I dont understand that view : peanut butter, coconut milk, cacao butter and plenty, plenty others exemples exist probably since languages apparition. A vegetal burger shouldn’t be called beef burger obviously but we all know what almond milk means. The misleading argument isn’t serious but an attempt to block a cultural changes some don’t like or profit from.
Also, in regards to the “cow corpse flesh” comment, I think we (particularly Americans) are far too detached from the fact that eating meat is downstream from killing an animal. If we had more appreciation for that fact, perhaps we would be eating more plant-forward meals. Whether or not that would lead to a decrease in obesity or other co-morbidities would be interesting to test.
A recent study shown trace hexane in most French milk because we feed a lot of our livestock with de-oiled soy which is the other side of the extraction process.
The same traces are found in de-cafeined coffee and many d’avoir extracts.
> if we suddenly discovered that cows were sentient
People eat beef mostly because they’re used to it and they think it’s good for them. Everybody knows cow are sentient, there’s a strong intuition (why wouldn’t they like other animals ?) but also tons of literature. There’s not much doubt about it neither.
I agree with the slave owners, however the spectrum of acceptance is large where it’s part of the society. What about someone that make profit by doing business with the slave owner? Someone that buy products coming ~probably~ from that work?
Or someone assisting an "indigene showcase" because they know nothing about this humanoid that look, speak and act differently than the people they used to known (that are from 100km away max). Not different than a zoo, and both are tremendously cruel.
Side note: an hospital in Spain can be a relatively building with a few specialists, perhaps 20 people working here counting the staff. On many other countries an hospital is a huge building with dozens of specialists. The small places are "medical/care center". For sure there’s specialized jobs here too.
Have you tried the iPhone SE 1st gen ? Lighter, better processor and screen but almost same design. It’s only 9.5yo and still works perfectly, you can find plenty second hand for 100€.
I still have my SE 1st gen that I pull out from time to time because I use it as the 2FA for my other Apple account, and I am always struck by by how much better it feels to use than even the 12 mini. It is such an ergonomic size for single hand use, and it surprisingly still runs very smoothly.
Using an SE 3rd generation and don't want any other iPhone. Had it for 1.5 years and it still makes me happy - as on the first day.
I was comparing models and probably the “next similar” would be an 16e but I really don’t want the “apple intelligence” - I’ve got my own thanks.
It’s a pity that the SE is going the way of the dodo and dinos - much better phone than a mini-tablet. I still miss my iPhone 3 and the rounded corners and solid aluminium back. Good times.
My phone is an iPhone SE 2nd gen. It's much more ergonomic and I can use it with only one hand, typing text included. Previously I had an iPhone 6S, same screen size (4.7″).
Other iPhone models are giant walkie-talkies for me. They need one hand to hold them and another to type text or slide the screen.
No, I haven’t. I guess the feel isn’t my most important feature. I usually buy the latest high end model but keep it for a while. Using a 12 pro still and it’s already starting to feel sluggish so I might upgrade to this 17 version, it’s different enough to spark my interest but I think I’ll need to hold the Air before deciding if I like it. It looks comically out of proportion in the marketing pictures. I also don’t use cases and I feel like this is begging for one.
Flax only contains ALA, not DHA or EPA. You need three of them and your body can create the 2 later from the former, however that capacity degrade with age hence the EPA/DHA recommandation.
US cheese-in-tube is an abomination (I’m French ;-) ) and my Italian neighbor thinks the same about pinanle-fat-dough pizzas.
As for every product type there’s good and bad. I love this one[0], it’s made by a bunch of artisan chiefs near my city. Ingredients: soy, cajun nuts, ferments. Probable process: cook, smash, add ferment, wait.
Beside tradition offense there’s no reasons to restrain ourselves torturing-with-ferments lipid products that didn’t came out from udders. Fermented products are delicious and cooking has always co-evolved with technology, product availability and customs, why should someone restrain from experimenting?
I share the ultra processed disdain but to be honest there’s as much UPF in "fascimile" that some of their counterpart. That non-vegan-milk cheese has 16 ingredients in it[1].
That sounds profoundly ignorant of human’s customs and cultural usages. Using "we" shows the orator includes himself in the group but the surprised tone "my god" has a bitter taste of despise.
I’m not Jewish but it’s easy to see similar mental gymnastics on myself or around. Remarking it on others before myself would show a great lack of introspection. When someone is surprised, the wise thinking is to question his own beliefs before the object of his discovery.
Which of my beliefs am I meant to question? That maybe there does exist an all-poweful, all-knowing being to whom it is somehow important that humans do not perform specific menial tasks on specific days of the week, since a lot of people seem to believe this?
