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Spaced out ramblings...

@spacedoutrocketeer / spacedoutrocketeer.tumblr.com

Hey name's Dylan 30 years old and living the life in the American Northwest and West Coast. Married to a beautiful woman with soft dark eyes. Bit of an insomniac.
((Header illustration from Sabina Hahn sabinahahn.com
"The Minotaur takes a Cigarette Break"))
The username is the same everywhere where applicable.
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calder

vegans make peace with honey

no shut up do it

vegans will pretend not to hear when natives tell them their agave products are unsustainable because they have whimsical feelings about, and i cannot stress this enough, the freedom of hive insects

Honey is literally murder but go off

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kasaron

Prove it.

They literally puke their guts up to make your honey

I have not seen any evidence tonsugges they are harmed or die in the process of production. They do regurgitate the nectar as part of the process to concentrate it into honey (an interesting process) but they do not suffer any injury during this process. If they did, the cost to produce honey, which is done naturally as a measure to survive over winter and through times of lower availability, would outweigh the benefits. If you kill several bees to produce enough honey to make one more bee, It makes no sense. Any animal that did that would die, even with human intervention.

Do you have any sources which suggest otherwise? I’d be interested to hear of this (relatively publicly available) information was false or misunderstood.

Bee farmers use whats called a honey maker. It’s a crude devices. It similar to a meat grinder. They force the bees in and grind them up. What comes out is a paste. That paste is later filtered into what we know as honey

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hematite2

This is the funniest thing I’ve ever read

@zoologicallyobsessed please show us pics of your bee grinder

they might be falsely thinking about a honey extractor machine. but all these do is you place the beehive frames inside and a motor rotates it at a speed that removes the honey, which is then tapped through a tap at the bottom. 

…do they think they put bees in that and spin them around until they vomit…?

bee carnival

bad and naughty bees get put into the b e e c e n t r i f u g e to extract their honey

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bastlynn

Vegans coming after beekeepers is one of my major teeth grinding annoyances. For many reasons, because there’s so many lies. And to go one step further because it’s such a waste. You see, the strongest vegan argument is that they don’t want to exploit animals or take from them without their consent.

… but… Bees consent. NO. I’M NOT KIDDING.

How? Bee hives aren’t kept on leashes. They’re outside, the bees can travel miles every day. They follow their queen. Who is also outside, not on a leash, and can travel miles every day. If she doesn’t like the hive for any reason - for example: it got too hot, too cold, too messy, too filled with sugary stuff and they need more space… then the queen leaves. And with her the hive.

The queen stays in the hive because the hive is the best place to live. Period. Done. End of. If the hive is staying with the beekeeper it’s because the keeper is doing their job correctly and keeping them happy because the bees can, and do, leave bad beekeepers.

Of all the animals we have domesticated as livestock, bees are the ones you can most easily argue are consenting participants in their keeping.

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mystical-mew

Here it is. The bee post is back

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korrasera

I feel compelled to explain the misconception part for anyone who doesn’t know anything about beekeeping and finds any of this confusing. This might be a little redundant, but I’m scratching an itch.

  1. Harvesting honey does not murder bees.
  2. The device pictured above does not mash up bees or their hives.
  3. There’s no ethical concern when it comes to eating honey, it’s totally ethical as food is concerned.

Bees manufacture honey using pollen. They store it in the cells of their hive, where it’s used as food for the colony, particularly the larvae growing into the next generation of bees.

When you harvest honey, you remove parts of the hive that are being used to store the honey, without taking any bees along for the ride. Those parts of the hive are then put into a device, like the centrifugal extractor shown above by gemstone-gynoid, where the parts are spun really fast to pull extract the honey. The honey gets collected on the walls of the extractor, drips down, and can then be filtered and bottled for human use.

So.

It turns out that bees love making honey and can make more of it than they’d ever need. It also turns out that beekeepers taking care of hives and harvesting their honey keeps bees healthy and thriving, more so than they’d normally accomplish on their own. And we really need bees healthy and thriving because they help us grow an astonishing amount of food by pollinating plants.

Like, there’s no need to have a conversation about this, anyone who claims that harvesting honey requires that you kill bees is lying. Either they don’t know anything about beekeeping and are just repeating a lie someone else told them, or they know that they’re lying and they’re just straight up trying to deceive people. Neither is a good look.

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ariaste

And just one more point of clarification – “cells of the hive” doesn’t mean the anatomical cells of the bees’ bodies, it means the little holes in the honeycomb of the physical structure of the hives, which they build using beeswax. Think of it like a bee pantry. They put their honey in the pantry, but since they’re working hard every day, they often make wayyyyyy too much of it. So the beekeepers come along and take the extra honeycomb that the bees don’t need and aren’t going to use, but they leave plenty behind for the bees to eat. Additionally, if anything happens to the hive’s honey supplies in the winter, the beekeepers can supplement their food by either giving some honey back or giving them sugar water. Also, fun fact! When beekeepers extract the honey from the comb, they often leave all their equipment out afterwards so the bees can come along and clean up, re-collecting any traces of honey or wax left behind, which get put back into the hive and recycled. Any leftover waste (dirt and grime from old comb, for example, or bees that died natural deaths of old age) makes great fertilizer for the plants that produce the pollen the bees make next year. No waste!

Vegans, the bees are not going to stop making honey if they’re left to their own devices in the wild. The bees are just doing a thing that bees do. Eating honey is not exploitation, it’s sustainability. That said, if you’re still worried about the ethics, I’d recommend looking up some local beekeepers/honey farms in your area and reaching out to them for more education! I’ve known a lot of beekeepers that are really excited about doing education and outreach to teach people about the importance of pollinators, the partnership between bees and beekeepers, and the process of how honey is collected. Some honey farms will even give you a tour of their process so you can see in person how it’s made and that it’s not a harmful or exploitative process for the bees at all! (and of course eating local honey gives you an amazing connection to your local environment, both spiritually and physically?? like apparently eating local honey can help with seasonal allergies??? it’s really cool)

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When I tell you that I have an ache in my heart for my friends and loved ones to just be able to heal and mend in their own time it means that I’d tear the world apart atom by atom and reshape it to make it a place fit and safe for them.

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I’m reeling.

Rather I should say that like the rest of the culinary world and those that inhabit it I too am feeling the wake of a passing giant. I’m not going to say that he ignited my passion for cooking because I loved food looooong before I had ever really realized who he was as a kid. My first experience with his writing was the annotated form of Kitchen Confidential and that’s where I fell in love with this man, not because of the rock and roll lifestyle that he laid out in his early years of cooking but because here he was rereading his own book and making fun of himself in the margins for being a stuck up little prick for what his idea of fine dining was. I’d never seen someone who was famous in the public openly ridicule their past self as much as he did and it was amazing, he was amazing.

He was never afraid to speak up about hard or difficult issues, his blunt meanings and eloquent writing/narration kept me consuming just about anything he put out from the first time I saw “No Reservations” to reading Medium Raw on a flight out to Nashville I took last February. His life was a fantastic tale of trial and tribulations from addiction and living in Hell’s Kitchen to fame and fortune with buttery soft hands (as he put it). He changed how I approach new people, places and the food that fills their streets whether that be in a street stall or a restaurant with white linens and waaaaaay too many pieces of silverware.

What I’m feeling is what many in the industry are feeling right now, not the passing of celebrity chef/writer but the passing of a mentor. He taught us how to live not only in traveling around the world but showing us the beauty and kindness of the people he visited no matter what country he turned up in. The world isn’t such a scary place to me since Tony taught me that everybody likes to get hammered and eat fried fish as much as I do, that they were just like everyone else trying to live their best life. You were an amazing person Tony rest in peace.

Whoever reads this or atleast sees this last line, please if you feel like you can’t take life anymore please don’t be afraid to call this number: 1-800-273-8255

I should update this and say that the hotline now has its own emergency number at 988. Please reach out and seek help if this post or others like it find you at a low point.

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I feel if I just focus on that little black space between the static in my thoughts that maybe I’ll be able to find something new.

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For fuckssake I’m convinced Elno would have been on that damn submersible if he had a chance with how badly his decision making skills are.

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It’s a sad day but I need to retire my clogs after 4 years of distinguished service. Anyone know of a decent non slip that’s decently light weight? My clogs are great for keeping my feet from screaming at me but I move about 5x slower in them and than vans.

The answer was always to embrace the Birkenstocks.

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HOTTAKE:

Honestly we should just eliminate chef’s coats.

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sujthechef

No

Allow me to elaborate….

A well made chefs coat has several features that are INCREDIBLY USEFUL specifically for kitchen folks…

For example, it has a couple of safety features. A well-made chefs coat is made of different fabrics in your T-shirt and a much tighter weave the end result of which is that if you spill hot water or oil or something down the front of it it takes longer for it to seep through and burn your skin, Coupled with the fact that chef jackets are, by design, loose (and even once a scalding hot liquid seeps through it, you won’t have that directly on your skin) you can save yourself a lot of burns by wearing one. And that’s before we get tot the fact that at least the good ones are somewhat flame retardant.

Beyond that, the customary pocket on the sleeve that’s great for sharpies and thermometers… the fact I can switch the way I have the front buttoned to hide (or at least reduce) kitchen mess…

Also, I happen to like the distinctive look for my chosen profession. It’s great to know that the next time I have a job interview I don’t have to worry the tiniest bit about having a nice suit, I can just wear a very clean Chef’s jacket and black pants… Fuck neckties.

I get all your points and honestly I know a lot of people who agree and have the same value for the distinctive look.

It’s just a personal preference for me because I overheat pretty easily in the summer months as they inevitably will always stick me on Grill or broiler so I just prefer something short sleeved and breathable. For what it’s worth the chef’s coat has pretty much never given me any extra protection as far as oil or water no matter the thickness or material or how loose it lays but most of my injuries have always been forearm down where the sleeve usually shifts.

I think there are valid arguments for either side so to each their own so to speak.

After a little growth and careful consideration I take it back… Chef coats still need to burn and be destroyed.

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texnessa

Chef’s coats have saved my skin- literally- from more than one asshole who doesn’t know how to properly secure the top of a fucking blender full of molten hot whathaveyou.  If you spray starch the shit out of them, they build up a layer that makes them almost flame retardant. Yes, they can be hot as fuck, but the little squirrel pockets that mine have [all short sleeved and all from Tilit NYC- Chef owned/designed company] give me places not just for Sharpies and a thermo but also a tasting spoon, a cake tester, a Moleskine and the occasional gummy bear.  I also always end up working grill on the hottest day of the year but I’m short and a chick and need that coat to keep me from burning my fucking tits off.

That said, I love me a French work shirt in the summer.

See I get the arguments for the coat really I do but in my experience they’ve never saved me from anything. I do have some personal ones that are black short sleeves which are nice for the summer but my hospitality company wants me to wear their “uniform” which is a lot of older super thin chef coats that haven’t don’t provide any protection. If I could wear the nicer ones I probably wouldn’t feel so strongly against them but for now that’s where I’m at.

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HOTTAKE:

Honestly we should just eliminate chef’s coats.

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sujthechef

No

Allow me to elaborate….

A well made chefs coat has several features that are INCREDIBLY USEFUL specifically for kitchen folks…

For example, it has a couple of safety features. A well-made chefs coat is made of different fabrics in your T-shirt and a much tighter weave the end result of which is that if you spill hot water or oil or something down the front of it it takes longer for it to seep through and burn your skin, Coupled with the fact that chef jackets are, by design, loose (and even once a scalding hot liquid seeps through it, you won’t have that directly on your skin) you can save yourself a lot of burns by wearing one. And that’s before we get tot the fact that at least the good ones are somewhat flame retardant.

Beyond that, the customary pocket on the sleeve that’s great for sharpies and thermometers… the fact I can switch the way I have the front buttoned to hide (or at least reduce) kitchen mess…

Also, I happen to like the distinctive look for my chosen profession. It’s great to know that the next time I have a job interview I don’t have to worry the tiniest bit about having a nice suit, I can just wear a very clean Chef’s jacket and black pants… Fuck neckties.

I get all your points and honestly I know a lot of people who agree and have the same value for the distinctive look.

It’s just a personal preference for me because I overheat pretty easily in the summer months as they inevitably will always stick me on Grill or broiler so I just prefer something short sleeved and breathable. For what it’s worth the chef’s coat has pretty much never given me any extra protection as far as oil or water no matter the thickness or material or how loose it lays but most of my injuries have always been forearm down where the sleeve usually shifts.

I think there are valid arguments for either side so to each their own so to speak.

After a little growth and careful consideration I take it back… Chef coats still need to burn and be destroyed.

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The nice thing about tumblr is that all my rants from the last several years are here but I can’t remember any of the tags I used.

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I have this mix of anxiousness and excitement and feeling of static in my finger tips at being able to work under a Michelin rated chef.

I still remember this feeling and it’s lead to some amazing growth and opportunity but not in the way I expected. I’m ten times the chef now than I was here but there’s something bittersweet being this jaded when I was so positive back then.

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Wonder how many people are going to come back here now with the Elon bs.

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When will people just be able to admit and take responsibility of their mistakes?

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Forfuckssake stop saying “Adulting” most of y’all are hitting your thirties, you’re just adults.

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Hey, if you’ve ever hesitated to share knowledge resources because there was a fear built up that you’d get overtaken by another person and their growth.

Go and try a little harder to be less of a piece of trash and more of a person.

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Something that’s innately fun to mention to your coworkers (who evidently have nothing better to do than stand around) when you’re breaking pork bones/spine to roast for jus with a hatchet:

“Every time I do this I think about how pork bones have a similar density and strength to human bones”

*SLAM*

Continuing into this thought is discussing with your other morbidly humored coworker whether or not you could turn your own leg into prosciutto.

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