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Non-factory farmers say they're producing healthier food by 'working with nature'

From Green Right Now Reports As factory farming has taken over livestock production in the U.S., some small farmers are bucking the trend, vowing to maintain their family tradition of...

From Green Right Now Reports

As factory farming has taken over livestock production in the U.S., some small farmers are bucking the trend, vowing to maintain their family tradition of raising livestock humanely and healthfully.

These farmers are producing organic milk and grass-fed meats that they and many consumers believe are healthier for human consumption.

The Humane Society of the United States, which promotes the kinder treatment of animals, just released this video about several such Nebraska farmers, who say they’re content to farm family-sized farms using old and new eco-friendly methods.

These farmers say their traditional ways of raising cattle, pigs and chickens are better for the soil and farm ecology because they don’t require pesticides and the free-range animals help regenerate the soil.

These methods also can be economical, sustaining families on farms they can manage as small businesses of their own.

“I went organic and I found very shortly after that that it also cut my expenses, so then, my farm was big enough for me. And it brought in the money I wanted,” said Martin Kleinschmidt, an organic livestock farmer who produces ‘pastured meat’.

“What I didn’t expect,” he said, “was to feel so good about what I was doing, working with nature and not against it.”

The result: A cycle of life in which the animals raised for food are free of illnesses, and therefore don’t require the antibiotics that have become a routine and controversial piece of industrially produced meat, according to the farmers.

To learn more, see the HSUS story in the group’s November/December 2012 magazine.


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