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Archive for August 31st, 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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