by Maria Deloso, ’15
Appetite for Change and the Stanford Food Project would like to invite you to Meat Your Farmers at 7pm in Annenberg Auditorium this Thursday, Februrary 7th. The event will consist of a film screening of the pro-farmer documentary American Meat, introduced by film director Graham Meriwether, followed by a panel discussion moderated by Debra Dunn (d.school) on the feasibility of sustainable meat. Panelists include Maisie Greenawalt (Bon Appetit Management Company), Rosamond Naylor (Woods Institute, Earth Systems department), Vasile Stanescu (Program in Modern Thought and Literature) and David Evans (Marin Sun Farms).
Films related to meat and animal products tend to focus on the negative (though important) issues surrounding confined animal feedlot operations (or CAFOs, as the USDA likes the call them). American Meat attempts to change this dynamic by offering the point of view of farmers who believe in what they do. The documentary looks at CAFO farmers struggling to get by as a result of corporate consolidation that has resulted, for example, in the top four pork producers controlling nearly 70 percent of the market in the United States (GAO). Given the problems at hand, the film ends with the provocative argument that grass-fed meat and more farmers are the solution to the problem.
With our panelists, we are excited to get a taste of several sides of the debate on what the term “sustainable meat” means. Continue reading
by Maria Deloso, ’15
On my flight to the Philippines this summer, the flight attendant asked why I wasn’t eating. Not knowing the easiest way to explain my diet in 5 seconds, I blurted out, “I’m a vegetarian.”
Immediately, the guy next to me who I had gotten to know quite well during the flight gestured to his chicken dinner and went, “Oh, now I feel bad eating this in front of you.” The conversation soon died (although he did later ask about adding me on Facebook at the baggage claim area).
I really wish people would question my eating habits more, rather than leaving it as an uncomfortable issue. I could go on and on about:
1. Feeling good,
In the past, I used to think that being vegetarian meant buying weird animal product replacements like Tofurky, mozzarella style shreds and tofu. With the exception of the tofu, wouldn’t animal products be the better diet? I don’t want a block of processed soy at my dinner table or “shreds” on my pasta. PETA’s suggested vegan meal plan always looked plain nasty– almost every dish requires some sort of fake meat substitute. Thankfully, there’s this thing called the Internet where I learned about roasting vegetables, making filling salads, and replacing eggs with ground flaxseeds. Continue reading