Chew on This: Smithfield and Swine Flu

News outlets in the United States and abroad have explored the link between a Smithfield Farms operation in Mexico and the birth of swine flu in the same region. Some of the most interesting writings on the topic have come from Tom Philpott over at Grist. The chief virologist at the Centers for Disease Control confirmed that the current virus descended from a 1998 outbreak in the United States.

Whether or not the virus can be blamed on Smithfield or another operation, industrial farming and the resulting lagoons of animal waste aren't what I wish to be top-of-mind when I'm sawing into a pork chop.

So what can you do? Primarily, keep informed and make smart choices. Also ...

1. Eat less meat. "Eat food. Not too much. Mostly plants." That's the central precept of Michael Pollan's most recent book, In Defense of Food, and backed up by Mark Bittman. Raising animals takes a considerable toll on our carbon footprint and our health, so if you eat meat, eat a reasonable portion.

2. Vote with your fork. Patronize restaurants that make responsible choices about meat and ask questions when the menu doesn't spell out all the information you need.

3. Cook sustainable meat at home. Won't be hard to eat less meat when you check out the prices compared to freezer-bag frankenmeat, but you may find the taste too good to pass up.

As my New Year's resolution, I decided to eschew meat that isn't sustainable. I'm not going to lie: It's hard, and I've had to make occasional exceptions for family-owned taquerias and the like. But overall, making informed choices feels rewarding. Not to mention the sustainably raised family-farmed chicken I roasted last weekend was the best I've ever had.