This the last part, in a three part series of posts about eating grass fed and "sustainable" land based mammals. The first two posts were written by me, and they focused on a particular article arguing otherwise. You can see part one here, and part two here. This last part is a talk given by brother, entitled "The Rise of Happy Meat and Compassionate Carnivores". Watch the whole thing. I want to draw a point away from this. My brother likes to talk about the myth of sustainable meat, by which he means there is no such thing. There is not a way to produce animal flesh and animal products for consumption that is environmentally sustainable. But I want to draw your attention to the myth of the sustainable meat-eater. All of the claims about localvorism, sustainable meat, etc. implies that there are people who only eat local, sustainable, or whatever. But to my knowledge, those people don't exist. I assume there are people who try to eat only local, but most of those people eat regular ol' factory farmed flesh often. Whereas there are actual vegetarians and vegans. Now, due to the interconnected nature of agricultural production, other animals die even in a vegan diet, but there are, still, vegans.
My brother traces the arguments pretty well in his talk. But, the whole talk is worth listening to. [If you have trouble watching the video, here is another link].
The agony of the rat or the slaughter of a calf remains present in thought not through pity but as the zone of exchange between man and animal in which something of one passes into the other. - Deleuze and Guattari, What Is Philosophy?
