Hug your hamburger
My husband Bill and I operate a small farm–sheep and lambs, hens and eggs, turkeys. I’m a vegetarian. But, I’m willing to raise meat for the table as long as the process is humane–a good life for the animals who feed people, and a good death. With a few other people, we’re working on getting a mobile slaughtering unit up and running, which would increase capacity for farmers who wish to bring meat to market and would offer humane end-of-life handling for the animals.
Renee Smith is our interim manager for the project and she sent me this link to a CBC series on meat production in Canada which mirrors the industry in the USA.
Do you think about how meat is produced when you shop? I’m curious about how important this is to consumers across the region. Weigh in below.
Tags: meat production
Where our meat – and eggs, and veggies – come from is important to this household. We aren’t purely local by any means, but we try to eat as much locally raised meat as possible.
You may be interested to learn that Cornell Cooperative Extension of St. Lawrence County just sent off a grant that would set up pastured poultry operations on at least 5 farms, and bring a mobile chicken processing unit to the region for a year.
A mobile unit would be great thing! I know quite a few farmers who were frustrated last summer by backlogs at the local butcher’s and difficulty in transporting animals when the weather turns hot. If you do get the processing going, give us the info and I’ll pass it on.