In Portugal it’s used quite a lot in the south in pork dishes, in a kind of bread soup (açorda) and also in a famous clam dish (bulhão pato-style clams). In the north it was very hard to find until 2 or 3 decades ago, and parsley is used a lot more.
I remember sometime in the 90's or so taking a trip to California (I'm on the East Coast) when they'd just banned smoking in bars. That was such a revelation. Doubly so because I went to some jazz/blues place and the it was all just so weird but also so nice.
It makes me a totally hypocrite (my poltics are generally against those kind of bans) but it made everything so much nicer that I couldn't help but like it.
They came for the smokers and I did nothing. Niemöller was totally right.
Similarly, traveling from smoke-free to smoking-afflicted regions is a major shock, and I've had to stop myself from commenting where I see people lighting up or encounter smoke-filled premises.
Though my immediate inclination on encountering same is to get out as quickly as possible. The experience is absolutely revolting.
While I prefer non-smoking sections indoors, generally, I've been in a few coffeeshops with such good ventilation that the air felt better inside than on the street. (though that might have been an illusion from it being cold)
IIRC, the country I'm in was the first to ban smoking indoors at venues. 2003 or so, I believe. I was a kid, so I didn't really notice it aside from the warning signs and the first time I went abroad.
When I was a kid, children (or at least teen-agers) could work in foodservice spaces in which smoking was permitted. By end of shift, clothing and hair smelled like an ashtray.
The smoking bans I'm familiar with were phased in beginning in the 1990s, though specifics varied by locale (some cities and counties were earlier on the ban) and type of location (offices, restaurants, bars, etc.).
There are still 12 US states without comprehensive smoking bans, virtually all in the deep south: AL, AR, GA, KT, OK, SC, SD, TN, TX, VA, WV, WY. (SD and WY are the exceptions.)
Notably, the famed liberal strongholds of Missouri and Mississippi do have restaurant smoking bans.
The French movie “Irreversible” famously used these kinds of sounds to make it even more difficult to watch in theaters, I remember feeling a sense of danger and tension.
If its been distributed here, prepped, and offered for sale, I might as well eat it since its there anyhow. Better conditions for animals will come from legislation and not consumer choices.
I think when it comes to meat its more of a tragedy of the commons issue, and the most effective way to get something done is to encourage my representatives to support legislation that helps these animals versus holding my breath and waiting for the world to wake up and choose logic. Keep in mind this is a society that have many who, when shown that smoking causes lung cancer, continues to smoke. After COVID and seeing the worldwide idiot brigade come out of the woodwork from that, I'm even more cynical, and more certain that there are just too many idiots on this planet to just expect consumers to one day wise up and start doing things differently.
But we can do both: personally abstain to inform the market of changing preferences, and lobby the government to introduce new laws and reorganize subsidies.
It’s not one or the other. There is no reason to wait to stop eating animals unnecessarily
They've had serious digestive problems since they were three years old and appear extremely well educated. They almost certainly have tried probiotics.
