PETA's Terrible, Horrible, No Good, Very Bad History of Killing Animals
The organization, which claims to be dedicated to the cause of animal rights, can't explain why its adoption rate is only 2.5 percent for dogs.… More »
James McWilliams is an associate professor of history at Texas State University, San Marcos, and author of Just Food: Where Locavores Get It Wrong and How We Can Truly Eat Responsibly.
The organization, which claims to be dedicated to the cause of animal rights, can't explain why its adoption rate is only 2.5 percent for dogs.… More »
The power that industrial agriculture has allows it to manipulate the rhetoric of alternative animal-based systems to its advantage.… More »
There's plenty of science to justify a plant-based diet, but the stories of personal transformation—curing diabetes, losing 100 pounds, living an active lifestyle—make the biggest impression.… More »
It's that time of the year again: In late autumn, a bunch of pieces on how hunting connects us to meat always appear -- but they're all wrong… More »
When Congress lifted a ban on slaughtering horses in the U.S. last week even PETA kept quiet. Here's one possible explanation.… More »
Expanding the Constitution to include animals that are non-human could lead us to reconsider how we treat the sentient mammals we farm… More »
The Humane Society has filed a complaint alleging that Smithfield Foods, McDonald's pork supplier, stuffs its pigs in tiny gestation crates… More »
An unfettered demand provides technological, political, and scientific incentives to produce all varieties of meat as efficiently as possible… More »
In Oakland, where officials are now overseeing a zoning update for urban agriculture, interest groups are preparing for a bloody battle… More »
Inexpertly killed animals suffer immensely. Better to keep this ugly process confined to slaughterhouses kept at a "graceful distance."… More »
A look at the mindset that enables farmers to kill thousands of animals and still consider themselves happy… More »
Supporting small farms without addressing the pain of the slaughter perpetuates desensitization—just as factory farms do… More »
Factory-farmed pork is hardly an ideal food—but pigs from small farms might be more likely to make you sick… More »
Savoring animals used to be acceptable—but then came evolution, genetics, and the study of non-human thought… More »
A case for why free-range animal agriculture resembles nature only as much as pornography resembles real sex… More »
The problem with the sustainable food movement? It's impossible to both fetishize taste and truly save the planet.… More »
It turns out that the doomsday scenario du jour—in which all organic alfalfa is contaminated—is highly unlikely… More »
Unless you're stranded with a pig on a desert island, an animal's capacity for suffering should trump desire for a BLT… More »
A writer rethinks his views on free-range animals—and concludes that even if field trumps factory, we shouldn't eat them at all… More »
The idea of the turkey as a dimwit capable of drowning in a rainstorm is a myth. If you learn where that white meat comes from, you might find a smart and social companion.… More »
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