The Gastrocast

It seems as diseases run rampant through our food system, the USDA threatens the very existence of diversified farming, and the Global Corporations corrupt the meaning of consumer-known terms, that there is little other bad news that food, agriculture and the politics of what we eat can stand.

Not so. It turns out that over the last 15 years Livestock has become one of the biggest contender for “Endangered Species”, with over 190 breeds of Barnyard Critter disappearing forever. That’s one breed a month, with another 1500 in grave danger of going the same way.

Blame the Globalization of the food market for the reduction of 7600 different and varied breeds down to only 14 providing 90% of the human food supply. This loss of diversity and genetics is horrible and will have grave consequences if not stopped soon.

Unless local, small farms are allowed to thrive and become a pool of resources for rare and heritage breeds than all the bio-security, livestock tracing, disease erradication methods and other attempts at provinding a “safe and secure” food system (yah, right. . . ) will not only be for naught, but will also, more likely, have exacerbated the problem.

Now is the time to act. Globalization is destroying agriculture and the rural character of our nation. The assult against farming is mounting and there are those who wish to do away with all farms and return all rural (and many urban) lands to the wild. What will we eat then, when there is no livestock and all wild animals are protected?

If we want to protect our food supply and the biological diversity which will carry it into the future for our benefit, our children’s and future generations benefit and for the animals than we must encourage and support local rare-breed farmers. If we don’t start creating a demand for rare-breed livestock by eating it, they will surely disappear. Most of the reason for their demise is that they take longer to grow to slaughter weight, are harder to handle, don’t take well to intense rearing methods, or–as in the case of wool-only breeds of sheep–modern technology has replaced the need for them. However, in most instances these breeds of livestock not only taste better than modern, commercial breeds but also have more character and hardiness–including disease resistance, heat tollerance and forage adaptablilty.

I encourage you to not only eat and source local foods, but also find farmers who raise rare-breed and heritage livestock. You will be doing them and yourselfs a flavor. I am commited to this myself in that I raise Dorking Chickens, Scottish Highland Cattle, Cotswold Sheep, and have an English Shepherd. We are also hoping to get into the rare Leicester Longwool Sheep.

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There seem to be an unlimited number of food-borne disease outbreaks lately–or is it just that they are getting more press coverage?

This list of 32 problems in 4 months is just the tip of the iceberg. Most of the problems have led to wild speculation as to the source and causes of the outbreaks with fingers pointing in all directions. It is unfortunate for those made sick, but just as problematic for innocent farmers caught in the cross-fire with unsalable produce.

In listening to NPR’s Science Friday episode on Food Science and Agriculture (hat tip to Bill for the link) I was struck by the conversation at the end of the show on E. Coli 0157: H7. I have been led to believe that the rise of this killer bug was due to the intense nature of the Beef Industries feedlot operations, the consumption of grain which leads to acidosis and the right sort of conditions for this strain of the normally occuring bacteria, and poor hygene practices in slaughterhouses. However, I was reminded of the outbreaks of 0157 in Scotland in the mid-1990’s. Most Scotish Beef isn’t rasied or slaughtered in the same negligent ways as American beef, so if what I have just said is true, how can Scottish Beef be such a leading source of the problem?

What is it about the cattle being bred for consumpton today which are growing this killer bug? Why aren’t the majority of grass-fed cattle afflicted by E.Coli 0157? If it is more than just grains and standing around in manure in the feedlots that’s causing the increase, than why aren’t other ruminants getting us sick as well? Is it the genetics of the animals? A specific breed trait which allows this to happen?

I am left with the conclusion that more needs to be done to study how E. Coli 0157:H7 came into being, which breeds are most susceptible to it and how resistance to it can be bred out through natural selection and dietary change. All other research–methods which range from giving medicine to cattle to kill the bugs to irradiating the meat  coming from slaughterhouses (which has been proven not to kill all the bugs)–are all just temporary fixes until the bacteria mutates yet again.

Check out the Forum for some more interesting discussion on Food Safety Issues and Food Processing.

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