1 min listen
Cruel & Unusual: Veal, Foie Gras, Octopus
ratings:
Length:
59 minutes
Released:
May 14, 2024
Format:
Podcast episode
Description
There are a lot of ways to raise animals for consumption — and while some would argue we shouldn’t be eating animals at all, others advocate rooting out the cruelest practices, the ones that cause the most suffering. But how do you measure cruelty? Do some animals deserve to suffer less than others because they’re especially cute or smart? And does your right to enjoy a fancy or delicious meal trump the right of an animal to not experience extreme cruelty? In this episode, we look at three controversial foods — veal, foie gras and octopus — and the campaigns launched by animal rights activists to stop their production and consumption. These foods and the animals they come from have a lot to teach us about the ethics of animal agriculture — and possibly about ourselves.This episode features Daisy Freund, Vice President of Farm Animal Welfare at ASPCA; Cheryl Leahy, Executive Director of Animal Outlook; and Dr. Elena Lara, Senior Research and Public Affairs Advisor at Compassion in World Farming.What You’re Eating is produced by Nathan Dalton and FoodPrint.org, which is a project of the GRACE Communications Foundation. You can find us at www.FoodPrint.org where we have this podcast as well as articles, reports, a Food Label Guide and more.Follow @foodprintorg on Instagram, Facebook, X and Threads. Stay Informed. Get the latest food news, from FoodPrint.And if you’re enjoying the podcast, consider leaving us a positive review.
Released:
May 14, 2024
Format:
Podcast episode
Titles in the series (25)
Trailer - What You're Eating: Get a glimpse of FoodPrint's new podcast, What You're Eating, hosted by Jerusha Klemperer. We aim to help you understand how your food gets to your plate, and to see the full impact of the food system on animals, planet and people. From practical conversations with farmers about the true cost of raising chickens to discussions with policy experts on the barriers to sustainability, to tips from chefs about how to reduce kitchen waste, FoodPrint’s new podcast covers everything from the why to the how. www.FoodPrint.org by What You're Eating