Farmstead on Swine Flu and Factory Farming

[What follow is a private email which Matt Jennings, the chef and co-wner (with his wife Kate) of Farmstead & La Laiterie, sent out to friends and industry associates about the Swine Flu and factory farming. Coming from someone who is both very involved in, and very passionate about, the world of food and it's origins, it is a telling read. We reprint it here on Providence Palate with Matt's permission.]

Friends,

This is a hard email to write. Some of you are farmers. Some of you are chefs. Some of you not only rely on the meat industry for your profession- but some of you for your livelihood- as you are owners and manufacturers at major meat processing plants. I have known some of you for a very long time, and some of you for only a short while. I cannot say that this email will change the way you look at food- in fact, some of you will even just hit delete right about now, and not read any further. But as a Chef, restaurateur, and human being that cares about the food on our tables, I had to get this off my chest and write to you. I'll try to keep it as un-preachy as possible, as that is completely not my intent.

There have been some discoveries that have come to light recently, with regards to Swine Flu (or H1N1) in our country, that you should know about. You can read about it in US News, here, or on the CRG website, here. Mark Bittman of the New York Times, brought this piece to light, recently. We are on the precipice of a revolutionary concern about the foods we eat, and where they come from. And we should be.

With factory farming looking more and more like the culprit with regards to the originator of the Swine Flu virus, it is time for us to come together and at least attempt to make a change. Daunting as the thought may be, when careless factory farms like Smithfield release statements to the media, as their address to Swine Flu, stating: "As we have always said, our first priority as a company is to ensure the health and safety of our herds and our employees so that consumers can trust our products"1, we should be looking very carefully at who we support
as consumers. Most factory farms think in exactly this manner- herds first, employees and consumers second.

I'm not going to ask you to sign some petition against factory farming. Although they are out there- and you can find them on your own. I would just like to ask you to be informed. Be a conscious consumer. Do not go blindly into that great meat case at the grocery store.

If you are informed- great! Keep reading. Help those who don't understand, to realize the implications of the foods they purchase. Information will prove to be the most powerful tool any of us will have with regards to the decisions we make about how we produce, purchase and (as restaurants) promote foods.

Of course there are also those out there who might not be able to afford locally raised, family farmed meats- but they can be armed with the information. We must continue to work on developing local food systems and promote the interactions between local producers and those less fortunate and less informed. For many, gaining the information about why factory farming is a despicable practice, might be enough to kick start changes in eating habits, and altering their priorities.

We are killing ourselves. It is time for our collective voices to be heard, and to help change the food systems as we know them. Support your local growers and producers. Engage in discussions about what you can do to help create change. Distribute the knowledge you may have to others.

Of course the issues are huge, and can't possibly be solved with simply purchasing locally and sustainably- there is layer upon layer of issues that need to be addressed, and it will take a lifetime to undo what we have done- if it is even possible. But there is no time like the present, to at least try.

On a local level, I praise the hard work and determination of Rhode Island's farmers, growers and those raising healthy, happy animals. It has made the difference for my restaurant- I can tell you that. On a broader level, I can also thank local organizations like Farm Fresh RI, Chef's Collabrative, and national ones like The Livestock Breeds Conservancy, Animal Welfare Approved, The American Grassfed Association, Ask For Change & Grace. If you have not yet reached out to any of these like minded organizations, it might be time to do so.

Finally, shouldn't eating be all about enjoyment? Wouldn't you enjoy your food more, if you actually knew where it came from?.....

With respect, thanks and genuine concern,

Matt Jennings

Chef/Cheesemonger/Owner
Farmstead & La Laiterie at Farmstead
186/188 Wayland Ave.
Providence, RI 02906
www.farmsteadinc.com