Search Results for: animals

A Valuable Reputation

Longreads Pick

The Biologist Who Took On Syngenta, and Their Campaign to Discredit Him:

Hayes has devoted the past fifteen years to studying atrazine, and during that time scientists around the world have expanded on his findings, suggesting that the herbicide is associated with birth defects in humans as well as in animals. The company documents show that, while Hayes was studying atrazine, Syngenta was studying him, as he had long suspected. Syngenta’s public-relations team had drafted a list of four goals. The first was “discredit Hayes.” In a spiral-bound notebook, Syngenta’s communications manager, Sherry Ford, who referred to Hayes by his initials, wrote that the company could “prevent citing of TH data by revealing him as noncredible.” He was a frequent topic of conversation at company meetings. Syngenta looked for ways to “exploit Hayes’ faults/problems.” “If TH involved in scandal, enviros will drop him,” Ford wrote. She observed that Hayes “grew up in world (S.C.) that wouldn’t accept him,” “needs adulation,” “doesn’t sleep,” was “scarred for life.” She wrote, “What’s motivating Hayes?—basic question.”

Source: New Yorker
Published: Feb 10, 2014
Length: 35 minutes (8,806 words)

A Brief History of Class and Waste in India

Rose George | The Big Necessity, Metropolitan Books | 2008 | 28 minutes (6,900 words)

Below is a full chapter from The Big Necessity, Rose George’s acclaimed 2008 book exploring the world of human waste. The book will be reissued later this year with a new afterword. George’s 2013 book 90 Percent of Everything was featured previously on Longreads, and we’re thrilled to spotlight her work again.  Read more…

Your Body Is a Composite of Other Beings

In recent years, research has shown that what people commonly think of as “their” bodies contain roughly 10 microbial cells for each genetically human one. The microbial mass in and on a person may amount to just a few pounds, but in terms of genetic diversity these fellow travelers overwhelm their hosts, with 400 genes for every human one. And a decent share of the metabolites sluicing through human veins originates from some microbe. By these measures, humanity is microbial.

In Science News, Susan Milius examines the world of microbes and looks at how animals are really “composite beings.” Read more science stories on Longreads.

Read the story

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Photo: NIAID

Microscopic Menagerie

Longreads Pick

On microbes and animals as composite beings:

In recent years, research has shown that what people commonly think of as “their” bodies contain roughly 10 microbial cells for each genetically human one. The microbial mass in and on a person may amount to just a few pounds, but in terms of genetic diversity these fellow travelers overwhelm their hosts, with 400 genes for every human one. And a decent share of the metabolites sluicing through human veins originates from some microbe. By these measures, humanity is microbial.

But numbers are just the beginning.

Published: Dec 27, 2013
Length: 9 minutes (2,489 words)

Appetite of Abundance: On the Benefits of Being Eaten

Photo by born1945

J.B. MacKinnon | Orion | July 2013 | 12 minutes (2,875 words)

 

Our latest Longreads Member Pick comes from Orion magazine and J.B. MacKinnon, author of The Once and Future World.

Thanks to Orion and MacKinnon for sharing it with the Longreads community. They’re also offering a free trial subscription here.

Read more…

In the Belly of the Beast

Longreads Pick

Animal rights activists uncover the dark underbelly of factory farming:

Carlson’s secretly recorded footage, compiled over more than a month, triggered a cruelty indictment and cost the dairy a major buyer. The takedown, in 2008, was Carlson’s first assignment. Hired out of college by Kroll Advisory Solutions to gather business data, he left to find work at a nonprofit firm devoted to social justice. Neither the Polaris Project nor the Environmental Investigation Agency called back, but Mercy for Animals did. After several weeks of training, he hired on at Willet, a giant dairy in Locke, New York, that churned out 40,000 gallons of milk a day. So damning was his footage of standard factory-farming practice – chopping the tails off calves without anesthesia; gouging the horns off their heads with hot branding irons, also without anesthesia; punching cows, kicking calves, beating desperately sick downers – that Nightline ran it on national TV, confronting Willet’s CEO on camera. “Our animals are critically important to our well-being, so we work hard to treat them well,” droned Lyndon Odell of the 5,000 cows standing in lagoons of their own shit. Shown tape of the tortured calves, and pressed on whether a cow feels pain, he rolled his shoulders and mumbled, “I guess I can’t speak for the cow.” It bears saying here that nothing would have come from the tape if left to the whims of Jon Budelmann, the Cayuga County DA. “We approached him with our evidence and he told us to fuck off – he wasn’t going to take on Big Dairy,” says Carlson. “It was only after we went to the media with the tape that he got off his ass and brought charges.” (Budelmann later cleared Willet of any wrongdoing, telling the Syracuse Post-Standard that while Willet’s practices might seem harsh to consumers, they’re “not currently illegal in New York state.”)

Source: Rolling Stone
Published: Dec 10, 2013
Length: 29 minutes (7,298 words)

Longreads Best of 2013: Here Are All 49 of Our No. 1 Story Picks From This Year

Every week, Longreads sends out an email with our Top 5 story picks—so here it is, every single story that was chosen as No. 1 this year. If you like these, you can sign up to receive our free Top 5 email every Friday.

Happy holidays! Read more…

Top 5 Longreads of the Week

animals-thrOur story picks of the week, featuring the Hollywood Reporter, New York magazine, Wired, Oxford American and the New York Review of Books, with a guest pick by Teddy Worcester.

How a Calf Head Roasted in a Pit Became a Popular Mexican Delicacy

“The historical method of preparation of calf head developed from the practice of baking an entire calf in the ground overnight, a practice designed to feed a significant number of people with a single large protein source, baked in the only structure available everywhere for free: the earth itself. This was a crude but effective technique: a hole was dug in the ground and lined with porous or volcanic stones or bricks to absorb heat, then a large bonfire was set alight inside it and allowed to burn down to coal, at which point the calf would be wrapped in leaves and tossed in and the cover sealed so no oxygen could enter the pit. The fuel, the material used to line the pit, and the material used to cover the pit all vary from culture to culture, but the basic principles are found in native cookeries the world over, from the Polynesian brick-lined pits used to cook entire pigs to the tandoors used across the Indian subcontinent.

“Where did the below-ground method originate? It’s difficult for either archaeologists or anthropologists to pinpoint, but in the New World, the method tends to correspond to a map of Spanish colonialism, so it isn’t entirely outside the realm of possibility that Native Americans, who had previously been roasting their kills over an open fire, learned to bake whole animals in the earth from the conquistadores. On the other hand, the method also shows up in places like Maine, where they cook beans and clams in the earth, and I don’t think Cabeza de Vaca quite made it up to Bangor, so the origins remain firmly in the scope of speculation.

“At any rate, the traditional method of preparation, which included the entire animal, eventually gave way to a predilection for the soft tissues of the head. The word ‘barbacoa’ is actually a corruption of the phrase ‘de la barba a la cola,’ which translates into ‘from the beard to the tail.’ In South Texas bricks or stones line the pit, mesquite is the heat source, and the whole thing is covered with sheet metal. When I was a kid, the barbacoa that emerged was composed of three parts: cachete (cheek), lengua (tongue), and mixta (a mixture of brains, lips, eyeballs, and probably, if you’re not careful, ears).”

– In Texas Monthly, National Book Award finalist Domingo Martinez recalls eating barbacoa with his family in South Texas, and examines how the meat was traditionally cooked and served. Read more food stories in the Longreads Archive.

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Photo: Neil Conway

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Who Invented Skiing?

“Serik describes a hunt when Tursen skied down on a bounding deer, leaped on its back, grabbed its antlers, and wrestled it down into the snow, the animal kicking and biting. It is a scene that has been repeated for thousands of years in these mountains. Within the Altay, a handful of petroglyphs have been discovered depicting archaic skiing scenes, including one of a human figure on skis chasing an ibex. Since petroglyphs are notoriously hard to date, it remains a controversial clue in the debate over where skiing was born. Chinese archaeologists contend it was carved 5,000 years ago. Others say it is probably only 3,000 years old. The oldest written record that alludes to skiing, a Chinese text, also points to the Altay but dates to the Western Han dynasty, which began in 206 B.C.

“Norwegian archaeologists also have found ski petroglyphs, and in Russia, what appears to be a ski tip, carbon-dated to 8,000 years ago, was excavated from a peat bog. Each nation stakes its own claim to the first skiers. What is widely accepted, however, is that whoever first strapped on a pair of skis likely did so to hunt animals.”

– In National Geographic, Mark Jenkins travels to the Chinese Altay Mountains to join a semi nomadic hunting party who may be descendants of the first skiers. Read more stories from National Geographic.

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Photo: Sheffield Tiger

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