On Meeting Our Meat: Going undercover at a slaughterhouse

Ted Conover @ Harpers - I eat meat. Always have. I’ve tried a couple of times to stop, but have never done more than cut back: I miss it too much.

Given its intimate connection to my body and my health, I’m interested in how meat is made. This seems natural enough in an age in which farmers and feedlots and meat companies fill animals with hormones and antibiotics, and grow animals in factories in order to maximize production.  Read more.