Pratique du Shadowing: If You Eat Meat You Should Know This - Apprendre l'anglais à l'oral avec la vidéo
Création de la leçon...
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This is not an anti -meat video.
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We've all heard the arguments against meat.
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And yet in the EU and US, only between 1 and 6 % of people don't eat it.
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Meat is just too tasty, convenient and ingrained in our culture for most of us to consider giving it up.
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Also, food is personal and nobody likes to be morally lectured.
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At the same time, we love animals.
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Most of us have pets
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and believe in animal rights few things make the internet as
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angry as animal cruelty both are true we love meat
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and we love animals unfortunately most animals we eat live in truly horrible conditions we don't torture them for fun
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but because it makes meat just a little bit more incredibly cheap
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if we all paid just a tad more we could avoid
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most animal suffering often just for a few pennies per meal Farming is complicated.
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Many farmers are genuinely trying to give their animals the best life possible, but they're trapped in a complex system with extreme market pressure to keep prices low.
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No two countries have the same standards, no two farms are equal, and solid data is often scarce.
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We've done our best to combine data from different regions and the prices you pay in the end.
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To keep things simple, we're going to classify farming practices into three broad groups decent, prisons and torture camps.
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This is a bit sketchy and you've probably seen many more categories in the supermarket like organic or grass -fed.
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We'll come to that later.
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So fellow omnivores, what would it cost us to avoid animal torture and still have our fried chicken?
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Chickens.
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At any given time there are about 26 billion chickens alive on earth, as many as all other birds combined.
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Chickens seem dumb, but they're social, can communicate, solve problems, and feel empathy.
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And yet, we keep the vast majority in insane torture.
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Let's start with eggs.
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Worldwide, about 90 % of laying hens live in torture camps, crammed in extremely tight cages where they can barely move.
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They're unable to show any natural chicken behavior like nesting, roosting, foraging or pecking at the ground,
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so they become extremely frustrated and end up hurting each other badly.
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To stop this, many farms clip their beaks.
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In the US and Europe, legal bans and consumer initiatives have improved the situation a lot in the last few years.
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But still, more than 50 % of hens remain in cages.
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The insane thing is that this doesn't even save a lot of money.
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Let's say a dozen eggs cost you around 360 euros or dollars, 30 cents per egg.
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How much does it cost to free the hens?
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The main alternative to cages are barn systems.
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Hens are still kept indoors, but have twice as much space and roam freely.
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Barns are prisons.
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Still not amazing, but so much better.
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In the EU, barns increase the consumer price by about 2 cents per egg.
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The somewhat decent alternative is free -range, where hens are allowed outdoors, often with proper access to vegetation.
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In the EU, this increases the price by about 7 cents per egg.
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Housing aside, one of the cruelest practices is chick culling.
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Male chicks don't lay eggs, so they're killed right after birth, usually by gassing or grinding.
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This is a really widespread practice used for caged, barn and even organic eggs.
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7 billion baby chickens are killed this way each year.
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France and Germany have banned this, so many breeding eggs here are scanned early and only female birds hatch,
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which may have increased costs by only 2 to 5 cents per egg.
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So if you pay 85 cents more for a dozen eggs, you can make a difference between serious chicken torture and pretty decent chicken lives.
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And for another 60 cents, you can help end chick culling too.
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Chicken meat is a different story.
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Most meat chickens today are genetic freaks, bred to reach amazing weights incredibly fast.
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Their internal organs are under a huge amount of stress and they can't even walk properly because of their weight, which causes them a lot of pain for much of their lives.
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It's hard to give exact numbers here, but if farmers were to switch to breeds that grow slower and suffer far less, a serving of chicken breasts that you buy at one
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and a half dollars would become nine cents more expensive in the U .S.
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90 % of meat chickens in the EU live in prisons or torture camps.
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They're kept indoors in extremely crowded conditions with sometimes dozens of birds per square meter, often in the dark and with poor ventilation.
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So what if we moved them all to prisons?
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One EU study found that giving them 30 % more space, perches, fresh air and daylight would increase the price by another 13 cents per serving.
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Probably less than five percent of meat chickens live free -range in relatively decent conditions.
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This meat is actually noticeably more expensive double the price of regular chicken, but chicken is the cheapest meat, so depending on the cut,
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you'd pay 35 cents to one euro or dollar more for a serving of chicken that had a decent life.
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Pigs Pigs are basically dogs.
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They're as intelligent, social and playful as our wolf buddies and make lovable pets,
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so pigs really feel how they live and arguably have it the worst of all animals we eat.
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Probably more than 90 % of all pigs live in torture camps.
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They spend their entire lives indoors, in extremely crowded spaces, on concrete floors without straw or bedding.
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Since this is far from what they need, they get frustrated and often fight.
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Piglets have their tails docked to stop tailbiting.
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Most males are castrated after birth so that their meat will taste better, often without pain relief to save time.
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Mothers are kept in crates, extremely tight metal straitjackets where they can't move at all.
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This leads to extreme suffering for the mother and for the piglets, which are held in a barren area separated by metal bars and taken away at just three weeks old.
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Imagine treating dogs like that.
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First, let's get to the prison level.
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Getting rid of crates would raise the cost of a 2 euro serving of pork by about 20 cents.
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Anesthesia for castration costs almost nothing, around one cent per kilogram of meat.
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And a study in Denmark found that giving pigs more straw
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and bedding material and 30 % more space and other things
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that are more animal -friendly would increase the price per serving by another 20 cents.
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This is still an awful life for an animal this intelligent, but obviously much better, for 40 cents more per serving.
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Going one level further and giving pigs outdoor access for at least 40 % of their lives
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and 300 to 400 % more space indoors would increase the price per serving by another 80 cents.
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Just over 1 % of pigs in the EU live in these or similar conditions.
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We can't know if this is really okay for such a smart and social animal but it starts resembling something decent.
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And all for about 1 .2 dollars
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or euros more per serving of pig cows cows raised for meat have it the best
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because they usually spend about two -thirds of their lives outdoors making their lives pretty good
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if they were in the wild it would be basically the same thing
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but less safe their lives are far from perfect though especially
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the end the vast majority of cows spend the last months of their short lives in finishing feedlots either prisons
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or torture camps where they're fattened to reach their slaughter weight as fast as possible.
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Probably less than 5 % of beef cattle in the US have lifelong access to outdoor pasture.
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And yet, a recent German study found that it only increases the price of beef by around 15%.
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The life quality of cows varies widely even within countries and regions depending on the available land, climate and farming traditions.
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So it's really impossible to make more easy and cheap suggestions to make their lives better.
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Dairy cows do have it much worse.
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They're often kept indoors for most of the year and suffer pain, soul ulcers, and lesions from standing on concrete.
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But once again, none of these things seem to be needed to have affordable milk.
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In Germany, outdoor pasture increases the price of the milk by about 10 cents per liter.
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We could go on with many other animals and farming practices, but the summary is clear.
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For the animals we eat the most, upgrading their living conditions from outright torture to somewhat decent may cost you about 15 % more for beef and milk,
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50 % for eggs and pork, and 100 % for chicken meat.
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The meat of the issue.
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Opinion part.
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Meat has gotten so cheap that we have to torture animals to keep the prices insanely low.
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This really is all there is to it.
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Food in developed countries is the cheapest it's been in history.
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In the US, the largest meat consumer in the world, an average person spends $337 a month on food, $88 on meat, eggs and dairy.
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If these became an average 50 % more expensive, that would increase the monthly expenditure on food by about $43.
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This may sound like a lot, but relative to income, this only means paying as much for food as US consumers did in 1987.
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In Germany, the average person spends about 70 euros a month on meat, eggs and dairy.
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If we increased prices by 50 % on average to make the lives of these animals better in a really meaningful way,
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this would rise by about 35 euros to about 100 euros.
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If this still sounds too expensive, it may be because around 20 % of all meat people buy is simply thrown away.
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Meat got so cheap that we often don't eat it before it goes bad it's no longer valuable.
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Okay so if you go shopping what can you do?
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It can feel like you can't do anything as an individual consumer But this is not true.
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The market follows demand.
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So if you don't want to buy torture meat, look at the labels on holding conditions.
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If there is none, it is torture meat for sure.
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If there is, well, it's complicated.
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It's often unclear what different labels mean, if they're strictly enforced or legally binding.
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Some are great, others whitewashing.
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And we haven't talked about the most expensive meat so far, organic meat.
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You've probably noticed that many price estimates we've given here don't quite match your experience in the supermarket.
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This is in part because some retailers consider ethical products luxury goods
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and charge an even higher price and also because many labels like organic, natural, ecological,
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bio or the worst of all biodynamic often contain a lot of extras
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or pseudoscience that have nothing to do with animal welfare.
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Many but not all of these labels include some of the best practices mentioned before, but not necessarily all.
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Organic brands often include, for a lack of a better word, stupid measures, like forbidding GMO feed.
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As we covered in another video, banning GMOs doesn't do anything good for you or the animals.
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It just makes your food more expensive and seem more natural, while you are consuming unnatural animal breeds living a deeply unnatural life.
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Unfortunately, the label situation in many countries is extremely confusing, often on purpose.
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All too often we don't know what we're really buying.
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So, grudgingly, if you can afford it and want at least a high chance of torture -free meat, go for the label.
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If you can afford it, buy organic.
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If you can afford it and have time, research local farms and get your meat from a place you've seen yourself.
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There's one exception too good not to mention.
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Mussels.
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They suck up carbon and filter water, making coastlines cleaner.
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Calling mussels dumb is giving them too much credit.
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With no central nervous system and probably no thoughts or pain, they're basically moss.
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Really, everyone should eat more mussels.
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Okay, let's wrap up.
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You don't need to be vegan to think the current situation is unacceptable.
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The conditions of most animals we eat are hard to stomach
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and could all be avoided if we paid as much for meat as our parents did.
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Things are slowly getting better, at least in the West.
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Consumers can push the industry in the right direction if we bite the bullet and pay more.
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If you can't afford this, maybe eat a bit less meat.
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Don't throw meat away.
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Maybe avoid the worst torture meat like pork, at least sometimes and push for legislation that bans the most horrific practices.
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We can help make the lives of billions of animals dramatically better.
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It really is that simple.
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You can only advocate for better policies if you have enough reliable information.
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When the financial incentives are prioritized, facts can be manipulated or even omitted altogether. In 2024,
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many major fast -food chains backtracked on serving chicken that's free from antibiotics and do use it on sick chickens now.
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But is this the full story?
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To get nuanced perspectives, we draw on Ground News.
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We admire them, as a long -time sponsor, for their aim to provide a balanced account and leave the final conclusion up to you.
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This is what we're aiming for as well.
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Ground News lets you easily access nearly 100 additional articles published worldwide on these policy changes.
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Let's look closer.
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Scripps News cites flu outbreaks in farms across the US as causing limited supplies and higher prices.
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One source raises concerns that this move could increase the risk of spreading antibiotic resistance amongst humans.
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At the same time, the Associated Press reports that Tyson's senior director of animal welfare noted a plan to use antibiotics known as ionophores,
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which are claimed to have no effect on human health you
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can easily see the different angles of each publication side by side
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and assess the situation for yourself plus context like a credibility rating per publication
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and its source of funding go to ground .news .kin
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Vocabulaire et conseils d’expression pour cette leçon
Cette leçon d’expression orale de niveau B2 s’appuie sur la vidéo « If You Eat Meat You Should Know This ». Les mots qui reviennent le plus souvent : meat, animal, chicken, torture, cent. Cette vidéo contient 182 phrases et 2483 mots à répéter en shadowing. La partie parlée dure 15:13. Le locuteur parle à un rythme naturel d’environ 163 mots par minute, proche d’une conversation courante. 82 % des mots font partie des 3 000 mots les plus courants en anglais ; le reste mérite d’être vu avant de commencer.
Vocabulaire clé de cette vidéo
Les 15 mots les plus avancés de la vidéo, avec leur prononciation et leur sens :
| Mot | Prononciation | Sens |
|---|---|---|
| torture nom | /ˈtoɹt͡ʃɚ/ | torture |
| pig nom | /ˈpɪɡ/ | cochon, porc |
| cow nom | /kaʊ/ | vache |
| hen nom | /hɛn/ | poule |
| indoors adverbe | /ɪnˈdɔɹz/ | à l'intérieur, dedans |
| euro nom | /ˈjʊɹoʊ/ | euro |
| barn nom | [ˈbɑɹn] | grange, fenil |
| breed verbe | /ˈbɹiːd/ | se reproduire, engendrer |
| mussel nom | /ˈmʌsəl/ | moule |
| antibiotic nom | /ˌæn.taɪ.baɪˈɑ.tɪk/ | antibiotique |
| chick nom | /t͡ʃɪk/ | oisillon |
| dairy nom | /ˈdɛə.ɹi/ | laitages, produits laitiers |
| cage nom | /keɪd͡ʒ/ | cage |
| cull verbe | /kʌl/ | cueillir |
| frustrate verbe | /ˈfɹʌsˌtɹeɪt/ | frustrer |
Les verbes à particule que vous entendrez
| Mot | Sens |
|---|---|
| end up verbe | se terminer, se finir |
| throw away verbe | rejeter, jeter |
| wrap up verbe | emballer |
Des phrases à répéter
Des phrases courtes et complètes de la vidéo, à réutiliser dans la conversation de tous les jours :
- We've all heard the arguments against meat.
- We'll come to that later.
- First, let's get to the prison level.
- This is what we're aiming for as well.
- We couldn't do it without them.
La grammaire de cette vidéo
Les structures que le locuteur utilise le plus, avec les mots exacts de la vidéo :
| Structure | Dans la vidéo |
|---|---|
| Voix passive be + participe passé — l’accent est mis sur ce qui arrive, pas sur qui le fait | is complicated · are still kept · are allowed |
| Present perfect have/has + participe passé — une action passée qui compte encore maintenant | We've done · you've probably seen · have improved |
Prononciation à surveiller
Le locuteur utilise 42 contractions et formes réduites, comme they're, don't, can't. Prononcez-les sous leur forme courte, telles que vous les entendez.
- Les sons « th »: anesthesia /ˌæn.əsˈθi.ʒə/, empathy /ˈɛmpəθi/, ethical /ˈɛθɪkəl/, altogether /ɔl.tuˈɡɛð.ɚ/
- Les sons « sh » et « zh »: anesthesia /ˌæn.əsˈθi.ʒə/, ventilation /ˌvɛntɪˈleɪʃ(ə)n/, vegetation /ˌvɛd͡ʒəˈteɪʃən/, subscription /səbˈskɹɪpʃən/
- Mots longs — placez bien l’accent: antibiotic /ˌæn.taɪ.baɪˈɑ.tɪk/, supermarket /ˌsupɚˈmɑɹkət/, anesthesia /ˌæn.əsˈθi.ʒə/, ventilation /ˌvɛntɪˈleɪʃ(ə)n/, manipulate /məˈnɪp.jʊ.leɪt/
Les sons difficiles pour les francophones :
- /h/ — il se souffle, il n’est pas muet: hen /hɛn/, horrific /həˈɹɪfɪk/, hatch /hæt͡ʃ/
- /tʃ/ et /dʒ/ — à ne pas adoucir en « ch » et « j »: torture /ˈtoɹt͡ʃɚ/, chick /t͡ʃɪk/, cage /keɪd͡ʒ/, pasture /ˈpæst͡ʃəɹ/, expenditure /ɛkˈspɛndɪt͡ʃə/
- /r/ anglais — langue recourbée, sans frotter la gorge: torture /ˈtoɹt͡ʃɚ/, indoors /ɪnˈdɔɹz/, euro /ˈjʊɹoʊ/, barn [ˈbɑɹn], breed /ˈbɹiːd/
Comment s’entraîner avec cette vidéo
- Écoutez la vidéo en entier une fois sans parler et notez les mots que vous ne connaissez pas.
- Commencez à la vitesse 0,75×, répétez phrase par phrase, puis revenez à la vitesse normale quand cela devient facile.
- Enregistrez-vous et comparez avec l’original, en faisant attention à des mots comme torture, pig, cow.
Qu'est-ce que la technique du Shadowing ?
Le Shadowing est une technique d'apprentissage des langues fondée sur la science, développée à l'origine pour la formation des interprètes professionnels. Le principe est simple mais puissant : vous écoutez de l'anglais natif et le répétez immédiatement à voix haute — comme une ombre suivant le locuteur avec un décalage de 1 à 2 secondes. Les recherches montrent une amélioration significative de la précision de la prononciation, de l'intonation, du rythme, des liaisons, de la compréhension orale et de la fluidité.