Tag Archives: grass fed

How to stop the Swine Flu

Want to help prevent future flu pandemics?  It’s easy.  You don’t have to lobby congress for billions of funding for pandemic research.  You don’t have to wear a surgical mask 24×7.  No, the best thing you can do is to vote with your dollars.  Buy pasture-raised pork and other meats.  Really, it’s that easy?  Indeed it is.  Read this fantastic article from Wired.com.

http://www.wired.com/wiredscience/2009/05/swineflufarm/

So next time you go the grocery store to pick up a cellophane wrapped package of meat (how convenient!), or you order that steak or the pork chops off the menu at the restaurant, just realize that you are contributing to system that is killing us.  Sounds harsh?  Well, it’s time we faced the cold hard facts.  So what’s the answer?  Find local producers in your area that raise their animals on pasture.  They care about the welfare of their animals, their workers, the environment, and their customers.

http://www.eatwild.com/

EatWild.com is a great resource to find local producers.  Go to the farmer’s markets, or better yet go to the farms, and know where your food comes from.  It could prevent the next flu pandemic.

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Michael Pollan is My Hero

Please read this. It’s important to our future. Really. I’m not joking.

Oh, and don’t get scared away by the fact it is many pages long. Just sit down and dedicate some time to it.

The Food Issue – An Open Letter to the Next Farmer in Chief – Michael Pollan – NYTimes.com

P.S. Yes, it was published almost 10 days ago and I’m slow in getting it posted. What can I say? I’ve been busy.

Grazing cattle are actually less work?

In an AP article I found on the Seattle Times, they talk about farmers in Wisconsin who are switching from the CAFO (concentrated animal farming operation) approach to a grazing system for their cattle.  Here are a few interesting excerpts —

Most milking operations in the state during the latter half of the 20th century used the so-called confinement approach: Animals that were milked twice a day mostly were kept inside, feed was brought to them, and manure was carted away.

Only 7 percent of Wisconsin dairy farmers used the grazing approach in 1993… That increased to 23 percent by 2003 and indications are that the percentage is growing.

“The approach slightly reduces production, but farmers’ costs go down more significantly,” with less barn space and equipment needed, Foltz said.

Confinement became popular when more machinery was becoming available to farmers, and equipment, fuel and labor were cheaper… But the cost of fuel and equipment are much higher now, and many farmers sent their kids to college and many of them subsequently didn’t stick around on the farms…

So you can actually make more money by producing less.  To top it off, you can do it with less labor!  Seems like a no-brainer, doesn’t it?  Too bad our federal government hasn’t caught on and they still continue to push the Earl Butz way of Produce More, No Matter What The (environmental) Cost.

Nation & World | Many Wisconsin dairy farmers switch to grazing | Seattle Times Newspaper

Oh, Pasture-Raised Meat! Where are you?

I’m having an “I Hate New York” day. You would think that a city of 8 million people would have everything under the sun. You would think that there would be so many people with such broad interests that it would create enough demand, even in niche areas, so you could easily find whatever your heart desires. You would think. I’m here to tell you that it just isn’t true. As diverse as NYC seems, most people here are really the same. New Yorkers are much more “middle America” than they would ever admit.

Why is there not a butcher in all of NYC that carries locally-produced, pasture-raised meat? I have done some extensive searching and I found one, and all they carry is pork chops and pork spare ribs that are priced twice as much as what I can buy at the farmer’s market. And don’t tell me it is economically sustainable, that there isn’t enough demand. See here for proof that it can work.

So instead of heading off to the butcher shop any day of the week, I have to wait for Wednesday or Saturday to go to the farmer’s market to buy from the two producers who bring their product into the city (Flying Pigs Farm and Hawethorne Valley Farm). Thank God for the farmer’s market. Of course, if I really want to plan ahead, I can always order online, but that’s not the point.

P.S. If you want more info on pasture-raised meat, check out this great website. And if you want to read a great book that talks about pasture-raised meat and other meat-eating issues, then read The Omnivore’s Dilemma.