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Family Feud - Tran Family Recovering what?

prvi put danas probao prazan burek, ovo je odlična stvar

valjda se računa u vegetarijanska jela

Ako ne znaju da prave dobar burek, onda je prazan burek najbolji.

Zavisi dal ga prave sa mašću ili sa uljem.

Ode vegetarijanstvo k vragu. S mašćom, Barbarine, s masćom. Da ti kap curne niz lakat.

Ja samo mast priznajem, od ulja jedino hladno ceđena, maslinovo, bundevino, suncokretovo.

Pa, da. U ulje možeš da strpaš štagod, a u mas' samo svinju.

Meat Makes the Planet Thirsty

Quote
AUSTIN, Tex. — CALIFORNIA is experiencing one of its worst droughts on record. Just two and a half years ago, Folsom Lake, a major reservoir outside Sacramento, was at 83 percent capacity. Today it's down to 36 percent. In January, there was no measurable rain in downtown Los Angeles. Gov. Jerry Brown has declared a state of emergency. President Obama has pledged $183 million in emergency funding. The situation, despite last week's deluge in Southern California, is dire.
With California producing nearly half of the fruit and vegetables grown in the United States, attention has naturally focused on the water required to grow popular foods such as walnuts, broccoli, lettuce, tomatoes, strawberries, almonds and grapes. These crops are the ones that a recent report in the magazine Mother Jones highlighted as being unexpectedly water intensive. Who knew, for example, that it took 5.4 gallons to produce a head of broccoli, or 3.3 gallons to grow a single tomato? This information about the water footprint of food products — that is, the amount of water required to produce them — is important to understand, especially for a state that dedicates about 80 percent of its water to agriculture.


But for those truly interested in lowering their water footprint, those numbers pale next to the water required to fatten livestock. A 2012 study in the journal Ecosystems by Mesfin M. Mekonnen and Arjen Y. Hoekstra, both at the University of Twente in the Netherlands, tells an important story. Beef turns out to have an overall water footprint of roughly four million gallons per ton produced. By contrast, the water footprint for "sugar crops" like sugar beets is about 52,000 gallons per ton; for vegetables it's 85,000 gallons per ton; and for starchy roots it's about 102,200 gallons per ton.
Factor in the kind of water required to produce these foods, and the water situation looks even worse for the future of animal agriculture in drought-stricken regions that use what's known as "blue water," or water stored in lakes, rivers and aquifers, which California and much of the West depend on.
Vegetables use about 11,300 gallons per ton of blue water; starchy roots, about 4,200 gallons per ton; and fruit, about 38,800 gallons per ton. By comparison, pork consumes 121,000 gallons of blue water per ton of meat produced; beef, about 145,000 gallons per ton; and butter, some 122,800 gallons per ton. There's a reason other than the drought that Folsom Lake has dropped as precipitously as it has. Don't look at kale as the culprit. (Although some nuts, namely almonds, consume considerable blue water, even more than beef.) That said, a single plant is leading California's water consumption.
Unfortunately, it's a plant that's not generally cultivated for humans: alfalfa. Grown on over a million acres in California, alfalfa sucks up more water than any other crop in the state. And it has one primary destination: cattle. Increasingly popular grass-fed beef operations typically rely on alfalfa as a supplement to pasture grass. Alfalfa hay is also an integral feed source for factory-farmed cows, especially those involved in dairy production.



If Californians were eating all the beef they produced, one might write off alfalfa's water footprint as the cost of nurturing local food systems. But that's not what's happening. Californians are sending their alfalfa, and thus their water, to Asia. The reason is simple. It's more profitable to ship alfalfa hay from California to China than from the Imperial Valley to the Central Valley. Alfalfa growers are now exporting some 100 billion gallons of water a year from this drought-ridden region to the other side of the world in the form of alfalfa. All as more Asians are embracing the American-style, meat-hungry diet. 
Further intensifying this ecological injustice are incidents such as the Rancho Feeding Corporation's recent recall of 8.7 million pounds of beef because the meat lacked a full federal inspection. That equals 631.6 million gallons of water wasted by an industry with a far more complex and resource-intensive supply chain than the systems that move strawberries from farm to fork.



This comparison isn't to suggest that produce isn't occasionally recalled, but the Rancho incident reminds us that plants aren't slaughtered, a process that demands 132 gallons of water per animal carcass, contributing even more to livestock's expanding water footprint.
It's understandable for concerned consumers to feel helpless in the face of these complex industrial and global realities. But in the case of agriculture and drought, there's a clear and accessible action most citizens can take: reducing or, ideally, eliminating the consumption of animal products. Changing one's diet to replace 50 percent of animal products with edible plants like legumes, nuts and tubers results in a 30 percent reduction in an individual's food-related water footprint. Going vegetarian, a better option in many respects, reduces that water footprint by almost 60 percent.
It's seductive to think that we can continue along our carnivorous route, even in this era of climate instability. The environmental impact of cattle in California, however, reminds us how mistaken this idea is coming to seem.
  James McWilliams is a professor of history at Texas State University and the author, most recently, of "The Politics of the Pasture: How Two Cattle Inspired a National Debate About Eating Animals ."

I lizalice.

A što šef misli drugačije? I što cveće?

ja ne znam kako neko može da živi od ovolike travuljage

Pitaj krave.

pa to je to, nisam krava a nadam se da neću biti ni u narednom životu

ja bez mesa ne mogu da funkcionišem

Могао би да једеш и више меса. Са виршлама ти подваљују.

samo svinje i krave priznajem za meso, viršle mi dođu više kao salata!

danas spremam pastrmke, maltene sam vegetarijanac!

Па, да. Виршле спадају у шпаргле. Са пастрмкама је слично, сродне су пастрнаку и грешком могу да заврше у супи. Није чудо што омашиш у функционисању.

Quote from: Дадара on 13-04-2014, 15:00:41
pa to je to, nisam krava a nadam se da neću biti ni u narednom životu

ja bez mesa ne mogu da funkcionišem

to se tebi čini burazere
prošlog leta upoznam jednog starieg čoveka, on počme odma da drvi o makrobijotičkoj kujni;
trule banane crvljive jabuke, cvekle preliva medom i jede s brokolijem, misim se dobro je matori kaće pravimo roštilj :S
ali on priča o tome i priča i samo o tome, a isto ovako skoro penzijonisan, ne zna šta će od sebe ,ostareo pa poludeo ovako ko skalop i ja mislim , čovek se nalazi na jednoj od onih ljutih životnih raskrsnica kad menjaš religiju, grozničavo se plašiš neminovnog itd pa pošandrcao.
međutim, insistira on da napravi to neko jelo od sve prirodnih biljaka sirovih neprskanih i organskim truljenjem načetih, kaže jelo super + nemaš sudje da pereš
i ništa taman pre nego krenemo kući on ode u kujnu renda lupa secka ,iznese na astal činije neke. sve se šareni ko bašta , samo čekam kaće neka glista da se izmigolji iz posude i namigne mi.
ajde ajde jedite. he. nit ja dišem nit jelo miriše.
gutam knedle, tada sam znala: ko preživi pričaće.
kad ono međutim,
kad sam kusnula....
jabuka se stopila s rotkvicom, med to sve lepo sjedinijo, limun dao šmek, orasi krckaju šargarepe se ni ne osećaju a banane miluju nepca
ne možeš da se zaustaviš

extra stvar
on samo to jede
a i ćale moj što dimljene vešalice cepo počeo da jede neke trave u pedeset i kusur, otad, to je čovek koji ima životnu energiju nesagledivu, a mozak šljaka ko švajcarac veruj mi! ne zna engleski a podiže sisteme, ne zna poljoprivredu a diže plastenik

ne govorim ja o ukusima, nego bukvalno nemam snage nizašta kad ne jedem meso

zajebi one doručke kao u amerskim filmovima, neke pahuljice i mlijeko, neki humusi za ručak

sve čega se dofatim kad tako nešto jedem ispadam spor, senilan i slab

iskreno mislim da vegetarijanstvo odgovara samo ravničarskim narodima, nakon par stotina godina ti se privikne organizam, moj ćale je skoro pa Meho, ali s majčine strane hrana ima noge ili rep ili nije hrana

ne možeš vuku kupus da poturiš!

Čovek se na svašta navikne. Misliš da ne možeš, ali te onda okolnosti razuvere.

baš to.
nema čovek snage ni nekoliko vremena kad ostavi heroin posle valjda dobije neku snagilicu smešnu , xe

mda, to bih vam još povjerovao da nisam već čuo da neki na forumu ne mogu 3 Konanove knjige da nose u jednoj ruci

drugarica moja <3333

hajde da budem pošten, sad sam se sjetio falafela

otkad sam to probao smatram da Jevreji stvarno jesu izabrani narod, ko jebe Srbe kad samo znaju da nataknu na ražanj

falafel je hrana bogova, ja sam se bukvalno davio u tome kad sam bio u blizini jevrejske radnje

znam da ga prave i Libanci i da pripada orijentalnoj kuhinji uopšte, ali samo kod Jevreja sam to ždrao, ne znam da li je isti recept kod svih

fenomenomenalno

Jeste, dobar je falafel, ja sam čak i sumnjičavost spram humusa izlečio falafelom.

humus je odličan, iako leblebije ne mogu da smislim.

ovi ljudi nisu for real? ovo su fejkovani accounts?

Eno leš pileta mi se praćaka u šerpi na šporetu...šta sad da radim?

Ne bih da me izede Sotona, ni ko čoveka, ni energecki (ovo mu se garant manifestuje na disfunkciju di joj vreme ni mesto nije)...al' gladnjikav sam...

Drugo je pitanje, ako se odreknem ovog mrtvog pileta i preobrnem se u prahrišćana - kako da prosvetlim mačka mi? On je siroma karnivora, šargarepu ni da pogleda...a kako pobožan da ga pustim da propadne?

TODAY puts 'meatless' meat to the test: Does it taste like chicken?

Quote
Bill Gates and the founders of Twitter are betting millions that meat lovers will embrace a new plant-based product that mimics the taste of chicken and beef.

Meat substitutes have had a hard time making it to the dinner tables of Americans over the years, but the tech giants believe these newest products will pass the "tastes like chicken" test. Gates has met several times with Ethan Brown, whose product, Beyond Meat, is a mash-up of proteins from peas and plants. Just don't call it "fake" meat.





"I sort of bristle at the use of the word 'fake,''' Brown told TODAY's Craig Melvin during a tour of his Columbia, Mo. plant. "I just completely disagree with that. It is an assembly of amino acids, fats and water that is just like what you get out of an animal, so in my view, it is meat."
The TODAY anchors taste-tested Beyond Meat Friday to see if they could tell animal from the plant. They guessed wrong for the chicken and beef, and they are not alone: Gates blogged that he was "impressed" by Beyond Meat's chicken and couldn't tell the difference.



A key ingredient comes from a pea extract that undergoes a proprietary process.
"It's just very clean, so there's no starch with it, and there's very little fat,'' Brown said about the primary ingredient. "It's all protein, so it's been extracted from the pea."
The difficulty now comes in finding a way to convince carnivores to switch.
"(Gates) said if you can drop the price of this well below meat and get international distribution, you can make a real contribution to human nutrition,'' Brown said. "For me, it's really been about getting the texture right so its seamless for people. They can put it right in their favorite dish."

The company also plans to come out with a hamburger alternative this summer. The product includes no cholesterol, hormones or trans fats.



"It's convenient because it's already cooked, so all you have to do is heat it up in a pan with a little bit of oil,'' Brown said.

Gates and Yahoo co-founder Jerry Yang have invested in another plant-based food-tech company with an eye towards breaking into the $177 billion meat market. San Francisco-based start-up Hampton Creek Foods also uses a plant-based formula to replicate another staple: eggs. The company recently raised more than $30 million from private investors based on the promise of its egg-less mayonnaise.
"It's growing trend,'' industry expert Brian Todd told TODAY. "More and more, they're looking to appeal to the vegetarian audience and the wider audience of consumers who are interested in healthier products."

Malo sam i ja zaplakala.

http://youtu.be/NX4O6smZrLE

Аууууу... 

http://rt.com/news/197896-vegetarians-sperm-quality-research/

(гистро)

Pa, mene to ne iznenađuje baš toliko jer se za soju zna da sadrži dosta tog fito-estrogena i da od nje oće i muškarcu malo sisa da izraste ako preteruje. Tako da - iako ovo istraživanje malo neobično balansira uzorak i kontrolnu grupu, meni rezultat nije potpuno blesav...

http://www.iflscience.com/plants-and-animals/ordering-vegetarian-meal-there-s-more-animal-blood-your-hands

Evo, bar znamo koga ćemo prvo pred zid kad naši dođu na vlast  :



Većina vegetarijanaca pre ili kasnije počne da jede meso

QuoteStudija koju je predstavio američki HRC (Humane Research Council), neprofitna organizacija koja predstavlja ispitivanja javnog mnjenja za potrebe grupa koje se bore za prava životinja, pokazala je da se čak 86 odsto vegetarijanaca u jednom trenutku vraća raznovrsnoj ishrani koja uključuje i meso.





Vegani su međutim nešto utvrđeniji u svojim uverenjima, pa oko 70 odsto njih postaju svaštojedi.

Studija navodi da su razlozi zbog kojih ljudi počinju da se hrane po principima veganske ili vegetarijanske ishrane različiti i da su među njima briga za dobrobit životinja, staranje o ličnom zdravlju, odbojnost prema namirnicama životinjskog porekla, kao i ukus.

Međutim, glavna motivacija zbog kojih su sada bivši vegetarijanci i vegani odlučili da prekinu svoje nekadašnje navike u ishrani – zdravlje.

Studija koja je sprovedena na uzorku od 11.399 ispitanika širom SAD pokazala je da je striktno isključivanje mesa i drugih namirnica životinjskog porekla, za neke ljude neodrživo, zbog čega je potrebno odgovore potražiti u umerenom unosu namirnica svih grupa.

"Mnogo je produktivnije ubediti ljude da smanje unos mesa, nego da se u potpunosti odreknu svih proizvoda životinjskog porekla", stoji u izveštaju.

Što je pošteno, naravno. S druge strane, ima tu i kulturoloških elemenata. Pretpostavljam da je procenat posrnulih u Indiji značajno niži.

U Indiji nema toliko mesa, tj skupo je pa ga samim tim dobar deo stanovništva i ne jede, drugo vremenski uslovi, treće čini mi se vera. Pa ima onih što meditiraju što ne jedu ništa godinama.

Po meni je "glupav" izgovor zašto neko postaje vegetarijanac ili vegan: dobrobit životinja. Kao što pokazuje članak od gore mnogo više se ubije životinja pri proizvodnji soje, žitarica itd. Samo što izgleda da za njih gliste, pauci, mravi, puževi, miševi, gušteri, zmije nisu životinje.

Samo što se istom tom sojom i žitaricama hrane i životinje koje jedu oni koji nisu vegetarijanci, pa taj argument nikad nije imao baš mnogo smisla.

http://www.izvrsniblogeri.rs/pitanje-ukusa/

prehrambeni devijanti WIN!

Meni nikada nije smetalo opredeljenje vegetarijanaca nego obrazloženja

Видим ускоро ћемо моћи сви за исту софру и да будемо задовољни:

http://www.cnbc.com/2015/07/17/scientists-have-found-seaweed-that-tastes-like-bacon.html

Quote from: Meho Krljic on 05-12-2014, 12:18:55
Većina vegetarijanaca pre ili kasnije počne da jede meso

Hm, ja on i off ne jedem meso možda već 5 godina. Ni pre toga nisam bila neki mesožder. Poslednje dve godine uopšte nisam jela meso, a onda sam ga u jednom mesecu jela dva puta. Sve me ovo svrstava u nekog "fleksitarijanca", recimo, no kako je moj razlog što ne jedem meso isključivo humane prirode, ponekad stvarno moralno posrnem.  A ni onda ne jedem kuvano ili pečeno meso, veće neke suhomesnate proizvode na pici, sendviče i tako to (i to, uglavnom, kada mi ponestane para, ispada da je meso dosta jeftina hrana). Ipak, tešim se da tom i takvom redukcijom mesa u ishrani (gde prođu i godine, a da ne okusim meso) ipak dajem nekakav doprinos.

Moram da napomenem, doduše, da mi se čini da ne može svako da bude vegetarijanac. Meni je i nakon godina neunošenja mesa nivo gvožđa na gornjoj granici (pri tom se i ne hranim sasvim zdravo, tj. ne unosim baš redovno zamene za meso, proteine i sl.), ali lično znam ljude koji su pokušali da izbace meso iz ishrane, a nivo gvožđa im je u roku od par meseci opao do opasnih granica i gubitka zdravlja. Nisam sigurna od čega to zavisi. Kažu od krvne grupe.

o sveti petre, zivjeti nadomak bg-a i ne jesti meso smatram zlocinom. ali naj!

Evo, koga mrzi da žvaće i sve to:


Soylent 2.0: Use Less. Do More.

Quote
Today we are thrilled to announce the debut of the newest product in our line of nutritionally-complete staple foods: Soylent 2.0.

Soylent 2.0 is designed from the ground-up to provide the vitamins, minerals, fats, carbohydrates, and protein that the body needs - all in a convenient, ready-to-drink package.
"It has been an exciting year for the Soylent team, and thanks to my fantastic co-founders and colleagues we have built the foundations of a strong business," said Rob Rhinehart, Soylent Co-founder and CEO. "Soylent 2.0 is just the beginning of our continued expansion as we endeavor to improve the capability and efficiency of our industry through research and development, toward a future where food is abundant and its production is transparent."
A major step forward, Soylent 2.0 frees customers from crowded lunch lines at fast food restaurants and ends feelings of mid-morning hunger after inadequate breakfasts.
Not only are its ingredients vegan, Soylent 2.0 reaches an unprecedented level of environmental sustainability with half of its fat energy coming from farm-free, algae sources. This next generation agricultural technology has the potential to reduce the ecological impact of food production by orders of magnitude, signifying a major step towards a future of abundance, a world where optimal nutrition is the new normal.
Soylent 2.0 has a low glycemic index (GI=49.2) – the result of 47 percent of energy from healthy fats, 33 percent from slow digesting carbohydrates and 20 percent from protein. This provides an even, sustained release of energy, without spikes or crashes and a macronutrient ratio informed by our nutrition council for long-term health.
The protein source is soy, which contains an ideal ratio of amino acids for excellent nutrition, smooth digestion, and offers an exceptional level of purity from inorganic compounds.
Furthermore, each bottle of Soylent 2.0 contains 20 percent of daily values for all essential vitamins and minerals and has an unrefrigerated shelf life of one year. Avoiding refrigeration and spoilage further reduces the resource consumption of Soylent compared to other dietary staples.
Soylent 2.0 makes complete nutrition accessible to all, allowing one to worry less, buy less, waste less, and use less – while doing more with the time and energy saved.
The latest advancement in nutrition from the Soylent Team is available for pre-order today at www.soylent.com. For just $29.00, new subscribers will receive a 12-pack of Soylent 2.0 straight to their doorsteps. Shipments begin October 15.

 US-appointed egg lobby paid food blogs and targeted chef to crush vegan startup

Quote

Internal emails reveal coordinated attack by American Egg Board to quash the rise of Hampton Creek's egg alternative in possible breach of federal regulations

A government-controlled industry group targeted popular food bloggers, major publications and a celebrity chef as part of its sweeping effort to combat a perceived threat from an egg-replacement startup backed by some of Silicon Valley's biggest names, the Guardian can reveal.

The lobbyists' media counterattack, in possible violation of US department of agriculture rules, was coordinated by a marketing arm of the egg industry called the American Egg Board (AEB). It arose after AEB chief executive Joanne Ivy identified the fledgling technology startup Hampton Creek as a "crisis and major threat to the future" of the $5.5bn-a-year egg market.

A detailed review of emails, sent from inside the AEB and obtained by the Guardian, shows that the lobbyist's anti-Hampton Creek campaign sought to:

   
• Pay food bloggers as much as $2,500 a post to write online recipes and stories about the virtue of eggs that repeated the egg lobby group's "key messages"
• Confront Andrew Zimmern, who had featured Hampton Creek on his popular Travel Channel show Bizarre Foods and praised the company in a blog post characterized by top egg board executives as a "love letter"
• Target publications including Forbes and Buzzfeed that had written broadly positive articles about a Silicon Valley darling
• Unsuccessfully tried to recruit both the animal rights and autism activist Temple Grandin and the bestselling author and blogger Ree Drummond to publicly support the egg industry
• Buy Google advertisements to show AEB-sponsored content when people searched for Hampton Creek or its founder Josh Tetrick

The scale of the campaign – dubbed "Beyond Eggs" after Hampton Creek's original company name – shows the lengths to which a federally-appointed, industry-funded marketing group will go to squash a relatively small Silicon Valley startup, from enlisting a high-powered public relations firm to buying off unwitting bloggers.

One leading public health attorney, asked to review the internal communications, said the egg marketing group was in breach of a US department of agriculture (USDA) regulation that specifically prohibited "any advertising (including press releases) deemed disparaging to another commodity".
Tetrick called for the USDA to clamp down on the food lobby, as thousands of petitioners called on the White House to to investigate the USDA itself for "deceptive endorsements".
"This is a product that has been around for a very long time," the Hampton Creek founder said. "They are not used to competition and they don't know how to deal with it."

In statements, AEB's Ivy and a USDA official denied any wrongdoing. An agriculture department official said that it "does not condone any efforts to limit competing products in commerce".

The AEB contracted Edelman, the world's largest public relations company, to coordinate the attack. One passage within the email tranche suggests that AEB amended its contract with Edelman to include a section called "Beyond Eggs Consumer Research".

"Conduct qualitative/quantitative consumer research to pinpoint and prioritize areas of focus. For example, research will, ideally, provide actionable intelligence on what attacks are gaining traction with consumers and which are not so as to help industry calibrate level of communications response (if any) to ensure a consistent response strategy moving forward," the passage reads.

"Ads considered disparaging are those that depict other commodities in a negative or unpleasant light via either video, photography or statements," said attorney Michele Simon, of the law firm Foscolo and Handel, after reviewing the AEB emails. "The entire contract [amendment] with Edelman violates this rule."

Some of the web's biggest food blogs were unwittingly paid from the "Beyond Eggs" budget to write supportively about eggs as AEB executives privately expressed mounting frustration about Hampton Creek, whose high-profile backers include the Facebook backer Peter Thiel, billionaire investor Vinod Khosla and other Silicon Valley luminaries.

When one Edelman executive, Jamie Singer, advised that the board wait on "an eventual and organic balancing of the media narrative", Kevin Burkum, AEB's senior vice-president of marketing, shot back: "Help us understand why the recommended course of action seems to always be sit back and do nothing?"
The TV chef, the unwitting bloggers and the bagel quiche recipe
More recently, Hampton Creek has in fact faced its own PR woes with allegations of suspect science and hazardous work environments. And last month the US Food and Drug Administration warned the California startup that the name of its flagship product, Just Mayo, was misleading and and should be renamed, insisting an egg-less product should not be described as mayonnaise.

The emails reveal how AEB executives had grown increasingly frustrated about coverage of Hampton Creek, hailing the company as providing a high-tech and sustainable alternative to factory-farmed eggs.
In an email an AEB executive noted a blogpost by Zimmern – an influential TV celebrity – that complimented Hampton Creek and described caged-chicken egg production as "the poster child for everything farming and food systems shouldn't be".
The AEB executive complained Zimmern's post was "a new love letter" to Hampton Creek and suggested sending the TV chef a study underwritten by the AEB to contradict his take. A long exchange discussed whether or not to respond to Zimmern's offer to host a bake-off between Beyond Eggs and hen eggs.

On behalf of the egg group, Edelman contacted high-profile food blogger and Food Network star Drummond, author of several top-selling cookbooks. Drummond did not agree to work on the campaign, the emails indicate. The group also sought out Grandin, another famous figure whose endorsement would have been valuable. Grandin, too, appears to have declined.

In 2013, the AEB bought ads from Google against Hampton Creek's name and other search terms including Tetrick's name and his chief product, Just Mayo, so that links to egg board-sponsored talking points about industrial farming would pop up alongside links to Hampton Creek. The AEB emailed about how to deal with Buzzfeed's Rachel Sanders, who reported on the ads, and others who followed up on the campaign, in the emails.

The AEB retained at least five bloggers and contacted many more during the period covered by the emails. The bloggers disclosed the egg group's advertising on their sites. The two bloggers who responded to the Guardian for this article said they were completely unaware that the sponsorships were part of a concerted effort against Hampton Foods.

Hemi Weingarten, author of the popular food blog Fooducate and an occasional columnist for the Huffington Post, published a post marked as sponsored by the AEB entitled "10 Reasons to Love Eggs" that including this sentence: "At just $0.15 each, eggs are the least expensive source of high-quality protein per serving." This language is consistent with one of the American Egg Board's most regularly used talking points.

Weingarten said he knew nothing of the campaign against Hampton Creek and pointed out that his blog had published positive coverage of the company. "As part of our ad sales activities we reach out to healthy brands and commodity boards to spend their ad dollars to reach our audience," Weingarten told the Guardian.
Lori Lange, of the popular blog Recipe Girl, is listed by Edelman as receiving a fee of $2,500 for a bagel quiche recipe.Lange disclosed the post was sponsored. The Guardian emailed Lange for comment; she did not respond but did remove an AEB infographic that read in part: "Today's hens are producing more eggs and living longer due to better health, nutrition and living space."

Blogger Gaby Dalkin was paid $2,000 to include the AEB's "Incredible Eggs" talking points in a recipe for breakfast burritos, and Susan Whetzel of Doughmesstic included the language in her in her Italian Egg Frittata recipe, according to the emails. Both disclosed the posts were sponsored.

Whetzel said she, too, was unaware that the blogpost was considered part of a campaign against Hampton Creek by the AEB, and that she had adhered to the Federal Trade Commission's advertising guidelines by including a disclosure notice. "It's obvious it's a sponsored post," she wrote in an email to the Guardian.

Dalkin did not respond but an email bounceback said she was out of the country.
The 'balance' of a lobby, the rise of a startup and the Egg Person of the YearThe cache of 600 pages of AEB emails, first reported last week, was obtained by Ryan Shapiro, a Freedom of Information Act (Foia) expert at the Massachusetts Institute of Technology, and Washington DC-based Foia specialist attorney Jeffrey Light.
The messages show Ivy, who is set to leave the AEB at year's end after being named the industry's 2015 Egg Person of the Year, received many messages from egg producers and processors who make up the board's constituent members, are required by law to supply its budget and were evidently unnerved over the rise of Hampton Creek.

Ivy expressed a desire to push back at the positive media coverage the company would start to receive, from the pages of Forbes magazine to Buzzfeed and beyond.

"We know that shell egg producers are [...] feeling threatened by the introduction of this product," she wrote in a September 2013 email.



In a statement to the Guardian, Ivy said the AEB's efforts to "balance existing media efforts" were "common" practice and "part of a larger business strategy".

"While egg replacers have been around for many years, we recognize that the interest in this category has increased recently," she said. "n response, we bolstered our efforts to increase the demand for eggs and egg products through research, education and promotional activities.

"These activities, which are common within the consumer products industry, include continuing to work with industry thought-leaders, conducting a paid social media strategy to balance existing media efforts and liaising with partner organizations."

However it is the process of targeting a perceived rival that could prove most controversial for the AEB, a statutory body paid for by industry but partly appointed by the US agriculture secretary. Paid-for or "sponsored" blogposts are not uncommon, but the notion that a quasi-governmental body funded a campaign to undercut a Silicon Valley food startup could raise eyebrows.

Tetrick, the Hampton Creek founder, called for a congressional inquiry on Thursday, saying that the agriculture department should be held responsible for the AEB's actions.

"They have gone way beyond what they are allowed to do," Tetrick said of the egg lobbying group.

He said the scale of the egg lobby's retaliation against his company's rise was "hard to wrap your head around".


"They play the same game over and over again," he told the Guardian on Friday. "They say they are doing it to promote eggs, but it's got nothing to do with competition."

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