Ethical Eating

Over the past couple of years I've been shocked upon researching the treatment of certain animals destined for our plates. I say certain animals because it is just that. On this fair isle, in general, it's safe to say that cows and sheep have the best of it. They graze in green fields and eat fresh grass until the time comes for them to be slaughtered, butchered and sold to us. Others are not so lucky. Kept in baron cages and pens with nothing to do except root around in their own excrement it makes me wonder what is so different about these that they are treated so badly.

For awhile now I have been eating poultry, eggs and pork only when they are (at least) free range but it's not as easy as you might think. Free range chickens are widely available with a certain German retailer selling them for only a few cent more than their not so lucky cousins. It can be tough to find in cafés but most of the better restaurants now use a free range bird. Pork on the other hand is a nightmare. I haven't found a single butcher/shop anywhere near me that sells free range pork or bacon. (I jumped the gun, most Supervalu's stock free range rashers and Swan's in Naas sometimes stock free-range sausages). Surprisingly, I am yet to see it on a restaurant menu either. Pork remains, for me at least, a treat reserved only for my own home.

I'm currently struggling with the thoughts of farmed fish. Schools of large salmon languishing in a pool of their own feces with a cocktail of chemicals thrown in to stop the spread of disease. It all sounds like they are heading down the same route as our feathered friends except for one difference; with wild stocks being so depleted we are actively encouraged to eat the unfortunate farmed type. I think I'd rather not eat the endangered species at all, pollack does me fine.

Further Reading:
Irish Times - If you can’t win the scientific argument, suppress it - Fintan O'Toole
Irish Times - Factory farms – misery on the hoof - John McKenna