Guest guest Posted December 12, 2000 Report Share Posted December 12, 2000 I think the " what will you eat if you are trapped at the top of the Andes " conversation is about on a par with the " but dont carrots scream when you pull them out of the ground " one in terms of realism and practicality. But I think a much more likely dilemma would be would you eat " meat " if they were able to synthesis it entirely from raw materials and genetic code? Image an almost steak like steak or chicken like chicken containing full compliment of proteins and vitamin B12 that had never been anywhere near a dead animal or a pasture for that matter? I guess science is very near to this as we stand now. I know that they are growing tissues. May be Vaughan can tell us how near. One step forward from Quorn, one step away from Solyent Green. Personally I dont think I would but I bet it will happen. It is interesting to see but I dont think Quorn is really happening as a commercial food, I have never tried it as I became vegan before it existed. But why did the plonkers chose to stick egg white in it, You would have thought that they could have used something else? These are other bugbears of mine; one, the rule of the " food technologist " employed by industry and the other unnecessary diary products inw hat would otherwise be perfect foods. See wholefood Christmas mince pies, almost vegan except for the glazing. I mean, why bother? Why not just think. Personally, apart from the entertainment value I prefer to eat food cooked by cooks not technologist, peasant food from which ever part of the world it is, and always say that I dont eat anything that I can pronounce. You can always find me walking round Tescos as 1 in the morning muttering " huh, chemistry set ... " and putting packets back. Talking about peasant food from all around the world, are we going to re-group for a meal at Indian Veg? Sorry that I could not get up Harlow that Saturday but I am in the way out east end of London. John Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 14, 2000 Report Share Posted December 14, 2000 'Allo Johnny n' everyone Personally I wouldn't eat anything that had been created in a laboratory If it WAS a question of survival then yes I would kill an animal and eat it I am Vegan because I find modern farming practices abhorrent - if the world went back to a more natural state whereby if you wanted meat with your dinner you basically went out yourself and shot something I could to that although I'm not entirely sure I could do it myself!! I think sometimes there can be a danger that we humanize animals too much and start thinking that they think the way we do - I've done it myself and it only causes me to be more upset and it's counter productive - there's no basis for it I think if a solitary animal was standing in front of you and you had a gun pointing at its head it wouldn't actually know what was about to happen - of course with the crude farming practices we have now animals have a heightened sense of fear and danger because they hear the cries and sense the death of fellow creatures on the 'production line' As the apparently intellectually superior race there is no reason why we should behave like that... However the main difference between us and animals is our total conciousness of our own mortality - something which I do not believe animals possess in the same way >John Allan <jallan >vegan-network ><vegan-network > > more ethics >Tue, 12 Dec 00 19:57:23 +0000 > >I think the " what will you eat if you are trapped at the top of the >Andes " conversation is about on a par with the " but dont carrots scream >when you pull them out of the ground " one in terms of realism and >practicality. > >But I think a much more likely dilemma would be would you eat " meat " if >they were able to synthesis it entirely from raw materials and genetic >code? > >Image an almost steak like steak or chicken like chicken containing full >compliment of proteins and vitamin B12 that had never been anywhere near >a dead animal or a pasture for that matter? > >I guess science is very near to this as we stand now. I know that they >are growing tissues. May be Vaughan can tell us how near. One step >forward from Quorn, one step away from Solyent Green. > >Personally I dont think I would but I bet it will happen. It is >interesting to see but I dont think Quorn is really happening as a >commercial food, I have never tried it as I became vegan before it >existed. But why did the plonkers chose to stick egg white in it, You >would have thought that they could have used something else? > >These are other bugbears of mine; one, the rule of the " food >technologist " employed by industry and the other unnecessary diary >products inw hat would otherwise be perfect foods. See wholefood >Christmas mince pies, almost vegan except for the glazing. I mean, why >bother? Why not just think. > >Personally, apart from the entertainment value I prefer to eat food >cooked by cooks not technologist, peasant food from which ever part of >the world it is, and always say that I dont eat anything that I can >pronounce. You can always find me walking round Tescos as 1 in the >morning muttering " huh, chemistry set ... " and putting packets back. > >Talking about peasant food from all around the world, are we going to >re-group for a meal at Indian Veg? > >Sorry that I could not get up Harlow that Saturday but I am in the way >out east end of London. > >John ______________________________\ _____ Get more from the Web. FREE MSN Explorer download : http://explorer.msn.com Quote Link to comment Share on other sites More sharing options...
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