Last week, I met one of my food heroes and teachers — Joel Salatin — the lunatic farmer of Polyface Farms in Virginia. Never heard of him? Let’s fix that.
Imagine if you couldn’t send your kids out to play in the back yard or throw open the windows on a lovely spring day because of a ubiquitous, sickening smell. That’s the reality for someone living near an industrial hog farm. A group of North Carolinians are sick of the stench, and they’re suing to get it under control. In the video above, you can watch a short Charlotte Observer interview with one of the people involved in the massive hog farm lawsuit.
With approximately 9 million vegetarians and vegans in the U.S., chances are that many families will be hosting an herbivore sometime during the holiday season. It should be a no-brainer—just use soy milk in your mashed potatoes, leave the ham out of the green beans, and use margarine in place of butter. Easy, right?
What Smithfield is awarding itself for is basically following the rules. This would be like giving myself an award for not shoplifting for the whole year. Awards are normally for going above and beyond, and from an animal rights perspective, Smithfield and Murphy Brown have a ways to go.
A British celebrity chef, Hugh Fearnley-Whittingstall, has said what many of us vegetarians are not often courageous enough (or blunt enough) to say — what’s the difference between eating pork [ … ]
Last week, I went on a trip to Northern Wales and stayed on a small farm. Although I knew the ultimate fates of the animals there, I have to say, as far as farm animals go, they had a pretty good life, so I wondered, why isn’t it like this everywhere?
A recent poll of British meat-eaters found that an alarming 17 percent think that pork wings are an actual cut of meat.
“The Other White Meat” has a new slogan. As of Friday, industrial pork’s message is now “Pork: Be Inspired.” The new ad campaign highlights the USDA’s role in the marketing of unhealthy food.
Christien Meindertsma wondered what happened to the pig parts that don’t make it into the grocer’s freezer as pork. Long ago, people used all the parts of the animals they raised for food. She asked herself, “Do they still use all the parts?” And then she tracked one pig from the farm to the processor and through all the products he ended up in.
© Ivan Vasilev | Dreamstime.com In an unusual twist, biotech scientists have decided that focusing on creating hybrids of new animals and plants is just thinking too small. “We realized [ … ]