The French use the terms 'industrial' and 'artisanal' to make the distinction -
especially for bread.
An artist in Melbourne (Ivan Durant) caused a furore many years ago by
slaughtering a cow on the forecourt of the main art gallery. Her name was
buttercup, I seem to remember. His point was to illustrate that separation -
his response to obections was 'Well, where exactly did you think your meat came
from?'
'If you don't know the person who grows...' How far do you want to take that?
You could argue that 'If you've never killed your own...' I have - vealer - not
pleasant.
Farmer's market would be fine - is there one open today? In most places they
are a weekend event and often not every weekend. But I do know where I can buy
a live chicken and really get in touch with my source, and it's innards. But
plucking is a PITA.
Andrew Fildes
afildes@xxxxxxxxxxxxx
On 06/01/2011, at 6:43 AM, Jan Steinman wrote:
>> From: Andrew Fildes <afildes@xxxxxxxxxxxxx>
>>
>> But it isn't necessarily any worse for you than many other forms of meat...
>
> I'll agree if you'll put "industrial" or "factory" in front of "meat."
>
> Organic, free-range meat is a far cry from Chicken McNuggets.
>
> I once went to an agricultural conference session on meat production. The
> speaker, an avowed meat-lover, said, "If you don't know the person who grows
> your meat, you should be a vegetarian."
>
> The problem is not "mechanical separation" nor even "chemical separation."
> The problem is that we have become so separated from our nourishment that we
> no longer understand why and what we eat.
>
> Most people might claim that they eat for the satisfaction that flavour
> brings. Well, flavour is one of the most easily (and most cynically)
> manipulated aspects of food. Most people have no idea that 95% of their diet
> comes from just a half-dozen different sources, and that should anything
> happen to those sources, there could be starvation, even in industrialized
> countries.
>
> Poor people each cheap food. It's not their fault; they feel they have to.
> But that food is cheap through a combination of subsidies and corner-cutting.
> This means the "centre aisles" of most grocery stores are filled with
> food-like substances that have been engineered to taste good and to quell the
> vagus nerve's hunger signals, with little or no attention to nourishment.
>
> So, if you don't like "mechanically separated meat," DON'T EAT IT! Go to a
> farmer's market and buy a freshly-killed chicken, while you still can --
> recent legislation (SB-510), if enforced, will make it impossible to do so.
>
> ----------------
> When a fellow says, "It ain't the money, but the principle of the thing,"
> it's the money. -- Kin Hubbard
> :::: Jan Steinman, EcoReality Co-op ::::
>
> --
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