Joining us is a very special guest, Michelle Schrader, a first-generation beef farmer from the Finger Lakes Region of New York. Michelle and her husband run a cow-calf operation where their cows are pasture raised and grain supplemented. Michelle's knowledge is a testament to her dedication to sustainable farming and her role in nurturing the connection between the land, the livestock, and the community she serves.
Over the next 30 minutes, we dive into the question of eating beef and how ethical and environmentally sustainable it is. We discuss antibiotic and hormone use in animal farming, and what USDA inspectors are watching out for in the meat we consume. We'll tackle the contentious issues of land use, greenhouse gas emissions, and the often misunderstood role of water in cattle farming, all while examining the nutritional and ecological trade-offs in our food choices.
In today's episode, you'll hear:
- Animal welfare and how they affect farming practices
- Insight on farming and food label requirements from the USDA
- Ethical considerations in consuming beef
- Livestock's role in the ecology and climate
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