Has anybody read the book "Eating Animals" by Jonathan Foer? My brother lent it to me right after he said no ham for Easter because he can't eat pork now that he knows how smart pigs are. And just context, my brother is a Captain in the Army Reserves, living in Dallas, TX, and our grandfather has a cattle ranch. (I'm the tree-hugging bleeding heart liberal in the family!) I was rolling my eyes until I read the book, and I don't know, I may be a vegetarian now. Anyway, not sure if this is substantiated or not, but the author states that "According to a study published in Consumer Reports, 83 percent of all chicken meat (including organic and antibiotic-free brands) is infected with either campylobacter or salmonella at the time of purchase."
I've been dipping Jedda's chicken parts in boiling water ever since I read that - does that make any sense at all to anybody feeding raw? I'm thinking about getting a pressure cooker so I can stop having these nagging worries about raw. Sorry to hijack, just curious what those with more raw feeding experience think!