I read that when it came out (at least, something of that sort). Factory farms of any sort are scary stuff, but I still like the taste of tasty, tasty meat. I haven't gotten farther in vegetarianism than doing w/o beef (based on the input : output ratio and environmental impacts, which are worse under cattle). I imagine that any meat could be replicated in taste and texture enough to make most folks content.

Great article. So profoundly gross.

Fake meats have really improved - there are some I find hard to eat because they're TOO MUCH like real meat.

And I'd never say, ban meat - I always say, support small farmers doing it the old way. The meat is more expensive, but it should be, because the cost of having cheap meat is too dear environmentally, socially, etc.

I'm going to have to sufficiently distance myself so I can have bacon for breakfast tomorrow.

Articles like this one remind me why I raise my own pigs. They have sunshine, fresh air and lots of kitchen scraps in the course of their short lives, and I cringe when I think of the factory-raised pork I have eaten for so many years. We had no problems with their health, had minimal odor and had only one incident in which the pigs r-u-n-n-o-f-t.

Also, bacon. Mmmm. Cured, hung up in the basement, smoked over apple and maple chips, and sliced good and thick. And chops! Sausage! Chorizo! Yummy, yummy pigs.

Or, as articulated by Busta Rhymes…

I knew before I read it that it had to be Smithfield.