The Chan Zuckerberg Initiative, a philanthropic organization founded by Facebook CEO Mark Zuckerberg and his wife, Dr. Priscilla Chan, will invest $3 billion in disease research technology. Their initial investment will be $600 million to create a lab of engineers and scientists. WSJ’s Lee Hawkins explains.
MARK Zuckerberg reckons meat tastes best when you’ve killed the animal yourself.
The Facebook founder revealed his love of hunting and fishing during a live streamed grilling session in his backyard, The Sun reports.
The social network entrepreneur was smoking brisket and ribs ahead of the presidential debate on Sunday night when he opened up in a Facebook Live video about how he likes his meat.
As a smoker billowed away in the background, the barbecuing billionaire answered questions from around the world before the showdown between Hillary Clinton and Donald Trump.
When a viewer suggested he smoke salmon, he responded: “Smoked salmon is good, but I have to say it’s not quite as good as brisket and ribs.
“Although, you know, the thing that really makes it good — and I think half of the joy is that things taste better when you make them yourself. And they taste doubly better when you’ve hunted the animal yourself. So, whether you’re fishing for the salmon or going hunting for a boar, that’s a big part of it.
“You feel more connected to what you’re doing and what you’re eating, and then you cook it yourself and it’s this whole experience.”
Zuckerberg went on to reveal that he enjoys hunting as it makes him feel “connected to nature.”
He said: “I feel like if you’re going to eat meat, then you should get to know where it comes from.”
He told viewers he had started hunting four or five years ago but didn’t get to do it too often as he was often too busy “building Facebook”.
In 2011, Zuckerberg set himself a year-long “personal challenge” to only eat the meat of animals he killed himself.
“I’m eating a lot healthier foods. And I’ve learned a lot about sustainable farming and raising of animals,” he told Fortune at the time. “It’s easy to take the food we eat for granted when we can eat good things every day.”
This story originally appeared in The Sun and has been published here with permission.