Meat:
A Benign Extravagance
by Simon Fairlie is an excellent book that I recommend to anyone who
cares about the environmental impact of your food, whether you're a
vegan, a fan of pastured meat, or are somewhere in between. While
the book doesn't touch on health issues or whether the actual act of
slaughtering animals is ethical, the author does an admirable job of
poring over the literature, crunching the numbers, and figuring out
whether
we're kidding ourselves when we think we can raise meat in a way that
heals the earth.
My favorite part of Meat is that Fairlie gives both
sides of the aisle fair consideration. He admits up front that
he's not a fan of CAFOs from an ethical perspective, and that he spent
several years as a vegetarian before beginning to raise his own dairy
goats and to eat the male kids. But he sets his own biases aside
and bashes all of the infomercials in which authors twist the numbers
to suit their ideology, whether the texts are written by vegans or by
industrial agribusinesses.
I put off reading Meat for several months because
the inside doesn't look inviting. There are a lot of footnotes,
no pictures, the text is a bit small, and it just looks like a tough,
academic read. Luckily, the author is engaging, and if you ignore
the footnotes, the text isn't nearly as dense as it first
appears. Instead, you'll likely have the most trouble translating
from British English to American English, and even that's not so
hard. (Just remember that soya is soybeans, ground nuts are
peanuts, and lucerne is alfalfa.)
This week's lunchtime
series will sum up the highlights of Simon Fairlie's book, but this is
one that I highly recommend you hunt down and read for yourself.
As usual, I'm looking at the author's information with an eye toward
tweaking our own permaculture setup, not to changing society, so I've
left out huge portions of Fairlie's argument that will be relevant to
those of you who depend more on the grocery store. If you're
interested in the bigger picture, it's worth putting in the time to
read Meat yourself.
This post is part of our Meat lunchtime series.
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