. Fat is not just for insulation and energy storage, it’s also for nutrient absorption, cell signaling, immune function, and many other critical processes. Many people think the main difference between plant and animal fats is that animal-sourced foods contain more saturated fat, but here are a few fun, fatty facts that may surprise you:

    •    All whole plant and animal foods naturally contain a mixture of saturated and unsaturated fats.
    •    Some plant foods are higher in saturated fat than animal foods, with coconut oil topping the charts at 90 percent saturated fat. That’s more than twice the saturated fat found in beef fat (tallow).
    •    The primary type of fat found in pork is a monounsaturated fatty acid (MUFA) called oleic acid, the same fat found in olive oil.

For decades now, we’ve been told to avoid saturated fats, particularly those from animal foods, and to consume “heart-healthy,” cholesterol-free fats from plant foods such as seeds, nuts, and olives. Public health officials say these plant fats are important because they contain two essential PUFAs (polyunsaturated fatty acids) that the human body can't manufacture:

    •    The essential dietary omega-3 PUFA is called alpha-linolenic acid (ALA for short)
    •    The essential dietary omega-6 PUFA is called linoleic acid (LA for short)
What often goes unsaid is that both ALA and LA are found in a wide variety of both plant and animal foods, so it is rather easy to obtain both of these PUFAs regardless of your dietary preferences, so long as you include enough fat in your diet.

But here’s the rub: Our bodies really aren’t looking for ALA and LA; they’re looking for something better. ALA and LA are considered “parent” omegas, because they are used to manufacture the omegas we actually need: EPA, DHA, and ARA, none of which exist in plant foods.
EPA (eicosapentaenoic acid) is an omega-3 PUFA that serves primarily anti-inflammatory and healing functions.

ARA (arachidonic acid) is an omega-6 often thought of as a “bad” fatty acid, because it promotes inflammation and is only found in animal foods (and algae). Yet ARA shoulders countless other responsibilities, and even promotes healing. Arachidonic acid recently stepped into my office for a long-overdue therapy session [links to my Psychology Today post entitled Do You Have Arachiphobia?, which takes you inside the tortured mind of this beneficial molecule and explains why there's no need to fear consuming it.

But what about DHA? Introducing DHA
Our brains are extremely rich in fat. About two-thirds of the human brain is fat, and a full 20 percent of that fat is a very special omega-3 fatty acid called docosahexanoic acid, or DHA.
DHA is an ancient molecule so useful to us and our fellow vertebrates (creatures with backbones) that it has remained unchanged for more than 500 million years of evolution. What makes this particular PUFA so irreplaceable?

DHA’s job description is a lengthy one. Among many other functions, DHA participates in the formation of myelin, the white matter that insulates our brain circuits. It also helps maintain the integrity of the blood-brain barrier, which keeps the brain safe from unwanted outside influences.
Perhaps most importantly, DHA is critical to the development of the human cortex—the part of the brain responsible for higher-order thinking. Without DHA, the highly sophisticated connections necessary for sustained attention, decision-making, and complex problem-solving do not form properly. It has been hypothesized that without DHA, consciousness and symbolic thinking—hallmarks of the human race—would be impossible.

DHA plays a “unique and indispensable role” in the “neural signaling essential for higher intelligence.” — Simon Dyall PhD, Lipid Research Scientist Bournemouth University, UK
Professor Michael Crawford, a pioneering British scientist who has been studying essential fatty acids for 50 years, theorizes that DHA’s special configuration lends it unique quantum mechanical properties that allow it to buffer electron flow. This may explain why we find it in places throughout the brain and body where electricity is important: synapses where brain cell signaling takes place; mitochondria, where the electron transport chain is busy turning food into stored energy; and the retina of the eye, where photons of sunlight are transformed into electrical information.

This is a truly miraculous molecule. Plants don’t have it, because plants don’t need it.

You should read the entire article:

https://www.psychologytoday.com/us/blog/diagnosis-diet/201903/the-brain-needs-animal-fat

Do What You Want

(as long as it harms no one else) and never be afraid to defend your actions from the assholes. Basically, mind your own business and never be afraid to remind others to do the same.

These Freaks At Trader Joe's

They're messing with one of the basic building blocks of the universe.

 

Wild rice and mushroom is a great combination, don't get me wrong But ... think about how awesome it would be with some sausage mixed in with it. There ought to be laws ... sausage is made with meat, preferably and normally pork. I would be pissed if I ordered sausage at a restaurant or butcher's and got this crap.

A Healthy Return To Tallow And Lard

The primary purpose of posting this is to let those who don't pay attention to the fats they use, that tallow and lard are MUCH healthier that alternatives that the corporate food companies want you to believe. Would they lie to you ... YES. They told you that margarine was healthy for you.
Once a staple in your grandparent’s or great-grandparent’s savory roasts, buttery-flaky pastries and greasing pans, beef tallow is making an unexpected return to households, marketed as a wellness superstar.
Tallow is a whitish substance that is solid at room temperature. It’s made by removing, simmering and clarifying the fatty tissue that surrounds the organs of ruminant animals. Ruminant animals chew their cud and include cows, buffaloes, sheep, goats and deer. Beef tallow is commonly made from cows and is sometimes called “beef drippings.”
Tallow and lard both contribute distinctive flavors in culinary applications. Beef tallow lard is known for its rich, savory, and beefy flavor, making it a perfect companion for meat dishes and vegetable preparations. Imagine sinking your teeth into a piece of steak, seared to perfection in tallow. The savory and meaty flavor of tallow elevates the dish.

Tallow and lard might be cut from the same cloth of animal fats, but they shine in different areas of the kitchen. With a high smoke point of approximately 420 degrees, tallow is your go-to for frying and roasting, making it a great alternative to cooking oil. Ever wondered why those restaurant fries taste so good? It’s the tallow that gives them that extra crispiness and prevents the development of burnt oil flavors.
In contrast, lard is known for its neutral taste, carrying a hint of sweetness. This neutrality makes lard a versatile player in the culinary world, serving as a healthier alternative to vegetable oil. Whether it’s a sweet pastry or a savory pie, lard’s unique flavor subtly complements the dish without dominating it.
Beef tallow is typically used for cooking at high temperatures such as deep frying and roasting. Tallow also has many nonfood uses and can be an ingredient in candles, soaps and topical skincare, it can even be used to season cast-iron pans.
Tallow shares many similarities with lard. But lard is sourced from pigs and has a softer texture and milder flavor, which makes it a preferred choice for baked goods.
What sets beef tallow apart from other cooking fats, and has it currently trending in the wellness community, is its unique fat profile.
Like other solid cooking fats such as butter and coconut oil, beef tallow is made up primarily of saturated fat. Liquid fats such as olive oil, peanut oil and canola oil are primarily unsaturated fats.
While saturated fats have been demonized in the past, eating certain kinds or small amounts might not be as harmful as previously thought. In tallow, some of the saturated fat is a specific type known as stearic acid. Stearic acid appears to not raise cholesterol in the same way as other saturated fats.
Tallow also contains monounsaturated and polyunsaturated fats, which are considered healthier. Conjugated linoleic acid (CLA) is one polyunsaturated omega-6 fat found in animal fats and linked to potential health benefits such as preventing plaque buildup in the arteries (atherosclerosis).
In addition to fat, beef tallow contains fat-soluble vitamins that are vital for various bodily functions, including immune support, bone health, cellular function and skin health. Animal varieties that are 100% grass fed will provide a more expensive nutrient profile.
When to choose tallow vs other fats.
Olive oil is a healthy choice and one that we keep on hand but this has quite a low smoke point, so is best only heated to a low temperature or enjoyed raw, on salads or breads.
We also use coconut oil and butter in our cooking, but they do not have a high enough smoke point for high temperature cooking and they’re not always the right flavor in some Asian or Italian dishes.
In terms of the other most common oils and fats to choose from, it leaves us with animal fats, lard and tallow from chemical free, preferably from grass fed animals, but I’m not considered a purist on that aspect. They have a desirable fat profile, are a saturated fats, can be heated to high temperatures (tallow actually has a higher smoking point than lard), keep well and taste great.
Yes, just like butter and coconut oil, tallow is a saturated fat and that’s actually a good thing.
Butter, especially grass-fed, is high in Vitamins A and E. A tablespoon of lard, in comparison, is about 115 calories, but is only about 25 percent of your daily saturated fat intake. Lard is also lower in cholesterol than butter, but doesn't contain Vitamins A and E.
Lard has zero artificial trans fats. Lard is naturally stable and solid at room temperature; when heated, it does not release free radicals, which have been linked to cancer, as vegetable oils do. Lard health benefits include actually raising levels of good cholesterol.
Crisco is NOT tallow or lard. Crisco is a heavily processed and hydrogenated vegetable fat, while tallow is a natural product rendered from animal fat. The partially hydrogenated fats found in vegetable shortening are now considered to be the least healthy option of fats when compared to tallow and lard.
Store-bought lard is often hydrogenated.
Companies hydrogenate lard to increase the stability, shelf-life, and texture of their products.
Unfortunately, hydrogenation increases the number of trans fats, which are responsible for negative health outcomes, such as causing our blood sugar to go up, our LDL cholesterol to increase, and our HDL cholesterol to decrease.
This is not a broad anti-fat stance. Naturally occurring trans fats from bacteria digesting grass in a ruminant’s stomach, such as CLAs, have been repeatedly shown to not be harmful. But while the fear of fats in the 20th century was a gross example of corporate marketing governing nutrition, the American Heart Association recommends limiting processed trans fats.
The takeaway? Buy lard from companies and farmers who prioritize health and taste over profits to ensure you’re eating healthy fats.

They Pushed The Amish So Far …

... that the Amish did something that they find contrary to their views of Christianity’s historic separatism from mainstream society. Most Amish live in keeping with “two-kingdom” theology, which puts a stark separation between earthly government and the church with its focus on a heavenly kingdom. They see themselves “being citizens primarily in another kingdom.”
An ad in a Lancaster-area newspaper, attributed to an anonymous “Amish man” from Ohio, said refusing to vote would violate Scripture by failing to “stand against evil” while “every good thing our nation stands for is destroyed.”

 
https://x.com/TRHLofficial/status/1857607623413047340

Sorry I Accidentally "Hearted" Your Fitness Post ...

I was wiping the grease from my chili cheese fries off my phone.

 ‘Banning Certain Behaviors’: Kamala Harris Agreed to Reduce Red Meat Consumption During 2020 Campaign.
(Kamala can take the government guidelines … hell, Kamala can take the entire Food Pyramid and shove it up her used and abused a**hole.)

“Vice President Kamala Harris, who was endorsed by President Joe Biden on Sunday to take his presumptive spot as the Democrats’ 2024 nominee, said she supports changing the government’s dietary guidelines to reduce the consumption of “red meat.”
During a televised town hall before she dropped out of the 2020 election, Harris agreed with a voter who asked about eating less red meat “in light of the impact of the climate change.”
A clip of the discussion has resurfaced online after being posted by RNC Research following Harris’s step into the race on Sunday:

https://x.com/RNCResearch/status/1815103375643460029?ref_src=twsrc%5Etfw%7Ctwcamp%5Etweetembed%7Ctwterm%5E1815103375643460029%7Ctwgr%5Ed7e0fbcaf23c2b1285b4d3b8982a9ca1ed233553%7Ctwcon%5Es1_&ref_url=https%3A%2F%2Fwww.breitbart.com%2F2024-election%2F2024%2F07%2F21%2Fbanning-certain-behaviors-kamala-harris-agreed-to-reduce-red-meat-consumption-during-2020-campaign%2F

“Certain countries have changed their dietary guidelines to reduce the consumption of red meat in light of the impact of the climate change,” the voter said during the 2019 climate crisis CNN town hall. “If elected, will you be supporting a change in dietary guidelines, and then how will you plan on implementing the changes so that people effectively change their diets?”
“Yeah, I mean… There is, I think, of the point that you’re raising… in a broader context, which is that as a nation, we actually have to have a real priority at the highest level of government around what we eat and in terms of healthy eating, because we have a problem in America,” the then-senator responded.
“And we can talk about all that… We can talk about the amount of sugar in everything… We could talk about soda. We could go on and on,” Harris continued, before saying, “So the answer is yes, but I will also say this… the balance that we have to strike here… is about what government can and should do around creating incentives and then banning certain behaviors.”
Conceding that she enjoys a cheeseburger “from time to time,” she argued that there should be incentives the government can put into place to get people to “eat in a healthy way” by encouraging moderation and education.
“And we have to do a much better job of that, and the government has to do a much better job of that,” Harris stated.
CNN’s Erin Burnett then requested that she clarify her position on red meat, asking, “Would you support changing the dietary guidelines, the food pyramid … reduce red meat specifically?”
“Yes, I would,” Harris responded.

https://www.breitbart.com/2024-election/2024/07/21/banning-certain-behaviors-kamala-harris-agreed-to-reduce-red-meat-consumption-during-2020-campaign/

Joey Chestnut Is Out Of 2024 Nathan’s Hot Dog Eating Contest In Beef Over Vegan Franks
(IT’S NATHAN’S Hot Dog Eating Contest. If you want to have The Nasty Meatless Dog Contest, go somewhere else. No sympathy here.)

The hot dog news from Coney Island is hard to swallow.
Joey Chestnut, perennial winner of the annual July 4th Nathan’s Hot Dog Eating Competition, is out of this year’s beef barf over a deal he made to represent a different wiener brand, The Post has learned.
And not just any brand, but Impossible Foods, which recently launched a vegan frankfurter impostor made from plants.
California-born Chestnut has won it 16 times, including every year since 2016. He gobbled  a world’s record 76 dogs and buns in 2021 and kept his title with a paltry 62 down the hatch last year.
He was expected to once again take his usual spot for the hot dog contest on the stage at the corner of Stillwell and Surf avenues — one block from the famous Boardwalk and a Coney Island tradition since 1916 — until the unexpected food fight.
A rep for Major League Eating (MLE), which Nathan’s sanctions to run the event, said the organizers bent over backwards to meet Chestnut’s various other demands.
They even agreed to let him participate in a rival Labor Day dog-eating fest to be taped for TV as long as no hot dog brand was mentioned.
But they said they drew the line on letting Chestnut pitch for a different hot dog brand.
“The two sides could still come to a resolution before July 4, but it depends on Joey,” an insider said.
“He’s the Michael Jordan of competitive eating. But imagine if Michael Jordan said to Nike, ‘I love being the face of Nike but I want to do commercials for Adidas too,” the source said.
Neither Chestnut nor his agents would immediately comment. Impossible Foods didn’t respond either.

 Checking to see if I have room for one more pork chop ... with cabbage and corn bread ...

 Some AWESOME rides from Australia.

1973 Dodge Challenger Rallye - 426 Hemi - Shannon's Eastern Creek Classic - Eastern Creek Raceway - 2010 - Sydney, Australia

1973 Ford Landau  - Australia - Restomod - 351 Stroked To 383 - Holley 830 - Limited Production Of 1385 - Based On The XB Falcon

1974 Ford XB Falcon GT Hardtop - Australian - 351 Cleveland - RHD

 

Double Bacon Cheeseburger with Mac and Cheese buns - John Belvedere, Sydney, Australia

I was able to take a USO trip to Australia for 7 days back in 1984. I loved every minute of that trip. If you ever have the chance to go, I would seriously recommend going.

Democrats Push to Hide Insects in American Food Supply.
Democrats are fighting to keep insects hidden in food products to be consumed by the American general public.

In Minnesota, state Senate Democrats blocked an amendment that would have required foods containing insects to be labeled.
Republicans are arguing that insects should be listed in the ingredients of food products to inform consumers.
However, for reasons that are not immediately clear, Democrats are pushing to keep bugs a hidden ingredient.
Last week, the Minnesota Senate passed S.F. 4225 – an omnibus agriculture policy bill.
The legislation was mostly related to taxes for farmers in the state.
However, before the bill was passed, Sen. Torrey Westrom (R-Alexandria) introduced a commonsense amendment for food labeling.
The amendment would require food to be properly labeled if it contains either insect products or artificial “cell-cultured” food like lab-grown meat.
In a statement about the move, Westrom said:
“This just sets forth that if there’s bugs in your food for protein, cricket flour, whatever it is, it needs to be labeled.
“The consumers need to know.
“If your meat is cell-cultured and grown in a petri dish, you also need to know.
“Consumers should have that knowledge as they shop in the stores.”
Republican colleague Sen. Jim Abeler echoed Westrom’s remarks.
Abeler argues that the amendment is a “no-brainer.”
“Let’s tell people what’s in their food that some people don’t even consider to be food,” he said.
“Just because there’s no money in the bill doesn’t mean we can’t establish a policy.”
However, the bill’s Democrat author Sen. Aric Putnam,(D-St. Cloud) shot down the proposal.
Putnam insists that, although “consumers should know what they are consuming,” the issue of labeling insect parts in products was a “future problem.”
He falsely claimed (LIED) that insect-based “foods” and lab-grown “meats” are not available yet, and therefore, do not need to be addressed.

“Everybody wants to have consumer awareness of the food that they eat, but some of us want to do it in a thoughtful way,” he said.
“One thing that came from that discussion is that currently there is only one space in the entire country that is selling cell-cultivated meat and that was a restaurant in San Francisco that has already stopped doing it,” Putnam added.
Democrats united on the issue to ensure Westrom’s amendment was ultimately defeated in a 33-34 vote.
The move comes amid mounting pressure to flood the American food supply with insects and lab-grown products.
As Slay News reported, a group of experts recently published a report that raises the alarm about Democrat President Joe Biden’s coming policies for complying with the World Economic Forum’s (WEF) “Net Zero” agenda.
According to the report from The Buckeye Institute, the Biden administration is pushing policies that seek to eliminate the farming industry and drastically alter the American food supply.
In order to meet the WEF’s “Net Zero” targets, the Biden admin seeks to eliminate meat and dairy products from the food supply.
The policies aim to replace traditionally farmed products with plant-derived alternatives, lab-grown “meats,” and insect-based “foods.”
Under the plans, the organic agriculture industry would mostly be eliminated with the gaps in the food supply filled up with manufactured products.
Of course, meat and dairy products won’t be completely banned.
However, the cost of producing these foods will be so high that they will become a luxury that only the wealthy will enjoy, much like private jet use.
The report, released on February 7, found that the climate policies and mandates are guided by the “environmental, social, and governance” (ESG) agenda.
These policies being pushed by the Biden administration carry a hefty price tag for American farmers and consumers.
“To better appreciate the true costs that American farms and households will likely pay for the Biden administration’s net-zero policies and objectives, The Buckeye Institute’s Economic Research Center developed a model corn farm that must play by the government’s new carbon emission rules,” wrote the authors.
“The farm’s operational costs, as expected, all rose significantly,” they added.
Crunching the numbers, the researchers found that U.S. farmers will see their operational costs rise by an estimated 34 percent as a result of the Biden administration’s “Net Zero” emissions policies.

https://slaynews.com/news/democrats-push-hide-insects-american-food-supply/

Boy, I could make a serious meal out of that. If I had a medium rare steak to go along with it that would finish me off. And Catturd shouldn't knock farting ... I've always heard it helps keep the colon clean. I bet I could make Bigfoot leave the room. My colon is pretty damn clean.

 

‘Blood is thicker than water’ is actually a corruption of the original saying, which is “The blood of the Covenant is thicker than the water of the womb”.
The original saying meant that people’s relationship to each other through their Christian faith was even more important than kinship. Over time, it was shortened to “blood is thicker than water” and the modern meaning is now precisely the opposite of the original meaning.

 

 Why eating red meat and dairy could actually prevent cancer.
CHICAGO — Eating red meat and consuming dairy might aid in cancer prevention, a surprising new study reveals. Researchers found that trans-vaccenic acid (TVA), a fatty acid in beef, lamb, and dairy, enhances the ability of immune cells to combat tumors.

This study also indicates that higher TVA levels in the blood correlate with better responses to immunotherapy, proposing TVA as a potential nutritional supplement to augment cancer treatments.
“There are many studies trying to decipher the link between diet and human health, and it’s very difficult to understand the underlying mechanisms because of the wide variety of foods people eat. But if we focus on just the nutrients and metabolites derived from food, we begin to see how they influence physiology and pathology,” says Jing Chen, PhD, the Janet Davison Rowley Distinguished Service Professor of Medicine at UChicago and one of the senior authors of the study, in a media release. “By focusing on nutrients that can activate T cell responses, we found one that actually enhances anti-tumor immunity by activating an important immune pathway.”
The research team began by creating a “blood nutrient” library from approximately 700 known food-derived metabolites. They screened these for their effects on anti-tumor immunity, identifying TVA as the most effective among the top six candidates in both human and mouse cells.
“After millions of years of evolution, there are only a couple hundred metabolites derived from food that end up circulating in the blood, so that means they could have some importance in our biology,” Prof. Chen continues.
“To see that a single nutrient like TVA has a very targeted mechanism on a targeted immune cell type, with a very profound physiological response at the whole organism level—I find that really amazing and intriguing.”
The study showed that a TVA-enriched diet in mice significantly reduced tumor growth in melanoma and colon cancer, and improved tumor infiltration by the body.
Blood samples from lymphoma patients undergoing immunotherapy revealed that higher TVA levels were associated with better treatment responses. Additionally, TVA improved the efficacy of an immunotherapy drug in killing leukemia cells in patients.
However, the authors caution against excessive red meat consumption, given the known health risks, and are investigating plant-based sources of similar compounds. Prof. Chen emphasizes that the study should not be misconstrued as an endorsement of increased red meat and dairy intake. Simply put, the study shouldn’t be taken as an excuse to eat more cheeseburgers and pizza.
“There is early data showing that other fatty acids from plants signal through a similar receptor, so we believe there is a high possibility that nutrients from plants can do the same thing by activating the CREB pathway as well,” Chen concludes.

https://www.nature.com/articles/s41586-023-06749-3

Italy's parliament approves ban on lab-grown food amid tensions.

 

ROME, Nov 16 (Reuters) - Italy's lower house of parliament gave final approval for a law banning the use of laboratory-produced food and animal feed on Thursday as angry farmers confronted a group of centrist lawmakers opposed to the bill.
The proposal, already approved by the upper house Senate, passed by 159 votes in favour to 53 against, prohibiting the use, sale, import and export of food and feed "from cell cultures or tissue derived from vertebrate animals".
Factories breaching such rules can be subject to fines of up to 150,000 euros ($162,700) and risk being shut down, while owners may lose their right to obtain public funding for up to three years.
The bill also bans the use of meat terms to sell plant-based meat alternatives.
“Words like ‘tofu steak’ or ‘veg prosciutto’ . . . reveal an inappropriate phenomenon of using labels traditionally associated with meat to sell products with vegetable protein,” the bill’s text reads, as translated by the Financial Times.
The proposal of Agriculture Minister Francesco Lollobrigida, a close aide of Prime Minister Giorgia Meloni, is seen as part of a broader bid by the rightist coalition to safeguard tradition.
As the debate in parliament was under way, tensions erupted between demonstrators from agricultural lobby group Coldiretti and two opposition lawmakers, one of whom claimed the president of the lobby group, Ettore Prandini, had assaulted him.
"I believe it is subversive that the president of Coldiretti believes he can assault a lawmaker," lawmaker Benedetto Della Vedova said, adding he would report Prandini to police. Della Vedova appeared to have been pushed in the chest in the incident but was not hurt.
Prandini told Reuters the lawmakers had provoked the farmers with offensive banners, and played down the confrontation.
The +Europa party and other opposition groups depicted the right-wing's administration move as an attempt to please farmers and breeders' lobbies, as lab-grown food is not yet available in the European Union.
Critics of the bill say producing meat without breeding animals would limit greenhouse gas emissions and provide an option for consumers who would appreciate eating a product that does not involve slaughter.
The opposition warned the government risked breaching EU single market rules by unilaterally banning the product in case the bloc ever decided to make lab food available.
Minister Lollobrigida reiterated the ban was needed to protect the food industry.

 

 
https://www.reuters.com/markets/commodities/italys-parliament-approves-ban-lab-grown-food-amid-tensions-2023-11-16/

 Debra's Layered Casserole With Beef, Cabbage And Potatoes (Socca) - Lidia Bastianich

This is Lidia's recipe as she cooks it. Our changes* are noted below the ingredient list.

Yield: 12 Servings

Ingredients:

About a dozen large fresh sage leaves
1/4 cup fresh rosemary leaves, stripped from the branch
8 plump garlic cloves, peeled
2/3 cup extra-virgin olive oil
1 1/2 tablespoons kosher salt
2 pounds red potatoes, sliced ½ inch thick
A 4-pound boneless beef shoulder roast (preferably a “top blade” or “top chuck shoulder” roast)
1 stick (8 tablespoons) soft butter
1 head Savoy cabbage, about 2½ pounds, cored and sliced into ½-inch shreds
2 cups white wine
1 pound shredded fontina from Valle d’Aosta (or Italian Fontal)

(* We aren't big herb people, we eat pretty simple. We don't use the sage or rosemary. We also use Green cabbage. We use beef broth instead of wine and we used 3 cups. We dip 2 cups off after cooking and save it for making some awesome gravy for mashed potatoes or rice for another meal. With all the liquid in the cabbage you still have plenty in the dish. We have decided that we like this dish better without cheese. We also added 2 med carrots, sliced about 1/2" thick. Our 'pestata' is made from the garlic, 2/3 cup olive oil, and 1 tsp. of salt, 1 tsp. of black pepper and we add 1/2 large onion. Since we don't use cheese any more, the last 15 or 20 minutes required to melt the cheese aren't necessary.)

Instructions:

You will need a food processor; a large baking dish or roasting pan, 5-quart capacity, 10 by 15 inches or larger.
Arrange a rack in the middle of the oven, and heat to 375º. Using a food processor, mince the sage, rosemary, garlic, 1/4 cup of the olive oil, and ½ teaspoon of the salt into a fine-textured pestata.
Put the potato slices in a large bowl; sprinkle on top 1 teaspoon salt, 2 tablespoons olive oil, and 1 tablespoon of the pestata. Toss well to coat the slices with the seasonings.  
With a sharp knife, slice the beef across the grain into 3/4-inch thick slices, if using a top-blade roast, slice it crosswise. As you did with the potatoes, put the meat slices in a bowl and toss them with seasonings until well coated, using 1 teaspoon salt, 2 tablespoons olive oil, and 2 tablespoons of the pestata.
Brush the roasting pan with the remaining olive oil and 2 tablespoons of the butter. Arrange half of the potato slices in a single layer on the pan bottom, spread half the cabbage shreds evenly over the potatoes, and season with 1 teaspoon salt. Distribute all the beef slices, in a single layer, over the cabbage. (The pan should be about half full: press down on the beef if it looks like you need more room for the rest of the vegetables.)
Dot the top of the beef with small mounds of butter, using another tablespoons in all. Lay the remaining potato slices on top of the beef slices, spread the rest of the cabbage evenly over the slices, and season with the remaining teaspoon salt. Stir all of the remaining pestata into the white wine, and pour the wine all over the cabbage shreds. Finally, dot the top with the rest of the butter.  
Tent the baking dish with a sheet of aluminum foil, arching it above the food and pressing it against the sides of the pan. Set the dish in the oven, and bake about 2 1/2 hours, until the meat and vegetables are all very tender and almost all of the liquid has been absorbed.
Remove the foil, and sprinkle the shredded fontina over the top of the potatoes and cabbage (which will have sunk down in the pan). Bake another 15 to 20 minutes, until the fontina has melted, bubbled,and browned into a crusty topping.
Let the casserole rest for 10 minutes. (Yeah, we never manage to wait 10 minutes, lol.)