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In Part I of Out To Pasture, Nelson Harvey riffs on the history of the NYC meat trade and the challenges faced by local farmers struggling amidst a paucity of New York State slaughterhouses and a rising demand for local meat.
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The Challenges Faced By Farmers Trying to Satisfy Increasing Demand (5:40)
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Nelson Harvey, meeting the demand for local meat in NYC and beyond, heritage pigs, grassfed beef, Manhattan central stockyard, farmers brought live animals to town where butchers would buy them and slaughter them on the spot, Gustavus Swift started slaughtering animals in Chicago and transporting refrigerated carcasses, Swift saved money by avoiding putting whole live animals on trains and only shipping the parts of the animal that people will actually eat, prices of beef dropped 20%, drop made beef America's most popular meat, NYC slaughter houses close, network of stockyards fell by wayside, Chicago replaces New York as city of meat, Gustavus Swift was Nelson's great great great grandfather, eating locally has become a fashion and political statement, the rockstar appeal of butchers, demand for local meat in NYC exceeds supply, more than 650,000 tons of meat flown into NYC every year, could New York ever be a center of meat production again?, in 1800's cattle buyers and butchers appraised meat for purchase at stockyards, farmers and butchers racing to meet demands,Towards a Mobile Slaughterhouse (10:10)
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Judith LaBelle, Glynwood Center: working to find ways to save farming in the Northeast, total farmland in tristate area decreased by more than 18% from 1974 to 2002, what's been happening to all of this farmaland, strong development pressure for second homes, high costs of doing business near the city, national forces: growth of agribusiness and industrial farming, recently there has been a counter trend: change in type of farming and more small farms reflecting the growth of consumer demand and direct sales, who is farming now?, what types of farms are predominant in Hudson Valley, big mix of types of production, nearly 1000 square miles of farmland left in the Hudson Valley, in today's market a farmer producing niche vegetables on a few acres might have a higher net income than a beef or dairy producer on a few hundred, growing market for direct sales to restaurants or CSA's, farmers making more by selling direct, relationship between number of slaughterhouses in Hudson Valley and number of farmers, why raise livestock if you're not confident you can get it to market and get a good price?, at the moment only four USDA slaughterhouses in Hudson Valley and all are operating at capacity, animals are often butchered inproperly, mobile slaughter facilities?, Glynwood working to develop a mobile slaughterhouse,Dan Welch: Increasing the Amount of Local Meat Produced and Sold in NY State (9:56)
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Dan Welch, Cornell University Grasslands Utilization Project, trying to address issues surrounding vacant pasture land available in New York, difficulties faced by farmers trying to access vacant pasture land in NY state, abandoned agricultural land, farm consolidation, marginal land left behind, what's keeping farmers from farming the 3 million acres of unused farmland in NY state?, in some cases there is not a clear cut land owner for farmer to approach about buying, New York principally a dairy state,To comment on this episode click here. There are currently Comments
First Aired - 09/18/2009 04:00PM
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On this week's Farm Report, Heather and Lorenzo interview Chris Mittelstaedt, CEO and Founder of FruitGuys, a San Francisco based company thwarting the junk food crisis at large offices by delivering locally sourced fruit to replace conventional snacks.
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Planting the Seeds for FruitGuys (13:26)
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CNN, getting fruit into major offices, cold calling to start a business venture, nutrition as a career path, rebranding fruit, re-thinking the experience of fruit in a modern context, forging relationships with farmers, sourcing produce properly, to be sustainable you have to be economically sustainable, family-owned business, keep your employees happy, the five R's, Fruit Guys buy fruit direct from the farmers, high costs of sourcing organic produce, conventional vs. organic produce, www.fruitguys.com, 1-877-FRUIT-ME, The FruitGuys, hatching the FruitGuys idea,Chris Pitches HRN on FruitGuys (9:08)
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FruitGuys replace your office's junk food with a healthy alternative, people that fall into a high Body Mass Index have a higher rate of absenteeism, having healthy employees helps your company's bottom line, the morale change brought on by fruit in the workplace can be astounding, fruit=the new water cooler, if your employees are healthy your financials and your company are more healthy, FruitGuys' community initiatives, touch points in the supply chain, Farm Stewardship Program, FruitGuys donate all the fruit that doesn't meet their quality standards to charity, American food deserts,Staying Innovative and Imaginative (8:02)
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the dot com boom, dealing with the bubble burst, getting through the recession without job cuts, new product development, market research, flexibility, if you're not growing you're dying, stay constantly innovative, grow your ideas and opportunities, Chris' educational background, American University,To comment on this episode click here. There are currently Comments
First Aired - 11/21/2010 02:00PM
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This week on Cutting the Curd Anne continues her State of Cheese series with a look at Utah and the state's growing interest in sustainable food. Steven Rosenberg of Liberty Heights Fresh calls from Utah to talk about how eating some unsavory cafeteria food began him on a quest to finding the freshest and most delicious food available and ended in the form of Liberty Heights Fresh, one of the best places to find sustainable cheese and produce in Utah. This episode was sponsored by Cabot Cheese of Vermont, Dairy Farm Family owned since 1919.
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Cutting the Curd Introduction: State of Cheese - Utah (19:40)
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Heritage Radio Network, Anne Saxelby, Cutting the Curd, State of Cheese: Utah, Steven Rosenberg, Liberty Heights Fresh, cheesemaking in Utah, Black & White Days, cow festival in Richmond Utah, show cows, Rock Hill Creamery, Beehive Cheese, Snowy Mountain Sheep Creamery, Drake Family Dairy, Gold Hill Farm, Gossner Foods, Inc., Utah State Dairy Innovation Center, they buy milk from on dairy, Barely Buzzed, award winning cheddar style cheese, Utah doesn't have a cheese guild yet, encouraging cheesemakers in the area, 18th holiday season for Liberty Heights Fresh, goats milk cheese, Elko Nevada, Swiss immigrants dairy history, Wild As the Wind,Steven Rosenberg of Liberty Heights Fresh (16:12)
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after Steve started eating dorm cafeteria food he questioned the way we eat, Alice Waters, we need to attack the college dorm cafeteria, agriculture in America has transformed over the last 45 years, quickly changing landscape, it wouldn't be possible to farm like your grandparents, how does Steve source for his shop?, inspectors in Utah are a great source for cheesemakers, food safety, raw milk sales direct to the public, monitoring to make sure it's safe, people spend less than 8% of their income on food that they eat at home, people mistake quantity for quality, cheap food is very expensive, animals are not factories, they should have a happy life, Brown Swiss Cows, watching them gallop and play is beautiful, www.libertyheightsfresh.com,To comment on this episode click here. There are currently Comments
