By Joanna Miller I started raising chickens for meat in 2014. I’ve always bought the same feed from the same farmer. Prices have always been about the same. Even when prices on meat were slowly rising in the grocery stores due to Covid issues in…
By Tyler Durden The ‘carbon neutrality’ of 3D printing food, especially meat, is a fast-moving trend in the culinary world that may be coming to a restaurant near you. The entire process of printing food is pitched as a “sustainable” alternative to commercial farming –…
By Ice Age Farmer African Swine Fever, which destroyed 70% of China’s pork, has been confirmed in the Americas. Though the USDA assures us all is well due to new biosecurity measures, failures to contain ASF in China, Germany, and elsewhere suggest otherwise. Could this…
Charles Burris Nina Teicholz is a New York Times bestselling investigative science journalist who has played a pivotal role in challenging the conventional wisdom on dietary fat. Her groundbreaking work, The Big Fat Surprise, which The Economist named as the #1 science book of 2014,…
By Ice Age Farmer Oregon Bill IP13 would criminalize raising food animals in the state, and reclassify animal husbandry practices as “sexual assault.” The bill specifies that animals can only be eaten after dying of natural causes (at which point, aged/diseased meat is not good)….
By Dr. Joseph Mercola Story at-a-glance Dr. Paul Saladino, a proponent of animal-based diets, debates Dr. Joel Fuhrman, who advocates for a primarily plant-based diet Many of the studies linking plant-based diets to better health are observational epidemiology, not interventional studies, and as such cannot…
By Ice Age Farmer Biden’s new climate plan targets for 2030 include reducing red meat consumption by 90%, and all animal source foods & products by 50%. Christian shares the latest developments as governments around the world race to zero carbon emissions: France bans domestic…
By Tyler Durden Consuming meat has become a cultural staple across the world. But with the surging middle class in China and elsewhere, demand for beef, pork, and processed chicken has erupted. Global elites are pushing for societies to consume a plant-based diet because they…
By Tyler Durden Natural Blaze Editor’s Note: For additional context about this announcement, please see Ice Age Farmer’s reporting on this issue. Is Melvin Capital also short Beyond Meat? That was the first thought that went through everyone’s head when BYND stock soared by almost…
By Tyler Durden As recession and pandemic overwhelm the Western world, the consumer is in rough shape and has been forced to reduce costs to weather the economic storm. This means some have had to give up Chipotle burritos and Shake Shack burgers for canned meat. Significant consumer shifts…
By Arjun Walia The Facts: A study published in Cell Metabolism outlines a strong association between eating animal protein and a premature death from all causes, including multiple cancers and type 2 diabetes. Reflect On: Have we been mislead by giant food marketing simply for…
By Amanda Froelich The ketogenic diet may be all the rage today, but new research published by Harvard T.H. Chan School of Public Health and Purdue University suggests that plant proteins are responsible for sustaining life and reducing the risk of developing heart disease. The…
By Arjun Walia The Facts: A recent study conducted by researchers in California and France found that meat protein is associated with a very sharp increased risk of heart disease, while protein from nuts and seeds is actually beneficial for the human heart. Reflect On:…
By José Niño The War on Meat is back in action. One year ago, I wrote about the “War on Meat” taking place around the West, where government agencies in tandem, with several plant-based activist groups, have made a concerted push to demonize meat. Some…
McDonald’s, the world’s largest and most iconic burger restaurant chain, today announced it will address antibiotics use across its global beef supply chain by 2021. The new policy directs its global suppliers to reduce use of the drugs in beef produced for the company, with implementation beginning…
By ANH-USA Many of us look for the “Product of USA” sticker on the meat we buy in the supermarket, but we may not be aware that the USDA allows meat raised outside the US to carry that label. It’s a shameful case of government-sanctioned…
By Sayer Ji, Founder, GreenMedInfo From White Castle to ‘Organic’ Burger Joints like Bareburger, a bloody GMO burger is quickly gaining mass adoption. But is it as safe, healthy, and good for the planet as they claim? It’s no surprise that after $400 million dollars…
By Melinda Cafferty, Natural Blaze Is a “snap into a Slim Jim” likely to make you snap? Heck, even beef jerky advertisements feature men who are over ‘roided – or, hyper. Scientists now believe that beef jerky and other processed meats like deli slices are causing manic…
By Stacy Malkan For anyone who wonders why consumers aren’t inspired to trust the GMO industry, consider this bizarre statement from Impossible Foods Chief Communications Officer Rachel Konrad in defense of the Impossible Burger, a veggie burger made more meat-like via genetically engineered yeast. Konrad was upset…
By Andrea Germanos A new analysis offers alarming findings as many Americans get ready to fire up their grills for the 4th of July—nearly 80 percent of supermarket meat was found to have antibiotic-resistant bacteria, also known as superbugs. That’s according to the Environmental Working Group (EWG), which sifted through…
