Organic Paradox

As I sit down to write this week’s blog post, I’m drawn to the complexities and contradictions surrounding the term “organic.” Last time, we explored the historical roots and personal meanings of organic farming, and today, I want to discuss where organic falls short.

In my journey as a farmer and business owner, I started like many consumers, using the word “organic” to encompass all the ways we care for our soil, animals, and customers. Even now, when I meet someone new, the easiest explanation of what we do is that we are an “organic meat farm.”

Yet, “organic” has evolved from a powerful movement to a recognized label, governed by standards, and verified through inspections. Within this framework, different types of organic farming have emerged, reflecting a wide range of practices and philosophies.

While there are dedicated organic farmers out there – many I know personally – the reality is that the organic label can encompass various farming models. Some organic farm businesses prioritize achieving the lowest price point, following the regulations but little else, creating a gap between consumer expectations and the farm’s true practices.

Next time you’re in a grocery store, you’ll likely see rows of neatly packaged organic meat, eggs, and dairy products, often at prices only slightly higher than conventional options. But do we truly know the story behind these products?

What is the difference between Pasture Raised Organic (PRO) Chicken like our chicken here at Reber Rock Farm and the organic chicken you can get at the supermarket?

What Organic is and is NOT

The truth is that most organic meat on the shelves comes from large confinement operations that prioritize profit over the welfare of the animals and the land. This model is an improvement over the conventional system. No antibiotics are used, no hormones, and all the animal feed is also organic, which means all the land used to grow the grain or forage is also managed organically. 

Most consumers envision organic animals ranging in green, spacious pastures. Organic regulations stipulate providing “access to the outdoors;” however this “access” often is nothing more than a small door leading to a tiny, muddy enclosure. Again, it comes down to cost. Raising animals in a natural and outdoor environment has risks and costs. If the lowest price per pound is your goal, keeping the animals in a controlled environment will always make sense. 

A fundamental belief of mine is that most people are doing their best, and trying to do good. I do not believe that farmers who run confinement based meat farms are bad people, in fact, I think it is pretty amazing what they are able to do: produce huge quantities of food at a very low price. I believe they are doing what most businesses do: produce what the consumer is asking for – food at the lowest price.

In our relentless pursuit of affordable food, we often fail to recognize the hidden costs that come with it. By cutting corners and embracing industrial farming practices, we may lower the price tag on our groceries, but we unknowingly add a significant toll to the health of our soils, land, and ultimately, our bodies. Intensive use of synthetic pesticides, herbicides, and fertilizers might boost short-term yields, but they come at the expense of degrading our precious soil and polluting our waterways. Similarly, large confinement operations may churn out cheap meat, but the environmental and ethical repercussions are substantial.

The good news amidst the challenges lies in the power of consumer demand. As conscious consumers, we have the ability to shape the future of our food system. By demanding transparency and accountability from producers, we can drive positive change in the industry. 

Bottom line: Organic does not mean Pasture Raised, and Pasture Raised does not mean Organic.

I want to come back to the question: what is the difference between Pasture Raised Organic, like we have here, and organic in the supermarket?

Here at Reber Rock Farm, we’ve always strived for more. That’s why we’ve coined the term “Pasture Raised Organic (PRO)” to describe our blend of organic practices and pasture-based management. For us, organic is not just a checkbox on a certification form; it’s a commitment to the health and well-being of our animals, our soil, and our customers.

In the PRO system, our animals live the life they were meant to live. Once our chickens are three weeks old (when they are fully feathered and can stay warm) they live on pasture with daily moves to fresh pasture.  Our pigs are outside with portable shelters always. We never subject them to cramped, unnatural living conditions. Instead, we believe that happy, healthy animals produce better meat – meat that is not only good for you but also tastes better.

What about grazing animals like beef and lamb or even dairy? Next week I will talk about grass fed beef and the role organic has and does not have in the grazing world.

Thank you for being part of our community and for supporting our vision of a healthier, more responsible food system. We are thrilled to have you with us on this adventure.

New Freezer coming soon!

We are preparing to have the freezer container dropped off in about a week. Then we’ll use a crane to set it in place. We can’t wait.

We will be selling our two panelized walk in freezers we are currently using. I will post more info on them soon, if you are interested please contact me directly nathan@reberrockfarm.com They are 10’x10’ and 8’x12’.