Tag: Cattle

Vaccination Nation

 

“What made eradication possible was a really good vaccine and political support. There was a real incentive to do it. You don’t ask a cow if it wants to be vaccinated. You just do it.”
— Ron DeHaven, former CEO of the American Veterinary Medical Association, speaking about the eradication of rinderpest, a cattle disease related to the measles virus.

Rinderpest and smallpox are the only two infectious diseases that have been eradicated around the world. Smallpox is the only disease to be eradicated that infects only people. Eradication of other infectious diseases, like COVID-19 for one, is unlikely because there are alternate hosts in the animal population, and while it may be feasible to vaccinate domesticated animals such as cows to the point of herd immunity, it is unrealistic to think the same can be done for wild animals.


Ruins of 19th-Century Smallpox Hospital - Roosevelt Island - New York City - USA - 01 (41147019525)
Ruins of the Smallpox Hospital built in the 19th century on Roosevelt Island in New York City. Photo by Flickr user Adam Jones.

Cows have another favorable trait in reaching herd immunity besides being easily available for their shots, which is that they don’t subscribe to bizarre, illogical, and unscientific conspiracy theories egging them on to refuse vaccinations, if that was a possibility for them. Rinderpest, like its cousin infecting humans, the measles virus, is among the most contagious diseases on the planet, and the more contagious a disease is, the higher the percentage of a susceptible population must be vaccinated in order to achieve herd immunity. For measles and rinderpest, that’s over 90 percent.

Smallpox is – was – in the middle of the scale as far as its contagious qualities, but among the deadliest at around 30 percent fatalities. Influenza, with notable exceptions throughout history, such as the 1918-19 Spanish Flu outbreak, is at the lower end of the scale for both contagiousness and deadliness. COVID-19, like the other Severe Acute Respiratory Syndrome (SARS) viruses to which it’s related, is higher up the scale for contagiousness than the annual flu, but it is nowhere near as deadly as smallpox, though deadliness as always is strongly affected by a victim’s socioeconomic circumstances. The poor, as always in any affliction, die in droves, while the better off have access to the best care and are less likely to be infected in the first place.

One by one through the nineteenth and twentieth centuries, diseases that had killed hundreds of millions over thousands of years were brought under control with vaccines and other public health measures, such as better sanitation. There have always been people of skeptical of the effectiveness of vaccines or suspicious of the motives of the medical people, often affiliated in one way or another with a government entity, who administered the vaccines. The difference in then from now is that before about 1980 evidence of a world without vaccines was still readily available to everyone, rich and poor, living in the industrialized northern hemisphere or in the largely agricultural southern hemisphere.



In 1947, when the threat of disfigurement or death from smallpox was still very real to everyone, the citizens of New York City lined up for blocks to receive vaccinations in order to stem a possible outbreak.

 

Today, people in richer countries no longer see the effects of smallpox at all, and rarely do they see the effects of less disfiguring, less deadly diseases like measles. If COVID-19 were to leave visible scars on those who suffered and survived, instead of just the internal scars it does leave, one wonders if at least some of the people ready to dismiss the seriousness of the disease and the severity of the outbreak would be as obstinate about complying with public health measures.

If there were still children crippled by polio in every neighborhood, would there still be people who are more willing to believe an insane theory about vaccines they read in their Facebook “news” feeds than the scientific fact of once rampaging infections brought to heel in the past two hundred years? No doubt there will always be some hard cases who can’t be reached through reason, no matter what. The amount of the U.S. population vaccinated against COVID-19 is currently about 43 percent, and it needs to be over 70 percent to reach herd immunity. It will be best to cross that threshold before cold weather sets in again, forcing people back indoors. If it’s not, then COVID-19, a disease that will likely never be eradicated, only controlled, could surge once more, making this summer of relative freedom appear in retrospect like a fool’s paradise.
— Vita

 

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Spell It Out

 

This Memorial Day weekend, millions of Americans will gather for cookouts, enjoying grilled foods of all sorts, and many of those people will eat something that includes the following ingredients:

Arsenic, bacteriophages, benzoic acid, chlorine, copper, melengestrol acetate, potassium bisulphite, ractopamine, sodium benzoate, sodium proprionate, tilmicosin, transglutaminase, trenbolone, urea, and zeranol.

And that is by no means a comprehensive list of all the chemicals that may be found in hamburgers made from ground beef produced from factory farmed cattle and sold at grocery stores nationwide. Just about everything we eat can be made to sound pretty scary when it’s broken down like this into terms only chemists might understand.


Critics of the Impossible Burger, a substitute for hamburger that contains no meat, have been using the tactic of decrying the unpronounceable ingredients in its production as well as tacking on the argument that an Impossible Burger is no healthier than a regular burger. The Impossible Burger is necessarily highly processed in order to imitate ground beef in flavor, texture, and the many other characteristics that signify to our bodies and brains that we are eating meat. The goal is to offer meat eaters an alternative to factory farmed beef which contains residues of hormones, antibiotics, herbicides and pesticides, heavy metals, disinfectants, and which is wrought at the cost of enormous animal suffering and the dehumanization of people working the production line.

Burgers and hotdogs flaming on the bbq grill
Burgers and hotdogs cooking on a charcoal barbecue grill. Photo by Luke.

The argument that the Impossible Burger is not a health food is a straw man, set up not by the makers of the product but by critics so that they can knock it down, and by extension get people to dismiss the whole crazy idea of a meat alternative. Critics intentionally ignore that Impossible Foods never claimed its burgers were a health food, and that if consumers are seeking healthy dietary options, perhaps hamburgers should not be high on their list. Vegetarian options have always been synonymous with health food, and whether that was ever entirely true was besides the point since it was the perception people had that vegetarian food was healthier food. The Impossible Burger is a vegetarian meat alternative, hence it’s supposed to be healthier than a regular hamburger, right?

The point again of producing a meat alternative that appeals to meat eaters is to wean them away from supporting the factory farming of animals, with its disastrous consequences for the animals, the environment, and ultimately for the people producing and consuming the meat. The beef industry has a powerful lobbying influence on government, and it has the means and the ability to employ mouthpieces everywhere who can disguise their links to the industry. It’s still early in the development of competition between the beef industry – and agribusiness as a whole – and producers of meat alternatives, but perhaps the meat producers see down the road to where consumer preferences shift away from them in a big way as buying satisfying meat alternatives becomes easier and cheaper.

Oingo Boingo performing “Weird Science”, with songwriter and film music composer Danny Elfman singing lead.

It’s wise to read labels and to be skeptical of genetically engineered foods, keeping in mind not all of them are inherently as harmful as Roundup Ready crops, which introduce herbicide residue throughout the food supply. Making informed decisions requires at least a modicum of research rather than merely listening to the loudest voices in print, on the air, or on the internet. It’s also prudent to look ahead and not stay stuck in old ways of doing things when newer, better alternatives present themselves. Ask the makers of BlackBerry smartphones, and any of the other true believers in the status quo throughout history as changes swirled around them. This Memorial Day weekend, if you’re able to grill some tasty, ethically produced meat substitutes then that’s great, and since the holiday cookouts will most likely be hot and thirsty occasions, you may like to accompany your meal with a glass of cool, refreshing dihydrogen monoxide, otherwise known as water.
— Techly

 

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Have the Chops

 

Viewers of American television shows from the 1950s, 60s, and 70s might have noticed that the families on shows of that era seemed to have lamb chops for dinner rather often, or certainly more frequently than most Americans eat lamb or mutton now. This doesn’t approach anything like a scientific proof of declining consumption of lamb and mutton since the mid-twentieth century, and at that it would only prove a decline among the demographic of the white Anglo-Saxon Protestants who were the main representatives of Americans on television then, but there it is nonetheless. On old shows like Father Knows Best and Leave it to Beaver, the characters were eating lamb chops regularly, but after the 1970s hardly anyone ate lamb chops anymore.

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A British shepherd with a lamb and his Border Collie in the 1890s. Photo from the National Media Museum of the United Kingdom.

 

Ham has always been more popular in Middle America than lamb, and Easter dinner was no different. It was in immigrant communities in the cities of the east and west coasts that lamb was popular, at Easter or anytime. Nevertheless, through the middle years of the twentieth century lamb and mutton were widely available throughout the country and competitively priced with other meats at supermarkets and butcher shops. Much has been made of the learned distaste for canned mutton among service members returning from overseas duty in World War II for the eventual decline in popularity of sheep meat in America, but statistics and anecdotal evidence of the popular culture as represented on television programs discount the impact of that one factor.

The increased use of synthetic fabrics over wool contributed to the drop in sheep herding, but that also is overemphasized, considering that synthetic fabrics gained ground in other countries as well, places like Australia and New Zealand where sheep herding remains a large part of the agricultural economy. What separates American sheep raising culture most from the rest of animal husbandry is the difficulty of conforming it to the needs of large scale agribusiness. In the generations after World War II, when family farms were swallowed up in large numbers by agribusiness concerns which consolidated the raising of chickens, beef cattle, and pigs into factory farms, the raising of sheep, and particularly lambs, resisted conforming to factory farm standards. As a result, American lamb and mutton became more expensive than comparable weights of chicken, beef, or pork.

American sheep herding declined to a cottage industry, which had the ironic effect of insulating it further from the factory farming practices which had taken over other areas of animal husbandry by the end of the twentieth century. The mutton and lamb available in Middle American supermarkets in the same period was likely as not imported from Australia or New Zealand. The imported meat was cheaper than American raised mutton and lamb despite the long shipping distances because of the economies of scale in those countries, where sheep were still raised in the tens of millions. Americans generally did not favor the imported meat over beef, chicken, and pork, however, because of the “gaminess” they noted in it, a product of the types of sheep raised in Australia and New Zealand and the pasture they were raised on. Americans had gotten so used to the blandness of meat produced by grain diets for factory farmed animals that they started rejecting anything stronger.

From The George Burns and Gracie Allen Show of the 1950s, the two performers reenact one of their vaudeville routines for announcer Harry Von Zell.
As Americans begin to reject factory farming out of both the inhumane nature of it and the unhealthy food it produces, prospects for sheep herders in this country are improving. Considering the practices most, but certainly not all, of them have adhered to over the last half century through some bad times, it’s not that they ever went anywhere, but that the rest of us did and are now drifting back to them in dribs and drabs. If it weren’t for the support of the immigrant population and their preference for American lamb and mutton, the sheep herders here would not likely have survived the lean times in sufficient numbers to crank up operations again with the promise of supplying more Easter dinners. Of the lambs the best that can be said is that unlike many of their unfortunate cousins on the factory farms their lives, however brief, may be more natural and even peaceful.
— Vita

 

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