I admitted to my partner the other day that I’d be vegetarian if we still lived in the city. We were talking about trying to farm closer to the coast, so I could grow more veg and eat more green lip mussels. But here I am on a cold climate cattle farm, in a part of the world perfectly suited to pasture raised beef, and where commercial …
I admitted to my partner the other day that I’d be vegetarian if we still lived in the city. We were talking about trying to farm closer to the coast, so I could grow more veg and eat more green lip mussels. But here I am on a cold climate cattle farm, in a part of the world perfectly suited to pasture raised beef, and where commercial dairy is ruining the waterways, and I’m very conflicted. I will figure it out, and I suspect the meat will disappear from my plate in the years to come but I can’t tolerate the way diary herds are treated in my region. So milk and cheese leaves a bad taste too (although delicious if I don’t think too much about it). As you’ve written before there are so many shades to ‘sustainable’ in each sector. And the closer one gets to their food source the harder it is to figure out what’s good for the environment.
I admitted to my partner the other day that I’d be vegetarian if we still lived in the city. We were talking about trying to farm closer to the coast, so I could grow more veg and eat more green lip mussels. But here I am on a cold climate cattle farm, in a part of the world perfectly suited to pasture raised beef, and where commercial dairy is ruining the waterways, and I’m very conflicted. I will figure it out, and I suspect the meat will disappear from my plate in the years to come but I can’t tolerate the way diary herds are treated in my region. So milk and cheese leaves a bad taste too (although delicious if I don’t think too much about it). As you’ve written before there are so many shades to ‘sustainable’ in each sector. And the closer one gets to their food source the harder it is to figure out what’s good for the environment.