From
The NY Times Magazine:
Food poisoning has always been with us, but not until we started processing all our food in such a small number of “kitchens” did the potential for nationwide outbreaks exist.
[...] Today 80 percent of America’s beef is slaughtered by four companies, 75 percent of the precut salads are processed by two and 30 percent of the milk by just one company. Keeping local food economies healthy — and at the moment they are thriving — is a matter not of sentiment but of critical importance to the national security and the public health, as well as to reducing our dependence on foreign sources of energy.
Yet perhaps the gravest threat now to local food economies — to the farmer selling me my spinach, to the rancher who sells me my grass-fed beef — is, of all things, the government’s own well-intentioned efforts to clean up the industrial food supply. Already, hundreds of regional meat-processing plants — the ones that local meat producers depend on — are closing because they can’t afford to comply with the regulatory requirements the U.S.D.A. rightly imposes on giant slaughterhouses that process 400 head of cattle an hour. ( ... ) From the U.S.D.A.’s perspective, it is much more efficient to put their inspectors in a plant where they can inspect 400 cows an hour rather than in a local plant where they can inspect maybe one.
So what happens to the spinach grower at my farmers’ market when the F.D.A. starts demanding a Haccp plan — daily testing of the irrigation water, say, or some newfangled veggie-irradiation technology? When we start requiring that all farms be federally inspected? Heavy burdens of regulation always fall heaviest on the smallest operations and invariably wind up benefiting the biggest players in an industry, the ones who can spread the costs over a larger output of goods. A result is that regulating food safety tends to accelerate the sort of industrialization that made food safety a problem in the first place.
I also found the assertion that "[t]he lethal strain of E. coli known as 0157:H7, responsible for this latest outbreak of food poisoning,
( ... can’t survive long in cattle living on grass. )" rather interesting.
I knew I preferred the taste of grass-fed beef and felt it was vaguely healthier, but it's rather interesting to note that no, beef grown in feedlots are not "the same" as those grown on a traditional farm - "where crops feed animals and animals’ waste feeds crops". The article goes into more detail on how moving animals to feedlots creates a pollution problem, but I'm not going into that here.
The Redmond Farmer's Market is shutting down for winter. At least there's fewer tourists at the Market this time of year...
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