Facing food's disgusting truths
Can you love an animal that's been genetically modified to die and become the food on your plate in six weeks? Sundance award-winning director Christopher Dillon Quinn, brings his newest documentary on factory farming, "Eating Animals," which he prod...
"Eating Animals" explores the difficult notion of stepping away from factory farm practices that have polluted our environment, endangered our health, and caused complicit attitudes around the inhumane treatment of animals. "It's really about an idea of presenting the case of maybe eating a lot less meat, and eating quality meat coming from people who actually care for the animals," Quinn said.
Much of farming today is "kind of like farming by accounting almost," Quinn told Salon's Alli Joseph. "The average chicken, broiler chickens what they call it, goes to processing and goes to the slaughter house in 35 to 42 days. That's really remarkable when you think about it … they genetically changed or altered the bird so that it ends up growing at this accelerated rate."
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