Tag: Sustainable

Herbivores, and especially livestock have been blamed for ruining the environment. Environmental scientists claim that overgrazing by livestock, namely cows, has resulted in desertification (land turning to desert.) It’s true that mismanaged livestock has caused environmental damage, but this does not mean that livestock itself is to blame.

For decades, the official policy to protect and restore land in national parks and elsewhere was to eliminate livestock. This policy has not been proven to work. Land in national parks is no better than it was before, much of it is worse. Nature doesn’t abandon land, she fills it with animals.

Grasslands developed over millennia with large numbers of herbivores. Huge herds of buffalo, elk, gazelles, zebras, and other even larger herbivores that have gone extinct. These animals lived in tight herds to protect themselves from pack hunting carnivores. A large herd of herbivores would quickly defecate all over the ground and their food, forcing them to move to fresh ground. This prevented them from overgrazing the grass.

What Happens When We Abandon Land?

Grass, once it is fully grown, must decay or be removed before the next year’s growing season. If it’s not, the grass and soil begin to die. If grass cannot decay biologically, it shifts to oxidation. This is the brown grass you see in pasture that’s not been grazed recently. Oxidation can take up to 60 years to complete in drier environments. Meanwhile, this dead grass smothers new growth, leading to a shift toward woody shrubs with bare ground in between.

Bare ground cannot hold water and is easily eroded. In my article, The Conventional Food System is Fragile, I wrote about how erosion has affected cropland. In America, we’ve lost as much as 30% of our topsoil in the last 200 years.[3, 5] That’s the power of erosion.

Fire is another hazard created by abandoning grassland. Dead, dry grass is very susceptible to fire. Just look at california. Not only is fire dangerous to humans and wildlife, it’s dangerous for the environment. French research has shown that a one and a half acre grassland fire releases more carbon dioxide than 3,694 cars per second and more nitrous oxide than about 1,400 cars per second. Biomass burning accounts for 40 percent of C02 production annually.[2]

One of the reasons, that desert stays desert is because the ground cannot hold water. Soil needs organic matter to hold water. It needs plant matter to protect it from the hot sun and it needs organic materials to hold onto water. Without these two things, water runs right off and evaporates within hours after rainfall ends.

Grass Wants to be Cut

When a plant, such as grass, reaches maturity, it stops growing and begins to die off. This is the brown grass you see in many pastures. The life cycle of a grass plant is short, only a couple months. When grass reaches the end of its life, it wants to be pruned off so it can start over. Without that pruning, the leaves are left to decompose on their own.

You might think that animals trampling and eating grass would kill it. But that’s not true. Grasses are specifically designed to lose significant parts of itself, yet thrive afterward. Think of cutting the grass in your lawn. That’s a violent endeavor. You’re taking a fast spinning sharp blade and cutting the top few inches off the plant. Imagine if someone came along and cut your arms off. Would you thrive afterward? No. But grass does. Grass loves to be mowed, weeds do not. This is grass’ competitive advantage.

How Do We Maintain Billions of Acres?

Your first thought might be to use large lawn mowers, also known as brush hogs. It makes sense at first, homeowners use lawnmowers. Why not use them on grasslands? Well, for one, there’s over 12 billion acres of dry rangeland that needs to be cared for. Does anyone really think that mowing 12 billion acres is realistic? Even if we only mowed 1 billion acres, who’s going to pay for it? To put this in context, 1 billion acres would be like mowing every single acre in Alaska, Texas, and California.

Not only would this be expensive in terms of dollars, it would burn up a lot of fossil fuels. Burning fossil fuels in the name of carbon sequestration. Sounds like a recipe for success to me. So, i’ll consider that a no for the majority of grasslands.

Our second method to maintain grassland is to burn off the dead vegetation, to make way for new growth. The forest service has used this method to restore land and to prevent wildfires. I’ve already established how polluting a grassland fire is. Not to mention how big a threat it is to wildlife and people’s homes. I’m going to say that burning is not the solution. Just ask any californian if they’d like more grassland to burn.

We Need Livestock to Mow Grass

The third solution would be to use animals. Animals don’t run on fossil fuels and don’t cost money to run, other than management costs. The idea behind abandonment is to let the wildlife return to haw they grazed hundreds of years ago. Unfortunately, we simply do not have the numbers of wildlife required to maintain grasslands. Not only do we have too few animals, but the prairies in north america and other countries has been divided up by human settlement. People live there. That interrupts the natural migration patterns of wildlife.

If we can’t rely on wildlife, then how about livestock? Using electric fence, livestock can be managed in a way that mimics the wild herds that built prairies around the world. Now to make the animal rights people happy, let’s suppose we run these millions of herbivores for the sole purpose of mowing grass, letting them die of old age or predators. Okay, who pays for it? We end up with the same problem we had with mowing.

When you run a herd of livestock without harvesting any of them. They become recreational. Someone has to pay the ranchers to manage these herds. They can’t manage themselves. But, when you allow the ranchers to sell their animals, suddenly this becomes a business that can pay for itself. It’s sustainable. It doesn’t need a check from the government or a non-profit.

Don’t Blame the Cow

One of the hurdles to using cows to maintain grassland is that cows produce methane during digestion. Because of this environmentalist and vegans want cows to be eliminated. This is a problem that can be overcome with proper management. Methane production is aggravated when livestock eat poor quality grass.[4] This happens with continuous grazing where the pasture quality declines over time.

Yes, it’s true that cows produce methane. However, when managed properly, their carbon sequestration more than offsets their methane output.[6] Research at the University of Louisiana has demonstrated that enteric methane emissions can be notably cut when cattle are regularly moved on to fresh pastures.[4]

Cows have also been unfairly blamed for ruining the environment by overgrazing land until it turns to desert. As if cows have a personal vendetta against the climate. This is simply not true. Cows are a tool, they can be used to restore the environment, or misused and end up destroying the environment.

As an example, let’s use a kitchen knife. Knives can be very useful. They can turn a pile of vegetables and meat into a delicious stew. But that very same knife can also be used to murder someone. That’s not the knife’s fault. No one blames the knife for a stabbing.

In the same way, no one should blame the cow for harming the environment. The ones to blame are the ranchers who leave them to overgraze, and the environmentalists who remove them only to find the land degrades even faster with zero grazing.

Livestock Can Sequester Carbon

“A growing body of research shows that livestock grazing can enhance biodiversity.”

Ecosystems of California – university textbook

Since I’ve established that livestock are the only viable option in maintaining land, let’s talk about how they can also help to fight climate change. To understand this, you should understand a little about how grass grows. Grass goes through roughly three stages as it grows. The first is when it’s small, either a seedling or just been mowed. The second is the growth spurt on the way to maturity, this is when most of the carbon sequestration happens. The third stage is maturity. This is when grass stops growing and will eventually go dormant.

As you probably concluded, we want to keep grass in the growth spurt stage a much as possible. The only way to do that, is to keep mowing it. And the best way to mow it is with livestock.

Data collected from the Michigan State University proves just how beneficial managed grazing can be. The cattle raised in feedlots averaged over three times as much carbon emissions per kilogram as cattle raised in managed grazing.[6] Their carbon sequestration vastly out weighted any slight increase in methane production. In April 2014, Seth Itzkan published a 34 page paper where he concluded that holistic managed grazing could sequester between 25 and 60 tons of carbon per hectare per year.[7]

Effective sequestration isn’t just about growing more plant matter. Carbon sequestration means putting carbon into the soil. This is how the fertile soils of the midwest were formed. Carbon is sequestered in a cooperative process between plants and mycorrhizal fungi in the soil. A protein called glomalin holds the carbon, making up 15% to 20% of the organic matter in the soil.

Livestock is the only farming method to achieve this. When you till soil, the mycorrhizal fungi are injured, reducing carbon sequestration. The UK Soil Association found that plowing up grazing lands in the UK results in 1.6 million tons of carbon releasing into the air every year.[1]

Support Sustainable Farms, Fight Climate Change

One of the most effective ways for you to fight climate change is by changing your eating habits. The UK soil association found that organic farming increases soil carbon levels. And not just a little bit, the average carbon levels were over 20% higher than non-organic farming.[8]

Sustainable farming doesn’t pollute. It doesn’t stink up the neighborhood. It doesn’t truck its food all over the world. Sustainable farmers try to leave the environment better than they found it. They feed their cows grass instead of grain. They grow their crops with little to no tillage. They raise animals outside, a revolutionary idea nowadays.

There’s yet another reason to buy food from a sustainable farm, economics. When you buy grass finished beef instead of feedlot beef, you’re voting with your dollars. Buying from a small sustainable farm means a lot more than buying from a billion dollar food company. While a huge food company will hardly notice your lost purchase, your small farm purchases may mean the difference between that farmer needing a day job and being able to go full-time. That’s why local farmers are so grateful to their customers.

References

www.soilassociation.org/media/4954/policy_soil_carbon_full_review.pdf
www.savory.global/wp-content/uploads/2017/02/climate-change.pdf
Food, Energy, and Society, David Pimentel and Marcia Pimentel, 2007
Defending Beef, Nicolette Hahn Niman, 2014
Dirt: The Erosion of Civilizations, David R. Montgomery, 2012
https://doi.org/10.1016/j.agsy.2018.02.003
http://planet-tech.com/upsidedrawdown
https://www.soilassociation.org/media/4954/policy_soil_carbon_full_review.pdf

The Conventional Food System is Fragile

January 13, 2019

Paul Chancellor

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The Conventional Food System is Fragile

Posted in Food for Thought

Many people think that growing food the conventional way is the only way to feed the world. After all, that’s what they’ve been told for years. Conventional farming practices have created a system that is fragile because it relies on many outside factors to continue functioning. The failure of any one of these could lead to higher food prices or worse, the failure of millions of acres of crops or widespread death of livestock.

Reliance on Drugs, Pesticides, and Herbicides

When an industrial farm crams thousands of animals into a building, they create an ideal environment for pathogens. The same goes for cropland. When you have thousands of the same plant in a relatively small area, pests that target that plant have a virtually unlimited supply of food.

In confinement animal feeding operations (CAFOs) this requires the use of antibiotics. The overuse of antibiotics has led to antibiotic resistant bacteria. Herbicide resistant weeds are showing up in croplands. Nature abhors a monoculture and is fighting back against these unnatural farming practices. Nowhere in nature will you find only one species of plant or animal. Nature thrives on diversity.

The question is, what happens when we run out of effective antibiotics? At our current trajectory, it’s not a matter of if, but when. Most confinement operations feed antibiotics on a continuous basis. Some of these antibiotics are not even necessary. Some operations feed antibiotics to speed growth. Others to prevent disease. All the while, bacteria are reproducing and mutating.

According to the CDC, overuse and misuse of antibiotics leads to bacteria developing resistance to antibiotics.[4] Once that happens, this bacteria quickly become the dominant bacteria since there is no other competition. It’s unclear how many drug resistant diseases were developed in factory farms. Some undoubtedly came from us. After all, livestock farms are not the only ones abusing antibiotics.

In 2013, the CDC published a report outlining the to 18 drug-resistant threats. Among them were: Clostridium difficile which causes 250,000 infections each year and 15,000 deaths. Methicillin-resistant Staphylococcus aureus (MRSA) causes over 80,000 infections each year and over 11,000 deaths. Streptococcus pneumoniae is the leading cause of bacterial pneumonia and meningitis in the United States with 1.2 million infections and 7,000 deaths.

The Electricity Cannot Go Out

This is mostly a problem for industrial animal operations. Namely pig and chicken farms. These farms use electricity for ventilation, distributing feed, and monitoring the operation. These buildings need constant ventilation to keep methane, ammonia, hydrogen sulfide, and other toxins from building up. If the fans stop running for even a few minutes, the pigs or chickens will start suffocating.[1]

A few years back, a wind storm blew through northern Virginia. Most of the region was out of power for over a week. Many confinement operations lost thousands of pigs and millions of chickens. Meanwhile at polyface farm, a pasture based sustainable farm, most of the animals had no idea the power was out. The only real damage was from the wind storm itself. Many pasture shelters were blown away, leaving the chickens to wonder what happened to their shade. These chickens were quickly herded up in temporary shelters until their individual shelters could be rebuilt. Very few chickens died at polyface, because they did not depend on electricity.

What if the Water Runs Out?

Conventional farming uses a lot of water. You may have heard about the struggle between Los Angeles and the farmers upstream on the Colorado river. Los Angeles claims that the farmers are using too much water leaving them with a water shortage. The farmers claim that they need the water or they’ll go out of business.

High yield corn does not mean that a corn plant produces more corn per plant. What it really means is that you can plant more plants per acre. More plants need more water. Whereas an acre of corn decades ago might have been able to survive on rainwater, a high yield acre of corn needs to be irrigated. Either from groundwater or rivers.

You’ve likely seen the round fields of the Midwest. Many round plots next to each other. You might wonder why they don’t make them square to use all of the land. The reason they are round is that they are using a center pivots to water the crops. A long arm rotates around a center which provides water to sprinklers. Most of these center pivots use groundwater. And they use a lot.

“Corn production in the U.S. erodes soil about 12 times faster than the soil can be reformed, and irrigating corn mines groundwater 25 percent faster than the natural recharge rate of groundwater.”[2]

David Pimentel, professor at Cornell University.

Cropland is Eroding Away

It may not surprise you, but bare ground is very susceptible to erosion. Without dense cover, rain and wind can easily break soil apart and carry it away. Think of grass like clothing. Grass is essentially clothing for soil. You wouldn’t go outside without clothes on, why should the Earth have to go without its clothes?

“Row crops are highly susceptible to erosion because the vegetation does not cover the entire soil surface.”

Food, Energy, and Society by David and Marcia Pimentel[7]

A project conducted by the Land Stewardship Project showed that pasture used for grazing can have up to 80% less erosion than cropland.[8] This is not a small problem. The estimated acreage for the four major crops, corn, soybean, wheat, and cotton is approximately 240 million acres.[10] This type of farming, which leaves its soil exposed for much of the year has caused the United States to lose as much as 30% of its topsoil in the last 200 years.[7, 9] Remember the dust bowl?

The saddest part about this, is that a majority of the corn and soybeans grown in the US are not necessary. Corn ethanol production is hopelessly inefficient. It takes more than a gallon of fossil fuel to make a gallon of ethanol. Feeding grain to cows is another waste. Cows are perfectly capable of living off nothing but grass, yet we burn millions of gallons of fossil fuel every year to grow and transport grain to feed them.

As disappointing as this is, it’s not surprising. After all, there are no subsides to raise cattle and conserve grasslands. All federal farm subsidies go toward grains, which require plowing.

Farmers are Getting Old

As of 2012, the average age of farmers in America is 58 years old.[6] This number has only been going up, and will probably continue to go up. Why? Because getting into conventional farming is expensive. To be a chicken farmer, you have to spend $200,000 to $400,000 up front to build the specialized buildings required by the poultry companies. Hog farmers face a similar situation.

Independence is being wrung out of modern farmers. Open markets have all but been eliminated. A hog farmer who doesn’t have a contract with a pork company will find himself getting even less money for his hogs at auction. Chicken farmers don’t even own their birds, so losing a contract means their expensive buildings sit empty, losing money with every mortgage payment.

Crop farmers have also faced the consequences of the USDA’s “get big, or get out” doctrine. With grain prices lower than the cost to grow the grains, farmers rely on subsidies to survive. Even with subsidies, many farmers still have to take on jobs to pay the bills.

Needless to say, many children of farmers are moving to the city to get higher paying jobs. And their parents aren’t necessarily upset. They would rather their children make a good living than struggle like they do every day.

Industrial Farming Needs Cheap Energy

Energy is cheap. In fact, energy is the cheapest it has ever been in the history of the world. Never before has it been so cheap to ship products across the country or the world.

It’s never been so cheap to farm. Tractors running on cheap fuel have revolutionized farming. An acre was originally defined as the amount of land a farmer with oxen could till in one day. One acre a day. Now a farmer can till many dozens of acres a day. All from the comfort of his climate controlled tractor.

This is only one small part of the whole system. The entire conventional food system relies on cheap energy. It needs cheap fuel to transport components thousands of miles. It needs cheap energy to run the factories. It needs cheap mining and cheap refining to provide cheap fertilizers.

If energy becomes expensive, several things happen. It suddenly becomes very expensive to transport food thousands of miles. Manufacturing of chemical fertilizer becomes expensive. Transportation costs turn cheap grain into not-so-cheap grain. All of this would lead to food prices going up, way up. The more processed a food is, the more cheap energy it needs.

We all know how volatile the price of oil can be. All it takes is a hurricane in Louisiana and the price of oil goes up by nearly $70 a barrel.[11] The more oil we pump out of the ground, the harder it becomes to find new sources. We’ve gone from finding oil literally spewing out of the ground to searching miles offshore in the ocean. Many experts worry that we will eventually run out of oil. If that is true, then say goodbye to cheap energy.

Sustainable Farming is Inherently More Resilient

When the electricity goes out on a pasture based farm, most of the animals wouldn’t even know. They’re all outside, or in shelters that don’t need electricity to operate. The small amount of electricity required to run certain parts of the farm can be supplied by generators until the power comes back on.

While cheap energy benefits sustainable farms like it does industrial farms, they don’t require it. Sustainable farms don’t need massive machines to operate. Many small sustainable farms don’t even have small tractors. With fuel usage so low, even a doubling in the price of oil would not significantly impact a sustainable farm. At Polyface farm, a sustainable farm in Virginia, Joel Salatin estimated that fuel cost only accounted for about 5% of their expenses. They could afford to pay 2 to 3 times as much for fuel and still be okay. Try paying twice as much for gas with a conventional farm.

Pests and disease cannot thrive in a diverse environment. When a chicken pathogen hatches out in chicken manure, it needs to find a chicken to infest. In a confinement farm this is easy. But on a sustainable farm, the chickens are moved everyday to new ground, leaving those newly hatched pathogens behind before they can infest a new host.

Water is another resource that sustainable farms do not need as much of, especially per acre. This is mainly because sustainable farms raise less animals per acre. Proponents of industrial farming would claim that this is less efficient, and that’s true. But is also easier on the environment. Nature is not designed to have thousands or millions of animals living on an acre in perpetuity.

Conventional farming may be facing a lack of new talent, sustainable farming is attracting a lot of folks who want to get out of the cubicle and help the environment. It isn’t even about the money for some, it’s about communing with nature. That’s the beauty of sustainable farming, not only is it good for the environment, it’s good for the farmers as well.

References

Righteous Porkchop, Nicolette Hahn Niman, 2010
news.cornell.edu/stories/2001/08/ethanol-corn-faulted-energy-waster-scientist-says
www.cdc.gov/drugresistance/biggest_threats.html
www.cdc.gov/antibiotic-use/community/about/antibiotic-resistance-faqs.html
www.tesh.com/story/health-and-well-being-category/life-on-10-a-gallon/cc/6/id/12440
agcensus.usda.gov/Publications/2012/Online_Resources/Highlights/Farm_Demographics/#average_age
Food, Energy, and Society, David Pimentel and Marcia Pimentel, 2007
Defending Beef, Nicolette Hahn Niman, 2014
Dirt: The Erosion of Civilizations, David R. Montgomery, 2012
usda.mannlib.cornell.edu/usda/current/Acre/Acre-06-29-2018.pdf
oilprice.com/Energy/Oil-Prices/What-Affects-Oil-Prices.html

Why Pastured Chickens Need Shelters

December 20, 2018

Paul Chancellor

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Why Pastured Chickens Need Shelters

Posted in Food for Thought

Chickens raised on pasture are healthier, happier, and more nutritious. But being out on pasture means they’re exposed to several dangers. We have to protect them from the hot sun and cold rain yet still allow them to get sunshine when they want it.

Chickens, especially meat chickens, are easy and tasty meals for nearly every predator you’ll run into. Raccoons, possums, and foxes are the most common. You’ve heard about the fox in the hen house. But aerial predators like hawks, eagles and owls are also a problem. This is where chicken shelters come in. they offer protection from all of these things while still allowing the chickens to have fresh clean grass every day.

Keep the Predators Away

Chickens are tasty treats for predators. They don’t see well in the dark. When they can’t see, they tend to stay put. This makes them especially easy to catch at night. A Fox or raccoon merely has to grab them and start eating. Many predators are so relaxed that they eat the chickens in the coop and leave what they don’t eat for the us to find the next day.

This situation is bad enough with athletic egg layers. It’s even worse for lethargic meat chickens. Americans have become accustomed to plump cornish-cross meat chicken. These chickens grow very fast, even on the natural feed we use. They don’t need hormones or antibiotics to grow fast, they’re bred to grow fast on their own. This fast growth rate makes them tire easy. It takes a lot of energy to haul around twice as much weight as a normal chicken.

Cornish-Cross’ large size makes them slow. It’s harder to get that much weight to move quickly. They can’t just jump away when a predator grabs them. That makes them sitting ducks, or chickens.

So far the only predators I’ve talked about were ground predators. Chickens also have to deal with aerial predators. Eagles, chicken hawks, and other predatory birds like to swoop down and grab a chicken, then take off with it. Fences will keep out the ground predators, but aerial predators simply fly over. This is why our chicken shelters have roofs. The roof keeps the aerial predators out, but also serve two more important functions.

Shade from the Hot Sun

Meat chickens are raised in the summer, when it’s hot out. They don’t do very well in the winter. It’s cold. Meat chickens don’t have as many feathers as normal chickens. This cold makes them, uncomfortable, grow slower, and not to mention, dealing with frozen water sucks. It’s uncomfortable for both the chickens and for the farmer.

These are just a couple reasons sustainable farmers choose not to raise their chickens in the winter. The only exception are some farms in the south where it doesn’t get so cold in the winter. This means raising them in the summer. In most parts of the country it gets hot during midday. Pastured chickens love sunbathing in the morning when it’s cool out, but once the temperature rises, they go waddling for the shade. Heatstroke is a real problem for livestock, especially meat chickens.

The metal or plastic roof provides a cool barrier against the sun. Farmers make a point to include vents near the bottom to allow airflow. Hot air rises, this pulls cooler air in through the vents, providing a natural cool breeze.

Shelter from the Weather

Being out on pasture means weather. That means rain, cold temperatures, and wind. Frequently at the same time. Rain and wind together are a double whammy to chickens. Meat chickens live on the ground. They’re too big and clumsy to roost. They would also be too heavy. Ten full grown meat chickens would collapse most roost poles.

Being on the ground can be a good thing. Grass can provide a soft warm place for the chickens to snuggle together. Not to mention, it’s clean. Good pasture will absorb lots of water. Even in a steady rain you can look inside the shelter and see nice dry ground. Only when the rain starts pouring do farmers have to bring out the straw to give their chickens a dry place to lay.

Being a pasture based farmer, means worrying about the weather. While you may get to sit inside watching the thunderstorm in comfort. They’re out in the rain stuffing straw under the shelters so their birds can get dry. Wet birds can get sick rather quickly. This is the commitment to humanely raising the best meat in the world.

Keep Them out of Yesterday’s Poop

Moving chickens everyday leaves yesterday’s poop behind. Being in a shelter means they are separated from it. This eliminates most of the disease vectors that chickens suffer from. Many diseases have about a 24 hour incubation period. Poop dropped 24 hours ago contains pathogens looking for a new host. When a farmer move his chickens, those pathogens are left stranded to die in the sunshine. This is how sustainable farmers are able to raise chickens without antibiotics.

Another benefit of moving chickens every day is that it gives the chickens fresh grass and bugs to eat. We’ve all been told we need to eat our greens. Well that goes for chickens too. Chlorophyll is a detoxicant. You’ve probably seen chlorophyll tablets in the health food store. Fresh grass provides vitamins and nutrients to keep pastured chickens healthy. You can’t get any fresher than eating it off the ground.

These nutrients that pastured chickens ingest go into their meat. That is why pasture raised chicken is so much healthier than factory farm chicken. Farmers move their chickens everyday, sometimes twice a day, because the grass gets dirty quickly. You wouldn’t want to eat dirty food, neither do chickens.

Pastured Chickens like their Shelters

Occasionally while moving the chicken shelters, one or two chickens will get out. You might think that they would run off, happy to have their freedom. This doesn’t happen. A newly freed chicken will look around for a moment, then run over to the shelter and begin looking for a way back in. They will circle the shelter looking up and down for a hole to climb through.

Perhaps this sounds crazy. Why would a chicken want back in? Isn’t it happy to be free? Not necessarily. Chickens are social creatures. They live in flocks. When one gets separated it wants to get back to the flock. Meat chickens are not used to being outside the safety of their shelter. It’s scary. Maybe if they got used to it, they would like it. If they survived long enough.

The truth is, pastured chickens like being in their shelters, it’s what they’re used to. They get plenty of fresh air, and as much sunshine as they want, but not too much. Pastured chickens have more than twice the amount of room as factory farm chickens.

As you can see, sustainable farmers are not putting their chickens in chicken shelters to be mean. They’re doing it because they love them. You wouldn’t let your baby crawl around wherever it wants, you keep it safe. That’s what playpens are for. They keep babies safe. Chicken shelters keep Pastured chickens safe and comfortable. They allow us to raise the best chicken possible.

Raw Milk

Posted in Food for Thought

Many Americans don’t know that there is such a thing as raw milk. They think all milk is the same. That it all comes from the grocery store in plastic jugs. Of course, this is exactly what the dairy industry wants. They’re the ones selling pasteurized milk.

Raw milk has been a staple food for humans for many thousands of years. Archaeological evidence shows that as long as 30,000 years ago, ancient people in the Sinai Peninsula were using fences to confine and breed antelope for their milk.[2]

Humans are mammals. A defining characteristic of mammals is that all females nurse their young with milk. The class Mammalia comes from the latin word ‘mamma’ which means breast.[1] We are designed from birth to be milk drinkers. Some people claim that we shouldn’t drink milk, but I think you’ll find that much of the problems identified with milk come from pasteurized milk.

Conventional Milk Should be Pasteurized

In confinement dairy systems the animals are often so sick that only the overuse of antibiotics allows milk production to continue in otherwise intolerable conditions. The most notable affliction is mastitis, which is an infection of the udder. Milk from a cow with mastitis will contain high amounts of bacteria and pus. This is not an uncommon occurrence. The National Mastitis Council states that as many 40% of all dairy cows have some form of mastitis.[5] That’s nearly half. Nearly half the milk coming to a processing plant contains pus. No wonder we have to pasteurize.

Somatic cell count (SCC) can be an indicator of mastitis(pus) in milk. According to a veterinarian at the University of Nebraska: “The normal SCC in milk is generally below 200,000 per ml…an SCC above 250,000 is considered abnormal and nearly always is an indication of bacterial infection causing inflammation of the udder.”[2] The Federal Pasteurized Milk Ordinance allows an SCC of up to three times as much (750,000 per ml). In other words, pus in your milk is okay.

Distillery Dairies, The First Factory Farms

For thousands of years the idea of boiling or pasteurizing milk was unheard of. It wasn’t until the mid 1800s that mega dairies began opening up next to large distilleries making whiskey. The leftover slop from the whiskey production was disposed of by feeding it to the dairy cows. As these diaries grew they pioneered the use of confinement in the production of milk. I consider the distillery dairies to be the first factory farms.

The confinement of hundreds of cows in a single building led to sanitation issues. Dirty, contaminated milk was being sold. People began getting sick. In cities like New York and Philadelphia, the infant mortality rate for children under five went from 25%-30% in 1814 to over 50% in 1840.[2]

When the problems with distillery milk was identified, two solutions were implemented to solve it. Certification commissions were formed to certify milk from approved and trustworthy dairymen. These dairies were inspected to ensure the quality of their milk.

Pasteurization was the other solution. Pasteurization killed off most of the pathogens found in the distillery milk, making is safe to drink. In 1893, Nathan Straus began opening milk depots for the distribution of low priced pasteurized milk. He sold the milk at a loss in order to keep the milk cheap.

This led to the pasteurization of all milk, but certified raw milk. Enforcement of diary hygiene rules was practically impossible. New york city was supplied by over 40,000 dairies. Many other cities were in similar positions. The government couldn’t police all these farms. Pasteurization was seen as a technological fix that would solve the milk problem. If milk didn’t come from a certified dairy, it had to be pasteurized. Certified raw milk coexisted alongside pasteurized milk for 50 years.

In the late 1930s, corporate dairies began a publicity campaign against raw milk. They hired writers to make drinking raw milk seem barbaric. Articles ran in magazines and newspapers across the country. Articles in Ladies Home Journal and coronet claimed that thousands of cases of Undulant fever were caused by raw milk. This was a total fabrication. Record from the US public health service showed no more than 256 cases of Undulant fever between 1923 and 1944.[2, 4]

This campaign eventually worked. Raw milk sales were outlawed in all but a few states. And while pasteurization is an added expense, it’s cheaper than raising cows properly. Pasteurization allowed the distillery dairies to continue abusing their cows. Their inferior and infected milk was suddenly deemed safe for consumption. Instead of fixing their dairies and treating their animals with respect, they simply boiled their milk.

Pasteurized is Not the Same

Pasteurization has been successful in making cheap milk safe to drink. Unfortunately, it also makes it less nutritious, even if it was poor quality to begin with. Claims that pasteurized milk and raw have the same nutrient value is just wrong. The CDC even warns against using a microwave to heat breast milk because excess heat can destroy vital nutrients in the milk.[3]

Beta-lactoglobulin is a protein in milk that increases absorption of vitamin A. Heat destroys this protein and also degrades vitamin A.[9] Vitamin D assimilation is cut in half by pasteurization.[10] This is why vitamin D is usually added back to milk. Studies also show that vitamin B6 and B12 are poorly absorbed from pasteurized milk.[11] These are just a few nutrients that have been studied. But there is more than just nutrients in milk.

Raw milk contains various beneficial bacteria. These lactobacilli are likewise destroyed during pasteurization. Our bodies need good bacteria to survive. They help us to absorb minerals from our food, and much more.[9] I go into more detail about beneficial bacteria in Your Body is not Sterile.

Healthy Cows Make Healthy and Safe Milk

The healthfulness of a cow’s milk depends on what the cows eat. There’s a saying in the technology industry: “Garbage in, garbage out.” You can’t feed a cow slop and expect to get healthy milk. They have to get their nutrients somewhere, and a bag of synthetic vitamins won’t cut it. Cows are meant to eat grass. Grass is full of nutrients. Herbivores are uniquely designed to digest grass, not grain, not animal byproducts.

A Report by the Union of Concerned Scientists concluded that dairy cows that graze on grass produce higher levels of beneficial acids ALA and CLA. ALA is believed to reduce the risk of heart attacks and CLA is believed to have many positive effects on heart disease, cancer, and the immune system.[13]

Pasture also has an effect on the safety of the milk. When a cow is moved every day to fresh pasture, they leave behind their manure which may carry pathogens. By leaving it behind, the pathogens can’t spread between animals. The Journal of Dairy Science reported that milk from cows that had grazed on intensively managed pasture had lower bacterial counts than milk from conventional dairies.[8]

Raw milk has been shown to have a beneficial effect on allergies.[16] Children drinking raw milk had 41 percent less asthma and half the rate of hay fever. This was linked to whey proteins in milk which are damaged by heat.[14]

Milk allergies are becoming a big problem. Pasteurized milk has become one of the top ten allergenic foods. Milk allergy is usually attributed to casein intolerance. As I explained previously, pasteurization destroys the beneficial lactic-acid bacteria. These bacteria produce enzymes that break down the casein molecule. Therefore, it stands to reason that raw milk could be consumed by people with a mild milk allergy.[15]

Industrial Cows Aren’t Healthy

An industrial dairy cow’s diet leaves much to be desired. The grain provided is usually GMO and cheap. Feedlots typically put additives in the feed to increase milk production. Animal byproducts are not uncommon. The 1994 Feed Industry Red Book lists common feed additives like: blood meal, hydrolyzed poultry feather meal, fish meal, meat and bone meal, and poultry by-product meal ( necks, feet, undeveloped eggs, and intestines).

On the bright side, the dairy industry no longer grinds up whole dead cows to feed back to dairy cows. That practice led to the massive outbreak of mad cow disease. I wonder if feeding these other animal byproducts will lead to another such disease outbreak in the future.

According to the Journal of Dairy Research, “The more milk a cow produces, the more dilute the vitamin content of her milk.” Today’s super milk cows produce twenty times the milk required to sustain a healthy calf.[6] In 1910, the average dairy cow produced just over 2,900 pounds of milk per year. By 2005, the average milk cow produced a whopping 19,951 pounds of milk a year.[13] That’s almost 7 times as much! It’s not possible for this milk to contain as many nutrients as milk from lesser producing cows.

Now let’s talk about living conditions. Modern milk cows are raised in much the same conditions found in distillery diaries of the 1800s. Some dairies tether their milk cows inside a stall for her entire milk cycle. Even the cows in free range barns suffer. Concrete floors found in a dairy barn are are hard on a cow’s hoof. Veterinarians at UC Davis found that hooves wore 35% faster on concrete than on dirt.[2]

Allowing cows to roam freely inside a barn allows for even more damage. Excessive walking on concrete creates concussion damage and leads to sluggish blood flow and edema.[2] Perhaps that’s why some cows are tethered.

As you may have guessed, lameness is a major cause of suffering for milk cows.[2, 13] The combination of bigger cows on concrete floors is a recipe for problems. A report done for the state of minnesota showed that out of every 100 dairy cows, there were 35 to 56 cases of lameness annually.[13] Milk from happy cows indeed.

Pasteurization can’t Fix Bad Milk

Pasteurization in not what you may think it is. First of all, pasteurization is not sterilization. It is not intended to kill all the microorganisms in food. It’s aim is to simply reduce the number of pathogens.[7] This is why pasteurized milk still has an expiration date and stays drinkable only slightly longer than raw milk. Another thing to consider, Bacteria does not simply disappear after pasteurization. Residue of dead bacteria remains in the milk.

But does pasteurization excuse such filthy conditions? After all, it doesn’t matter if the milk is dirty or contaminated, it’ll be pasteurized. It doesn’t matter if there’s pus in your milk, it’s dead pus. Well, most of it. What’s not dead does cause illness on occasion.

In 1985 and 1986 two waves of antimicrobial-resistant Salmonella typhimurium infections sickened over 16,000 people in Illinois. This was the largest outbreak of salmonellosis ever identified in the United States. Surveys suggest that as many as 197,581 persons may have been affected. Nearly 3,000 people were hospitalized and 18 deaths occurred.[17]

The cases were traced back to two brands of pasteurized milk from one dairy plant. The same strain of salmonella was confirmed to have caused both waves, suggesting that the bacteria had persisted in the plant, repeatedly contaminating milk after pasteurization.[17]

This is an example of why industrial agriculture is a problem. When food production is centralized in mega facilities, the amount of people affected is much larger. If a small raw milk dairy has an outbreak, at most a few hundred people might be affected. A widespread outbreak is nearly impossible with small decentralized farms.

Pasteurized milk may have something to do with Crohn’s disease. Paratuberculosis, suspected of causing Crohn’s disease is now routinely found in pasteurized milk (19% of samples tested).[18]

More Dangerous than Raw Milk

Raw milk is hardly the most dangerous food on the market. You are nearly 6,500 times more likely to get sick from other foods than from raw milk. According to a 2011 CDC article, there are 9.4 million episodes of foodborne illnesses each year.[20] With 312 million people in the US[21], that’s 1 out of every 33 people. According to Dr Ted beals, the average number of illnesses attributed to consuming raw milk each year is 42. In 2008 approximately 9 million people reported drinking raw milk.[19] This would put the illness rate at 1 in 214,285. (214,285 divided by 33 = 6,493 times more likely)

There are 515 times more illnesses from Listeria Monocytogenes due to deli meats and 29 times more from pasteurized milk than from raw milk. Per serving, deli meats are 10 times more likely to cause illness than raw milk.[22] These statistics matter since deli meats are consumed without further cooking.

But food isn’t the only place that bacteria can survive. Salmonella enteritidis can survive up to 9 days on coins and up to 17 days on teflon. E. Coli has been shown to survive for up to 11 days on coins.[23] In other words, wash your hands, and your cookware. And don’t forget, your cell phone is dirtier than your toilet seat.

Yes We Can Drink Milk

There are people who say that humans should not drink milk. Milk has gained a bad reputation in the last few decades. It’s been linked to iron deficiency, heart disease, obesity, constipation, excess mucus production, and other “western diseases”. I think I’ve thoroughly proven that these associations can only be made to pasteurized milk.

In 1929, Dr J. R. Crewe of the Mayo Clinic wrote an article entitled: “Raw Milk Cures Many Diseases.” Dr Crewe used raw milk for over 15 years in the treatment of various diseases such as tuberculosis, cardiovascular and renal conditions, and hypertension. He saw striking results in cases of the heart and kidneys.[24] In other words, Dr Crewe used raw milk to treat heart disease. Keep in mind, the Mayo Clinic was over 60 years old at this point.

Before that in 1909, Charles Sanford Porter, MD published Milk Diet as a Remedy for Chronic Disease. He treated over 18,000 patients in his 37 year practice. Mr. W. F. Kitzele, a city official from Burlington Iowa, wrote to Dr Porter to report that he had lived for more than 50 years on raw milk alone. At the age of two, he drank concentrated lye which damaged his throat. Unable to eat any other food he could only drink milk.[2]

Veterinarians will tell you to never give cats milk. Once again, this is true when referring to pasteurized milk. Dr Francis Pottenger conducted extensive studies involving cats over the course of 10 years. Some cats were fed raw milk, others were fed pasteurized milk. The cats fed pasteurized milk became ill and eventually were unable to reproduce. Conversely, the cats fed raw milk were exceedingly healthy, producing generations of healthy offspring.[2]

Buy Your Milk From a Local Farm

I’m not saying that we should do away with pasteurized milk altogether. If people want to buy cheap milk, that’s fine. But everyone should have the option to buy raw milk if they choose. That said, i don’t think that raw milk should be sold in supermarkets. Because once you can buy raw milk in supermarkets, you lose the connection to the farmer. The disconnect between consumer and farmer has led to the disaster we now have as a food system.

Selling raw milk in supermarkets next to pasteurized milk would most likely lead to disappointment. Raw milk is typically two to three times the price of pasteurized milk. People shopping at a supermarket are typically price sensitive and not particularly health conscious. All it would take is one look at the prices and the raw milk would be left on the shelf.

Buying raw milk doesn’t have to require a three hour trip to a farm miles out in the country. Many raw milk farmers have set up scheduled delivery routes. You simply tell them where you are and they will find a delivery point near you. The farmer doesn’t mind driving 200-300 miles if it means delivering 100+ gallons of milk. It’s a win-win for everyone.

References

en.wikipedia.org/wiki/Mammal
The Untold Story of Milk, Ron Schmid, ND, 2003
www.cdc.gov/breastfeeding/recommendations/handling_breastmilk.htm
US public health service, “Summary of milk-borne disease outbreaks, 1923 – 1941”
Dairy Cattle Science, M.E. Ensminger, 1993
Jensen, S. K. “Quantitative secretion and maximal secretion capacity of retinol, beta-carotene and alpha-tocopherol into cows’ milk.” J Dairy Res 66, no. 4 (1999): 511-22.
en.wikipedia.org/wiki/Pasteurization
J Dairy Sci 75(1): 96-104).
Said and others. Am J Clin Nutr. 1989;49:690-694; Runge and Heger. J Agric Food Chem. 2000 Jan;48(1):47-55.
Hollis and others. J Nutr. 1981;111:1240-1248; FEBS Journal 2009 2251-2265.
Studies from Randleigh Farms.
BJN 2000 84:S91-S98; MacDonald and others. 1985
Righteous Porkchop, Nicolette Hahn Niman, 2010
Journal of Allergy and Clinical Immunology. Online August 29, 2011.
Meisel and others. Antonie Van Leeuwenhoek. 1999;76(1-4):207-15
Clinical & Experimental Allergy. 2007 May; 35(5) 627-630.
Journal of the American Medical Association, 1987;258:3269 jamanetwork.com/journals/jama/article-abstract/369661
Appl & Environ Microbiol 2002 May;68(5):2428-35
www.realmilk.com/safety/those-pathogens-what-you-should-know/
Scallan E, Hoekstra RM, Angulo FJ, Tauxe RV, Widdowson M, Roy SL, et al. Foodborne Illness Acquired in the United States—Major Pathogens. Emerg Infect Dis. 2011;17(1):7-15. https://dx.doi.org/10.3201/eid1701.P11101
US Population on Sep 1st 2011 – 312,097,413 www.census.gov/popclock/
Interpretive Summary – Listeria Monocytogenes Risk Assessment, Center for Food Safety and Applied Nutrition, Sept. 2003, page 17
J Food Protection, 1999;62(7):805-7.
Crewe, J. R. “Raw Milk Cures Many Diseases.” Certified Milk Magazine, January, 1923, 3-6

A Vegetarian Diet is not Cruelty Free

January 31, 2018

Paul Chancellor

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A Vegetarian Diet is not Cruelty Free

Posted in Food for Thought

Many people have chosen to become vegetarian or vegan because they think that being so will save animal lives. What they fail to understand is that nature is a constant cycle of birth and death. If humans don’t kill a certain animal, something else will. It’s always been this way and we’re not going to change that no matter how many protests have or cute Disney movies we make.

Growing Fruits & Vegetables Requires Killing as many as 100 Animals per Acre

There’s a lot of little critters in one acre of land. There’s mice, rabbits, moles, gophers, birds, deer, and more. If you think suburban sprawl is disruptive to wildlife, then you’ve never been in a cornfield. When a farmer decides to clear cut an acre of forest or till up an acre of pasture, he’s disturbing and displacing the animals that heretofore called that land home. The bigger the farm, the more acres are disturbed.

Most of the fruit and vegetables a vegetarian eats, comes from mega farms. These farms raise the vegetables in giant monocultures, where only one type of plant is grown on tens or hundreds of acres. Everyone is familiar with the sight of a cornfield, where hundreds of acres are planted with nothing but corn as far as the eye can see.

When you think of your everyday vegetables like lettuce, tomatoes, or celery. You think of a nice little garden where tomatoes are growing next to carrots, next to lettuce, next to potatoes, etc. This is not the case. The lettuce you bought at the supermarket was grown next to acres and acres of the exact same lettuce.

When farmers grow crops in monocultures like this. It invites pests. This is why farmers have to use pesticides. When you have a bug or animal that likes squash plants, it will thrive in a field full of squash plants. Deer love vegetables like corn or lettuce, that makes them a pest. Pests must be eliminated.

A farmer growing vegetables has to rid every acre of pests including mice, rabbits, deer, moles, raccoons, the list goes on.[1] These animals are trapped, poisoned, shot, or eliminated by whatever means necessary. All this death is a waste. The animals are disposed of like so much trash, or left out for the vultures to eat. Many herbicides warn to stay out of the field for at least three days. That’s some toxic stuff. But what about the wild animals? They can’t read.

Organic Still has Pests

Organic farms are no exception when it comes to pests. Of course, being organic they don’t spray conventional pesticides. They have their own organic certified biodegradable poisons. These sprays still kill insects indiscriminately. They kill the good bug along with the bad ones. Oops.

Being organic means they do not use conventional poisons. Except for self contained bait traps for pests. Those can contain whatever kind of poison they want as long as no poison comes in contact with any plants or soil. A dead pest is a good pest, right?

I’m sure there are farms who are committed to trapping and relocating pests. However, this is more expensive and not as effective as killing the animals. They may come back. And even if they don’t, now they’re just someone else’s problem. And that person may have no reservations on killing these new pests.

Raising Animals on Pasture doesn’t Require Killing Hundreds of Animals

When a farmer raises animals on pasture, they do not need to dramatically disturb the natural ecosystem. In fact, proper pasture raising is right in line with nature. It follows the example that nature has set out for us.

Pasture based farms are not tilling up the soil. Tilling interrupts the balance of natural bacteria, fungus, and other critters. Critters that are necessary for making the soil fertile. They’re not blocking off hundreds of acres that would normally have mice, rabbits, moles, etc. living on it.

A pasture based farm doesn’t worry about mice, rabbits, or moles disturbing the livestock. They can coexist just fine. All they ask is that the critters don’t get into the feed bins. It’s not unusual to see deer eating grass next to the cows. That’s fine, they’re happy to share. Deer aren’t the enemy when you’re raising meat.

A Vegetarian Earth is not Sustainable.

If everyone on earth stopped eating meat, there would be a huge shift in agriculture. Not all ranch land can be converted to cropland. Arid climates can sustain pasture, but crops require more water. Irrigation is expensive and not sustainable in these climates. The Colorado river is nearly dry, thanks in part to agriculture.

Livestock populations would plummet. With no viable income streams, most ranchers would get out of the business. The only livestock remaining would be in zoos and nature preserves. Organic farming would suffer as a result. The majority of organic fertilizer is manure. Without livestock to produce this manure, the only fertilizer left is going to be expensive or synthetic. But of course, synthetic is not allowed in organic. At least not yet.

The increase in man made fertilizer will lead to even more agricultural run off. We already have a dead zone in the Gulf of Mexico the size of New Jersey Runoff from farms in the Midwest flow into the Mississippi river and dump out into the gulf. This has depleted oxygen and caused algal blooms.[2, 3] This renders the water inhospitable, killing millions of fish.

The marginal increase in cropland would not sustain the developed countries. We would have to import more food to make up for the loss of meat. More food would have to travel further to get to the consumer.

Don’t let the bleeding hearts guilt you into giving up meat. Meat, properly raised, is very humane. Seek out local farms who raise their animals on pasture. Who treat them like the animal they are. Not some cog in a giant industrial machine, able to be manipulated like some raw material. Pasture raised meat is more humane than vegetarianism. Period.

References

www.westonaprice.org/health-topics/abcs-of-nutrition/twenty-two-reasons-not-to-go-vegetarian
The Omnivore’s Dilemma, Michael Pollan, 2016
http://www.noaanews.noaa.gov/stories2011/20110804_deadzone.html

Why Grass Fed Beef is Better

September 8, 2017

Paul Chancellor

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Why Grass Fed Beef is Better

Posted in Food for Thought

Beef is one of the most vilified foods on the market. It’s blamed for global warming, contributing to heart disease, and using up to a million gallons of water per cow. Some of these accusations may contain grains of truth, but only when regarding industrial beef. Also known as feedlot beef. 100% grass fed beef is not guilty of any of these problems.

“Grass-Fed” Beef is not the same as 100% grass fed.

The meat industry has been calling beef “grass-fed” despite being fed in a feedlot for the last several months before slaughter. You can read more about this scam in my article Grass-Fed Feedlot Beef. For simplicity, I’m going to use the term grass-fed to refer to 100% grass-fed and finished beef in this article.

100% Grass Fed Beef is Healthier

Meat from grass-fed animals have up to four times as much omega-3 fatty acids than meat from grain-fed animals. As soon as cattle are taken off grass and fed grain, the omega-3s begin to diminish. This is because grain tends to be low in omega-3s and high in omega-6s. Grass is the opposite. Sixty percent of the fatty acids in grass are omega-3s.^[1]

Grass fed beef also contains up to four times as much vitamin E as feedlot beef.^[1] Even feedlot beef fed high doses of synthetic vitamin E only contained half as much vitamin E as grass fed beef given no supplements. Interestingly, most Americans are deficient in vitamin E. I wonder why.

Grass fed beef also contains less fat than feedlot beef. Grain makes cattle gain weight fast, that includes gaining much more fat. This fat is different from the fat of grass-fed cows. As i mentioned earlier, there is more omega-3s. There is also three to five times more conjugated linoleic acid or CLA in grass fed beef.^[1]

Many of the nutrients in grass fed beef have been proven to protect us from disease. Omega-3s, vitamin E, and CLA have been shown to reduce our risk of cancer.^[1] Grass fed beef has also been shown to be higher in beta-carotene, the B-vitamins thiamin and riboflavin, and the minerals calcium, magnesium, and potassium.^[3]

100% Grass Fed Beef is Safer

In a study done by Consumer Reports, they tested beef from various sources. They found that conventionally raised beef was more likely to have bacteria overall. Three times as many samples of conventional beef tested positive for drug-resistant bacteria as did the grass fed pasture-raised samples.^[2]

When cattle are fed grains, their rumen goes from alkaline to acid. This allows bacteria to become acid resistant. Once they are acid resistant, they can survive in our digestive tracts. E-Coli O157, the most notorious, is acid resistant. It flourishes in the acid rumens of feedlot cattle.

According to a study published in the April 2011 edition of Clinical Infectious Disease, nearly half of us meat and poultry is likely contaminated with Staph. This despite the widespread use of antibiotics in the raising of livestock.

Ammonia in Your Beef?

In 2001 Beef Products Inc. (BPI) began taking low-quality trimmings usually relegated to pet foods and began injecting this beef with ammonia. The ammonia effectively killed e-coli and salmonella, but it had side effects. Namely the odor and taste. The USDA accepted BPI’s own study as evidence that the treatment was effective, no testing required. This created tension inside the USDA, leading a USDA microbiologist to call it “pink slime”. Interestingly, beef prepared using ammonia is banned for human consumption in the European Union and Canada.^{[5, 6]}

In an effort to make their product appear more palatable, BPI requested the ammonia be listed as a processing agent, this means that they no not have to list it as an ingredient. It’s known as lean finely textured beef, ammonia is not mentioned. Chances are, you’ve eaten finely textured beef recently. In 2012, up to 70% of ground beef sold in the US contained finely textured beef. That number dropped off for awhile after the “Pink slime” scare, but has recovered. Meat containing 15% or less finely textured beef is called simply, ground beef.

School lunch officials used finely textured beef in order to save money, approx. 3% over regular ground beef. However, school lunch officials reported that BPI products began failing tests for salmonella. Up to three times as often as suppliers which didn’t ammoniate their meat. The contamination was not a failure in the ammonia treatment. Pathogens die when treated with enough ammonia. The problems showed up when BPI began lowering the ammonia content. This came in response to complaints by customers about the taste and smell of the beef.

Regardless of whether beef treated with ammonia is safer than beef not treated, I would rather not eat ammoniated meat. You can be reasonably sure that local 100% grass fed beef is free of ammonia. I don’t mind cooking my beef, and i’ll take my chances. After all, I know my farmer. I don’t know BPI.

100% Grass Fed Beef is More Sustainable

From an energy standpoint, grass-fed animals are cheaper to raise. Properly managed pasture requires only 1 calorie of fossil fuel to produce 2 calories of food.^[7] Herbivores can eat these plants, humans cannot eat them. Raising grass fed beef does not require a lot of energy, the cows are harvesting their own food. The cost is in management, not fossil fuels.

Grass will grow in drier climates where crops and even trees do not grow well. Grass can survive on less water than crops and trees. This is because healthy grassland absorbs much more water. Instead of running off to the nearest stream, this water is used by plants or seeps down to refill aquifers. Soil with more organic matter has the ability to hold water from rainfall and slowly release it, reducing the severity of floods.^[7]

Grazing land soils in the Great Plains contain over 40 tons of carbon per acre, while cultivated soils contain only about 26, on average.^[7] I would not consider most of those grazing lands to be well managed. Yet they still contain nearly twice the soil carbon. This carbon is captured by grasses, legumes, and shrubs then stored in the soil when the roots are shed after grazing.

Once an herbivore eats grass down the process begins again. The grass goes into fast growth, breathing in carbon dioxide(CO2), breaking the carbon atom off and exhaling oxygen(O2). It does this until it’s either eaten again, or reaches full potential and goes dormant. Grasses going dormant is why undergrazing is just as bad for grasslands as over grazing.

Corn-Fed Beef is not Sustainable

While grass requires only 1 calorie to produce 2 calories of food, many crops, such as corn, require from 5 to 10 calories of fossil fuel for every 1 calorie of food produced.^[7] The only reason this is even remotely feasible is because fossil fuel is cheap.

Corn is amongst the greediest of plants. It uses more fertilizer than any other crop grown on earth.^[8] One reason is over-fertilization. Farmers apply up to twice the needed amount as a form of crop insurance. Sometimes this is necessary because the volatile nitrogen can be washed away by rain, evaporate into the air, or seep into the groundwater.

Cows are among the most inefficient at turning corn into meat. It takes on average 8 pounds of grain to put on 1 pound of weight.^{[8, 9]} Pigs need only 3-4 pounds and chickens only need 2-2.5 pounds.^[9] This is one reason for the rise in consumption of chicken.

Corn is not a natural food for cows. A cow digests food using fermentation. This is fine when the food is grass, but when a cow ingests corn, that fermentation becomes acidic. This can lead to acidosis, like heartburn. Feedlots have to give their animals special antibiotics to buffer the acidity. They also have to routinely use antibiotics to treat sick animals that probably wouldn’t be sick if they were still out on pasture.

Bloat is serious condition where the fermentation process is hindered by too much grain and not enough roughage. A layer of foamy slime forms in the rumen, which stops cows from burping. This gas continues to build up until pressure on the lungs suffocates the animal. Treatment requires shoving a tube down the animal’s throat to expel the gas. Does this sound humane to you?

100% Grass Fed Beef is More Humane

A calf born on a sustainable farm had a pretty good life. Farmers raising 100% grass-fed cows are focused on keeping their animals calm. Calm animals grow better, and taste better. This focus guides every part of the operation.

Most farmers aim to have their calves in spring. This is when the grass is at its best quality. If it’s a nice day, the cows can have their calve out on pasture. Out there the warm sun dries the calf gently and sanitizes the pasture.

Spring calving is also better for the mother. Spring grass is the most nutrient dense. That’s exactly what a newly lactating cow needs. Once she gives birth, her nutritional needs accelerate. But that’s why spring calving is so appropriate, her need accelerate at the same time that the grass is most ready to meet those needs.

When it comes time to wean, the farmer reduces stress by keeping as many things the same as they can. Once separated, they put the calves and mothers back in the same field as before, separated only by an electric fence. This allows them to see each other, but the calves can’t nurse. After a few days, the calves can be moved to another field and will hardly notice that their mothers are gone.

These cows stay on pasture right up until the day they’re shipped to the butcher. This is probably the only time they’re transported by truck, unless they were bought at a sale barn. They’re driven to the local processor, usually up to an hour or two away.

Many processors will take animals the day before butcher, to be kept overnight in tiny concrete stalls. This makes it easier on the farmer, but not the animals. Sustainable farmers like to bring their animals the same morning as they will be butchered. This is less stressful for the animal and more sanitary. Infact, one of the processors I used years ago insisted that we bring animal on the day of butcher instead of the night before. This was to prevent them from laying down in their own poop.

This part might be a little stressful, but not nearly as stressful as conventional cows going to a massive slaughterhouse. Remember, grass-fed cows are used to people. They’ve been moved everyday. All of their experiences with humans have been positive. Unlike conventional cows. Cattle prods were made to move cows.

Feedlot Beef is Not Humane

A cow destined for a feedlot has a much rougher life. Conventional calves are born all year round. Feedlots need a steady supply of feeder calves all year. Some lucky calves are born during spring, others are born in the hot summer or during the cold of winter. Maybe the barn is heated, or maybe not. During winter, there is no fresh grass to be had for a couple months. Only dry hay. Not the most palatable thing to start off on.

Once the calves are born, life is pretty good, for about six months. Then it’s time for weaning. Most cattle ranchers accomplish this by separating the calves and locking them in a weaning barn. This sudden separation and change in location causes much stress for the calves and their mothers. You can always tell it’s weaning time by all the mooing and racket. Imagine if someone kidnapped your child. This is how the mother cows feel. One minute their calf is with them, the next minute it’s gone. That’s stressful.

Weaning is perhaps even more stressful for the calves. Weaning is a series of new and scary experiences, all at the same time. For the first time in their lives they are separated from their mothers, locked in a barn stall, taught to eat from a trough, and fed a new diet of corn. The stress of weaning and the change in diet make the calves prone to getting sick. This is when the medications begin.

Shipping fever, a viral infection common in feedlots, is the biggest killer of beef cattle. It’s caused by the stress of shipping calves long distances, which weakens their immune systems. Immune systems that were already weakened from weaning and their new diet. Then they are crowded together in large pens with cattle from other ranches. This exposes them to a host of new viruses.^[10] Considering their living conditions, can anyone be surprised that feedlot cattle get sick?

Life in the feedlot is the real tragedy. Cows are herded into pens with around 90 others. When i say herded, i don’t mean gently prodded along. The aforementioned cattle prods are used on any cows who don’t cooperate. Ranchers are not asking permission. They’re not interested in what the cow wants to do, only what they need to do to grow the cows as fast as possible.

Once the cows are securely in their pens, they stay there for the next several months. These pens are about the size of a hockey rink. That may sound big, but when you have 90 cows, each dropping up to 50 pounds of excrement every day, that pen gets filthy in no time. You may have seen pictures of cows in feedlots standing on small hills, those hills aren’t made of dirt. While some feedlots try to clean their pens as often as every week, that still can’t keep up with 90 cows dropping manure every day.

Choose Local Beef

When you buy from a small local farm, you can be sure what you’re getting. Ask the farmer how they raise their beef. Do they feed any grain? Do they move their cows every day? Do they give them antibiotics or hormones? Can you come visit any time?

Go visit the farm. See the animals out on pasture. Get to know your farmer. Only by knowing them personally will you be able to trust them. You don’t need a fancy label or expensive certification to know your meat is good. Certifications aren’t guarantees. They may send an inspector out once a year, but who knows what the farmer does the other 364 days of the year. Not someone relying on that certification. Customer inspection is the best inspection.

References

Pasture Raised Eggs

Posted in Food for Thought

Local pasture raised eggs are easily the most popular sustainable food you can buy. They are easy to raise, easy to sell, and easy to see and taste the difference. I’m sure you already know that pasture raised eggs are better than supermarket eggs. But do you know why?

Why are store bought egg yolks a pale yellow? Because 10,000 hens locked in a barn with a small dirt yard have nothing to eat except the same old premixed chicken feed. Even organic chickens who are mandated outdoor access quickly scratch said yards down to dirt. There’s very little nutrition in a dirt yard.

Pasture raised eggs are far more nutritious than supermarket eggs. Pastured eggs have both Omega-3 and Omega-6 in nearly equal proportions. Conversely, supermarket eggs have as much as 19 times as much Omega-6 than Omega-3. These need to be in balance to be healthy. According to Mother Earth News, eggs raised on pasture contain ⅔ more vitamin A, 3 times more vitamin E, 4 to 6 times as much vitamin D, and seven times more beta carotene.^[1]

Pastured eggs are laid by hens out on pasture. They get plenty of exercise out in the sun. They get to eat fresh grass and live bugs every day. This is how chickens are supposed to live. Not forced to walk across a floor layered in weeks old poop to get to their feed and water. Not crammed into small wire cages with up to eight other hens. Not breathing fecal dust which gets into their lungs, causing inflammation and leading to infections.

Industrial Egg Chickens have Osteoporosis

A hundred years ago the average egg laying hen weighed about 6 pounds and laid around 150 eggs a year. Today, industrial egg layers weigh 3 pounds and lay 300+ eggs in a year. That’s twice the production out of half the weight. That may sound like progress, but it’s not healthy. These hens are much more fragile than heritage breeds that you will find on sustainable farms. They need a very exacting feed ration and can’t be allowed to run around much. they need that energy to go into egg production, not exercise.

In order to keep up the the calcium requirements needed to lay an egg every day, the hen’s body sacrifices her bones in order to get the needed calcium.^[3] Egg shells are made of calcium. Being half the size also means less bone mass to pull from. These hens are not laying smaller eggs. Of course not, that would mean less money.

A standard large egg weighs 2 oz. An industrial hen weighs 48 oz. That’s a lot of weight to be dropping every day. Imagine a 150 pound woman having a 6.5 pound baby every day for a year. That’s all you need to imagine, because industrial laying hens don’t usually live longer than a year.

Is it any wonder that industrial eggs lack the vitamins and nutrients that pastured eggs have?

Animals are meant to be outside.

Not locked inside buildings. Small dirt yards are not enough. Genuine pasture raised chickens are moved every week – sometimes more than once a week – to fresh pasture. This is to keep them from eating up everything in sight. Anyone who has raised backyard chickens in a chicken yard know just how quickly chickens can turn a lush green yard into dirt. That’s what happens when chickens don’t move. Just imagine what 10,000 chickens could do to a yard.

When a farmer puts 10,000 hens in a building together, they’ve created a perfect environment for disease. Pathogens don’t like to travel very far. Their lifespan outside a host is short. They need to find another host soon. Lucky for them, there are plenty to be found in a commercial chicken house. It doesn’t help that living inside under constant light suppresses chickens’ immune systems.^[2] To combat the disease problem created by confinement, commercial farms rely on antibiotics and other drugs.

These chicken farmers live in constant fear of an outbreak that could sweep through their flock leaving thousands dead in a matter of days. They take many precautions. Toxic footbaths and showers at every building entrance to kill pathogens. Screens and concrete to keep out mice, flies, or wild birds. No Trespassing signs and gates to keep out the disease carrying public. These actions come from a place of fear. Fear created by a flawed system.

Chickens raised on pasture don’t need drugs. They’re spread out. They have many times more square footage per chicken. This means that pathogens have a harder time finding a new host. Plus, being out on pasture also means sunshine. Sunshine is the worst thing for a pathogen. Sunshine is the great sanitizer. Sustainable farmers aren’t worried about disease constantly. Disease is rare on a sustainable farm. This, as much as anything, should be proof that sustainable farming is a superior model.

How do you know you’re buying truly pasture raised eggs? First, know the farmer who raises them. Some egg sellers claim pasture raised without knowing what it truly means. They think they’re raising chickens in a pasture when in reality the chickens merely have a large yard. Ask the seller for proof. Do they have any pictures? Better yet, go visit the farm. The best inspection is customer inspection.

References

www.motherearthnews.com/homesteading-and-livestock/eggs-zl0z0703zswa
Kliger et al, 2000. “Effects of photoperiod and melatonin on lymphocyte activities in male broiler chickens.” Poultry Science 79:18-25.
www.merckvetmanual.com/poultry/nutrition-and-management-poultry/mineral-deficiencies-in-poultry

January 13, 2017

Paul Chancellor

One Comment

What is Elitist?

Posted in Food for Thought

One of the biggest criticisms of local and organic food is that it’s too expensive. That it’s only for elites who have a lot of money. And it’s true that local and organic food is more expensive. But that’s not because this food has increased in price. Conventional food has gone down in price.

1950 Prices vs 2010 Prices

In the 60 years after 1950 the dollar went down in value 850%. This is called inflation. The average income went up by 1200%. That means that a person making $40,000 in 2010 could support 12 families in 1950. The $2.75 your spent on one gallon of gas in 2010 could have filled your tank in 1950. You could have sent 14 letters in 1950 using only one 2010 postage stamp. That’s a 1,400% increase.³

The one sector that did not go up significantly was food. Staple items such as milk, eggs, hamburger, chicken, steak, etc went up by only 300% – 400%. Instead of getting a cart full of milk, you only get an extra two gallons. The same for eggs. You only get 3 dozen eggs for the price of one dozen in 2010.³

When I adjust the 1950s prices for inflation, you’ll see that something’s not right. Eggs were $.60 a dozen in 1950, adjusted for inflation they should be $5.00 a dozen. Instead, they’re $1.50 a dozen. Milk was $.82 a gallon, it should be $6.85 a gallon. Chicken was $.43 a pound then, it should be $3.60 a pound now. All of these staple items should cost 2-3 times as much as they do.³

This price discrepancy only pertains to basic food items such as: meats, eggs, milk, etc. You know, the type of stuff you would buy from a local farmer. Processed foods, however, they’re more expensive than ever. Their prices increased by 1,300% or more. While at the same time, the amount of money the farmers make off this food went down.³

Bread was $.15 in 1950, inflation says is should only cost $1.25. Instead is costs $2.00 or more. Soda cost $.07 in 1950. It should only cost $.58. Instead it costs about $.75.³

My question to you is, why? Why is processed food MORE expensive when the basic ingredients are LESS expensive? Wheat is cheaper than it’s ever been in history, yet bread is more expensive than it’s ever been. Sugar and high fructose corn syrup is cheaper, but soda is more expensive. This means higher profits for the food companies. Not for the farmers.

The money being made in the food industry is being made in processing. A bushel of corn yields about 33lbs of High Fructose Corn Syrup. That 33 lbs sells for about $13. Sounds cheap, right? Well the bushel of corn cost only $3.00.² That’s means that the processing company is selling the corn syrup for over four times what they paid for the corn. Not that they’re making a ton of money. It’s very energy intensive to process corn syrup.

You Spend How Much?

Isn’t it elitist to pay $100 a month for television, another $100+ for cell phones, and at least $50 for internet? That’s $250 a month for things that no one had 50 years ago. They did just fine without them. This is all a form of elitism. There are well over a billion people that don’t have these luxuries. In fact, there are many parts of the would that do not even have electricity.

“But my son needs his cell phone. How will I know where he is if I can’t call him?” says every parent nowadays. You don’t want them to get kidnapped or worse.

But what about kids in the 70s, 80s or 90s? What did they do? Did they all get kidnapped or lost? No, they were responsible enough to figure it out. They knew when and where to meet their parents. And if they didn’t, they found a phone and called their parents. They knew to be home by dark. Not because they’re parents called them, but because they remembered on their own. It seems to me, kids in the 70s were more responsible than kids are now.

Having a cell phone means that your kids don’t have to worry about remembering where to meet or when. They’ll just call mommy. Or better yet, mommy will track them down using the GPS.

Every time I visit a relative with teenagers, I hear about how one of the kids stayed out late and didn’t call. Sometimes they don’t even answer their phone. What could be easier than pulling you phone out of your pocket and calling mom? Kids in as late as the 90s didn’t have that luxury. They had to go in search of a phone.

Having that constraint meant that kids had to think ahead. They had to plan. How often do you ask yourself, “What were those kids thinking?”. Answer: they weren’t. They don’t have to think ahead. They can get a hold of mom and dad anytime they want. That breeds a sort of laziness. Being lazy is a luxury that only elite countries can afford.

Luxury is Elitist

I would argue that being overweight is elitist. Being overweight is a luxury that many millions of people around the world do not have. Children in many parts of the world are starving. They would do anything to fill their stomachs. Meanwhile Americans complain if the price of milk or eggs go up by 10 cents. That’s elitist.

Likewise, being lazy is a luxury. If you’re a poor farmer in a developing country, being lazy means you don’t eat. If you’re lazy in the United States, you can always get food stamps. “But isn’t that a good thing?” you may ask. I don’t think so. The US has the highest rates of obesity and obesity related conditions than any other country. Why? Because we eat more cheap processed food than any other country.

I call this food cheap because it is. If a food company made it’s processed food with pasture raised meats and sustainably grown grains and produce, it would cost twice as much. Ezekial bread costs $5.00 a loaf, not because they’re selling to elites, but because that’s what it costs to source decent ingredients.

Don’t Blame the Farmers

Every time someone complains about the cost of local food, they want to blame the farmers. Why is it always the farmer’s fault? We can’t help it that big food companies have developed a system where they can grow food cheaper using abusive practices, cheap fertilizer, and underpaid farmers and food workers.

Why is no one upset with the food companies who make billions off the food you eat? Conventional farmers make pennies compared to what these companies make. Yet somehow these companies have managed to shift the blame away from themselves and onto the farmers.

Most of the shoppers at a farmer’s market would be offended if a farmer showed up driving a BMW. Meanwhile, they’re perfectly happy that they’re doctor, lawyer, or accountant drives a BMW. Why the double standard? Isn’t the farmer who grows the food you eat just as important as your doctor? I’d argue he’s more important. You eat his food everyday, you only see your doctor a few times a year.

You can argue that it’s not fair that poor people are stuck eating cheap unhealthy food while people with money can afford healthy food. I agree, it’s not fair. But again, that’s not our fault. It’s not our fault that the food industry has built a system based on food that’s unhealthy. It’s not our fault that the government subsidies this system.

Efficient isn’t Always Better

Local food is not made artificially cheap by government subsidies and cheap fossil fuels. Sustainable farms cannot benefit from economies of scale. At least not the way conventional farming does. Economy of scale dictates that you raise animals in abusive conditions. That you grow massive amounts of one crop using fertilizers that pollute the environment. That you pay your farmers very little.

Sustainable farming is inefficient compared to conventional farming. One conventional farmer can grow 100,000+ chickens at a time. A sustainable farmer cannot even come close to that. Maybe 2,000 pastured chickens at a time. Sustainable farming requires more labor per animal. But is that a bad thing?

To some people, it is. They claim that we can’t feed the world unless farmers can grow thousands of bushels of corn by themselves. Efficiency is the only consideration. There’s no consideration for pollution, erosion, or the fact that if we run out of cheap energy, this system collapses. Nope, only efficiency.

Our culture is obsessed with efficiency. High efficiency appliances, fuel efficient cars, computers have made office work more efficient. But efficiency isn’t always a good thing. Factories become more efficient, then lay off workers. Farms have become more efficient, at the expense of the animals and the environment. 20,000 birds in one house is very efficient, but it’s not very humane. 30,000 corn plants to an acre is efficient. But it requires so much fertilizer that runoff creates a dead zone in the gulf of Mexico the size of New Jersey.¹

So the next time you’re comparing prices between local food and supermarket fare, remember. We’re charging what the food actually costs. That’s not elitist. Elitist is the attitude that we should get our food cheap at the expense of the farmers, the environment, and our own health. Does your food heal, or destroy?

The Omnivore’s Dilemma, Michael Pollan, 2006
www.iowaagriculture.gov/agMarketing/historic/2016GrainPrices.asp
http://www.thepeoplehistory.com/1950s.html

10 Reasons to Eat Local Pasture Raised Meats

December 22, 2016

Paul Chancellor

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10 Reasons to Eat Local Pasture Raised Meats

Posted in Food for Thought

You have a choice. You don’t have to support the industrial farming system anymore. There a plenty of local farms in your state producing pasture raised meat, ethically, while healing the environment instead of destroying it.

1. Pasture Based Farms are More Humane than Factory Farms

Conventional chickens and pigs live their entire life in a crowded building, stressed and desperate for fresh air. Even organic. Factory farms cut Chickens’ beaks off to reduce cannibalism in the crowded stressful environment. The same goes for pigs. A farmer will cut a pigs’ tail off to keep the others from chewing on them.

Even beef is not immune to the influence of the factory farm. Even though most cows spend a good portion of their early lives in the pasture, most are finished out in feedlots where they are forced to stand knee deep in manure. Feedlots feed the cheapest grains available mixed with various wastes from brewhouses, industrial food processors and even waste from slaughter facilities. So much for cows being herbivores.

This is not the case at pasture based farms. All animals live outside in the sunshine and fresh air. There is no need to feed animals antibiotics because they are not forced to live their lives wallowing in their own waste. Their beaks and tails can be left intact with no fear of fighting or cannibalism. This is accomplished by giving the animals plenty of room to move around.

Cows are kept in the pasture right up till the butcher date. As are chickens and pigs. This is where they want to be. All animals love grass, they also love sunshine. They get plenty of both on pasture based farms.

2. Pasture Raised Meats are Healthier than Conventional Meat

Animals were never meant to eat the same thing every day. Chickens are supposed to eat bugs, grass, and whatever it can scavenge. Pigs are meant to root in the dirt. Cows are meant to roam and eat grass. Many different varieties.

All of these things help pasture raised animals to have more nutrients and vitamins in their meat.

Wild animals don’t need antibiotics and synthetic vitamin supplements to survive. Why should livestock?

The only reason antibiotics are necessary is because conventional animals are raised in cramped conditions without moving. When animals are forced to live their life on top of manure that’s been there for days or weeks, can you expect anything other than disease? Confined feeding operations are a perfect breeding ground for all sorts of disease and parasites.

Pasture raised animals can fight off disease just fine on their own. Their immune systems haven’t been torn down by constant antibiotics. Most of the antibiotics given to conventional livestock is given to animals that are not even sick.

All animals, including humans, have natural beneficial bacteria in their gut to help digest food. Antibiotics are designed to destroy all bacteria, including beneficial bacteria. This leads to animals that cannot digest their food properly. They can’t extract as many nutrients from it. Not that there is much to start with in the cheap grains they are fed.

Grass is very high in vitamins and other nutrients. When animals are allowed to graze on pasture, they are acquiring many times more nutrients than a conventional animal who may never see a blade of grass in their life.

Pasture raised eggs are a good example, they have: 1/3 less cholesterol, 2/3 more vitamin A, 2 times more omega-3 fatty acids, 3 times more vitamin E, and over 4 times as much vitamin D as the eggs you find in the supermarket. All because we put them out on a pasture. The chickens do the rest.

Pasture raised Chicken has twice as many omega 3’s, 50% more vitamin A, 20% less fat, and 30% less saturated fat than conventionally raised chickens.

Grass fed beef can have as much as six times the Omega 3 fatty acid and up to four times the vitamin E than feedlot beef. Grass fed beef also has less fat, and the fat it does have is good for you. Unlike the fat from feedlot beef.

3. Pasture Raised Meat Tastes Better

It’s hard to quantify better taste. You just know it when you taste it. When animals are allowed to move and eat foods that are natural for them, they develop deeper, richer-tasting meat. Meat that doesn’t need a bunch of seasonings, marinades, or chemicals to taste good.

Years ago, before I got into pastured poultry. I came up with a recipe for chicken soup that had 11 ingredients. One of which was, chicken broth because store bought chicken doesn’t have enough flavor by itself. The chicken soup I make with pasture raised chicken only needs 5 ingredients, plus whatever vegetables you want.

If for no other reason, do it for your taste buds.

4. You get More Value from Pasture Raised Meat

I’ve had several customers tell me that our chicken doesn’t shrink up in the frying pan like supermarket chicken does. There is a simple reason for this. Exercise. Our animals get exercise. Exercise builds muscle better than hormones. It builds denser muscle. Conventional meat from the grocery store is less dense that pasture raised meat. This spongy meat soaks up more water. This water comes out in the cooking process.

Pasture raised meat therefore loses less water during cooking. You get more of what you paid for. Water displacement test have been done that prove that one pound of pasture raised meat displaces less water than one pound of factory farm meat. But you can do your own test. Simply fry up some pasture raised chicken along with some supermarket chicken. See which one give you more value.

5. You Can See Where Your Food Comes From

Most conventional farms have No Trespassing signs at their gates. Not the case with your local farmer. They welcome your visit. Customers are encouraged to come see how their food is raised.

If a farmer is afraid to let you visit, you should be concerned about what he’s hiding.

Is he afraid to let you see what conditions his animals live in? This is definitely the case for concentrated animal feeding operations. If you saw how these animals were living, you’d never buy one again.

This may also be the case for a few local farms. Some farmers get lazy and don’t give their animals the attention they need. Allowing customers onto the farm is a great incentive to treat your animals with the respect they deserve.

Is he afraid you will make his animals sick? If that’s the case, then his animals are probably not very healthy to start with. Our animals don’t drop dead after a customer comes to visit. You don’t want to buy any animals that need to be quarantined their entire life.

Does he just not want to be bothered? If that’s the case, then he should go back to selling his animals to the feedlots and at the auction for the lowest possible price. If he wants to make a decent profit off his animals then he has to deal with people.

You can only know your meat is clean and healthy if you see where it came from.

6. Pasture Raised Animals Don’t Do Drugs

Pasture raised animals aren’t fed hormones. The farmers don’t mind their animals taking a little longer to mature. The meat tastes better, and the animals stay healthier when they don’t grow too fast.

Pasture raised animals are not fed antibiotics because they don’t need them. They live in a clean environment with fresh air and the sunshine to naturally sterilize everything. They’re not living in yesterday’s poop, where most of the disease lives.

Pasture raised animals are not breeding superbugs like their CAFO counterparts. Bacteria reproduce exponentially. They can form millions of cells in as little as a few hours. That’s a lot of chances for them to form mutations that help them survive the harsh antibiotics that are meant to kill them.

The old weak bacteria are killed off by the antibiotics, leaving only the new stronger bacteria that are immune to the antibiotics. These bacteria continue to thrive and form new mutations that make them even more dangerous. It’s survival of the fittest. And the fittest are the most dangerous.

7. Pasture Raised Meat is Cleaner Meat

Conventional Slaughter is not as Clean as You Think. Most industrial slaughterhouses use mechanical evisceration. During this process 95% of the time the intestines and stomach burst and contaminate the meat. This is considered acceptable because the industry uses chlorine baths and irradiation to sterilize the meat. Never mind that the meat has poop on it, it’s sterile.

Many states allow up to 10% fecal matter in the cooling vat. Not the kind of marinade you had in mind? Don’t forget the chlorine, that’s tasty too.

Pasture raised chicken is butchered by hand. This keeps the intestines intact so the meat stays cleaner. The meat is also carefully rinsed before going into the cooling baths. This keeps the water clean.

Pasture raised poultry is processed in small facilities. They might butcher 600 chickens in a day. Then they clean up. Conventional giant processing facilities operate around the clock and process as many as 140 birds a minute. In five minutes they butcher more chickens that a pastured poultry facility does in a whole day. That many birds create a huge mess. It’s impossible to keep these facilities clean. Hence the chlorine and irradiation.

Beef and pork processors have much the same problem. Beef slaughterhouses process up to 400 beef an hour. Pork slaughterhouses process up to 1000 hogs an hour. These animals are much bigger than a chicken. Most of them are covered in feces, but are not washed prior to slaughtering. The contamination is inevitable. But again, chemicals and irradiation will make everything okay.

Local meat processors slaughter less than 100 beef or hogs in a day. Then they clean up. Most of these processors are too small to butcher more than one day a week. The rest of the week is devoted to cutting those animals up. Plenty of time to keep stuff clean.

8. Pasture Based Farms are Environmentally Friendly

Factory farms have a problem. A manure problem. Raising thousands of animals at a time means lots of manure. To make matters worse, this manure is contaminated with antibiotics, hormones, and other chemicals. It is toxic and has to go through extra processes to dispose of it.

On pastured farms, manure is not a curse, it’s a blessing. Chicken manure is spread thinly across fields by means of daily moves. A similar process is followed with pigs raised in the woods and cows on the pasture. Never is manure allowed to build up to the point of becoming toxic. The only pile of manure you’ll find is the compost pile. Instead of polluting the environment, the manure feeds the pasture.

In addition, buying locally means that your meat and produce are not trucked thousands of miles before getting to you. That’s a lot of pollution saved.

Pasture raised cows, when managed properly, can help sequester carbon from the atmosphere. When a cow eats a stalk of grass, the plant has to restart its growth cycle. You probably learned back in elementary school that plants breathe in carbon dioxide and breathe out oxygen. They consume much more carbon dioxide when growing. Once a grass plant reaches full growth, it goes dormant. Waiting patiently for an animal to come along and eat it, restarting the process over again, and sequestering more carbon.

9. Buying from Local Farmers Keeps the Money in the Local Economy

When you buy from a multinational company your money flies off to some distant city, never to be seen again. When you buy from a local farmer, it stays in the local economy much longer.

Food in the store has multiple markups on it. First there is the farmer who grew the food, then he sells it, usually on the commodity market, to an aggregator. The aggregator sells the food to a processor who turns it into a product. The processor then sells the product to a wholesaler. The wholesaler sells the product to a store who finally sells it to you.

That’s a lot of different people making money off one product. Most of them don’t live nearby.

When a major chicken company contracts with a farmer to raise their chickens, the farmer ends up making relatively little. It’s not uncommon for a conventional chicken farmer to have a job in the city to help pay the bills.

10. More Farms Means More Jobs

The industrial farming sector is obsessed with efficiency. “Look how many chickens one farmer can raise at a time”. “Look how many pigs we can slaughter in a day.”

The problem with these super efficient models is that no one can catch every problem. When a farmer has 40,000 chickens on their farm, they can’t possibly know how many are sick, how many are dying. They can only count the dead ones they find. The only preventative measures they have are medications.

When you scale down to a local pasture based farm. It is much more labor intensive. But I would consider that a good thing. When a farmer has only 1,000 birds at a time, he can take the time to look at every bird. He can take any sick birds and nurse them back to health.

In this economy, we could use some more jobs. So please, support your local farmer. That’s one more person that can support himself and his family. Isn’t that what we all want?