{"id":176,"date":"2007-12-20T10:33:42","date_gmt":"2007-12-20T17:33:42","guid":{"rendered":"http:\/\/blogs.law.harvard.edu\/cqtwo\/2007\/12\/20\/jumpmeat\/"},"modified":"2007-12-20T10:33:42","modified_gmt":"2007-12-20T17:33:42","slug":"jumpmeat","status":"publish","type":"post","link":"https:\/\/archive.blogs.harvard.edu\/cqtwo\/2007\/12\/20\/jumpmeat\/","title":{"rendered":"Jumpmeat"},"content":{"rendered":"<p>Via <a href=\"http:\/\/foodreporter.blogspot.com\/\" title=\"FoodReporter\">FoodReporter<\/a>:<\/p>\n<p>In an effort to promote the eating of kangaroo meat (tastes sort of like auk), the <a href=\"http:\/\/www.rirdc.gov.au\/pub\/kangaroo5yr.html\" title=\"Australian kangaroo meat industry strategic plan\">Australian kangaroo meat industry association<\/a> sponsored a contest to come up with a more, um, palatable name, along the lines of &#8216;ham&#8217; or &#8216;pork&#8217; instead of &#8216;pig meat.&#8217;\u00a0 The eventual winner, from thousands of suggestions, ended up being &#8216;australus,&#8217; which is fine but not interesting.\u00a0 My favorite: &#8216;jumpmeat.&#8217;\u00a0 Also, you can apparently buy &#8216;<a href=\"http:\/\/en.wikipedia.org\/wiki\/Kangaroo_meat\" title=\"Wikipedia article on kangaroo meat\">kanga bangas<\/a>,&#8217; sausages made from jumpmeat, in Australian supermarkets.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Via FoodReporter: In an effort to promote the eating of kangaroo meat (tastes sort of like auk), the Australian kangaroo meat industry association sponsored a contest to come up with a more, um, palatable name, along the lines of &#8216;ham&#8217; &hellip; <a href=\"https:\/\/archive.blogs.harvard.edu\/cqtwo\/2007\/12\/20\/jumpmeat\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1116,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[36,646],"tags":[],"class_list":["post-176","post","type-post","status-publish","format-standard","hentry","category-food","category-words"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/s8jQA6-jumpmeat","_links":{"self":[{"href":"https:\/\/archive.blogs.harvard.edu\/cqtwo\/wp-json\/wp\/v2\/posts\/176","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/archive.blogs.harvard.edu\/cqtwo\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/archive.blogs.harvard.edu\/cqtwo\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/archive.blogs.harvard.edu\/cqtwo\/wp-json\/wp\/v2\/users\/1116"}],"replies":[{"embeddable":true,"href":"https:\/\/archive.blogs.harvard.edu\/cqtwo\/wp-json\/wp\/v2\/comments?post=176"}],"version-history":[{"count":0,"href":"https:\/\/archive.blogs.harvard.edu\/cqtwo\/wp-json\/wp\/v2\/posts\/176\/revisions"}],"wp:attachment":[{"href":"https:\/\/archive.blogs.harvard.edu\/cqtwo\/wp-json\/wp\/v2\/media?parent=176"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/archive.blogs.harvard.edu\/cqtwo\/wp-json\/wp\/v2\/categories?post=176"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/archive.blogs.harvard.edu\/cqtwo\/wp-json\/wp\/v2\/tags?post=176"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}