Filed under: Food + Health, Society + Media | Tags: ethical omnivores, factory pig farms, local pork, pork production, vegetarianism
People of the world face food dilemmas everyday. Today, I face an ethical one. After reading about and seeing the grotesque conditions factory raised pigs are forced to endure, my initial reaction is to never eat pork again. In addition, salmonella outbreaks, milk contaminations, and other scares are contributing to a new food consciousness for me and many others. As more people are becoming concerned with where and how their food is produced a new league of ‘ethical omnivores‘ is being formed.
I’ve talked to meat eating friends and family to find out how they feel about the (literally) shitty conditions of the pork industry. As soon as I begin explaining the deplorable conditions I am stopped in my tracks, “Don’t tell me! I don’t want to know!” I completely understand this sentiment. Most of us are accustomed to eating meat and knowing the truth makes us feel guilty and disgusted. Rather than force feed the daunting realities of mass produced pig products down peoples throats, I offer up solutions. Of course one option is to give pork up completely, but for those who can’t imagine living a fulfilled life without bacon and eggs or pork chops and mashed potatoes there are options for you too. Depending where you live you may find locally raised, free-range pork at neighborhood farmers markets. In the Lawrence area there are no ethically run pig farms, but don’t fret! The Merc offers pork raised drug and cage free brought in from Colorado. Whole Foods in the Kansas City area offers all-natural, free-range pork from Iowa.
There are answers to this dilemma that are easy to swallow. All natural pork is more expensive, but Americans typically eat too much meat in the first place. If your pork intake is lower quantity and higher quality you’re better off in both mind and body.
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