Posts Tagged factory farming
book review: Project Animal Farm
Posted by Amy Steele in Books, vegan/ vegetarian on July 25, 2015
Project Animal Farm By Sonia Faruqi.
Pegasus Books| July 2015|390 pages |$27.95| ISBN: 978-1-60598-798-9
“The Miller mindset that we owe animals no more than food, water, and shelter is flawed.”
Even when you know that there’s mistreatment among dairy and animal farms, as I do, this remains a shocking and detailed expose into the disheartening and mostly cruel world of food production. I dare any meat eater to read this book and not think about the farm to table process. Author Sonia Faruqi worked on Wall Street after graduating from Dartmouth College. When the market plummeted and she lost her job, she decided it might be interesting to volunteer on a farm for a bit. A vegetarian, Faruqi visited a dairy farm, a pig farm, a chicken farm, an organic farm, a pastoral farm and a slaughter house in Canada. She then traveled to Indonesia, Malaysia, Dubai, Singapore and Belize and then Vermont [primary agricultural state in New England] and California [second in the nation in animal agriculture behind Texas]. Both Vermont and California have no AG GAG laws—laws which prohibit undercover investigations on the conditions of industrial agriculture operations) to visit farms and factory farms there.
“Certain forms of enjoyment are dependent on drinking a drug of ignorance. Where suffering exists, it’s always there in the shadows, ready to strike at a moment’s notice. Our method of acquiring wealth says more about us than the wealth we acquire.”
Faruqi writes about her experiences at each farm with meticulous details and vivid descriptions. Interspersing her personal experience with facts and figures, Faruqi provides an eye-opening, devastating and shocking explanation of why the food industry must change. At these various farms, she witnessed animals living on top of each other, never getting outside, animals dying from abhorrent conditions. The farms reeked of ammonia as animals stood in their own waste. Dead animals often weren’t located for days because of the over-crowding. In the egg industry, the norm is to slaughter hens at 18 months old. Hens are de-beaked with a hot blade. Norway, Switzerland, Sweden, Finland and Denmark banned this barbaric practice. Animals get artificially inseminated and are bred with particular strains that serve one purpose: to feed the masses. Chickens have abnormally large breasts that make it difficult for them to move. Faruqi writes: “Artificial insemination is not only unnatural, but harmful. Millions of dairy cows today all over the world are the descendants of only a few dozen bulls. This is the equivalent to passing a complex, swirling pot of genes through a needle pinhole. Such narrow genetic limitation never occurs in nature, because the long-term survival of any species depends on genetic diversity.”
Most factory farmers don’t need to interact with the animals or spend any time near the cages. Using a smart phone and various apps animals can be feed, watered and monitored. 70% of antibiotic use in the United States is in farm animals. Americans spend 10% or less of their salary on food while Europeans spend 50% of their salary on food. Throughout her journey, she meets people with various approaches to farming. Some extremely kind, some who treat animals as products. A few get stressed out by their jobs. Others turn the other way and ignore the negative impact farm life takes upon the animals. Interestingly many of the farm workers or owners are vegetarian. Faruqi notes: “I realized that I’d hardly ever heard about vegetarianism more than I had in this animal farming community that I happened to stumble into. It can’t be a coincidence that some of the people closest to the system of meat production are boycotting meat.”
“When animals suffer, people also suffer. Many farms I investigated were in the throes of disease.”
One question I have is why we are crueler to animals than Europeans. Why does Europe have many more sensible and humane protections for animals and farms? Americans love their cats and dogs but it’s completely different when it comes to how that hamburger or chicken breast arrived at the grocery store. Most choose not to think about it or to just think that the way it’s always been done is fine.
If you don’t care about the animals maybe you care about your carbon footprint: “a single factory farm can generate as much waste as an entire city.” While Project Animal Farm commands the reader’s attention through its well-written prose, conversational style and thorough research, it’s so disturbing at times I had to leave it for a bit. The United States remains one of the worst offenders in humane treatment and protection of animals in the food industry.
Some other tidbits [and there are plenty, so read the book]:
— hens are slaughtered at 18 months
— 9 out of 10 sows in the United States and Canada spend their lives in crates.
— about piglets at a pig farm, Faruqi writes: “From head to hoof, they lived marinated in manure.”
–the veal industry is a by-product of the dairy industry. If you support the dairy industry you support the disgusting practice of “raising” veal. Male calves aren’t wanted by the dairy industry and are sold to veal farmers.
–eight and a half billion chickens, 239 million turkeys, 112 million pigs, 32 million cattle and 2 million sheep and lambs were killed for human consumption in the United States and Canada in 2013. “It is impossible not to view the raising and butchering of animals for food as wasteful and hopelessly inefficient.” Approximately 50% of an animal is actually consumed.
–in Malaysia [population 30 million] there are 500 KFCs, 300 Pizza Huts and 300 McDonalds. Malaysians eat more fast food than Americans. 1/3 of Americans eat fast food once a week while 3/5 of Malaysians eat fast food once a week.
–Mexico [population 122 million] has 240 Walmarts, 150 Sam’s Clubs, 30 Costco, 500 Dominos, 380 McDonalds, 300 KFCs and 180 Pizza Huts.
–review by Amy Steele
Sonia Faruqi will be reading and answering questions about Project Animal Farm at the Capitol Theatre in Arlington on Saturday, July 25, 2015 at 6pm.
FTC Disclosure: I received this book for review from Pegasus Books.
purchase at Amazon: Project Animal Farm: An Accidental Journey into the Secret World of Farming and the Truth About Our Food
book review : Eating Animals
Posted by Amy Steele in Books on November 9, 2009
Title: Eating Animals
Author: Jonathan Safran Foer
Pages: 352 (hardcover)
Release Date: November 2, 2009
Publisher: Little, Brown and Company
Review source: Hachette Book Group
As my son began life and I began this book, it seemed that almost everything he did revolved around eating. He was nursing, or sleeping after nursing, or getting cranky before nursing, or getting rid of the milk he had just nursed. As I finish this book, he is able to carry on quite sophisticated conversations, and increasingly the food he eats is digested together with the stories we tell. Feeding my child is not like feeding myself: it matters more. It matters because food matters (his physical health matters, the pleasure of eating matters), and because the stories that are served with food matter. These stories bind our family together, and bind our family to others.
At age 12, I stopped eating red meat. Before then I ate raw hamburger [you know, rolled up in a ball] and the chicken livers that my Nana cooked. At 18, I gave up all other meat. I ate fish off and on until a few years ago. Now I’m a non-dairy vegetarian. I’m not vegan because I cannot afford to be. It is a complex and complicated undertaking and can be very expensive. If Alicia Silverstone wants to come to my apartment with a personal chef, I’m more than happy to go vegan.
Eating Animals reads as a cross between a memoir and an investigative journalism expose on factory farming, the humane treatment of animals, and making wise choices in the food that you eat. In between the plethora of facts, Jonathan Safran Foer mixes in his own memories of food, his decisions to become a vegetarian, and his thoughts on the entire United States food industry. Eating Animals is an ambitious undertaking and Jonathan Safran Foer spent three years researching the book, interviewing all kinds of people and traveling throughout the United States in his quest for knowledge. He goes on a rescue mission to a turkey farm with an animal rights activist. He visited Paul Willis’s hog farm in Iowa and also “heritage” poultry farmer Frank Reese. He wanted to become an educated consumer. Safran Foer is clearly anti-factory farming. And honestly, who wouldn’t be? Is Eating Animals going to be a vegetarian manifesto for some? Sure. Many people will not pick up this book because they do not want to know about the food that they are putting in their mouths. I read a passage to my mother and she didn’t want to hear it. Ignorance is bliss, as the saying goes. If people go around not thinking that the food on their plate once roamed a verdant pasture or was crammed into a minute stall just so that they could have tender meat to eat, maybe they’d think twice.
This is why when fully conscious cattle at the (then) largest kosher slaughterhouse in the world, Agriprocessors in Postville, Iowa, were videotaped having their tracheas and esophagi systematically pulled from their cut throats, languishing for up to three minutes as a result of sloppy slaughter, and being shocked with electric prods in their faces, it bothered me even more than the innumerable times that I’d heard of such things happening at conventional slaughterhouses.
To my relief, much of the Jewish community spoke out against the Iowa plant.
Ultimately Eating Animals is for people to read who know little about our agricultural business and want a brisk, thoughtful, exhaustively researched book. It lacks preaching and serves to deliver the goods and let the reader debate the pros and cons of factory farming and food production and to purchase and consume food with a conscious state of mind. Do you know how that chicken got to your table? Did that lobster feel anything when it was thrown into a boiling pot of water? Is the slaughtering of cows as painless a process as the meat industry claims? The reader will find these answers in Eating Animals. If you’re at all squeamish and love your veal, lamb, foie gras, pate, juicy steak, hamburger and just plain old chicken, Eating Animals is not going to be a pleasant or palatable read for you. However, do not let that deter you. The wonderful, sensitive approach of Safran Foer eases the reader into each topic, one toe at a time. It’s an important topic. Along the way, you will also find out about Safran Foer’s own journey to vegetarianism. He writes with honesty, humor, and straightforward clarity.
I’ve restricted myself to mostly discussing how our food choices affect the ecology of our planet and the lives of its animals, but I could have just as easily made the entire book about public health, worker’s rights, decaying rural communities or global poverty—all of which are profoundly affected by factory farming. Factory farming, of course, does not cause all the world’s problems, but it is equally remarkable just how many of them intersect there. And it is equally remarkable, and completely improbable, that the likes of you and me would have real influence over factory farming. But no one can seriously doubt the influence of US consumers on global farm practices.
Let me share some of the highlights:
Ten million land animals are slaughtered for food every year in America [pg. 15]
Many scientists predict the total collapse of all fished species in less than fifty years—and intense efforts are underway to catch, kill, and eat even more sea animals. [pg.33]
Most male layers [chickens that lay eggs] are destroyed by being sucked through a series of pipes onto an electrified plate. [pg. 48]
Perhaps the quintessential example of bullshit, bycatch refers to sea creatures caught by accident—except not really “by accident,” since bycatch has been consciously built into contemporary fishing methods. . .The average shrimp trawling operation throws 80 to 90 percent of sea animals it captures overboard, dead or dying, as bycatch. [pg. 49]
A University of Chicago study recently found that our food choices contribute at least as much as our transportation choices to global warming. [pg. 58]
Fish build complex nests, form monogamous relationships, hunt cooperatively with other species and use tools. They recognize one another as individuals (and keep track of who is to be trusted and who is not). [pg. 65]
Killing chickens: The conveyer system drags the birds through an electrified water bath. This most likely paralyzes them but doesn’t render them insensible . . .The next stop on the line for the immobile-but-conscious bird will be an automated throat slitter [Netflix Food Inc. and it shows this clearly]. [pg. 133]
In 2004, a collection of the world’s experts on emerging zoonotic diseases gathered to discuss the possible relationship between all those compromised and sick farm animals, and pandemic explosions. [pg. 138]
In parts of the world where milk is not a staple of the diet, people often have less osteoporosis and fewer bone fractures than Americans do. The highest rates of osteoporosis are seen in countries where people consume the most dairy foods. [pg. 147]
Killing pigs: After getting stunned and hopefully rendered unconscious on the first, or at least the second, application of the stun gun, the pig is hung up by its feet and “stuck”—stabbed in the neck—and left to bleed out. [pg.155]
Conservative estimates by the EPA indicate that chicken, hog, and cattle excrement have already polluted 35,000 miles of rivers in twenty-two states (for reference, the circumference of the earth is roughly 25,000 miles). [pg. 179]
According to The Handbook of Salmon Farming: Six sources of suffering for salmon are: (1) water so fouled that it makes it hard to breathe; (2) crowding so intense that animals being to cannibalize one another; (3) handling so invasive that physiological measures of stress are evident a day later; (4) disturbance by farmworkers and wild animals; (5) nutritional deficiencies that weaken the immune system; and (6) the inability to form a stable social hierarchy, resulting in more cannibalism. [pg. 190]
Here’s a list of some famous vegetarians:
Alicia Silverstone Abbie Cornish
Portia de Rossi J.M. Coetzee
Benjamin Gibbard Zooey Deschanel
Alanis Morissette Shania Twain
Jim Carrey Pamela Anderson
Morrissey Dennis Rodman
Chris Martin Liv Tyler
Casey Affleck Kristen Bell
Chelsea Clinton Billie Joe Armstrong
Emily Deschanel Lisa Edelstein
Kevin Eubanks Traci Bingham
Natalie Portman Nastassja Kinski
Sir Paul McCartney Stella McCartney
Cilian Murphy Damon Albarn
Kate Bush Jane Goodall
Thom Yorke Julie Christie
–review by Amy Steele
Jonathan Safran Foer will be speaking as part of the Brookline Booksmith Reading series on November 11.
GREAT NEWS: HACHETTE BOOK GROUP is graciously providing me with THREE copies of Eating Animals to give away.
To Enter: Leave email in the comment section and if you dare, answer this question: are you a vegetarian or have you considered becoming a vegetarian? Why or Why not?
OPEN TO U.S. AND CANADIAN RESIDENTS ONLY. CONTEST ENDS DECEMBER 1ST.
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