A factory farm primer

Photo by cobalt123 via Flickr (CC BY-NC-SA 2.0)

Yesterday Twilight Greenaway, food editor at Grist, posted this helpful introduction to the not-so-wonderful world of factory farmed meat.

If you’ve never given much thought to where your meat comes from, it’s an eye-opening window into how most meat products that people purchase at stores and order in restaurants come to be.

Formatted as a series of questions and answers, the post covers everything from Why do CAFO [concentrated animal feeding operations] owners use so many antibiotics? to So, how do I avoid CAFO meat?

If you eat meat, it’s really worth a read, so check out the article here. Greenaway’s introduction says, “Here’s everything you ever wanted to know … and a few things you’d probably rather not know,” but even the gross stuff is (in my opinion) worth knowing. After all, as the old saying goes, you are what you eat.


One comment

  1. Little Sis

    I cut meat out of my weekday diet several months ago and have never felt better. As time wears on, I find myself wanting it less and less on the weekend as well, and with everything we now know about most of the meat that’s available that’s just fine by me. Once a week, high quality meat from a local sustainable farmer. Better for my body, better for the soul.

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