“ Kremer explained that he had raised pigs conventionally until he was gored by a boar; the subsequent infection, resistant to antibiotics, had nearly killed him. Raising large numbers of animals in indoor confinement pens, he went on, the pigs living over grates, their feed laced with antibiotics and additives, their waste collected in fetid ponds, Kremer himself working with a syringe strapped to his belt—he thought there had to be an alternative.”Excuse me? The infection was resistant to antibiotics? Go ahead, read it again:
"Kremer explained that he had raised pigs conventionally until he was gored by a boar; the subsequent infection, resistant to antibiotics, had nearly killed him."I can’t be the only one who is taken aback by this. If you’re not freaked out, think about what’s swimming in the bacon, ham and pork chops produced from the boar that injured Kremer. And think about how all of those toxins are transferred to our bodies when we eat the radioactive pork products.
Unfortunately, we have been trained to count calories, cholesterol and fat in our food, rather than hormones, antibiotics and pesticides.
Kremer now raises his pigs in a more sustainable fashion that is healthier for us and the environment:
"Today’s bedding hay becomes tomorrow’s compost to fertilize fields of wheat or corn, which, in turn, become animal feed. After harvest, the wheat straw and cornstalks will serve as bedding for another generation of pigs. All of this takes more labor, more time, and paying more attention to both the pigs and their breeding."Kremer is the Chief Operating Officer of Heritage Acres Foods, which, according to its web site, was “created by 52 farmers . . . each of them dedicating their lives to sustainable agricultural production practices. [This] not only preserves our environment, but means good health for people and their communities.”
Heritage Acres pork is available for purchase on the U.S. Wellness Meats web site.