On this Earth Day, I thought I would take a moment to highlight the real warriors for a healthier ag biz. Our friendly farmers and ranchers are doing the real work, one pasture, one animal, one incredibly long day at a time. Today, I celebrate the efforts of these men and women who are trying to change the way we enjoy meat, for the better.
Read MoreModern day grass-fed ranchers are not your run of the mill luddites resisting progress. Grass-fed beef is a tough business. Less than 5% of the market, it’s expensive to raise, complicated to manage, and hard to process. It would be a lot easier to raise cattle for nine months on the same pasture, and then sell them to a feedlot. But Seth has chosen a different path.
Read MoreEighteen thousand acres of wetlands, native grasslands, old growth Oak forest, walnut groves, and ancient grain and bean fields are shaped by the meanderings of rivers, creeks, and undulating canals and levies that ripple through the property. This is Rancho Llano Seco. The ranch is so old, granted in 1841, that it was originally measured in leagues (four square leagues to be exact).
Read More“The truth is, there is (a lot of) beef out there that is bad for the environment,” says Loren. “Grain-fed beef transported halfway across the country has a big carbon footprint. But that doesn’t have to be the case. Grass-fed beef that is raised responsibly, finished on local forage, and processed and sold locally, actually reduces carbon footprint.”
Read MoreThe founding fathers (and mothers) of the organic movement had the right idea: food should come from local, renewable sources that conserve soil and water, and improve the environment. But then the established food industry discovered they could increase their profits by getting on the organic bandwagon. That’s when things started to go “crazy,” according to Paul.
Read MoreEvery year, five fantastic chefs compete to make mind-blowing, multi-course meals, each using an entire heritage breed pig sourced from a local farm. “Cochon” is now in 13 cities across the country, culminating with a Grand Cochon Finale in Chicago each fall. All funds raised go to keeping heritage pigs around, and educating the public about their value to the world.
Read MoreThe feedlot became popular in the 1950s and 60s. With soaring beef demand, surplus subsidized grain, and cheap growth hormones and antibiotics, American ranchers turned away from the millennia-old habit of raising free-range cattle on open grassland, and instead replaced it with faster, more predictable, and more profitable mechanized feedlots. The concept caught on quickly.
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