The Meat We Eat: Food Safety and the Industrial Animal
Series: Food Safety
From: A World of Possibilities
Length: 00:55:00
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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
- Promo (2011_1122_AWP_MeatWeEatPromo.mp2)
- Cue Sheet (AWP_MeatWeEat_CueSheet.pdf)
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
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