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Food and Prison: Grass-Fed Behind Bars?

It’s said you can judge a country based on how it treats its prisoners. So knowing that the U.S. has more incarcerated people than any other nation in the history of the industrialized world, yet claims to be the freest–how should we be judged? Considering there are more than 2.5 million people incarcerated in this country, many of whom are regularly denied human rights, forced to eat rotten food, and suffer abuses unimaginable to most…I’d say we should be judged pretty harshly. But there are some programs that attempt to turn back these clocks of dehumanization. Take this one in Virgina, for example, who embrace the grass-fed model and are bringing the pasture to the prison. From Hartke Is Online:
In an Open Letter to President-Elect Barack Obama, Sally Fallon Morrell, president of the Weston A. Price Foundation, challenged our country’s chief executive to focus attention on the cruel and unusual punishment that is taking place in Illinois state prisons. Many inmates have developed digestive disorders, and large numbers suffer from symptoms of low thyroid function (acne, hair loss, heart arrhythmias, frequent infections, depression, allergies, brain fog, fatigue, and constantly feeling cold).
The Open Letter recounts several cases of inmates receiving surgery for removal of a portion of the digestive tract to relieve severe pain, and one who received a pacemaker because he passes out every time he eats. These conditions are a result of the inmates’ new diet, which was implemented about 5 years ago. In case these symptoms don’t sound familiar to you, they are problems documented in the scientific literature from a diet high in soy. Vegetarians, beware! That’s right, the Illinois Department of Corrections is now feeding a diet extremely high in soy to inmates of Illinois prisons. The reason? It’s more “cost-effective.” So, let’s see, money saved on cheaper food equals lots more money spent on medical bills. I’m sorry, where’s the savings? Contrast this with a Memorandum of Agreement between the White Post Facility of the Virginia Department of Corrections, and Sky Meadows State Park. Inmates at White Post are enlisted in animal husbandry at Sky Meadow to raise cattle for beef production. The program is a collaboration of several entities: USDA Farm Services (which implements a Conservation Plan), local Soil and Water Conservation Services (implementing a Nutrient Management Plan), and Virginia Tech (which performs studies on the health and nutrient content of the soil). “My job is  monitoring and managing the natural resources according to these programs,” says Park Manager, Tim Skinner. I make sure that when the grass gets down to about three inches, the herd is rotated to another pasture. We want to maintain the right ratio of cattle to acres based on the type and amount of forage and soil that exists here.” Livestock raised by the prisoners is used as a staple on their menu at the prison. This saves the prison money on its food bill, and keeps the prisoners healthy. Furthermore, when they make the transition to life outside the prison, they have a skill that they can use in the real world. In addition, the inmates are fulfilling the park’s mission – to preserve the pasture. […]
Read the entire article here.

A Thanksgiving Hit: Apple Pie with Cider Jelly

The Thanksgiving season means a barrage of holiday recipes that overflow your inbox and social media feeds. Some of these are new and innovative, meant to impress guests and sure to fade away from the culinary canon. However, there’s a reason that certain other recipes stand the test of time: they just work. We’ve had […] Read More..

Release Your Inner Viking With New Book on Mead

Unlock the mead brewing secrets of the ancient Norse with homesteader and fermentation enthusiast Jereme Zimmerman’s new book Make Mead Like a Viking. Whether you’re new to homebrewing or looking to expand your current brewing and fermentation practices, Zimmerman’s welcoming style and spirit will usher you into an exciting new territory of wildcrafted experimentations, including more than 20 recipes to try.The fermentation […] Read More..

For a Very Viking Thanksgiving, Try Homemade Mead

The people who lived the Viking lifestyle a thousand years ago enjoyed myriad foods and beverages and throwing feasts that lasted several days to show off what they had stockpiled throughout the harvest season. Bring the Viking spirit of celebration to your Thanksgiving table this year with a traditional batch of spiced orange mead. Brew up the following recipe […] Read More..

Brew Outside the Box: Making Mushroom-Infused Beer

When thinking about drinking a nice cold beer, the flavor of mushrooms doesn’t exactly spring to mind. But for the adventurous brewer – and drinker – infusing mushrooms into brews is a great way to combine the medicinal benefits of fungi with one of the world’s most consumed beverages.The best part? You can grow mushrooms […] Read More..

Recipe: How To Make Your Own Chèvre Using Natural Ingredients

Making cheese at home may seem like a time and labor-intensive process, but what if you could make a delicious, high-quality cheese that practically “sits and takes care of itself”? According to David Asher, author of The Art of Natural Cheesemaking, you can.Asher is an organic farmer and goatherd, so his recipe for chèvre, or goat […] Read More..
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