Over-Sensitized Consumers

Desensitizing. It sounds a bit militaristic. I have seen this word used over and over again in reference to killers, terrorists, and those of us who consume meat in a balanced diet. The theory is that those who are constantly around perceived objectionable practices tend to lose their disdain for them. In other words, if you grew up hunting for food, you do not feel as ashamed as others wish you did. You are desensitized to the violence known as feeding yourself. I have some bad news for the self-sufficient. This is not a theory, but a fact. We can trace this effect through past generations, and see a startling reality about food perceptions.

We, who live on this planet as a combined group of beings who consume food to live, are gradually painting ourselves into a proverbial corner. I can be condemned for eating an apple. "Sorry, no, it was not organic". What a self-aggrandizing world do we live in. A generation ago folks pealed an apple, cut out any worm holes, bruises or defects, and ate what was left. Today, those of us who eat apples grown by conventional methods are prompted to feel beneath those who only eat a couple of untouched, pristine apples from the top of each tree. As far as they are concerned, the rest are good for compost piles.

nuggetWhen you buy chicken at the store, is it in the form of fillets or boneless skinless breasts? Have your kids ever eaten bone-in meat? Many haven't. They would be appalled to realize that chicken comes from a...um... chicken. My young niece recently declared her affinity for chicken nuggets. "What part of the chicken is that", I asked. After a short sidebar with her older sister, she exclaimed, "His nuggets!"  Funny? Yes. I decided to drop the explanation until she is substantially older.

A woman recently filed a lawsuit because there was a skinned chicken foot in her store bought boneless-skinless chicken breast package. She claimed mental anguish and an inability to ever eat chicken again. The case should be thrown out. She couldn't eat chicken to start with! My grandmothers, aunts and uncles gnawed a chicken until there was nothing left but the cackle. We need to shed this belief that good food is only available after it has been industrialized.

porksteakThere is a solution. Summer is here. Instead of feeding your kids flavored yogurt and mystery meat with a brown-crust-flavored substance, toss some pork steaks or chicken thighs on the old BBQ grill. (these are still some of the cheapest proteins out there) It doesn't have to be everyday, but think of the stir you will cause in the neighborhood when that seared chicken and hickory smoke smell wafts through the sub-division. Folks will step outside and warily aim their jealous noses into the wind. More importantly, you will be passing on an appreciation for real food to the next generation.



Fair Thinking

Around 1897, the fight for the Missouri State Fair began.  The decision to have one wasn't so hard, but the struggle over which Missouri town would host the event brought out the money, and the politicians.  A delegation toured several mid Missouri towns, (Sedalia, Chillicothe, Moberly) and settled on the one with the most land donated for the project, Sedalia.  On 150 acres, the construction began.  Rail lines and street cars needed access.  Livestock housing and show barns popped op quickly.  The "best" mile and a half track in the state was built for bicycle and carriage racing.  In mere months the fairgrounds (previously prairie) became a showplace for Missouri's Ag efforts.  Folks tied prize livestock to the backs of wagons or loaded them on trains and headed to Sedalia for some neighborly competition.

Things have changed quite a bit, but folks are still gathering for the friendly rivalry.  Wagons and trains have been replaced with pickups and aluminum trailers with living quarters.  A trip that could have taken a week in 1901 can now be accomplished in a few hours from anywhere in the state.  Probably the biggest and most overlooked change is in the animals competing for prizes.

Livestock today can be quite different from their predecessors.  Most are sleek and trim.  Low-fat is in and it is reflected by the animals shown at the fair.  You have probably heard of a "feeder" pig, but no one uses the term "fat" hog anymore.  Cattle are taller and leaner these days.  In 1901 the desire for low slung cattle often had owners using the trick of photographing them in a pile of straw or sawdust to make them appear even shorter.  We know healthier eating has caused breeders to aim for leaner cuts of meat, but why was a fat hog or calf so prized a century ago?  For the fat of course!

Rendered tallow or lard was in high demand back in the "good old" days.  Soaps and shaving creams were made from it.  Steam engines needed it for lubrication.  Tallow candles lit the way to the wood stove where lard was used to cook the morning meal.  A quick buff with some beef tallow, and shoes were shiny and ready to head to town.  Steel production, rifle making, salves and medicines, the stuff was everywhere!  Before you start thinking this was back in the dark ages, it is still used in soaps, and up until 1990 was the favorite fry cooking choice at McDonald's restaurants.  As healthier options were employed, the breeders began modernizing herds into the production animals we see today.

It was quite possible for the fattest hog to take first place at a fair around the turn of the century.  Today the focus in on uniformity.  I encourage you to take a look around the livestock barns at the fair.  When the consumer demands a product, American farmers respond.   The animals you see are the results of that demand.  Go support your county and state fairs.  Maybe a little more importantly, support the farmers and growers who put their best efforts out there for you to enjoy.



Artisan Steak?

Every so often a word hits a new found popularity.  For some reason, these buzz-words often annoy me.  I guess it's the overuse, or the attempt to fool the public.  One of my recent peeves is the use of the word "Artisan".  Everything is "Artisan" today from cheese and shoes, to salads and handbags.  I guess "homemade" has been stolen by convenience stores and restaurants, and "gourmet" has lost it's glimmer.  Sellers needed a new way to say, "You don't know how to make this".  We must be slipping.  The mass printed "Artisan" label on the plastic container in a big box store should rule out any chance of a master craftsman working behind the scenes!

Hmmm... looks fresh and artsy.

My wife and I were discussing my dislike for the word.  I gave an example.."Romaine lettuce is a particular strain of lettuce.  An artisan salad is a couple of lettuces and maybe some radicchio (chickory) tossed in.  Therefore, we can assume that since "Scout the Wonderdog" is not a purebred or registered, he is an "Artisan Dog".  An eclectic mix of dog breeds that has produced the special, one of a kind mutt he is"!

Don't get me wrong. If it didn't work, marketers wouldn't use it.  So, why as a farmer, don't I use it?  I select the particular type of cow I want, then breed it to a bull with traits and characteristics I would like in my calves.  At birth the calves are checked on, doctored, and cared for.  Seed is sown and fertilizer is applied to ensure the calf eats only grass that is good for growth and health.  Meanwhile, I harvest corn that has had the same care taken to produce good feed.  This is followed by months of grinding and mixing oats, hay, corn and specific proteins into feed to produce a well marbled beef calf with a large rib-eye area genetically passed down from his fathers side.  Sounds pretty artistic to me.

As I contemplated my disdain for the word, I considered using it everywhere, just to prove a point.  Scout eyed me suspiciously for fear of being called the "Scout the Artisan Dog".  It soon became obvious that this is what bothered me in the first place.  If I had "Lettuce with Radicchio" from the produce section, and liked it, I would buy it again.  I would also know that radicchio helps make a dang tasty salad.  Trying to place a veil of secret superiority on it buy calling it "Artisan", has just made it a mystery salad.

Ker-Pow! Flavor and Nutrients!

Instead, I will continue to produce beef marketed as... well... Beef!  American farmers and ranchers have been producing safe and delicious beef for a century or more.  To cloud it with mystery marketing would be wrong.  So have your artisan salad with radicchio, and have your beef with the confidence that it is flat out honest protein, vitamins, and minerals all wrapped up in a tasty, juicy, grill sizzling form that cannot be duplicated.  OK, now I am hungry.  Beef, non-artisan, it's what's for dinner!

(as an addendum to this post, please note that the word is pronounced (ar-ti-zen), not (ar-tee-zhun).  Artesian wells were made famous by beer manufacturers in the 70's.  If we hear you miss-pronounce it, we will know where you learned the word!)