Pig Tales : An Omnivore's Quest for Sustainable Meat

Pig Tales : An Omnivore's Quest for Sustainable Meat

eBook - 2015
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In Pig Tales, New York Times best-selling author of Tomatoland Barry Estabrook turns his attention to the dark side of the American pork industry. Drawing on personal experiences raising pigs as well as sharp investigative instincts, Estabrook covers the range of the human-porcine experience. He shows how these intelligent creatures are all too often subjected to lives of suffering in confinement and squalor, sustained on a drug-laced diet just long enough to reach slaughter weight. But Estabrook also reveals how it is possible to raise pigs responsibly and respectfully, benefiting producers and consumers--as well as some of the top chefs in America.Provocative, witty, and deeply informed, Pig Tales is bound to spark conversation at dinner tables across America.
Publisher: W W Norton & Co Inc.,, 2015.
ISBN: 9780393248036
Branch Call Number: eBook
Characteristics: 1 online resource
text file, rda


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PimaLib_NormS Jan 04, 2017

I like pork. Ribs, sausage, pork chops, bratwursts, bacon, ham, I like it all. But I, like most people, have someone else do the dirty work for me. In Barry Estabrook’s book, “Pig Tales: An Omnivore’s Quest For Sustainable Meat”, the dirty work that goes into producing those pork delicacies for my table is examined. It can be unpleasant to read about the pork producing process at the big corporate farms. The animals are treated inhumanely, confined to a space too small to turn around in, and routinely injected with antibiotics. And, how would you like to live near one of these giant pig farms? The stench can be unbearable and the methods that some of the big pork producers use to dispose of the tons of pig manure, like liquefying it and spraying it on surrounding fields and everything else nearby, is just too awful to think about. Neighbors have sued “Big Pig” and won, but often the big pork producers just pay the fines and continue doing business as usual. Is this the price that must be paid for the inexpensive and delicious cuts of pork that many of us enjoy? Well, according to Estabrook, maybe not. In Denmark, the pork industry has drastically reduced the use of antibiotics, they raise their pigs humanely in a more open environment, and feed them a more natural and healthy diet. And they use a more organic approach to reduce the smell. Plus, they are profitable. Could all of that work in the gigantic pork market that is the United States? Might be worth considering.

Jan 04, 2016

Recipes, history, social analysis, intense characters; could give Grisham some ideas on legal wrangling with Big Pig, as well as sending foodies to some excellent meals...


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