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El pensamiento progresista va parejo a la disminución del consumo de carne. In this fiery and funny talk, New York Times food writer Mark Bittman weighs in on what's wrong with the way we eat now (too much meat, too few plants; too much fast food, too little home cooking), and why it's putting the entire planet at risk.

Shearing is generally seen as an innocuous procedure, like getting a haircut, even as a kindness by humans who relieve the sheep of those hot, heavy fleeces. It may come as a surprise to learn that wild sheep shed their wool naturally, and that it is only through selective breeding that farmed sheep have become dependent on humans for such a basic aspect of their welfare. Instead of growing a thick coat for winter and shedding it in summer as they would do in nature, they are now subject to the vagaries of wool prices and the schedules of farmers, leaving them vulnerable to extreme weather conditions. An estimated one million sheep die in the 30 days after shearing. Following the deaths from hypothermia of 1200 sheep near Bairnsdale in April 2004, a livestock manager advised, with a noted lack of concern, that "it was not unusual for freshly shorn sheep to die in the cold weather". Similarly, a British industry spokesman remarks enthusiastically that "winter shearing is the future of sheep farming. You take their coats off, they have to eat more to keep warm. You end up with a better meat-to-bone-and-fat ratio."