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First Aired - 02/05/2012 01:00PM
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Katy Keiffer has a deep discussion about slaughterhouses and transparency with the author of "Every Twelve Seconds: Industrialized Slaughter and the Politics of Sight", Timothy Pachirat. How do people deal with the routine slaughter of animals? How can we successfully compute and understand the practice of animal processing on a human and emotional level? Tune in and get an insiders perspective on transparency, morality and the many implications of eating meat. Carnivores and vegetarians alike can learn something new from this show. This program was sponsored by S. Wallace Edwards & Sons.
"I do think there is something significant to the act of taking life...What happens to the way we think about these practices if we begin to collapse some of the distances that shield us from having to confront the realities that they demand?"
"What I really want to get across is that there's absolutely something that happens in the act of taking another life. The current industrialized meat model allows people to eat meat without confronting that something. I believe that is deeply problematic."
--Author Timothy Pachirat on Straight, No Chaser
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Straight, No Chaser: Industrialized Slaughter & The Politics of Sight (20:38)
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Timothy Pachirat, Every Twelve Seconds: Industrialized Slaughter and the Politics of Sight, prisons, slaughterhousrs, surveillance, sequestration, manual labor, noise, processing facilities, unions, glass wall slaughterhouses, Temple Grandin, Cargill, industrialized slaughter, cheap meat, hidden costs,To comment on this episode click here. There are currently Comments
First Aired - 06/26/2009 04:00PM
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Lorenzo talks slaughter with Mario Fantasma of Paradise Locker Meats and Dan Purdy of Purdy Foods.
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Mario Fantasma of Paradise Locker Meats Explains the Slaughetring Process (19:59)
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Missouri, regulations, slaughter house, Paradise Locker Meats, small butcher shop, community style butcher shop, film portrayals of slaughter houses, animals have escaped, Paradise Locker Meats has a 5 acre field, New York Times, Mario has expanded his operation in the past 5 years, inspected products, small slaughter houses have gone out of business, slaughtering is not an easy job, Mario customizes his work for buyers, demand for locally raised products has increased, government role in slaughter houses, small operations don't have issues with the government, whole animal movement, chefs are being creative with off cuts, pork heart, pork tongue, in house smoking, specialized sausages, there is great momentum in the slaughter business, keeping prices down, Heritage products, American public has been enjoying cheap food for years at the expense of the farmer, distributors,Dan Purdy of Purdy Foods Talks About Food Manufacturing (20:44)
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Sherburne, New York, outsourcing slaughter, reshipment, Purdy Foods, two day manufacturing turnaround, standards for customers, food safety practices, Heritage Breeds, Whole Animal Movement, prevent off cuts from being wasted, Purdy works hard to uphold high quality standards, pride, educated consumer base, all natural movement, meat industry, we are going back to a more antiquated method of eating, The Purdy's are also abstract musicians, sustainable food movement, Custom Cuts of Meat and Music, Bill Purdy, Dan Purdy, distributor and manufacturer of meat products, federally inspected third party audited company, excelsior all natural,To comment on this episode click here. There are currently Comments
