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Remakin' Bacon: Should We Make Bad Food Good? (4)

All of this is not to say that animal biotechnology can never be morally justified. There may be great good that can be accomplished with a reflective, cautious approach to this science. But instead of the default position being "anything goes," it ought to be "proceed only with extreme caution." If we conceive of animal biotechnology as a powerful tool that ought only to be used in overwhelmingly compelling circumstances (e.g., treating serious disease, increasing the food supply in famine-struck areas, improving food safety), the public would very likely get on board and we could be proud of this new science and all that it can do. Then, the pig would finally be wagging its tail.

This article is based around postings from two different blogs - one entitled "Bacon is Now a Health Food" by Lynne Kiesling -- located at -- and the other entitled "How the Biotech Tail is Wagging the Pig" by Dr. Autumn Fiester - located at The article on this page, and the two articles it is based on, are covered by a Creative Commons License (Lynne's piece uses version 1.0 of the license and Autumn's piece uses version 2.5, but the wording is identical). SUMMARY OF THE CREATIVE COMMONS ATTRIBUTION LICENSE for this work: Attribution 1.0/2.5: You are free to copy, distribute, display, and perform the work; to make derivative works; to make commercial use of the work. Under the following conditions: (1) Attribution -- You must attribute the work in the manner specified by the author or licensor. For any reuse or distribution, you must make clear to others the license terms of this work. Any of these conditions can be waived if you get permission from the copyright holder. Your fair use and other rights are in no way affected by the above. Please go to the Creative Commons License site to view more information about the Creative Commons license that applies to this work.

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