Vegetarian Star

The Onion has published a hilarious piece mocking the “humane meat” industry.

In “We Raise All Our Beef Humanely On Open Pasture And Then We Hang Them Upside Down And Slash Their Throats,” livestock farmers pledge to deliver many things to today’s environmentally conscious consumer and animal welfare advocate, including the, “highest quality beef from cows that are healthy, active, and eventually suspended fully conscious inside a facility thick with hot, blood-choked air and the frantic bellows of dangling, profoundly fearful animals.”

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Alice Waters is one of the Michael Pollans in the food world.

Not vegetarian, and maybe showing no intentions of going there, she does support eating less meat and using locally grown items to lessen our environmental impact.

One way to get people to eat less meat is to raise the price of it.

Organic, grass fed varieties of meat cost more, and if more people who are part time vegetarians choose to only buy this option, it may greatly reduce the number of animals being raised for food.

“I eat meat, but no meat that isn’t pastured is acceptable, and we probably need to eat a whole lot less.,” Waters told MNN. “But by choosing to eat only pasture-fed, that encourages you to eat differently: “If I can’t get real meat, I don’t want it.” And since it’s more expensive, you’re inclined to eat less.”

What’s your take on Water’s opinion?

Will promoting the consumption of only pasture fed or “ethically raised” meat effectively lessen the numbers of animals raised for food?

Would it be easier to get people to spend more money to only buy these types of meats or convince them eating no meat at all is a better option?

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Chipotle founder, co-CEO and co-chair Steve Ells says the pork sourced for their products is obtained from Niman Ranch, a small network of family farms that raise their pigs on open pastures or deeply bedded barns, feed them vegetarian diets and give them no hormones or antibiotics.

After switching to this supplier, Ells found sales increased even after having to charge an extra dollar to cover the cost of the non factory farmed meat.

Paul Wills, manager of Niman Ranch Pork Company, is a contributor in Moby and Miyun Park‘s edited collection of essays, Gristle, where he discusses the strain big farms put on small family ones.

Although Wills may be a fish out of water in a book edited by a vegan with a vegetarian slant, the experience with Chipotle restaurant teaches us that the more humane way to raise an animal for food not only puts less stress on the organism and the environment, but results in more satisfaction for the consumer.

Niman Ranch’s “ethical meat” is not a vegetarian carnita, but it’s a step forward in taking better care of the world and every living thing, including part time vegetarians, that inhabits it.

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