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The Meat We Eat: Food Safety and the Industrial Animal

From: A World of Possibilities
Series: Food Safety
Length: 55:00

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Hold that fork! Block that barbeque! Do you know the source of the meat that's sizzling on the grill? Can we trust meat inspectors to catch pathogens before they catch us? Join us as we step inside the poultry shed and the slaughterhouse to trace the trail of the industrial chicken from egg to processing to your plate. Read the full description.

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Hold that fork!  Block that barbeque! Do you know the source of the meat that’s sizzling on the grill?  Can we trust meat inspectors to catch pathogens before they catch us? Join us as we step inside the poultry shed and the slaughterhouse to trace the trail of the industrial chicken from egg to processing to your plate.

Guests:
Karen Davis, President of United Poultry Concerns
Frank Reese, Good Shepherd Turkey Ranch
Steve Striffler, Professor of Anthropology at University of Arkansas
Dr. Lester Friedlander, Former USDA Inspector
Temple Grandin, Designer of Livestock Handling Facilities

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Piece Description

Hold that fork!  Block that barbeque! Do you know the source of the meat that’s sizzling on the grill?  Can we trust meat inspectors to catch pathogens before they catch us? Join us as we step inside the poultry shed and the slaughterhouse to trace the trail of the industrial chicken from egg to processing to your plate.

Guests:
Karen Davis, President of United Poultry Concerns
Frank Reese, Good Shepherd Turkey Ranch
Steve Striffler, Professor of Anthropology at University of Arkansas
Dr. Lester Friedlander, Former USDA Inspector
Temple Grandin, Designer of Livestock Handling Facilities

Timing and Cues

See Cue Sheet

Intro and Outro

INTRO:

See Cue Sheet

OUTRO:

Additional Files

Additional Credits

Funded by the W.K. Kellogg Foundation
Host & Executive Producer: Mark Sommer
Senior Producer: Chuck Rogers
Associate Producer: Tammy Rae Scott, Kara Hochner
Production Engineer: Michael Schwartz

Related Website

www.aworldofpossibilities.com