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I can understand your apprehension, although my personal experience around the world still puts the USA in the top ranks for food safety (I have way to many cip
by WaitWaitWha 5y ago
I can understand your apprehension, although my personal experience around the world still puts the USA in the top ranks for food safety (I have way to many cipro/keflex horror stories).
Why not consider a local producer? Somewhere where you can see the farm, see their production?
And, if you can, why not raise your own? Much of the rest of the world does this. Self grown and raised food.
- asoneth 5y agoI was slightly concerned about the meat itself such as accurate labeling (especially fish) and additives/hormones/antibiotics/plastics/metals. But my bigger concern was the negative externalities. For example, the overuse of antibiotics contributing to antibiotic-resistant diseases. The greater environmental impact in terms of water/land/carbon. The manner in which animals are raised and slaughtered, especially in large-scale farms. The sustainability of fish stocks. Several years back I started only eating meat from a couple local farms which addressed most of those concerns, but the cost meant that meat became more of a "special occasion" thing. I didn't go vegetarian (for example I tried the pork at our local farm's pig roast last month) but over the last few years it's just sort of happened that I eat meat less frequently, now a few times a year. So far I haven't particularly missed it from a taste or health standpoint.