“Identify an agrarian problem—greenhouse gas emissions, overuse of antibiotics and dangerous pesticides, genetically modified crops, salmonella, E. coli, waste disposal, excessive use of water—and trace it to its ultimate origin and you will likely find an animal. … Research shows that veganism, which obviates the inherent waste involved in growing the grains used to fatten animals for food in conventional systems, is seven times more energy efficient than eating meat and, if embraced globally, could reduce greenhouse gas emissions from conventional agriculture by 94 percent. … But with rare exception, those in the big, lumpy tent have thrown down a red carpet for “ethical butchers” while generally dismissing animal rights advocates as smug ascetics (which they can be) and crazed activists (ditto) who are driven more by sappy sentiment than rock-ribbed reason. It’s an easy move to make. But the problem with this dismissal—and the overall refusal to address the ethics of killing animals for food—is that it potentially anchors the Food Movement’s admirable goals in the shifting sands of an unresolved hypocrisy. Let’s call it the “omnivore’s contradiction.””

—  James E. McWilliams

"Loving Animals to Death: How Can We Raise Them Humanely and Then Butcher Them?", in The American Scholar (Spring 2014) https://theamericanscholar.org/loving-animals-to-death/.

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James E. McWilliams 7
American historian 1968

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