When I heard Cory Carman speak at Ecotrust's food hub conference last spring, I knew I had to write about her. Her story, of taking over her family's ranch out in eastern Oregon and converting it to a 100% grass-fed operation, interested me for at least three reasons. First, ever since reading Michael Pollan's the Omnivore's Dilemma, I've been convinced of the environmental and nutritional superiority of grass-finished beef. (That is, beef that hasn't been fed corn for the last few months of its life.) So I'm always thrilled to discover ranchers and companies who are producing it. Second, Carman is part of a growing movement of educated young people who are choosing to make a living off the land. (For more evidence that this is, indeed, happening, check out the Greenhorns documentary.)
Finally, the challenges Carman spoke about that day—her struggle to find a USDA-inspected slaughterhouse that would take her business, finding an efficient way to get her beef to Portland eaters—illustrated logistical hurdles that small and medium-sized farmers and ranches face all over America. Sadly, our dominant food system is not set up for small, family-run ranches like Carman Ranch. That one plucky woman (and her other half, Dave) could tackle these challenges with creativity and perseverance, gives me hope that we can eventually change our food system.
Grass-fed beef is more popular than ever, but will it ever make up more than a tiny percent of the U.S. beef market? Americans have grown accustomed to marbled, corn-fed beef. Bringing grass-fed beef to the masses would require a major paradigm shift—not just in the eating and spending habits of the average American, but in the meat industry itself. We’d need to retrain ranchers in how to pasture cattle—how to keep them away from wild onions, bitterwheat, and forages that impart an off-flavor—and train them in the art of management intensive grazing. We’d need to give economic incentives for mobile slaughterhouses and smaller USDA-inspected facilities. We’d also need to end corn subsidies, which keeps the price of corn-fed beef artificially cheap.
For Carman and her cow-share customers, though, all this is, in a way, irrelevant. Waving a hand to members who are lingering to divvy up their meat, she says, “They know where their meat comes from and know the cows have never left the ranch. They’re eating whole animal quantities. This is totally representative of how our food system should be.”
Read more about Carman in the November issue of Portland Monthly.
