A Quote by Christie Brinkley
I haven't touched a piece of meat since I read a graphic description of Chicago's slaughterhouses when I was 12.
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Steakhouses serve these big steaks. The first piece is hot, and the last piece is cold. The way I like to eat is to try three or four cuts of meat. People should actually be eating less meat, and the meat they eat should be special.
I haven't changed my views much since I was about 12, really, I've just got a 12-year-old mentality.When I was in school I had a brother who was into Kerouac and he gave me On The Road to read when I was 12 years old. That's still been a big influence.
Meat-eaters make every day a 9/11 for animals in slaughterhouses.
In all the round world there is no meat. There used to be. But now we cannot stand the thought of slaughterhouses.
I have to read comic books all first, because now when you get into graphic novels, they are definitely in deep graphic.
Those who purchase meat, fur, and leather have no right to be shielded from the sights and sounds of the slaughterhouses from which these products were produced.
You know what’s more insane than [slaughterhouses]? Meat eaters. Walking around, acting like their lifestyle isn’t causing any harm.
We live in a culture that has institutionalized the oppression of animals on at least two levels: in formal structures such as slaughterhouses, meat markets, zoos, laboratories, and circuses, and through our language. That we refer to meat eating rather than to corpse eating is a central example of how our language transmits the dominant culture's approval of this activity.
I think if you're against cruelty and you look at what happens to animals in slaughterhouses and on factory farms, you have to be completely against eating meat.
I read a lot of graphic novels - some of my favorites graphic novelists or artists are Rebecca Kraatz, Gabrielle Bell, Graham Roumieu, Tom Gauld, and Renee French.
Dry-aging happens when meat has been left to hang out in a temperature- and moisture-controlled environment. Over time, the meat's natural enzymes begin to break down the connective tissue and rid the meat of moisture, which results in a rich, nutty, and tender piece of beef.
I've been working on a graphic about carbon emissions. It's an incredibly simple graphic - a bunch of blocks and a table below it - but it's taken me three weeks to design. For some reason it just wasn't working. Then finally I realized there was a number present, which I was rendering in each version, that wasn't necessary for the understanding of the piece. This figure was getting in the way and distracting from the main flow of the narrative. As soon as I pulled that graphic out of the design, it sprang into focus. Suddenly it worked.
Years ago on the set of Gunsmoke I read the book The Holy Science. Since then I have not eaten meat.
It's commonly said that if slaughterhouses had clear glass walls, nobody would eat meat. I think people go out of their way to remain ignorant about how factory farm animals are treated.
Meat is produced under HACCP plans. Meat and poultry are required to be produced under standard food safety plans and they have been since the mid-'90s, and there are now fewer problems with meat than there used to be. That's on the USDA's side.
I love the idea of engaging the object, whether it be architecture or a piece of good graphic design, or a good painting, or piece of sculpture, or even a piece of industrial manufactured object. A piece of engineering can be quite beautiful, too, or a photomicrograph, or a cosmic photograph. We're physical beings and why deny that. So in that sense, it's very sensual to have an object that has the power to communicate some emotion or a state or give you some sense.
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