THis weeks classes and presentations really opened my eyes as to what goes on "behind the scenes" in the meat industry. It sickens me! I'm from Montana and when I think of eating beef, I think (well... thought) of the truly free range cattle that live in the pasteur behind my house. After reading this weeks readings, I realized that I was not the small percentage of humanely raised cattle, I am eating cattle that grow up in 6 x 6 pens, that are drugged and slaughtered inhumanely. Then placed on a conveyer belt and chopped up by "butchers" - unskilled labor workers - piece by piece. One thing that someone mentioned in class was that the workers on the assembly line check for flaws in the meat, but that the workers get paid only when the assembly line is running... so how likely is it that a worker will stop the entire conveyor belt to point out flawed meat? Very unlikely, thus we eat flawed meat. It's an atrocious system.
As for the food... AMAZING. THe veggie pasta was incredible. I thought I was eating noodles until half way through the meal someone said "I can't believe there are no noodles in here!" That dish had more flavors and taste than any other dish I have ever eaten. The desserts have also been amazing. My favorite dessert is still the peach pie we had week 2. I am looking forward to week 4's meals!
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