The US Department of Agriculture really, really doesn’t want us to read this report, which proves the connection between factory meat and MRSA, the antibiotic-resistant staph bacteria that now kills more people each year than AIDS.
How to tell when meat or poultry is "off"
The further degradation of our societal food skills are examined here, with small town food craftsmen becoming an endangered species, in this case, my local butcher.
Natural Home editor-in-chief Robyn Griggs Lawrence pledges to go 'Meatless in May' to raise awareness about the environmental effects of consuming meat.
Veggie meatloaf makes for a hearty, delicious entree or side dish perfect for vegetarians and vegans at Thanksgiving. Check out these three varieties: one features chickpeas, one lentils and one vegetarian meat substitute.
Taking into account production, processing, consumption and disposal, the Environmental Working Group found that if everyone in the U.S. gave up meat or cheese one day a week for a year, it would be equivalent to taking 7.6 million cars off the road.
Advances in technology, beefier construction, and radical updates for increased automation result in Wood-Mizer’s most productive & high-tech industrial sawmill ever
We've reported on the fraudulent practices of Horizon Organic and Aurora Dairy before. Now, a federal judge has suspended one of their suppliers, Promiseland LLC., from organic commerce.
In eggs from a healthy chicken, proteins found within the egg white control the growth of dangerous bacteria. If a chicken is infected with salmonella, the proteins can't protect you.
The U.S. Department of Agriculture and the American Egg Board are being sued for using $3 million in public funds to fight a phase-out of inhumane farming practices.
Natural Home editor-in-chief Robyn Griggs Lawrence explains the environmental effect of consuming too much meat and offers tips on how to incorporate more vegetarian meals into your diet.
Why locally-raised clean meat costs more than feed-lot meat; the role large USDA-inspected meat processing facilities play in the food chain. Plus a bad joke.
Cole describes some not-so-honest butcher practices involving meat loaf mix. Buyer Beware!
Recipes and ideas for meals with less meat.
Delicious, nutritious quinoa gives nutty goodness to this summer dish that takes advantage of tomatoes, corn and eggplants--summer vegetables at their best.
Perfect for spring, this pasta dish can be made with the spring herbs that are popping up in your garden or market and a little leftover wine (either red or white will do).
When you celebrate Meatless Monday with hearty, savory Mushroom Bread Pudding, no one will miss the meat.
Advice on how to get the most tender and flavorful meat from your chickens.
Cole discusses the challenges faced by organic meat raisers, as well as the health benefits of consuming organic meats.
Rabbit is delicious and extremely good for you.
A new guide-to-meat book.
It's a challenge to describe the place where I take my livestock when it's time for them to cease being my companions, and to become my product instead. I call Steve's Meats in DeSoto, Kansas, the "packer." And, indeed, when I stopped off there this morning they had about 800 pounds of beef frozen and packed, ready for me to take home. It filled the freezer to the rim.
The Gourmet Butcher explains the best ways to re-heat red meats.
Cornish cross and heritage chickens are two types of chickens often used for meat. There’s considerable debate about which tastes better, which is easier to raise and which is more “ethical.”
Tender slices of grass-fed flank steak have an out-of-this-world flavor, which is perfectly complimented by this flank steak marinade featuring mirin and maple syrup.
Instructions for building a cold smoker (and three other things you can do with steel oil drums).
Just because the package says “local,” doesn't guarantee that it is.
Small-scale local meat producers are teaming up with mobile slaughterhouses to make local meat more sustainable, accessible and affordable
A comforting herb-baked macaroni makes for a simple meal on a short winter night.
This coming Tuesday, March 17, new legislation will be introduced in an attempt to protect Americans from antibiotic resistance. The Preservation of Antibiotics for Medical Treatment Act of 2009 will end the use of certain antibiotics in agriculture unless animals are sick.
H1N1, or swine flu, didn't have to be the epidemic it is today. Are factory farms to blame?
Legislation to control the use of antibiotics on the farm is gaining momentum in D.C., and emotions on both sides of the issue are heating up. Tell us what you think of the bill.
What's behind the food contamination issues plaguing us of late? Poop. Plain and simple. The Cornucopia Institute weighs in.
Flashy technologies billed as holding the key to an “age of plenty” cannot ward off future hunger. But strong rural communities working with, not against, nature can create an age of sufficiency.
Have you ever wondered what is in an "industrial" doughnut?
Cruel treatment is the norm in industrial poultry production. Consumers can help stop inhumane treatment by choosing to support local producers who do not put profit ahead of humane treatment.
Creamy, delicious Parsnip Flan with Roasted Beets takes advantage of the last of the stored winter vegetables. Pair it with fresh spring greens for a wonderful spring meal.
This Meatless Monday, whip up a batch of Julia Butterfly Hill's Top Anything Sauce, made with peanut or almond butter, and make a meal out of fresh veggies and quinoa.
Going meatless is a breeze when corn is at its late-summer best and the garden is bursting with squashes. Southwestern calabacitas is a delicious, hearty summer stew that makes the most of this bountiful season.
There is no “one size fits all” bunch of information that works every time in every location, every person, and for every goat.
Pigs can be a great source of healthy and humanely-raised meat in an urban setting thriving on the leftovers of humanity.
Cole remembers some of the not-so-great things he saw in supermarket meat departments.
Cole's tips for the best stew meat, and his favorite burger recipe. Plus a chance to win a free Gourmet Butcher DVD!
Butcher and meat expert Cole Ward gives a simple explanation of what "meat" actually is.
A brief description of what happens after slaughter.
If you’ve always wondered how to make sausage at home, this primer will get you started in sausage making.
Composting doesn't need to be complicated. It's time to throw out the guide book and start letting nature take its course. Meat? No problem. Bread? Don't worry about it. Human waste? Why not? It's easy!
How do folks get from city dwellers to homesteaders? Annie Warmke interviews Carie Starr, owner of Cherokee Valley Bison Ranch in Central Ohio.
How we prepared and ate all the meat of the goat Caleb raised and butchered.
Recipe for Southern-style shrimp and grits, made with superb Floriani Red Flint grain corn.
The U.S. Food and Drug Administration is accepting public comment regarding a draft Guidance for Industry #187 — to clarify regulation of genetically altered animals.
It's hard to shop responsibly sometimes, especially for meat. There are so many different label claims that it's hard to remember which are meaningful and which are just fluff. Here's a handy reference card that will give more power to your purchases.
The Center to Expose and Close Animal Factories employs a strong legal background to take on industrial agriculture. Learn about their plan to clean up the business for good.
There are a lot of changes we'd like to see made to our food system this year. Add your own.
The process of mechanically tenderizing steaks creates a food safety hazard by transferring bacteria that otherwise would be limited to the surface of a steak to the entire cut of meat, inside and out. Rare steak lovers, beware.
MOTHER EARTH NEWS interviewed poultry advocate Oprah HenFree at the MOTHER EARTH NEWS FAIR.
Important provisions in the Consolidated Land, Energy and Aquatic Resources (CLEAR) Act have been removed, which would leave the Gulf of Mexico open to damage from unsustainable fish farming methods.
Government subsidies to corn growers results in foods that are less expensive then they should be, resulting in people eating more than they normally would.
The Environmental Protection Agency has given the go-ahead to Dow Chemical for its genetically modified 2,4-D resistant corn.
The National Animal Identification Plan will be easily implemented by large factory farms, but it means trouble for smaller operations. Will the system really keep us safe from disease, or will industrial ag and tracking system manufacturers be the only beneficiaries?
Join the conversation about the best way to ensure a safe food supply.
While conservation is neccessary for providing for an ever-growing human population, it alone cannot solve our problems. In fact, it may distract us from the real issue at hand.
We strongly support keeping a few chickens (hens only) within city limits. Feel free to use this statement if you're working to get an ordinance passed to allow chickens in your city.
Whip up this delicious vegetable-based soup tonight. You'll never miss the chicken.
Rich, creamy Parmesan and Brie Polenta is a Meatless Monday meal fit for a king.
This fresh spring soup is rich and creamy without the heaviness of cream.
If spring is giving you peas, it's best to eat them right away before their sugars degrade. Here's how to whip them up into a wonderful spring soup.
If fiddlehead ferns are popping up in your local market or local woods, grab them while you can. Incorporate this fabulous, fleeting spring treat into a fresh, slightly tangy pasta dish for Meatless Monday.
Ann Harvey Yonkers, founder of Washington, D.C.'s FreshFarm Markets co-op, nests eggs in a bed of wilted fresh greens for a delicious meatless summertime brunch or dinner.
Chef Gordon Hamersley's Vegetable Tian makes use of tomatoes, squash and eggplant--all in their prime right now.
These recipes with filling, protein-packed whole grains such as quinoa and millet are great options for no-meat or low-meat diets.
Readers share their best ideas for saving money on meat and their recipes for almost meatless, flexitarian meals.
Cole explains the term "dark cutter" as it applies to the effect of stress on meat animals, and eventually, its affect on consumers.
Cole takes you through the first steps in learning to cut your own meat - sourcing.
Fired up our smoker for the first time and made yummy use of our summer's Kokanee Fish Catch to smoke fish.
Preserving meat at home by making pork confit.
Skip the steaks if you're firing up the barbecue tonight. Marinated and grilled veggies and tofu, served up with wasabi mayo on grilled bread, is a hearty, delicious way to celebrate Meatless Monday.
Celebrate Meatless Monday with this sweet, tangy spring risotto.
Sauteed spring greens and mushrooms dress up polenta in this nutritious, satisfying main dish.
We're probably on our way to a population-related catastrophe, after all.
Sustainable farming expert Michael Pollan has some words of wisdom for the next president of the United States.
Relax: HR 875 isn't a bill to outlaw organic farming, as you might have heard. But it's not exactly good news for pesticide-free producers, either. Here are the details.
Smithfield's hog farms produce a lot of meat and make a lot of money, but at what cost? Can we continue to look the other way as they pollute waters, abuse animals and terrorize their neighbors?
Take an imaginary journey from the High Arctic to California, as we examine food insecurity, waste, hunger, and culture clash.
Where are we headed, vis a vis our food systems? Can we as individuals make a difference in our food? Yes!
More on the much-feared food safety bill, HR 875, and its Congressional counterparts.
Hog butchering was a common farm chore done in the early winter. It provided much of the family's meat in the wintertime. It provides healthful food, exercise and a wonderful experience of community.
The tale of Carlotta's last day. A trip to the processor. Real happenings on a goat farm, it's not always lollipops and rainbows.
I don't get grossed out very easy - but this special cut of beef made me cringe!
Getting ready for Goat School is always a daunting task, but once all of our new friends start arriving, we get excited! What a great time learning all about goats!
Cole Ward - AKA The Gourmet Butcher - introduces himself
Keeping feeder pigs over the summer is a good way to use garden leftovers and produce great tasting home-grown pork!
One locavore takes responsibility for raising and slaughtering her own chickens.
Julia Butterfly Hill understands the need for extreme measures when it comes to environmental activism. In the late 1990s, she spent 738 days living in a redwood tree named Luna, to bring attention to the plight of the world’s ancient forests. Through her vigil, she negotiated to permanently protect the 1,000 year-old tree and a nearly three- acre buffer zone. She says that our forks are also powerful change agents.
“I love food!” Hill told Natural Home & Garden. “I love preparing meals that are both decadently delicious and happily healthy. I’m a joyous vegan, and I celebrate how fabulous this lifestyle is for my body, my world, my planet, and for the animals as well.”
Hill eats animal-free food that’s organic, local, in season, and free of added junk—food that she calls “a celebration of life.” Her recipe for delicious vegan lasagna takes about a half hour to prepare and provides plenty of opportunity for interpretation. If you don’t have fresh herbs on hand, substitute 1 teaspoon each of the dried herbs or 2 tablespoons Italian Seasoning.
Fusion Bread Salad makes use of the cherry tomatoes and basil that are prime right now--and you don't have to heat up the kitchen to make this hearty, nutritious main dish.
Make homegrown tomatoes the star of tonight’s dinner by whipping up Marcella Hazan’s Tomato Sauce with Butter and Onion. Made with just three ingredients, this sweet, rich sauce is a classic.
This blog post started life as an article in The Natural Farmer,published by the Northeast Organic Farming Association (NOFA). It could be said to herald the birth of that entity we have come to call The Cynical Optimist.
A quick essay regarding the "size" question of a top bar hive, from the bee's point of view - where it's all about the "volume"!
It helps us feel better to know "why" things happen, but we don't always get to know that answer...
By the 4th of July, there's a palpable shift in the feel of the beekeeping season. New beekeepers wish for more guidance, and may even be wondering why they started this project! Here's a little reassurance that you are not alone in your endeavor.
Wendy Albright remembers visiting her grandparent's farm where practicing organic living was the preferred way of life; they exercised natural crop cultivation, gathered fresh chicken eggs, canned both vegetables and meat and the term "eating like a thrasher" became a reality.
Vermont farmer Walter Jeffries details all the cuts of meat on a pig, as well as many other uses of the animal, from working the soil to providing delicious lard for baked goods.
Tackling the old wives tale I heard recently down at the hardware store how a penny inserted into the flesh of a tomato plant stalk will help that plant fight off or maybe prevent a blight attack along with data on trying to trap a wild rabbit.
describing the upcoming fun photo contest with the theme being chickens and the fun they either have or give. Figs and more figs are at the heart of the obsession.
A few months back I heard a comment on an NPR radio program that really caught my attention. The program was about the local food movement and at one point the guest on the show said, “Now remember - just because it’s local doesn’t necessarily mean it has a smaller carbon footprint. That Argentinian apple that was shipped on a barge with thousands of tons of other apples may actually have required less fuel per apple than the apple than came from a few hundred miles away in the back on a farmer’s pickup.”
As modern farms increase production using monoculture crops, the nutritional value of the harvests diminishes, along with the economic stability and self-reliance of the farmers and their local communities.
Summing up pasture data where it relates to chickens and customizing land to better suit poultry and their behavior and stomachs. Measuring oil viscosity levels and rescuing a trailer with a portable winch were some of our favorite things.
The New York Times reports our carbon emissions in 2011 were the highest on record. Reduce your family's carbon footprint by choosing vegetarian recipes such as Fennel and Leek Soup and Delicata Squash Stuffed with Wild Mushrooms and Herbs.
Black bears and rural living go hand in hand in many parts of North America. So how do you keep bear/human conflicts to a minimum?