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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
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Meet Will Harris, the the owner/operator of White Oak Pastures, a multi-generational family farm that was established in 1866 in the small, southwest Georgia community of Bluffton. White Oak Pastures is the only farm in the United States that has both a beef and chicken abattoir on the property. Erin Fairbanks interviews Will on this week's episode of The Farm Report. Mr. Harris explains what inspired him to transition away from the big industrial farming model and back to the humane and organic methods his great grandfather practiced. Learn more about what animal welfare means at White Oak Pastures and how they set the standard for excellence in modern livestock production. This program was sponsored by __________"
"We're the only farm in the country that has both a beef and poultry slaughterhouse on the farm - we're very proud of that."
"When I was in my 40's in the 1990's I became digusted with the excesses of the industrial practices and started transitioning back to the ways of my great grandfather."
"Good animal welfare is very easy to determine. If you enjoy watching the animal - you have good animal welfare. The animals need to be able to express their instinctive behavior."
--WIll Harris of White Oak Pastures on The Farm Report
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First Aired - 08/08/2012 11:00AM
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On a special episode of Taste Matters, guest host Karen Karp is joined by President/CEO of The New York State Restaurant Association and George Weld, Chef/Owner of Egg in Williamsburg, Brooklyn. Together they discuss how chefs, restaurateurs and their trade associations can work together for clean, healthy and delicious menus on every table. Find out what makes the restaurant scene in New York so significant and unique, and how the demand for local foods has increased in recent years. This program was sponsored by Cain Vineyard & Winery.
"75% of restaurants today will either go out business or change hands."
"There is not an industry I know today that gives back to neighborhoods like restaurants do."
--Rick Sampson, President/CEO of the New York State Restaurant Association
"The idea of local food is really a way of wrapping up a trend towards good food in a recognizable package."
"When you come in to work as a dishwasher, prep cook or a server - you're doing work that's genuinely important."
--George Weld, Owner/Chef of Egg Restaurant
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Taste Matters: From Farm to Farm Bill (18:00)
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Karen Karp, Rick Sampson, New York State Restaurant Association, George Weld, Egg Restaurant, Brooklyn Restaurants, Restaurant industry, business models, local food movement, sourcing, community, food systems, sustainability, mindful eating, buying local, New York State Department of Agriculture, New York Wine and Grape Foundation, New York Wines,Local Food & Distribution (14:06)
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Local food, Locavore, price points, distribution, farm to table, grass-fed beef, chef education, New York wines, fresh product consistency, food handling, management programs, Brooklyn food community, small business, funding, SEC, slow money, policy and legislation, government support,To comment on this episode click here. There are currently Comments
