Something to Think About As You Eat that Holiday Steak........

It’s long been an adage that what we eat, defines who we are. That’s never been truer than in our polarized world today and beef and its mass production has long been at the center of this definition

From the mid 19th century, the history of beef parallels, and often reflects social, cultural and economic changes. From the great plains in the 1850s to the slaughterhouses of the midwest, to the first McDonalds in San Bernardino in 1940, “where’s the beef,” has often told us who we are.

Joshua Specht tells us more in  Red Meat Republic: A Hoof-to-Table History of How Beef Changed America 

My conversation with Joshua Specht:

Defending Beef: The Case for Sustainable Meat Production

Even amidst the concerns about the impact of cattle on global warming, the disgrace of industrialized farming and slaughterhouses, and the increased worldwide population that has sworn off beef, it’s still very much a part of our diet.

And perhaps it should be. But is there a better, more sustainable, more humane way to process that beef and bring it to market?

In what too often seems to be world of black and white thinking, can we find a middle ground? A way in which beef is healthy, sustainable, humane and actually good for us and the environment? Nicolette Hahn Niman thinks so. Her book about what she has discovered is
Defending Beef: The Case for Sustainable Meat Production

My conversation with Nicolette Hahn Niman: