I’ve been having an internal struggle lately when it comes to what I eat. I’ve always been a meat eater, save the few short boughts of vegetarianism and veganism immediately following viewings of PETA videos (enough to make you toss your cookies, let alone the chuck beef). Reading Fast Food Nation also brought on a brief stint of meatlessness. Yet somehow I could never forever say goodbye to bacon & friends.
It wasn’t until I read the book The Omnivore’s Dilemma by Michael Pollan that I finally realized what was at the heart of what bothered me about eating meat: the factory farm food system that mass produces meat. Call it part animal rights, part health concern and part environmentalism, but my new mission is to only eat meat when I know it comes from a sustainable farm. (If you’re interested in learning more about my reasoning, check out this Op-Ed in the NY Times by cattle rancher Nicolette Hahn Niman.) This can present quite a challenge when eating out at restaurants as most places don’t know where their meat comes from, so I do end up ordering vegetarian entrees often (an added health perk). I admit I do make occasional exceptions at dinners where hosts have only prepared a meat entree (this is where the struggle comes in). I’ve actually been able to keep this up for several months now, and I think it’s something I can continue for the long term. (I tell you all this as a setup to the post, not to preach my ways upon you. What you choose to eat is a very personal choice!)
Mini Mac Farm - Long Valley, NJ
In my quest for meat that comes from animals that have had a happy life, I found Helen and Bill McLaughlin of Mini Mac Farm (named for their last name, their stature and the size of the farm!). Located in Long Valley up on Schooley’s Mountain, Helen and Bill manage 18 acres of farmland and raise cattle, pigs and chickens (for eggs), in addition to growing fruits and veggies. I took a trip up there this past weekend and chatted with Helen about how they run the farm.
It’s a small place with a handful of pigs, cows and chickens (and a bonus goat and donkey that they kindly took in). Bill & Helen both have full-time jobs, but decided to buy the farm (not in the proverbial sense) over 4 years ago. They made improvements to the house and the barns and bought some animals, and they were finally able to open for business in 2007.
Chickens in the coop
Helen gave me a tour and told me how their animals are naturally raised, and could be considered organic if they wanted to pay for the label (quite expensive for small farmers). The cows graze on rotating pastures and are supplemented with their own hay and then vegetarian feed. The chickens and pigs have ample access to the outside, too. No growth hormones, organic feed, no antibiotics, no steroids, etc. Once the animals are ready for slaughter, they are sent to a USDA “processing facility” in Washington, NJ, the next town over. Helen says she’d rather charge a little extra for the meat to be USDA approved – that way she can sleep easily at night. The meat is then vacuum-sealed and frozen so it can last.
Cows in the snowy pasture
The Mini Mac Farm market is open only on Saturdays and Sundays 10-5, but Helen said people can call to make appointments for weeknights after 4 pm if they’re in a pinch. I went on a Sunday, and a few groups of people came in to pick up cuts of meat. I picked up a pack of spare ribs, sweet Italian sausage, two sirloins and two packs of bacon (T shares my love for this salted delight). In addition to the animals they raise, they also sell chicken (a different breed than egg-layers) raised by a local farm that shares their same principles. They also take orders for holiday turkeys, hams and pork roast (so hurry if you’re interested).
The meat is more expensive than what you’d pay at the grocery store, but when you consider the true cost of factory farms (pollution, health hazards, poor workers’ conditions, animal cruelty, etc.), it seems totally worth it. Plus, I feel good supporting small farms, and I appreciate knowing the people who produce my food. It doesn’t feel right to know the girl who cuts my hair better than the people who grow what I ingest.
Last night we made the sausages with some onions and peppers, and they were delicious. Tonight we enjoyed one of the sirloins without any seasonings, steak sauce, or even salt & pepper. Needless to say, it had tons of flavor on its own.
A happy pig snout to greet me
Moral of the story is if you’re looking to feel good about your meat consumption, go visit the friendly folks at Mini Mac Farm. If you’re pressed for time, or farm visits aren’t your thing, email The Health Shoppe in Morristown and order cuts of meat from Mini Mac through their Farm to Family program. If you do go to visit on a snowy Sunday and you want a tour of the farm, bring your boots!
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Helpful blog, bookmarked the website with hopes to read more!