Ravenous for Meat, China Faces a Climate Quandary

Undark ^ | 07.30.2018 | Marcello Rossi

[Zhang Fei]

At the center of the table in a modest, high-rise apartment in the teeming city of Shenzhen, China, a simmering pot of soup stock was surrounded by large platters featuring mushrooms, different kinds of thinly shaved meat, lettuce, potato, cauliflower, eggs, and shrimp. Folding his hands together, Jian Zhang, a onetime rural farmer who now works as an employee for a small consulting firm in the city, asked his fellow diners to give thanks for the meal — the likes of which he could have only dreamed of when growing up in a remote village in the Jiangxi province.

The reason was simple: His family was so poor that they had to make do with barely sufficient food supplies. “I often went hungry when I was a kid,” said Zhang, his voice betraying the painful memories of a hard childhood. Until the late 1980s, when the state-imposed food rationing system was phased out from people’s daily lives, food supplies were in serious shortage across China. Coupons for buying basic foodstuffs like grain, flour, rice, oil, and eggs were issued based on monthly rations.

Meat, recalled Zhang as he dipped a piece of beef into the bubbly broth, was a rare luxury that his family could afford “two or three times a month.”

Things have changed remarkably since then. In the past three decades, breakneck industrial development and economic growth have driven millions of Chinese from rural areas to cities, altering much about the Chinese way of life, especially in terms of their day-to-day eating habits — an evolution perhaps most pointedly crystallized in the average Chinese consumer’s access to meat. Once a rare luxury, it has now become a commonplace. “I still remember when beef was nicknamed the millionaire’s meat,” said Zhang, who reckoned that he spends around 600 yuan

[Zhang Fei]

Laughable tree hugger essay about how increasing Chinese consumption of meat threatens Xi's CO2 emissions target. First, Xi's target is purely for PR effect vis-a-vis Western tree huggers. Second, feed crops turn a huge amount of CO2 into O2. And it takes 6 pounds of feed to create each pound of beef. That's a lot of CO2 converted to O2.

[PGR88]

Lester Brown has been promoting this nonsense since the early 1990’s

China wants to eat-meat, which will starve the planet of grain and kill us all with riot, famine, and environmental degradation!

[SgtHooper]

Somehow we need to convince the Chinese that eating pythons is the ultra-sex aphrodisiac. Then sell expensive hunting licenses for a chance to find and kill. Naturally, poaching will outrun the licenses. Problem solved in Floriduh!

[2harddrive]

Let them eat CAKE!!

[bert]

I wonder if China will tariff “ChickenPaws”

American chicken producers export refrigerated container loads of Chicken paws every day.

We say Chicken feet but the translation to chinese is Chicken paws.

[TexasGator]

At least we got rid of Meyers

[TigersEye]

But as the Chinese appetite for meat expands, the booming nation is faced with a quandary: How to satisfy the surging demand for meat without undermining the country’s commitment to curbing greenhouse gas emissions and combating global warming —

Ignore it. GlowbullWarming/ClimateChange is #FakeScience.

Global Warming is not due to human contribution of Carbon Dioxide - Global Warming: The Cold, Hard Facts? By Timothy Ball

No Smoking Hot Spot (The Australian)

Those two articles take Greenhouse Theory at face value and by the criterion set up in the theory itself finds no evidence of warming on the basis of greenhouse effect.

Sky-high hole blown in AGW theory?

"Forbes reports on a peer-reviewed study that uses NASA data to show that the effects of carbon-based warming have been significantly exaggerated. In fact, much of the heat goes out into space rather than stay trapped in the atmosphere, an outcome that started long before AGW alarmists predicted:"

That article explains why no Hot Spot has been found.

The Hidden Flaw in Greenhouse Theory

Falsification Of The Atmospheric CO2 Greenhouse Effects Within The Frame Of Physics

Harvard astrophysicist dismisses AGW theory, challenges peers to 'take back climate science'

Simple Chemistry and the Real Greenhouse Effect.

Those four articles each show that Greenhouse Theory itself has no basis in reality due to a direct conflict with the known laws of physics. No wonder the smoking gun "hotspot" can't be found.

Claim That Sea Level Is Rising Is a Total Fraud

That article kills any thought of planetary warming from any cause. Think about it. If there is absolutely no sign of an acceleration of sea level rise how could the planet be warming? The rise in sea level in the last 100 years is far less than the average over the last 18,000 years caused by the inter-glacial period we are in.

[ExpatCanuck]

They could just eat their dogs. Oh, wait... never mind.

[HighSierra5]

Soylent green is people.

[Zhang Fei]

[American chicken producers export refrigerated container loads of Chicken paws every day.]

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As far as I know, the industry name stateside is chicken paws.

http://www.pilgrims.com/our-company/export.aspx
[Asian countries such as Japan, China, Hong Kong, Singapore and Vietnam, taste the unique and distinctive local dish consisting of chicken paws ]

[bert]

You are correct. The industry is in compliance with the chinese purchasers

[Zhang Fei]

The Chinese name seems a lot more exotic:

https://www.mdbg.net/chinese/dictionary?page=worddict&wdrst=0&wdqb=chicken+feet

[Zhang Fei]

If you click on the characters, it breaks down into “phoenix claw/talon”. No mention of paw anywhere.

[katana]

My experience is what passes for "meat" in Mainland China, especially compared with their neighbors in Korea, is mostly bone and gristle. The sound of diners sucking the juices out of a chicken bone is pretty common. A buddy of mine once asked me during a dinner where he was the guest of honor "Where's all the meat?" Pork is a sort of an exception, with pork belly braised to tenderness in soy broth, Hong Shao Roh, being my (and supposedly Chairman Mao's) favorite dish. But in a lot of their dishes the meat is sparse and used mostly to add flavor to a dish.

[Dr. Bogus Pachysandra]

And, cooked right, they are delicious!

[ConservativeMind]

Nice resources. Thanks!

[TigersEye]

My pleasure!

It’s just the tip of the “denier” iceberg. Pun intended. :)

[ConservativeMind]

Really? Please explain further, if you could.

[Dr. Bogus Pachysandra]

Go to a real Chinese restaurant on a weekend for Dim Sum!
https://www.youtube.com/watch?v=_EYb34NU7Fw

[Zhang Fei]

[Pork is a sort of an exception, with pork belly braised to tenderness in soy broth, Hong Shao Roh, being my (and supposedly Chairman Mao’s) favorite dish.]

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Isn’t that like consuming a mouthful of butter with bits of meat interspersed somewhere in there? A strictly acquired taste? I’ve heard the word unctuous used to described the braised pork belly fat.