“Perhaps the Only Ethical Meat”?: The “Ethicist’s” Finalists
April 22, 2012 25 Comments
The finalists are in for the New York Times Magazine’s “Ethicist” contest seeking an essay justifying the choice to eat animals. While there’s little doubt in my mind that two of the judges– Mark Bittman and Michael Pollan–will (based on their previous work) find most of the chosen answers adequate, I’d be shocked if the others– Peter Singer, Jonathan Safran Foer, and Andrew Light–allowed these often thoughtful, but consistently speciesist, accounts to see the light of day. The exception, of course, may be the call for in-vitro meat, which I’ve included below.
The other finalists can be found here: http://www.nytimes.com/interactive/2012/04/20/magazine/ethics-eating-meat.html#/#ethicistpoll2.
From “The Ethicist”:
I’m About to Eat Meat for the First Time in 40 Years
My father was an ethical man. He had integrity, was honest and loathed needless cruelty. He was also a meat-eater’s meat-eater. He loved sitting at the elevated gourmet table (“gourmet” actually meant something back then) at the fanciest hotel in Sydney to take his evening meal.
He hung up game until it “ponged” to high heaven and enjoyed local meat dishes: wild boar in Switzerland, giant crabs on Easter Island and, in the Persian Gulf, sea turtles whose shells he pierced so that he could stake them at the water’s edge, keeping them fresh until they were popped into the pot.
His habit killed him in the end: the first sign of trouble came with gout, then colon cancer, heart problems and strokes, but he enjoyed meat for decades before all that “wretched bother” in a time when ethical issues were raised only by “a handful of Hindus and Grahamists.”
He taught me, the animal lover, to enjoy meat, too. It did not occur to me that while I would never dream of using a firearm to dispatch a deer or a duck, the specialty butcher’s package, with blood seeping through the paper, came from animals who knew what hit them, who saw and smelled it coming, their hearts thumping in their chests, their eyes wide with fear.
I busily ate my way through the animal kingdom. My father and I hunted for mollusks — mussels and winkles — on the rocks around the Cornish coast. We relished organ meats like liver and kidney and even tripe, which my mother cooked reluctantly for us, a hankie covering her nose. We picnicked on raw triple-ground steak, smashing it messily into the palms of our hands, and mixing in, with our fingers, a raw egg, capers and a dash of Worcestershire sauce. If peckish, I would make a sandwich from the roast beef drippings congealed in a pan left in the larder.
Is it ethical to eat meat? Some 40 years ago, I took a long break from eating any animals, but soon I will be able to eat meat again without any qualms, without worrying about my health, cruelty to animals, or environmental degradation. That’s because this autumn, 14 years after it was just a gleam in the eye of the Dutch scientist Willem van Eelen, the very first laboratory-grown hamburger is to make its debut.
Dr. Van Eelen, while a prisoner during World War II, had been badly treated, but what bothered him more was the abuse he saw meted out to animals destined for the guards’ tables. He was determined to find a way to reduce animals’ suffering, and eventually, he and the scientists he inspired all over the world succeeded. It is thanks to him that I can return to the table with my lobster bib tucked into my shirt front, my conscience clear.
In vitro meat is real meat, grown from real cow, chicken, pig and fish cells, all grown in culture without the mess and misery, without pigs frozen to the sides of metal transport trucks in winter and without intensive water use, massive manure lagoons that leach into streams or antibiotics that are sprayed onto and ingested by live animals and which can no longer fight ever-stronger, drug-resistant bacteria. It comes without E. coli, campylobacter, salmonella or other health problems that are unavoidable when meat comes from animals who defecate. It comes without the need for excuses. It is ethical meat. Aside from accidental roadkill or the fish washed up dead on the shore, it is perhaps the only ethical meat.