Franken Pigs Found Wanting: Remaining 16 to be Slaughtered

By on April 9, 2012

Franken Pigs Found Wanting: Remaining 16 to be Slaughtered

A Hog in his natural Habitat

A genetically altered hog created using both mouse and E-coli genes will not be brought to market after all.

Now why in the world would the Dr. Frankensteins come up with such an idea in the first place?  Hogs in CAFO’s (confined animal feeding operations) create problems in the neighborhood, because their off-gasses would melt the paint off the walls.

And many of the larger hog producers had a vested interest in a pig whose shit didn’t stink, so they took the problem to the lab and began funding a research project to solve this smelly problem.

It turns out that phosphorous in the poop is the problem,  so for nearly 5 years,  scientists at Guelph University in Ontario, worked to create a genetically engineered hog who could create sweet smelling excrement.

But several things happened.  The public still has never approved in introduction of one genetically engineered animal into the food supply (thank goodness), and the offending feed – no doubt some GMO grain – was altered instead to provide sweeter feed at a lower cost.

So, with the financial incentive gone, the scientists decided to kill off the remaining 16 trial-balloon pigs.  Of course, they did freeze sperm, so that, when the time is right, they can start their Hog Herd up again. Say a prayer for the deceased and move on.

Let us hope that new herd never happens.

Here’s a word from the field.  If you want to get rid of stinky poop from hogs, stop penning them up on concrete, feeding them unnatural GMO grains.  Raise hogs the old fashioned way – on pasture.  Let them eat their native diet of grasses and nuts.

The pork will be sweeter.  The neighborhood will be happy.  The streams nearby won’t be blooming with algae, and other environmental problems will vanish.

Will the pork in the market cost more?  You bet it will.  Should you care?  Not if you care about the planet, the mental and physical health of hogs, or your own health.

Root Hog!

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About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”