Last Friday, September 25, I went with my class to the Greenmarket Farmer's Market at 14th street, Union Square. During our time there, I had interviewed five different vendors, Muffin Madness, Beth's Farm Kitchen, Newfield farm, Red Jacket Orchards and Berries Treasure. Throughout our time spent at the market, I learned many things about the different benefits each food had to offer. For example, Muffin Madness has baked goods that are gluten and sugar free for people who have diabetes. It was a fun learning experience. We also get to taste test from some of the stands. Red Jacket Orchard had a bunch of juices and we were able to taste how nutritious it was. I would recommend others to go and have a look for themselves.

Did any of you get a chance to read the cover story of Sunday's New York Times? It's horrifying, detailing the illness and paralysis of Stephanie Smith after she contracted E. coli after eating a tainted burger.

It was an unsympathetic indictment of the industrial meat processing and distribution system in the U.S., and I wholeheartedly agree that they deserve a good thrashing.

These industrial meatpackers are in the game for profit, and they routinely resist changes to the system that would make our meat safer, and the FDA routinely doesn't penalize them for it. The world is not all about money. Human life should be worth something to these folks.

With all of the things that industrialization has made possible in our modern world, I believe that food safety is one of its worst casualties. Yes, we are able to feed more people, but at what price?

While I don't agree with my fellow blogger squabattack that vegetarianism is the way to go, I do think that our consumption of meat can be reduced, and that the meat we do eat can be more carefully selected. There is a new and admirable movement to buy meat from local butchers who emphasize quality over cost. The little bit extra you are going to pay for this type of meat is going to be worth it, in terms of quality, safety, and taste. I think we are all willing to pay a bit more for safe quality meat.

Research your local scene for this type of meat. Do you have a farmer's market that sells locally butchered meat? What about a local food cooperative, where you can pay a flat rate and pick up a bounty of fresh, seasonal produce and meat every week? These are two huge ways to contribute to the restructuring of how we eat food.

How do you make a difference? I welcome suggestions in the comments section below.