Currently Browsing: Farm animals

USDA hearings on NAIS

Will they really listen? The Rural Blog reminds us that the USDA is holding "listening sessions" about the National Animal Identification System (NAIS). The last two will be in Storrs, Connecticut on May 27 and Loveland, Colorado on June 1 (location information and a link to the NAIS comment page at USDA)....

Straight to the superbug supersource: Q&A with Maryn McKenna about MRSA in people — and pigs

Everyone's up in arms about historian James McWilliams' New York Times op-ed last week, misleadingly headlined "Free-Range Trichinosis," about how a study found more pathogens in pastured pigs than factory ones. Many bloggers have taken McWilliams to task for omitting the industry funding source for the...

Digest – News: Flesh-eating bacteria, wallet-eating food companies, and eating, righteously

Makes your skin crawl: As previously reported here, a flesh-eating, antibiotic resistant bacteria is killing 18,000 Americans a year and is carried by 45% of farmers and 49% of pigs in Iowa. Nicholas Kristof's piece concludes that we may be getting more than we bargained for in creating a food system that...

A valentine for my farm

It's that time of year...we are inclined to dig up our innermost feelings for our loved ones and shower those lucky souls with evidence of that love. Cards, candies, and caring words in celebration of relationships. I am doting on the relationship that keeps me alive and well. Often neglected and in a...

Taxing cows to curb climate change

When you fill your car's tank, you pay a gas tax. Someday, when you fill your belly with cheese, milk, or steak, you might have to pay another type of gas tax — one levied on the methane and nitrous oxide emitted by the cows that produced or became your food. Bacteria in a cow's gut help digest what the cow...

Hannibal Peckter: When being Mother Hen isn’t all it’s cracked up to be

Post updated 11:27 a.m. with punnier new headline, hat tip to Impolite Company Editor's note: We're pleased to announce that frequent guest contributor Debra Eschmeyer has consented to join the Ethicurean team. Debra is an Ohio organic farmer, farm-to-school activist, and one of this year's distinguished...

Happy Thanksgiving from the Ethicureans

I hope all of you are getting ready to enjoy a locally inspired feast, or one with at least a couple Ethicureanish dishes on the menu. I'm a bit sad I won't be cooking at home this year. I'm unfortunately stalled in the airport en route to Scottsdale, AZ, where if the rain lets up I shall be hanging out...

Oprah show torpedos CAFOs, gives props to Prop. 2

As just about everyone probably knows, most of Oprah's Tuesday show was devoted to reporter Lisa Ling's "How We Treat the Animals We Eat" investigation. I don't have cable, and thought I could watch the episode one way or another but could not, which I feel stupid about. Fortunately friend o'Ethicurean...

Digest – News: Farm Bill deals, Utah milk labeling, dairy-cow Crohn’s connection

The Ethicureans were assisted in these posts by Leslie, on loan from the Eat Well Guide, and Jack of Fork & Bottle (who was not responsible for any typos you may find). If you only read one Farm Bill status report…: It should this one by Caroline Lochhead. The lede says it all: "As Sens....

Back to the future: Maryland’s Springfield Farm is new old-school

From Leslie Hatfield Last weekend, my partner Jaimes and I picked up our friend, Nikki, in a bright yellow rental car and drove about 20 miles outside of Baltimore to Springfield Farm. I'd discovered it through the Eat Well Guide (which I blogged about here last week) and had been there once before, to pick...

Downer and out: Will this be the cow-tipping point for the U.S. beef industry?

The Humane Society has managed to get graphic footage of workers at a California slaughterhouse using forklifts, high-pressure water sprays, wooden sticks, and electric shocks to get sick cattle up on their feet so they can pass USDA inspection and be processed into America's food supply. Filmed by an...

Eating local in Tucson for the holidays

The following is by Ethicurean buddy Rachel Cole. Rachel has worked for Alice Waters's Cafe Fanny, apprenticed on an organic farm, and worked with Jessica Prentice at Three Stone Hearth Community Kitchen. She is in her final year of a master’s in holistic health education at John F. Kennedy University...

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