The Eat with Care blog
Writing on humane farming issues by Caroline Abels, founder of Humaneitarian.
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Order early. Order early. Order early!
I write this three times because if you want a pastured turkey for Thanksgiving, small farms tend to sell out early, so mind the calendar — and pick up that phone!
Actually, wait. Before you pick up the phone, decide if you want a pasture-raised turkey or not. As you might know, turkeys evolved in the wild, where they could run around, flap their wings, eat insects, breathe fresh air, and nest in trees. On pasture-based […]
Rarely do we get a chance to make change in the world of meat labeling. But thanks to leadership by the Animal Welfare Institute, we consumers can now write to the USDA and ask that “humanely raised” labels be made clear and straightforward.
It’s not a clear and straightforward term, remember. “Humanely raised” can mean different things to different people, and this wide range of opinions is reflected in the wide range of “humanely raised” products now in the marketplace: the phrase is slapped on […]
Who hasn’t cried a little — or turned away — when they’ve seen those heartbreaking ASPCA commercials featuring Sarah McLachlan? Photos of sorrowful puppies and kittens linger on the screen while tearful music plays in the background. The point is to raise money for the ASPCA, a nonprofit that primarily engages in rescue and shelter work for pets.
These days, however, the ASPCA wouldn’t mind if you also shed a tear for America’s factory farm meat chickens — who are not as cuddly […]
I spend my days urging meat eaters to choose humanely raised meat. I encourage people to ask, “Is that humanely raised?” before buying an animal product. I invite folks to figure out what “humanely raised” means to them.
I care deeply about the phrase “humanely raised.” Which is why I’m urging you to pretty much ignore the phrase “humanely raised.”
On food labels and signs, I mean. We can keep using it in our daily speech. But when you realize that “humanely […]
Next week, the first gathering of the Northern Vermont Humane Meat-Up will take place. This is a new group that’s open to anyone interested in talking about (and eating!) humanely raised meat — ordinary consumers, humane farmers, people who know a lot about humane purchasing, people who know nothing at all…
The idea is to start meeting each other. Early in the days of veganism and vegetarianism, people gathered in little groups, and eventually held conventions, and that’s how these worthy […]
Yes, there were luminaries at the inaugural “Slow Meat” conference in Denver a couple weeks ago: Wendell Berry’s daughter, grasslands guru Allan Savory, superstar farmer Will Harris, newly-minted Slow Food USA president Richard McCarthy.
But a bison was the true star. A particular bison born and raised on grass in Colorado. A bison that lived the way Lewis and Clark might have seen its ancestors roaming the American plains a couple hundred years ago.
The bison was served at a celebratory dinner for conference […]
If you live in the South — or have friends in the South — check out what’s happening on Saturday, April 26. (And share this post with any friends you may have in Georgia, Tennessee, Alabama, the Carolinas, or Florida.) On the 26th, a new and unique gathering — the Southeastern Sustainable Livestock Conference — will take place in Atlanta, and it promises to be a fun and enlightening day.
Organized by Kate March and Gillian March of Vital Awareness (they’re […]
Ali Berlow’s recipe for roast chicken is different than your grandmother’s. To make Ali’s roast chicken, you need a bird that was humanely processed in a small-scale, mobile slaughterhouse — like the one Ali helped build on Martha’s Vineyard a few years ago.
And to build such a slaughterhouse (according to Ali’s recipe) you need to gather certain ingredients, like a landscaper’s trailer, a chicken plucker, really sharp knives, and a crew of skilled workers. You need to research state health laws, train your crew, […]
It’s sassy, bold, funny, and fresh. Apparently the first “original series” produced by a responsible food company, it sets a high bar. And it’s tough as nails on industrial agriculture:
As you can see, “Farmed and Dangerous” — produced by Chipotle Mexican Grill — looks and feels like a TV show. Of course, the series isn’t airing on TV; the four episodes are being released over the next four weeks on Hulu and the Chipotle website. But the professional look of the […]