words by ethel & paul

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Are we tracking Food On The Move? Are we paying attention to the peregrinations of various components of what we eat? This is how it looks to us:

Farmer X to Farmer Z: “I have some bad dog food. I’ll sell it to you real cheap for your chickens.”

Farmer Z: “It’s a deal.”

Dealer J to Broker K: “I have a huge shipment of dog food that dogs would not like. You have connections with farmers. Can we make a deal?”

Broker K: “I’m sure we can.”

Broker K to Farmer Q: “I have some sub-standard, high-protein dog food that dogs don’t like. Excellent stuff for pork production. I need to clear my inventory for cash flow, so I’ll give you a good deal”

Farmer Q: “Give me your numbers.”


There is beef with prions, and fish with mercury, melamine all over the place, e-coli everywhere.

There was a time when the cattle you eat ate grass, hay, and soy protein. A time when pigs ate the really nourishing stuff humans used to throw away--apple peelings, potato skins, fruit left-overs at canning time, squash rinds, carrot tops, radish and turnip leaves. There was a time, not so long ago, when hens were fed wheat, mash made of grain, cracked corn, sunflower seeds, and sometimes they were allowed to run free and eat green stuff.

Today, hens never run free, and they eat unfit, un-natural waste. Then humans eat them.

Today, the bovines are fed vile garbage, rotten intestines filled with feces, manure. They eat it because they eat or starve. That is what beef is made of. That’s what some humans are partly made of.

Today, the pigs are fed unspeakable stuff, as if they have no sensibilities.

All of the animals live under constant cruelty, even torture, and never have a pleasant moment. Humans--most humans--fill themselves with animal flesh that is composed of poison and terror.

There is a choice: Avoid most fish. Scrub your tatos and cook your veggies. Try tofu and okara and the soy-based foods. Learn to make proteins by combining legumes and grains.

Even then, in today’s food world, we won’t be worry-free.

Ethel C. Hale and W. Paul Wharton