Image credit: Food Curated
A few days ago I posted a video from inside a humane slaughter house. It seems film maker Liza de Guia of Food Curated has a talent for thoughtful, intelligent pieces on the ethics and practicalities of food production, and in particular the question of why and how we raise animals for food. This earlier video, for example, takes a look at the renaissance of the North American bison, talking to one bison farmer who is helping to bring this beast back from near extinction.
Much like my previous piece on goat meat as an ethical alternative to beef, I am sure that those who are opposed to any form of meat production will be unimpressed by farmer Edwin Tuccio's claims that bison have a less impact on the land than cows, or that they are perfectly adapted to the North American climate.
But if you do eat meat, there is a lot to be said for bison farming. In fact in his piece on how eating meat could help slow climate change, Timothy LaSalle of the Rodale institute has explored how bison grazing the Great Plains created a rich carbon sink—with some grassland soils being as much as 20% carbon.
Whether or not you enjoy a bison burger from time to time, it's hard to deny that these animals look a whole lot happier than factory-farmed cattle.