Posts tagged ‘meat production’
Here’s a round-up of interesting articles on food- and farm-related issues that recently appeared in the papers:
Awash in Milk and Headaches: Oil producers can easily cut back on oil production. If only dairy farmers could do the same with milk. The article describes the problems dairy farmers are facing as demand for milk and dairy products has dropped due to the global economic crisis.
Saving a Squirrel by Eating One: Squirrel anyone? There probably wouldn’t be many takers in New York, but in London, squirrel meat is all the rage. Londoners like the taste and see it as a way to control the U.K.’s squirrel population. While it’s hard to get past the idea of eating the wild critters that play and nibble nuts in Central Park, squirrels do beat out supermarket meat on environmental grounds – they’re local and don’t consume the fossil fuel needed to produce, say, steak and lamb chops.
Well Done, Rare, or Cryovacked: This article, also about meat, looks at how industrial agriculture has enabled people to keep “the steer in the pasture mentally separated from the beef on their fork.” There was a time, the writer Sara Dickerman reminds us, when eaters saw the connection. In 19th-century Manhattan, Dickerman notes, people “might well have been confronted with the noises, smells, and sights of an unlicensed butcher … slaughtering cows in his cellar.” She refers to three books on beef production, all of which sound like great reads.