I was surprised that he was featuring Joel Salatin so much. While there is an almost-worship of grass-fed meats around here, there seems to be little talk or interest in how we actually pull that off. Where I come from, Joel Salatin is just old news. Not that it is out-dated, its just that I thought everyone had naturally been following the guy pretty closely all along. Do you think the exposure to such topics should an increasing topic in the paleo world?
I for one think it's nice to see him bringing up people who have done a lot to move grass-fed beef into the limelight. I can't even imagine if I had tried to go paleo 10 years ago what the market for grass fed meat would of been.
Salatin has an interesting model and I like the idea of the "foodshed" in theory but it only works if every community has a central farm similar to his own. His refusal to sell outside a 4hour drive from his farm is effective at supporting his own community but only works if you decentralize as an owner of multiple locations.
From a business standpoint the only way his business can grow is if he purchases a farm in an adjacent foodshed and only sells to that area. Not quite as practical as just shipping the meat.
But still, a delightfully optimistic, perhaps utopian, approach.
I met Salatin a few years ago at a conference at which he was a very effective and entertaining keynote speaker. His farm is called Polyface Farm in Virginia. In as far as he and his family continue to raise high quality flesh foods and have a lot to teach others about these practices, he is of course needing to support his family and needs to earn money to do that. But, I do not think he'd be interested in expanding his business as mentioned above to have a fuller bank account. He would be interested in helping others by sharing what he knows. If you google his farm's name, you'll find a lot of information about his practices.
Yes i do think it's important...when i first started researching grass fed to buy in Colorado I remember going to every one of my stores asking..."Do you have grass finished?" Every butcher knew exactly what I was talking about...not ONE of my friends or family did...even the health conscious ones. Good question Loon.
Love his stuff, the more exposure he gets the better. His ideas surely are getting a foothold and I know the group i buy from was greatly influenced to change over to his methods and offer good food to the mid west here. Hope to see more of him and his type of farming in the future.
Of course one of the few problems I see coming up is the "grass fed" label by the USDA. OMG they will likely try to charge the small farmers an arm and a leg to get this label. One reason I like the 4hr. type rule. That way you don't need some gov. extortionist label to tell you whats good, just go have a look!
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