The other day I was watching the pathetic return of what used to be my favorite reality TV show: Kate plus 8. Usually it's Kate's constant whining, yelling, and complaining that tugs at my nerves but this time it was something different. Kate chooses to feed her kids a strict all-organic diet. Curious as to why this was, I decided to do a little research. My research led me to Kate Gosselin's own blog where she explains that she feeds only organic because she believes this is healthier. As an agriculturalist, I know that there is virtually no nutritional difference between organic and conventional, and this made me a little upset. As an Agvocator I realized that I had to step back and really re-evaluate my thought processes.
One of the many things that I love about the pork industry is it's view on choice. They give consumers so many different choices at the meat counter: organic, conventional, pasture-raised, antibiotic free, all natural etc. But they also give producers choices as well in how they want to raise their pigs: inside, outside, with antibiotics, without, in gestation stalls, free range etc. Both organic and conventional producers put a lot of care and effort into how they raise their animals, and both work to help feed a growing population. However, both consumers and producers have to get it through their thick skulls is that if they want choice they have to give the opposite party the right to choice as well.
I make it a priority to only eat conventionally-raised meat. It's not because I'm against organic farming, because that's not the case at all. I recognize that organic farming has kept many smaller operations afloat and given them a niche in the market. Organic farming created a lot of different branches in the industry and created a lot of new jobs for the agriculture sector. I choose to eat conventional because I am an informed consumer. I know that there is no nutritional difference between my conventional pork chop and Kate Gosselin's organic pork chop. The pig that made her pork chop was raised outside, and if/when that animal became sick, the producer made the conscientious decision to not treat it with antibiotics. My pork chop's pig was raised inside, protected from the harsh environment that typically comes with raising pigs in the Midwest. The caretaker of my conventional pig decided that it was better to use antibiotics in case the pig became ill, rather than to let him become sicker. I also trust that the producer of my pork chop knew proper withdrawl times to ensure that the vaccines he used on his animals would not end up in my pork chop when it arrived on my plate. Both were raised by caretakers who dedicate their lives to their animals. Both have the same nutritional values: an organic pork tenderloin and a conventional pork tenderloin will both have less total fat that skinless chicken breast, and both will taste a hundred times better (proven fact for both). The only difference is the environment in which they were raised, which directly affected the second difference between the two: their prices.
Maybe my decision is swayed a little. Maybe it is swayed because I do work in the animal pharmaceutical industry and want to continue to do so in the future. I have seen how it takes almost 10 years for a new vaccine to get approved by the USDA and FDA so they can be 100% sure that the medicine will not affect the quality of the meat products. I have seen how a scientist can dedicate a decade of their careers working tediously to produce one life-saving vaccine, just to have it not pass inspection because of one little thing. Maybe I am also swayed because I have used antibiotics on my own show pigs. I have made the conscientious decision myself to treat my animals with medicine when they are sick rather than let them suffer. Some of these pigs have even ended up in my own freezer and used to feed my friends and family. I have seen the prices of swine vaccines and know that it would not be economically smart to use the vaccines more than absolutely necessary. Maybe my background has swayed my decision on to eat conventional, but it did not take away my right of choice.
It can be hard to not get defensive in the organic verses conventional discussion. I struggle with it myself. It's easy to stereotype people who eat "only organic" are tree-hugging hippies who don't know anything about their food, which in some cases in true. Other times they just are uneducated and misinformed. That is why Agvocators have to share their story as much as possible. Sharing my story is one of my primary goals for starting this blog. While we need to inform them, we cannot take away their right to choose what they want to eat. So join me in becoming "pro choice" in the organic verses conventional discussion! Let's inform consumers about the industry, and still be conscientious on not pushing our opinions on them.
One of the many things that I love about the pork industry is it's view on choice. They give consumers so many different choices at the meat counter: organic, conventional, pasture-raised, antibiotic free, all natural etc. But they also give producers choices as well in how they want to raise their pigs: inside, outside, with antibiotics, without, in gestation stalls, free range etc. Both organic and conventional producers put a lot of care and effort into how they raise their animals, and both work to help feed a growing population. However, both consumers and producers have to get it through their thick skulls is that if they want choice they have to give the opposite party the right to choice as well.
I make it a priority to only eat conventionally-raised meat. It's not because I'm against organic farming, because that's not the case at all. I recognize that organic farming has kept many smaller operations afloat and given them a niche in the market. Organic farming created a lot of different branches in the industry and created a lot of new jobs for the agriculture sector. I choose to eat conventional because I am an informed consumer. I know that there is no nutritional difference between my conventional pork chop and Kate Gosselin's organic pork chop. The pig that made her pork chop was raised outside, and if/when that animal became sick, the producer made the conscientious decision to not treat it with antibiotics. My pork chop's pig was raised inside, protected from the harsh environment that typically comes with raising pigs in the Midwest. The caretaker of my conventional pig decided that it was better to use antibiotics in case the pig became ill, rather than to let him become sicker. I also trust that the producer of my pork chop knew proper withdrawl times to ensure that the vaccines he used on his animals would not end up in my pork chop when it arrived on my plate. Both were raised by caretakers who dedicate their lives to their animals. Both have the same nutritional values: an organic pork tenderloin and a conventional pork tenderloin will both have less total fat that skinless chicken breast, and both will taste a hundred times better (proven fact for both). The only difference is the environment in which they were raised, which directly affected the second difference between the two: their prices.
Maybe my decision is swayed a little. Maybe it is swayed because I do work in the animal pharmaceutical industry and want to continue to do so in the future. I have seen how it takes almost 10 years for a new vaccine to get approved by the USDA and FDA so they can be 100% sure that the medicine will not affect the quality of the meat products. I have seen how a scientist can dedicate a decade of their careers working tediously to produce one life-saving vaccine, just to have it not pass inspection because of one little thing. Maybe I am also swayed because I have used antibiotics on my own show pigs. I have made the conscientious decision myself to treat my animals with medicine when they are sick rather than let them suffer. Some of these pigs have even ended up in my own freezer and used to feed my friends and family. I have seen the prices of swine vaccines and know that it would not be economically smart to use the vaccines more than absolutely necessary. Maybe my background has swayed my decision on to eat conventional, but it did not take away my right of choice.
It can be hard to not get defensive in the organic verses conventional discussion. I struggle with it myself. It's easy to stereotype people who eat "only organic" are tree-hugging hippies who don't know anything about their food, which in some cases in true. Other times they just are uneducated and misinformed. That is why Agvocators have to share their story as much as possible. Sharing my story is one of my primary goals for starting this blog. While we need to inform them, we cannot take away their right to choose what they want to eat. So join me in becoming "pro choice" in the organic verses conventional discussion! Let's inform consumers about the industry, and still be conscientious on not pushing our opinions on them.