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Coursera: The Meat We Eat

ennuisans Jun 28, 2014 02:08 AM


I've just started this class and, despite the instructor's pro-industry leanings, am persevering. I dare say no one will learn how to grill a steak in this class, but one might learn where that steak came from, and how.

Most chickens are slaughtered before puberty. "Broiler" chickens are done in at six weeks. The more you know.

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  1. mcf RE: ennuisans Jun 28, 2014 08:38 AM

    The more I know, I refuse to buy factory farm products.

    1. ennuisans RE: ennuisans Jul 3, 2014 05:59 AM

      Week two of the course and we are into animal slaughter. Not nearly as pretty as "1900" did it. But probably no more horrible than in an organic scenario. Much is made (much, much) of Temple Grandin's influence on the industry.

      Learned: the industry is moving from electrocuting pigs to smothering them in carbon dioxide pits. More humane. Seriously, I don't even like killing fish when I catch them.

      1. girloftheworld RE: ennuisans Jul 7, 2014 09:14 AM

        I am taking it but the free version

        3 Replies
        1. re: girloftheworld
          ennuisans RE: girloftheworld Jul 7, 2014 10:18 AM

          Same here. There doesn't seem to be any value in those paid certificates.

          1. re: ennuisans
            girloftheworld RE: ennuisans Jul 7, 2014 10:21 AM

            I got a certificate for one of them but it was free,,
            I also took the child nutrition class

            1. re: girloftheworld
              ennuisans RE: girloftheworld Jul 7, 2014 02:31 PM

              I tried that out but, if it's the one I'm thinking of, it was painfully basic. A lot of very simple recipes mostly.

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