Podcasts Special Features

Exploring Animal Welfare

Episode: 118

This week on The Farm Report, host Erin Fairbanks is getting some expert opinions on recent newsworthy stories coming from the animal welfare world, most notably the January 19, 2015 New York Times article “U.S. Research Lab Lets Livestock Suffer in Quest for Profit.” First talking to Paul Shapiro about the article and related issues, he is the Vice President of Farm Animal Protection of the Humane Society of the United States, and has played an integral role in numerous successful legislative and corporate campaigns to improve the plight of farm animals. In his role overseeing efforts to pass state laws and corporate policies, he works with lawmakers and major food retailers alike to implement animal welfare reforms in the agricultural industry. After the break, Erin chats with Sam Edwards of S. Wallace Edwards & Sons, a purveyor of Virginia Country ham, bacon, sausage and other specialty foods of the American South to get his reactions to the recent animal welfare questions raised by the New York Times article and food safety as it relates to pork. Tune in for a detailed discussion on these important issues. This program was brought to you by White Oak Pastures.

“Too often in America’s meat, ag and dairy industry, suffering is the norm for these animals. We’re waging a global effort to give a voice for farm animals.” [8:48]

“You can’t underestimate the importance of hearing from farmers on these issues because they will be the ones changing something to meet the new Starbucks demand” [19:27]

“The meat industry is so reliant on federal handouts that it takes huge numbers of taxpayer dollars to fund this Meat Industry Research Center […] The meat industry can’t pay for its own R&D but has to reply on the government? […] Why should it get that kind of handout? […] It’s a kind of industry that loves to tout libertarianism but when it comes to wanting socialism in the form of government hand out, they have their hands cupped and out.” [23:10]

—Paul Shapiro on The Farm Report

“In the USDA world I live in – there’s zero tolerance. Everything is checked. If everything would be checked in the US why wouldn’t the same rules apply for an imported product? I can’t answer that.” [34:13]

“There’s 5,000 years of history of doing dry cured meats correctly not causing any food borne illnesses.” [38:21]

“The marketplace drives what we sell. When started developing connections with companies like Heritage Foods USA to buy fresh pork that was certified humane, we did it just because the chefs or store we ultimately sold the product to demanded that.” [47:03]

“A happy pig, in our mind, seems to taste better.” [48:38]

–Sam Edwards on The Farm Report

Latest Episodes

Plant-O-Rama 2016: Stunning Ecological Plant Combinations

236

CLAUDIA WEST has extensive background in horticulture, ecology, and environmental restoration. She holds a Master's Degree of Landscape Architecture and Regional Planning from the Technical University of Munich, Germany. Claudia is currently ecological sales manager for North Creek Nurseries, Landenberg, PA, and has also worked for landscape ...

Plant-O-Rama 2016: Planting in a Post-Wild World: The Next Renaissance of Horticulture

235

THOMAS RAINER is a landscape architect, teacher, and writer. He has designed landscapes for the U.S. Capitol grounds, the Martin Luther King, Jr. Memorial, and The New York Botanical Garden. He is a leading voice in ecological landscape design. He blogs at the award-winning site Grounded Design.His talk:Planting in a Post-Wild World: The Next ...

Plant-O-Rama 2016 Preview

234

Preview the 2016 Plant-O-Rama festivities with Bob Hyland, the manager of Plant-O-Rama. This is their 20th year and we are thrilled to be involved!

Yana Gilbuena

233

Chef Yana Gilbuena has been on a mission to 'spread the Gospel of Filipino food. Through her SALO Project, she has traveled across America and done a Filipino pop­up dinner in each state. Salo, explains Yana, means to gather, but it may also mean to catch when the accent is placed on the second syllable. Her dining series is a meaningful ...
“Staying Relevant” at Taste Talks

“Staying Relevant” at Taste Talks

232

Tune in for a live Heritage Radio Network recording of Taste Talks, featuring a conversation with the chefs and restaurateurs who live and breathe innovation and cultural relevance. This panel took place in September at the S. Pellegrino Stage at The Wythe Hotel and was moderated by Sarah Zorn with panelists including Dominique Ansel ...

Feministing In The Kitchen

231

Cookbooks can be incredibly powerful tools for both examining women's history and empowering women through the art of cooking. So then why, in 2015, is there still this notion that the home and the kitchen is only a place for an oppressed woman? In the emerging field of feminist food studies, which has really started to come up within the ...

Going with the Grain: New York’s Grain Revival

230

Published: August 17th, 2015Running time: 2 MinutesBy Zoe HollandStephen Wade is pioneering a grains movement in New York state. Although little known or recognized, the northeast used to have a rich grain culture tradition. With monocropping and industrial development these regional grain plots fell into the shadows the narrative of ...

Beyond Lobster: Exploring Real Maine Food

222

Published: August 17th, 2015Running time: 1 MinuteBy Zoe HollandAlthough Luke Holden and Ben Conniff started a mini lobster roll empire with the popular Luke's Lobster, their new cookbook "Real Maine Food" is an ode to their state as a whole. They recall their journey to explore the Maine's rich food culture beyond the coastal delicacies we ...
SERIES