CNN Exclusive by CNN Investigative Correspondent Chris Frates
Wake County, North Carolina - Chickens buried alive. Pigs so sick that their intestines hang out of their bodies. These are some of the grisly scenes from videos taken by animal rights activists who went undercover at farms that produce food destined for dinner tables.
It’s a tactic animal rights activists have used for years, going undercover at slaughterhouses and factory farms to document squalid conditions, abuse and neglect. Their videos have gone mainstream and led to criminal charges, fines and even the largest meat recall in American history.
But undercover video is under attack and with it, activists argue, their ability to expose animal abuses that can make meat dangerous to eat.
Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up.
The first season of the Netflix hit show Orange is the New Black featured a series of prison food posters, with recipes attached. Among the highlights: Prison Pad Thai (four ingredients: ramen noodles, peanut butter, peanuts and hot sauce) and Prison Tamales with a beef jerky filling.
For those of us who haven't binge-watched all of the second season yet, there's no word yet on what the prison food situation will be (beyond that the show’s cookbook comes out in October). I wonder if the star of the series, Piper Chapman (played by Taylor Schilling), will start a garden. Because that’s what’s happening at a lot of prisons around the country.
Farm programs, like the ones below, teach inmates about nutrition, how to grow food and related life-skill lessons. The programs supply healthy food for prison cafeterias as well as for nearby restaurants and homeless shelters. Not only that: These gardening programs have been shown to reduce the rate of repeated incarceration. Bring on the #OITNB Cellblock Caesar Salad.
Hitting the grocery store is getting more costly.
Beef prices are at a record high, and the cost of other staples, such as milk, butter, eggs, fruit and vegetables are climbing. With a severe drought ravaging farms across most of California, prices are at risk of shooting significantly higher this year.
Editor's note: The Southern Foodways Alliance delves deep in the history, tradition, heroes and plain old deliciousness of Southern food. In honor of the SFA's featured oral history project, Women Who Farm: Georgia, we’re sharing “She Spoke and I Listened” by Sara Wood, the group's oral historian.
The evening I met Haylene Green, an urban farmer in Atlanta, Georgia, rain mercilessly poured on midtown Atlanta—and on me. I squeaked across the lobby of Ms. Green’s apartment building and followed her to a small room in the basement. There, she opened a thick photo album with pages of fruits and vegetables from her West End community garden. And she started talking. I put the recording equipment together as fast as I’ve ever assembled it. My job was simple: She spoke, and I listened. All of her answers were stories.
Speaking of his book "The Storied South" on a radio program, folklorist Bill Ferris recently said something that stopped me in my kitchen: “When you ask a Southerner to answer a question, they will tell a story. And embedded in that story is the information that they feel is the answer to the question.”
Oral history, like the most satisfying literature, relies on listening and observation. The way people speak, how they tell stories, where they choose to pause and scratch their nose, to me, is the greatest part of listening. Being an oral historian or a writer requires you to listen as though your life depends on it. What seems like a simple acts is actually the heart of the work. To that end, I share an excerpt from my interview with a farmer who also happens to be a storyteller.
Haylene Green’s Story