The following podcast is brought to you courtesy of A World of Possibilities and The Mainstream Media Project.
Hold that fork! Block that barbeque! Do you know the source of the meat that’s sizzling on the grill? Can we trust meat inspectors to catch pathogens before they catch us? Join us as we step inside the poultry shed and the slaughterhouse to trace the trail of the industrial chicken from egg to processing to your plate.
Karen Davis, President of United Poultry Concerns
Frank Reese, Good Shepherd Turkey Ranch
Steve Striffler, Professor of Anthropology at University of Arkansas
Dr. Lester Friedlander, Former USDA Inspector
Temple Grandin, Designer of Livestock Handling Facilities
(Click on a guest’s name to listen to their full unedited interview.)
Host: Mark Sommer
Senior Producer: Chuck Rogers
Associate Producer: Tammy Rae Scott, Kara Hochner
Production Engineer: Michael Schwartz
Music in this program: open- “Greazy Chicken” by Marc Ford, Shrapnel Records/Blues Bureau International; welcome- “A United Earth I” by Alan Stivell and Youssou N’Dour, Putumayo World Music; break 1- “Come On In My Kitchen” by Robert Johnson, The International Music Company; break 2- “Fried Chicken Skin” by Tom Faulkner, Serrano Records; bottom of the hour billboard- “A United Earth I” by Alan Stivell and Youssou N’Dour, Putumayo World Music; bridge 1- “Dimension 37” by Chris Surma; break 3- “Chicken” by Maceo Parker, UMG Recordings; close and credits- “Greazy Chicken” by Marc Ford, Shrapnel Records/Blues Bureau International.
This program was funded by The W.K. Kellogg Foundation .
Duration: 55:00 minutes
Need help thinking like a chicken? Dr. Karen Davis, a chicken lover since her first rescued bird, she speaks for the birds through her organization United Poultry Concerns. Dr. Davis can tell you everything you ever wanted to know- or didn’t want to know about chickens.
Known as the “Godfather of Poultry” Frank Reese has made it his life mission to farm and breed turkeys, chickens, and ducks through humane production and safe processing. The name of his farm is Good Sheppard Ranch where Heritage turkeys are raised. A Heritage turkey has a long productive lifespan and has a lineage that can be traced back 100 years.
Curious about the sudden increase of immigrants moving to the state of Arkansas to work at Tyson Foods, Professor of Anthropology, Steve Striffler took a job at a local Tyson plant to see why. Dr. Striffler shares his experience as a factory chicken breeder in his book Chicken.
A modern Upton Sinclair, former USDA meat inspector and veterinarian, Dr. Lester Friedlander, once worked for the largest hamburger processing plant in the U.S. Dr. Friedlander became a whistle-blower when he felt that the USDA inspections weren’t thorough.
Temple Grandin invented livestock handling facilities that help reduce the stress levels of animals prior to slaughter. Grandin’s design is said to be more humane than previous facilities; so much so, that even McDonald’s meat plants use her inventions.