Jonathan Safran Foer spent much of his teenage and college years oscillating between omnivore and vegetarian. But on the brink of fatherhood-facing the prospect of having to make dietary choices on a child's behalf--his casual questioning took on an urgency. His quest for answers ultimately... read more (warning: may contain spoilers)
Jonathan Safran Foer spent much of his teenage and college years oscillating between omnivore and vegetarian. But on the brink of fatherhood-facing the prospect of having to make dietary choices on a child's behalf--his casual questioning took on an urgency. His quest for answers ultimately required him to visit factory farms in the middle of the night, dissect the emotional ingredients of meals from his childhood, and probe some of his most primal instincts about right and wrong. Brilliantly synthesizing philosophy, literature, science, memoir and his own detective work, "Eating Animals" explores the many fictions we use to justify our eating habits--from folklore to pop culture to family traditions and national myth-and how such tales can lull us into a brutal forgetting. Marked by Foer's profound moral ferocity and unvarying generosity, as well as the vibrant style and creativity that made his previous books, "Everything is Illuminated" and "Extremely Loud and Incredibly Close", widely loved, "Eating Animals" is a celebration and a reckoning, a story about the stories we've told-and the stories we now need to tell.
“It's much easier to be cruel than one might think.”Jonathan (Narrator)
“When arguing the facts, no one ever points out that the choice is between cruelty and ecological destruction, or the willing desire to eat animals.”Jonathan (Narrator)
“Most simply put, someone who regularly eats factory-farmed animal products cannot call himself an environmentalist without divorcing that word from its meaning.”Jonathan (author)
Animal agriculture makes a 40% greater contribution to global warming than all transportation in the world combined; it is the number one cause of climate change.Highlighted by 502 Kindle customers
omnivores contribute seven times the volume of greenhouse gases that vegans do.Highlighted by 450 Kindle customers
Ninety-nine percent of all land animals eaten or used to produce milk and eggs in the United States are factory farmed.Highlighted by 419 Kindle customers
It’s always possible to wake someone from sleep, but no amount of noise will wake someone who is pretending to be asleep.Highlighted by 332 Kindle customers
Most simply put, someone who regularly eats factory-farmed animal products cannot call himself an environmentalist without divorcing that word from its meaning.Highlighted by 306 Kindle customers
According to a study published in Consumer Reports, 83 percent of all chicken meat (including organic and antibiotic-free brands) is infected with either campylobacter or salmonella at the time of purchase.Highlighted by 287 Kindle customers
Shame is the work of memory against forgetting. Shame is what we feel when we almost entirely — yet not entirely — forget social expectations and our obligations to others in favor of our immediate gratification.Highlighted by 279 Kindle customers
Just how destructive does a culinary preference have to be before we decide to eat something else? If contributing to the suffering of billions of animals that live miserable lives and (quite often) die in horrific ways isn’t motivating, what would be? If being the number one contributor to the most serious threat facing the planet (global warming) isn’t enough, what is? And if you are tempted to put off these questions of conscience, to say not now, then when?Highlighted by 245 Kindle customers
From 1935 to 1995, the average weight of “broilers” increased by 65 percent, while their time-to-market dropped 60 percent and their feed requirements dropped 57 percent. To gain a sense of the radicalness of this change, imagine human children growing to be three hundred pounds in ten years, while eating only granola bars and Flintstones vitamins.Highlighted by 234 Kindle customers
Journalist Scott Bronstein wrote a remarkable series for the Atlanta Journal-Constitution about poultry inspection, which should be required reading for anyone considering eating chicken. He conducted interviews with nearly a hundred USDA poultry inspectors from thirty-seven plants. “Every week,” he reports, “millions of chickens leaking yellow pus, stained by green feces, contaminated by harmful bacteria, or marred by lung and heart infections, cancerous tumors, or skin conditions are shipped for sale to consumers.”Highlighted by 182 Kindle customers
We’re hiding the errata, movie connections, books with additional background information, books that influenced this book, books influenced by this book, books that cite this book and books cited by this book sections. If you would like to add content to them, you must first make them visible.