Worldwide, each person consumes a median 34 kilograms of meat a year. But in Australia, we each gobble 90 kilograms, more than anywhere else except us states. However you carve it, that is an involving flesh.
This rather shocking statistic is can be pad for food writer turned gourmet farmer Matthew Evans’ three-part series, use sets the tone immediately. Yes, he's an agenda. But don’t fret, carnivores – he’s not pushing the vegetarian barrow. He just wants us to become “conscious carnivores”, more knowledgeable, thoughtful and respectful about the meat we consume.Each episode focuses on a definite meat: chicken their first week, pork in the second, beef in the third. Each looks in the means of production, subjecting it to scrutiny on ethical, economic and environmental grounds. And each looks at consumption, and how eating a little differently might make a huge difference in a totally raft of subjects.
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