Good Food is Everybody's Business
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.
Told in Timmermeister’s plainspoken voice, Growing a Farmer details with honesty the initial stumbles and subsequent realities he had to face in his quest to establish a profitable farm for himself. Personal yet practical, Growing a Farmer includes the specifics of making cheese, raising cows, and slaughtering pigs, and it will recast entirely the way we think about our relationship to the food we consume.
In telling her story, Nicolette details not only why to choose meat, poultry, dairy, eggs, and fish from traditionally farmed sources (and avoid products tainted by chemicals and antibiotic-resistant bacteria), but also how to do so. She reveals what to look for on labels, why to skip animal products from outside the U.S., and the questions to ask when eating out.
