The Earth Day Show: Eleanor Boyle, The Environmental Impacts of Our Industrial Meat Production System; & Isha Datar, Advancing Technology in Cell Cultured Meat

April 19, 2013
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Here’s this week’s show:

We present to you our Earth Day show!

Spring Member Drive

We are into the second week of the Vancouver Co-operative Radio Spring Member Drive, which means it’s that time of the year again where we are humbly reaching out to our valued listeners (that’s YOU) to ask for your financial support to keep the Animal Voices radio show running on the air. Vancouver Co-op Radio is a volunteer run non-profit organization where we provide you with the type of quality, original programming that you won’t find on  commercial radio stations. We give voice to the marginalized communities of our society, and with that, we are a voice for the animals.

If you appreciate the work that we do at Animal Voices to bring you the weekly radio show/podcast every Friday, please show us your support at this time by making a donation (aka becoming a member) to Co-op Radio, on behalf of the Animal Voices show, by clicking here. Your contributions are tax deductible, and we truly appreciate your support, as we can’t do the show without you!

As a token of our appreciation, for every person who donates during the Member Drive (between now and April 26th), we’ll put you in a draw for a selection of these 5 awesome prizes:

  • A copy of the book “Vegan Secret Supper: Bold & Elegant Menus from a Rogue Kitchen”, by Mérida Anderson
  • A copy of the book “High Steaks: Why and How to Eat Less Meat”, by Eleanor Boyle
  • A copy of the “Eating Vegan in Vegas” e-book, by Paul Graham
  • A copy of the book “Vegan Cooking for Carnivores: Over 125 Recipes So Tasty You Won’t Miss the Meat”, by Roberto Martin, and
  • A $10 gift certificate to Eternal Abundance, the raw/vegan restaurant located in Vancouvero

We can mail the gift certificate for you, but the other prizes will have to be picked up from our radio station in downtown Vancouver.

And a bonus prize! For every new person who makes a donation to CFRO, and therefore joins as a member, you will have the chance to also win dinner-for-two at the lovely Rhizome Café located here in Vancouver!

Thank you, from Animal Voices.

Eleanor Boyle, The Environmental Impacts of Our Industrial Meat Production System

For our feature interview, we speak with author and educator Eleanor Boyle. Eleanor has been teaching and writing for 25 years, and now focuses on food systems and their social, environmental and health consequences. She holds a Master of Science in Food Policy, has taught extensively at the university level including courses in sustainability, and has presented at international conferences on food issues.

She has also recently written a book called “High Steaks: Why and How To Eat Less Meat” and comes to us, for our Earth Day show, to speak about the environmental consequences of the industrial meat production system, as extensively researched and written about in her book.

We ask her about impacts such as deforestation, global warming, water pollution, fresh water shortages, and loss of biodiversity.

Check out the book trailer for “High Steaks” here:

Isha Datar, Advancing Technology in Cell Cultured Meat

Our 2nd interview is with Isha Datar, who is the Director of the non-profit research organization called New Harvest. New Harvest is working to advance new alternatives to conventionally-produced meat, including cultured meat – that is, meat produced in a cell culture, rather than from an animal, – and plant-based alternatives.

One of the driving reasons to being doing work in this technology is due to the environmental stress that our planet is facing with its current mass farmed animal production. She speaks with us about the research and work being done in tissue engineering and producing cell cultured, or in invitro, meat. We find out how much of a reality consumption of this type of cell cultured flesh will become in our world’s future society.

In this video, TIME Magazine explains some of the primary details behind “test tube” meat:


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