Did anyone catch the full-page Cargill ad on the back of Tuesday's NYTimes Business section? Maxwell ran across it last night as we were packing up wine glasses in our kitchen, pre-reno, and we both stopped in our tracks. What it amounts to is a proud, full color, full page declaration of the wonders of toying with nature. I won't editorialize too much, just curious what you all thought.
Here's the text:
"Some folks barbeque for fun. Others do it for a living. Something
they all share are tough standards for the ribs,pork shoulders and boneless loins they use. Cargill learned from chefs and grocers that people want more flavorful pork that cooks up tender and juicy.We developed it using special feeds,growing processes and selection techniques.Barbeque enthusiasts say they like the new pork.What they wont tell us are their secrets for cooking it. This is how Cargill works with customers."
Other than violating the Clean Water Act with their hog farms, what is it that Cargill is up to in terms of pig?
One of the major complaints about massive hog operations, other than pollution, animal cruelty and poor working conditions, is that their pigs are dry and flavorless, having been bred to be "the other white meat" for so many years. Has Cargill engineered a self-brining porkchop?
'Cause I'm betting they haven't invested in heirloom breeds or free-range facilities.
yeah, this goes against everything that is farm raised agribusiness pork
i think they're lying out of both sides of their mouth
pork has less flavor these days than chicken, b/c there's no fat, and everyone knows fat = flavor
Aw, shucks, that's nothing. I live in the middle of British Columbia cattle country! Those ranchers aren't merely proud of how they manage their cattle, they think you are a useless probably-unemployed sandal-wearing pothead hippie nutjob if you don't agree with 'em.
Sara Kate, that is BEYOND! What Sara Kate (and that red neck ad) is talking about is a breeding program whereby they are making pigs not so much like their "original form." Have you heard about the chickens that have been bread to having bigger breasts, then their legs collapse under the weight (and many, many other more grotesque things)? When you mess with nature like that, there are so many unintended consequences for these poor animals. Temple Grandin tells a story about two pig farms, where the source pigs came from the DNA. But at one farm the scale is not great, and they can't get a read on the more wiggly pigs, so those get "thinned." After just a FEW years, all the pigs in the one farm are calm, and the others are more loud and rambunctious. THIS huge result - and it was just a small, unintentional difference - an old scale. Another case of selective breeding unintentionally created rapist roosters. And then the chickens bred to pop out more eggs turned out to be self-mutilating. Because the gestation period in these farm animals is so short, we are literally changing these animals in a way that is supposed to be natures job ie: natural selection. If that chicken isnt doing its job for the greater eco-system job, it will eventually be thinned. But what we are doing is acting like God, and she aint happy. Sorry to go off but this topic is very near and dear to me. Very sincerely and with gratitude that you brought this up to help educate us all Best - Jen
OMGGGGGG!! Ugh, just make it taste good please.
Where can I buy your Pork? I live in Morgan Hill California,USA- Zip code 95037
Cargill pork is grotesque.
view JudiAU's profile