The Myth of Green Beef

The Myth of Green Beef

Helene York

The Atlantic Monthly

Editor’s note: Stories of this ilk are included in the blog to inform those in our industry how agriculture is being presented to and perceived by the public. It is hoped that our readers will respond to this article.

If I had to name one food that’s been in the hot seat over the past 30 years, it would be beef. Linked to cardiovascular disease and maligned for its industry’s dependence on federal corn subsidies, it now has a reputation as the Hummer of foods—an excessive contributor to environmental ills including climate change, nitrogen blooms, pollution, and depletion of Midwestern aquifers—not to mention E. coli contamination that has sickened and scared thousands.

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