Archive for thickburger

Listen to Our Radio Station… and Perish!

Posted in Burgers, Fast Food, STUFF ABOUT MEAT with tags , , , on June 18, 2008 by chomposaurus

Driving through quiet Bladenboro, NC yesterday, I had my radio tuned to KZQ: Myrtle Beach’s station for New Rock. After rocking out alongside the corn and tobacco to “Cult of Personality”, I was intrigued by the station’s newest competition, where you could “fill up for free for a year.” Apparently, you got free gas on the station – not bad considering it now costs something like eight million dollars per cubic inch for sweet, light crude. Then I heard the second way they would fill you up:

A grand prize winner will be randomly drawn from all entries to win… 52 Hardee’s 1/3 Thickburger certificates- good for a whole year’s worth of great sandwiches.

My friends, Hardee’s Prime Rib Thickburger contains 48 grams of fat, 780 calories and 1480 mg of Sodium. This radio station is giving you a year’s supply of death. Or 40,000 calories, 2500 grams of fat and 77,000 mg of sodium to be exact. It’s probably best you don’t call in and stick with ham on rye instead.

Although given current gas prices, you could probably make a killing liquefying the burgers and selling them as ethanol at the side of the road.

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The Slaughter of a Pig, Becal, Mexico

Posted in MEAT POLITICS, Pork, STUFF ABOUT MEAT, World of Meat with tags , , , , , on June 13, 2008 by chomposaurus


The modern American meat eater has at least a passing awareness of where his or her meat comes from. By now, sustained campaigns from all corners of the food world, including farmers, journalists, politicians and vegangelicals, have illustrated the origins and consequences of eating meat, for better or worse. Images of happy “organic” cows or caged, mutilated veal are not hard to find, and the typical carnivore now navigates bans on foie gras, veal and transfat along with crazed excesses like Hardy’s Thickburgers or the turducken.

But in America, one thing we do not do much is slaughter our own meat. We do not go face to face with the animal we are about to ingest. Although hunting remains popular, with about 12 million Americans going after game or fowl each year, it’s still undertaken by relatively small fraction of the population, with even fewer actually eating what they kill (if they manage to shoot anything at all). Bottom line: we are separated from what we eat, even if, thanks to the internet and increased consumer awareness, it is by a thinner line.

Such is not the case in Becal, a small town outside Merida, the capitol of the state of Campeche, Mexico. Our correspondent P. Sundae went to this scorchingly beautiful area this spring on a mission to help build new schools. One night, at a large gathering of some of the local residents, P. and his fellow builders were treated to full-on pig roast. What they hadn’t expected was to see the actual pig they were about to eat slaughtered and cleaned in front of them. It was a moving and at times brutal experience. Fortunately, P. was wise enough to document it. What follows are pictures and videos from before, during and after – including graphic images of the pig being killed and then prepared. Although you may be initially repulsed or disturbed, you will hopefully find them as fascinating as I did. Few of us here in America understand what and how we eat – and in this way, we are less advanced than most of the world.

Due to their intense content, the pictures & video are on a separate page. Click here to view them.