I do not raise cattle or grow crops. I am not a graduate student in agricultural science. I don’t work for Cargill or the USDA. So what right do I have to blog about food issues and make suggestions for improving the food system? I might find this argument mildly compelling if it weren’t for the fact that I’m not the only one who feels this way! Farmers across the country think like I do and are asking for change. In a lot of cases, farmers are making change and paving the path toward a better food system that bucks the industrial trend. Here are a few for your consideration.
Joel Salatin: The crown prince of the pasture. What else can I say? This man is a poster child for raising animals responsibly with hard work and some headstrong common sense. He’s a prolific writer as well, check out some of his superb books including Folks, This Ain’t Normal! From his website, “We are in the redemption business: healing the land, healing the food, healing the economy, and healing the culture…Experience the satisfaction of knowing your food and your farmer, building community. We are your clean meat connection.”
Galen Bontrager Farm (Kalona, IA): Galen is awesome! We buy beef, chicken, eggs and Thanksgiving turkey from him! He’s a former apprentice of none other than Joel Salatin. From Galen’s website, ” I am a direct-marketing farm entrepreneur dedicated to providing superior quality food using innovative practices that heal the land, respect animal welfare, and strengthen the local community. I am your “beyond organic” farm-food connection. I am an education and information outreach to consumers and producers who seek to bring redemption to their food, environment, land, animals, water quality, and community.”
Grass Run Farms (Dorchester, IA): We buy bacon and hot dogs from these wonderful people! From their website, “Grass Run Farm stands for long-term land stewardship, sound family values, and the far-reaching health benefits of grass-fed and pasture-raised meats. We’re building healthy soils, managing pastures that sequester tons of atmospheric carbon and tending livestock in a humane and respectful manner.”
La Quercia Artisan Cured Meats (Norwalk, IA): These people make some of the tastiest prosciutto in the world! From their website, “We use no pigs from CAFOs (large animal confinement facilities).” Oh, how different than most pork product manufacturers! Just a bit more about their pig philosophy, “All pigs must have access to the out-of-doors, have room to move around and socially congregate, and be able to root in deep bedding. This respects the pigs’ social instincts and natural behaviors.”
George Naylor (Churdan, IA): He grows corn & soybeans in Iowa, but doesn’t use Genetically Modified Seeds! He’s a former President of the National Family Farm Coalition. He fights hard against the power of Monsanto and the GMO seed monopoly. Food Democracy Now recently quoted him as saying, “Farmers, ranchers, and the public should not want ‘cheap’ food, but food of good quality that’s affordable.”
Sugar Mountain Farm (West Topsham, VT): Shockingly, they raise pastured pigs in frigid Vermont because it IS possible. They don’t buy commercial hog feed. They don’t have huge manure lagoons next to their farm. They are a No Weird Stuff farm! From their website, “We are a small, family owned and operated farm in the mountains of Vermont. We breed and raise pigs all naturally on pasture and hay plus dairy to produce our high quality pork as well as live piglets for people who would like to raise their own.”
Barrington Natural Farms: They serve the Chicagoland area!
From their website, “Barrington Natural Farms is sustainable “pasture” farm providing our Chicago-area customers with locally grown, organically-raised grass-fed beef, pasture-raised chicken and pork, and free-range eggs. All of our livestock are raised outdoors on pasture, eating what nature intended – naturally-grown ryegrass, timothy grass, meadow fescue, clover, and alfalfa in the pasture, with the chickens and hogs pasture forage diet supplemented with organically-certified, non-GMO grains and surplus organic fruits and vegetables.
We are dedicated to using sustainable agriculture practices, so we don’t use any chemical fertilizers, pesticides, herbicides, fungicides, or any other “cides” on our land or in our animals. We rotate the chickens, pigs, and cattle to fresh pasture regularly during the spring, summer, and fall months, and use a deep bedding system in the winter which we then convert to garden compost in the spring.
We do not feed, implant, or inject our animals with hormones, antibiotics, chemical dewormers, or any other pharmaceutical concoctions typically used in the industrial/confinement-based food system, except in very rare circumstances to treat a specific life-threatening illness. The fresh air, clean water, lush pasture, low-stress lifestyle, and clean, mineral-rich soil keep our livestock exceptionally healthy.”
Mike Callicrate (Colorado): Mike is an independent cattle producer and meat processor. He has a degree in animal science from Colorado State University. He’s not a big fan of pink slime and the industrialized meat system. From his most recent blog post, “The “fat is bad”, “food should be cheap”, “Wall Street is the economy”, “only an industrial food system can feed the world” mentality, reminds us of how science, poor judgment and industry controlled government agencies can lead to some very bad outcomes. It is time to open the farm and ranch gates and packing house doors, fully revealing our food system to the public.”
This is but the tip of the iceberg of farmers who stand against industrialized agriculture. I am not the only one and I am not a lone nut who associates with other nuts like Michael Pollan & Mark Bittman. I have never met either of them, but we do have something in common. We’re interested in supporting fair non-industrialized sustainable local-regional food systems that are healthier for the planet, animals and people.