We think we know the problem with industrial chicken: Pumped up by excessive antibiotics and slaughtered in facilities that process thousands of animals an hour, America’s main meat increasingly hosts antibiotic-resistent bacteria that can make us deathly ill.
That’s not the worst of it, according to journalist Maryn McKenna. Researchers are finding these drug-resistent bugs hang out a lot longer than we thought, sitting in our guts, undetected, waiting. A trigger — an ordinary accident or illness — can send them racing up the urinary tract into the kidneys and out through our bloodstream. Seemingly out of nowhere, bacterial diseases suddenly appear that are impossible to treat with conventional drugs.
Join Maryn at the Chefs Collaborative’s Food Summit in Boulder September 28-30 for insight into what she calls “an undetected epidemic,” a sneak peek into part of her new book coming out next year from National Geographic. Maryn will share the steps you can take to protect your restaurant customers, yourselves and your communities. In the end, public education and consumer pressure to change America’s policy on the use of antibiotics in meat production is our best hope for stopping the epidemic.
- When: Sept. 28-30, 2014
- Where: Boulder, Colorado
- How much: $325 for Chefs Collab. members // $475 for non-members
Photo credit: National Geographic, http://theplate.nationalgeographic.com/2014/08/22/removing-antibiotics-from-meat-production-the-market-is-leading-the-way/