New York Times food critic Mark Bittman pretty much said it all in a Ted talk a few years ago, outlining how we Americans became detached from healthy eating; persuaded by food companies and our government to adopt foods that are cheap, quick, inhumane and the root of our health problems. Sound blunt? Maybe, but hear him out.
As factory farming has taken over livestock production in the U.S., some small farmers are bucking the trend, vowing to maintain their family tradition of raising livestock humanely and healthfully.
These farmers are producing organic milk and grass-fed meats that they and many consumers believe are healthier for human consumption.
Denise Rieger spreads hummus on a whole wheat tortilla, chops up carrots, peppers and cucumber, layers on the vegetables and rolls the tortilla into a wrap. She prepares a fresh fruit salad of strawberries and grapes and puts everything in separate compartments of a lunch box for her daughter, Elle to bring to school. Rieger goes through this time-consuming preparation five days a week because she does not want her daughter eating what is being served for lunch in the school cafeteria.
“I won’t let my kids eat anything in the cafeteria, not one bit of food!” says Rieger.