We need another tax. Seriously, some folks think the best way to stop climate change is to impose a tax on red meat consumption. Denmark is already considering such a tax, which they say is necessary if global climate change is to be kept below the recommended limit of 2°C.
Laura Wellesley, a research associate in the Energy, Environment and Resources department at Chatham House, writes in the Washington Post that U.S meat consumption has “reached a level that is unsustainable.”
Assuming that claim is true, just how does Wellesley propose we fix that? “Our politicians owe it to us to enable that change.” Of course, because Congress has been so effective fixing things lately. Or, we could listen to the Omaha World Herald, whose editorial board says “it makes sense to encourage (cattlemen) to build on the progress they’re making.” As in, U.S. cattlemen use 19% less feed and 12% less water per pound of beef compared with production 30 years ago.
Colorado’s Rubber Ranch
Nearly $500,000 has been approved to remove an estimate 200,000 to 300,000 tires from a Larimer County, Colo., ranch. They’re an eyesore and a potential environmental hazard that have been piling up on the Roberts Ranch since the 1970s. There are 17 piles of tires, one of which is described as 20 feet deep, 300 feet long and 20 feet wide.
PETA Wants “Sin” Tax on Meat
The Republican National Convention took up most of the news headlines last week, but you might have missed one side story happening in Cleveland involving nuns on stilts and PETA. A duo of stilt walkers dressed as nuns paraded around downtown Cleveland last week holding signs that read “Meat Is a Bad Habit. Tax It!” and “Slap a Sin Tax on Meat!” The Animal Agriculture Alliance’s president and CEO Kay Johnson Smith called the stunt “absurd” and “outlandish.”
Still, the publicity trick was underwhelming compared to some of the other sideshows in Cleveland, writes Drover’s contributor Dan Murphy. “When a news release arrived in the inbox touting the group’s contribution to the clown show taking over Cleveland, it was the safest bet in the world that their sideshow would be obnoxious and offensive. They didn’t disappoint on that score,” Murphy writes.
Beef Bacon: Schmacon is Taking Off as Bacon Alternative
Bacon may have finally met an equal competitor in Schmacon.
Schmacon – the beef version of the popular pork treat – was developed by Howard Bender owner of Schmaltz Deli in Naperville, Ill. “Schmacon is delicious and different than anything else on the market,” Bender shared with the Chicago Tribune. “It has about half the calories and half the fat, and it tastes great.” Schmacon looks to bring value to a belly cut of beef typically used in ground beef.