Growers and Grocers

The New York Times profiles Russ Kremer, a Missouri pig farmer. The article demonstrates yet again that well-raised pigs taste better, but it also describes how Kremer and other small pig farmers band together and differentiate themselves to survive in the face of unprofitable pork prices. Industrial operations can charge less for their meat, but only because they ignore the environmental cost. Pig factories also don’t have to tally up the number of antibiotics that have lost their effectiveness as a result of their widespread use in livestock facilities.

Thanks to Jack of Fork & Bottle for the link.