I have found Food Renegade’s Guest Post: Joel Salatin on Why Local Food Is More Expensive so interesting that I wanted to help expand the conversation to those following Every Kitchen Table.
In addition to being an enlightening post, the breadth of comments, some in direct conflict with Joel Salatin’s guest post, has made it especially intriguing. There is a level of agreement that changing policy will be difficult, but I believe that as long as it doesn’t further tilt the balance of power toward large, industrial food companies, we know what we are up against and can get to work finding opportunities out of the challenges.
For example, in Vermont and several other states, they have implemented mobile slaughterhouses that make it far easier and cheaper for small farms to process meat. I am also aware of one Vermont farm that is considering buying a small slaughterhouse and vertically integrating its operation. They have done the math and figured it will ultimately give them more control over their fate. On a related note, Vermont has also launched a mobile freezing unit that can be used for on-farm quick-freezing of farm produce.
There are many more creative “work-arounds” throughout the land. What we need to do is bubble up the ones that are working, heavily promote them, and get more small farms on more stable ground.
“Leaders are visionaries with a poorly developed sense of fear and no concept of the odds against them.” -Robert Jarvik (developed artificial heart)
Sounds about right!
Related Information and Links:
- 10 Innovative Sustainable Food Retailers
- Unsustainable Food: 30+ Years in the Making
- Why Community Supported Agriculture Isn’t Enough
- Follow me on Twitter: Jambutter