Living Local
Strawberries…
I love them when they are picked still warm from the vine in summer.
As I enjoy the current strawberry season, I am reminded of the stack of strawberries at my local grocery store that I am not tempted by…
The list of toxic chemicals to facilitate the growth of those hard tasteless red buds:
- methyl iodide — a carcinogenic substance so dangerous that scientists use it to induce cancer in tissue cultures.
- sulfuryl fluoride — a fumigant that is a greenhouse gas 4,800 times more potent than carbon dioxide.
- Fumigants are used to sterilize the soils, which kill the microorganisms that convert dead plant matter into humus and transfer micro-nutrients into crops, etc.
I definitely prefer to have strawberries once a year compared to the tasteless abundant strawberries grown in dead soils laden with carcinogenic chemicals packaged in plastic and shipped across the country.
So, here is to our own summery strawberry season and the all of the delicious red joy it brings!
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When I enter Lorentz Meats in Cannon Falls MN, I am greeted with a sign that reads:
“We cannot live harmlessly at our own expense; we depend on other creatures and survive by their deaths. To live, we must daily break the body and shed the blood of Creation. The point is, when we do this knowingly, lovingly, skillfully, reverently, it is a sacrament; when we do it ignorantly, greedily, clumsily, destructively, it is a desecration.” ~ Wendell Berry
I know I am in an abattoir that is humane. This was not a planned visit. I had no intentions of visiting a slaughter facility when I met up with manager Todd Lein of Thousand Hills Cattle Company just down the street from Lorentz Meats.
Lein told the story of a true partnership between a Lorentz slaughtering facility and Todd Churchill, the proprietor of Thousand Hills, who after reading an article by Michael Pollan, decided he could work on the problem and challenges facing the U.S. beef industry by developing a market for grass-fed beef. This article forced Churchill to leave his financial consultant’s desk and begin a business that is a true partnership of 20 Midwestern farmers and a certified humane slaughter facility which is literally “down the road”.
Lorentz Meats has been doing things a little bit differently from the mainstream ever since the Lorentz family started the business in Cannon Falls in 1967. During decades when the industry’s focus was on building ever-bigger plants to handle the mass production of inexpensive meat, Lorentz stayed small, partnering with local farmers who might only bring one animal a month to slaughter. It wasn’t until the year 2000 that the Lorentz brothers, who had taken over the family business from their parents a few years before, built a bigger, more modern plant.
Mike Lorentz tells the story of the struggles of going to work everyday and wondering how much longer they could hang on financially. That all changed when Todd Churchill approached Mike and Rob Lorentz and a true partnership was born. These guys clearly respect one another and there is a strong sense of true partnership when I am in their presence. They each have their separate businesses, but the bond and interdependence is strong.
With the new building, they were able to meet requirements for USDA approval, which in addition to their organic certification made them an attractive partner for farms in the booming market for natural and organic meat. Now they process about 35 animals per day with a staff of 60 employees.
Mike shows us the facility through two large windows looking into the abattoir and fabrication area where any customer can come and view the production process. As I watch an animal standing in the “knock box” (learned this is where they “knock them out”), Mike tells the story of cattle that won’t go easily into the knock box. Our man will actually wait and calm the cattle down.
“Imagine if you had to get 5,000 done on one day,” Mike turns to me and says, “you couldn’t afford the luxury of this much time…but here, this is the way we do things. It’s inconvenient, it’s a lot more work for the guys to do it this way, but they do it instead of just beating on the animal.” The abattoir handles cattle, bison, and hogs.
Teamed up with nearby Thousand Hills Cattle Company, they are supplying area schools with their 100% grass-fed beef, as well as St. Paul’s Macalester College. On the day I was visiting both facilities, Churchill was proud that his hot dogs were being served in 8 different regional schools. He was making .03 cents on each dog, but his dogs are competing against the commercial dogs filled with animal by-products. The health benefits of grass-fed beef far outweigh commercial beef, and as many people do in this industry, Churchill will sell his dogs for much less than they are worth, just to get them out there.
“I believe the food industry is supposed to be about distributing nourishing food that makes people well.” TODD CHURCHILL
As I visit companies to find out what they are doing and talk to them, I consistently find partnerships such as these, relationships of businesses that support one another, are dependent on the other and boast of the others’ success.
Todd Churchill read an article and changed his course and the Lorentz family believed in an approach and wanted to stay small. Together, they are changing the Midwestern landscape, bring farming back to where it once was – much like 50 years ago, when large varieties of cow breeds grazed freely on grass and we were healthier and our food systems were healthier.
Image Credit: chaztoo
Between BPA’s in canned foods and plastic food containers and pesticides on our fruits and veggies, synthetic vitamins being added to just about anything processed, artificial this that and the other thing (taking a breath), what is a cook to do?
I feel like I’m armed to the max when I go to the grocery store. It’s more about defense than offense. Aisles must be tackled and conquered with hope for few (or no) casualties along the way – and certainly none of them from my family!
Labels must be read, analyzed and deciphered. If I don’t know what it is — fughedaboutit. Never heard of it? Probably not good for you or it is a chemically-derived substitute for something that is good for you in its natural form. Or not.
Little conversations happen constantly in my head as I shop. Some make sense. Some are just my mind trying to rationalize my need to eat healthy along with my inherent need to rebel:
- “what is dextrose? – isn’t that some form of sugar?”
- “I’m craving this so bad, but it’s got corn syrup in it, maybe I can make it with honey? But I don’t want to make it myself…” (this last is sometimes heard in my head as a whine)
- “I think if I drink lots of kombucha, it will cancel out the gluten in this bagel (my own theory) – and wait, I’m using ‘cultured cream cheese’ – all the better!”
- “if I can’t buy it because it is in a can and I can’t buy it because it is in plastic… aw hell!”
Come on!!! A family has got to eat folks.
In my house:
- Meat & Potatoes Husband (“grunt, grunt”)
- Teenager (eating like he will never stop growing – will he?)
- Me (no comment)
The trick is the balance. Enough of the good stuff on a regular basis and anything else in moderation is okay in between (that’s my rule – you’re welcome to follow it too if you desire).
My other rule which I apply depending on my mood is “When In Rome…” Applying this rule has to be monitored carefully as it sometimes results in overdoing it (living like a Roman I mean) AND/OR some uncomfortable digestive annoyances which then disrupt sleep patterns which then create a cranky Sheryl and so…
We love our desserts and breads. I did say “WE” as I include myself. But, I certainly draw the line on processed — As a kid, I had my fill of Hostess, Drake’s, Little Debbie, Dunkin’ Donuts (even worked there in High School – oh yeah…), as well as Duncan Hines, Pepperidge Farm, Betty Crocker, need I go on?
If it is from a box, I do set strict limits – “realistic strict limits”. Even I can’t say ‘no’ to a brownie made from a box once in a while…
Luckily, I do have access to some wonderful local food sources:
- my backyard summer supply of mint (Mojito anyone?)
- ‘down-the-pathway-to the-community-garden’
- a couple of favorite farm stands: Fiddlehead Farm, Morning Glory Farm
- bakeries – Scottish Bakehouse, Pain D’Avignon, Rickards
This year, we are participating in a Meat CSA with The Farm Institute. They are sourcing meats from organic farms in Massachusetts as well as providing their own raised poultry. Their chickens are slaughtered and processed on site – I’ve seen it. Let’s just say that I’m a carnivore appreciating the sacrifice for my dinner, that’s for sure.
The supermarket offers all the usual fare, but also some organic choices and I know I can find anything else on trips off-island when I get to go to that Great Mecca of Organic Selection known as Whole Foods Market.
The Bottom Line:
In order to truly know that I am providing my family and guests with the most nutritious good foods possible is to use as much local produce and products I can.
I really do rely on my favorite farm stand owners to make some choices for me and provide the selection. It’s like a “food boutique” – someone has gone through the pains and research to find these hidden sources of good food. Both local selections and more exotic choices are at my fingertips just waiting to be combined into some fabulous spread for my dinner table…
Although I know that the battle in the aisles will continue, my part in the battle will not be for nothing! No BPA, synthetic vitamin, pesticide or other food enemy is going to crash my dinner party.
Join our journey to discover what is in our food! Are you curious about a certain food product? Do you have a favorite product you can share with us? A company with good practices both health & eco-wise?
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Image Credit: camkage
Once a week at least, someone walks into my kitchen, glances at my jug of kombucha that sits on my counter, and is bold enough to ask, “What is that?”
Sometimes I reply back, “A biochemical powerhouse.”
While I see that it has some resemblance to a moldy pancake floating in old beer, foaming and bubbling, I often forget what it looks like to someone who hasn’t seen my Symbiotic Collection of Bacteria and Yeast (SCOBY) before.
I see it as my next brew.
I see it as life.
It all started when I was determined to find a way to avoid purchasing juice at the grocery store for my kids – they were guzzling the stuff.
Since the kids would drink kombucha when offered, I saw this as a way to save some money, as well as a benefit for their health.
Kombucha: A Definition
Kombucha is fermented green tea (or mixture of teas) and sugar which contains loads of cultures that produce valuable substances like enzymes, probiotics, acids, vitamins, minerals and a host of nutritional benefits that you may actually need a degree in nutrition to really understand.
Kombucha culture is, basically, a real tiny biochemical factory.
My friend, Irina is from Russia and she grew up on this stuff. Her mother gave her huge doses of it to boost the immune system when she was sick. In Russia it is called kvass and Irina tells me that it is bit stronger tasting than mine.
Lately I have been adding apple cider or pomegranate juice to my mix for a lighter, more refreshing flavor.
I have an old wild turkey bottle I drive around with in my car and when me or the kids are thirsty, we pour its contents into my car tea cup and drink on the run. I can imagine telling a police officer of my habit if I ever get pulled over!
I have a hard time finding good bottles that I can store it in because I don’t use plastic for anything acidic or fermented. The plastic will leach into the product and that would add a level of chemicals I am trying to avoid!
So, I’m on a constant search for good glass bottles with solid tops, to store, transport and safeguard my brew.
Image Credit: emmahands
The Massachuessetts Department of Agriculture and Resources (MDAR) and the Northeast Organic Farming Association (NOFA) say they support our small dairy farms, but what do they really support?
It certainly appears that the MDAR and NOFA are working together.
Some excerpts (with important facts) of my letter to NOFA:
NOFA stated:
“The fact that MDAR is putting off these changes to the [raw milk buying club] regulations is a testament to our perseverance and passion. Now we need to maintain that pressure on the agency and on the legislature to continue to listen and protect our food rights.”
MDAR did nothing but confuse raw milk advocates with these changes right before the raw milk hearing and NOFA blatantly supported MDAR’s last minute decision. NOFA, in the meantime, has done nothing to protect our food rights.
Until March, I believed that the MDAR supported raw milk farms and until Friday, I believed that NOFA worked to promote healthy organic farmers, farms and practices in Massachusetts. I am terribly disappointed.
Buying clubs are still not operating and MDAR is taking the stand that buying clubs are illegal.
In December, Scott Soares stated “The (MDAR) Department is keen on ensuring this economically viable option (raw milk) remains open to producers throughout the Commonwealth.”
Somehow, Scott Soares changed his mind in January about buying clubs and decided to call them illegal.
Somehow, NOFA has forgotten that their mission statement includes: “NOFA works to educate members and the general public about the benefits of local organic systems.”
AND
“promote political and economic changes necessary to build a sustainable local agriculture that benefits rural, suburban and urban Massachusetts.”
There have been numerous opportunities to not only educate the public on the truth of raw milk, but also to educate our department of public health – Commissioner Auerbach, who is explicit in his preference that:
- “in an ideal world we would prefer that all milk sold in Massachusetts be pasteurized…”
- “that some local farms are realizing an economic benefit from the sale of raw milk”
- “we have provided measures…that aim to reduce the risk of serious illness.”
In addition, he repeats a lie that between 1998 and 2008 there have been two deaths “from consumption of raw milk…” The two deaths reported by the U.S. Center for Disease Control were from consumption of queso fresca cheese, which is often produced from conventional unpasteurized milk known to be dangerous, and disavowed by raw milk proponents. He leaves out any mention of the three deaths and the loss of a fetus in Massachusetts from consumption of pasteurized milk in 2007; nor could I find any reference to the fact that Massachusetts hasn’t had a single illness from raw milk during that same time period (or since).
Furthermore, Commissioner Auerbach repeats a declaration made by the U.S. Food and Drug Administration recently that consumers have no food rights:
“…it is unfortunate that some raw milk advocates have chosen to portray their choice to buy raw milk as a ‘right.’”
These statements show how much work there is to do on both the education on the benefits or our raw milk systems and insuring our basic rights surrounding our choice to consume raw milk.
I would like to see NOFA work towards making changes that will enable our buying clubs to operate and thus economic gains will benefit both farmers and buying clubs and also for NOFA to educate our politicians on the facts and statistics surrounding raw and pasteurized milk.
I would then be able to characterize NOFA as a group that upholds its mission statements.
Image Credit: rcousine
