True Food Tuesday - Compassionate Carnivores?

What does it mean to be a meat-eater and also care about the ethics of eating animals? If we hate industrial farms do we know what the alternatives are? Does "eating local" like maybe buying meat through a CSA guarantee that the animals were raised well and slaughtered humanely?

The Animal Welfare Approved label is becoming increasingly well-recognized. Consumers are reading Jonathan Safran Foer's "Eating Animals" and Temple Grandin's work on humane slaughter. When we look at the ways that our food animals are raised, many of us are concerned about the ethical issues such as how the animal was raised and even, how it was slaughtered.

Some of us are eating meet-free for health, as well as ethical or economic reasons, or for all three. As we're becoming more conscious about what we eat, the inquiry can be confusing. What does "natural" mean? What does "free-range" mean? What about organic? What is an ethical butcher?

You know the Japanese (I'm half) say "Itadakimasu" before we eat. It's usually translated as "bon appetite" but really means giving thanks for the life given so that we may eat.

True Food Tuesday

This was a chat that I started on Twitter to focus our thinking and our conversation on topics like this. The first week we talked about how we define "true food." Is it as simple as following Michael Pollan's rules?

#19 If it came from a plant, eat it; if it was made in a plant, don't.

#36 Don't eat breakfast cereals that change the color of the milk.

Is it making our food the answer? What about growing our own? Those are great things to do but what about our proteins?

This week we'll talk about the issues surrounding animal husbandry and humane slaughter. Click on the links above to look over the Animal Welfare Approved site or read an excerpt from Safran Foer's Eating Animals. Drop a comment here if there's a particular question you want to be sure we discuss.