Local food is different from industrial food
Why does our relationship with food matter? Where does the food in the store come from? Come talk with Kate Marsiglio of Stony Creek Farmstead about how the foods of today compare with the foods of the past. Learn about the components of food and how they affect your body. Learn how to prepare more nutrient dense recipes. Participate in basic cooking and preparation of some “quick eats” and simple meals.
This local food workshop reminded me of a quick comment on a recent New York Times Op-Ed, The Myth of Sustainable Meat by James McWilliams. There are a lot of issues with this article (for a point-by-point rebuttal see Joel Salatin responds to “Myth of Sustainable Meat”), but I was particularly interested in this paragraph:
Grass-grazing cows emit considerably more methane than grain-fed cows. Pastured organic chickens have a 20 percent greater impact on global warming. It requires 2 to 20 acres to raise a cow on grass. If we raised all the cows in the United States on grass (all 100 million of them), cattle would require (using the figure of 10 acres per cow) almost half the country