On 7/2/2018 4:23 PM, Ken Norton wrote:
Sorry. In almost every case, the meat comes from the same exact farms.
Except for the rare farm-to-market supply chain entities,
Depends on where you live, bunkie. Many such operations hereabouts.
Well, maybe, but maybe not in the form that you are thinking.
Or, perhaps so. One of my sons is a butcher and meat dept. supervisor at a local independent supermarket. He knows more
than the average bear about that stuff.
We live a couple of blocks from where Alice Waters grew up and just up the hill from Chez Panisse, ground zero of the
fresh, local food movement. It's possible to know a great deal about the meat one buys here. Or not, but there is a choice.
West Marin and SW Sonoma counties is a large dairy region. In the natural order of things, about half the calves are
male. In the old days, they were sold off to big feedlots. Now, either the dairy ranch itself or several small, local
operations raise and finish them on grass, then slaughter and sell locally, either through markets or their own butcher
shops (several also do pork). It's an interesting change from years ago, when one only saw large numbers of dairy cows
in the fields out there. Now, there are fields of steers, too.
There's one very large sheep operation and several small ones out there. Again, the young males are used for meat. Lots
of call for specialty sheep cheese, so also cheese makers. This widely admired photo was taken at the Marin French
Cheese Co. <https://photos.app.goo.gl/FvtN2vsPKDcZUhGW9>
The hills in the background are grazing land.
Meet Moose
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What if the Hokey Pokey *IS* what it's all about?
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