This Luxurious Yarn Is Made From Bones, Ligaments and Tendons

It’s people!  They really should name the product “soylent wool” 😀

Wendelin Stark would like a new sweater. It’s cold in Zürich, where he lives, so he’d like a really warm one. Preferably one as cozy as cashmere.

Before long, Stark may be wearing one of his own invention, crafted with an ultra-soft wool-like yarn spun from all the stuff that’s left after an animal’s been slaughtered and processed. His team at the Functional Materials Laboratory at ETH Zürich, where he’s a professor, has spent four years creating such a fabric, and recently created a working prototype—of a mitten.

Source: Luxury Wool Made From … Leftover Animal Parts?

My preferred use for animal by-products is petroleum production.  There was news years ago about someone who’d pioneered a contraption to produce petroleum/oil from chicken carcasses, wanting to employ them near chicken farms.  I doubt it would be enough volume to fuel vehicles, but given the hurdles that the gelatin wool still has to address – petroleum production for textiles that already work would be a better use of resources to me.  We are more dependent on petroleum products than we’d like to admit.

Cows Are Deadlier Than You Ever Knew

Every year, cows kill more people than sharks. And yet nobody ever makes a horror movie about them, and there’s no Cow Week. These deadly beasts have managed to stay completely under the radar… until now. Find out just why cows are so deadly.

Source: Cows Are Deadlier Than You Ever Knew

It was this, or Cows with Guns

USDA Study: Milk Will Get More Expensive

In the U.S., climate change is likely to increase average daily temperatures and the frequency of heat waves. Dairy cows are particularly sensitive to heat stress and, according to a new USDA study, by 2030, milk production will have lowered to the point that additional economic costs will exceed $100 million per year.


Source: Milk Is About to Become Really Expensive

That’s for the US.  It might mean that Canada becomes a more viable location for dairy cattle, and Canada has space to spare… Maybe it’d just be a matter of shifting the source?

Vegetarianism is a Big Missed Steak

I’m not vegetarian, but I have my own dietary concerns so I’ve gotten more empathetic because I too have had to say “I can’t eat that”.  But between the vitamin K medication impact and a distaste (heh) for medication/supplements, I’ll never identify as a vegetarian on any level.  But I enjoy the challenge of looking at a recipe to determine if it can be more inclusive.

I’m interested to learn the details of someone’s vegetarianism, for the matter of B12 deficiency and how they navigate it.  I was warned about it a couple of years ago, so I’ve worked to correct and vary the sources I use.  One person told me they’d have to ingest ~35 lbs of crimini mushrooms daily to accommodate their diet restrictions so they’re sticking with supplements.  The concern is serious – B12 deficiency symptoms can be easily missed/dismissed.

I’m curious to know how vegetarians react to eating insects (youtube, 3:04).  There’s long been an acceptable level of insect in flour (among other products – see video), but news is increasing about business promoting this more prominently.  Part of that is the environmental and resource footprint of cattle versus insects is staggering.  So the steaks/stakes can only get higher…

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