Ethical Meat Spurs a New Breed of Foodie
People who eat meat are putting aside their cookbooks to explore the very beginning of meat preparation—slaughtering and butchering. OregonLive.com’s recent article “Conscious Carnivores, Ethical Butchers are Changing Food Culture” is a great look at the burgeoning movement to get really hands-on with your meat. People are signing up in droves to learn to butcher meat themselves and to learn about the slaughter process so that they can be assured their meat really comes from humanely raised animals. Of course, this is music to our ears—AWA has long advocated for the highest birth-to-slaughter standards and believes people should be well-educated about every step of the production process. Thoroughly knowing how meat gets from farm to table is the responsibility of everyone who enjoys a grassfed hamburger or pastured bacon.
Pasture and Climate Change: FAO sees “vast potential”
A new report by the United Nations has added credence to the view that sustainable grazing and pasture management can significantly contribute to the fight against global climate change. Entitled, "Review on Evidence on Dryland Pastoral Systems and Climate Change," this paper offers much-needed discussion about the role that pasture can play in our efforts to mitigate carbon emissions and preserve these important carbon-sequestering ecosystems. Pasturelands are under increasing pressure from development, salinization, overgrazing and transition to annual cropping for grain production (much of which goes to livestock feed). However, if properly managed they represent a carbon sink that could be even greater than forests.
Antibiotics in farming: has Tyson Foods shot itself in the foot?
Tyson Foods’ recent agreement to settle a lawsuit for falsely advertising its “raised without antibiotics” chicken brand has received limited media coverage – no doubt to the relief of the company’s boardroom. And with an annual turnover of nearly $27 billion, they probably won’t sweat too much over the $5 million that the company must now shell out as compensation to unhappy customers. In falsely marketing its chicken meat as produced from birds “raised without antibiotics” while still feeding them antibiotics, Tyson Foods was shamelessly exploiting the growing public concern over the excessive use of antibiotics in industrial farming, particularly in the form of non-therapeutic growth promoters. But while the intensive meat industry continues to vigorously oppose any attempts to reduce antibiotic use in farming, the irony is that Tyson Foods may well have inadvertently shot itself in the foot by publicly admitting that the overuse of certain antibiotics in industrial farming really is a threat to human health.
On Our Way To Baltimore!
We had a great visit yesterday with our friends at Queens County Farm Museum. Pictured is Amy Fischetti-Boncardo, Executive Director, Jeanette Orrey, UK Dinner Lady, Andrew Gunther, AWA Program Director and Michael Grady Robertson, Director of Agriculture for the Queens Farm. Our discussion focused on nutritious school food and ways we can work together to effect changes. The Farm hosts more than 250,000 school children annually who get the opportunity to see live farm animals and get an idea of where their food comes from. Joining us on this continuing journey were Chef Bill Telepan, Wellness in the Schools' Nancy Easton and AWA staffer Brigid Sweeney.
AWA Welcomes UK Dinner Lady to US
Jeanette Orrey visits NYCAnimal Welfare Approved staff members Andrew Gunther, Beth Hauptle and Brigid Sweeney were thrilled to welcome Jeanette Orrey, the U.K. "Dinner Lady" on her first visit to the United States. On our first day of a three-city, week-long tour, we visited three public schools in the New York City System: PS 87, PS 84 and Fiorello Laguardia HS (the Fame school)! We were joined by our friend Bill Telepan, of Telepan restaurant of course, and Nancy Easton, both with Wellness in the Schools, a non-profit working to support healthy school food in NYC.
