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New York Times columnist Nicholas Kristof created a stir with two recent columns about the over-use of antibiotics in industrial pork production, the second called Pathogens in our Pork. Continually feeding antibiotics to farm animals has become common practice and this is contributing to the rise of serious diseases, including MRSA, that are resistant to modern medicines.
Kristof subsequently posted a blog supplementing his columns in which he recommended Nicolette's recent book Righteous Porkchop: Finding a Life and Good Food Beyond Factory Farms.
Indeed, we are no strangers to this issue. Over the past several years, each of us have toured numerous industrial-style animal operations, and they were not pretty. We saw pigs confined in metal buildings living on hard, slatted floors and fed daily rations that include such unsavory ingredients as bone meal, blood meal, and drugs, including antibiotics. Stepping into these buildings, we were immediately enveloped by the stench of rotting eggs. The pigs spend 24 hours of every day in crowded conditions standing over their own liquefied manure, bathing in the odor of decaying feces and continually breathing its fumes.