Stephan: No one should be surprised about this. If drones began striking selected houses in your neighborhood, in the middle of the night, blowing them up and killing your neighbors, what would your reaction be? These wars have been irrational from the beginning, completely ignoring obvious cultural and human issues -- in effect sowing hate. How could it be otherwise? We have exploited the honor, sense of duty, and bravery of American young men and women, and set it to an ill-conceived goal that is going to haunt us for generations.
During meetings with young, reform-minded activists last month in Yemen, the talk invariably turned to accelerating CIA drone strikes against Islamist militants, and the temperate voices quickly turned angry. The youths’ comments underscored how swiftly the U.S. is losing hearts and minds as it battles Yemen-based al-Qaida in the Arabian Peninsula (AQAP) and its local affiliate, Ansar al-Sharia.
‘These drone strikes are stupid policy,
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Stephan: This is a teaching story showing citizen choice affecting a major business change in a life-affirming way. Yes, I know, the pigs still get eaten, but I do not think people are going to stop eating pigs. At least in this scenario the pigs have a better life. And the people eating the pork will be healthier as well.
Ronlyn and I go to Costco about once a month for a number of basics -- their organic virgin oil is amongst the best available. Over the months we have noticed how many organic eco-sensitive options are appearing. Everything from soaps to organic chicken breasts locally grown. What we buy, the choices we make, if focused properly can make change happen.
It’s no longer just foodies at farm markets or Whole Foods buying antibiotic-free, pasture-raised meats.
Increased demand is coming from lots of big players, including Hyatt Hotels; institutional food providers such as Bon Appetit Management Co., which caters to schools and companies; and the fast-food chain Chipotle Mexican Grill. And it’s changing the game.
In fact, this year, Chipotle, which is growing so quickly that it’s opening about three new locations each week, will slowly braise and sell about 120 million pounds of naturally raised pork, chicken and beef that meets its antibiotic-free standards.
The company’s transition to antibiotic-free meat began more than a decade ago when Chipotle realized its pork wasn’t selling very well. And Steve Ells, the founder, wanted to make some changes.
He stumbled upon an article called ‘The Lost Taste of Pork’ in The Art of Eating, a boutiquey, food-lover’s journal, which detailed the practices of Paul Willis, a family farmer in Iowa. Willis raises pigs on pasture, the old-fashioned way. At the time, Willis’ methods were a radical departure from the large, industrial operations that confine pigs indoors and feed them regular doses of antibiotics.
In the article, published back in 1999, writer Edward Behr described a thick pork chop […]
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