We need radical thinking, but we don’t need a revolution. We don’t need an overthrow of capitalism. Nor do we need to become vegetarians. We need not become spartans. We’re just going to have to learn how to cook.
It’s impossible to overemphasize the importance of good farming for safe and nutritious food. But the campaign for food democracy needs to start with boning knives and cast-iron skillets. A lack of technique behind the stove is, in the end, as complicit in harming human health and the environment as the confinement pig or the corn-fed steer.
Yes, that sixteen-ounce rib-eye takes precious resources like water (approximately 2,500 gallons) and grain (about twelve pounds) away from feeding the poor, and the environmental havoc associated with raising beef most often affects the disenfranchised. By 2050, if we continue this gorging, livestock will be consuming as much as 4 billion people do.
These horrors of conventional animal husbandry are tied to the amount of meat we eat, which is intimately linked to the parts of the animal we choose to eat. That is, choosing the rib-eye–as opposed to choosing, say, the brisket–determines how many animals are produced.