Very Thin Pancakes!?

You heard correctly, Bar Suzette, world class crepe bar is serving fresh crepes (very thin pancakes) in Chelsea Market. The theme of this crepe bar is the golbalization of food. This is very clear when you take a look at their menu. You can get anything from a ham and swiss to a chicken du jour filled with mixed greens topped with their self made dijunayse dressing.

They also have dessert crepes such as nutella banana, fig and honey, apple and brie, and many other different types of sweet crepes. All of the crepes are prepared right in front of you in a matter of minutes. The cooks are wonderful and will definitely amaze you with their cooking techniques. Maybe even spark a interesting conversation if you are in the mood.

They purchase their delicious ham from Bon Italia, also located in Chelsea Market, they are a direct Import from Italy. This particular type is called Prosciutto and it is very thin but has to be one of the best tasting hams I've ever eaten.

The theme of the crepe bar can also be seen through its wonderful decor. Displaying art from all types of different artists; Japanese, American, French, etc. All of the art work is for sale. The price range is about 6-10 dollars but it is surely worth more because not only do you get amazing crepes, it is also a wonderful experience.

Friedman’s Lunch

Don't be fooled by the name! This place has to have the best banana walnut pancakes ever! I know it may sound weird but along with my banana walnut pancakes I had some freshly cut french fries! Located in Chelsea Market this restaurant is very neat and although its not extremely expensive it still has a high class feel and atmosphere. The employees are extremely nice and welcoming especially with their open kitchen. With the chalkboard special's menu that includes different types of freshly squeezed juices and parfaits. Most of the items on the menu are also available gluten free. 

I usually stop by on Saturdays before my morning shift at work and this is without a doubt a great place to start your day. A typical meal here will run you about 10-15 bucks. Friedman's Lunch is not a franchise or a chain so occasionally you'll be greeted by the restaurant owner as soon as you walk in. This place is nice and hip and perfect for an afternoon lunch with the family or just a simple date with a loved one.

One Lucky Duck

       Vegan madness! That’s what I encounter every time I stop by my favorite place to get greens, One Lucky Duck! Located in the heart of Chelsea market on 15th and 9th, this spot is fun hip and the employees are wonderful. This eatery consists of all raw foods which means none of it has been heated above the temperature of 104 degrees. Everything about this place is welcoming, from the aroma that lingers in the air due to the extensive use of fresh fruits and vegetables to the menu drawn in colorful chalk. I’ve mentioned this spot in class several times whenever we have discussions about vegans and vegetarians. On my most recent visit I got the taco salad. It is weird eating a taco salad from a completely raw and vegan food place, it’s even weirder that it tastes better than any other taco salad I’ve ever had! It consisted of romaine lettuce, spicy taco crumble, pico de gallo, guacamole, cashew sour cream, cilantro-lime dressing. Along with this I had a pressed juice called spanking; yes I went to One Lucky Duck and paid for a spanking. The spanking was a juice that was made out of a fresh ingredients right in front of me; fresh coconut, blueberry, banana, cashew milk, cinnamon, vanilla. You can also customize your own drink. Since raw foods are so healthy for you they pack a pretty big punch to your wallet. But if you’re looking to get away from greasy and fat filled foods this is an excellent place to go. In a great and friendly location, Chelsea market it’s a wonderful experience.

Research Paper Final

Painless Death?
Should we care if our filet mignon suffered a painful death in the slaughterhouse soon before it made its way to our dinner table? After all we cannot directly experience anything else’s pain. Even if we were to look with our own eyes pain is a state of consciousness a “mental event” and such it can never be observed, at least not by the eye. Pain is something that we feel, and we can only infer that others are feeling it from various external indications (Singer 1-20). I feel that the animals were put on this earth for us with the intentions of coexistence with humans, but if we must kill them in search of food we should do so in the most humane and painless way possible.
First off we will look into the way in which animals are slaughtered in the western way – mainly cattle and sheep in the United States – and try and explore how the degree of pain in which they encounter in their death. Mammals killed in the U.S. (excluding rabbits because they are considered to be poultry) are required by law to be stunned before being killed (Singer, and Mason 67). The most common method for this is the use of the captive bolt stunning device. A captive bolt stunning gun kills the animal and reduces it instantly unconscious supposedly without causing pain. A captive bolt gun has a steel bolt that is powered by either compressed air or a blank cartridge. The bolt is driven into the animal's brain. It has the same effect on the animal as a firearm with a live bullet. After the animal is shot the bolt retracts and is reset for the next animal. A captive bolt gun is safer than a firearm (Grandin). There is some questioning on whether or not the bolt actually kills the animal or not but as seen in slaughter plants, if the bolt penetrates the cattle correctly the damage to their brain is irreversible and the animal will not be able to revive. But if the bolt is non-penetrating the cattle it will be rendered unconscious but still has the ability to revive unless it is promptly bled (Grandin).
Temple Grandin has long been dedicated to the cause of animal rights and in that she fights for the humane killing of animals. In her first survey, in 1996, only 36 percent of slaughterhouses were able to effectively stun at least 95 percent of animals on the first attempt. In 2002 she conducted another study and 94 percent were able to do so (Singer, and Mason 67). This is an extremely significant and dramatic improvement. But this still means that hundreds of thousands of animals are not being stunned on the first try and endure inhumane treatment.
For slaughterhouses that do not use penetrating stunning devices there are many more complications that come into consideration when trying to induce instantaneous insensibility. But they still should be evaluated with the American Meat Institute scoring system in the same manner as penetrating captive bolt (Grandin). They must still be able to stun 95% or more of the cattle correctly with a single shot. They must be able to attain an acceptable score of 75% of the cattle moved with no electric prod and 3% or less of the cattle vocalizing. If a head restraint is used, a vocalization score of 5% is acceptable (Grandin). To help ensure that cattle are killed with one shot when using a non-penetrating the introduction of head holders has been to hold the animals head steady while the shot is being administered in the right spot.
Slaughterhouses are always operating on a very precise schedule and must produce a certain amount of meat every day, which means that every hour there must be a certain number of cattle being slaughtered. A faster pace means greater profits. “The old meatpacking plants in Chicago slaughtered about 50 cattle an hour. Twenty years ago, new plants in high plains slaughtered about 175 cattle an hour. Today some plants slaughter up to 400 cattle an hour – about half a dozen animals every minute” (Schlosser, 173). When the workers are put under this much pressure in order to meet the company’s quota the margin for error is zero. This can sometimes even lead to animals not being properly stunned but still being hung on the rail. Since they have not been properly stunned they have a chance of reviving and once again becoming sensible. This is a direct violation of USDA regulations and hanging a sensible animal would cause suffering (Grandin).
Now we will explore the ways in which animals are killed in the religious or ritual manner. Ritual slaughter is a slaughter done to abide by the laws of the Muslim faith. When animals are slaughtered according to these laws it is called halal slaughter. Halal slaughter laws are based on interpretation of the Quran, the Muslim scripture. Before halal slaughter, prayers to Allah are required. This ritual requires the animal to be slaughtered without being stunned, but with a razor sharp knife (Grandin). In the Quran the holy Prophet Muhammad says "Allah calls for mercy in everything, so be merciful when you kill and when you slaughter: sharpen your blade to relieve its pain." He also instructs that the blade should not be sharpened in front of the animal or other animals of the same species. Of course when you mention the use of a razor sharp knife it sounds like it’s clearly going to hurt more than if the animals were stunned and instantly killed. But that raises the question is it less painful for an animal to be rendered uncoincious before slaughter through the use of a stunning bolt or should it be killed with one swift, deep, and strategic slit to the throat? Through the research I have conducted it seems that this method of slaughter is widely looked down up just because of the fact that the animal isn’t made unconscious. But a study done in a non-Muslim country proves otherwise, through the use of science.
In the School of Veterinary Medicine, Hanover University in Germany a study was conducted. Led by Professor Wilhelm Schulze and assisted by Dr. Hazim the study was named: "Attempts to objectify pain and consciousness in conventional (captive bolt pistol stunning) and ritual (Islamic method of cutting with knife) methods of slaughtering sheep and calves." As part of the study several electrodes were surgically implanted at various points of the skulls of the animals, touching the surfaces of the brain. They were allowed to recover for several weeks following the implantations (Ali). Some of the animals were slaughtered in accordance to the Islamic method, taking a sharp knife and making a swift and deep incision cutting the jugular vein, trachea, esophagus, and the carotid arteries. The other animals were stunned using a captive bolt pistol (Ali). They used an electroencephalograph (EEG) and an electrocardiogram (ECG) to record the condition of the brains and the hearts of the animals during the slaughtering and stunning (Ali).
During the (CBP) Captive Bolt Pistol stunning method the animals seemed to be unconscious soon after stunning but the EEG showed severe pain following the shot. During the Islamic method the first three seconds following the incision did not show any change on the EEG indicating the animal did not feel any recognizable pain during or after the incision (Ali). During the following three seconds the EEG recorded a deep sleep and unconsciousness a result of the large amount of blood gushing out of the body. So six seconds have now passed and there have been no signs of pain shown on the EEG from the Islamic method of slaughter. The heart still pounding and the body convulsing (as a result of the spinal cord) there was a significant amount of blood driven out from the body thus resulting in more hygienic meat for the consumers as compared to the animal that was stunned, its heart stopped beating instantly leading to the retention of more blood, this is not hygienic (Ali).
This study shows that through science it has been discovered that animals slaughtered in the correct Islamic manner feel no pain as opposed to the CBP method where they feel a sever amount of pain and retain an alarming level of blood which is not hygienic. Though the sight of a convulsing body might to the eye look extremely painful and not pleasing to the eye it is just a reflex as a result of a proper halal slaughter. Slaughtering animals to induce the least amount of pain is something that is still being debated heavily. But whenever you are eating any type of meat you must not rule out the probability that the animal you are eating might be from one that endured an extremely horrible and painful death.


Works Cited
Ali, Syed. "Halal:The most humane slaughter." Halal Journal (2008): n. pag. Web. 20 Nov 2010. .
Singer, Peter. Animal Liberation. 2nd ed. Pimlico, 1975. 1-20. Print.
Singer, Peter, and Jim Mason. The Ethics of What We Eat. Holtzbrinck, 2006. 67. Print
Grandin, Temple. "Recommended Captive Bolt Stunning Techniques for Cattle." Grandin.com. N.p., March 2009. Web. 21 Nov 2010. .
Schlosser, Eric. Fast Food Nation: the Dark Side of the All-American Meal. New York, NY: Harper Perennial, 2005. Print.

One Very Un-Happy Meal

The entire nature of E.Coli is extremely alarming to me. When the side effects of this disease are explained it sounds like something that could only happen in a horror movie. It is even more alarming that unless you personally oversee the entire lifespan of the animals you eat, you are completely out of control in making sure your meat isn’t contaminated. You would also need to prepare the food with your own hands in order to know that the food was handled in a proper manner. I feel that we place too much trust into the people who prepare our foods, especially when they are not required to know how food should be properly handled in order to be hired.

“His illness began with abdominal cramps. . .It progressed to diarrhea. . .doctors drilled holes in his skull to relieve pressure, inserting tubes in his chest to help him breathe as the Shiga toxins destroyed his internal organs" (Schlosser, 200). “Toward the end, Alex suffered from hallucinations and dementia, no longer recognizing his mother or father. Portions of his brain had been liquefied.”(Schlosser, 200) It sounds like Alex might have overdosed on some sort of medication or maybe even given the wrong type of medication during an operation, but no, this all came from a seemingly harmless hamburger. This quotation depicts an extremely tragic death that no one might have seen coming. But maybe if some more precautions were taken in the handling of this burger either from when the animal was still alive to the teenager who might have mishandled it when it was being cooked, Alex Donley might still be alive. This is the most hardcore example that unfortunately when you are eating food prepared by someone else, you are potentially putting your life into their hands. It is hard to point a finger at who is to blame in this case and the only clear cut solution to not getting E.Coli is to stay away from anything manufactured by the industrial food organization. Food borne illnesses will always be present and forever cause people to become ill because no matter how clean we try and keep our foods, nature will be nature and our immune system is not ready to handle everything that nature has to offer.

Prospectus!

For my research paper I will discuss the different ways in which animals are treated before they become food. I will explore the different areas of the world (through research not like Indiana Jones) and attempt to find differences and similarities that we share as a global community of meat eaters, but more importantly meat treaters. I feel it is important to know how animals are being treated before we eat them because they in a sense are one of the main reasons the human race continues to exist.
I will look into each of the different areas and try to see if the way they treat their animals has any negative or positive impacts on their communities. I would also like to compare the ways in which other cultures treat their animals with the way we treat ours and note if we could make any changes to our current system which has extremely questionable ethical and moral issues. I would also like to look into the health of the people in each location and see if any correlation can be made with how they treat their meat. I feel that communities that treat their animals better will be more likely to lead more comfortable lives and also have fewer problems among their society.
For my research I plan on using many world publications including newspapers that address global issues, mainly about food. I will then use the subscription databases offered on the library website to conduct further research on the places that I choose to do research on. I will also look into the major food producers and try and find out more about their companies through newsletters, guidelines, and investigative reports that have been done in their name. This will all help me put together a uniform paper that will interest and inform my readers.

Blog Project

I always figured that college would be much more useful than high school as far as real life application goes but I never thought a class could impact my daily life and daily habits so strongly! You could pretty much say I used to eat some form of fast food every day. When I’m not eating fast food I’m stuffing my face with whatever is being cooked in my house. Stuffing my face aimlessly just trying to fill my stomach without ever thinking about how my food came to be. How were my chicken breasts treated before I devoured them, how was my spinach grown before I made it vanish into the black hole that is my stomach? It may sound ignorant, but I had never even questioned if a certain type of food could make me feel better, always searching for great taste and the best bang for my buck I can honestly say I was oblivious to how big of an impact food has on me.

            So for my project I plan to explore the city to try and find new healthy and ethically good places to eat. When I say healthy I mean healthy for the environment, healthy for the eater, and even economically healthy places. To find these places I will go online and generate a list of restaurants and food place and attempt to visit them all. After visiting the restaurant I will take a couple photos and write a brief review of my experience. During the course of my project I plan to interview restaurant owners, try new foods, and gain a better understanding of how important food is and how big of a role it plays in everything we do.

            Through this project I plan to provide myself and my readers with healthy alternatives to the places where we constantly eat. I will share my first hand experiences in an attempt to get my readers to try new things. Every week I will try to visit at least two places on the list, possibly three or four depending on how hungry I am! Eating is one of my top five favorite things to do so I am really looking forward to this project and I expect that my closeness with the subject will surely show in each post. 

Response #2 Problem-Posing Assignment

In chapter three the issue of how dangerous working at a fast food restaurant actually is was brought to light. This troubles me deeply because most of the people that work at fast food restaurants are starting out their working careers in these restaurants. The dangers come in the forms of slips, falls, burns, strains, and in the worst case murders. In an industry that is filled with teenage workers and bright young minds this is clearly a problem. "In 1998, more restaurant workers were murdered on the job in the United States than police officers." A statistic like this doesn't make sense to me, how can people who work to flip burgers be more at risk than the people who put themselves directly in the line of fire? I can relate to this because I have worked in a fast food restaurant but I had never considered how many hidden dangerous were within the industry. Though most of the safety issues can be avoided by paying more attention the issues like having a gun put to your head and your life one in someone else's trigger finger have no easy solution. I can't imagine having to worry about my life everyday while going to work, as young adults we have enough problems as far as school and bills! Some places have tried to keep the amount of money in the cash register as low as possible but its clearly impossible for most places. The Occupational Safety and Health Administration has attempted to set guidelines in the workplace but haven't made too much progress. Other measures taken to to reduce violent crime include spending millions on new security measures like video cameras, panic buttons, drop-safes, burglar alarms, and additional lighting. The reason this is such a big problem to me is because there are not many easy solutions. I feel that if a effective safety course was introduced to each worker could tackle the issue of injuries at the workplace. But as far as murders go I feel that greater security systems should be developed. I had in mind a type of floor system that is run by electricity, every restaurant should have a security room where someone controls this floor and can watch the cameras. When a robbery is occurring they should be able to divert many volts of electricity to the place in which the robber is standing in order to subdue them. This seems a little bit far fetched but if we have the technology to blow up our own planet numerous times I feel that its possible.

Meaty Sabrociousness

I'm not sure about the all of my classmates but I know this class has definitely changed the way a few of us are eating food outside our homes! Last night there was an event in Chelsea Market, where I work hosted by the food network called "Chelsea Market After Dark" I was asked to work from 5 until 12. I said yes because I needed the cash but had no idea about the event I was about to be part of! As soon as I arrived at work the market was closed off to the public and interior designers and caterers began to set up. I was pretty confused so I just sat in my store and began to catch on some of Professor Alexanders reading. About an hour later my boss arrives with florescent blue bracelets that labeled me as a staff member, I put mine on and I wont lie I felt pretty cool. My boss described how the night was going to go and I became extremely excited. The event was pretty much a highly exclusive 120 dollar per person charity event where participators went around the market getting completely wasted and stuffing their faces with all the delectable foods the market had to offer!

I began to set up our table and ended up finishing in about 20 minutes. The event started at 9 so I had a couple of hours to walk the market and see all the kegs and thousands of wine glasses being set up thinking that I would definitely see them again later in the night I stroll back to my post. When the event finally began people did indeed come in and get trashed and stuff their faces, it literally only took about an hour before the market was transformed to a calm get together to a full blow fiesta! I was frantically putting out samples for all the guests with the help of my boss but we eventually ran out, everyone loved our nuts! So now it was time for to go and start my weekend early, in the name of charity of course! After intensely sampling the wines, whiskeys and ales it was time for me to have dinner.

After traveling to the Chelsea Thai, Bon Italia, Jaques Torres Chocolate, and One Lucky Duck my nostrils were taken hostage by Dicksons Farmstand Meats and their bite sized pulled pork sandwiches. I grabbed one and began to walk to the whiskey bar without chomping down yet and as soon as I finally decided to take a bite, I walked straight back and waited for them to make another one. They were preparing the sandwiches on the spot taking the freshly cooked pork out of the heating pans and putting some vegetable, I believe pickles in between the buns and impaling them in the center with sharp wooden sticks. I fell in love. Now i'm here still thinking about this sandwich and I decided to look up what I had eaten because this was one of the first times I've eaten meat outside of my house aside from emergency lunches and BEC's(Bacon Egg & Cheese) at LaGuardia. I found the website for Dicksons and browsed threw it when I came across the "Our Farms" tab, before this class I wouldn't have even clicked it but now it seemed to be the most important part of the website to me. I was relieved when I came across these few facts at the bottom of the page.

• The entire supply chain (farm to slaughterhouse to point-of-sale) must be no more than 400 miles long.
• Animal based feeds, prophylactic antibiotics or added hormones are not administered at any point of the animal’s life.
• The animals from which our meat comes must spend their life on the farm – no CAFO (Concentrated Animal Feeding Operations) or feedlots.

The page also contained a lot of other information which can be related to our class but these seemed to stand out to me the most. There is also a "Meat Facts" tab which I found interesting and pretty informative. Though they are on the pricey side I feel that it is definitely worth the extra couple of bucks and I'm glad to say I have a new place to go for my lunch break. I strongly encourage you to visit their website(http://dicksonsfarmstand.com/) and browse through it and if your interested in going its located in very chill and inviting atmosphere so don't be afraid to make the trip to Chelsea. 

Crunchy Wings (descriptive writing revised)

As I dashed out of my apartment without any sort of subtlety and complete disregard for my neighbors who were probably counting sheep. I decided I should relax, slow my role, and take a deep breath for I needed it because of the extreme amount of anticipation for what I was about to devour. I headed down the street full of gum chewed up and spit out forever becoming part of the cement, a smile on my face and my head held high. I was a block away from the restaurant I couldn’t even how to pronounce but I could already recognize the scent of my chicken wings being dipped in scolding dark yellow oil that’s probably been boiling for days. I wasn’t in the mood for general tso’s this afternoon because every time it comes with a couple pieces of chicken that are as hot as an iceberg. By the time my wings were ready to be inhaled, I still had to wait for my rice to finish being fried, as I watched the small Asian lady toss and turn my rice and vegetables with such precision and ferocity I began to salivate and get startled at the same time. I had never seen someone make my food with so much emotion. A tear dropped from my eye but before it hit the floor, I heard a high pitched DING! My order is ready and now I must mutilate these wings with my bear hands for I am a savage hear me roar!

Descriptive Writing

As I dashed out of my apartment without any sort of subtlety and complete disregard for my neighbors whom were probably counting sheep. I decided I should relax, slow my role, and take a deep breath for I needed it because of the extreme amount of anticipation for what I was about to devour. I headed down the street full of gum chewed up and spit out forever becoming part of the cement, a smile on my face and my head held sky high. I was a block away from the restaurant I didn’t even know how to pronounce but I could already recognize the scent of my chicken wings being dipped in scolding dark yellow oil that’s probably been boiling for hours. I wasn’t in the mood for general tso’s this afternoon because every time it comes with a couple pieces of chicken that are as hot as an iceberg. By the time my wings were ready to be inhaled, I still had to wait for my fried rice to finish being fried, as I watched the small Asian lady toss and turn my rice and vegetables with such precision and ferocity I beg to salivate and get startled at the same time. I had never seen someone make my food with so much emotion. A tear dropped from my eye but before it hit the floor, I heard a high pitched DING! My order is ready and now I must mutilate these wings with my bear hands for I am a savage hear me roar!

Annotation

Grady, Denise. "In Feast of Data on BPA Plastic, No Final Answer." New York Times. New York Times, 6 Sept. 2010. Web. 20 Sept. 2010. <http://www.nytimes.com/2010/09/07/science/07bpa.html?pagewanted=1&_r=3&ref=science>.

In this article Grady is discussing whether or not BPA is safe according to the latest research and experiments conducted. She also discusses the various amounts of groups and bills that feel that BPA is unsafe and should not be used. (not finished)

Como Estas

Hey all you blog reading peoples! You can't say that you're not a blog reader if you're reading this because it's a blog! This blog is dedicated to my Food Ethics class. My name is Hassan Malik and I am a freshman at LaGuardia Community College. I've just recently moved into the city from North Carolina where I've lived for most of my life. Now I reside in Spanish Harlem with my father and his family, where there's always something good cooking.

I'm Pakistani and Puerto Rican but I live in a Pakistani household so most if not all of the food we cook is Pakistani, luckily I'm surrounded by my fellow Puerto Ricans as soon as I step outside if I ever need my fix (spanish food). Most of our meals consist of rice, lentils, chicken, lamb, goat, and lots of vegetables. For the most part it is always spicy. My favorite dish to eat at home is chicken briyani, it consist of rice with chicken but has a distinct taste that I haven't been able to find anywhere else.

As far as food shopping stands my father goes to Jackson Heights once or twice a week to get our groceries, he's been buying it there ever since I can remember. Not only is most of the food cheaper over there but in order to follow his religion (Islam) he and the rest of the household must eat halal meats. I however was raised by my Puerto Rican mother so pretty much everything is fair game for me, but I do respect the household by not bringing outside meats home. But when im not in the house you can usually find me eating pizza, I personally think pizza is the greatest thing ever created by people, sometimes I think that aliens might have come down and taught humans how to make something so great! 

Since this is a blog I think I'm supposed to say whatever I'm feeling, and since the blog is about food and ethics and I feel that I must bring up something that came to my mind during environmental ethics this morning. Why have those little brats in the Trix cereal commercial never shared their cereal with the rabbit. They are selfish and it makes no sense...

end.