June 3 - June 9, 2011  |  Apply Now  |   Download Full Program Syllabus 

Livestock production accounts for 70% of all agricultural land and 30% of the land surface of the planet. The livestock sector generates more greenhouse gas emissions as measured in CO2 equivalent – 18% – than transport. It is also a major source of land and water degradation. As the human population grows and the standard of living rises, so too does the demand for meat. Unit 2 considers the social, environmental, and ethical issues surrounding our relationship to the animals that we eat. We consider the reasons that certain animals are considered food, while others companions. From industrial farming to hunting, Unit 2 explores different ways that people acquire animals for meat. 

Daily Schedule

SUNDAY: Introduction to the Current Relationship Between Humans and All Other Animals
Reading: "Putting Meat on the Table: Industrial Farm Animal Production in America." A Report of the Pew Commission on Industrial Farm Animal Production (2008).

MONDAY: Large-Scale Industrial Meat Production
Reading: McMichael, Anthony J., John W. Powles, Colin D. Butler, and Ricardo Uauy. "Food, Livestock Production, Energy, Climate Change, and Health." The Lancet 370.9594 (2007): 1253-263.
Field Work:

• Visit Hudson Valley Foie Gras, a concentrated animal feeding operation and discuss economic, ethical, and environmental considerations when raising animals in a factory farm with owners. 
  
• Visit Cargill Taylor Beef Slaughterhouse, tour the facility and see first-hand the entire meat production process, from the cow’s arrival to the packaging of the meat. 
  

TUESDAY: Small-Scale Farm Based Meat Production
Field Work:

• Work on Rivendale Farm, tend to the herd of sheep, and meet with Alan and Linda Rajlevsky to discuss grass-fed lamb production on their farm.
  
• Work on Snowdance Farm, which specializes in pastured poultry, pigs, and beef, and with owner Marc Jaffe, the President of the Cornell Cooperative Extension, Sullivan County. 
  

WEDNESDAY: Hunting
Reading: Tarson, Holly. "Thinning the Herd: Can We Live With Deer Hunting in the Hudson Valley." Edible Hudson Valley Jan. 2011: 22-28.
Field Work:

• Track deer with New York State Department of Environmental Conservation (NYSDEC) wildlife biologist Dick Henry and discusses the role of hunting in wildlife population management. 
  

THURSDAY: Animal Products
Field Work:

• Work at Dirie’s Raw Milk Dairy Farm and discuss the economics, politics and environmental impacts of small-scale versus large-scale dairy production with Richard and Mary Ann Dirie. 
  
• Learn wool spinning and felting with Woodland Weavers' & Spinners' Guild member Lisa Rose and discuss the process of using animal fibers for manufacturing essential products and crafts.  
  

FRIDAY: Killing Animals 
Field Work:

• Slaughter, feather and cook chickens that have been raised at Camp Shomria with life-long farmer and director of Catskill Mountainkeeper Wes Gillingham.
  
• Work in Bob Cook’s Kosher slaughterhouse and discuss religious rules that consider people’s moral obligations toward the animals they care for and kill for food. 
  

SATURDAY: Workshop & Recommendations