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Archive for August, 2009

timemagazinearticle

The Rock Star Farms crew was on our way to Roots Farm in Athens, GA on Friday night for a slow food dinner (which by the way was STELLAR!) and passed 3 Burger King’s, all with signs that read $1 double cheeseburgers.  I thought to myself, “No way. How can they make a profit, and if they are, what kind of wretched ingredients are they putting in there?” Its becoming more and more apparent everyday that for the average family in America its cheaper to buy greasy and nutrient void fast food than healthy nutrient rich vegetables and animal products. Or is it?  Once you take into account the affects of food production on the land and the people,  energy used to ship said foods, treatment of the animals that are harvested for the foods, long term effects and health concerns, that $1 double cheeseburger ain’t as cheap as it seems.

Here’s a great article from Time Magazine by Bryan Walsh, that will explain all of this a little bit more.

Somewhere in Iowa, a pig is being raised in a confined pen, packed in so tightly with other swine that their curly tails have been chopped off so they won’t bite one another. To prevent him from getting sick in such close quarters, he is dosed with antibiotics. The waste produced by the pig and his thousands of pen mates on the factory farm where they live goes into manure lagoons that blanket neighboring communities with air pollution and a stomach-churning stench. He’s fed on American corn that was grown with the help of government subsidies and millions of tons of chemical fertilizer. When the pig is slaughtered, at about 5 months of age, he’ll become sausage or bacon that will sell cheap, feeding an American addiction to meat that has contributed to an obesity epidemic currently afflicting more than two-thirds of the population. And when the rains come, the excess fertilizer that coaxed so much corn from the ground will be washed into the Mississippi River and down into the Gulf of Mexico, where it will help kill fish for miles and miles around. That’s the state of your bacon — circa 2009. (See TIME’s photo-essay “From Farm to Fork.”)

Click here to read the entire article.

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Biodynamic Farming – Its not some form of new age spiritualism or witchcraft, its an ancient form of farming that goes farther back in history than we can imagine. Way…way back in the days when there were no radio waves, carbon emissions, VOC’s, radioactivity or any of the other atmospheric “abnormalities” that engulf us today we were intuitively, naturally in tune and in balance with the earth and the planets. We just “knew” to plan our life activities around the cycles of the moon and the movement of the planets, no thinking about it, we just did it. Today, most of us need a little reminder, a little bit of help remembering that we do not begin where the soil ends – we are part of it all, earth – stars – planets – sun – moon.  When this is considered in our farming practices, its simple – we get healthy soil, bigger and better crops, and become a part of healing the earth.  That’s why we are learning the practice of Biodynamics here at Rock Star Farms, thanks to the help of many mentors, including our friend and brother Jason “Buffalo Boy” Harris from the Josephine Porter Institute.
 
 To get more information and inspiration, check out this excerpt from an article about that wonderful biodynamic farmer, KK Haspel.
 
KK and Ira HaspellMeet, K.K. Haspel. She  runs “The Farm” located on the north fork of Long Island, where she practices a type of farming known as biodynamics, which is kind of like organic farming taken to a whole new level. “It’s spiritual,” Hayden explains. “It’s going back to the Native Americans. You follow lunar planting cycles, purging the earth of any impurities, planting frankincense, myrrh, all this stuff that goes back to the Bible—it gets a little wacky.”
 
 But its not her wacky farming practices that prompted Gerry Holden, owner of the North Fork Table & Inn, to start buying her produce. What convinced him at first were her tomatoes. “Her tomatoes were the real deal. They were ugly and gnarly, but delicious. At the time she had a very small crop. If you go over there today she’s growing the entire seven acres with raised beds, three greenhouses. She makes her own compost, and it is like black gold. She grows everything from edemame to fresh ginger root. Her farm is unbelievable.”
 
Read more on the NY Tourism Website
 

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