Ken Kailing, April 20th, 2012 
Our Good Food on a Budget correspondent, Kate Hilmer, recently finished reading Eating Animals by Jonathan Safran Foer. “One thing is for certain, and this book made it painfully clear to me: meat matters,” says Kate. “To what extent does it matter? It’s a complex and personal question that each of us must decide for ourselves.” Anne Schwartz, a Washington farmer, responds to those like Kate who are trying to decide whether or not to eat meat.
Read more: Organic, Natural Livestock Systems Are Sustainable
Ken Kailing, January 31st, 2012 
If asked, most people could not tell you where the meat on their plate came from. In fact, if they wanted to know, it would be darned difficult – if not impossible – to find out. On the other hand, while imagining that the beef cow they will be eating is frolicking on lush green pastures, the average American today does NOT want to meet their dinner while it is still standing.
Read more: Grass-Fed vs. Feedlot Beef – What’s the difference?
GoodFood World, October 12th, 2011 
Running a farm and raising fifty or more sheep, a handful of beef cattle, and two horses is not a job for the faint of heart. And Melissa Lines is NOT Little Bo Peep. It was a farm visit when she was 4 years old that convinced Melissa that she wanted to work with animals, but it took decades – and a corporate career – to bring her to the point where she could actually make it happen.
Read more: Melissa Lines: Farmer, Shepherdess, Educator, Marketer
GoodFood World, June 13th, 2011 
Over the last 70 years, the beef industry has changed considerably, evolving into an intense, industrial enterprise designed to put as much weight on as many cattle as fast as possible and get the resulting meat to market as quickly as possible. In response to the damaging impact of feedlot production, more and more farmers and ranchers are choosing to return to – and improve upon – traditional methods of raising cattle on grass.
Read more: A New (Old) Way to Raise Meat
George Hall, April 28th, 2011 
Situated on a high bluff overlooking the Mississippi, the 50-acre Malinowski farm is a mix of oak woods and open pasture. Currently the cattle are rotated among 5 paddocks spread across 20 acres; in past years as many as 50 cattle a year were finished here, with cows and calves housed at a second farm nearby.
Read more: Grass Farming on the Bluffs Above the Mississippi River: On the Road in Minnesota
GoodFood World, April 20th, 2011 
Our food system is definitely bottoms up! Animal agriculture consumes 80% of all antibiotics used in the US and yet our meat is covered with infectious bacteria. Multiple studies across the US and Canada show that our meat is contaminated with a variety of infections bacteria, some of which is resistant to multiple antibiotic types.
Read more: Is our meat infectious?
GoodFood World, March 16th, 2011 
When you were 5, what did you want to be when you grew up? A fireman, a ballet dancer, a doctor? Maybe even a farmer? Over the last several generations, somewhere between the ages 5 and 15, farmer fell off the list of careers for most Americans.
Read more: A New Generation of Farmers – Young, Educated, Energetic
GoodFood World, February 24th, 2011 
The U.S. Food and Drug Administration confirmed numbers this week that indicate animal agriculture consumes 80 percent of all antibiotics used in the United States, more than previously estimated.
Congresswoman Louise Slaughter (D-NY) announced Wednesday that FDA confirmed the numbers with her office for the first time. She plans to reintroduce a bill she crafted
Read more: Farm Animals Given 80% of All Antibiotics in the US
GoodFood World, February 8th, 2011 
Small farmers in the West who are raising meat and poultry need affordable – and legal – slaughterhouses. Nearly all the meat and poultry consumed in the US today comes from just four companies that operate their own USDA-inspected processing plants. Most of the remaining meat processors – beef, pork, lamb – do not process poultry.
Read more: Small Farmers Need Small Slaughterhouses
GoodFood World, November 23rd, 2010 
All turkeys – wild turkeys and the broad-breasted white or the dozen or so “heritage” breeds grown domestically today – are the same species (Meleagris gallopavo). Consumers who want pasture-raised heritage breed turkeys are looking for birds that are well cared for, grow slowly, and have flavorful meat. Unfortunately they are expensive to produce.
Read more: $170 for a Thanksgiving Turkey? You’ve Got to Be Kidding!
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Book of the Month
Food From the Radical Center: Healing Our Land and Communities
By Gary Paul Nabhan
America has never felt more divided. But in the midst of all the acrimony comes one of the most promising movements in our country’s history. People of all races, faiths, and political persuasions are coming together to restore America’s natural wealth: its ability to produce healthy foods.
In Food from the Radical Center, Gary Nabhan tells the stories of diverse communities who are getting their hands dirty and bringing back North America’s unique fare. Read on...
 The Voice of Eco-Agriculture
North America’s premier publisher on production-scale organic and sustainable farming. Learn more here.
A Video You Don't Want to Miss!
Clara Coleman, daughter of renowned farming pioneer Eliot Coleman, has a clear plan for a new collaborative farming model called the ARC Farming Project—Agrarian Resource Collaborative Farming.
It is in response to today's particular agricultural challenges and embraces farmer entrepreneurial diversification. Watch the video here.
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