[NYer]

Do either of you watch Anthony Bourdain's "No Reservations" on the Travel Channel? This week's segment took him to Bretagne in the northwest of France. He met with a chef who sold his restaurant and has now gone into limited, home-grown foods. He also raises "happy" pigs in a clean environment. He made an astute comment on animals raised in large production facilities where their movements are constrained. It produces fear in the animal and that releases toxins.

Ultimately, you are what you eat.

[SnakeDoctor]

One would think that most animals that end up being prey feel fear before the slaughter — whether they are slaughtered commercially, or after being chased. Not seeing a lot of predators dying due to excessive fear toxicity of their meals.

I’m not really buying into the evils of commercial farming. A farming system that raises more animals to maturity using less resources and less time can produce more food for more people. This is a good thing.

Reminds me a little of the liberal groups that raised hell that people in impoverished countries were being fed genetically modified crops. Apparently it is better to starve than to eat pest-resistant crops.

SnakeDoc

[Tax-chick]

We watch Anthony Bourdain on the Netflix beeber. He’s a goofball, but I’m totally loving his South America shows. I could *so* move to Chile and have another nine children!

[redgolum]

Grew up on a hog farm.

If those sows were afraid, they didn't show it. My Dad had a strain of war devil hogs that would charge bulls, and make the bull run.

The bigger danger of the large factory farms is that you are increasing the likelihood of a disease outbreak. To many concentrated in one spot.