There are over 200 men and women in The Butcher’s Guild. They are the cutters and slingers who buy whole animals straight from the farm. They insist that their meat is never doped with antibiotics nor hormones. And, in a defiant stance against industrial meatpacking plants that slice through as many as 34,000 pigs a day, these butchers offer customers a conscientious product prepared with skill. Read more
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If farmers are known for their independent streak, four women in Yolo County, California are challenging the assumption that going at it alone is always better. Starting this summer they will join forces to offer customers premium pastured meats through the new Capay Valley Meat Co-op.
The women, who all farm about a mile from one another with their husbands, will use the co-op to buy supplies in bulk and carpool their animals to the slaughterhouse. Alexis Robertson from Skyelark Ranch, Rachel de Rosa from Casa Rosa Farm, Lisa Leonard from Windancer Ranch and Katy Vigil from Creekside Ranch will take turns selling at markets so that they can spend more time on their farms with their families. It’s a model that if successful could have major benefits for other small-scale livestock growers. Read more
When Mishka Henner’s infamous feedlot photos made the internet rounds last year, they caught most viewers off guard. Filled with what looked like colorful pools of ink, smeared across beige canvasses, their captions made it clear that the black flea-sized dots in the photos were in fact cows, and the “ink” was liquid manure collecting alongside giant feedlots or concentrated animal feeding operations (CAFOs).
When Will Potter, the author, TED fellow, and journalist behind the blog Green Is The New Red, saw the images, he didn’t just feel nauseous, shake his head, and click on something else. He wondered, what else could we learn about CAFOs by documenting them from above? Read more
You don’t have to see a sturgeon in person to get a sense of just how monstrous and oddly majestic these ancient fish can be. But that’s exactly where Angela Köhler found herself a few years back–face to face with a giant, 30-year-old, 10-foot-long sturgeon that was being harvested for caviar.
The marine biologist and eco-toxicologist was in Iran for a conference, and she joined a tour visiting a sturgeon farm and caviar facility at the edge of the Caspian Sea.
“They brought in a huge female wild catch. They anesthetized it by a blow on the head, cut it open, and there were 7-8 kilos of caviar inside. They said, ‘this caviar is too mature to sell,’ so they discarded the whole fish, the caviar, everything,” Köhler recalls. Read more
Factory farmed chickens have it bad, but in Christopher Leonard’s new meat industry exposé The Meat Racket, it’s the farmers who get plucked. Leonard, a former agribusiness reporter for the Associated Press and now a fellow at the New America Foundation, subtitled his book The Secret Takeover of America’s Food Business, and he’s not kidding about the “secret” part. When Leonard set out to investigate how four huge companies came to more or less dictate the state of our meat supply, he ran into balky bureaucrats and fearful farmers. Read more
This article was originally published by OnEarth magazine.
Before I even stepped from my truck onto the gravel outside the New Fashion Pork hog confinement facility, Emily Erickson, the company’s animal well-being and quality assurance manager, handed me a pair of stretchy white plastic footies to put over my shoes. It was a blustery day in September, the sky threatening snow—the first hint of winter, when cold, dry air stabilizes viruses and biosecurity becomes a topmost concern. Read more
Food scientists don’t get the best rap in the sustainable food world. And that’s understandable, since most spend their days working to improve the mouth feel of Velveeta and perfect the flavorpacks in Tropicana.
But not all food scientists are the same. Take Joshua Klein, of Hampton Creek Foods, for instance. He’s the head of biochemistry research and development for a start-up working furiously to replace eggs in many of our most popular foods with more humane and more affordable plant-based proteins. And he might make some people think a little differently about the role scientists can play in fixing what’s wrong with our food. Read more
I live in Washington State, but for 20 years have relied on wild Alaska salmon to earn a living. Many of my friends earn their livings catching the sockeye salmon of Alaska’s Bristol Bay. The silver-sided fish fill our boats and feed the world. Yesterday the U.S. Environmental Protection Agency (EPA) released its final watershed assessment for Bristol Bay, outlining the potential impacts of large-scale mining on the most productive and economically important sockeye salmon fishery in the world. Read more