NYT article: more fodder for the meat discussion

This is a very thought provoking article that contributes to the ongoing discussion of the role meat should play in our diets, and how these animals, if we choose to consume, should be treated by the farmers, and perhaps, too, by the cooks. I am especially impressed with the actions of chef Jamie Oliver, as discussed in the article, and would very much like to see this episode if anyone can DVR it for me (yes...I am but a poor grad student with no cable).
Also, see supermarket secrets (link is in Food in Film list) for more inside information on the British food system, which while shocking is still probably not as bad as ours.
Here is the link to the article:
http://www.nytimes.com/2008/01/16/dining/16anim.html?ex=1358226000&en=f880da868bb77508&ei=5124&partner=permalink&exprod=permalink
Here is the description:

Chefs’ New Goal: Looking Dinner in the Eye

By JULIA MOSKIN

Published: January 16, 2008

How far will chefs go to display their empathy and respect for the animals they cook? All the way, it seems, to the barnyard and the slaughterhouse.