Comments on: Meat Takes a Beating, Gets a Blessing on Larry King

By: Natalie Rotunda

Natalie Rotunda — Fri, 30 Oct 2009 22:31:30 +0000

I haven’t heard anyone speak up yet for what’s an obvious answer to me: organic grassfed beef from a small—not king-size corporates—rancher. Get connected with the rancher. Best by far is Rocky Mountain Organic Meats out of Powell, Wyoming. Feedlot cattle from Cargill will never be served in my house.

By: Jeremy

Jeremy — Fri, 30 Oct 2009 20:01:48 +0000

The real lessons from the video, Eat Locally! As much as you can. Support small farms, support local farms, support responsible companies that produce, safe, real, whole food products.

By: Matthew J Cherni

Matthew J Cherni — Wed, 14 Oct 2009 13:48:31 +0000

Some of the comments about where hamburger comes from are not entirely true. Much of the hamburger comes from cows that are removed from the breeding battery from ranches due to infertility. These animals are perfectly healthy, but failed to concieve. The margins in ranching are so small that these cows can not stick around if they are not going to produce another calf. Most if not all of this meat goes into the grind that makes hamburger. The statement about factory farms does not fit this supply of beef.

By: Phil Reid

Phil Reid — Wed, 14 Oct 2009 07:18:49 +0000

Let’s get real folks, cook your food, monitor for cross contamination and you will not have a problem with e. coli 0157:H7. As for nutritional qualities of beef, eggs and dairy products, do things in moderation. Produce (organic or not) seems to have many more reported incidences of food borne illness than other protein sources (check with the USDA on than one).

By: Ed Bruske

Ed Bruske — Tue, 13 Oct 2009 20:11:30 +0000

Colin Campbell an expert? You’ve got to be kidding. Bourdain’s right: humans evolved eating meat, and that is important nutritionally speaking, when you consider that the agricultural era–and a nutritionally inferior plant-oriented diet–represent a mere fly speck on the evolutionary clock. Just not THAT kind of meat (the 99 percent).

By: Angela

Angela — Tue, 13 Oct 2009 19:45:05 +0000

I read Jonathan Safran Foer’s article in the NYT mag and it was very poorly written. It’s rambling and incoherent. Is he a vegetarian or not? One isn’t sure until they have to suffer through the entire history of his on again off again “vegetarianism” (which includes eating meat). Also, I have no time for his laziness. With a little bit of … Read Moreeffort, it’s not that difficult to find humanely raised meat, especially at the farmers market. Sustainable meat and dairy have nourished people for centuries and we need to support the small farmers who are supplying us with this necessary food.

By: Rebecca

Rebecca — Tue, 13 Oct 2009 19:14:31 +0000

I am in my seventh month of pregnancy and can attest that if I didn’t have access to protien-packed meat products I would be more miserable than I am now. I eat eggs, drink whole milk, and eat my share of fish and red meat, and I feel good knowing that my baby is easily receiving the protien that she needs to build healthy tissues. About a month ago I found that on my vegetarian days I had painful swelling in my hands and feet, so now it’s meat-day every day and I feel so much better!