December 2002 | Editor’s Note
The Pink Pig & Hot Dogs
Well! Last month’s "Pink Pig" cover story riled a lot of readers. In particular, vegetarians and vegans were perturbed at the way we handled the feature piece on "Vegetarianism vs. Mindful Meat Eating." Nonetheless, I commend our readers on the spirit in which they air their grievances. I’ve not seen a group who is so polite and respectful in their disapproval yet convey their thoughts with such passion and sincerity . Hence, despite the criticism leveled our way, what a pleasure it is to edit this magazine!
Coincidentally, a PR release crossed my desk today that smacked of some of the very concerns we alluded to in the "Pink Pig" issue. It detailed a new product from a meat producer, uncured hot dogs. It said: "These classic hot dogs are made from cattle raised from birth without synthetic hormones or antibiotics, and are produced without the use of nitrates or nitrites. ...They also are produced without scary chemical preservatives or coloring agents."
Interestingly, the public relations patter did not include the words "humanely raised" or "free range." These are terms that would give an indication that there would more than likely be a particular sensitivity to the manner in which the animals were raised...and slaughtered. Additionally, under the new organic standards, "All organically raised animals must have access to the outdoors, including access to pasture for ruminants." "Organic" is not mentioned in the release.
Wondering about this, I called the PR agency representative who wrote the release for the meat producer. The PR person told me that the animals, in this instance, cattle, are "...pretty much free-range, grass fed until the last portion of their lives. Then they’re‘finished’ on grain." (The terminology used by meat producers that makes living beings sound like widgets never ceases to amaze me.)
Further, when I asked about the means of slaughter, I was told that basically the same conventional approaches apply. However, the PR rep said her client owns its own slaughterhouse, and has consulted with "some humane animal people" in order to implement procedures that make the slaughtering process less stressful on the animals.
Quite frankly, this sounds like an apologist’s lip service to the issue. It appears that this meat producer is attempting to fill a need for health-conscious consumers but has circumvented the social justice of treating all living beings with respect and consideration. With regard to animal production and slaughter, it’s an unfortunate dimension of free enterprise when businesses can selectively gut what’s suppose to be a well-rounded philosophy (humanly raised animals) and use it to their own benefit.
So, herein lies the rub for those who believe in the responsible and humane "use" of animals (for vegans that may sound like an oxymoron!). Everything is not as it appears. Those who wish to pursue "mindful" meat eating will need to do some homework to make it as mindful as possible.
Transitions
The writers of two of our long time columns are moving on.
Meg McGowan, who has touched many of us with her poignant and wise Herbs for Health column over the last six years is off to, as she says, "explore other paths."
Our Midwest Biking writers and bicycling mavens, Floyd and Tobi Mittleman, who have enthusiastically supported alternative transportation in these pages for 12 of Conscious Choice’s 14 years, wrapped up their column last month. Floyd and Tobi intend to spend more leisure time at their country home on the Illinois River, where there’s lots of great biking to be had.
We intend to call upon our former columnists’ expertise, whenever the need arises! — Rebecca Ephraim
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