Local Butcher Shops are coming back as more consumers want to experience the craft, knowledge and quality assurance of old.  The new version of an old tradition provides local, humanely treated, pasture raised beef, lamb, pork and poultry. Expert butchers not only know how to cut meat, they can answer questions on production practices, menu ideas and cooking instructions. One of the leaders in this butcher shop movement is Eric Veldman Miller and his Butcher Shop in East Sacramento, \”V Miller Meats.\” vmillermeats.com

Food insecurity is a reality for 16% of the public and 32% are waiting for their next pay check before they can buy food. Trends like this matter and are now being discovered by the Center for Food Demand Analysis and Sustainability at Purdue University.  The Head of the Center and Head of the Purdue Ag Econ. Department, Dr. Jayson Lusk believes that to be successful in the food business you must understand your consumer segment and what it is that they are caring about. To fill that need Purdue has launched a monthly Sustainable Food Purchasing Index.  What matters in your segment?     www.purdue.ag/cfdas

When we think of pasture sounds, it\’s moo, baaa, or whinnies.  So why not quacks, clucks and honks.? Well poultry in the pasture is the gateway to farming since the aspiring farmers can start with just a few acres, as did Jeff Siewicki in South Carolina. He had to figure out how to start with low investment and no experience but with passion to spare. Ducks have become the poultry preference in his pasture . With a profitable pasture poultry base he now shares how to farm without buying land, without a tractor, without piling up debt and with getting Chefs to feature his duck.

Some are concerned about whether or not the foods they buy contain GMO, genetically modified organisms, or what USDA refers to as Bioengineered. As a result of a 2016 Bill passed by Congress and signed into Law by President Obama,  USDA regulations have just gone in to effect  that specifies that foods that are bioengineered or contain bioengineered ingredients must disclose that information to consumers with text, symbol, QR code or telephone. Greg Jaffe, the Project Director for Center for Science in the Public Interest shares the the history, major components of the requirement and first impressions of in-store implementation.

https://cspinet.org/news/blog/whos-labeling-what-examining-how-companies-are-disclosing-bioengineered-ingredients

Technology in smart phones and watches help people identify current and emerging issues that Doctors can address. Do animals deserve any less?  Rapidly improving technology helps ranchers, farmers and their veterinarians know everything they need to about an animal\’s current condition and anticipate problems that are likely to occur.  Beyond monitoring, DNA technology allows all of the information a chef or an end consumer may want to know about the history of their dinner. Dr. Paulo Loureiro, is Lead  for Global Marketing at Allflex Livestock Intelligence for Merck Animal Health.  He explains the ramifications of these developments including the implications of healthier animals to the Climate.  

Regenerative? Organic? Real Organic? Non GMO?  Sustainable? Biodynamic? Consumers understandably get confused by the terms when they just want to buy the best food for themselves and their families.  \”Best\” can mean everything from climate to nutrition but always includes taste.  On his \”Save Our Soil\” (SOS) farm in Australia, Mark Rathbone  is a firm believer in Biodynamic and his customers believe he is right especially when they taste what he grows on his farm about 3 hours north of Melbourne. Mark shares his passion and purpose with other farmers around the world and with all of us who want to eat the best and save our soils. www.saveoursoil.com.au

President Biden has launched a well-funded action plan for a