In this blog, I first discuss the aspects of in vitro meat that are still potentially unethical. Then I talk a bit about how disgust, and the groups that are most disgust sensitive, may reduce the impact that in vitro meat will have on the reduction of animal suffering.
This is a reblog of a post I first published in 2013.
In the last blog, I made the case that there really wasn’t a good ethical reason not to eat mussels and oysters. As an astute commenter noted, I wasn’t really making a case FOR eating mussels and oysters so much as saying that the argument against lacked sufficient evidence from the perspective of reducing suffering. In this blog, I’m going to remedy that by outlining some positive effects that might result from the acceptance of oysters and mussels as ethical to eat if not defined as “vegan”. Specifically, I think that eating oysters and mussels 1) undermines the case that vegans are motivated by disgust and purity 2) offers some nutritional benefits that might make people more likely to eat (or continue eating) in a way that causes the least suffering.
This is a post I first wrote in May of 2013. This was the most popular post on Sentientist.org.
In May of 2008 I became vegan or…well, ostrovegan. In this blog I officially come out of the closet, err, shell. I am almost sure that cultivated mussels and oysters are ethical to eat. I argue eating these animals is completely consistent with the spirit if not the letter of ethical veganism and the tenet of causing less harm with our consumer choices1. This blog is on bivalve sentience/ability to suffer; for further arguments, including nutrition arguments, see this second blog.