Rue de la saucisse à la une.

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L’association Peta a demandé au maire du village Issigeac qu’il change le nom d’une des ruelles de ce village médiéval.


Ca se passe en Dordogne en 2018

La star : Une rue dont le nom “rue de la saucisse”

L’agitateur :  Association Peta

Jean-Claude Castagner, maire d’Issigeac en Dordogne  a reçu un mail de l’association végane Peta dont plusieurs membres, en vacances dans le village médiéval, ont remarqué qu’une des ruelles portait le nom de rue de la Saucisse.

Donc, des touristes, de passage qui ont lancé cette demande.

« Ils sont fermement opposés à cette dénomination et ils nous conseillent même de la rebaptiser Rue Soy-cisse, en référence au soja en anglais. C’est n’importe quoi et il est hors de question que je le fasse  » s’insurge le maire.

Même sentiment pour Elma Laporte, la seule habitante à l’année de cette ruelle d’une quinzaine de mètres de long : « Ces gens-là sont complètement hors sujet. La saucisse n’a rien à voir avec du porc. C’est le surnom que les villageois donnaient à une des leurs au début du XXe siècle, car elle était voûtée.

Elle s’appelait Suzanne Tessier et les anciens racontent qu’elle adorait ce surnom alors, pourquoi cette démarche aujourd’hui ? » s’interroge cette femme d’origine écossaise qui a acheté la vieille maison en pierre où vivait « La Saucisse », il y a dix-huit ans.

rue de la saucisse.JPG

Sources : Le parisien du 28/11/2018 (Denis Granjou)

NB: Par la suite, il s’est avéré que cette demande de la part de cette association ne fut qu’un coup médiatique pour promouvoir leur association

( source: blastingnews france de Décembre 2018 ).

D’ailleurs, nous en parlons toujours aujourd’hui, même si c’est dans le cadre de la rigolade et d’un gag assez marrant.



After about 15 years working in the meat industry, butcher Brian Kavanagh found he was concealing a secret.


Much of his adult life had been spent shaping, slicing and trimming animal products by the slab without a qualm – a career that began when he was just 16 in a small family-run butcher in Burnside, South Lanarkshire.

But as he stood silent behind the meat counter in Morrisons supermarket, aged 33, Brian couldn’t quite find the words to tell colleagues he had become vegan.

“I kept it to myself,” he said. “I didn’t tell anyone because I was worried about them making jokes. Before I just looked at it as a piece of meat going on a dinner plate but then you see it as an animal and not just a steak.

“I was a bit depressed, it just didn’t feel good, so I had to leave.”

Brian said becoming a butcher was the first job he picked at the Job Centre as a teenager – and it was “just something to keep my dad quiet”.

As an adult, he said eating meat such as steak or chicken was routine and he would often buy meat from work for convenience.


Vegan butcher

He first considered giving up animal products when his wife Rebecca became vegan, but it was the animal welfare documentary Earthlings, narrated by Joaquin Phoenix, that finally pushed him to make the change.

The award-winning film, directed by Shaun Monson, contains footage of the conditions inside factory farms. Now Brian, his wife and his two children, age nine and six, stick to a plant-based diet.

“Me and the kids would have separate meals from my wife,” he said. “Now it’s so much easier doing it together.”

Brian, who is now 36, gave in his notice to Morrisons and was eventually hired at the Glasgow base of Sgaia’s Vegan Meats, founded by Hilary Masin and Alberto Casotto.

“I was worried my background and my story might put them off, and they wouldn’t want someone who was a meat butcher for 15 years,” he said.

“But they were really excited about it and wanted me just as much as I wanted to work there.”

He now calls himself a vegan butcher.

By blending a combination of soy, gluten and spices, Sgaia’s creates a number of vegan products which they call ‘mheats’ – from staples like streaky bacon and burgers to more specialised foods such as charcuterie.

The firm supplies a number of restaurants and kitchens in Glasgow – including the pop-up Durty Vegan Burger Club.

The job transition was a worry for Brian but quickly soon after joining he helped to launch one of its most popular products – the vegan lorne sausage.

He said: “Making sausages was a big part of being a butcher. Once I saw how the [vegan] base was made I thought it would be interesting to try to play about with that and create a lorne sausage.

“All the feedback has been really good. We took it to a festival and some people were coming back two or three times.”

Recent years have seen a large rise in small food manufacturers marketing their products as a new form of meat, despite resistance around the world.

In the US, last week, the governor of South Dakota signed legislation that required “fake meat” products to be appropriately labelled as it “misled” consumers.

It came after the US Cattlemen’s Association lodged a petition calling for an official definition of “beef” and “meat” in 2018.

France has also banned labelling vegan or vegetarian products as a meat item to avoid confusion.

But regardless of labels, Brian claimed his own lifestyle changes have brought him nothing but happiness.

He said: “My skin was the first thing I noticed. I always had spots until I was 30, but my skin became a lot clearer. I feel clearer in the mind too.

“It’s that psychological thing – you eat something healthy, you feel good.”


Sources :