On Eating Meat
The Truth About Its Production and the Ethics of Eating It
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On Eating Meat
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Narrated by:
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Matthew Evans
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By:
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Matthew Evans
About this listen
How can 160,000 deaths in one day constitute a 'medium-sized operation'? Think beef is killing the world? What about asparagus farms? Or golf? Going vegan might be all the rage, but the fact is the world has an ever-growing, insatiable appetite for meat - especially cheap meat.
Former food critic and chef, now farmer and restaurateur Matthew Evans grapples with the thorny issues around the ways we produce and consume animals. From feedlots and abattoirs to organic farms and animal welfare agencies, he has an intimate, expert understanding of the farming practices that take place in our name. Evans calls for less radicalisation, for greater understanding, and for ethical omnivores to stand up for the welfare of animals and farmers alike.
Sure to spark intense debate, On Eating Meat is an urgent listen for all vegans, vegetarians and carnivores.
©2019 Matthew Evans (P)2020 W. F. Howes LtdListeners also enjoyed...
Critic reviews
"Intellectually thrilling - a book that challenges both vegans and carnivores in the battle for a new ethics of eating. This book will leave you surprised, engrossed and sometimes shocked - whatever your food choices." (Richard Glover)
"Compelling, illuminating and often confronting...Matthew Evans brings his unflinching honesty - and a farmer's hands-on experience - to the question of how to be an ethical carnivore." (Hugh Mackay)
Asking themselves questions about meat and veg
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Very insightful
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We think of ourselves as so highly civilised, and so highly advanced, this is the next priority area we urgently need to bring our ingenuity to address. Nearly everyone eats meat, and/or wants to eat more of it. We know animals are sentient beings just like we are. Unfortunately cheap meat doesn’t come with a warning label about the suffering that went into it, or the other environmental costs that are paid to bring it to our local supermarket.
In fact it wouldn’t be a bad thing if meat was more expensive, and seen as a bit more of a luxury. That way we could respect more the fact that something lost its life to sustain us. A lot of good meat is simply thrown in the bin.
This book centres on his own farm in Tasmania but still I am from the UK and it doesn’t detract in the slightest. Where necessary he presents data from all around the world so it’s as relevant to anyone really, wherever you happen to live. It’s a human dilemma that we all need to address if we are to bring justice to an industry that frankly takes humanity back to the dark ages. None of it is necessary and if we open our eyes to it, we can address this as we have most other aspects of our civilisation.
The only thing that is t addressed here, and maybe not many people would be concerned by it, is the energy that cheap meat carries. It’s not only flavour that it lacks. Because of the conditions that so degrade the animals that lost their lives to create it, personally I believe that a vestige of that suffering and misery must be present, energetically or vibrationally speaking, in the food which we then consume so it becomes part of us. I wonder if this will ever become scientifically proven, or even be studied? Science has already discovered that cheap meat is not so healthy, and contains more omega 3 (the unhealthy form) and less omega 6 (the healthy form). Let’s see if energetic vibrations ever gain credibility.
A brilliant read from beginning to end
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Whatbare is suffering? What is cruelty?
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