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[calmcookie]

Saw a documentary a few days ago called "Peaceable Kingdom." It was mainly about the appalling conditions in American "Factory Farms." I believe that high quality protein is essential for health, but am changing some of my eating habits. The horrible cruelty that is done to so many animals, just so we humans can chow down on meat, is really disgusting. I'm not a bleeding heart liberal and I think it's fine to kill animals in the wild for food ..... but to shackle animals in dark places for years on end ... and to merely treat them like economic production units is really heartbreaking. Even my desire for eggs has diminished after seeing thousands of birds jammed into tiny dark cages, with their beaks cut off, unable to move and literally being poisoned by noxious gas (from their own excrement) ..... just for we stupid humans. I'm going to look for another source of eggs (free range) and meat (free range). I don't eat much meat anyways (don't eat much, period) .... but the little meat I do eat will no longer come from torture chambers. And many milking conditions are also dreadfully inhumane. See the documentary for yourself. It may surprise you. I can no longer purchase products that come from these horrrid factory farms. Do as you please. C.C.

Edited by calmcookie, 23 July 2006 - 01:36 PM.

[OEXCHAOS]

If you'd asked me, I'd have directed you to free range eggs a long time ago. Small production farms are best. The factory eggs have no omega 3's. The free range eggs are rather high in omega 3's. They aren't that much more expensive espeically on per egg basis. Personally, I can see the difference. Note how the yolks stand up high. Also, I can easily taste the difference. If you're like me and work with semi or fully raw eggs (I make sauces and mayonnaise), the choice is a no brainer. You NEED fresh, wholesome eggs. I haven't eaten anything but Amish semi-free range chicken for nearly 10 years now. I can REALLY taste the difference. Again, the cost difference is trivial if you use a small butcher. As for Beef, that's harder. That said, I used to have an organic farmer who'd sell me veal. It was allowed to wander and allowed to eat grass. I found the color to be darker but the flavor and texture exquisite. It wasnt' even remotely comparable to what folks call "milk fed veal". The latter was like an over cooked porkchop in comparison. If I can find another purveyor I'll be his/her best friend, though. If you get a chance definitely develop a relationship with a responsible small beef producer. Best, Mark "Get in mah belly" Young