Module III Resources
Resources for Module III: Fur, Feathers, and Fins—Animals in our food
Heifer International is an organization dedicated to ending hunger and poverty around the world. Sustainable livestock management is the cornerstone for most of their projects. Read short summaries of successful projects from around the world. Heifer’s newsletter World Ark often carries longer descriptions of their projects.
Wild Farm Alliance “Grazing for Biodiversity” briefing paper
“Pastures for Profit: A Guide to Rotational Grazing” by Dan Undersander et al. offers a 38-page introduction to the nuts and bolts of rotational grazing. You can order it from the University of Wisconsin Extension Learning Store.
Composting resources include:
“The Art and Science of Composting” by Leslie Cooperband
Cornell Waste Management Institute has both technical commercial scale composting information and resources for youth.
“Composting At Home” Ohio State University Extension fact sheet
“Composting Dead Livestock: A New Solution to an Old Problem” by Tom Glanville
Food system and consumer resources include:
Michael Pollan, “This Steer’s Life” from the New York Times Magazine March 31, 2002 Section 6, is A well-written article that profiles conventional beef production.
“Smart Meat and Dairy Guide for Parents and Children,” Institute for Agriculture and Trade Policy
Monterey Bay Aquarium Seafood Watch provides information on both the possible health impacts and the environmental impacts of different seafood choices.
“Crimes Unseen” by Dena Jones paints a bleak picture of conditions in slaughterhouses.
The Eat Well Guide lists and quotes sustainable producers of animal products. It also contains an extensive listing of teacher resources.
Eat Wild lists local suppliers for grass-fed meat and dairy products.