. . .
I’ve just read a great article by Missoula, MT, author Richard Manning (eight books, including Rewilding the West, Against the Grain and Grasslands) in the November/December 2009 issue of Grit Magazine, pp. 36-39. The title says it all: “The Amazing Benefits of Grassfed Meat: A profitable model brings healthy beef to market.”
“For years now,” Manning begins, “I have been fascinated by the permanence and healing power of grassland. If we respect the great original wisdom of the prairies, I’m convinced we can heal the wounds inflicted on the American landscape by industrial agriculture.” Manning explains that he first considered this possibility when a friend decided to raise bison, but soon realized it worked just as well [or better? Adds Linda] with cattle. Now there is diverse collection of people across the nation raising grassfed beef and dairy.
And, says Manning, “Powerful solutions self-replicate. Like viruses, they creep from one farm to the next, eventually exploding in exponential growth. They scale up.” And grassfed beef production, he believes, is poised to scale up.
“It is not unrealistic to expect that we as a nation could convert millions of acres of grain fields (plus millions of acres of land in federal conservation programs) to permanent pastures and see no decline in beef and dairy production in the bargain."
Among the benefits of permanent grass pasture Manning notes are the following:
--- a more humane livestock system,
--- a healthier human diet
--- less deadly E. Coli
--- elimination of feedlots
--- more wildlife habitat nationwide
--- enormous savings in energy
--- virtual elimination of pesticides and chemical fertilizers on those lands
--- elimination of catastrophic flooding that periodically plagues the Mississippi Basin, and, “most intriguingly,” says Manning,
--- a dramatic reduction in greenhouse gases.
Manning discusses The American Grassfed Association, a network of almost 400 graziers, with examples of how these families operate. He supports each of the points on the list above.
“We are slowly learning,” says Manning, “that human enterprises work best when they mimic nature’s diversity.” At first, he suggests, many organic farmers believed this meant vegetarianism. But organic farmers found out “the hard way” that they could not make their operations balance out-- either biologically or economically-- without animals, just as nature provided.
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For more information:
Website for Grit Magazine
For information about grassfed animals see the website for the American Grassfed Association
and the website for Eat Wild
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