What is MoMo?

MoMo (Japanese: もも) (literally ‘chicken thigh’), is also
the nickname of MM’s founder MU YE.

ABOUT US

MoMo's Deli (MM) is a global, mutual-aid community focused on chicken. It is dedicated to practice-based recovery from the post-industrial disease through its Twelve Chicken Dishes (TCD) programme. MM’s Twelve Chicken Dishes stress cultural diversity, whole food diet and sustainable food production, and establish MM as free to all, with a commitment to fight against food waste, industrial farming and slaughter.

MoMo’s Deli （MM）是针对鸡肉食品的国际性互助网络，致力于通过 “十二道鸡肉菜肴” 计划的实践，实现从超加工食品成瘾等后工业化症候中康复，重新获得对食物的兴趣。MM 的十二道鸡肉菜肴强调全食物饮食、文化多样性和食物生产的可持续性，并规定MM对所有人免费，反对食物浪费、工业化饲养和屠宰。

RELATED INFORMATION

Whole foods are unprocessed or minimally processed foods that remain close to their natural state, offering maximum nutritional value. While eating minimally processed foods close to nature, predominantly plants, is decisively associated with health promotion and disease prevention. (Monteiro et al., 2019)

• Look for ingredient lists with only a few ingredients. For example, frozen corn should just list “corn”.


• Stay away, when possible, from products that have a lot of ingredients you do not easily recognize.


• Check the Nutrition Facts label for the amount of saturated fat, added sugar and sodium. Compare products and choose foods lower in these ingredients.


• When grocery shopping, start on the outside aisles of the store. This is where most of the whole foods are located.

There isn’t any official definition or list of whole foods, which means opinions differ on what’s included. But there’s a general agreement that foods like fruit and vegetables, nuts and seeds, beans and lentils, milk, wholegrains, and unprocessed meats and fish are whole foods. Meanwhile, foods like ready meals, processed meats or products with added sugars, salt, fats or any additives are not.

Cheese and plain yogurt are also often included as whole foods. Even though the milk that they are made from will have gone through some processing to create these dairy products, the processing is seen as minimal. But this doesn’t include yogurts with added sugars, flavourings and sweeteners. It doesn’t include processed cheese either, which has added oils or food colourings.

Ultra-processed foods are defined within the NOVA classification system, which groups foods according to the extent and purpose of industrial processing. Processes enabling the manufacture of ultra-processed foods include the fractioning of whole foods into substances, chemical modifications of these substances, assembly of unmodified and modified food substances, frequent use of cosmetic additives and sophisticated packaging. Processes and ingredients used to manufacture ultra-processed foods are designed to create highly profitable (low-cost ingredients, long shelf-life, emphatic branding), convenient (ready-to-consume), hyper-palatable products liable to displace all other NOVA food groups, notably unprocessed or minimally processed foods.

NOVA classifies food into four groups:

1. Unprocessed or minimally processed foods
2. Processed culinary ingredients
3. Processed foods
4. Ultra-processed foods

Highly processed foods, such as potato crisps and donuts, are addictive for some people because they trigger the cravings, compulsive consumption, and other traits associated with tobacco or alcohol substance use disorder. In fact, up to 20 percent of adults and 15 percent of kids and adolescents have signs of addiction to ultra-processed foods.

Post-industrial diseases are non-communicable conditions primarily linked to modern, industrialised lifestyles and dietary changes. These diseases often result from sedentary habits, overconsumption of processed or ultra-processed foods, and environmental factors associated with industrialisation.

In Germany, ultra-processed foods contribute to 46% of daily energy intake. Studies associate their consumption with post-industrial diseases such as obesity, diabetes, cancer, cardiovascular disease, and depression. Mechanisms include high energy density, altered food composition, adverse additives, and contaminants from processing and packaging. Improved research and dietary assessment are vital for addressing these risks.

In the poultry area, fresh and processed chicken are placed in separate sections, with different producers focusing on promoting the freshness, safety, and scientific breeding of the product, from non-factory, organic farming to antibiotic/hormone free. The readable 'interfaces' on the packaging, and the marketing messages on the labels somehow reflexively confirm the overuse of antibiotics/hormones and low-welfare animal conditions in industrial poultry production.Looking at the supermarket environment as a whole, consumers are surrounded by posters, banners and screens, while images of chickens pecking in the fields and artificial grass in the freezers create a pre-modern, idyllic atmosphere in which the animals appear to be enjoying an ‘mutually beneficial relationship’ with humans. There is no doubt that these deceiful media conceal the true nature of the industrialisation and the evils of killing, intoxicating the shoppers with an anthropocentric fantasy of the ‘happy animal’, without having to feel the necessary guilt and sadness of killing, and therefore unable to comprehend the cost of life. At the same time, the recipes and cooking tutorial videos, the drinks that accompany the processed meats, render a post-purchase scenario of use that motivates consumers to spend more, to purchase items that are not on their lists.Sound, as part of the overall supermarket environment, also supports the auditory aspects of the immersive experience. From this point of view, I carried out a social practice/performance project in the Citysupe supermarket, Harbour City, Hong Kong. I secretly placed a speaker in the chicken cooler to amplify the recording of chicken sound. The multi-media and multi-sensory stimulation of the supermarket makes the sound of the chicken reasonable, but the uncanny thing is, the vibrant sound of the chicken and the ‘’pieces‘’ of the slaughtered meat in the freezer cannot coexist in a spatial and temporal dimension, but the supermarket presents them in an aggregative form, as part of the commercial scene to improve sales volume. Will people who are used to being surrounded by media and information realise the sound of a chicken crowing?