Chapter 14 discussion prep




• “One of the reasons we cook meat is to civilize, or sublimate, what is at bottom a fairly brutal transaction” (264)

• Anthropologist Claude Levi-Strauss described the work of civilization as the process of transforming the raw into the cooked-nature into culture

• I think it is interesting that the eggs from Polyface actually look physically different from eggs from regular farms, and eggs had “muscle tone” which made them easy to bake with

• A growing body of scientific research indicates that pasture substantially changes the nutritional profile of chicken and eggs, as well as beef and milk

• Vitamin E and folic acid from grass find their way into flesh of meat and result in significantly less fat