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Joined 9 days ago
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Cake day: June 24th, 2025

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  • https://news.un.org/en/story/2024/08/1152766

    “In the European region, heat stress is the leading cause of climate-related death in the region,” he said. “Temperature extremes such as those we’re experiencing at the moment are really exacerbating chronic conditions, including cardiovascular, respiratory and cerebro-vascular diseases, mental health and diabetes-related conditions. The extreme heat that we’re experiencing is a particular problem for elderly people, especially those living alone. It can also place an additional burden on pregnant women.”

    On 22 July 2024, the daily global average temperature reached a new record high of 17.16°C, according to the European Union’s Copernicus Climate Change Service. On 23 July, the preliminary value was 17.15°C. On 21 July, the temperature record was 17.09°C. All three days were warmer than the previous record of 17.08°C, set only last year on 6 July 2023.

    This is a real and growing problem. Stop sticking your head in the sand.


  • Close. WWII America had to invest heavily in farms to feed soldiers who need 4,000 kcal diets to support marching around with heavy packs all day long in potentially cold weather. That investment drove up automation in the farm industry, particularly with corn and soybeans.

    War ends, but the infrastructure is all still there. If farms weren’t heavily subsidized, they would collapse. There was real risk of fields going fallow on a mass level, resulting in too little food to feed the population. And then you have to keep subsidizing it, forever. Nobody has figured out a way out of that logic while maintaining a mostly capitalist production system.








  • It’s commonly known among sous vide cooking. The internal temp for sous vide beef is often <60C, and that makes some people nervous. However:

    https://www.americastestkitchen.com/articles/1131-is-sous-vide-safe

    First, let’s talk about what’s dangerous. A few types of bacteria in particular are responsible for most foodborne illness: Salmonella, Escherichia coli, and Campylobacter jejuni. Salmonella, a resilient group of bacteria that is most commonly found in poultry and eggs, is ingested by chickens, and then contaminates their muscle tissue, ­intestines, and ovaries. Salmonella can migrate into the muscle of chickens, meaning that they are contaminated not just on the surface but also inside the meat. Escherichia coli is a general group of bacteria that reside in the intestines of many animals, including humans. But if ingested, some strains of E. coli can wreak havoc. Campylobacter jejuni is a spiral-shaped bacteria that causes one of the most common diarrheal illnesses in humans in America.

    (Edit: emphasis added above)

    This may not be true with techniques like blade tenderization. That can transfer pathogens from the surface to the internals.

    Taenia saginata will die in only 5 minutes at 56C, which is quite a low temp even for sous vide. In fact, most beef jerky recipes will typically set the dehydrator’s temperature higher than that. It’s typical that slightly lower temps will work if it’s done for longer–jerky and sous vide usually takes several hours–but I don’t have a chart handy for taenia saginata specifically.