I feel really proud of our class getting this project done. It came out great! It was awesome to hear Charlie say we did a great job and then hear the same thing from the council when it was presented. I feel everyone had their hand in this project and not one person stood in the background. I love how many compliments we got because it makes this seem even more worth it and i do believe that we made a difference with our report. I also thought that Jess, Andy, and Jake did a great job presenting the project and hit all the important parts. Congrats to the whole class!

I really enjoyed getting out of class and visiting Diversity Farm. It is one thing to learn and hear about the hardships of farmers and their lifestyle but it is another to actually go and meet on and listen to them and seeing what a day in the life of a farmer is like. Diversity Farm was not like some of the farms I'm use to thinking about in movies or in stories. I really like the family feeling I got at their farm. They seemed very organized and happy to be doing what they are doing. The cheese cave was not what I expected either but I guess I was just thinking of an actual cave and not a basement type room. But it was still really cool. To be honest I was hoping  for a sample. I think that want they do is awesome and I give them a lot of credit because it is hard, dirty, time consuming work. 

I think it is very sad what is happening accross country right now. The fact that people are eating sand cookies made with little to no nutritional value is horrible. Meanwhile we have some much excess of food we are composting it and turning it back into dirt. I suppose part of the problems their having is the fact that they import all of their food and produce very little of their own. Im not sure if its becease they are located in unfavorable growing climates, if this is so why was a community established their in the first place. Im sick and tired of seeing children on the tv with bloaded bellys lookin all sad and having some church group asking me for nickles and dimes. I think they need to be offering real solutions with real answers. Im not sure what these answers may be but if i think of one ill bogg it.

I thought the project our class developed and researched went over very well with the leadership committee. I was sitting in the back watching to see if they where all paying attention or just watchign their clocks the whole time and to my supprise they seemed interested. I bet alot of that had to do with the good slide show and the wonderful job the presentors did. I thought they had good questions at the end which could help our thinking in other directions. I wonder how long it will actually take before we can notice a big change in the way Unity works. I guess all good things take time.

Diversity Farm

I just wanted to say that I had a great time at the farm yesterday. The discussion inside was really interesting and informative. Although it looks as though they are doing well, the talk really put into perspective how hard it is for small farms to stay in business. Although we did talk about this in class, it still really bothered me to here yesterday the amount of time and effort it takes to apply for grants and to weave through all the regulation hoops... and still come out at the end with nothing or with 5,000 labels, already paid for, they can't use.

The animals were great, too! I think pigs are cool- I don't get the opportunity to see them very often. I loved seeing how good they were at clearing up land! After seeing the cows, I really would like to observe a milking session and look into what it takes to care for one. Does anyone know if dairy cows are good for meat, too? I would assume so, but I don't know too much about cows.

Aimee, thanks for the opportunity to check out diversity farm - it was fun!

CO2 and CO?

I didn't realize at first that Becky was talking about carbon monoxide (carbon dioxide CO2 is ingrained in my brain forever) as I had heard about CO2 from the meat guys. It sounds like they are used for the same thing, are they used interchangeably - or for slightly different things? Anyway, I found an article on health benefits and a bit about the USDA on this issue

more co2 stuff

I had actually heard that for the first time as well, not to long ago. The man who owns A Wee Bit Farm, sells his meat at Crosstrax. (Bob from diversity farm does sometimes, too - soon I think they will have their cheese, too!). I expressed to him what a beautiful color his meat has, and noticed that each cut of meat had different colors and tones - something I had never seen, really. When I walk through a grocery store now, it is appalling the color of the beef, and other meats as well. They are almost majenta pink! Dan Hughes, the farmer, explained a bit about the process of commercial meat being injected with CO2 - and explained it was to keep the color consistant. I suggest who ever want to be completely astonished, to go check out this guys beef (scottish highland cattle) - it is deep, deep red, and almost purple on some cuts. It's a remarkable difference. - here some somewhat humerous info I found from a company that supplies meat sellers with CO2...CO2 Technologies is their nameOur CO2 Technologies system will stop premature discoloration...

The CO2 Technologies system releases H2O and CO2 into the refrigerated environment. Lean meat is about 75% water. Loss of water is important because it is economically equivalent to the loss of meat. By raising the relative humidity in the case, the dehydration that occurs is reduced. Food scientists agree that meat cuts lose their color prematurely relative to their wholesomeness, and by modifying the air with the introduction of carbon dioxide to displace oxygen, our CO2 Technologies system will stop this premature discoloration.

Increased color stability has enormous economic benefit:

Lowers labor cost of rewrapping product
Fewer trays and film used to rewrap
Fewer discounts
Fewer discards (sell more of what you buy)

This new technology makes it possible to sell fresh meat in a service meat case without keeping it wrapped in plastic. The product maintains color and does not suffer dehydration

Benefits...

Carbon Dioxide (CO2) makes the membrane of cells more permeable. This causes water to leave the surrounding air and enter the cell, offsetting dehydration. CO2 acts as an effective anti-microbial agent, reducing the growth rate of microorganisms. CO2 lowers the pH of meat, making it more acidic and creating protein breakdown (tenderizing).

Benefits for Case Ready Meat Programs...

Carbon Dioxide is also a refrigerant, and it attracts heat. A molecule of CO2 will absorb more than three times its weight in warm air before rising in temperature. The results are more uniform case temperatures and less product not making code dates. CO2-modified air will also penetrate permeable packaging to increase shelf life.

The cost for the CO2 Technologies system in a 12-foot service case or self-service meat case is pennies per day. Let us help you keep your meat fresher...

. . . from field to fork!

"Food scientists agree that meat cuts lose their color prematurely relative to their wholesomeness" - relative to their wholesomeness?

Ill say this - the meat from A Wee Bit Farm and from Diversity Farm is way more "wholesome" than any commercial meat I have ever seen or tasted. This "real" meat stays it's beautiful, deep rich color longer than any other peice of meat I have ever seen. Anyway - it's interesting, does anyone know any specific health risks accociated with this co2 in meat thing?