Tuesday, September 30, 2008

Food Jargon of the Day: Faux Meat

Faux Meat
Meat substitutes used by vegetarians and vegans. Some meat substitutes - tofu, seitan, tempeh - have been used by eastern cultures for eons, while others like tofurkey, meatless riblets, and vegan haggis are new additions to the vegetarian kitchen. Also known as "meat analog" and "mock meat."

Sunday, September 28, 2008

Food Jargon of the Day: Cookzine

Self-published, do-it-yourself (DIY) cookbooks. Often focusing on vegan diet and cuisine, cookzines sprang from punk culture in the 1980s and continue to be published today. Cookzines contain recipes, info on veganism, personal testimonies, and commentary by the writer. Classic cookzines include Soy Not Oi! and Bark+Grass: Revolution Supper. Both Microcosm Publishing and AK Press carry a selection of old and new cookzines.

Wednesday, September 10, 2008

Food Jargon of the Day: Food Insecurity/Food Security

Food Insecurity
The inability to access enough nutritious foods to fulfill caloric needs.

Food Security
The availability of, and access to, a safe, nutritionally adequate, and culturally acceptable diet.

Monday, September 08, 2008

Food Jargon of the Day: Humane Meat, Mindful Meat-Eating, Post-vegetarian

Humane meat
Humanely-raised meat which comes from farms that try to give each of their animals a more pleasant life - i.e., animals are not caged, fed hormones or antibiotics, and are pasture-fed.

Mindful Meat-Eating

Ethical meat eating, i.e., eating only humanely-raised meat.
See also, Careful Carnivore/Caring Carnivore/Conscientious Carnivore.

Individuals who were formerly vegetarian, but now eat meat.

Saturday, September 06, 2008

Food Jargon of the Day: Mobile Slaughterhouse

Mobile Slaughterhouse (a.k.a. Slaughterhouse on Wheels)
A retrofitted diesel truck that serves as a slaughterhouse for farmers in remote areas of Washington and Oregon without easy access to U.S.D.A. approved butchering facilities. The mobile slaughterhouse is federally sanctioned and comes complete with a 300-gallon water tank, a cooling locker with carcass hooks, and a butcher.

Thanks to Gerard for the heads-up on this bit of jargon.