Category Archives: Vegetarianism

David Attenborough, Population and Resources

On the Tuesday 9th October we didn’t have a guest speaker planned, so we watched a David Attenborough documentary and then discussed issues of population growth and the earth’s resources.


Week 4: ‘Counterstrike’

After writing on the topics of Health, Sustainability, and Ethics; Blair and Kevin have a chance to respond to some of the concerns that were bought up in the comments and criticisms of previous weeks. This means that there isn’t a specified topic but rather a series of interesting takes on unanswered questions, including speciesism, evolution, surviving vs. thriving, and vitamin B12. Keep an eye out for more questions that need asked and be sure to make some noise in the comments so that Blair and Kevin have content to address.


Blair’s Response (Pro meat/Paleo/Primal)

Firstly an issue was raised with my assumption that the diet of modern hunter gatherers reflects the diet of early humans over the past 2 million years (on Facebook). This is a fair point to bring up, as we cannot know specifics about past diets (in evolutionary time), and we cannot know how well modern hunter gatherers reflect this. However given the state of time travel technologies at present, modern hunter gatherer populations will have to suffice as a reasonable approximation.

Another related issue wasthat wording “evolved to eat” sounded somewhat teleological (In a comment on the post). What I meant was the diet which produced a selective pressure and drove evolution (even that wordings not very good, but let’s not get bogged down on that). He suggest that we do experiments on modern humans to find what makes a healthy diet (reasonable), and that historical conditions are less important (depends what you call historical). He suggests that using evolution to suggest a diet is like using past fashion trends to choose what to wear. This is ridiculous as evolution has shaped our physiology in the ways that we use a process food, to disregard this would be to disregard important hypothesis generating processes.

A related suggestion is that if a sci-fi algae food pill was made then the diets of the past would be irrelevant. This is simply not true. The current mainstream suggested diet contains a lot of grains (and therefor a lot of carbs), if the algae pill is modelled after this several questions arise. Do we include the same level of anti-nutrients as found in grains? No that would be stupid. Should we include the same amount of fibre since they say it’s good for the heart? Is it really good for the heart? What’s the mechanism? Could that be an artefact of the data? (I would say defiantly). Should it include 300 grams of carbs per day as suggested currently? Research shows that’s probably too much, research independently done on modern hunter gatherers (a diet based on evolution?) and modern humans with physiologies shaped by evolution. My point is that evolution has shaped our physiology; this is what we must think about, not today’s cheap, grain heavy diet.

That took a lot of words; I’ll be brief from here on.

Kevin suggested that B12 needs could be met partially by unwashed vegetables, but it is often an unwise suggestion to eat unwashed vegetables due to chemical sprays (both conventional and organic) and possible contamination by unwanted bacteria. This levels many still requiring supplementations which is less than ideal. Wild animals don’t require supplements, why should we? – Primal/paleopropaganda.

In his second post Kevin showed that a grain based diet is more sustainable than a meat based diet even when the meat is pastured. There’s no contending that, it’s much more efficient to grow grains than meat, BUT a big question remains “Is more better?” Well more protein, carbs and fat from grains than meat, it sounds good. But the grain also has vastly more anti-nutrients than meat. A serving of grain will be produced on less land than a serving of meat – that does not mean that it’s better for you. The serving of grains contains too many crabs for most people, too many anti nutrients and not enough protein when compared to the meat. Sure you can survive on this grain diet, but you can thrive (be very health, useful and enjoy life) on meat.Also meat and dairy can be more sustainable on marginal lands see –

Lastly I will bring up the again the issue of feeding the world. It is often touted that there is not enough land to feed the world with meat, particularly in the future due to increasing populations. While true, people are looking at this the wrong way around. There are too many people for the land to support on a healthy (meat containing) diet. If an environment does not contain enough food for the species it supports we do not say there is not enough land, we say there are too many animals. (I mean environments unaffected by humans, and areas where humans have reduced the normal range).

Kevin’s Repsonse (the Vegan/Vegetarian)

The issue of surviving and thriving came up in the first week. From a purely nutritional angle, M., M., and M. Show that vegetarians don’t consume much less protein, in order of omnivore, vegetarian, and vegan the values are 16%, 14%, and 12% of total diet, so really the difference isn’t that great. Amato and Partridge (1989) note that studies comparing the self reported health status of health vegetarians and other vegetarians show that their positive health claims are not simply placebo.

But from a social perspective we find that for many people being a vegetarian/vegan can become a form of thriving. For example Amato and Partridge (1989) note that some vegetarians find their lifestyle choice helps them grow and achieve their full potential, some people even became vegetarian as a as an exercise in discipline, using diet to help in other areas of their lives. Just to note, Husrthouse (1996) stated clearly that vegetarianism is not a virtue, this is grammatical though since vegetarianism is a practice and not a character trait. However Hursthouse does describe virtues that are associated with ethical vegetarianism (honesty, compassion, and temperance). From all of this we can understand that Vegetarianism/Veganism can help some people flourish and thrive.

In week three Blair showed us his animalistic side by reminding us that we are still animals and as such we can’t just transcend our nature. It is interesting that this was bought up, since there are many animals that are not carnivorous. I would suggest that whilst humans are able to digest meat, to abstain from it would not be to remove oneself from nature.

But even if it was more ‘natural’ for us to eat meat, we would have to confront how ‘unnatural’ animal agriculture has become. Think of the life which some animals lead, cramped in cages and extremely limited in their movement (some never feeling natural earth below their feet), or the use of hormones and antibiotics which facilitate such an existent. There is little left that is natural in many sectors of modern animal agriculture.

But even for areas of animal agriculture that are still natural, we have to remember that just because something is, doesn’t mean it ought to be. This distinction made by Hume (cites IEP, 2011) can help us understand that we are animals, and animals can be raised for food in a manner that is not cruel. But that no ‘ought’ statements can come from this.

Some people in the last post questioned the relevance of speciesism; stating that when you compare discrimination of species with racism and sexism you devalue the latter two. The claim that speciesism is different is a common retort, and in some ways I agree. Racism and Sexism are both examples where there is very little difference, if any, between the groups involved. Speciesism on the other hand involves groups of beings with a diverse range of features that make mediation a much larger project. But at the heart of all are the same values that would not allow us to discriminate based on morally arbitrary facts such as skin colour, sex, or species.

Singer (1999) argues that there are morally relevant differences between humans and other animals that can allow for differences in treatment, but species itself isn’t one of these differences. Furthermore the differences that we do count as relevant don’t allow us to treat animals with the malice that we see on the modern farm.

With regards to the specific point that we should be solving our own human problems before we focus on animals, Singer(1990) states that there is no incompatibility between helping people and animals and that the many people that do good to others can easily make the change to less cruel diets without taking their focus from human wellbeing.

From all of this, the main point I’d like to make is that Vegetarian/Vegan Diets aren’t at all incompatible with the values expressed in the criticisms or values that we all hold in general. As you may have observed in the previous posts both sides criticise the newer industrialised model of farming and monocultures, both sides agree that animals are a concern and that arbitrary discrimination is bad. It is not a huge difference of values, merely a difference in how they are acted upon.


Amato, P.R., & Partridge, S.A. (1989). The New Vegetarians: promoting health and protecting life. New York: Plenum Press.

Hursthouse, R. (2006). Applying Virtue Ethics to our Treatment of the Other Animals. In J. Welchman (Ed.) The Practice of Virtue: Classic and Contemporary Readings of Virtue Ethics (pp.136-154). Indianapolis: Hackett Publishing Co.

Internet Encyclopaedia of Philosophy. (2011). Evolutionary Ethics. Retrieved from

Messina, V., Mangels, R., and Messina, M. (2004). The Dietician’s Guide to Vegetarian Diets: Issues and Applications (2nd ed.). Jones and Bartlett Publishers: Boston.

Singer, P. (1990). Animal Liberation. New York: New York Review of Books.

Singer, P. (1999). Equality for Animals? In R. Hursthouse (Ed.) Humans and Other Animals (pp. 211-221).Oxford: The Open University.

With one more week to go, be sure to ask any questions or make any points before it is too late. Discussion on the facebook page is usually quite intense through the week so be sure to check us out. Remember if no body posts anything, then it just gives  Kevin more chance to talk about his sappy feelings and Blair more chance to talk about eating animals, rather than any interesting intillectual material.

The Final Re’Veal’ – Ethical Considerations

So far Kevin and Blair have covered health and sustainability, but like most things (star wars being an exception) they have saved the best for last. This week, they put on their moral hats and address whether there are any ethical considerations associated with diet. So prepare yourself to read the ultimate ethical showdown between vegetables and veal.

Question 3: Are there ethical considerations around choosing a meat based diet? If so what are they?

Kevin’s Repsonse (the Vegan/Vegetarian)

Whilst there are many ethical considerations surrounding diet (we have touched on some in the previous post), out of sake of interest and limited word space I have decided to take the tofu-bull by the horns and simply address considerations around eating animals. This section will skim over the applied ethical arguments that accompany animal liberation pieces, it will also contend with common intuitive counter arguments that seemingly hold weight.

Singer and Regan both make the accusation of speciesism toward our treatment of animals. Singer (1999) invokes the principle of “equal considerations of interests” by acknowledging suffering without preference to what abilities or features a being possesses, but we would have to measure suffering in a meaningful way. Singer highlights the case of the man and the mouse both with cancer, stating that the man suffers more as he is more aware of what is going on than the mouse. This will be discussed further in the post.

Regan (1999) states that there is a fundamental wrong in the way we treat animals, the system that allows us to think of and use animals as OUR resources is this wrong. Regan argues against using the capacity to suffer and asks us to recognise the inherent value of beings regardless of species. This inherent value requires us to recognise and fulfil rights.

Basically, the element doing the work here is expanding our sphere of concern toward other beings that we know experience pain and anxiety. Beings which as stated in the documentary Earthlings are strong, intelligent, industrious, capable of growth and adaptation, seeking comfort and freedom from pain and suffering. The rest of the work (appealing to pain and suffering and fulfilling rights) is something which we do within our spheres already.

Hursthouse (1999) uses a virtue ethics approach; she asks whether we can be honest and deny animal suffering? Can it be anything but callousness to just shrug it off? Can we deny the cruelty in modern farming practices? The answer to these questions is no and Hurthouse urges us to employ temperance over greed and self indulgence.

Authors such as Ost (1986) have argued against Regan’s rights model by stating that it can be problematic to recognise animal rights given that they would be moral patients (worth moral consideration but with no moral responsibility) rather than moral agents (who have moral worth and responsibility). This becomes a problem when the agent’s life is threatened by a patient. But to recognise animals as moral patients would not be a new feature of our moral landscape as we currently hold children and otherwise incapacitated people to be moral patients without the same concerns.

In a previous post someone commented by stating that anyone serious about being a vegetarian must also not eat vegetables since they are alive and will feel direct injury and stress. This at first seems like a silly argument but reveals an important part of eating ethically. Of course a carrot won’t feel the pain and anxiety that a human or a pig feels (I can address multiple realisability next week if anyone is interested). But neither will a mouse feel the immense spectrum of complex emotions that a human feels. For many it becomes a safeguard to think of animals as ‘like us’ and prescribe our thoughts and feelings onto them, but this anthropomorphism is dangerous and can even be considered offensive.

Last week Thomas Pogge visited the University of Auckland to talk on the harmful effects of the global order. He made a point that future decision making should not be made based on reducing harms, but rather based on justice. Sure, no one from a hundred years ago could have imagined or predicted the gross exploitation of animals today, but it is no longer sufficient to praise innovations in rearing that are less harmful, or we might just find that we fall into the same justifications that Pogge cited for nineteenth century slavery (“that slaves are enjoying great lives now that we don’t whip them”). Instead we should take Pogge’s advice and ask what is just and how we can create a just system of food production.

As a last point, I urge any readers to remember that there may be ethical forms of animal agriculture; in fact many third party organisations endorse the more animal friendly products. But the animal products you buy in the supermarket or restaurants may not meet those standards. Don’t ask ‘if’ animals can be reared without suffering; ask ‘are’ they reared without suffering and in a way that fits with your conceptions of justice. If the answer is no then vote with your food basket and avoid supporting animal cruelty and injustice.


Singer, P. (1999). Equality for Animals? In R. Hursthouse (Ed.) Humans and Other Animals (pp. 211-221).Oxford: The Open University.

Regan, T. (1999). The Case for Animal Rights. In R. Hursthouse (Ed.) Humans and Other Animals (pp. 211-221).Oxford: The Open University.

Hursthouse, R. (2006). Applying Virtue Ethics to our Treatment of the Other Animals. In J. Welchman (Ed.) The Practice of Virtue: Classic and Contemporary Readings of Virtue Ethics (pp.136-154). Indianapolis: Hackett Publishing Co.

Ost, D. E. (1986). The Case Against Animal Rights. The Southern Journal of Philosophy, 24(3).

Blair’s Response (Pro meat/Paleo/Primal)

The way in which I try to live my life is based on evolutionary thinking. When I consider the best way to live my life I look back at how my ancestors would have lived, not just my Neolithic ancestors but the paleolithic ancestors as well (hence the paleo diet).  When we think in this way we must accept that we are animals ourselves, living within the environment, not outside it, and not exerting some warped sense of mastery over it. I accept that I am an animal; I look at my current physiology and how evolution that has formed this. Given this outlook I can explain the ethics of why I eat meat.

When considering whether to eat meat or not we often encounter the utilitarian argument that animals can suffer so we should seek to minimise this; or that animals are experiencing subjects of life (Tom Regan). This argument seems reasonable, but what about the millions of animals that die every day not at the hands of humans, but at the hands (claws, teeth etc.) of other animals? The death of these animals often involves far more suffering than the methods most humans use. Should we not also seek to minimise this killing? We cannot do this, and it would be arrogant to suggest that we should. We do not sit outside of nature, we are a part of it, and we are animals.

Another common argument is that of virtue ethics, that we should have a proper “attitude of respect towards nature”. The idea is that we flourish if we live in awe of nature, and so we should seek to minimise our effect on the world. I see the vegetarian/vegan response to this as being backwards. For the most part their diet consists contains large quantities of grains. These are grown as mono culture crops, on fields where all other plants and animals have been removed. This to me is not respect of nature; it is an attempt at mastery or control over it. My diet on the other hand contains pastured meat. While a pastured field has much lower biodiversity than the bush that once stood in its place, the pasture still has more (biodiversity) than the field of grain.

So if we are to think of ourselves as animals and as part of nature does that mean that we can kill without regard for the suffering of other animals? The answer to this is emphatically no. We can feel empathy for our fellow animals and we should seek to minimise their suffering, and give them the most natural life possible. The animals we farm should have room to roam, a natural diet to eat, and the suffering in their life and their death should be minimised. (Note – meat prepared in this way is also tastier and more nutritious).  We should be connected to what we eat, feel bad for killing it, and show respect to those that we eat. To do this is to accept out place with in nature and to cultivate the proper attitude of awe and respect towards nature.

So what about a moral obligation to eat meat, is there ever a time when we must eat meat? I can think of a few situations where someone with a respect for life and nature should feel obligated to eat meat. One would be hunting or fishing for sport (I personally do not like the notion of killing simply for the sport of it), where animals are hunted for sport, their meat should be utilised (all parts of animals should be utilised such as organ meats). In this way the death of the animal takes on meaning, it has been used as sustenance for someone (or something). Another related situation would be in pest control. I have shot, cleaned and eaten rabbits in an effort to keep numbers down on a farm. I felt obligated to make use of the meat so that it did not go to waste.

The third situation is a much more controversial one which I do not have the space to give full credit. Veal has been considered taboo for many years now since people realised than many veal calves were kept in cruel and confined conditions. There are now several different veal options available, with varying ethical considerations.

Veal is most often produced from male dairy calves which have no use in the dairy industry, and are less productive to the meat industry. So there exists a problem – 50% of all calves born in the dairy industry are considered without use. The options I consider the best and most ethical when dealing with these calves is either too kill them within the first 2-3 days to allow the mothers to be milked for industry, or to allow the calf to life for longer on mother’s milk an pasture before being killed for meat (sometimes labelled as calf, not veal). There are other options such as grain and substitute milk feeding, but I consider these and inferior options. If the calves are not used for meat they would be shot, or otherwise disposed of by the farmer and their meat would go to waste. I would suggest that we are morally obligated to make use of this meat so that the death of the calf is not meaningless.


No references sorry, my thoughts and feelings are sufficient for me and I hope they can fuel your own thoughts.


A big thank you goes to Mathew Goode, who despite being a vegan was gracious enough to help me in preparing my response. Without his help my response might have been little better than “man like meat”.

This is the last of the structured questions which Kevin and Blair will be answering. During the next two weeks (13th/20th June) they will be providing answers or more detailed discussion on points that came from the first three posts. So be sure to leave comments/complaints/questions in the comments section or on the Reason and Science Society’s Facebook wall.

Good luck with exam study.

To meat or not to meat?

Both Kevin and Blair are people who take an active role in knowing about and deciding what they put on their plate, together they have researched their diets and have written on the health, sustainability, and ethical aspects of meat based and meatless diets. This week’s post is concerned with the health implications of including/excluding meat from your diet. So take five minutes between studies and feed your mind with something a bit more interesting than your statistics 101 assignment.

Question: Is inclusion/exclusion of meat healthy?

Kevin’s response (the Vegan/vegetarian/awesome)

To begin with, lets just put it out there, being a vegetarian or vegan isn’t unhealthy. But much literature and popular thought in the past has been contrary to this statement.

According to Messina, Mangels, and Messina (2004), the dominance of government sponsored nutritional guidelines has promoted meat based diets over vegetarian diets without sound nutritional justification. Marion Nestle (2006) explains in her books the problematic nature of organisations such as the USDA who regularly release and update nutritional guidelines in the USA, this being secondary to their main goal of promoting sales of American food commodities. Anyone who thinks this is an American problem, try visiting the websites for New Zealand beef and lamb or the New Zealand seafood industry. The links below will take you to Iron Bryon (a mascot directed toward children to promote ‘New Zealand’ beef and lamb) and a guide for pregnant women, which promotes seafood consumption despite doctor’s recommendations to restrict eating seafood due to concerns of methyl mercury and neural tube defects.

BUT! There are some legitimate concerns for the health of those that restrict their intake of animal products, especially for vegans. In a paper by Sanders (1988) the two issues of Bulk and B12 were addressed. Bulk is a problem faced by those that eat more fruits and vegetables, whilst avoiding energy dense animal products. This means that overall they may often not meet their daily energy requirements. Whilst this is beneficial for many adults today who consume energy in excess, for children and pregnant women who have increased energy requirements it can be problematic.

According to M., M. and M. (2004), vitamin B12 is synthesised by bacteria, fungi and algae. It is present in animal products because animals ingest micro-organisms producing/containing B12. Most B12 is lost through the excretion of bile in the intestines, but because the body is so good at reabsorbing it, generally B12 deficiency isn’t an immediate problem for vegans unless they cannot reabsorb it. Whilst vegans generally won’t have levels of B12 as high and omnivores, this is not a problem. Many vegans can receive B12 from partially washed vegetables, uncooked nori, or through dietary supplements.

But these are not problems for the many people that still eat dairy and eggs, and overall Vegetarian/vegan diets are more than adequate when it comes to all other micronutrients. Concerns do exist for the bio-availability of Zinc and Iron from plant foods, but this can be solved with smart eating. Vitamin D can also be a concern for Vegans who don’t get enough sun, but fortunately many common vegan foods are fortified with vitamin D.

Moving on, are there any health benefits to excluding meat from your diet? M., M. and M. (2004) and Nestle (2006) both state that Vegetarians tend to be healthier and suffer lower rates of lifestyle diseases that plague developed countries, but there can be confusion about how much of this is artefact since many vegans tend to also live healthier lives in general.

But this isn’t all of the truth. To put it in general sweeping yet referenced statements, Vegetarians/Vegans consume less saturated fats, cholesterol and protein than non-vegetarians. Vegetarians/Vegans do consume more polyunsaturated fats, complex carbohydrates, fibre, beta-carotene, and vitamins C and E (M., M., and M., 2004). M., M., and M. also state that vegetarians have lower rates of cancer, heart disease, hypertension, diabetes, gallstones, kidney disease, and colon disease. Other evidence has also indicated reduced risk of rheumatoid arthritis, gout, dementia, constipation, tooth decay, and duodenal ulcers.

To conclude, let’s just remember that vegetarian/vegan diets aren’t nutritionally radical. The pitfalls that have been mentioned are only found among the most careless vegan diets and so for many practicing vegetarians/vegans they aren’t problems at all. Some people have come to me saying that their special dietary requirements cannot allow them to stop eating meat. But, for the most part, investigation and dietary planning can be used effectively to ensure adequate nutrition for those with nutritional disorders and for those with increased nutritional needs.

I’ll finish with a quote by M., M. and M. (2004):

“It is clear that vegetarian eating patterns adhere more closely (than omnivorous) to guidelines for optimal diet and are similar to diets of populations with reduced chronic disease risk.” (Page. 45).

 References and Links:

Messina, V., Mangels, R., and Messina, M. (2004). The Dietician’s Guide to Vegetarian Diets: Issues and Applications (2nd ed.). Jones and Bartlett Publishers: Boston.

Nestle, M. (2006). What to Eat. North Point Press: New York.

Sanders, T. (1988). Growth and development of British vegan children. In American Journal of Cinical Nutrition, 48. 822-5.

Link to Iron Bryon:

Link to seafood and pregnancy:

Blair’s response (Pro meat/Paleo/Primal)

To be clear from the beginning when I talk about a meat based diet, I do not mean a diet of only meat, like the Inuit (not that their diet is unhealthy). What I mean is a diet with an average of one serving of animal protein per meal, that what I try for daily, and that is what I will from here on call a ‘meat based diet’.

When we think about what makes up a healthy diet, we cannot just look at the conditions we find ourselves in today; we must look back though evolution to see the diet which we have evolved to eat. Anthropologists looking at modern hunter gatherers (whose diets should closely reflect those of the past) found that they eat between 45 and 65 percent of their energy requirements as animal products. This increase in dietary fat (and cooking) 2 million years ago is what could have allowed us to grow our large brains. It is well known that meat is an excellent (the best?) source of protein in the diet. Humans can also obtain all their necessary vitamins and minerals from meat (the Inuit have done so for thousands of years). Use any online calculator and compare the nutrient density of liver with that of fruit and for half a cup of liver; you would have to eat 2 kilos of some fruit to reach the same level of nutrients.

So, what if we didn’t eat meat? We can look into the diet of vegetarians and find nutrient deficiencies, such as B12 deficiency requiring supplementation. The diet of vegetarians is often low in protein, and the protein they do receive comes from poor sources such as legumes (containing phytates which remove nutrients), grains (containing gluten) and soy (containing isoflavones, which effect hormones). It is a difficult and inefficient to be healthy without meat.

Despite how obviously good meat is for us, we find ourselves constantly bombarded with messages of how meat is bad for us. It’s full of toxins; it will give you cancer or heart disease etc. Let’s start with liver since it has been mentioned.

“Isn’t liver full of toxins, it’s the bodies filter for those things isn’t it?” Well, no it isn’t. A more correct metaphor would be that it is the body’s chemical processing plant. The liver processes toxins to make then inert, then removes them from the body (usually via the kidneys i.e. in the urine), it doesn’t hold onto the toxins. A study in 2004 compared levels of Arsenic, cadmium, copper, lead, mercury and zinc in beef organs and muscles. The results showed similar levels (all very low) in all tissues, not a build-up in the liver.

Since Ancel Keys in the 50’s everyone has had the erroneous belief that dietary fat along with cholesterol, and in particular saturated fat, makes us fat and give us heart disease. While there is not time to go depth on this issue here (for further reading see Good calories, bad calories by Gary Taubes), what can be said is that the Framingham heart study one of the longest-running, most comprehensive and most highly cited observational studies analysed the relationship between saturated fat intake, serum cholesterol and heart attack risk and found no significant relationship between saturated fat intake and blood cholesterol or heart attack risk, or total mortality.


  1. Plant-animal subsistence ratios and macronutrient energy estimations in worldwide hunter-gatherer diets, Loren Cordain, Janette Brand Miller, S Boyd Eaton, Neil Mann, Susanne HA Holt and John D Speth, American Journal of Clinical Nutrition, Vol. 71, No. 3, 682-692, March 2000
  2. The American Association for the Advancement of Science, Science and Technology – What’s cooking?The evolutionary role of cookery, Feb 19th 2009. (Also see- Catching fire: How cooking made us human.)
  3. Distribution of Some Trace and Macrominerals in Beef, Mutton and Poultry, Irfana Mariam, Shehlav Iqbal and Saeed Ahmadnagra, International journal of agriculture and biology, 1560–8530/2004/06–5–816–820
  4. Good calories, bad calories, Gary Taubes, 2008

Congratulations to everyone who finished. Our next post will be Monday the 30th of May and will address sustainability concerns with our food choices.

Feel free to leave comments or troll the comments section since both Blair and Kevin will be providing answers to most (or some) criticism in the final two posts on the 13th and 20th of June.