Should people give up eating bacon?
The question remains after Barry Estabrook — journalist and author of “Pig Tales: An Omnivore’s Guide to Sustainable Meat” — discussed what goes on before food reaches the kitchen table.
As part of USF St. Petersburg’s Food for Thought lecture series, the award-winning author spoke on Jan. 25 about some of the unsafe and unhealthy pig farm practices he has observed, but also expressed his appreciation to the farmers who raise pigs humanely.
“They (food manufactures and retailers) don’t want us to know how our food is produced. You go to the meat section and chances are, there’s no sign that this stuff even came from an animal,” said Estabrook. “They don’t want you to look at different pork chops and wonder which is better; they just want you to buy. That makes me a little upset.”
The writer of the James Beard award-winning book “Tomatoland” spoke on behalf of pigs, one of the first domesticated animals, citing their intelligence and cultural relation with humans.
As part of his new investigation, he exposed pigs’ poor living conditions and the effects the meat has on consumers’ health.
According to Estabrook, 96 percent of these animals live in filth throughout their lives and are raised on antibiotics, making them more susceptible to diseases.
The author also revealed the dangerous work conditions that employees are subjected to on pig farms.
Brigitta Shouppe, a journalism and media studies graduate student, said she thought Estabrook made a lot of good points.
“Do we want to make the ethical decision to spend our money on having healthy, safe food? Or do we want to make the decision to spend our money on a fancy pair of pants?” Shouppe said. “I am going to try to eat less pork.”
Lorien Mattiacci, also a journalism graduate student, said she enjoyed the presentation.
“I like to know where my food comes from and it was interesting to find out,” said Mattiacci.
Estabrook ended the presentation by commemorating farmers who raise their pigs in healthy conditions and free of antibiotics — factors that lead to higher-quality meat.
He said if you are going to eat meat, eat it better.
The decision is ours.
