food

didn't put in enough tomato, spice mix was from a packet, but fuck it was still delicious

cross-posted from: https://news.abolish.capital/post/19428

The 2025-2030 Dietary Guidelines for Americans were just released, along with a new food pyramid that heavily promotes meat and dairy—and reflects the authors’ ties to industrial animal agriculture.

While the new guidelines emphasize fruits and vegetables, as do previous editions, they directly contradict the 2025 Dietary Guidelines Advisory Committee (DGAC) recommendations by encouraging nearly double the consumption of protein from red meat and full-fat dairy while also touting more extreme—and unscientific—nutrition trends, like cooking with beef tallow.

Most of the meat consumed in the U.S. comes from conventional industrial farms, where it accumulates toxins from pesticide-intensive feed and antibiotics and wreaks environmental havoc. Only a small percentage is raised in more limited, agroecological systems that strive to reduce harm to the environment.

Any uptick in meat and dairy consumption is likely to be conventional, and if consumers increased their intake by 25 percent, the impact on human health and ecosystems would be dramatic.

The meat- and dairy-heavy guidelines will exacerbate a problem that quite literally stinks. Conventional U.S. beef and dairy production annually generate well over 40 million metric tons of manure—a source of methane, a potent greenhouse gas.

The animals’ digestive process (their burps as they chew their cud) release even more methane; a single cow produces up to 264 pounds of methane per year. At the same time, sprawling industrial feedlots and dairies gobble up land, polluting waterways and destroying wildlife habitat.

The animal agriculture industry hopes Americans won’t notice, and so far, that seems to be the case. Efforts to curb greenhouse gas emissions have historically focused on carbon and largely ignored methane.

“Efforts to curb greenhouse gas emissions have historically focused on carbon and largely ignored methane.”

Animal agriculture is by far the single-largest source of agricultural methane emissions. Manure and enteric fermentation (digestion) contributed an estimated 36.7 percent of total U.S. anthropogenic methane emissions in 2023, according to a 2025 Environmental Protection Agency (EPA) report that the Trump administration tried to bury.

The Intergovernmental Panel on Climate Change warns that we must cut methane emissions by at least a third by 2030 to meet the goal of limiting global warming to 1.5 degrees Celsius.

Yet the opposite is happening in our country. U.S.-based methane and nitrous oxide emissions from manure management increased 66 percent and 25 percent, respectively, from 1990 to 2023. These disturbing increases came despite the decrease in greenhouse gases from other sources such as coal mining, landfills, and vehicles.

A new progress report from the U.N. Environment Programme also found that the U.S. is seriously off track to meet its Global Methane Pledge (which the U.S. helped launch in 2021).

To tackle this urgent problem, it’s critical to accurately measure the near-term effects of this short-lived super pollutant. Measured on a 20-year time frame, methane is 80 times more potent than carbon dioxide. But most estimates, including the EPA’s, use a weaker 100-year time frame to measure global warming potential, which shows methane as 28 times more potent.

The industrial animal agriculture industry is trying to dilute and distort the data even more through heavy greenwashing. For example, it’s aggressively lobbying for a new metric that measures changes in greenhouse gas emissions compared to emissions in any chosen baseline year. That means a livestock operation would be considered “climate neutral” if it continued polluting at the same rate as the baseline year, even if that baseline showed sky-high methane emissions.

“The animal agriculture industry is trying to dilute and distort the data even more through heavy greenwashing.”

Under this ridiculously permissive metric, industrial operations with huge methane footprints would falsely appear to be “carbon neutral” as long as they continue business as usual, but a small farmer in the Global South would look like a big polluter if they increased their herd from 15 to 20 cattle.

Another industry-favorite false solution is biogas conversion, which is the practice of capturing manure methane from dairy cows and turning it into fuel via anaerobic digestion. This has incentivized companies to produce massive quantities of liquid manure to convert to gas.

In addition to prompting the creation of more manure, biogas production endangers frontline workers and neighboring communities. It’s also been shown to increase nitrous oxide pollution and deemed unlikely to ever achieve carbon-neutral energy at scale.

The industry claims that it can handle its manure problem through waste management tactics such as covering the manure to trap emissions and using manure as fertilizer.

But waste management facilities are hazardous and difficult to manage, posing frequent risk of accidental breach and leakage. When manure lagoons flood, they damage surrounding communities, spilling millions of gallons of fecal waste containing contaminants like pathogenic bacteria, heavy metals, volatile organic compounds, insecticides, and pharmaceuticals.

And using manure as fertilizer increases the likelihood of runoff and water contamination down the line. Manure is already a primary source of water pollution from nutrient discharge. Animal agriculture manure runoff leaches nitrogen and phosphorous into surface and groundwater, depleting oxygen levels in water bodies and creating “dead zones” that kill aquatic life and can cause toxic algal blooms that are harmful to humans as well.

There is growing support in some quarters for factory farming “efficiency” as a way to reduce emissions, but it’s a false solution. Industrial animal agriculture is responsible for the vast majority of deforestation, air and water pollution, toxic pesticide use, and other threats to our climate, environmental health, and biodiversity. It’s hard to believe that the very thing that caused the problem will be its solution.

Moreover, the efficiency theory fails to take into account the reality of corporate control of the food system and its sway over policy, which results in lack of regulation and increasing expansion and consolidation.

The Trump administration, for instance, has worked hard to end pollution research and oversight. Last April, it blocked the release of the EPA’s annual report estimating the sources of U.S. greenhouse gas pollution across every sector. It put “under review” Agriculture Department web pages that had collected and reported critical data about agricultural sources of carbon emissions.

In September, the EPA proposed a rule to remove manure management from the Greenhouse Gas Reporting Program, authorized by Congress under the Clean Air Act to require big polluters to report their annual emissions.

Furthermore, Congress—since 2009—has consistently prevented the EPA from monitoring greenhouse gas emissions data from animal agriculture operations.

And the problem will only get worse with the administration’s “Plan to Fortify the American Beef Industry,” which reads like a wish list for meat lobbyists. It outlines how to increase demand for beef through federal food programs like school meals and SNAP while decreasing environmental and wildlife protections around cattle grazing, safety inspections of meat processing plants, and protections under the Clean Water Act.

But the framework is there to change course, if Congress stands up to the livestock industry and stops blocking the implementation of data collection. Congress should also thwart September’s proposed EPA rule, which would create more barriers to data collection and erase animal agriculture as a source of emissions.

“The framework is there to change course, if Congress stands up to the livestock industry and stops blocking the implementation of data collection.”

Erasing, hiding, and manipulating manure emissions data doesn’t make the resulting climate and public health problems go away. And the Trump administration’s boosting of the American livestock industry via the Dietary Guidelines will only exacerbate those very problems.

To truly address manure pollution and ensure accountability, we need to move away from the system that’s causing it in the first place. The 2025 Dietary Guidelines Advisory Committee recommended prioritizing plant proteins over animal proteins to achieve the healthiest diet, which also has immense climate benefits: Compared to tofu, beef produces more than 31 times as many greenhouse gases per kilogram.

It also suggests making plain drinking water the primary beverage, while the new guidelines push whole milk. Dairy milk produces about 315 times as many greenhouse gases as tap water.

We can consider supporting a just food transition that puts the planet and human rights first. That means ending our heavy reliance on industrial animal agriculture and embracing more plant-rich diets—a solution that must involve policy for meaningful systemic change, and one that can be supported by individual consumer choices as well.

The post Op-ed: The New Food Pyramid Is a Climate Disaster appeared first on Civil Eats.

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That's whats up.

My favorite, throw 'em in the pan with some butter and fry them up.

There's nothing new under the sun and all but what do you consider your recipe? Something you cobbled together out of scraps and it turned out amazing or maybe you started at something known and iterated on it enough to make it yours?

replaced the butter with coconut oil and the yogurt with cashew butter. End result was... alright, but not quite what I was looking for. I don't know if I prefer the flavor of this one over the last batch, though i could remedy some of this by actually measuring any of my damn spices to figure out exactly what I need instead of just winging it 🙄

still vvvv tasty though. I'm gonna try a different yogurt substitute next time though

A social history of oats in 17-18th century North American colonies.

I meant to post these awesome cookies my wife made for christmas but

They're awesome though and taste like they look.

She made like 10 kilos of cookies I think? It looks like we're set until christmas 2026😅

Never had it. Growing up, the only place I'd see it was on the grocery store shelf. My folks didn't have it and when I'd stay anywhere else, they didn't have it either. I figured it was more for the previous generation and would be really hurting if not gone by now.

Turns out it's still here and even had a bit of a surge when WFH ramped up and people had time to prepare breakfast.

Have I been missing out? Anyone have a recipe I should try?

I'm referring to both "lol lmao why am I putting this leaf in" posts and "omg I found a leaf in my chipotle" posts here because both have the same issue of broadcasting their confusion over the internet instead of just looking it up.

You could chalk this up to social media but even before that's advent you had Jamie Oliver showing you a 30 min dinner that consists of leftover ingredients that are not picked up by his show / cookbook and also assumes you're cooking on kitchen grade equipment instead of the landlord special like most of his presupposed target audience and feel free to swap him for any number of aspiritional celebrity cooks.

It's all showstuff. Which can be nice but let's be honest here, if you're cooking a lot at home you'll be eating slop (non derogatory) most of the time because between price and time investment that's what gets you tasty, manageable, affordable.

But that's not in the cookbooks, I'm pretty sure I own all of them because if you're a known home cook they just end up at your house. If you ate nothing but Jamie Olivers Healthy 30 min Dinners (all of them take about an hour or so because they presuppose you start with a 10L boiling pot of water and have the skills necessary to dice a large onion in a minute) you'd end up nutritionally deficient and poor.

But say you were to google lense your bay leaf and find out what it does, where does that leave you? I feel like there isn't a site in the world that teaches you home economics cooking where you concoct up something healthy, tasty and time saving out of like half a pantry and a capsicum you bought on sale. I speak two languages and I've never found one - where the fuck are they?

I’ve been using this stuff for a while. It’s from an indigenous-owned company, and they make these smoked salts in various flavors (I have the nasturtium one). It’s good on most everything non-dessert, but because it gives food a big hit of that umami/savory flavor that vegetables are often lacking in, it’s great for vegetarian/vegan dishes to stimulate those tastebuds.

My 14-yo-son has recreated the climax of Back to the Future in gingerbread and I thought you should know.

https://bsky.app/profile/paulkirkley.bsky.social/post/3magqtm6jms26

Brewed this beast about six weeks ago. Traditional yeast (diamomd lager) and hops (hallertau), and lagered under 13 psi - but non-traditional grain (I added a healthy amount of abbey malt in with 2-row and carafa II). All of the above is mostly leftovers from other brews or crap that was on sale. ABV ended up just north of 5%.

Bottom line: one of the top tier beers I've ever made. Possibly the best?

Flavor-wise: some hints of dark fruit on the nose mixed with malt, medium body on the draw, with a super clean finish - slighlty dry. Zero esters or roasted notes despite the dark complexion. Bitterness is there but faint. Fans of the style will find this exanplr slightly different without being off-putting.

I can't stress this enough: this is not a stout or porter. And therefore does not hit the same. The flavors are complex but light. I encourage anyone to try a Schwarzbier proper and experience a different kind of dark beer.

5 gallon yield boils down to roughly 30 dollars in ingredients, minus overhead/sunk cost. I harvested the yeast for future batches.

For the handful of us on here who brew: pressure fermenting is a game changer.

Simple

cut into desired shape, boil for ten minutes, drain, and fry for about ten minutes at 350 flipping half way through.

Dust with desired seasoning but definitely include cumin! Mine was Tony C's, garlic & onion powder, msg, and some extra cayenne. I served mine with some fried jalapenos and a lime wedge. It was beyond delicious!

Like what else could they be…? Burger land has a lot to answer for

Soy hates my intestines, gluten as well, but I saw some new meat alternatives at a fancy grocery store so I am once again attempting to wean down from animals.

I found some pumpkin seed tofu and some fava bean tofu at the fancy grocery store. Cooking experiment, procedure done with both kinds of tofu:

Tofus were frozen, but I thawed them in the fridge for a day before cooking. Cut them into bite sized cubes

Put pan on stove with spices and oil. Turn burner on to mid heat. When hot, put tofu in. Wait a while. Take tongs and use them to flip the tofu cubes..

The pumpkin tofu cooked fine. Stayed intact, got to a food safe internal temp. In contrast, the fava bean tofu kept sticking to the pan and leaving a layer behind when I flipped it, and that layer burned. Meanwhile, it never reached 165 degrees F. I think it was wetter as the pumpkin tofu was prepressed

Eventually in frustration I just macerated the fava bean tofu into crumbles, left it on high and covered for a bit to make sure it hit the food safe temp, called it done and scraped what wasn't ash out of the pan. I've been adding the crumbs to daal to make them palatable/tolerable. Based on this experience I think I should stick with pumpkin, but I need as much variety as I can get in my already limited diet so I'd like to make the fava bean tofu work too. It also did not seem to really take the spices I put in as well and was overall more bland.

This has to just be a skill issue. What did I do wrong? I was basically trying to cook these as if they were meat; was that conceptually the wrong approach? Seems to have been because they're more delicate.

Neither of these tofus have tried to claw their way out from inside my body, so at least if I can figure out how to cook them they could be viable.

If the package says “turn over halfway through” you are better off turning 2/3 of the way through cooking time if you are using a standard baking setting on an oven.

Maple Brown Sugar Overnight Oats Drink:

73g     Rolled oats 
    - ground in food processor or blender until no pieces larger than ¼ original size
10g     Chia Seeds
2g       Flax Seeds 
    - Ground or whole, may want to use more if whole
25g     Protein powder 
    - vanilla or unflavored
15g     Maple Sugar 
19g     Brown sugar
278g   Almond milk
	    -unsweetened
1/2tsp Vanilla extract
	    -add after milk

I've been working on this recipe for a while and I'm proud of it, even though it wasn't super complicated. It's similar to those expensive single serving overnight oats bottles. I haven't calculated the cost, but I know it's at least less wasteful since you make in a reusable container.

You may have to play with the amount of milk depending on your protein powder and brand of milk. You can always add more to make it thinner when you go to drink it.

I'm sure most people probably don't have maple sugar, but I didn't have good luck with using maple syrup, it stuck to the bottom instead of dissolving. You can use white or brown sugar instead, but maple sugar is sweeter, so add more of whatever you substitute, probably twice as much.

It fits in a 16oz canning jar. You may have to add half the milk and then shake to get enough room for it all to fit, though.

not vegan but reddit continues to be a paradise. bonus points some vegan should slide in here and recommend the vegan comm here