Photo: Heartlover1717 (Flickr)
We’re in the midst, I believe, of a burgeoning food movement where people are going to farmers markets more regularly, they’re supporting community supported agriculture programs, community gardens, and the more that that happens, the more we’re going to see factory farms pushed away.
That’s Gene Baur, president and co-founder of Farm Sanctuary. He stops by the Earth Eats studios to talk about how his organization is working to improve living conditions for farm animals.
Meat eaters will enjoy our two recipes today. Chef Daniel Orr is preparing chili and a stew.
The meat of choice in those dishes is bison, and he visits Buffalo Run Farm to see how the animals live.
Before that, Harvest Public Media reports that Roundup-resistant weeds are changing the game for farmers.
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- European Dairy Farmers Protest With Tractors, Milk Hoses
- Study Finds Bacteria In American Pork, Some Drug-Resistant
Stories On This Episode
After years of exposure, weeds are beginning to adapt to Roundup. As a result, farmers are using more chemicals, according to a recent study from Benbrook.
In part one of our interview with Farm Sanctuary's Gene Baur, he talks about how animals are treated on factory farms and why vegan living is his religion.
Kathleen Crews of Buffalo Run says bison are fairly easy to raise as long as they have plenty of grass and water. But be sure to keep them away from ostriches.
In addition to the three marquee ingredients, coffee adds some zing to this chili.
We're using beef brisket in the stew, a tough cut of meat, because we're going to be cooking it for hours.