meat_america_06

The Great Illusion: On Glass Windows & Slaughterhouses

Let me start this off with me saying I was a meat eater.

I remember going to a wholesale club in Massachusetts, where there were ham steaks (big ones, too) on a sort of tape.  They were vacuum sealed and perforated between each one.  They came off a huge spool in a cardboard box.  Once you had the quantity you wanted, you simply tore off the last one, and tossed them in your cart.

It was only later that I realized those pig slices were probably like some sort of cross-section of the same animal.  At least for 4 or 5 of the steaks.  It was actually really gross.

I bring this up, as it was probably my first epiphany about what I am actually eating.  Growing up, we are told that meat is an important part of your diet, and that beef is “what’s for dinner.”  Of course I didn’t stop eating meat because of that realization, but it was the first of many small moments that finally ended with me being vegan.

Which image do you think more closely aligns with reality?

The meat and dairy industries spend immense budgets on establishing the “black box” approach to meat.  Their labels have pastoral farm imagery, and catchy phrases like “Smithfield Farms” and even extensive rebranding efforts on the names of cuts.  This is, of course a huge lie being fed to Americans.  There is no “farm” in the  animal industrial complex.  The days of the local farmer, humanely raising and caring for livestock are sadly close to an end.

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Restaurant Review: Red Lentil Cafe [Boston]

On a recent trip back to Boston, I was lucky enough to stop by the Red Lentil Cafe in Watertown.  The restaurant was popular and highly rated on HappyCow so I parked on Auburn Street, and headed in for dinner.

The space was very bright, clean, and well laid out.  I was happily surprised at how busy it was.  The tables were set up mostly for couples which lent a nice ambiance to the place, and the bright colors complimented the friendly service.

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Trail Review: Sand Lake Recreation Area

I have always heard about this mythical place called Sand Lake, but never really wanted to go there.  Maybe it’s the name.  A lake of sand doesn’t necessarily sound appealing.  But when I had an invite from a couple of Jeep friends to camp for the weekend, I took the chance.

Sand Lake is a recreation area just South of Tillamook on the Oregon Coast.  Getting there is a cinch and it is nice to pass Brown’s Camp should the desire for another type of wheeling strike you on your way home.

I headed toward “Derrick Road” where I would eventually meet my friends and set up camp.  The road ends at the camp area, a small sandy (surprise!) enclave of trees with primitive campsites, fire rings, and pit toilets.  The end of the camp area is basically the entrance to the recreation area.

My campsite at Sand Lake.

Once my friends arrived, we aired down and headed out to explore this expansive play area.

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Photo (c) Jason Martin

Trail Review: The Rubicon Trail Part 1 [California]

August, 2014, Day 1

The Rubicon is not just an offroad trail, snaking through the Sierra wilderness of Northern California.  It is also a river in Italy.  More importantly, the saying “crossing the Rubicon” is a direct reference to when Caesar’s army crossed this treacherous river, knowing they could never go back.  It is now a reference to a point of no return.

And, while there many points along the Rubicon trail that seem like a point of no return, the metaphor is larger than that.  The Rubicon is more of a pilgrimage (pardon the oft cliche’d jeeping phrase) for people that are looking to challenge themselves and their Jeeps, spend quality time with great friends, and experience some of the most beautiful wilderness this country has to offer.

As far as the offroad community is concerned, spending time on the Rubicon Trail is a spiritual experience.

So, it is, actually a point of no return.

 

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COVER

Trail Recipe: Spaghetti with Meatish Sauce

You’d be amazed how many calories you burn when wheeling.  Yes, you are sitting down quite a bit.  However, you are constantly climbing in and out of your Jeep to scout obstacles, running ahead for that photo, scrambling up hills with winch lines, etc etc.

So it is important to eat well.

On the Rubicon trail earlier this month, I decided to use some Beyond Meat Beefy Crumbles and Field Roast Italian sausages to whip up a sauce so meaty, it would make Ted Nugent blush (disclaimer: He’s an a$$h*#! and I can’t stand him).

Beauty shot of fake meat awesomeness. Photo (c) Jason Martin.

Anyway, even though this is a simple recipe, it bears writing as it is super easy, delicious, and will be the envy of your camp.  Trust me.

1. Start with prepping the spaghetti as usual.

2. Slice and pan fry 2-3 sliced Field Roast Italian sausages (I used olive oil).

Pardon the messy kitchen, my table was propped on a granite boulder. Photo (c) Jason Martin.

3. Add sauce to a pan, heat on medium.  Once the sauce is hot, pour in 3/4 of a bag of Beyond Meat Beefy Crumbles.  Feel free to use feisty if you want.

Add Beyond Meat liberally. Photo (c) Jason Martin.

4. Once the sausages are hot, add them to the sauce.

Me, cooking in the woods. Photo (c) Jason Martin

5. Drain the spaghetti, and pour the meaty deliciousness on top of it.

6. Add Parma, nootch, or anything else you want on top!

Mangia! Mangia!

7. Enjoy.

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Trail Review: Gold Lake 4×4 [California]

On our way to the Rubicon trail this past August, I was looking for a camping spot where we could break up the drive a bit, and also enjoy some camping.

After a bit of Googling, I found out about the Gold Lake OHV trail in Plumas National Forest, in California.  I plotted the coordinates into my GPS, and our small group of rag tag Jeepers soon departed from Oregon.

The trail is well signed.

The trail was easy to find, after a long climb into the mountains.  After following the signs, we met the trail head.  We all decided to air down (even though it is a short trail) however the number of people that were passing us combined with the fact the campground can fill up quickly led us to abandon the air down and get to the campground.

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A Day In The Life Of Something I Know Nothing About: Vegans

scottmcnamara:

I was recently interviewed for a POV on veganism for the BDC blog!

Originally posted on The Big Dick Chronicles:

Let’s talk about meat. No, not that. You guys think all I write about is sex, but that’s not true. Those are just the only articles you read. Don’t argue with me; I read the stats.

I’m talking about food meat.

Moo.
Hi.

Our mantra here at the Big Dick Chronicles is “live life like you are in charge” and sometimes that means making decisions that don’t necessarily conform to the norms of society and culture.

For our fourth installment of the “Things I Know Nothing About” series, I decided to stretch my comfort zone a bit and explore something that I might fundamentally disagree with.

So I thought about some of the things I am passionate about. I’m passionate about sex and I am passionate about meat. (NO! Not that meat. Really you guys, stop it)

So, in my efforts to expand my horizons and open my mind to…

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Product Review: Victoria Vegan’s Arugula Alfredo Sauce

Hold the flippin’ phone.

That was my first thought when I both tasted this sauce AND read the nutritional facts.  I never liked dairy-based Alfredo.  Honestly, the 400 grams of fat (#exaggeration) per milliliter was gross.

So when I saw only 5g of fat per serving for Victoria Vegan’s alfredo, I jumped on it.

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Product Review: Factor 55 Flatlink

If you Jeep anywhere worth Jeeping, you know the feeling:  You’re stuck, and grab the hook on the end of your winch line, running it out to whatever anchor point you need to use.  And you have a hook.

What the heck are you supposed to do with a hook!?

Enter the product line of winching accessories from Factor 55.

I was interested in their Prolink “thimble” that acted as a quick attachment point for the end of the winch line.  After the install, I noticed it protruded out quite a bit, and I worried about that first careless person that nosed into the parking spot a little too far.

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