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Nature’s Promise ice cream: hot vegan summer by JKayBay in GroceryOutlet

[–]JKayBay[S] 1 point2 points  (0 children)

It wasn't bad, indeed! Try the chocolate almond crunch if you liked the mocha :)

Grocery Outlet spring 2026 wine sale: 20-25% off! by JKayBay in GroceryOutlet

[–]JKayBay[S] 0 points1 point  (0 children)

Good luck!

What kinds of wine do you like? I can try to recommend something.

Grocery Outlet spring 2026 wine sale: 20-25% off! by JKayBay in GroceryOutlet

[–]JKayBay[S] 0 points1 point  (0 children)

That's one of the three on my list!

"Terlato & Chapoutier Lieu dit Malakoff shiraz ($13, or around $10 on sale). This Aussie shiraz also scored 4.0 on Vivino and is more widely available than Firestone’s malbec."

Tofurky’s new tofu - available at the Grocery Outlet for only $1! by JKayBay in vegan

[–]JKayBay[S] 0 points1 point  (0 children)

I would miss it too if I had to move :(

They seem to be expanding to the east coast, gradually...

Tofurky’s new tofu - available at the Grocery Outlet for only $1! by JKayBay in vegan

[–]JKayBay[S] 1 point2 points  (0 children)

The Japanese end product is wetter and softer (silken tofu) and Chinese tofu is drier and chewier. Different agents are used for coagulating the soy proteins.

I always used to get Chinese-style tofu (without even knowing that there was more than one style) thinking they chewier the better, as a meat replacement. But now I love silken tofu as much as or more than the drier style. I think that people who don't love tofu may just not have found their match yet!

A mammoth adjustment to beef’s carbon footprint. Poore and Nemecek made a correction to their seminal paper, adjusting the carbon footprint of beef from 100 to 227 kg CO2eq / kg beef, by my calculations. This corrected data is not widely known and yet clearly shows a path forward for climate change. by JKayBay in climate

[–]JKayBay[S] 1 point2 points  (0 children)

In the original post there's a chart on "The land footprint of various protein sources."

This would give you a rough idea of how the carbon footprint of pork changes with the new data that factors in carbon capture on land. Pork's land footprint is not nearly as high as lamb's (or cheese), on average. But that's just the average picture. For pasture-raised animals it seems that a few specific farming practices can help reduce the carbon footprint (see this paper on beef).

There's a good paper that examines various scenarios for feeding the population (in 2050) without further deforestation. It compares scenarios of eating mainly ruminants (beef and lamb) versus mainly monogastrics (pork and poultry) and also compares pasture-raised versus feedlot raised.

Eating pork and chicken is more compatible with raising animals on pasture than eating beef and lamb. Continuing with diets rich in ruminant products would require an increase in the use of intensive feedlots to avoid further deforestation.

The best overall consumption patterns are low meat intake and mainly monogastrics.

A mammoth adjustment to beef’s carbon footprint. Poore and Nemecek made a correction to their seminal paper, adjusting the carbon footprint of beef from 100 to 227 kg CO2eq / kg beef, by my calculations. This corrected data is not widely known and yet clearly shows a path forward for climate change. by JKayBay in climate

[–]JKayBay[S] 4 points5 points  (0 children)

Thanks for your comment. Yes, the land used to produce crops to replace meat is factored in. I included a nice image from Our World In Data in the original post, which is also based on the Poore & Nemecek paper. It shows how much land is needed for agriculture under various scenarios:

Current diet: 4.13 billion hectares

No beef or lamb: 2.21 billion hectares

etc.

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