0_Wizard
I live in an area where there are a lot of farms that raise pigs to be eaten. 
Pigs are farmed principally to be eaten (e.g.
chosen_Pig_farming_0
Pig farming
chosen_topic_0_Pig_farming
Zabbaleen
The Zabbaleen ( ', ) is a word which literally means "garbage people" in Egyptian Arabic. The contemporary use of the word in Egyptian Arabic is to mean "garbage collectors". In cultural contexts, the word refers to teenagers and adults who have served as Cairo's informal garbage collectors since approximately the 1940s. The Zabbaleen (singular: ', ) are also known as Zarraba (singular: Zarrab), which means "pig-pen operators." The word ' came from the Egyptian Arabic word ' (, ) which means "garbage". Spread out among seven different settlements scattered in the Greater Cairo Urban Region, the Zabbaleen population is between 50,000 and 70,000.
Guinea pig
The domestic guinea pig or simply guinea pig ("Cavia porcellus"), also known as cavy, is a species of rodent belonging to the family Caviidae and the genus "Cavia". Despite their common name, these animals are not in the pig family Suidae, nor do they come from Guinea in Africa. They originated in the Andes of South America; studies based on biochemistry and hybridization suggest they are domestic descendants of a closely related species of cavy such as "C. tschudii", and therefore do not exist naturally in the wild. The domestic guinea pig plays an important role in the folk culture of many indigenous South American groups, especially as a food source, but also in folk medicine and in community religious ceremonies.
Food and drink prohibitions
Some people abstain from consuming various foods and beverages in conformity with various religious, cultural, legal or other societal prohibitions. Many of these prohibitions constitute taboos. Many food taboos and other prohibitions forbid the meat of a particular animal, including mammals, rodents, reptiles, amphibians, fish, molluscs, crustaceans and insects, which may relate to a disgust response being more often associated with meats than plant-based foods. Some prohibitions are specific to a particular part or excretion of an animal, while others forgo the consumption of plants or fungi.
Laotian society
Laotian society is a society characterized by semi-independent rural villages engaged in subsistence agricultural production. Ethnic, geographic, and ecological differences create variations in the pattern of village life from one part of the country to another, but the common threads of village self reliance, limited regional trade and communication, and identification with one's village and ethnic group persist regardless of the setting. Rural trade networks, however, have been a part of life since the 1950s. Except near the larger towns and in the rich agricultural plains of Vientiane and Savannakhét, villages are spaced at least several kilometers apart and the intervening land variously developed as rice paddy and swidden fields or maintained as buffer forest for gathering wild plants and animals, fuelwood, and occasional timber harvest.
2009 flu pandemic actions concerning pigs
In reaction to the 2009 flu pandemic, governments around the world have responded with sometimes extreme reactions against pigs, which has included the official extermination of all domestic pigs in Egypt and the culling of three wild boars at the Baghdad Zoo in Iraq. Many of these slaughters occurred in Muslim countries, and religious restrictions on the consumption of pork have been cited as influencing the decision to take such action. Many other countries have banned international trade in pigs and pork products. The World Health Organization (WHO) has stated that there is no reason to believe that pigs are transmitting the flu to humans.
Dog meat
Dog meat is the flesh and other edible parts derived from dogs. Historically, human consumption of dog meat has been recorded in many parts of the world, including East and Southeast Asia, West Africa, Europe, Oceania and the Americas. In the 21st century, dog meat is consumed in many parts of China, Korea, and Vietnam. Some cultures view the consumption of dog meat as part of their traditional and day-to-day cuisine, while other cultures consider consumption of dog meat a taboo, although they have been consumed in times of war or other hardships. It was estimated in 2014 that worldwide, 25 million dogs are eaten each year by humans.
Intensive animal farming
Intensive animal farming or industrial livestock production, also colloquially known as factory farming, is a production approach towards farm animals in order to maximize production output, while minimizing production costs. Intensive farming refers to animal husbandry, the keeping of livestock such as cattle, poultry, and fish at higher stocking densities than is usually the case with other forms of animal agriculture—a practice typical in industrial farming by agribusinesses. The main products of this industry are meat, milk and eggs for human consumption. There are issues regarding whether factory farming is sustainable or ethical.
1_Apprentice
Wow, that is good. I love eating pork meat
0_Wizard
Pork and bacon are delicious products that come from pig farming. They've even been farmed to dispose of food waste on a large scale. 
Pigs have been farmed to dispose of municipal garbage on a large scale.
chosen_Pig_farming_0
Pig farming
chosen_topic_0_Pig_farming
Food waste
Food waste or food loss is food that is discarded or lost uneaten. The causes of food waste or loss are numerous, and occur at the stages of production, processing, retailing and consumption. Global food loss and waste amounts to between one-third and one-half of all food produced. Loss and wastage occurs at all stages of the food supply chain or value chain. In low-income countries, most loss occurs during production, while in developed countries much food – about per person per year – is wasted at the consumption stage. Generally, food loss or food waste is food that is lost during any of the four stages of the food supply chain: (1) growers, (2) processors, (3) retailers, and (4) consumers.
Pork in Ireland
Pork in Ireland has been a key part of the Irish diet since prehistory. Ireland's flora and fauna overwhelmingly arrived via a Neolithic land bridge from Great Britain prior to its submerging around 12,000 BP. When the very first hunter-gatherers arrived around 2,000 years later, the local ecosystem largely resembled that of modern Ireland. Dating back to Neolithic times, large amounts of pig bones have been found near habitations. There is evidence of wild boar consumption dating as early as 9000 BP, at a Mesolithic site in, about 1,000 years before farming began in Ireland. Evidence of Stone Age farming survives in the Céide Fields in north County Mayo.
Pig farming
Pig farming is the raising and breeding of domestic pigs as livestock, and is a branch of animal husbandry. Pigs are farmed principally to be eaten (e.g. bacon, gammon) or sometimes skinned. Pigs are amenable to many different styles of farming: intensive commercial units, commercial free range enterprises, or extensive farming (being allowed to wander around a village, town or city, or tethered in a simple shelter or kept in a pen outside the owner’s house). Historically, farm pigs were kept in small numbers and were closely associated with the residence of the owner, or in the same village or town.
Food waste in the United Kingdom
Food waste in the United Kingdom is a subject of environmental, economic and social concern that has received widespread media coverage and been met with varying responses from government. Since 1915, food waste has been identified as a considerable problem and has been the subject of ongoing media attention, intensifying with the launch of the "Love Food, Hate Waste" campaign in 2007. Food waste has been discussed in newspaper articles, news reports and television programmes, which have increased awareness of it as a public issue. To tackle waste issues, encompassing food waste, the government-funded "Waste & Resources Action Programme" (WRAP) was created in 2000.
Intensive pig farming
Intensive pig farming is a subset of pig farming and of Industrial animal agriculture, all of which are types of animal husbandry, in which livestock domestic pigs are raised up to slaughter weight. These operations are known as AFO or CAFO in the U.S. In this system of pig production, grower pigs are housed indoors in group-housing or straw-lined sheds, whilst pregnant sows are housed in gestation crates or pens and give birth in farrowing crates. The use of gestation crates for pregnant sows has resulted in lower birth production costs; however, this practice has led to more significant animal cruelty.
Intensive animal farming
Intensive animal farming or industrial livestock production, also colloquially known as factory farming, is a production approach towards farm animals in order to maximize production output, while minimizing production costs. Intensive farming refers to animal husbandry, the keeping of livestock such as cattle, poultry, and fish at higher stocking densities than is usually the case with other forms of animal agriculture—a practice typical in industrial farming by agribusinesses. The main products of this industry are meat, milk and eggs for human consumption. There are issues regarding whether factory farming is sustainable or ethical.
Zabbaleen
The Zabbaleen ( ', ) is a word which literally means "garbage people" in Egyptian Arabic. The contemporary use of the word in Egyptian Arabic is to mean "garbage collectors". In cultural contexts, the word refers to teenagers and adults who have served as Cairo's informal garbage collectors since approximately the 1940s. The Zabbaleen (singular: ', ) are also known as Zarraba (singular: Zarrab), which means "pig-pen operators." The word ' came from the Egyptian Arabic word ' (, ) which means "garbage". Spread out among seven different settlements scattered in the Greater Cairo Urban Region, the Zabbaleen population is between 50,000 and 70,000.
1_Apprentice
Bacon? what is it like?
0_Wizard
Bacon is made from several different cuts of meat, usually pork belly. It's salt-cured and sometimes smoked, then cooked. I like it cooked crispy. 
Bacon is prepared from several different cuts of meat, typically from the pork belly or from back cuts, which has less fat than the belly.
partner_Bacon_1
Bacon
partner_0_Bacon
Bacon
Bacon is a type of salt-cured pork. Bacon is prepared from several different cuts of meat, typically from the pork belly or from back cuts, which has less fat than the belly. It is eaten on its own, as a side dish (particularly in breakfasts), or used as a minor ingredient to flavour dishes (e.g., the club sandwich). Bacon is also used for barding and larding roasts, especially game, including venison and pheasant. The word is derived from the Old High German "bacho", meaning "buttock", "ham" or "side of bacon", and is cognate with the Old French "bacon". Meat from other animals, such as beef, lamb, chicken, goat, or turkey, may also be cut, cured, or otherwise prepared to resemble bacon, and may even be referred to as "bacon".
Offal
Offal , also called variety meats, pluck or organ meats, refers to the internal organs and entrails of a butchered animal. The word does not refer to a particular list of edible organs, which varies by culture and region, but includes most internal organs excluding muscle and bone. As an English mass noun, the term "offal" has no plural form. Some cultures strongly consider offal as food to be taboo, while others use it as everyday food, or in delicacies. Certain offal dishes—including "foie gras", "pâté" and sweetbread—are considered gourmet food in international cuisine. Others remain part of traditional regional cuisine and may be consumed especially in connection with holidays.
Filipino cuisine
Filipino cuisine (Filipino: "Lutuing Filipino" or "Pagkaing Filipino") is composed of the cuisines of 135 distinct ethno-linguistic tribes found within the Philippine archipelago, however, majority of mainstream Filipino dishes that compose Filipino cuisine are from the cuisines of the Bikol, Chabakano, Hiligaynon, Ilokano, Kapampangan, Meranaw, Pangasinan, Sebwano (or Bisaya), Tagalog, and Waray ethno-linguistic tribes. The style of cooking and the food associated with it have evolved over many centuries from their Austronesian origins (shared with Malaysian and Indonesian cuisines) to a mixed cuisine of Indian, Chinese, Spanish, and American influences, in line with the major waves of influence that had enriched the cultures of the archipelago, as well as others adapted to indigenous ingredients and the local palate.
Pork belly
Pork belly is a boneless cut of fatty meat from the belly of a pig. This dish is considered a delicacy in many parts of the world. Pork belly is immensely popular in Chinese, Korean and Philippine cuisine. In Chinese cuisine, pork belly () is most often prepared by dicing and slowly braising with skin on, marination, or being cooked in its entirety. Pork belly is used to make red braised pork belly (红烧肉) and "Dongpo pork" (东坡肉) in China (sweet and sour pork is made with pork fillet). In Colombian cuisine, pork belly strips are fried and served as part of "bandeja paisa" ("chicharrón"). In Alsatian cuisine, pork belly is prepared as "choucroute garnie".
Sausage
A sausage is a cylindrical meat product usually made from ground meat, often pork, beef, or veal, along with salt, spices and other flavourings, and breadcrumbs, encased by a skin. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes from synthetic materials. Sausages that are sold raw are cooked in many ways, including pan-frying, broiling and barbecuing. Some sausages are cooked during processing and the casing may then be removed. Sausage making is a traditional food preservation technique. Sausages may be preserved by curing, drying (often in association with fermentation or culturing, which can contribute to preservation), smoking, or freezing.
Pork
Pork is the culinary name for meat from a domestic pig ("Sus scrofa domesticus"). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BC. Pork is eaten both freshly cooked and preserved. Curing extends the shelf life of the pork products. Ham, smoked pork, gammon, bacon and sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork. Pork is the most popular meat in Eastern and Southeastern Asia, and is also very common in the Western world, especially in Central Europe. It is highly prized in Asian cuisines for its fat content and pleasant texture.
Breakfast
Breakfast is the first meal of a day, most often eaten in the early morning before undertaking the day's work. The word in English refers to breaking the fasting period of the prior night. There is a strong tendency for one or more "typical", or "traditional", breakfast menus to exist in most places, but the composition of this varies widely from place to place, and has varied over time, so that globally a very wide range of preparations and ingredients are now associated with breakfast. The Old English word for dinner, "disner", means to break a fast, and was the first meal eaten in the day until its meaning shifted in the mid-13th century.
1_Apprentice
Wow, never knew about that. I will love to taste that
0_Wizard
Bacon can be eaten on it's own or as a side dish. It's most common at breakfast, but can also be found on sandwiches or in salads or other dishes. 
It is eaten on its own, as a side dish (particularly in breakfasts), or used as a minor ingredient to flavour dishes (e.g., the club sandwich).
self_Bacon_2
Bacon
self_0_Bacon
Cuisine of the United States
The cuisine of the United States reflects its history. The European colonization of the Americas yielded the introduction of a number of ingredients and cooking styles to the latter. The various styles continued expanding well into the 19th and 20th centuries, proportional to the influx of immigrants from many different nations; such influx developed a rich diversity in food preparation throughout the country. Early Native Americans utilized a number of cooking methods in early American Cuisine that have been blended with early European cooking methods to form the basis of American Cuisine. When the colonists came to the colonies, they farmed animals for clothing and meat in a similar fashion to what they had done in Europe.
Israeli cuisine
The Israeli cuisine ( "ha-mitbach ha-yisra’eli") comprises local dishes by people native to Israel and dishes brought to Israel by Jews from the Diaspora. Since before the establishment of the State of Israel in 1948, and particularly since the late 1970s, an Israeli Jewish fusion cuisine has developed. Israeli cuisine has adopted, and continues to adapt, elements of various styles of Jewish cuisine, particularly the Mizrahi, Sephardic and Ashkenazi styles of cooking. It incorporates many foods traditionally eaten in Middle Eastern and Mediterranean cuisines, and foods such as falafel, hummus, msabbha, shakshouka, couscous, and za'atar are now widely popular in Israel.
Breakfast
Breakfast is the first meal of a day, most often eaten in the early morning before undertaking the day's work. The word in English refers to breaking the fasting period of the prior night. There is a strong tendency for one or more "typical", or "traditional", breakfast menus to exist in most places, but the composition of this varies widely from place to place, and has varied over time, so that globally a very wide range of preparations and ingredients are now associated with breakfast. The Old English word for dinner, "disner", means to break a fast, and was the first meal eaten in the day until its meaning shifted in the mid-13th century.
Cassava-based dishes
A great variety of cassava-based dishes are consumed in the regions where cassava (manioc, "Manihot esculenta") is cultivated, and they include many national or ethnic specialities. As a food ingredient, cassava root is somewhat similar to the potato, in that, like the potato, it is starchy, inedible when raw, and bland in flavor when cooked. Indeed, cassava can replace the potato in many dishes and can be prepared in similar ways – it can be boiled, mashed, fried or baked. Unlike the potato, however, cassava is mostly a tropical crop, and its peculiar characteristics have led to some unique recipes, such as sweet puddings, which have no common potato version.
Offal
Offal , also called variety meats, pluck or organ meats, refers to the internal organs and entrails of a butchered animal. The word does not refer to a particular list of edible organs, which varies by culture and region, but includes most internal organs excluding muscle and bone. As an English mass noun, the term "offal" has no plural form. Some cultures strongly consider offal as food to be taboo, while others use it as everyday food, or in delicacies. Certain offal dishes—including "foie gras", "pâté" and sweetbread—are considered gourmet food in international cuisine. Others remain part of traditional regional cuisine and may be consumed especially in connection with holidays.
Danish cuisine
Danish cuisine (), originating from the peasant population's own local produce, was enhanced by cooking techniques developed in the late 19th century and the wider availability of goods after the Industrial Revolution. The open sandwiches, known as "smørrebrød", which in their basic form are the usual fare for lunch, can be considered a national speciality when prepared and decorated with a variety of fine ingredients. Hot meals are traditionally prepared from ground meats, such as "frikadeller" (meat balls) and "medisterpølse", or from more substantial meat and fish dishes such as "flæskesteg" (roast pork with crackling) or "kogt torsk" (poached cod) with mustard sauce and trimmings.
Hungarian cuisine
Hungarian or Magyar cuisine is the cuisine characteristic of the nation of Hungary and its primary ethnic group, the Magyars. Traditional Hungarian dishes are primarily based on meats, seasonal vegetables, fruits, fresh bread, dairy products and cheeses. Hungarian cuisine is mostly continental Central European, with some elements from Eastern Europe such as the use of poppy, and the popularity of kefir and quark (cottage cheese). Paprika, a quintessential spice and pepper is often associated with Hungary and is used prominently in a handful of dishes. Typical Hungarian food is heavy on dairy, cheese and meats, similar to that of neighboring West Slavic cuisines (Czech, Polish and Slovak).