Every Monday, I pull out a meaningful quote from one of the great books or articles I'm reading and share it with you. I invite you to look for inspirational words in what you read and share them each week in the comments.
This week's quote comes from Barbara Kingsolver's year-long month by month chronicle of eating locally: Animal, Vegetable, Miracle.
“In '97, when our family gave up meat from CAFOs [confined animal feeding operation], that choice was synonymous with becoming a vegetarian. No real alternatives existed. Now they do. Pasture-based chicken and turkey are available in whole food stores and many mainstream supermarkets. Farmers' markets are a likely source for free-range eggs, poultry, beef, lamb, and pork. Farmers who raise animals on pasture have to charge more, of course, than factories that cut every corner on animal soundness. Some consumers will feel they have to buy the cheaper product. Others will eat meat less often and pay the higher price. As demand rises, and more farmers can opt out of the industrial system, the cost structure will shift.” (page 228)
This is Barbara Kingsolver's path and not everyone's will look the same. Our path was different. We gave up meat because we thought our son was allergic to it (severe excema), but it turns out he was allergic to the ingredients used in processing, and also one animal food in particular – eggs (an allergy which has disappeared since following a Nourishing Traditions diet). We were vegan for several years before reintroducing naturally raised meats. We wanted to eat meat again because we thought some members of the family would feel better, and we chose naturally raised meats because those were most closely aligned with God's design for our world. Our only avenue for natural meats at that time was a Whole Foods grocery store. Now we are able to make our meat purchases entirely locally and directly from a farm or ranch.
When our meat came from Whole Foods, you can bet we stretched it! The price was almost cost-prohibitive. (Perhaps things have changed already; it has been some years since I've shopped there.) Thank goodness for local farmers and ranchers! Purchasing locally and naturally raised meats is usually more expensive than conventional meat, but it is not near as expensive as Whole Foods or other whole foods-type grocery stores. Have you found the same to be true?
I hope the last sentence of Kingsolver's quote comes true: “As demand rises, and more farmers can opt out of the industrial system, the cost structure will shift.” Do you think it will?
What about you? What's your story, with regard to eating meat (or not)? How do you make room in your budget for naturally raised meats (or not)?
Note: The book link in this post is an affiliate link to Amazon.com. If you choose to buy the book via my link, I'll earn a commission. But I don't care about that too much. The point of this post is for us to share inspirational words. That's my sincere disclaimer. Thanks for reading.
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