Bubba flipping burgers getting his dirty hands on your meal might make you sick, but Bobba inspecting the meatslop production line with constant pressure from upper management to be as efficient as possible according to whatever recent regulations were stripped back might accidentally spray the horse-meat product decontaminizer on the pig-meat product, generating a national pandemic.
follows with wall of vibes
LOL
Number of times the lettuce I grew at home this year made me shit a tsunami: 0
Number of times lettuce I bought at the store this year made me shit a tsunami: 1
1) you're taking my comment too seriously.
2) assuming I had enough space to subsistence farm for my household (I don't), I wouldn't try growing lettuce year-round. Lettuce in the cooler months, peppers and tomatoes in the warmer months.
3) the majority of the lettuce I've prepared in my home this year did come from my patio
Also, the GP doesn't read to me the way you're interpreting it. To me the GP has grown produce and purchased produce this year. The purchase hit him while the grown at home did not.
> If you're growing food to sustain yourself for a whole year, I'm assuming you're willing to sacrifice some indoor space to accommodate.
It would be unheard of for it to contain enough space to produce the family's annual supply of food. And pointless. If you're growing that much food, there's no reason to build walls around it.
I grow leafy greens in containers, and while not totally self sufficient, it provides a decent amount. I have multiple pots that I rotate through offsetting planting so new seedlings are going in as older plants are harvesting. If you're wanting head lettuce types then it's different, but if you just want leafy greens, you can totally do more than I think you're thinking you can.
But doesn't toxoplasmosis come from owning cats?
Nope. The correlation between cat ownership and toxoplasmosis is basically zero. Because toxoplasmosis comes from stray cats who poop in your garden and you catch them through the gardening. Something like 40% of toxoplasmosis cases come from gardening with people unaware that stray cats poop there. (The majority comes from eating undercooked food, like pork, because the pork grazed in fields where there was stray cat poop.)
So essentially doing your own gardening creates a risk vector that is significantly less present in industrial-level gardening of vegetables.
https://www.fda.gov/food/people-risk-foodborne-illness/toxop...
Like, it's not like we're scrubbing every crevice of every leaf with soap. We're spraying some water on a whole pile of it, and then like shaking it off or spinning it. It feels like theatre more than it does food safety.
And I'll confess, I don't even buy or consume fresh produce normally, besides apples and bananas.
Having looked into it, it's not clear at all how to do better at home than hosing it down with some plain water and spinning it dry-ish.
Soap ruins leafy vegetables. Dilute bleach seems strongly frowned upon. Vinegar doesn't necessarily kill enough things well-enough.
And water is just water. The efficaciousness of it reminds me of the handwashing scene from Pulp Fiction. https://www.youtube.com/watch?v=o4fDsq0k2rI
So facility risk seems similar or higher for the local shop, depending on specific people running it, but animal-bourne risk seems higher at the packing plant, which seems to be the more likely vector to me anyways.
No data on that. But qualitative experience shows the local farmer/butcher has much nicer/fresher looking/smelling meat than the Walmart.
There's your problem. Ground products are completely dispensable.
Supposing cows yield a better ratio of cut to ground meat (we've been breeding them for meat production and process them on an industrial scale), you'd still have to raise and kill a whole lot more cows to satisfy the world's current beef demand. I think good food safety practices and accepting a low, controlled risk of food-borne illness are justified by not having to kill as many animals.
[0] Not looking to start a discussion about the ethics of hunting. Not being in meat processing, this is an example I have first-hand knowledge of.
This is more a culinary and ethical argument than efficiency or safety. One should use the whole animal, in all its varieties, because they're delicious. Grinding otherwise edible parts of an animal killed on one's behalf because one disfavors (or is repulsed by) them seems to me much worse than the killing. Eat - and enjoy! - all of it or don't kill it.
It’s definitely better to freeze the left over bits and grind it yourself, but half the animal gets ground up regardless.
Who are you to say that it's wrong for me to enjoy some parts of the animal ground up, versus in their original shape? Either way the entire animal is being eaten and enjoyed, so there's no reasonable moral basis on which to say it's wrong. Your position would make sense if people were throwing away the cheek, tongue, etc but we aren't.
The other side of it is that many forms of contamination sporulate, so short of using a powerful surfactant to wipe it all away, the spores will survive basically forever until they hit growing conditions.
It's good that that plant is so well-run. But America doesn't lack for less well-run large meatpacking plants. Remember Boar's Head? - https://news.ycombinator.com/item?id=41403919