Monday, July 27, 2009

New York Times: Farms and Antibiotics

Whenever possible, I try to sound the alarm about the dangerous hormones, antibiotics, pesticides and other synthetic additives in our food supply.

Specifically, most of us in the United States are not aware how rampant antibiotics are in our industrial feedlots. Be aware that if the meat you are buying isn’t labeled free of antibiotics or organic it’s almost definite that antibiotics were administered to the cow(s) that became your steak, roast or ground beef.

Shouldn’t all foods with hormones, antibiotics and pesticides be labeled as such?

Thankfully, the word is starting to spread. The New York Times joined the growing chorus in an editorial last Friday that called for an end to the administering of antibiotics to farm animals.

Several reasons exist for the need for a ban; the Times focused on one: "In an environment where antibiotics are omnipresent, as they are in industrial agriculture, antibiotic-resistant strains of diseases quickly develop, reducing the effectiveness of common drugs like penicillin and tetracycline."

Read the editorial “Farms and Antibiotics.”


Orsi said...

Hi Rob, I think this is one of THE most important issues in food debates. I missed the article you are referring to, but here are two others that I like to give to friends: One is a recent article from the Johns Hopkins University alumni magazine:
and the other appeared in Mother Earth News this winter: .

Chef Rob said...


Thank you for the links to the two other articles. I will read them ASAP.

The link to the editorial I referred to is at the bottom of the blog.

Later this week I'll be taking a poll of people leaving a local supermarket, asking if they are aware of the antibiotics present in meat.

In the meantime, what does everyone else think?