ROCHESTER, MN—Hailing it as the best-tasting and most satisfying such product on the market, vegetarian food manufacturer Greenwood Farms unveiled a more realistic meat substitute Friday made from soy raised in brutally cruel conditions.
  • seathru@lemm.eeEnglish
    0·
    10 months ago

    Works for hot peppers. The worse you treat them while growing; the hotter, angrier and tastier they get.

    • Zoboomafoo@slrpnk.netEnglish
      0·
      10 months ago

      Certain vegetables like leeks get buried as they sprout to make the “shoot” part as long as possible.

      Rhubarb is grown in near complete darkness, and it screams as it grows towards a light it’ll never reach

      • CarbonIceDragon@pawb.socialEnglish
        0·
        10 months ago

        Where does the rhubarb get energy then? Does it just rely on stored energy in the seed or roots or something and get given light eventually, or can it actually use tiny amounts of light?

        • Zoboomafoo@slrpnk.netEnglish
          0·
          10 months ago

          The plant has an energy reserve underground that is allowed to build up for a year or two before starting to harvest.

          If you are doing it sustainably, you can harvest the shoots until they start showing signs of undernourishment, then you stop harvesting and let it build energy back up.

          Forcing the rhubarb is an option for the shoots you plan on eating, they grow faster and sweeter than if they grow naturally

          • NielsBohron@lemmy.worldEnglish
            0·
            10 months ago

            The plant has an energy reserve underground that is allowed to build up for a year or two before starting to harvest.

            Not a botanist, but I’m pretty sure that’s why rhubarb is so sweet. Those energy reserves are mostly sugar, so maximizing the energy reserves maximizes the sweetness, like you note below.

            • hydroptic@sopuli.xyzEnglish
              01·
              10 months ago

              Yeah the rhubarb that people grow in their own gardens without a rhubarb torture cellar is way more sour than store-bought, in my experience.

  • hydroptic@sopuli.xyzEnglish
    01·
    10 months ago

    This is going to trigger so many broflakes who have made eating meat their whole personality.

    And before anybody starts screeching, I’m not even a vegan. I do mostly make vegan food at home, but you can pry my cheese out of my cold, dead hands, and I also occasionally eat fish or meat.

    • 768@sh.itjust.worksEnglish
      0·
      10 months ago

      This going to trigger so many >!cheeseflakes!< who have made eating cheese their whole personality.

      And before any body starts screeching, I’m not even a vegan. I do mostly make vegan home at food, but you can pry my cold, dead hands out of my cheese, and I also occasionally eat fish or meat.