Meat Production

The major meat producers in this country (in fact, throughout North America) have quickly changed from local family farms to large-scale, factory farming companies. This method of production perpetuates a huge imbalance in the distribution of profits, which keeps the people doing most of the work relatively poor, and the company owners undeservedly rich. I encourage people who want to eat meat to find a local family farm producer to buy from (many health food markets can provide this service). This not only puts more money directly into the hands of small family-run businesses, it also reduces many of the dangers of contamination which exist in the huge "conveyor line" processing plants.

Contamination can come from many sources. Often it's due to the spillage of urine and fecal matter onto the meat as cows are hurriedly disemboweled during processing. I use the term broadly, to also include the passing of any meat which has spoiled or contains high amounts of medications (such as antibiotics) or parasites to the marketplace and the general public.

In the search to reduce costs and raise production (the sole purpose of which is to increase profits for the owners, not to increase quality -- factory farming actually decreases quality), not only is the quality of the meat compromised, but the health of consumers and the entire planet is placed in jeopardy.

WHAT CAN YOU DO? If you feel you must eat meat, I suggest you avoid red meat and pork altogether. Stick to grain fed free-range chicken and/or eggs, and market fresh fish (the more processing you can avoid, the better). Check your local directory for health food stores and talk to the owners. Try vegetarian meat substitues.

Also, check out the following links:

• On the web: www.veg.org
• Newsgroups: rec.food.veg, rec.food.veg.cooking