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I’ve concluded that with personal boycotts, perfect is the enemy of good. Time was I’d decide to boycott someone like Nestle but then fall off the wagon when I had a Smarties craving and then just sort of stop doing the rest of it.
So now I take the approach of trying to look for an alternative, but if I can’t find it then I won’t beat myself up about it, I’ll keep trying tomorrow. It’s not great but it’s better than what I was doing before.
That said, it wasn’t at all difficult to cut all the US grocery brands out of my shopping when Trump started his tariff bullshit, cause it’s all hyper-processed artificially coloured crap to begin with.
Kind of reminds me of a vegan couple I knew in college. They did a speech in class (for public speaking), and one of the points was "Even just cutting meat out one day a week, like with meatless mondays, helps a lot more than you'd expect"
Even cutting back can make a dent
Looking at the average meat consumption is crazy tbh. We buy less between the 2 of us, even if you include the bone/fat/skin as when I do buy it I get the cheapest cuts. Got a small cut of pork shoulder for this week, and that is the entire weeks meat, 4 meals from the pork with the other 3 being vegetarian (cheese/honey so not vegan)
Beekeeper here. For the life of me, I can't understand why vegans can't have honey. I understand it is an animal product. But there is no harm to bees when harvesting honey properly.
Same goes for wool. Have you ever seen a sheep that hasn't been sheared?
I do know vegans that are fine with eating honey, but generally it isn't considered a vegan food.
Any interesting recipes for the pork shoulder? I took one out of the freezer yesterday that I'm going to be braising today, but also I have another bigger one in the freezer that I should do something with at some point
It needs time to reduce how tough it is, either slow cooking it or let it soak in vinegar (and other things for seasoning) for a long time before cooking. Often go for that if I am going to cook it over a firepit.
This week I will be slow cooking it in a pasta sauce. Skin/fat removed and frozen to use another time, rendering the fat in a saucepan and keep it cooking until the solid bits go crispy, delicious with salt and I keep the fat in a pot in the fridge. I freeze it so that I can render it in batches as its quite a mess to clean up and loves sticking to the pan. I do wonder if a wire mesh to keep it off the base of the pan would help.