Every Dog Has Its Day

[David Morris]

Non-carnivores should delete before reading on:

I've got to keep this book away from my wife.  She recently finished
Michael Pollan's "The Omnivore's Dilemma," and vowed that she never
eat corn-fed beef again, which isn't too hard for us with an abundance
of seafood and freshwater fish available here in New Orleans.  But
then she found a farmer at an outdoor market who sold her grass-fed
beef.  The problem is that naturally-fed beef doesn't have the fat
"marbling" which tastes so good and make for more tender meat.  After
chewing about half a steak we ground the rest up for a spread, not a
great way to eat steak.  My next attempt will be to cook it as if it
were game-meat, marinating for a long time before cooking on low heat.

Genetic engineering might eventually produce meat from animals with
nearly no brains, and thus no suffering.  Would that be preferable to
the present meat production?  I don't know myself.

David Morris

On Mon, Oct 26, 2009 at 5:47 PM, John Bailey <sundayjb at gmail.com> wrote:
> The egg-layers never end up on the dinner plate - we've genetically
> engineered two different kinds of chicken, one that produces eggs at a
> truly unnatural rate (they're made to think it's spring year-round)
> and one that gets so fat so quickly, it's the equivalent of a
> ten-year-old who weighs 300 pounds. The ones who are put in the
> wood-chipper (half of that laying population) have it relatively good.
>
> The most mind-blowing stuff in Foer's book is actually about
> industrial fishing practices, which I've never given a crap about. It
> enters SF territory. My jaw was hanging for a lot of the book.