side note: For the past 2 years, we have been buying our pork from a local farmer, who is related to a good friend, this farmer raises only a small number of cows and pigs, but does it on small scale and really focuses on the conditions of his animals. Let me just say that I’ve never eaten pork so tasty….I know it sound hard to believe, but I can now tell the difference between quality and the shit that factory farms produce. This year, we decided that we’d buy beef from that farmer as well……we’ve just started consuming it, but god damn, it’s tasty as well!!!! With the obesity problems in this country…we need to start educating people on where their food comes from. Once again, the corporate culture of factory farms have invaded DC, and our politicians care more about their relection chests then their constituents!
HuffingtonPost.com
Nicolette Hahn Niman
Livestock Rancher, Lawyer, and Author, Righteous Porkchop: Finding a Life and Good Food Beyond Factory Farms
Most people share at least the following traits: they want to be healthy; they like animals; and they value clean air and water. Yet relatively few Americans connect those concerns with their food. As more people start making the link (especially if they’ve seen graphic video footage of industrial animal operations), many decide it’s time to stop eating foods from factory farms. This is a guide for doing just that.
I’ve been a vegetarian for more than twenty years. Unlike the fits and starts described in Jonathan Safran Foer’s autobiographical book Eating Animals, the day I decided to quit eating meat was the last time I ever did. I remember that dinner well. It was my mother’s tuna fish casserole, and actually quite tasty. But while I chose to stop eating meat, I never adopted the view that it was morally wrong, and, consequently, didn’t become one of those vegetarians who spends her spare time plumbing the depths of meat industry literature looking for bits of information to shock my friends and family into giving up meat.
Nine years ago, I had just started working as an environmental lawyer for Robert F. Kennedy, Jr. when he approached me about leading a national campaign to reform the livestock and poultry sector. He said that industrialized animal production had become one of the nation’s worst polluters of water and air, and he wanted to aggressively attack the problem.
Initially, realizing that Bobby was asking me to work full-time on poop, I hesitated. It was not the glamorous job I’d envisioned when moving to New York to work for him. But then I visited towns in Missouri and North Carolina that had been overrun by factory-style production of hogs, chickens and turkeys. I witnessed biblical-scale plagues of pollution and stench; I spoke with people whose lives had been ruined when an industrial hog or poultry operation was erected next door; and I heard the details of how the animals were raised. My reticence vanished and I jumped at the chance to work on cleansing the earth of the animal factory menace.
I loved the job and threw myself into it, body and soul. But there was one problem: I could no longer deny the shady past of my own food. Every day, I was putting stuff into my mouth that undeniably came from factory farms. I was a vegetarian, yes, but consumed plenty of eggs, milk, yogurt, butter and cheese. And much of the factory farm data and stories I was gathering from all over the country was about egg and dairy operations. My unease grew with each passing day.
To avoid the products of factory farms, I became something of a food detective. My groceries were the subjects of my investigations. Where were they coming from and how they were produced? I roamed grocery store aisles carefully reading product labels, but there was little to no information about the conditions in which the animals were raised. I wrote letters to food companies with questions about what they fed their animals, but the letters went unanswered. The food system’s lack of transparency was frustrating. Eventually, I mostly gave up on supermarkets and began exploring new ways to get at the good food I was seeking. Although the task was daunting, my goal was simple: I wanted all my food to come from places I would enjoy visiting. (more…)
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Calling it a Compressed Working Week, British researchers are suggesting a shorter work week may improve the detrimental health effects of shift work at the same time it improves employee morale and boosts productivity. Twenty percent of all European workers are involved with shift work in one form or another, usually working five 8-hour days. The research team says both the employee and the employer may benefit from three or four 12-hour days instead.
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