I was a vegetarian (and even tried to be a vegan) for several years before moving in with my husband, who is a committed carnivore. At that point, I had to make a choice: cook 2 meals for each mealtime (or add an animal protein on top of a vegetarian entree) or go back to eating meat. I have to admit, I was a vegetarian for health reasons more than for ethical ones, and I have always liked the taste of meat, fish, and poultry. I was a miserable vegan - love dairy and eggs to much for that to work. When I took a look at my vegetarian diet, I came to realize that I was probably better off eating some lean animal protein in place of so much dairy, so that was ultimately the choice I made.
When I was pregnant with my daughter, I suddenly discovered that animal protein, particularly chicken, always tasted "off" to me, even after the initial morning sickness wore off. The first time it happened, I thought the chicken was just bad and returned it to the store. The second time, my husband swore it was fine, but I could not bring myself to touch it - it didn't taste spoiled, it tasted chemical. I started buying organic chicken - that seemed a bit better. We went that route until we lived in California, right next to a fabulous farmers' market that housed a pastured chicken vendor. Wow. I was shocked by the difference in taste and texture and never thought to buy another chicken from the store.
When we moved to Michigan a bit more than a year ago, I found a wonderful organic farm that also raises chickens - Two Creeks Organics. We have bought all our chickens and most of our eggs from them over the past year and happily joined their chicken CSA this summer. There's nothing quite like a chicken that has been happily ranging around eating what it was born to eat, then cooked before it's been frozen! Once last winter, we had a craving for a roast chicken but no Two Creeks birds in the freezer. I decided to buy an organic, cage free bird at a very high end local supermarket and paid a lot for it. Imagine my shock when I got home, opened the package, and could smell nothing but bleach rising from the bird! Not making that mistake again.
We've switched to buying local beef from McLaughlin Farms, pork, duck, turkey and lamb from Back Forty Acres and we belong to a buying club that delivers sustainably caught frozen fish to our group twice a year. The flavor and texture of these locally raised products are incredible - even my husband, who used to order steak any chance he got in a restaurant, now takes one bite and sighs disappointedly, "It's just not the same." If we eat in a restaurant that does not specifically advertise that they source locally and sustainably raised meat, my daughter and I often choose vegetarian options in restaurants simply because we know we'll be disappointed in the meat dishes and we don't want to support conventional meat production.
The point is, by choosing to eat locally, sustainably raised animals, we are not only being kinder to our bodies and our environment, we are also supporting our local food economy. Many small growers of sustainably raised animals are struggling - they face tight rules and regulations that are often applied across the board, whether one is a tiny producer or a huge industrial feed lot and slaughter house. These rules will ultimately put the small producer out of business. Yet where do we hear about massive recalls of hamburger, chicken, eggs, etc.? Invariably, it's the large-scale producers who are at fault. Want to feel good about the protein you bring into your house and onto your cutting board? Go local and sustainably raised. If you choose to support your local farmer, you will be shaking the hand that feeds you - and being acquainted with the owner of that hand goes a long way toward ensuring you will be getting the highest quality, safest product to your family.
Where to look? Local Harvest and Local Orbit are two organizations that work to connect consumers with local products, most of them sustainably raised/organic.
Of course, the major issue is cost. As odd as it seems, it does cost more to buy food that is not processed, has no additives, etc. Want local, sustainably raised animal protein? You will pay a premium price. But is the alternative to throw up your hands and go back to buying "cheap" meat from those horrific CAFOs (confined feeding operations), encouraging further deterioration of our environment and our communities? If you can afford to buy in bulk (1/2 a hog, 1/2 a lamb, 1/4 or 1/8 of a steer) and have a meat freezer, you will see savings - it won't seem that way when you write the check for the meat, but when you don't spend the money at the supermarket on a weekly basis, the savings will add up.
We've made the adjustment by buying the premium meat but eating less of it. Our weekly menus regularly include vegetarian meals, Chinese food (which uses meat as a condiment, not as the focus of the dish), and dishes where 1 lb of ground beef can be stretched to make 2 meals for 4 plus leftovers for packed lunches.
If you are serious about changing the food system, for your health, your environment's health, and the health of the economy, check out this blog post on Grist.org. Written by a producer of sustainable meat, it contains lists of questions/suggestions for those who are really ready to jump into the movement. Although I am not wild about the sometimes hostile tone of the piece and my inner niggler hates the lack of good editing, if you read through the lists, you will definitely see how far along you are in the journey from the perspective of the small producer - it's eye-opening to walk a mile in her shoes, for sure!
Most importantly, don't become discouraged - as the Chinese saying goes, a journey of 1,000 miles begins with a single step. Just make sure the step is in the right direction, and that you keep on, even when the going gets rough.
