"The time has come," the Walrus said. We have moved to a differnt site and has taken everything with us.
Go check us out at www.thenetworkfork.wordpress.com or www.thenetworkfork.com
Thanks for all of your support. I love you all
Tuesday, January 8, 2013
Wednesday, January 2, 2013
The Big Hole in My Life
As a transplanted New Yorker to the great state of
Tennessee, most of the changes that have accompanied our move have been
positive, but there have been some things I really miss. Things like bagels.
Every Tennessean loves his barbecue (or so it seems), and
conversely, every New Yorker loves their bagels (or so it seems). This is a
stereotype that I fit right into gladly. Upon moving to Tennessee… (Read: rural
Tennessee. Read: most of my neighbors have four feet and white tails.) A good
bagel is not so easy to come by.
You might be wondering what my big complaint is since it is
so easy for most of you to step into a grocery store and get a bag of bagels.
In fact, you can get everything from generic to Sara Lee to the store’s own bakery
version. Here are the problems I’ve encountered:
1. Generic
bagels taste gross. They are dense and undersized.
2. Sara
Lee is not always available at the stores I go to, but if it is, it’s
expensive. Or I’m cheap. Either way, the outcome is the same: I’m not always
willing to shell out the cash to get them.
3. The
bakery version is usually pretty tasty, but they only come 4 to a bag. They
also begin to spoil very quickly.
It became obvious to me that I was going to need a
practical, inexpensive and easy solution to my bagel problem.
There may be a group of you running around in a panic,
throwing your hands in the air, and shouting, “Oh no! Carbs!!!! Not carbs!”
However, the bagel offers some very nutritious components especially if you are
making your own with healthy ingredients.
First of all, bagels are a high-energy food. They contain
protein which actually can slow down some of those carbs from getting sucked up
into your bloodstream. Bagels also are a great source of fiber. Add to that the
flavorful ingredients that you can include in your recipe such as herbs,
fruits, nuts and seeds, and the benefits go up and up.
The health concerns about the bagel come down to two key
ingredients: salt and sugar. A store-bought bagel can contain very high levels
of sodium which many people attempt to avoid. My recipe only calls for 1 and ½
teaspoons of salt. Spread out over eight bagels, that doesn’t sound too bad.
The other health culprit is sugar. Sugar can be counteracted
by healthy toppings particularly those that are high in protein such as seeds
or eating the bagel with peanut butter.
Again, this recipe only calls for 1 and ½ tablespoons of sugar.
Considering the amounts of sugar found in most granola bars and cereals, the
bagel seems like a reasonable alternative to me.
Outside the question of “is it really good for me”, the
major drawback to making your bagels is the difficulty level or so I thought. I
never would have even considered making my own bagels until I first made bread.
It was only after tackling the bread, that I found myself brave enough to even
begin researching bagels.
As I’ve confessed again and again on this site, my major
considerations when cooking are that the food I am about to prepare be healthy
(at least relatively so), cheap and easy so this recipe will be no different.
Besides the cheapness and easiness of preparation, my favorite part is that the
dough required rises quickly – in about an hour and ten minutes – so you don’t
have to plan this experiment a week in advance.
Also, it was fun! Playing with….ahem…..I mean forming the
dough to create the bagels was fun! It was definitely an activity that I’d
recommend for those with children. Even younger children such as preschoolers
would probably enjoy it.
This recipe did not come from my own brain, but I don’t know
who I should credit it to. I usually pull recipes from books or the internet,
throw them into a manila folder and attempt at some point. Then, I keep or toss
or tweak depending on the outcome. So from the manila folder comes a great
success!
BAGELS
Ingredients:
2 teaspoons of active dry yeast
1 ½ tablespoons of granulated sugar
1 ¼ to 1 ½ cups of warm water
3 ½ cups of bread or high gluten flour (you can also use
half bread flour and half whole wheat flour)
1 ½ teaspoons of salt
Directions:
1. In
a small bowl, combine ½ cup of warm water, the sugar and the yeast. Let sit
WITHOUT STIRRING for five minutes.
2. Mix
flour and salt in your mixer bowl. Create a well in the center.
3. After
five minutes, stir your yeast mixture dissolving the sugar and the yeast. Pour
this into the well of your flour mixture.
4. Add
an additional ½ cup of plain warm water to the well.
5. Turn
on your mixer and begin to mix the dough.
6. You
may need to add up to an additional ½ cup of warm water to get well-mixed dough.
Dough should form a solid ball with nothing sticking to the walls of the bowl,
but not be too sticky when you touch it.
7. Knead
by hand on a lightly floured countertop until smooth. Try to work in as much
flour as possible for a stiffer consistency (less elastic dough).
8. Coat
a large glass or Pyrex bowl with oil and turn the dough in the bowl to coat the
dough on all sides. Cover the bowl with a clean, damp dish towel. Let rise in a
warm place for 1 hour. (HINT: I place my bowl on a heating pad to ensure getting
a good rise.)
9. After
an hour, punch down the dough in the bowl and let it rest for 10 minutes.
Here comes the fun part! Go get the kids!
10. Divide the
dough into 8 equal pieces. Roll each piece into a ball.
11. Press a
finger through the center of the ball to form a ring. Stretch and flatten the
ring until it is slightly smaller than the size of a bagel. (Picture Sara Lee
not generic!) Place the appropriately sized ring onto a lightly oiled cookie
sheet.
12. When all the
bagels are formed, cover them with your damp towel and let them rest for
another 10 minutes. While you are waiting, preheat your oven to 425 degrees and
bring a large pot of water to a boil on your stove.
13. When the ten
minutes is up, reduce the heat on your boiling pot of water. Use a slotted spoon
or a skimmer to lower a bagel into the water. (Confession: I used my fingers
but I am very stupid and may not be counted on for advice that will not lead to
the occasional burnt finger.) Depending on the size of your pot, you may be
able to float one or two or three bagels at a time.
14. The bagel
needs to cook in the boiling water for at least one minute on each side. If you
prefer a chewier (more authentically New York style) bagel, increase the
cooking time to two minutes per side.
15. If you want
to apply a topping to your bagel, do it as soon as you remove them from the
water. Topping ideas: seeds such as sesame, poppy or caraway, fresh minced
garlic or onion, cinnamon and sugar, freshly grated cheese…..the list goes on.
Be creative and please share in our comments section, what yummy combination
you came up with!
16. Once all the
bagels have been boiled on each side and topped or not topped as is your
preference, place them back on the oiled cookie sheet and bake them for twenty
minutes.
17. Cool on wire
rack.
I’ve also used my bagel dough to
make fried dough which is an apparently little known delicacy reserved largely
to northern state fairs and my family. If you’d like to know more, please let
me know in the comment section.
Also, in a future post, I’ll
show you just how easy it is to make your own cream cheese!
Now that I’ve made myself
hungry, I’m gonna go make more bagels.
Happy eating!
Sarah
Thursday, December 27, 2012
Twice baked potatoes
Hey Everyone! I hope that you all have had a great
Christmas. We are down with 2 holidays (Thanksgiving & Christmas) and we
only have New Years left. For all of you that are thinking about doing a fancy
dinner, want to make it look like you spent hours in the kitchen, or just have
a craving for a potato I have the meal for you. This looks like a lot of work
but it really is not. I found this meal from Foodwishes.com but I made a couple
of additions.
- 4 potatoes
- Olive oil
- 1 cup of cheddar cheese (next time I will try pepper jack)
- 2 tablespoons of butter and more for later
- 1 tsp of garlic salt (more if you like garlic)
- 2 tsp chopped chives
- Bacon bits
- Paprika
- Salt & Pepper to taste
- Any other toppings you like on your potato
Hardware:
- 1 medium bowl
- 1 Foil lined pan
Directions:
- Preheat your oven to 400
- Lay you spuds on the pan and rub a little olive oil on them. Then bake them for about an hour. When you can stick a knife in them with ease they are done.
- When they are done baking cut off the top 1/3 of the potato. Keep the top we will use it later
- Next, take a spoon and scoop out the center of the potato and don’t forget to scoop out the top. Put it all in your bowl.
- Once you have added all of the potato guts add some butter
- Also salt and pepper
- Then all of your favorite toppings. Mix together with a fork or a potato masher.
- Remember the tops you cut off and didn’t throw away? Place them in the bottom of the hollowed out potato. I found out it will make the potato look like there is more in there.
- After you have put the tops in the potato then add the mashed taters.
- Add some melted butter on top. For a fancy look you can run a fork across the tops like I did.
- Sprinkle some paprika on top and add back into the oven for about 30 more minutes.
- Pull out and add it to a meal or eat them alone.
Enjoy.
Thursday, December 20, 2012
Molten Lava Chocolate Cake
Happy End of the world everyone :P. The Mayan calendar is
ending tomorrow but as I see no one is really worried about it. I have seen
more jokesters than doomsday preppers over the whole situation. Well whatever your opinion is I still think
you should try this recipe on for Christmas J. I found this meal out
of the cookbooks that my smoking hot wife got me for an anniversary gift back
in October. So if you really enjoy this one we can give her all the credit.
Ingredients:
- 4-1 oz. semi sweet cooking squares
- 1 stick of butter (1/2 cup)
- ¼ cup heavy whipping cream
- ¼ cup all purpose flour
- ¼ cup sugar
- ½ teaspoon of vanilla extract
- 2 large eggs
- 2 large egg yolks
- Confectioners’ sugar (optional)
- Ice cream (optional)
Hardware
- A medium saucepan
- Large bowl
- Muffin pan
- Electric mixer
- Whisk
- ¼ measuring cup
- ¼ teaspoon
- Cupcake liners
Directions:
- Preheat the oven to 400
- Also line your muffin pan with cupcake liners. I lined all of them but I only needed 9.
- In your saucepan add your heavy whipping cream, chocolate squares, and butter.
- On low heat melt all the ingredients together. Take your time with this step. Once melted take off heat add flour and sugar then set-aside for now.
- Next add your eggs, egg yolks, and sugar in your bowl and mix on high. Mix until you get a thick lemon colored mixture. It will take about 9-10 minutes.
- Once you have the thick mixture slowly add it to your chocolate in the saucepan a fourth at a time. I didn’t mix it all the way to show you exactly what this step this was. Trust me you will get a nice milk chocolate color.
- Now pour your chocolate mixture in your muffin tin. I filled mine almost to the top. Then slide in the oven for about 7-8 min. You really just want the cake to just settle.
- After 8 minutes take out the cakes. They should still have a little jiggle to them. Don’t do what I did and think they need “another minute”. You will end up with fully cooked brownies.
- Allow to cook and serve. You can sprinkle them with sugar or eat them with Ice Cream.
Enjoy
Tuesday, December 18, 2012
Discovering Your Inner Locavore Part 2: The Clothes We Dispose
Sarah Nelson - Slow Food Blogger |
One of the topics that I became
aware of while at my conference was the ways we waste and take part in large
scale pollution by choosing the clothes we wear. This wasn’t a topic of the
conference, but it was one of the topics in a book that I brought on my trip to
read. If you haven’t read it, I highly recommend “Sheepish” by Catherine
Friend. I got it because it looked to be largely farming-related, and I brought
it along to read between my classes. Eventually, though, I was forced to put it
away because it was laugh-out-loud funny. I enjoy this type of book at home
when I’m, you know, alone, but I didn’t really want to be labeled the crazy,
cackling, book lady in the corner so I saved it for the privacy of my hotel
room.
Prior to reading this book, my
thoughts regarding my clothes fell largely into three categories: cute,
comfortable or way too hideous to ever go in my closet. When I spent my days as
a suburbanite pencil-pusher, I worked hard to look like I fell out of a
magazine advertisement, but now a days, I find that my only major fashion rule
is that I won’t go out in public in my pajamas. I guess change is possible.
So you see where my clothes came from never crossed my mind unless you meant
Macy’s vs. Target. I didn’t lose sleep over pollution caused by my fashion
choices, and I didn’t even lose sleep over the idea that a first-grader in
Bangladesh may have sewn my newest blouse. I was basically morally and
ethically checked out when it came to clothes shopping.
You wouldn’t think that the
clothes we wear would affect the food we eat, but it does. If you’ll stick with
me, I’ll show you how it all weaves together.
1) Disposable
clothes
We are able to buy clothes so
cheaply these days that they have actually become disposable. Add to that the
constantly moving target of fashion trends, and clothes go in and out of our
closets faster than Clark Kent could don his cape. According to Friend’s research
with the EPA’s Department of Solid Waste, Americans throw away 68 pounds of
clothing per person per year.
Most of you are probably like me
and have already let yourself off the hook with the knowledge that you aren’t
just tossing your clothes in the landfill, your clothes go to Goodwill. Even so,
Friend goes on to say that only 10 pounds of the 68 is usually recycled or
reused in some way.
Clothing material falls generally
into two categories: natural fibers or synthetics. Natural fibers are something
like cotton or wool, and synthetic fiber is, in a nutshell, plastic. Natural
fibers will eventually biodegrade; however, those synthetic (i.e. plastic)
petroleum-based fibers are designed NOT to break down so guess how long they
live on in our landfills?
Bottom line: we’re buying (and then
throwing away) way too many clothes. I need to tattoo that directly to my
forehead. Although maybe the top of my right hand would be a better spot…then I
couldn’t miss it when I grab my wallet.
2) Plastic
clothes
When I consider the term “plastic
clothes”, I think of cheap sci-fi movies or maybe a certain blonde formerly
teenaged pop princess’ music videos. I do not think of my own closet or yours,
but they are in there. “Plastic clothes” is how I’m choosing to now think of
synthetic fibers.
What’s so bad about synthetic
fibers? Oh, let me count the ways.
I’ve already talked about how they
are haunting us in our landfills, but there are other things to consider. As
Friend points out, synthetics come from chemicals which come from petroleum.
Hello, energy independence? How bad do we want it?
Then, we have to consider the vast
amount of energy (read crude oil) expended in the production of these products.
Add to that what other byproducts result from the process: “volatile organic
compounds, particulate matter, and acid gases such as hydrogen chloride”. [Environmental Health Perspective]
But it doesn’t end there. After you
bring home your synthetic fiber pants or shirt, you wear it, and after you wear
it, you wash it. Endlessly, it seems, if you are the resident laundress of your
home. Well, scientists have discovered that tiny particles sheer off of our
plastic clothes and into our washing machines, and then what? I hope you aren’t
a big seafood fan.
“PCBs, DDT
and other toxic chemicals cannot dissolve in water, but the plastic absorbs
them like a sponge. Fish that feed on plankton ingest the tiny plastic
particles. Scientists from the Algalita
Marine Research Foundation say that fish tissues contain some of the same
chemicals as the plastic. The scientists speculate that toxic chemicals are
leaching into fish tissue from the plastic they eat.
The
researchers say that when a predator — a larger fish or a person — eats the
fish that eats the plastic, that predator may be transferring toxins to its own
tissues, and in greater concentrations since toxins from multiple food sources
can accumulate in the body.”[The New York Times]
It doesn’t all end up in the
ocean though. (I know. We were almost in the clear again, land-locked Tennesseans!)
Another researcher, Mark Browne of University College Dublin, found that these
itty, bitty plastic toxins also gather near cities particularly near sewage
outfalls. These micro-plastics are also dangerous because of how they absorb
other pollutants. Just like fish in the ocean gobble up the particles, I think
it is fair to speculate that the particles in the city get gobbled up by mice
and rats which in turn are food for cats and even possibly dogs which in turn
may become food for our feedlot meat animals. Remember “The Meat We Eat”?
The particles are so small that
we can’t see them, but we are ingesting them along with whatever they’ve
absorbed.
3)
Natural fibers –
Pollution?
Okay, so plastic is bad. Your
next obvious choice is…….cotton. Zooey Deschanel and Colbie Caillat have us
pretty well convinced that it is the fabric of our lives, and we feel good
about it.
As Catherine Friend reports:
“Cotton is the most-produced, most widely used fiber on the planet. Out of the
annual world production of natural fibers of 30 million tons, 20 million are
cotton.”
So, where does cotton come
from? It’s a plant, and for me, that was reason enough to feel good about it.
However, pollution is a problem even in what we tend to think of as a highly
natural product. The production of cotton uses twenty-four percent of the
entire world’s pesticides (usually petroleum-based) and eleven percent of its
herbicides (also usually petroleum-based) and is grown on less than three
percent of the world’s farmland. [WWF.org]
Those massive petroleum dumps
then leach into ground and drinking water, and before we know it, we’re
ingesting pollutants again due to what we choose to put on our body. Not to
mention that these pesticides are known to cause birth defects and even cancer,
and that is just what goes into GROWING cotton.
When you start looking into the
manufacture thereof, you start seeing more and more scary chemicals: sodium
hydroxide aka caustic soda, formaldehyde, sulfuric acid, bromines, urea resins,
sulfonamides and halogens.
Sodium hydroxide is a substance
that can severely burn the skin or even cause blindness in eyes. It is even
corrosive to glass.
The EPA has this to say about formaldehyde:
“It has also been shown to cause cancer in animals and may cause cancer in
humans. Health effects include eye, nose, and throat irritation; wheezing
and coughing; fatigue; skin rash; severe allergic reactions. “
Honestly, I don’t
even want to look up the rest of the chemicals because now all I can wonder
about is our water treatment plants. Are they really up to the job?
4)
Cotton and water
Since we’re already talking
about water, let’s consider something else: it takes 20,000 liters of water to
produce a single t-shirt and a pair of jeans according to the WWF. How
sustainable is that really? Because the industry needs so much water, they have
begun diverting the flow of rivers to meet their needs. The result? Google
images of the Aral Sea. If you go to NASA’s site (http://www.earthobservatory.nasa.gov/Features/WorldOfChange/aral_sea.php)
you can see exactly how vast the devastation is to the Aral Sea (which is
technically a lake).
NASA’s site states: “As the lake dried up, fisheries and the communities that
depended on them collapsed. The increasingly salty water became polluted with
fertilizer and pesticides. The blowing dust from the exposed lakebed,
contaminated with agricultural chemicals, became a public health hazard. The
salty dust blew off the lakebed and settled onto fields, degrading the soil.”
Knowing all this, what do we
do? There are some good options out there.
First of all, stop buying
clothes. I don’t mean altogether, but I think we can all agree that we buy more
than enough. We buy to excess actually, but if you are going to buy, try a
thrift, consignment or Goodwill store. If your friends get snooty with you,
simply explain you are a conscientious shopper who is saving the earth one pair
of jeans at a time. All hail, you queens and kings of reuse and recycle.
Second of all, organic clothing
is out there. That will cut down on the amount of pollution that we’re
supporting with our clothing habits. It is possible to get “good” cotton, but
it won’t be wrinkle-free. It doesn’t actually grow that way; it’s a chemical
process.
And thirdly, think animalistic
- as in sheep, haired goats, alpacas, llamas, angora bunnies, and probably more
that I’m not even thinking of. Release your inner weaver, knitter or crochet
fanatic, and if you aren’t any of those, don’t feel bad. Me either. If you want
to be, there is a fiber guild in Cookeville (and probably close to wherever you
live), or if you prefer shopping to any of these exercises, just google it:
organic knitwear, organic clothing, and go crazy. Well, not too crazy.
Remember, you’ve already bought clothes to excess.
Last but not least, have you
considered hosting a clothing swapping party? Get together a bunch of your
friends, ask them to bring clothes that they don’t want anymore and simply
swap! This is good for your wallet too! Reuse and recycle and have a party!
Again, I want to highly
recommend Catherine Friend’s book “Sheepish”. Besides being laugh out loud
funny, you will learn things you never knew about wool.
I’m sure there many other
solutions that I haven’t even begun to think of, and if you think of them,
please leave a comment. I need your great ideas too!
~ Sarah
Friday, December 14, 2012
French Bread Pizza
Happy Thursday everyone! Well this week we all survived all
of the 12/12/12 posts, lol. I didn’t post anything about the topic but I do
think it is pretty neat to say you lived through it. Ok so back to food now.
For those that don’t know I really enjoy pizza. That is something I never grew
out of from my childhood. Every so often we will have a pizza party at work. I
don’t show it but I always get pretty excited to see pizza boxes laid out with
a smorgasbord of toppings for my enjoyment. It takes me back to much simpler
days of childhood when our classroom collected the domino dots to get a pizza
party. So when I found this meal of course I had to try it. I used to buy the
frozen French bread pizzas from the store. Now I cook so no more frozen pizzas
for me. Check out what I found from What's cooking with Ruthie.
Ingredients:
- 2 French bread loaves
- 2 cups of mozzarella cheese
- 1 jar of pizza sauce
- Your favorite pizza toppings. I used pepperoni and sausage. But any of your favorite toppings work.
Hardware:
- All you need for this one is a pan lined with foil. Your dishwasher will thank you for the easy load.
Directions:
- Preheat oven to 500 degrees.
- Cut your loaves of French bread in half.
- Next add a ¼ jar of pizza sauce and a ½ cup cheese to each half
- Then add your favorite toppings. This is the fun part if you have kids
- Now just add the pizza in the oven for 6-7 minutes or until the bread is golden brown.
Monday, December 3, 2012
Discovering Your Inner Locavore Part 1: The Meat We Eat
When I was a teenager, I had a brief affair with
vegetarianism. For this, I blame Ralph.
I have a sister who is fourteen years older than I am. (She
appreciates me telling you this.) The best part about this is that she also is
an animal lover, and she was the one who had a farm first. Mostly, she had
horses, but other animals made appearances now and then, and really, without
her, I probably wouldn’t have ever seen a duck or a llama or a goat unless I
visited a zoo.
One of the animals she had was Ralph. Ralph was so smart. He
came when you called, and his favorite thing in the world was a good back
scratching. On top of that, he was a great listener. I loved Ralph. Ralph was a
pig. Don’t get all swine-a-phobic on me. He didn’t smell. He was very clean,
and he had lovely manners. He could have been the pig E.B. White wrote about in
“Charlotte’s Web”.
Whenever I visited my sister, I got to feed Ralph and give
him a vigorous back scratch, but if there was a family meal planned, then the
schedule was: wash up, eat first, then go out and play with the animals. One
day, our family went up for lunch. We washed up, set the table, sat down,
starting eating, and that is when it happened.
My mother said: “This ham is delicious. Where did you get
it?”
If you guessed Ralph, you are right.
I felt terrible. Guilt rushed in with that familiar sick to
my stomach feeling. I was EATING my friend! Honestly, I’m not sure if I could
have felt worse if I had been eating a human friend, but I was also 15 so I
realize that teenage emotions run a little to the over-dramatic. You see, I
just wasn’t prepared to think of Ralph as food.
However, I felt bad enough that I didn’t eat pork again for
almost 20 years. It took much less time for me to begin eating chickens and
cows again, but pigs were just too smart and too personable to be food.
So here’s my problem: I love animals, and I love the taste
and the nutritional benefits of meat. So what wins? My taste buds or my principles?
Is it even possible for both to win?
Commercial feed lots are not a nice place to be. You
probably already know that. I tried for years not to think about it. Many
animal rights advocates refer to feedlots, CAFO’s and factory farms as places
of torture. Many people roll their eyes at that description, but I actually
think that the advocates are right on the mark. For a good article on
conditions inside these facilities, check out this article by Mike Adams: http://www.naturalnews.com/022101_red_meat_factory_farms.html
I’ll just give you the highlights:
1) Overcrowded
conditions.
Overcrowding has more than its share of hidden dangers:
cannibalism, disease, filth. Dairy cows typically stand on concrete floors in
their own muck. Cows make up the largest percentile of manure producers of all
animals. The WWF reports that farm animals make up to 100,000 metric tons of
manure per minute so we’re talking
about a lot of poo.
Beef cattle have an average of 14 square feet to roam. The
National Resources Conservation Service recommends 1.5 to 2 acres of pasture
for a cow with calf.
Veal calves are chained and kept in dark stalls where
they are unable to move at all.
Pigs like Ralph live in metal crates that are about 2
feet wide; that’s not large enough for the average pig to even turn around.
Chickens live in cages that are about 1 foot square. Even
so-called “cage free” chickens live in over-crowded barns and usually never see
sunlight until they begin their journey to the slaughterhouse.
2) Disease.
Broiler chickens that are headed for your supermarket
are laden with Salmonella enteritis and the bacteria campylobacter which
results in diarrhea, cramping, abdominal pain and fever when you catch it. The
CDC says that this bacterium is one of the most common causes of diarrhea in
the United States. The CDC goes on to report that even one drop of juice from
raw chicken meat is enough to infect a person.
Swine are frequent carriers of salmonella, campylobacter,
yersiniosis (another diarrhea causing bacteria) and something called toxoplasma
gondii. This is a parasite that causes toxoplasmosis. According to a paper
published by the London Swine Conference in 2009, 22.5% of us living in the
United States have tested positive for toxoplasmosis. For most of this, this does not manifest
itself in any specific symptomatology. It is a “dormant, asymptomatic, but
persistent infection”. However acute toxoplasmosis in pregnant women may lead
to serious disability or even death of their unborn children. These diseases
are there mainly because of the unsanitary conditions that pigs are forced to
live in or the food that they are given to eat.
As for cows, have you heard of Mad Cow Disease? More on
this later.
3) Cruelty
to animals.
Chickens often have their beaks removed when they start
out their life in a broiler barn. Why? Overcrowding leads to cannibalism.
Chickens will literally peck each other to death. In order to reduce the amount
of money lost to this issue, commercial farmers simply slice off the beak.
Layer hens are forced to live in constant light so that they lay more eggs.
Hens that stop laying are frequently forced to go into molt by food and water deprivation
in hopes that this will jolt their systems back into egg production.
Beef cows are often kept conscious as the slaughtering
process begins. Some are even skinned alive. Often animals that are ready for
slaughter can no longer walk on their own due to the conditions they were
housed in, and so they are snared around the foot or through an ear and dragged
to the slaughterhouse.
Production pigs become so frustrated in their filthy
cramped conditions that they chew on the bars of their cages. We don’t think of
them this way, but pigs, like Ralph, are highly social and affectionate. Lives
spent in cramped, dirty conditions will literally drive them crazy.
4) What
they eat, you eat too.
Production animals are not peacefully grazing on
pasture. They are fed things that really defy belief, and the frightening part
is that these things make their way into YOUR body when you eat them. Common
feed ingredients as reported by Adams include: plastic (fed as an artificial
source of fiber), meat from their own species (that’s where Mad Cow Disease comes
from), manure, animal byproducts (this can include dead horses, euthanized dogs
and cats as well as road kill) and let’s not forget drugs and chemicals such as
hormones.
IDAUSA reports that the animals are pumped with so many
antibiotics that treating humans that contract salmonella from contaminated
eggs, milk or meat is very difficult because the disease has become antibiotic
resistant.
All those hormones being pumped into these animals to
make them grow faster and produce more have affected us as well. My only non-farming
sister is a teacher. She was telling me the other day about a third grade girl
at her school that had started her period. That, my friends, isn’t normal.
Well, I guess it is. It’s the new normal thanks to growth hormones in your food
chain.
As if that wasn’t bad enough,
these CAFO’s are responsible for large scale air pollution and water
contamination. Remember, when the EPA came out with that study that blamed cows
for global warming? Their theory was that all that methane from cow farts was bad
for the environment. It’s not really so much all the gas being passed by cows
as it is gas being passed through the engines of farm machinery and 18-wheelers
and planes and trains to get your meat to market that is the problem. Remember,
every food item on your table has traveled on average 1,500 miles to get there.
Don’t forget about the energy being consumed in the processing, packaging and
storage of these items. As if that wasn’t enough fossil fuel gobbling right
there, you have to take into account the fuel being burned in growing the crops
that feed these animals. (We’ll talk more about that in “The Soil We Despoil”.)
All that manure is no laughing
matter however. It’s not just that these animals are producing 1.4 billion
metric tons of manure per year. The real problem is that so many of them do it
in one localized area. The farm (if you can call it that) where these animals
are being raised in over-crowded conditions have nowhere to put all this poo.
Enter water pollution, algal blooms and acid rain.
If you are anything like me,
when you read this, it doesn’t make you feel good. Both my conscious and my
stomach are upset, but what’s the alternative? Many people, including me at one
brief point in my life, would say vegetarianism or veganism.
Here’s the problem: we’re built to be omnivores. We
biologically need meat. We need the oils and fats found in meat for the health
of our hair, skin and joints. They also aid in cognitive function and help
fight those nasty free radicals that can cause cancer. A human who doesn’t eat meat can, and
probably will have, protein and mineral deficiencies. Protein is a major
component of what makes our bodies run. If you only get your protein from eggs
and soy beans, you run the risk of biotin deficiency. Protein in veggies
doesn’t have the same amino acids as are found in meat, and it is much more
difficult (and sometimes impossible) for our bodies to break them down in an
effective manner.
So how does this really affect us? Wounds won’t heal as
quickly. Your skin will look dull. Your muscles won’t grow and what muscles you
already have may become weaker, and it is actually harder to think! If you
don’t believe me, check out www.healthguidance.org
– they’ll back me up.
Another side effect of vegetarianism according to
healthguidance.org is weight gain. I know. I was shocked by this. According to
them, vegetarians eat more carbohydrates to compensate for the lower levels of
protein in their bodies and voila! Weight gain.
Vegetarians are also missing out on vitamin B12 – in order
to make up for that loss, they have to take supplements. Which would you rather
have: food or a pill?
I don’t want to be a Debbie Downer here, but for many of us,
we’re caught in this quagmire. We like meat, but we feel guilty about how we’re
getting it. I, personally, don’t want to be part of the program that tortures
animals. So what’s our option?
Enter the small, local farmer.
I don’t intend to make every small, local farmer sound like
Mother Teresa because they aren’t.
There are likely poultry farmers in your area who have sold out to the
commercial industry, and they’ve got those poor broilers stacked in their barns
from wall to wall. However, there are farmers who are doing it right, and they
are who you should be looking for and buying from.
A small farmer is going to be breeding his animals towards
certain genetic strains, and in many cases, will be trying to either keep his
breed pure or establish a new breed. He will be concerned with good mothering
skills, perhaps coloring or other physical attributes and yes, production of
either meat or eggs or fiber. Fiber farmers (as in where your 100% natural
materials – like wool – come from) are concerned with the density, coarseness
and color of their fiber. It’s hard to manage all that information when animals
are packed together in a too small area. Actually, it’s hard to even get those
kinds of results naturally in that environment.
And remember the poo? Well, a small farmer has to have somewhere
to put it. He wants to avoid angry neighbors complaining about the stench so he
has to have a composting plan or a source for disposal. Your average small
farmer would have the ASPCA on him in a second if his animals were wallowing
knee or even hip deep in excrement.
Another reason that small farmers avoid over-crowding is
feeding. As a small farmer myself, I can tell you that a very good reason to
raise pasturing and foraging animals is that I don’t have to feed them as much
actual feed. Less feed equals less overhead. I want those babies eating as much
grass and herbs and weeds and, in the case of the chickens, bugs as possible! This
is healthier for them and for me. This will come up again in the “Soil We
Despoil” article. Small farmers understand that their resources are limited. I
have the same seven and a half acres to work with year after year no matter
what. I have to take care of it!
As I’ve already mentioned most of the diseases that our meat
animals carry stem from dirty or overcrowded conditions or what they are
ingesting. If a farmer is maintaining a clean environment where animals have
plenty of room to roam, this often takes care of itself. As I reported in an
earlier article (“I Have Egg-sellent News”), the risk of contracting
salmonella from eggs is about one in two million when those eggs come from
pastured birds.
Most farmers, who have chosen their profession, love animals. I wouldn’t have chosen this lifestyle if I didn’t enjoy it, and it stands to reason that if I love animals, I wouldn’t mistreat them. When I was at a farming convention recently, I was talking to a farmer who was relating some of the criticism she faced about raising animals to become the meat we eat. With her eyes welling up, she said, “I can feel good about what I do. My cows know their names, and they get cookies (cow treats) every day of their lives. When I load them on the trailer (that is headed for the slaughterhouse), I can look them in the eye.”
Most farmers, who have chosen their profession, love animals. I wouldn’t have chosen this lifestyle if I didn’t enjoy it, and it stands to reason that if I love animals, I wouldn’t mistreat them. When I was at a farming convention recently, I was talking to a farmer who was relating some of the criticism she faced about raising animals to become the meat we eat. With her eyes welling up, she said, “I can feel good about what I do. My cows know their names, and they get cookies (cow treats) every day of their lives. When I load them on the trailer (that is headed for the slaughterhouse), I can look them in the eye.”
Another farmer when discussing the butchering methodology
she uses for her chickens said, “There is dignity in the death I give them.” In
other words, we aren’t out there like a bunch of crazy animal serial killers. We
don’t get off on kicking dogs or drowning kittens. We care. We know the cost of
a life lost. We struggle to help our baby livestock survive, and sometimes, we
cry when they don’t. More than our bank account is invested in what we do.
I had someone who didn’t like the fact that I raised
chickens for meat talk to me once, and like I’ve already said, vegetarianism is
a viable, principled opinion. I used to be a “meat is murder” kind of girl
myself. So I asked, “Are you a vegetarian then?” Well, no. “Oh, well, where do
you get your chicken?” She named a large, commercial producer: Perdue.
Despite his good guy persona in his commercials, I can
guarantee that Frank isn’t out there spending quality time with his chickens
every day. They are raised just like all the other CAFO animals are:
overcrowded, dirty and cruel. You can check out a complaint filed against
Perdue Farms, Inc. here: http://www.animallawcoalition.com/farm-animals/article/1485.
Knowing this, I asked this lady, “Wouldn’t you feel better
knowing that the chickens you eat are like mine? Having a good life before they
are slaughtered? They are out every day in the sunshine, eating bugs and
running around. Doesn’t that seem like a better quality of life?”
I guess that is fundamentally my question. If you aren’t
willing to be a vegetarian, don’t you bear some responsibility for where your
food comes from and how those animals are treated and what it is ultimately
doing to our planet?
So how can you be really sure about the quality of life for
these animals that you eat and the quality of meat that you are purchasing? Be
informed. Ask a lot of questions. Don’t worry about being rude. If you call me,
you can ask what my animals are fed. You can ask where they live. You can ask
me about hormones and antibiotics. Actually, if you call me, you’ll probably
get an invite to come see for yourself! I can always use an extra set of hands
during chores. If a farmer isn’t willing to let you see his farm, I’d be very
concerned. Likewise, if you do go see it and don’t like what you see, keep
shopping!
Here’s the thing: I eat meat from the animals I raise, and I
feel confident about what I’m putting in my body. I don’t feel that way
strolling down the meat aisle at the grocery store anymore. I’m afraid of what
goes in there.
A friend and I were actually talking about the (try not to
laugh) zombie apocalypse the other day. She said that her husband asked her if
things got really bad, would she be able to eat her dog. She said no. The sad
truth is she might already be eating a dog because euthanized pets are in the
feed fed to commercially raised animals. Try looking your Labradoodle in the
eye right now. It’s uncomfortable, isn’t it? I do not want to support cruelty
to animals.
I do not want to recycle, reduce and re-use but avoid one simple
lifestyle change that could be a crushing blow to pollution. Remember the
introduction to this series? Barbara Kingsolver said that if each person in the
U.S. “ate just one meal a week….composed of locally and organically raised
meats and produce, we would reduce our country’s oil consumption by over 1.1
million barrels of oil every week.” I
want that. I want energy independence, and I can be part of the solution.
These are all very good reasons to eat locally and
knowledgeably.
So, I’ve got to ask you, what’s in the meat you eat?
~ Sarah
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