Mr. Foer writes that the bioengineering of chickens (to yield more meat in a shorter time), combined with horribly cramped living conditions (eight-tenths of a square foot per bird) leads to “deformities, eye damage, blindness, bacterial infections of bones, slipped vertebrae, paralysis, internal bleeding, anemia, slipped tendons, twisted lower legs and necks, respiratory diseases, and weakened immune systems.” He says that farmed fish suffer from “the abundant presence of sea lice, which thrive in the filthy water” of their enclosures and “create open lesions and sometimes eat down to the bones on a fish’s face.” And he contends that cattle are not always efficiently knocked out before being processed at the slaughterhouse, and as a result “animals are bled, skinned, and dismembered while conscious.” The journalist Michael Pollan explored some of these issues in his 2006 best seller The Omnivore’s Dilemma , and now, in Eating Animals , the novelist Jonathan Safran Foer takes on a simi