The "High" Road to Ethical Consumption
Source: Rachel K. Belkin of Elkin Bay
Image Credit: Rachel K. Belkn
A recent national survey conducted by the American Society for the Prevention of Cruelty to Animals (ASPCA) has unveiled heightened concerns among consumers regarding the treatment of animals within the meat industry. The survey findings are significant, with an overwhelming 89% of respondents expressing worries about the potential negative implications of industrial animal agriculture on animal welfare. Of particular note is the increasing apprehension that the mistreatment of farm animals might give rise to tangible risks concerning human health and safety.
The matter of sustainable and ethical meat production is not a novel issue. In "Pig Tales: An Omnivore's Quest for Sustainable Meat," authored by Barry Estabrook in 2015, the book explores the concept that treating pigs humanely and understanding their intelligence could yield a mutually beneficial life for both farmers and the pigs themselves. The book exemplifies farmers embracing more humane practices when raising pigs. Notably, cases from Denmark showcase that these compassionate methods can be adopted without incurring substantial additional costs.
The dedication to humane animal husbandry extends beyond pigs, encompassing a larger movement advocating for ethical treatment. Major corporations, including retail behemoth Walmart, have acknowledged this shifting trend and incorporated it into their core values. Walmart has a comprehensive framework grounded in the Five Freedoms of animal welfare. It emphasizes the importance of suppliers prioritizing measures to elevate animal welfare standards. The company's stance underscores a need for collaboration with brand partners who condemn any form of animal abuse, actively find and implement solutions for animal welfare issues, and align with the company's vision of responsible antibiotic administration to maintain animal health and prevent antibiotic resistance.
Do animals' emotions affect the taste of their meat? Research indicates that animals' emotional state before slaughter directly impacts meat quality. The crucial element is lactic acid. When animals are calm before being turned into meat, their meat remains tender, pink, and flavorful, courtesy of the conversion of muscle glycogen into lactic acid.
However, when stress-induced adrenaline depletes glycogen, it hampers the production of sufficient lactic acid. This stress-induced meat may become tasteless and tough while also being more prone to spoilage due to the absence of lactic acid's bacteria-inhibiting properties.
The pivotal period just before slaughter plays a crucial role in obtaining superior meat quality. Some Kobe beef farms have even resorted to massaging cows and feeding them beer to stimulate their appetites, all aimed at enhancing the taste of the meat.
In a unique approach, Charlotte Gill, founder of Charlotte's Legendary Lobster Pound, ventures beyond conventional measures to ensure the well-being of her lobsters. She goes one step further than keeping her lobsters happy. She gets them high. Gill's mission emphasizes compassionate euthanasia, arguing that if a life must be taken, it should be done as humanely as feasible. Her unconventional methodology entails administering cannabis to lobsters, an effort rooted in scientific evidence demonstrating that lobsters possess cannabinoid receptors and positively respond to cannabis, potentially alleviating trauma-related physical pain.
Gill's technique entails using a "lobster bong," which comprises a plastic tub filled with saltwater, an air mattress pump, and a straw to deliver cannabis fumes. The effectiveness of this approach was gauged by observing tail flips and reactions to boiling water, showcasing that lobsters under the influence of cannabis exhibited reduced distress, contrary to their typical behavior.
Though Gill initially refrained from selling the "stoned" lobsters, both she and her father found the meat to be "sweeter and lighter" than usual.
Subsequently, local residents and curious travelers from distant places have increasingly visited Charlotte's Legendary Lobster Pound, keen on experiencing this distinctive culinary experiment firsthand.
However, it's important to note that the lobster meat retains no residual THC, as the compound breaks down under high heat. Gill employs steam and heat to achieve temperatures of up to 420 degrees Fahrenheit, effectively eliminating the possibility of THC carryover.
Despite its inventive approach, Charlotte's Legendary Lobster Pound has encountered challenges. While 23 states have legalized recreational marijuana, these laws don't extend to its use for animals. The Food and Drug Administration (FDA) has yet to approve cannabis for animal use.
The State of Maine asked Gill not to proceed due to the lack of legislation in these areas and the State's concerns about using human medicinal marijuana on lobsters. In response, Gill has adopted an alternative approach. She now employs the government-approved medicinal herb valerian root to ensure the well-being of the lobsters.
Company：Elkin Bay
Contact Person: Rachel K. Belkin, M.Ed
Email: rachel@rachelkbelkin.com
Website: elkinbay.com
Rachel Belkin, M.Ed, is a syndicated freelance writer of Business and Finance, Health, Travel, Education, and Editorial and she is a digital content, marketing, and SEO consultant in Austin, Texas.
For media and press coverage in the Austin, Texas area and nationwide, contact Rachel K. Belkin.
Release ID: 698893
Prodigy Press Wire
