Announcement
Collapse
No announcement yet.
Bacon a thing of the past in CA?
Collapse
X
-
Club Member
- Aug 2017
- 7556
-
Primo XL
Weber 26"
Weber 22"
Weber 22"
Weber 18"
Weber Jumbo Joe
Weber Green Smokey Joe (Thanks, Mr. Bones!)
Weber Smokey Joe
Orion Smoker
DigiQ DX2
Slow 'N Sear XL
Arteflame 26.75" Insert
Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
- With Rear Infrared Burner
- With Infrared Sear Burner
- With Rotisserie
Empava 2 Burner Gas Cooktop
Weber Spirit 210
- With Grillgrates
​​​​​​​ - With Rotisserie
Weber Q2200
Blackstone Pizza Oven
Portable propane burners (3)
Propane turkey Fryer
Fire pit grill
- Likes 5
-
Oh the humanity! There's no water and little shade. Pigs get sunburned, don't you know? That's why they wallow in mud, plus they have no sweat glands. Where's the mud? Looks pretty cruel to me.Last edited by Bruceski44; August 2, 2021, 04:21 PM.
- 1 like
-
About timing: The initiative was passed by voters in 2018, and applied to eggs, veal, and pigs. Over the last 3 years, egg and veal producers planned for the change and have phased in their changes. Pork producers within California also planned for the change. Pork producers outside of California haven't.
About production and consumption: Currently, California produces slightly under 5% of the nation's pork and contains slightly under 12% of the nation's population; it currently consumes slightly more than 12% of the nation's pork supply.
About added cost: An agricultural economist in North Carolina (which produces a lot of pork) estimated the additional cost at 15% per animal to provide them with the additionally required room.
The tastiest pork I've ever eaten came from a small family farm where heirloom breeds of pigs had plenty of room, and a variety of types of feed. Likewise, the tastiest chicken, and the tastiest eggs I've eaten came from small farms. I was willing to pay quite a bit more for that, and the taste was so memorable that I've cut way back on cheap "commodity" pork and commodity chicken. I'd be willing to pay more and eat less pork and chicken if it were tastier -- that's partly why I also pay more attention to how I cook it, which is why I'm a part of the Amazing Ribs community. If I'm paying more for better pork and chicken, I want to cook them well and carefully. I neither supported nor voted for the initiative in 2018, but considering the lead time and my reduced consumption of commodity pork and chicken and eggs, I don't have much of a problem with it now.Last edited by RobertC; August 3, 2021, 06:28 AM.
- Likes 7
Comment
-
Founding Member
- Jul 2014
- 1717
- Sprang, TX
-
Dances with lemmings
(and smokes on a Yoder 640, raises bees and shoots a .408 WIndrunner) "come la notte i furti miei seconda"
I posted this thinking there might be some god opinions expressed along with some "semi" intelligent banter. Not disappointed. I didn't put an opinion in but I am thinking the market will respond more or less reasonably to changing demand whether regulated or from consumers. Sometimes just plain marketing changes demand. I know you all have heard the story of how Buffalo wings were invented (https://www.thedailybeast.com/who-ac...-buffalo-wings) but the real growth in demand for what was once a virtual waste product of the chicken into something they actually breed in chickens wasn't some word of mouth spread about a clever bar snack...it was a well designed and implemented marketing scheme. We can all probably appreciate that!. I am guessing marketing will have an impact here as well. Time will tell.
- Likes 1
Comment
-
Wings weren’t available when people mainly bought while birds but that changed when people started buying the less work intensive parted birds. And while there was demand for breasts, drumsticks, thighs, the other dark meat wound up heading to processed foods. Hard to separate meat from wings so they were processed into meal along with the etc. Of the bird. Selling them? Dream come true
Announcement
Collapse
No announcement yet.
Comment