Looking Dinner in the Eye - kudos to the chefs for doing this. The more I think about these issues, the more convinced I am that I need to witness, or preferably participate, in this something like this before I can eat meat with a clean conscience. [thanks to s-m for the tip]
LAST Friday, in front of 4 million television viewers and a studio audience, the chef Jamie Oliver killed a chicken. Having recently obtained a United Kingdom slaughterman’s license, Mr. Oliver staged a “gala dinner,” in fact a kind of avian snuff film, to awaken British consumers to the high costs of cheap chicken.
“A chicken is a living thing, an animal with a life cycle, and we shouldn’t expect it will cost less than a pint of beer in a pub,” he said Monday in an interview.
3 Comments
Ok, it’s fine to know where your food comes from, and how it’s slaughtered. However, I have a problem with a chef cutting up a fat corpse on tv (channel 4 in the UK)to make a point about eating healthier when he makes things like creme brulee, black pudding, and boar salami. Are you trying to educate or shock for ratings?
I don’t think eating healthier and knowing how to make creme brulee or boar salami are incompatible goals at all. Admittedly, I’m sure Channel 4 was happy about the gross-out factor of showing factory farming and the slaughter on TV, but I think shocking audiences might be a good thing in this context.
If they REALLY want to boost ratings, they should show how CHILDREN are made on TV.
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