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#1 | |
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Certified Master Chef
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Factory Farms
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We get by with a little help from our friends |
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#2 | |
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Certified Executive Chef
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Just out of curiousity Constance - are you a vegetarian? If not, do you raise & slaughter your own meat/poultry?
I'm not asking that to be snarky, but the answers do open up more of a discussion to this. |
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#3 | |
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Sous Chef
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Gotta' feed the masses! The majority bases purchase decisions on price over any other factor, whether that be quality or even ethics. Thats why factory-farming of animals has developed to the point it is now.
If you really want to see something gross, look up the conditions and environmental impact of Smithfield Pork farms in the Mid-Atlantic states. I refuse to purchase Smithfield pork products for this reason, and the fact that they are almost all packaged in a salted broth to plump the meat and extend it's shelf life. It's cheap, but not better in my book! But mass farming is what it is. I bought a couple 3lb chickens this morning for $2 each. I can't believe there are even any profits in that! It's that streamlined process that enables the high volume and low prices. I don't think I could ever become a vegetarian though. And unlike that article states, I'm in no way drifting from red meat eating! ![]()
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Nick ~ "Egg whites are good for a lot of things; lemon meringue pie, angel food cake, and clogging up radiators." - MacGyver |
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#4 | |
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Certified Executive Chef
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A rather disturbing article isn't it? But before you rush to become a vegetarian by reaction, it might be informative to read what methods growers use to make their crops grow virtually overnight in greenhouses.
Quite seriously, the only answer is to grow/raise whatever you consume. But for how many of us is this possible in today's world?
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The proof of the pudding is in the eating! |
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#5 | |
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Certified Master Chef
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Will Rogers..(one of my American heros) once quiped.."The making of laws and the making of sausage should not be watched" I suppose one could add to this..slaughter houses and chicken processing plants should not be visited!!
Just enjoy the products....or not... |
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#6 | |
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Sous Chef
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I remember from a "History of Science & Technology" class I took at UMass that large-scale farming is one of the activities that promotes advancement of society and civilization. It reduces the workload on people and frees up time for education. Of course in much of the developed world this free time is now spent in vegetation... so why not be in it literally by returning to small farms...
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Nick ~ "Egg whites are good for a lot of things; lemon meringue pie, angel food cake, and clogging up radiators." - MacGyver |
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#7 | ||
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Certified Executive Chef
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Quote:
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The proof of the pudding is in the eating! |
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#8 | ||
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Executive Chef
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Quote:
By the way we call our small farms "living rooms" ![]() |
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#9 | |
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Certified Executive Chef
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Ya know, I really dislike this sort of topic on a food forum. It only causes problems eventually.
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#10 | |
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Certified Master Chef
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Anyone mess with Amber....Uncle Bob send many braves and many arrows!!
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