Grandpa Bill is on the hill
With someone he just married.
There he is at ninety-three,
Doin’ what comes naturally.
—Irving Berlin, Annie Get Your Gun, 1946
On Dec. 29, 2006, my wife, Peggy, and I had just made a shopping list for the New Year’s Eve dinner that we would be serving. The centerpiece was to be a standing rib roast.
The following morning, I opened the The New York Times and came across a story by Andrew Pollack and Andrew Martin titled, “F.D.A. Says Food From Cloned Animals is Safe.” The most disturbing paragraph:
Opponents hope to bring Congressional pressure to bear to derail the policy before it becomes final or at least to require that such foods be labeled so consumers can choose to avoid them. F.D.A. officials said that it was unlikely that labeling would be required because food from cloned animals is indistinguishable from other food, although a final decision about labeling has not been made.
Quite simply, cloning is not “doin’ what comes naturally.”
I find the idea of selling cloned meat secretly—hiding the fact from the consumer that it has been unnaturally produced—to be disgusting.
Any food producer that does that deserves to be put out of business.
Here’s how to do it.
Does Anybody Remember BSE?
Bovine spongiform encephalopathy (a.k.a. Mad Cow Disease) hit Britain 20 years ago, causing the death of nearly 200,000 head of cattle, and resulting in the slaughter of five million more.
The disease jumped from cattle to humans, killing some 160 people worldwide.
The cause was ranchers grinding up old, worn-out cattle and mixing it in the feed.
Cattle are herbivores—grass and plant eaters. They do not eat meat. Feeding cattle to cattle is not “doin’ what comes naturally.”
Cattle and people die as a result.