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New York Times writer Nicholas Kristof wrote a masterful column yesterday decrying America’s move away from family farms to large-scale farming operations:“On a summer visit back to the farm here where I grew up, I think I figured out the central problem with modern industrial agriculture. It’s not just that it produces unhealthy food, mishandles waste and overuses antibiotics in ways that harm us all.Kristof interweaves some of the problems of our modern food supply with several anecdotes from his farm days, including a priceless story about a chicken.
More fundamentally, it has no soul.”
The column takes about three minutes to read. Please click here to see it; I'm confident you'll enjoy.
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3 comments:
It constantly disturbs me, when cooking, that we have to treat raw chicken -- a food, after all -- as if it were a toxic substance. Which, sadly, it has now become. Separate cutting boards, wash hands and utensils thoroughly with a bleach solution, do not allow it to touch other foods . . . is this wacky, or what?
Peter,
I completely agree that the toxic nature of our food is wacky . . . and scary.
One school of thought believes that washing actually causes even more danger via cross-contamination.
Bottom line? Know and trust who is raising your chickens!
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