The Epic of Roostard, Part 3

giantlaser: "Roostard was delicious. Jayme cooked him with potatoes, carrots, and garlic in a roast pan, then served him with a white chicken gravy with Italian spices. It took almost two hours in the oven, rotating once and basting every 15 minutes with melted butter and rosemary. He was a little chewy, but roosters just aren't made for eating. I honestly think it was the best Roostard I've ever had. Thank you, Jayme.

In retrospect, the whole experience feels strangely visceral. Three days ago, this meal was walking around in my neighbor's yard, annoying me every morning at dawn. So I bought it, killed it, cooked it, and ate it. This reminds me of my place in the food chain at a deep level I've never experienced before.

In my head, the predator warred with my sense of empathy. We called our meal 'he', not 'it', because we knew him. We named him. We killed him. I couldn't help but remember my last moment with Roostard alive. In fact I can't forget, because we took a picture."

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At USDA, the Mouse Is in the House

(washingtonpost.com) : "Employees at the Department of Agriculture's main cafeteria were just sitting down to lunch on Friday when security guards ordered everyone in the huge eatery to leave. Al Qaeda? Bomb scare? No. Mouse droppings. The D.C. Department of Health closed the cafeteria for failing to pass inspection. Yes, the USDA, home to the Animal and Plant Health Inspection Service, the meat and poultry inspectors -- the agency that is part of the federal system for protecting the nation's food supply, was in violation of the D.C. Health Code. There were several citations, according to the inspection report, including: 'water leaking excessively' in the ceiling, employees not wearing hair restraints, and inadequate cleaning of the inside of ice machines, cabinets, surfaces and equipment. The biggest problem, however, seemed to be mouse droppings found everywhere -- in the dry storage room, by the salad bar, behind the ovens, near the serving line, ...

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