The New Way To Covid-19 Herd Immunity?

Eat venison (well maybe only venison from select whitetail deer from among 40% of the population)! It may not be a foolproof way to get herd immunity, but maybe - just maybe it might work as side plot cure for what ails people in a Covid-19/Zombie movie. In actuality, who knows, it might do nothing or might be a way to contract Covid-19.

 

Folks, it seems that scientists (those guys often referred to as egg-heads) have discovered that 40% of whitetail deer populations have anti-bodies for the virus that causes Covid-19. The researchers who discovered this are worried that the virus, if in other beasties as in other than human beasties, could evolve to newer and deadlier strains unchecked and cause a threat to humanity. Don't believe me, then read about it at the source. Of course, with as much as the so called experts change their minds about the Novel Corona Virus (aka: Covid-19, aka: The China Virus, aka: The Wu-Flu, aka: Rona V) you may decide they are full of shit or at least as full of themselves as is the ultimate so called expert Dr. Fauci. He is both full of both himself and of shit. Oh wait, saying that was redundant as those are one and the same, are they not - Fauci = himself = shit!

 

As for me, I may go poaching hunting real soon. A venison steak sure could hit the spot and if it might make me immune to the latest strain - what one are we at now - D isn't it - that would be grand! I must point out, with all seriousness, if up to 40% wild deer populations have antibodies, meaning they were infected at one time or another by being close enough to spread it among themselves - just imagine how many swine (by the way which is the farm animal most like humans) and domesticated cattle have had it as well and thus how many of them may have antibodies and/or may also be carriers capable of spreading the virus to people. My guess would be the numbers would be higher, much higher, for them than for deer because they are kept in much closer proximity to each other and in higher numbers, than wild deer are in proximity to one another. 

That could be bad or could be good as far as domestic livestock and our economy go. If enough people think that eating them would be a way to acquire the antibodies in their systems - pork & beef prices will hit the moon. If, on the other hand, enough folks think holy crap - they have it too and eating them may be spreading it to humans - demand will plummet and I may once again be buying chuck steak for stew at .59 cents per pound and rib-eye steaks at $1.99 per pound. Then again, some arsehat politician maybe will demand the execution of every porker and beef head in the good old US of A - for our good of course. What would be next - family pets!

 

With this greatest and latest news from the experts, I am again wondering (as I kind of, sort of, just about really wondered - way, back close to when we in the USA were first hearing lots about the Novel Corona Virus - here & here) if this truly is about to become our 12 Monkeys moment. The 12 Monkeys moment being TEOTWAWKI or even our extinction and the our referring to the human race.

If anything, it has not been boring this novel corona virus, seems there is always something new about it!

All the best,

Glenn B

Seafood/Pork/Beef Combo Whatzitcalled...

One nice chunk of pork belly, about 1 pound, cut into small pieces, about a pound of the meat from beef short ribs, also cut into small pieces (about 1/2x1/2"), one pound of baby octopus cleaned and cut into small mouth sized pieces, one pound of squid cleaned and cut like the octopus, one pound of cleaned shrimp (25-30 count per pound), one small can tomato paste, two 8 ounce cans of plain tomato sauce, garlic powder to taste, sea salt to taste, black pepper about 1/2 teaspoon, two large dollops of hot pepper sauce with garlic to taste (some stuff I picked up in Chinatown), a few sprinkles of cinnamon (maybe even a 1/8 teaspoon), a bit or oregano (only a few sprinkles), about 6 green onions diced at least from the bottom to halfway up the greens), about 1/2 pound of very small potatoes (this were about the size of walnuts) cut into halves or quarters.

I browned the pork to crispy on the outside, then the beef in the same pan in just a squirt of olive oil. Then added the octopus and squid to it and let it cook for a while in a deep pan. I did this as I got the other ingredients ready. I added all the other ingredients, except the shrimp, into a large pot, put the browned the beef, pork belly, octopus and squid into the pot with the sauce ingredients, and then brought it to a boil. As soon as brought to a boil, I lowered flame and let it simmer for one hour. Then I added the shrimp for about 5 minutes. All the while, as this was cooking I kept checking to make sure it did not boil over, and I stirred every 15 to 10 minutes for just a bit.

Whatzitcalled - who knows: but boy does it taste good right out of the pot. Tomorrow it will be for my lunch over a bit of white rice. My son thought it was good too, and especially liked the hot flavoring I added. Next time though, only the other spices, no really hot stuff, I want to enjoy the taste of the seafood more than the hot stuff. Next time, I think I'll use fresh tomatoes, maybe some fresh basil leaves, and no to very little sauce or paste.

All the best,
GB