Comments on: Happy Meat (Day 41)…

By: izlebu

izlebu — Tue, 09 Nov 2010 20:50:13 +0000

Thank you Waiting for more shares

By: Louie Gedo

Louie Gedo — Sat, 15 Aug 2009 20:09:11 +0000

Hi all,

In truth, there’s nothing humane about “happy”, “free range”, “organic”, “natural” or any of the other misused (and often euphemistic) terms like these. For starters, here’s why: http://www.Humanemyth.org and http://www.youtube.com/watch?v=Z7Gbq3lkKwY

Since there’s no biological requirement for animal flesh in the human body, carnism, or the eating of animal flesh as an indulgence, is a serious and unambiguous moral question for those reading this and not merely a preferential choice as in which color shirt to wear today.

Please consider this with objective honesty to yourself.

Thank you.

By: Women as Meat : Elaine Vigneault

Women as Meat : Elaine Vigneault — Sat, 27 Sep 2008 19:39:25 +0000

[...] Weird, scary meat faces from tombland via Green As A Thistle [...]

By: Blue Sky Mining » Finding a Place to Make Happy Meat

Blue Sky Mining » Finding a Place to Make Happy Meat — Mon, 16 Apr 2007 21:08:40 +0000

[...] is what Vanessa at Greenasathistle calls sustainably grown and butchered meat as promoted by the Meatrix people at the Sustainable [...]

By: J.R.

J.R. — Thu, 12 Apr 2007 20:32:19 +0000

Other terms: freegan, opportunitarian. (i.e. first para.)
Another concept: meat reductionist.

By: Lori V.

Lori V. — Wed, 11 Apr 2007 12:13:02 +0000

Boy, Vanessa, that photo is enough to turn the hardest die-dard meat eaters herbivorous! LOL!

After reading at my site, you know I had this whole dilemma already. Luckily, as I think I mentioned there, I found a local all-natural farm from which to buy our meat (and they refuse to sell venison! Another positive in their favor!). I have to say, all-natural pork tastes completely different that factory-farmed pork; it was really odd (the realization, not the taste). And the all-natural bacon? Holy smokehouses, that is some good stuff! I have to be very careful not to become a “porker” from it! LOL!

By: JKelly

JKelly — Tue, 10 Apr 2007 23:06:48 +0000

I ate an ox in Germany on my birthday.. Wait, is that game? It was de-licious.

By: ian f.

ian f. — Tue, 10 Apr 2007 17:10:13 +0000

Very important topic Vanessa. I just thought it worth adding that the best and most reliable “happy meat” in my humble opinion is wild game such as venison, rather than farmed animals. Assuming that it has been legally caught of course (which I would imagine most good butcher shops or restaurants would comply with), you can rest assured that the animal would have eaten healthy, natural food in a natural, free-range environment for all its life. Better than any farmed animal.

So if one can only get over the shock of eating “Bambi and chips”, its actually very healthy.
cheers

By: Rhett

Rhett — Tue, 10 Apr 2007 16:59:04 +0000

Excellent post. We, too, have made the commitment to having meat only once a week. I really feel like it's probably more in line with what family farming can reliably offer, anyway. My father has friends who grew up poor in rural New York who got one piece of chicken on Sunday, and that was it for meat. One note about farmed fish-- not all of it is a bad choice. In fact, herbivorous fish, especially farmed in the US where inland farming is so common for herbivorous freshwater fish, is spoken very highly of in chapter 9 of Plan B 2.0 by the Earth Policy Institute. Herbivorous fish, especially catfish and tilapia, are grain efficient to the point of raising doubts about whether tofu is actually more land efficient than catfish. Farmers generally feed these kinds of fish a feed similar to what cows or chickens get (grain and soy mixed) if they're not feeding them duckweed or plant wastes (like ground corn stalks), and inland farming prevents escapes. Farmed shellfish like shrimp are generally a bad idea, and farmed salmon is a nightmare. Salmon are fed mackerel or anchovy meal quite often, so developing a bit of a Mediterranean palette cheapens the grocery bill and is lower on the food chain. At some point after we cover gardening in more depth, I definitely want to explore at-home fish farming, since I believe anyone with a balcony and a power outlet can do it and do it sustainably.

By: gettinggreen

gettinggreen — Tue, 10 Apr 2007 16:40:45 +0000

Thanks David — you’re right, this will definitely be more significant than my four CFL lightbulbs, and I’m sure it’ll be a little more challenging too, at least when I’m out at restaurants. And I never even considered all the refrigeration needed just to display the meat in stores, good point.
And thanks river2sea for the Seafood Watch link — I’m less informed about fish standards than meat standards, but considering I eat it at least once a week I should really be looking into the fishies more. Obviously I don’t indulge in Chilean seabass, but I’m a sucker for seared tuna!