Love that Julie gets into the unglamorous parts like predator pressure and processing bottlenecks. Most farm content is just beautiful pasture shots but hearing about the actual logistics of moving animals daily and managing frozen meat distribution shows what it really takes. The point about forage diversity affecting flavor is something I never thought about untill I tried forest-raised pork and realized how diferent it tasted.
That's why going to a farm, meeting a farmer, and seeing their operations is so critical. It's not a Disney movie where the animals know what to do and everything goes as planned. It's messy. Farmers have to make difficult decisions everyday because they're managing living beings on a radically changing and dynamic ecosystem. Also the courage it takes to try new things like forest-raised pork takes a lot of courage when the payoff is uncertain. They do the best they can everyday while paying close attention to the animals.
Love that Julie gets into the unglamorous parts like predator pressure and processing bottlenecks. Most farm content is just beautiful pasture shots but hearing about the actual logistics of moving animals daily and managing frozen meat distribution shows what it really takes. The point about forage diversity affecting flavor is something I never thought about untill I tried forest-raised pork and realized how diferent it tasted.
That's why going to a farm, meeting a farmer, and seeing their operations is so critical. It's not a Disney movie where the animals know what to do and everything goes as planned. It's messy. Farmers have to make difficult decisions everyday because they're managing living beings on a radically changing and dynamic ecosystem. Also the courage it takes to try new things like forest-raised pork takes a lot of courage when the payoff is uncertain. They do the best they can everyday while paying close attention to the animals.