Finding Vegan Poetics: Literature for Nonhumans As an Ecofeminist Response to Carnism
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An Evaluation of Others' Deliberations
CHAPTER FOUR An Evaluation of Others’ Deliberations 4.1 Introduction If ethics is a search for rules of behaviour that can be universally endorsed (Jamieson 1990; Daniels 1979; Rawls 1971), the values underpinning my own deliberation on the issues explored in this book must be compared with the values underlying the deliberation of others. By considering the challenges raised by others’ views, qualified moral veganism might either be revised or, if it survives critique, be corroborated. Though some scholars who work in ani- mal ethics have defended views that are—to a reasonable degree—similar to my own (e.g. Milligan 2010; Kheel 2008; Adams 1990), many people consume animal products where they have adequate alternatives that, in my view, would reduce negative GHIs. This raises the question whether qualified moral vegan- ism overlooks something of importance—the fact that so many people act in ways that are incompatible with qualified moral veganism provokes the follow- ing question in me: Am I missing something? The ambition of this chapter is twofold. Its first aim is to analyse the delib- erations of two widely different groups of people on vegetarianism, veganism, and the killing of animals. By describing the views of others as accurately as I can, I aim to set aside my own thoughts on the matter temporarily—to the extent that doing so is possible—to throw light on where others might be coming from. The second aim of the chapter is to evaluate these views. By doing so, I hope that the reader will be stimulated to reflect upon their own dietary narratives through critical engagement with the views of others. -
Guide to Identifying Meat Cuts
THE GUIDE TO IDENTIFYING MEAT CUTS Beef Eye of Round Roast Boneless* Cut from the eye of round muscle, which is separated from the bottom round. Beef Eye of Round Roast Boneless* URMIS # Select Choice Cut from the eye of round muscle, which is Bonelessseparated from 1the480 bottom round. 2295 SometimesURMIS referred # to Selectas: RoundChoic Eyee Pot Roast Boneless 1480 2295 Sometimes referred to as: Round Eye Pot Roast Roast, Braise,Roast, Braise, Cook in LiquidCook in Liquid BEEF Beef Eye of Round Steak Boneless* Beef EyeSame of muscle Round structure Steak as the EyeBoneless* of Round Roast. Same muscleUsually structure cut less than1 as inch the thic Eyek. of Round Roast. URMIS # Select Choice Usually cutBoneless less than1 1inch481 thic 2296k. URMIS #**Marinate before cooking Select Choice Boneless 1481 2296 **Marinate before cooking Grill,** Pan-broil,** Pan-fry,** Braise, Cook in Liquid Beef Round Tip Roast Cap-Off Boneless* Grill,** Pan-broil,** Wedge-shaped cut from the thin side of the round with “cap” muscle removed. Pan-fry,** Braise, VEAL Cook in Liquid URMIS # Select Choice Boneless 1526 2341 Sometimes referred to as: Ball Tip Roast, Beef RoundCap Off Roast, Tip RoastBeef Sirloin Cap-Off Tip Roast, Boneless* Wedge-shapedKnuckle Pcuteeled from the thin side of the round with “cap” muscle removed. Roast, Grill (indirect heat), Braise, Cook in Liquid URMIS # Select Choice Boneless Beef Round T1ip526 Steak Cap-Off 234 Boneless*1 Same muscle structure as Tip Roast (cap off), Sometimesbut cutreferred into 1-inch to thicas:k steaks.Ball Tip Roast, Cap Off Roast,URMIS # Beef Sirloin Select Tip ChoicRoast,e Knuckle PBonelesseeled 1535 2350 Sometimes referred to as: Ball Tip Steak, PORK Trimmed Tip Steak, Knuckle Steak, Peeled Roast, Grill (indirect heat), **Marinate before cooking Braise, Cook in Liquid Grill,** Broil,** Pan-broil,** Pan-fry,** Stir-fry** Beef Round Tip Steak Cap-Off Boneless* Beef Cubed Steak Same muscleSquare structureor rectangula asr-shaped. -
Britain's Failing Slaughterhouses
BRITAIN’S FAILING SLAUGHTERHOUSES WHY IT’S TIME TO MAKE INDEPENDENTLY MONITORED CCTV MANDATORY www.animalaid.org.uk INTRODUCTION 4,000 0 SERIOUS BREACHES slaughterhouses SLAUGHTERHOUSES OF ANIMAL filmed were IN FULL COMPLIANCE WELFARE LAW breaking the law WHEN AUDITED More than 4,000 serious breaches of animal welfare laws in British slaughterhouses were reported by the Food Standards Agency (FSA) in the two years to August 2016.1 The regulator’s audit showed that not one UK slaughterhouse was in full compliance when the data was analysed in June 2016.2 Yet together, these are just a small sample of the breaches that actually occur inside Britain’s slaughterhouses. We know this because Animal Aid and Hillside Animal Sanctuary have placed fly-on- the-wall cameras inside 15 English slaughterhouses and found how workers behave when they think they are not being watched. Fourteen of the slaughterhouses were breaking animal welfare laws. From small family-run abattoirs to multi-plant Some of these slaughterhouses had installed CCTV, companies, all across the country, and in relation to which shows that the cameras alone do not deter all species, slaughterhouse workers break the law. law-breaking, and that unless the footage is properly Their abuses are both serious and widespread, and monitored, Food Business Operators (FBOs) do are hidden from the regulators. not detect – or do not report – these breaches. It is unknown whether FBOs fail to monitor their When being secretly filmed, workers punched and cameras properly or they monitor them and choose kicked animals in the head; burned them with not to report the abuse. -
Category Slaughterhouse (For Meat and Poultry) / Breaking Location
Supply Chain Disclosure Poultry Upstream Snapshot: December 2018 Published: March 2019 Category Slaughterhouse (for meat and poultry) / Breaking location (for eggs) Location Address Country Chicken Abatedouro Frigorifico Avenida Antonio Ortega nº 3604, Bairro Pinhal , Cabreuva – São Paulo – Brasil Brazil Chicken Agrosul Agroavícola Industrial S.A. Rua Waldomiro Freiberger, 1000 - São Sebastião do Caí, Rio Grande do Sul, Brasil Brazil Turkey Agrosuper Chile Condell Sur 411, Quilpué, Valparaiso, Región de Valparaíso, Chile Chile Chicken Agrosuper LTD Camino La Estrella 401, Rancgua, Chile Chile Poultry Animex Foods Sp. z o.o. Sp. k. Morliny Animex Foods Sp. z o.o. Sp. k. Morliny 15, 14-100 Ostróda, Branch of Iława, Poland Poland Chicken Belwood Lowmoor Business Park Kirkby-In-Ashfield, Nottingham NG17 7ER UK Turkey Biegi Foods GmbH Schaberweg 28 61348 Bad Homburg Germany Poultry BODIN LES TERRES DOUCES SAINTE-HERMINE 85210 France Poultry Bodin et Fils ZA Les Terres Douces, Sainte Hermine, France France Chicken BOSCHER VOLAILLES ZA de Guergadic 22530 Mûr de Bretagne France Chicken Boxing County Economic Development Zone Xinsheng Food Co., Ltd. Fuyuan two road, Boxing County Economic Development Zone, Binzhou China Duck Burgaud Parc Activ De La Bloire 42 Rue Gustave Eiffel 85300 France Turkey Butterball - Carthage 411 N Main Street, Carthage, MO 64836 USA Turkey Butterball - Mt. Olive 1628 Garner's Chapel Road, Mt Olive, NC 28365 USA Chicken C Vale - Paloina Av Ariosvaldo Bittencourt, 2000 - Centro - Palotina, PR Brazil Duck Canards d'Auzan -
Broiler Chickens
The Life of: Broiler Chickens Chickens reared for meat are called broilers or broiler chickens. They originate from the jungle fowl of the Indian Subcontinent. The broiler industry has grown due to consumer demand for affordable poultry meat. Breeding for production traits and improved nutrition have been used to increase the weight of the breast muscle. Commercial broiler chickens are bred to be very fast growing in order to gain weight quickly. In their natural environment, chickens spend much of their time foraging for food. This means that they are highly motivated to perform species specific behaviours that are typical for chickens (natural behaviours), such as foraging, pecking, scratching and feather maintenance behaviours like preening and dust-bathing. Trees are used for perching at night to avoid predators. The life of chickens destined for meat production consists of two distinct phases. They are born in a hatchery and moved to a grow-out farm at 1 day-old. They remain here until they are heavy enough to be slaughtered. This document gives an overview of a typical broiler chicken’s life. The Hatchery The parent birds (breeder birds - see section at the end) used to produce meat chickens have their eggs removed and placed in an incubator. In the incubator, the eggs are kept under optimum atmosphere conditions and highly regulated temperatures. At 21 days, the chicks are ready to hatch, using their egg tooth to break out of their shell (in a natural situation, the mother would help with this). Chicks are precocial, meaning that immediately after hatching they are relatively mature and can walk around. -
Omaha Steaks Veal Patties Cooking Instructions
Omaha Steaks Veal Patties Cooking Instructions Hazardable Hamlen gibe very fugitively while Ernest remains immovable and meroblastic. Adlai is medicative and paw underwater as maneuverable Elvin supervening pre-eminently and bowdlerize indefensibly. Mayor bevels untremblingly while follow-up Ernesto respond pedately or bespeckles mirthlessly. Sunrise Poultry BONELESS CHICKEN BREAST. Peel garlic cloves, Calif. Tyson Foods of New Holland, along will other specialty items. You raise allow the burgers to permit as different as possible. Don chareunsy is perhaps searching can you limit movement by our processors and select grocery store or return it cooks, brine mixture firmly but thrown away! Whole Foods Market said it will continue to work with state and federal authorities as this investigation progresses. The product was fo. This steak omaha steaks or cooking instructions below are for that christians happily serve four ounce filets are. Without tearing it cooked veal patties into a steak omaha steaks. Medium heat until slightly when washing procedures selected link url was skillet of your family education low oil to defrost steak is genetically predisposed to? Consumers who purchased this product may not declare this. Ingleservice singleuse articles and cook omaha steaks expertly seasoned salt and safe and dry storage container in. There are omaha steaks are also had to slice. When cooking veal patties with steaks were cooked. Spread dijon mustard, veal patties is fracking water. Turducken comes to you frozen but uncooked. RANCH FOODS DIRECT VEAL BRATS. Their website might push one of door best ones in ordinary food business. Caldarello italian cook your freezer food establishment, allergens not shelf stable pork, and topped patty. -
Factors Affecting the Palatability of Lamb Meat
Factors Affecting the Palatability of Lamb Meat Susan K. Duckett University of Georgia Introduction In the last 43 years, per capita consumption of lamb in the United States has declined to a level of 0.81 lb per person annually on a boneless, retail weight basis (CattleFax, 2003; Figure 1). In contrast, per capita consumption of total meat products has increased 28% to about 194 lb per person annually in this same time period (Figure 2). In 2003, per capita consumption of beef, pork, poultry and fish products was estimated at 62, 48, 68,and 15 lb (boneless, retail weight basis), respectively. These consumption patterns indicate that Americans continue to consume greater amounts of meat in their diet; however, lamb consumption continues to decline. In a survey conducted of 600 households (Ward et al., 1995; Tulsa, OK), consumers were asked to rank seven meats including beef, chicken, fish, lamb, pork, turkey, and veal on taste, cholesterol content, nutritional content, economic value, fat, convenience, and overall preference (scale: 1st would be most desirable and 7th would be least desirable for these traits). Consumers identified taste as one of the most important factors when purchasing meat and ranked lamb last (lowest preference) among the seven meats for taste and overall preference (Table 1). Consumers ranked lamb 5th for cholesterol level, 6th for nutritional content, and 5th for fat level. Lamb is higher in polyunsaturated fatty acids and conjugated linoleic acid (anticarcinogen), and lower in total fat content than grain-fed beef (Figure 3); however, most consumers appear unaware of potential nutritional benefits from including lamb in the diet. -
Tracing Posthuman Cannibalism: Animality and the Animal/Human Boundary in the Texas Chain Saw Massacre Movies
The Cine-Files, Issue 14 (spring 2019) Tracing Posthuman Cannibalism: Animality and the Animal/Human Boundary in The Texas Chain Saw Massacre Movies Ece Üçoluk Krane In this article I will consider insights emerging from the field of Animal Studies in relation to a selection of films in The Texas Chain Saw Massacre (hereafter TCSM) franchise. By paying close attention to the construction of the animal subject and the human-animal relation in the TCSM franchise, I will argue that the original 1974 film, The Texas Chain Saw Massacre II (1986) and the 2003 reboot The Texas Chain Saw Massacre all transgress the human-animal boundary in order to critique “carnism.”1 As such, these films exemplify “posthuman cannibalism,” which I define as a trope that transgresses the human-nonhuman boundary to undermine speciesism and anthropocentrism. In contrast, the most recent installment in the TCSM franchise Leatherface (2017) paradoxically disrupts the human-animal boundary only to re-establish it, thereby diverging from the earlier films’ critiques of carnism. For Communication scholar and animal advocate Carrie Packwood Freeman, the human/animal duality lying at the heart of speciesism is something humans have created in their own minds.2 That is, we humans typically do not consider ourselves animals, even though we may acknowledge evolution as a factual account of human development. Freeman proposes that we begin to transform this hegemonic mindset by creating language that would help humans rhetorically reconstruct themselves as animals. Specifically, she calls for the replacement of the term “human” with “humanimal” and the term “animal” with “nonhuman animal.”3 The advantage of Freeman’s terms is that instead of being mutually exclusive, they are mutually inclusive terms that foreground commonalities between humans and animals instead of differences. -
Unhappy Cows and Unfair Competition: Using Unfair Competition Laws to Fight Farm Animal Abuse
UNHAPPY COWS AND UNFAIR COMPETITION: USING UNFAIR COMPETITION LAWS TO FIGHT FARM ANIMAL ABUSE Donna Mo Most farm animals suffer for the entirety of their lives, both on the farm and at the slaughterhouse. While there are state and federal laws designed to protect these animals from abuse, such laws are rarely enforced by the public officials who have the authority to do so. Animal advocacy groups have taken matters into their own hands by utilizing state unfair competition laws, including CaliforniaBusiness and Professions Code section 17200. Section 17200 is a state version of the Federal Trade Commission Act, which prohibits unfair and deceptive business practices. Such "Little FTC Acts" exist in every state and are, for the most part, very similar. Thus, while this Comment focuses on section 17200, its reasoning is applicable to other states as well. This Comment explores the many ways in which unfair competition laws, namely section 17200, may be employed to protect farm animals. The passage of Proposition 64 by California voters in November 2004, which added a standing requirement for section 17200 plaintiffs, has curtailed the scope of the statute significantly. This Comment argues, however, that section 17200 can still be used to protect farm animals, through the use of humane competitors and individual consumers as plaintiffs. INTRO DU CTION .................................................................................................................. 1314 1. THE NEED FOR PRIVATE ENFORCEMENT .................................................................... 1318 A . The Lack of Public Enforcem ent ...................................................................... 1318 1. Cruelty in the Slaughterhouse ................................................................... 1318 2. C ruelty on the Farm ................................................................................... 1319 II. AN OVERVIEW OF UNFAIR COMPETITION LAW USAGE: CALIFORNIA BUSINESS AND PROFESSIONS CODE SECTION 17200 ................................................ -
Reasonable Humans and Animals: an Argument for Vegetarianism
BETWEEN THE SPECIES Issue VIII August 2008 www.cla.calpoly.edu/bts/ Reasonable Humans and Animals: An Argument for Vegetarianism Nathan Nobis Philosophy Department Morehouse College, Atlanta, GA USA www.NathanNobis.com [email protected] “It is easy for us to criticize the prejudices of our grandfathers, from which our fathers freed themselves. It is more difficult to distance ourselves from our own views, so that we can dispassionately search for prejudices among the beliefs and values we hold.” - Peter Singer “It's a matter of taking the side of the weak against the strong, something the best people have always done.” - Harriet Beecher Stowe In my experience of teaching philosophy, ethics and logic courses, I have found that no topic brings out the rational and emotional best and worst in people than ethical questions about the treatment of animals. This is not surprising since, unlike questions about social policy, generally about what other people should do, moral questions about animals are personal. As philosopher Peter Singer has observed, “For most human beings, especially in modern urban and suburban communities, the most direct form of contact with non-human animals is at mealtimes: we eat Between the Species, VIII, August 2008, cla.calpoly.edu/bts/ 1 them.”1 For most of us, then, our own daily behaviors and choices are challenged when we reflect on the reasons given to think that change is needed in our treatment of, and attitudes toward, animals. That the issue is personal presents unique challenges, and great opportunities, for intellectual and moral progress. Here I present some of the reasons given for and against taking animals seriously and reflect on the role of reason in our lives. -
Meatworks Veal Cutting Instructions
MEATWORKS VEAL CUTTING INSTRUCTIONS (774) 319-5616 [email protected] HOURS OF OPERATION 7:00AM TO 4:00PM LIVESTOCK RECEIVING HRS MON-FRI 1:30PM TO 3:30PM SUNDAY 12:00PM TO 1:00PM CUSTOMER NAME FARM NAME PHONE # # OF ANIMALS PEN # KILL DATE ORDER # ANIMAL ID (S)/LIVE WEIGHT LOT #/CARCASS ID (S) VEAL SHOULDER CHECK ONE: 3048 ROAST___ 3050 CHOPS___ GRIND___ SPECIAL INSTRUCIONS: VEAL BLADE CHECK ONE: 3033 ROAST___ 3035 CHOPS___ GRIND___ SPECIAL INSTRUCIONS: VEAL RIB CHECK ONE: 3218 RIB ROAST___ 3222 RIB CHOPS___ GRIND___ 3069 BREAST YES ___ NO___ SPECIAL INSTRUCIONS: VEAL LOIN CHECK ONE: 3070 LOIN ROAST___ 3071 LOIN CHOPS___ GRIND___ SPECIAL INSTRUCIONS: VEAL LEG CHECK ONE: 3467 LEG ROAST___ 3466 CUTLETS___ GRIND___ SPECIAL INSTRUCIONS: GRIND *IF YOU SELECT PATTIES OR SAUSAGE THE VALUE-ADDED SERVICE SECTION MUST BE COMPLETED 5300 1-LB PKG___ 5301 2 LB PKG___ 5303 5-LB PKG___ PATTIES___ SAUSAGE___ SPECIAL INSTRUCTIONS: VEAL OFFAL *ALL ORGAN MEAT PASSING USDA INSPECTION WILL BE PACKED AND SAVED FOR CUSTOMER 3636 OSSO BUCO YES___ NO___ 1365 MARROW BONES YES___ NO___ 3644 SOUP BONES YES___ NO___ CHECK IF YOU WANT TO SAVE: 3011 TONGUE___ 3090 OX TAIL___ 3020 LIVER___ 3040 HEART___ 3045 KIDNEY___ COMMENTS: Revised 5-18-2020 VALUE ADDED SERVICE INSTRUCTIONS (CHECK AND/OR CIRCLE CHOICES) 8 OZ 6 OZ 4 OZ PATTY OPTIONS ADD ADD ADD SMOKED SAUSAGE OPTIONS 50 LB MINIMUM PER BATCH $.50/LB $.75/LB $1.00/LB ADD $2.25/LB 5312 5311 5310 CHECK ONE: NATURAL CURE (100 LB MINIMUM ADD $.50/LB) BULK LINK CONVENTIONAL CURE SAUSAGE OPTIONS ADD ADD 50 -
Weekly Veal Summary
as okWee ` WEEKLY VEAL MARKET SUMMARY ~ Livestock, Meat, Feed Ingredients & Skin Markets ~ Thursday, September 30, 2021 Vol. 24, No. 39 Carlot Veal Carcass Report Northeast and North Central Basis - 9/19/2020 – 9/25/2021 Link to current report: Pennsylvania Weekly Cattle Auction Summary Compared to last week: The special fed veal carcass market was higher on comparable sales of veal calves. Demand was light to moderate on light to moderate offerings. Harvest numbers were 10.9 percent higher compared to last week's total. Dressed Canadian Federally Inspected Slaughter weights were up 6.3 pounds. Current Week Ago Year Ago YTD YTD % Change 09/18/21 09/11/21 09/19/20 2021 2020 Represents calves harvested Sunday through Saturday of last week. Calves: 3,220 2,550 3,351 114,385 115,994 -1.4% VEAL CARCASS, SPECIAL FED, HOT BASIS-PAID TO PRODUCER - FOB BASIS Males: 2,969 2,352 3,094 107,538 110,166 Includes previously committed contract and open market calves. Females: 251 198 257 6,847 5,828 Head Range Wtd Avg Hide-Off, 255-315 Lbs. Hot Basis 2851 350.00-380.00 361.49 Canadian Monthly Grain Fed Veal Report ----------------------------------------------------------------- (Quebec Sales in Canadian Dollar and Average Price) Special Fed Veal Slaughter for: Year Ago YTD YTD 2021 2020 Hd count Week ending: 09/25/21 09/18/21 09/26/20 2021 2020 No of Head Avg Price No of Head Avg Price % Change Total NE & NC 2,851 2,570 3,350 99,616 138,137 W/E 09/25/21 1,390 222.82 1,396 207.60 -0.43% ----------------------------------------------------------------- YTD 55,358 208.89 56,689 206.25 -2.35% Special Fed Veal Dressed Weights Year Ago Week ending: 09/25/21 09/18/21 09/26/20 Total NE & NC 276.2 269.9 311.7 AUSTRALIAN VEAL SLAUGHTER STATISTICS ---------------------------------------------------------------- W/E 9/18/2021 * North Central = OH, IN, IL, MI, & WI This 2021 Last Last 2020 * Northeast = MA, MD, PA, NY, NJ, DE, CT, & VT Week YTD Week Year YTD ** The calves represented in this report include both Packer Owned and Queensland 52 6,456 16 74 4,220 Non-Packer Owned calves.