Cause Matters Blog

Posts Tagged ‘consumer’

The Unspoken Rules of Farming

Monday, January 24th, 2011

~Guest Post by MRS

Marrying into a farming family has brought with it some challenges. There’s a lot of things to learn regarding what is appropriate to talk about and what is off limits. As HandyMan and I have gotten more involved with the farming process he has made a point to tell me some of the things I’m not supposed to talk about with “other people.”

Secrets of FarmersSeveral of the things I’m not supposed to talk about include (and I may be missing some): how much ground his family farms, how much ground they own vs. rent, how much they pay to rent the land, and – of course I’m not supposed to say anything about how much money we make. There are probably other things for that list, but I’m not sure I know all of them yet. And that is part of the problem. I don’t know the unspoken rules that come with marrying into a farming family. I usually discover them after I’ve already talked about them and HandyMan has to sit me down and tell me, “farmers don’t talk about that.”

There needs to be a manual for these kinds of things!

A couple of weeks ago, I wrote about our plans for 2011 and some of the things we’re going to be doing this year. That post included this paragraph:

“This is also going to be our first full year doing some farming. As a way for HandyMan and I to learn about the farming process before we actually take over the family farm, HandyMan’s father has rented us one field. We are responsible for all the decisions and expenses for that field and even though it is only one field, there are still a lot of things to consider and questions to ask. Hopefully, we won’t make too many mistakes!”

When HandyMan read my post that evening, he was immediately upset with me for sharing that information. I asked him what was wrong with it and what I should have left out.  “Everything!” was his response. Rereading that paragraph, I still don’t see what’s wrong with it. I didn’t say how much we’re paying in rent, I didn’t say how big or small the field is, I didn’t talk about the chemicals we will or won’t be using on it, I didn’t even talk about what we’re going to plant in that field. HandyMan said that I shouldn’t have said we’re renting the field from his dad, but I didn’t want anyone to think we’re taking handouts and there’s NO WAY we could afford to actually buy a field. Farmland is expensive!

I then asked HandyMan about why we have to be so secretive about farming and mentioned that being so secretive just fuels the general public’s concern about where their food comes from. If we won’t even tell our friends how much ground we farm, how can someone we don’t know trust that we’re telling the truth about the safety of our products?

HandyMan conceded that I had a point and went on to explain some of the reasons for keeping quiet about some of the details. For example, if a landowner discovers that a farmer is paying him $150/acre in rent and paying another landowner $200/acre in rent, then the next time the contract is up for renewal, the landowner will either look for a farmer who will pay more or demand more money from the current farmer. Or if a landowner who is considering selling his ground knows how much ground the local farmers farm, he may approach the farmer with less ground because he thinks they need the land more.

I understand that there are unscrupulous people in every industry, including farming, but in an age where farming practices are under such scrutiny by the media and consumers, I really feel that honesty is the best policy. After all, without consumers, who’s going to buy our products?

Hungry for more? Related posts:
Blue’s First Ride in a Combine
Transparency
Blue Meets a Dairy Cow


Make 2011 A Guilt-Free Food Zone!

Friday, January 7th, 2011

Do you suffer with Food Guilt?

No, I’m not talking about that regret you might feel after eating something packed with sugar or fat.

I’m talking about guilt in the grocery store.  The small voice in your head telling you that item isn’t good enough for you and your family. It’s the urge to look for the antibiotic-free milk, and the hormone-free meat. It is really the voice of marketing preying on your desire to feed yourself and your family the best products possible and your fear that you don’t know enough to make the right choice.

It happens to me every time I pick up a dozen eggs.  I know – I REALLY know there is no nutritional difference between the brown egg and the white egg, but I want the brown egg.  Somehow I’ve been conditioned to believe it is a more healthy choice.

I’ve spent quite a bit of time over the last 18 months examining my own beliefs about food and nutrition, and have discovered much of what I thought was based on information on the front of the package and from the media, rather than information found on that tiny label on the back of the package.

Think about it.

If you see one carton of milk proclaiming it is antibiotic-free, don’t you assume all the rest of the cartons contain antibiotics?  I did, until I started talking to farmers and other people in the dairy industry.  Turns out all Grade A milk is free of antibiotics and is, in fact, tested several times to make sure of it.  So now I buy my milk based on taste, not packaging.

That is the key to the Guilt-Free Food Zone: Get the facts, make a choice and feel good about it.

family picture by lake

An author and heart health advocate, Eliz Greene loves food and talking about food as the fuel for long and healthy lives. As a mom, she's glad to be free of food guilt!

A young mom in one of my sessions shared how guilty she fells about not being able to get organic produce.  That choice is just not available where she lives.  An organic label doesn’t magically make a product more healthy for you.  Organic cookies are still cookies – not health food.  Organic labels are about how the food was produced rather than the nutritional content. I reassured her that it is important to get fresh fruits and veggies – and wash them.  We are told to be concerned about pesticides and what might be on non-organic produce.  However washing and/or peeling the produce will get rid of whatever might be there.  In fact – if you aren’t washing your produce before you eat it, you might as well go ahead and lick the grocery store floor – since your apple might well have been there! Don’t feel guilty about your choices in the produce section, take the time to understand what organic really means – then make your decision based on facts, rather than marketing. Organic or not – just eat your fruits & veggies.

One more guilt-ridden section of the grocery store for me is the meat counter.  I used to stand there and ponder which pack of pork chops was better.  Hormone-free — really? That label that now makes me laugh.  Of course meat is going to have hormones in it, even broccoli has hormones in it.  So what exactly is the point of this “front of the package” label?  Fear.  Goodness! You don’t want hormones in your food – we’ll suddenly be a nation of mutants!  Relax.  According to USDA rules, even if an animal is given hormones to help them build lean muscle, that medication must be out of the animal’s system before it can enter the food supply.  Meat is tested to make sure of it.  Many farmers raise their animals without the use of hormones at all. So make a decision about what you want to buy based on facts, not marketing, and feel good about it.

Next time you are in grocery store take a deep breath, understand that the farmers out there are doing their best to produce healthy and safe food for you and your family.  No one is secretly trying to poison you or create a race of mutants.  Relax  and enjoy the Guilt-Free Food Zone!

Looking for real information about your food?

Check out these sites:
American Dietetic Association
International Food Information Council Foundation
AgChat Foundation

~ guest blog post by Eliz Greene

Eliz GreeneEliz survived a massive heart attack while seven-months pregnant with twins, struggled to lose the 80 pounds gained during her pregnancy, and searched for a way to hold on to the perspective and passion she found in her near-death experience. Drawing on her background as an adaptive movement specialist, Eliz developed simple strategies and tips to help other busy people be more active, eat better and manage stress.

As the Director of the Embrace Your Heart Wellness Initiative, Eliz travels the country energizing and inspiring audiences in ag-friendly keynotes and workshops on wellness and stress. She is the author of 3 books and writes one of the top 50 health and wellness blogs. Find more at www.EmbraceYourHeart.com.

Hungry for more? Related posts:
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Concerns about “Processed” Foods & Farmers?
Dr. Oz, Food and Urban Legends


Foodthanks: 100 Pieces of Gratitude (Almost)

Friday, November 19th, 2010

foodthanksHave you considered the food that you’ll consume today?  There are countless hands that go into that and Thanksgiving is a perfect time to give “Foodthanks” for the food – and the people. It’s inspired me to make a top 100 food gratitude list.

1.     Chocolate – what did you expect? I am female.

2.     Cheese; yellow or white, moldy or not. It’s all grand on this palate.

3.     Hands that prepare our food – moms, dads, chefs.

4.     Technology that’s bridged food & ag people (even when flawed like Twitter).

5.     Little hands in the kitchen – and the barn.

6.     Turkey – this is Thanksgiving, but I grill it year round.

7.     Clients who give me the opportunity to work with the best people in the world.

8.     Potatoes – mashed, twice baked or made into vodka – what can I say?

9.     Everyone who makes flour possible. Couldn’t cook without it!

10. Parents who pass on the cooking tradition.

11. Bread; French, whole grain, corn, flax, sesame see – whatever form.

12. Nutrition professionals – truly trained ones, not fad followers!

13. Those who challenge our thinking about food (in a professional, respectful way).

14. Fruits – I crave them, rave about them & am uber thankful for them.

15. Almonds – great high protein snack and fast.

16. Truckers – shipping milk through snow or Fritos for football games, they deserve to be thanked.

17.  Spinach – moved from gross to favorite little peep veggie – proves that helping children try different food over time works.

18. Ice Cream – I have been known to out eat a 250 lb. man. Fav food!

19. Friends – their laughter and conversation always make food taste better.

20. Gardeners.

21. Church mission projects – local outreach, big results.

22. Pumpkins.

23. Neighbors that milk our cows.

24. Hunger relief agencies, particularly those helping children.

25. Guns to keep predators away from farm animals.

26. Volunteers who focus on the greater good for farm & food, like those at AgChat Foundation.

28. Cinnamon.

29. Garbage collectors – a thankless job, but oh so necessary!

30. USDA & FDA for food safety regulations – not perfect, but best in world. China. Need I say more?

31. The opportunity for our family to share with those less fortunate.

32. Our friends who grow beef and sell us a great Christmas present for those with everything.

33. Our beloved Holsteins. Dare I say they’ve taught me more in life than people?

34. Popcorn. Most distracting smell in the office for a reason.

35. Vineyards. A place of art and tranquility, the soul of wine. Sure wish we owned one.

36. Lentil soup – best I’ve ever had was at the Cairo Marriott in Egypt.

37. Freedom of choice; important in both the grocery store and on the farm. Isn’t that what freedom is about?

38. Pizza.

39. Family members who help in the kitchen without being asked.

40.  Yeast – couldn’t make bread or cinnamon rolls without it.

41.  Herbs.  Essentials in my garden and kitchen.

42. Sugar –including corn syrup, maple syrup and brown cane sugar. How else would I satisfy my sweet tooth? Let’s be real, it’s been used for centuries.

43. My kitchen. We built one to fit our needs; I take it for granted, but love it!

44. Ability for grassroots changes to be driven by ag folks in social media leadership.

45. Gelato.  Mmmm, heavenly!

46. Cake decorating.  Yes, it’s sugar filled, but it’s a skill to I’ve always wanted to learn and great creative relaxation.

47. Food processors – who has time to extrude, mill and seal our food? I don’t, nor can I do it as well as the professionals.

48. Airplanes – they’ve made it a very small world to connect with others in agriculture.

49. Apps – love accessing food info on my iPhone.

50. Dairy shows – whether judging, showing, or fitting – it’s personal love affair.

Stay tuned for the next 50 on my post next week, just in time for the official #Foodthanks day on November 24!  Won’t you share your gratitude, as well?


Farmer on a Diet Gives Thanks

Wednesday, November 17th, 2010
Family farmer talks diet & food choices

Guest blogger Mike Ver Steeg with Sarah, Cody, Evan, and Ella on their family farm in northwest Iowa. They have a 850 sow farrow to wean farm, selling the weaned pigs to Mike's father to become pork chops, ham and bacon. All pig feed is mixed on the farm using corn from their own fields, which is rotated with no-till soybeans. Mike is an Iowa State graduate, proud to be a farmer and active in his community.

I’ll be the first to admit that I was a little overweight, and hitting the TUMS nightly for heart burn.  My wife decided to try a three week HCG (Human Chorionic Gonadotrophin) diet.  Like a  good husband, I decided to join her.  For three weeks I put some drops under my tongue and was limited to 800 calories a day. No breakfast;  pork, steak or seafood for main course;  lettuce with out dressing and fruit for dinner and supper.  I’ll admit one of the hardest things I have done – but at least I still got my red meat.

I was able to loose 20 pounds and have kept those pounds off for 7 months now.  I have not had heart burn one time since starting the diet.  Those three weeks helped to re-set my body’s metabolism.  The next 3 weeks I slowly started to add other foods back into my meals, and now I eat what I want…..in moderation.  The whole process helped me to re-think what I eat.  I have made an effort to include more fruits and vegetables in my meals, cut down on carbohydrates and only drink diet soda (when not drinking milk).

Through this whole process, my wife continued to purchase the majority of our groceries from the local super market.  She continues to buy fruits, vegetables, meats and processed foods from what some label as “Big Ag” companies and food manufacturers.  The pork we eat is locally grown because we eat what we raise on our family farm.  We have a fairly large garden (to teach our children responsibility) that we enjoy eating from.

There has been a lot of talk recently about how and what we should eat.  Local, organic, unprocessed, raw and vegetarian foods are in the media constantly.  I will never tell someone how or what to eat.  That is a personal choice.  As a farmer, I will never bad mouth one food production method in order to boost sales of another. I appreciate all types of  food production methods and feel that we all need to work together to provide healthy, affordable food products for all to enjoy.  I thank the vegetable, citrus, orchard, small grains, dairy, nut, beef, poultry, and all growers that have the expertise to produce all the foods I enjoy but that I do not produce myself.  I also thank the companies that take the raw products farmers produce and turn them into healthy foods for all to eat and efficiently distribute these foods all over the world.

What we choose to eat comes down to personal responsibility.  Lets focus on producing more food with less inputs and efficiently distributing food so all can enjoy a healthy diet and combat hunger in the process. And on Thanksgiving, let’s all give thanks for the many hands it took to bring food to the table – and the freedom to eat and farm as we choose.

~ guest blog post by Mike Versteeg. He tweets as @foodprovider from the tractor and hog barn as a “Christian, conservative, pig, corn and soybean family farmer.”


Stuck in the Middle with You

Wednesday, November 10th, 2010
Next generation farmer & meat processor

Guest blogger Amy Sipes is mom of three and a small cattle farmer in Kentucky. She and her husband own and operate John’s Custom Meats, a modern on-farm USDA slaughterhouse, processing facility, and retail meat market. Among a laundry list of other duties, Amy navigates the FSIS regulatory world, serves as the in-plant food safety and HACCP coordinator and consults with livestock farmers on ways of adding value to their livestock. You will also find her hands-on at the cutting tables with knife in hand.

We all know the song, a great classic by the Stealers Wheel band. It’s also a good fit for a small meat processor like myself.

We are in a unique position. Politics and regulation pull us in one direction; consumers are pulling us in another, and livestock farmers? They pull us every way but loose! We generally are stuck in the middle. Regulations dictate the feasibility of what slaughter & processing services my business offers and how I go about offering them (for the most part). Consumer concerns and requests shape our wholesale and retail meat product offerings.   Our livestock farmers are so diverse their needs are all over the place.

On the processing side of the business, we provide services for a diverse range of livestock farmers. They are conventional to organic, internationally owned to family owned, large commercial to the small family homesteader, dairy operations and cattle, pigs, lamb, goat, and exotics. My customer base is an eclectic mishmash of agriculture sectors, related but unique with their own individual needs.

Whether their customers are their own family, the general public, or the commercial commodity market, they all have at least one thing in common. Me. They need me and I need them. Neither of us could successfully exist without the other. Our retail & wholesale clientele are equally diverse. This perspective has given me an appreciation for farmers and consumers of all walks of life. They all (for the most part) come together to meet in the middle in the most unlikely place….at the processor. Who knew? Developing an understanding and tolerance is essential to our success. Not just my businesses success, but agriculture as a whole.

Farmers often feel like they are under attack, and many times rightfully so. Consumers may feel as if no one is listening to their concerns, usually equally warranted.  Many times, we as farmers get caught up in “fighting back” with science jargon we likely don’t fully understand ourselves and preaching industry factoids instead of hearing, acknowledging, and connecting on a human level. We’re often found bickering amongst ourselves like school age children instead sharing our experiences in meaningful debate. This is no surprise because benefit to one sector of agriculture may well likely result in injury to another.  I think we can do better at understanding and respecting each other.

meat processor & ag work together

Ribeyes and handmade brats are just two of the favorites from this small meat processor. See http://www.JohnsCustomMeats.com or http://www.facebook.com/johnscustommeats.

By the same token, some outside of agriculture make narrow minded demands on already struggling farmers to make the world of agriculture a fictional fairyland. Agriculture is not black and white.  It is all shades in between, thankfully.  “Factory Farm” is an offensive, dirty word – and sure to put a farmer on the defensive.  Conventional farming is not trying to kill you. Organic farming is not a cure all.  Local food economies cannot feed the masses, they won’t cure world hunger, nor will they save the world from certain demise. However, all of those types of farming combined together is a thriving agricultural community with diverse product choices to meet the needs and wants of many.

Whether involved in agriculture or not, maybe we should take a play out of the small meat processor’s playbook and realize that none of us can exist successfully without the other. Sometimes, being stuck in the middle is the best place to be. What do you think?

~ guest post by Amy Sipes.  Note from MPK – be sure to connect with Amy on Twitter @kyfarmersmatters – you’ll be entertained by her unique tweets, particularly during #AgChat.

Hungry for more? Related posts:
What Shape is Your Food Plate?
Food Choices
Changing the Earth with Every Bite