Where did the pork chop on your plate come from? How about the sizzling bacon? Did it come from a family farm? Or, did it come from an industrial size confinement operation? How were the animals treated? Were they given antibiotics? Is the meat fatty and rich or lean and watery? Does it matter? Join us to investigate the economics and politics of pork.
Michael Pollan, Author, Omnivore’s Dilemma, Professor of Journalism, UC Berkeley
Temple Grandin, Author, Animals in Translation, Professor, Colorado State University, Fort Collins
Lisa Siebrecht, Pig Producer, Eden Naturals, Curlew, Iowa
Paul Willis, Manager, Niman Ranch Pork Company, Thornton, Iowa
Mark Bogess, Director, Animal Science, National Pork Board
(clicking on a guest's name opens their full interview audio file)
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