The Killing Floor: Where Your Non-Organic Meat Comes From
The other day we were forced to listen to an NPR interview, by Terry ӬGross, presumably, with some fellow talking about his garden, about which he had Ӭevidently written a silly-sounding book.
November 29, 2013 | Source: Counter Punch | by Jeffrey St. Clair and Alexander Cockburn
For related articles and more information, please visit OCA’s CAFO vs. Free Range page.
The other day we were forced to listen to an NPR interview, by Terry Gross, presumably, with some fellow talking about his garden, about which he had evidently written a silly-sounding book. After firing off some well-honed clichés about the importance of the garden in making us consider the role of culture in man’s relationship to nature, the interviewee said ponderously that these days most people don’t know where food comes from. He and Gross, or a Gross soundalike, chewed that one over industriously for several minutes.
Why would you
want to know where food comes from? Ignorance is probably preferable, if not
morally desirable. Better to think that New York strip or T-bone was put together in a lab, which is the way we’re headed anyway. Why be curious about where your broccoli comes from? In the old days a lot of it came from the Pajaro Valley just south of Santa Cruz on California’s central coast. The fellows picking it were undocumented workers, mostly from Michoacan, earning $6 an hour. Then the growers figured it was more profitable to relocate the broccoli down in Mexico, pay the pickers $6 a
day, ship the veg up to the border, relabel it as natural-born American and ship it east. One trouble with this is that the broccoli or spinach is often laced with raw sewage. Uncomposted shit isn’t good for you.
Potatoes? We read an account not so long ago of the chemical conditions in which Idaho russets are raised, where the application of pesticides is so intense that when something screws up in the irrigation systems, they dare not send out maintenance workers right away because the air is too toxic.
Who would have thought that eating broccoli or spinach was a high-risk event, an X-treme sport right there in your own kitchen or dining room? The big food chains such as Safeway are trying to figure out an inspection system that will spot toxic veg before it gets onto the shelf. Trouble is, the political economy of capitalist agriculture is structurally tilted toward the likelihood that your spinach will be shit-enhanced. It’s become part of the price for cheap food. The alternative is a different system of land ownership and farm production that would give you a better class of spinach at a higher price for the farmer. No chance of that in the foreseeable in this country. Food will just get more dangerous, because the conditions in which veg is grown or cows are raised and killed become more noxious. The latest scare is a ferocious strain of E. coli (mostly benign), labelled E. coli O157:H7, which first became notorious in the Jack in the Box food deaths back in 1993. It’s a strain that has apparently flourished because of the intensive fattening methods of the modern feedlot.