Zuckerberg’s New Deal – If You Don’t Kill It, Don’t Eat It

First, let me tell you I am not a Facebook fan.  Just too much info for me.  I provide enough here.  You don’t want to know more and I don’t want to read more.  Anyways….


I am a fan of Mark Zuckerberg’s new eating program and that is to take responsibility for your food and know where it comes from.  Here’s what he said

“This year, my personal challenge is around being thankful for the food I have  to eat. I think many people forget that a living being has to die for you to eat  meat, so my goal revolves around not letting myself forget that and being  thankful for what I have. This year I’ve basically become a vegetarian since the  only meat I’m eating is from animals I’ve killed myself. So far, this has been a  good experience. I’m eating a lot healthier foods and I’ve learned a lot about  sustainable farming and raising of animals.

“I started thinking about this last year when I had a pig roast at my house.  A bunch of people told me that even though they loved eating pork, they really  didn’t want to think about the fact that the pig used to be alive. That just  seemed irresponsible to me. I don’t have an issue with anything people choose to  eat, but I do think they should take responsibility and be thankful for what  they eat rather than trying to ignore where it came from.”

Read more:  Zuckerberg eating meat he kills | San Francisco Business Times

This isn’t new, but it is brave.  Shows like “Kill It, Cook It, Eat It” show gueling tests of raising, killing and eating animals.  Some can do it, while others can’t.  Michael Pollen researched and wrote about the various ways animals are raised and killed for your dinner table in the Omnivore’s Dilemma.  He too killed his own meal.  But Mark Zuckerberg is commiting himself to eating only meat from animals he personally kills for an entire year.  It’s an interesting choice and responsibility and I’m sure one where most would quickly become vegetarian.

Coincidentally here’s the conversation my daughter and I had when she was being tucked in last night:

“I don’t want to eat animals.”  she said.

“That’s fine.  It shouldn’t be too hard for you.  We’re eating more vegetarian and vegan meals like Aunt Christy, and if you don’t want to eat meat when we’re having it, that’s fine.  But you also need to know what you won’t be able to eat”, I said.

“Like what?  I already don’t eat chicken and steak.  And I only like vegan hot dogs,” she proclaimed.

“What about bacon?” I asked.

“Bacon comes from an animal?  Which one?” she asked.

I answered, “A pig”.

She started laughing in disbelief.  Then said “Turkey bacon comes from a pig?!”

I then laughed and said, “Turkey bacon comes from a turkey.  But bacon you like in a restaurant comes from a pig.”

“Oh, ” she said.

The conversation ended there.  She doesn’t have bacon often, but she does like it.  Not sure what will happen next.  We had chicken left-overs and grilled veggies turned into burritos tonight for dinner.  She skipped meat and went bean, veggies and cheese only.  I’ll keep you posted on her eating habits.

And I’m sure Mr. Zuckerman will too.

(Funny it was a pig that got both my daughter and Zuckerman thinking…but in opposite directions)


Mom’s Meatloaf Made Better with…..

BACON!  O.k. so this is not big news for most people.  However it was for my kids.  I guess I hadn’t put bacon on the top of my meatloaf or at least not that they could remember.  At first, they said “ew, mom.  That doesn’t look good” (see pic).  Of course once it came out of the oven they were fighting over who got more bacon on their slice.  Now, I should warn you, I didn’t go whole hog.  This was turkey bacon.  But it was delicious without being gluttonous. 

This was also a good make ahead recipe.  I’m finding I’m cooking or at least prepping my mid-week dinners around 3:30.  With the kids’ school and activities’ schedule, this is when we’re home before rushing out to a 4:45 class of Tae Kwon Do or Performing Arts.  Coming home at 6 is rough if you have to make dinner, give showers and get kids to get bed by 8.   So making ahead is key.

Here’s my recipe from The Petit Appetit cookbook, with the additional directions for bacon.

Mom’s Meat Loaf

Here's before cooking. (It smelled so good, we ate it before I could take a cooked pic.)

Why is it meat loaf and not something sexier like “beefcake”?   This version has some unexpected veggies inside for choosey eaters.  Serve with roasted red pepper sauce  or ketchup for dipping.  Mashed carrots and potatoes is the perfect side dish. 

 ¼ cup diced organic red pepper

¼ cup diced organic carrot

¼ cup diced onion

2 cage- free organic eggs, slightly beaten

¼ cup milk

1 tablespoon fresh parsley

1 tablespoon Worcestershire sauce

2 tablespoons freshly grated parmesan cheese

¼ teaspoon sea salt

¼ teaspoon black pepper

¼ cup dry bread crumbs

2 pounds organic lean ground beef (no more than 10% fat)

 optional:  6 pieces turkey bacon

Preheat oven to 375 F.  Line shallow baking pan with aluminum foil, and grease with cooking oil.  In a large bowl combine all ingredients except beef.  Add beef and mix with a rubber spatula or your hands, so everything is evenly distributed.  Shape meat into desired shape and place in prepared pan.  It is best if meat does not touch sides of pan. (optional: drape uncooked turkey bacon over the top or meatloaf before baking) 

Bake meat loaf 45 – 55 minutes of until done.  Allow meat to rest for 10 minutes.

Shape it up!  A meatloaf can be formed into a traditional square or rectangle shape, but how about a fish or a heart?  This recipe also works well by filling greased muffin tins with meat mixture.  This is fun for kids and will make about 24 round beef cakes, and take less time to cook, about 30 – 35 minutes.