wtlloyd @ 32

I haven’t eaten beef or pork since I was 16, but I eat chicken, turkey or fish at least once a day. I figured it was just easier not to eat it at all, rather than worry about health, environment and ethical issues all the time. I don’t miss it, 35 years later, but it seems I can’t avoid health, environment and ethical issues all the same…
What’s an omnivore to do…?

Become a vegan…

Um…cook your food. I vehemently oppose deregulating slaughterhouse inspections, and believe that we should return to the pre-1997 inspection regimen; but at the same time, properly cooking food (to at least 140 F internal temperature) will kill these microorganisms.

Besides, chicken sushi is just nasty…

No I heard of that case. California? West Coast, can’t remember Actually it happened about the same time. Wasn’t that supposed to be organic juice. And someone’s children got ill. No this was a local orchard in CT that makes cider.

I haven’t eaten beef or pork since I was 16, but I eat chicken, turkey or fish at least once a day. I figured it was just easier not to eat it at all, rather than worry about health, environment and ethical issues all the time. I don’t miss it, 35 years later, but it seems I can’t avoid health, environment and ethical issues all the same…
What’s an omnivore to do…?

Become a vegan…

Hmmmm. I’m eating a steak righ this minute. Hope Canada has a better inspection regime. Maybe I should find out.

Harper and his toadies haven’t had (and may not have) long enough to fuck it up, one hopes.

Most excellent post, sorry to have missed the live performance. Definitely food for thought.
Have been vegetarian some forty years and really have not missed the flesh, but I know it is difficult for many to change. My friends who still eat meat, several MD’s amongst them, all raise their own beef with love and affection. Other friends do the ’speed beef’ routine, that is venison, and consider that they are much better off for it.

Part of my decision to venture into the vegetarian garden was based on the economics involved in large-scale livestock ‘farming’ as well as its environmental costs, but primarily it had to do with health. Having gotten into the regular practice of yoga, it seemed to follow quite naturally. All of my friends who have moved towards vegetarianism tell me how much more healthy they feel. Subjective? Yes, but probably much truth.

In any case my hearty congrats on the ‘front page’ and much respect for the impeccable quality of this piece. I look forward to many more! Thanks, truly appreciate your presence and steadfast commitment to all the many things and people that you care for and about.

hackworth @ 88

Norman Podhoretz on Book Tv promoting never ending war and his book WW4. Ol’ Norm is all- in for strategic pre-emptive strikes on Iran. It was readily apparent that Norm has Bush’s ear. The old man uses so many rhetorical devices – straw man arguments, false dichotomies. The host (I can’t remember his name) made mostly lame attempts to refute Ol’ Norm. I wanted him to ask about Pakistan, but I went to bed. Did anybody see this crap?

I couldn’t watch it all..was afraid it might be contagious.

I love BookTV but in my household it has to compete with football. My husband went out to watch football elsewhere, and I eagerly turned to BookTV. Imagine my disgust when N. Podhoretz hove into view. I turned it off in less than a minute. SOMETHING IS PROFOUNDLY WRONG IN THE HEARTS AND MINDS OF THESE WARMONGERS. They talk about waging war as if it were no more momentous than deciding it is time for a haircut.

And thanks to you and Toby for educating us about this.

Toby Wollin @ 93

Ed*ard Teller @ 49

Solid, Kirk, solid! No horse jokes from me.

ETette, has turned vegetarian, ET, Jr. is thinking it over. We’ve ordered a couple of local lambs and are sharing a local side of beef with friends over the winter. Organic, pasture-fed, and a little expensive, but that garlic and rosemary-roasted lamb last night was so good. I drive by the farm where it was raised every day.

Read this book. You won’t feel comfortable in a big box meat department ever again.

ET — We used to raise all of our own meat here on the farm until we were run out business by all the lose local dogs. But you are right – there is nothing like farm-raised meats. We had a very close relationship with our butcher – every animal that went in was positively tagged and every cut that came out was hard frozen and everything from the same animal was put into the same box. No mixing. Even if a customer ordered more than one animal, each animal’s cuts were packaged up in its own separate box. God, I miss that meat. It was incredible stuff.