Blog: When is a turkey not a turkey?
Catherine Sleep | 25 November 2003
It is often claimed that consumers deserve and demand to know as much as possible about the origins of the food they buy. Deserve, yes, but demand? When it comes to mass-farmed meat, I reckon many prefer ignorance and to be frank I can’t blame them.
I recently stumbled across the interesting New York Times op-ed hyperlinked below. It’s written by Patrick Martins, director of Slow Food USA, so the tone of the article is predictably scathing. It summarises in succinct and gory detail the prevailing method of mass producing turkeys on both sides of the Atlantic.
Although mass-farmed meat means poorer consumers can eat poultry too, undoubtedly A Good Thing, there is a price to be paid for wide access to cheap meat and some would say it’s way too high.You need to register to read the article but it only takes a few seconds and is free.
So, happy Thanksgiving…!
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