I'm not here to defend selling bushmeat or the trade of wildlife for "medicine", but wet markets are simply markets where farmers can set up stalls and sell directly to consumers, including livestock and meat. Yes, it doesn't have the same sanitation code as supermarkets, but these wet markets are actually just what regular markets looked like 100 years ago. There's nothing nefarious going on there that breeds pandemic, except for the ones where they trade bushmeat, but these are exceptions; and the problem is the bushmeat, not the wet market.

This author is painting a picture of wet market like it's some kind of seedy underground butcher shop, but the reality is that this is how places like New York or London were selling groceries and food just a hundred years ago. It's just a regular market before the age of super markets.

I think I hear what you're saying. It's about perspective. But I also think you made my point when you said "what regular markets looked like 100 years ago." That's exactly the problem. So yeah, they're not some evil contraption you'd see in a James Bond chase scene. But they're stuck in the past and our health standards have gone way up since then.

Or put more simply: we no-longer have to, and no-longer choose to accept that a percentage of humans are culled from time to time. We cherish and protect even our weakest.

1. No one is saying "let the people die". Health and safety standards should be raised as we gain more understanding of health risks. My point is that we need to increase the safety standards and health codes at wet markets, beginning first by banning the wildlife trade and bushmeat.

2. Wet markets actually serve an important role in the local economies of markets where supermarkets are not easily accessible. Actually, we still have wet-markets in the US and Europe and we love them. They're called fish markets, where local fishermen sell their daily catch directly consumers, and they would kill and clean animals right in front of buyers. We have no grievances with that, and chefs often recommend them to people. The difference between these wet markets and the ones we see in China is regulated standards, so that's a big area of improvement.