4 popular source annotated bibliography

“What Goes into Chicken.” Los Angeles Times 4 Jan.2010: online.

This article goes over the ingredients that are added into chicken such as salt water, lemon juice, and sugars such as corn syrup. The author argues that we as consumers pay for the added weight these ingredients add to our product and that the sometimes over plumped chicken can end up being almost inedible if it is the littlest bit over cooked. The author also goes into the fact that it is unfair for companies to be able to label this natural and have the added ingredients listed so small that it is almost unnoticeable. This source is useful for me personally because I now know what to look out for at the grocery store, it is also helpful in my paper topic.

“Video Shows Shocking Treatment At Pig Farm.” The Boston Channel 16 Nov. 2009:

Online.

This article is an overview of what Boston’s local news Team 5 investigators revealed about the mishandling of pigs at one of our nationals top pig farms. They discovered that the pigs were in too small of cages, being castrated with dull scissors, and runt pigs were being euthanized in carbon dioxide chambers that were not set up right causing them to suffer for long periods of time. The local grocers that buy this farms product have stated that they will be monitoring the farm and making sure the conditions get better. This article is very useful in my next paper that will focus on factory farming; this article will be a useful example to back up research.

Ford , Matt. “In-Vitro Meat: Would Lab Burgers be Better For Us and the Planet?”

CNN 8 aug. 2009: Online.

The author of this article argues the effectiveness of in-vitro meat that is being researched and being produced. The in-vitro meat is creating meat using animal proteins. The author argues the benefits of this meat such as the environmental benefits, health, and animal welfare benefits. Ford also counter acts this with disapproving views from critics. Overall this article is useful in my research for my next paper by showing me the future goals to help reduce the environmental impact that the meat industry has.

Reynolds Salter, Susan. “‘The Face on Your Plate: The Truth About Food,’ by Jeffrey

Moussaieff Masson.” Los Angeles Times 16 Mar. 2009: Online.

This article was a book review published in the Los Angeles Times that argues author Jeffrey Moussaieff Masson’s view that people need to wake up and realize the item of food they are eating came from a living creature. This article goes over the authors three main points; first the myth that man is a hunter, secondly the environmental impact of eating the animals, and lastly that the happiness of the animals matters. This article was useful because it introduced me to a source that I will want to look up and read for my future paper.