Looking Out for Babe & Peppa Pig

ID-10074257Every child at some point falls in love with a little piglet like Babe or Peppa Pig.  But as we get older we seem to forget the love we once had for this perfectly cute pink little piglet. This is why this week we wanted to feature the book Pig Tales: An Omnivore’s Quest for Sustainable Meat.  Factor raised meat can be cheap but it comes with a cost to the environment, the animals and the people that work in the industry.  This book exposes the pork industry and details some of the suffering of our beloved pigs.  This is not just an investigative book though it offers inspiration for raising pigs and consuming them in a more sustainable manner.   Barry Estabrook who is the same Author of “Tomatoland” has done a great job writing this book.  It’s a well-researched book and the way he writes the storey/information is very captivating.  Hopefully this book will inspire people to look for meats raised more humanely and healthy.

What the Publisher Says

An eye-opening investigation of the commercial pork industry and an inspiring alternative to the way pigs are raised and consumed in America.

Barry Estabrook, author of the New York Times bestseller Tomatoland and a writer of “great skill and compassion” (Eric Schlosser), now explores the dark side of the American pork industry. Drawing on his personal experiences raising pigs as well as his sharp investigative instincts, Estabrook covers the range of the human-porcine experience. He embarks on nocturnal feral pig hunts in Texas. He visits farmers who raise animals in vast confinement barns for Smithfield and Tyson, two of the country’s biggest pork producers. And he describes the threat of infectious disease and the possible contamination of our food supply. Through these stories shines Estabrook’s abiding love for these remarkable creatures. Pigs are social, self-aware, and playful, not to mention smart enough to master the typical house dog commands of “sit, stay, come” twice as fast as your average pooch. With the cognitive abilities of at least three-year-olds, they can even learn to operate a modified computer. Unfortunately for the pigs, they’re also delicious to eat.

Estabrook shows how these creatures are all too often subjected to lives of suffering in confinement and squalor, sustained on a drug-laced diet just long enough to reach slaughter weight, then killed on mechanized disassembly lines. But it doesn’t have to be this way. Pig Tales presents a lively portrait of those farmers who are taking an alternative approach, like one Danish producer that has a far more eco-friendly and humane system of pork production, and new, small family farms with free-range heritage pigs raised on antibiotic-free diets. It is possible to raise pigs responsibly and respectfully in a way that is good for producers, consumers, and some of the top chefs in America.

Provocative, witty, and deeply informed, Pig Tales is bound to spark conversation at dinner tables across America.


Image of “Momma Pig Feeding Baby Pigs”courtesy of tratong at FreeDigitalPhotos.net

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