‘Tales’ Of Pig Intelligence, Factory Farming And Humane Bacon
May 05, 2015
What is it like to the senses when you walk in?
ESTABROOK: It’s like being physically slapped in the face and, at the same time, being smothered. It hits you with a force. You have trouble breathing. Your stomach turns. It’s the odor of all that excrement, it’s the odor of the dead pigs, and it’s the odor of just these – this confined space. It’s like nothing I’ve ever smelled. It gives new meaning to putrid, and it’s also very unhealthy. They’ve done, again, research on people who work in these barns, and they regularly suffer respiratory disease as a result of breathing that stuff.
… the industry does that because it does make the pigs grow a little faster. … These conditions are ideal for the mutation of bacteria into bacteria that are resistant to antibiotics – the type of bacteria that kill about 23,000 Americans every year, according to the CDC
… the Des Moines, Iowa, example is perfect. Des Moines citizens are paying to clean the pig manure out of their water. Well, if the farms upstream had to pay to do the same thing, their meat would cost more. If you have to stop feeding pigs some of these very questionable ingredients, that’s going to cost more. If you allow a pig to move around, you know, that’s going to cost more. And just the air pollution, the water pollution, the rivers – if you factor those costs into what seems like very cheap meat, it’s not so cheap anymore.