food

It's Toor Dal, actually. From a packet but still very delicious, reasonably easy, vegan, and I haven't crunched the numbers but extraordinarily cheap. I should have tried cooking more Indian stuff years ago, this is great

My oven pancake game is on point these days, look at all the bubbling! I put sourdough starter in it and it tastes amazing.

Sprouted fava beans soup.

It's one of my favorite easy dishes and so I wanted to share it with my -loving comrades

In case you don't know how to get some beans to sprout :

• Cut an onion and a lemon in half, and add them and the sprouted beans to a pot of boiling water.

• Add minced garlic, some chopped carrots (optional) and 3 bay leaves.

• Season with salt, black pepper, cumin and dried coriander.

• Put the lid partially on and make sure to skim the foam off of the soup. It's gonna take 20-30 mins to cook.

• Now heat up some oil in a pan and fry 2 table spoons of minced garlic till golden yellow, then add it to the pot once the beans are cooked. Serve it with rice or pita bread.

P.S.: You can use vegan broth instead of water, and you can threw in a couple of small onions as well.

It tastes rich like a cup of coffee, but with less caffeine so you can drink it all day without getting zooted off the energy sauce. If I lived in China I'd drink it on the daily with every meal.

I'd probably go with comfort food like a big plate of pasta with meat sauce and a side of piping hot garlic bread and a glass of wine, since I'm going to die, sobriety be damned.

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