I just read an article in National Geographic (May issue 2002), about "FOOD - How Safe, How Altered." Chickens are dirty little things, and there's a pic. of cattle feedlot in Colorado, that pens 100,000 cattle for slaughter. It talks about the risk of fecal contamination, and disease among large-scale agriculture. So I have differ with you on the selection process of meat being raised commercially for us to eat. Those 100,000 cattle are covered in mud, shit, etc. Then they haul them in for slaughter, and maybe they aren't very careful, and hair, microbes, bacteria, etc. cling to the final meat product, e.g., hamburger. I'm not squeamish about eating meat...but I've never eaten any meat *rare* or even medium rare. The only time I eat chicken if it's almost burned to a crisp, same with pork. I like some fish, but it has to be baked or deep-fried crispy. Jan C. -----Original Message----- From: Sue & Bobby Bates <bsbates@netease.net> To: jcurtis <jcurtis@redrock.net>; BLACKSHEEP-CHAT-L@rootsweb.com <BLACKSHEEP-CHAT-L@rootsweb.com> Date: Friday, May 10, 2002 11:34 AM Subject: Re: Beef & chicken >"jcurtis" <jcurtis@redrock.net> wrote.... >> Why don't we say the same for beef & chickens, and hogs that are >killed, for our food? And then there's sea-food.< > As a matter of fact, I DO say the same thing for them but the >difference is that they have been raised for that express purpose and >not just slaughtered in their innocence and left laying there. > >> We humans have a basic need to eat cooked meat, fowl, fish. I think >it's inherited...back to cave ancestors.< > Our species are classified as Omnivores, which means that we eat >pretty much anything that we come across if we're so inclined. > Point of fact: Humans require 'X' percent (maybe 20-30%?) of their >diet to be comprised of protein. It is irrelevant whether that >protein source is derived from vegetables or meats. The problem is >that most vegetable sources are 'incomplete' protein. However, >incomplete proteins can be combined to make a complete protein which >will satisfy our nutritional requirements. > No, I'm not a vegetarian and enjoy a good roast as much as anyone. >Given a choice, I'll take seafood though. >Best, >SueB > > >

Home grown better. Part of the time I lived on a ranch. My uncle's place. Grew everything we could to survive. Dad was out of work at the time and my uncle asked him to run the place while he dug wells. We had chickens (if they didn't lay eggs then they were for the stew pot), pigs, cows (milk) and beef, we also grew vegetables. The only thing we didn't have was fruit. The trees just didn't survive. We also grew our own alfa. We had the run of 1500 acres, most of it scrub brush and sage. But it was the best time of my childhood. Whitewolf ----- Original Message ----- From: "jcurtis" <jcurtis@redrock.net> To: <BLACKSHEEP-CHAT-L@rootsweb.com> Sent: Saturday, May 11, 2002 8:08 PM Subject: [BSChat] Re: Beef & chicken > I just read an article in National Geographic (May issue 2002), about > "FOOD - How Safe, How Altered." Chickens are dirty little things, and > there's a pic. of cattle feedlot in Colorado, that pens 100,000 cattle for > slaughter. It talks about the risk of fecal contamination, and disease > among large-scale agriculture. > > So I have differ with you on the selection process of meat being raised > commercially for us to eat. Those 100,000 cattle are covered in mud, shit, > etc. Then they haul them in for slaughter, and maybe they aren't very > careful, and hair, microbes, bacteria, etc. cling to the final meat product, > e.g., hamburger. > > I'm not squeamish about eating meat...but I've never eaten any meat *rare* > or even medium rare. The only time I eat chicken if it's almost burned to a > crisp, same with pork. I like some fish, but it has to be baked or > deep-fried crispy. > > Jan C. > > > -----Original Message----- > From: Sue & Bobby Bates <bsbates@netease.net> > To: jcurtis <jcurtis@redrock.net>; BLACKSHEEP-CHAT-L@rootsweb.com > <BLACKSHEEP-CHAT-L@rootsweb.com> > Date: Friday, May 10, 2002 11:34 AM > Subject: Re: Beef & chicken > > > >"jcurtis" <jcurtis@redrock.net> wrote.... > >> Why don't we say the same for beef & chickens, and hogs that are > >killed, for our food? And then there's sea-food.< > > As a matter of fact, I DO say the same thing for them but the > >difference is that they have been raised for that express purpose and > >not just slaughtered in their innocence and left laying there. > > > >> We humans have a basic need to eat cooked meat, fowl, fish. I think > >it's inherited...back to cave ancestors.< > > Our species are classified as Omnivores, which means that we eat > >pretty much anything that we come across if we're so inclined. > > Point of fact: Humans require 'X' percent (maybe 20-30%?) of their > >diet to be comprised of protein. It is irrelevant whether that > >protein source is derived from vegetables or meats. The problem is > >that most vegetable sources are 'incomplete' protein. However, > >incomplete proteins can be combined to make a complete protein which > >will satisfy our nutritional requirements. > > No, I'm not a vegetarian and enjoy a good roast as much as anyone. > >Given a choice, I'll take seafood though. > >Best, > >SueB > > > > > > > > > ==== BLACKSHEEP-CHAT Mailing List ==== > Creative use of your delete key is encouraged. If you disagree with the subject, CHANGE the subject. > > ============================== > To join Ancestry.com and access our 1.2 billion online genealogy records, go to: > http://www.ancestry.com/rd/redir.asp?targetid=571&sourceid=1237 >

"Ava Fischer" <res0f1lp@verizon.net> wrote... > Home grown better. Part of the time I lived on a ranch. My uncle's place. Grew everything we could to survive. Dad was out of work at the time and my uncle asked him to run the place while he dug wells. We had chickens (if they didn't lay eggs then they were for the stew pot), pigs, cows (milk) and beef, we also grew vegetables.< Oh, for sure!!! Home grown is definately better and definately better fed than commercially raised stuff. The best beef and pork that I have ever tasted in my life was what was raised on our farm when I was growing up. Guess I must've had some of the chickens that we had too, but they apparently didn't make as much of an impression on my tastebuds! LOL Best, SueB

"jcurtis" <jcurtis@redrock.net> wrote.... >... Chickens are dirty little things, < Yes, aside from their proclivity of eating manure. So? >...and there's a pic. of cattle feedlot in Colorado, that pens 100,000 cattle for slaughter. It talks about the risk of fecal contamination, and disease among large-scale agriculture. > So I have differ with you on the selection process of meat being raised commercially for us to eat. < Feel free, Jan. If I say 'white' you'll say 'black' anyway. BUT, my point had nothing to do with commercial food selection or contamination. I was talking about **empathy for any living thing that is killed or destroyed and left to rot** Specifically: > > As a matter of fact, I DO say the same thing for them but the difference is that they have been raised for that express purpose and not just slaughtered in their innocence and left laying there.<< Period. > Those 100,000 cattle are covered in mud, shit, etc. Then they haul them in for slaughter, and maybe they aren't very > careful, and hair, microbes, bacteria, etc. cling to the final meat product, e.g., hamburger.< All the more reason to be very careful about how we prepare our food, making certain that it is cooked at times and temperatures sufficiently high so as to destroy any contamination during the slaughter. The slaughter of food animals is not a particularly sterile process anyway with all of the envisceration of the entrails and their contents if you think about it. So, bon apetite and end of discussion. Geez....... Best, SueB