Even amidst the concerns about the impact of cattle on global warming, the disgrace of industrialized farming and slaughterhouses, and the increased worldwide population that has sworn off beef, it’s still very much a part of our diet.  

And perhaps it should be.  But is there a better, more sustainable, more humane way to process that beef and bring it to market? 

In what too often seems to be world of black and white thinking, can we find a middle ground?  A way in which beef is healthy, sustainable, humane and actually good for us and the environment?  Nicolette Hahn Niman thinks so. Her book about what she has discovered is Defending Beef: The Case for Sustainable Meat Production

My conversation with Nicolette Hahn Niman: