The Carolinas are home to a lot of hog and chicken farms. Last year, North Carolina reported 9.3 million hogs. In Duplin County, pigs outnumber people, 40 to 1. Poultry and eggs are the top commodities in North and South Carolina. The vast majority of these animals are not the marketing images of happy creatures you see on egg cartons and packages of sausages; these animals’ lives can be miserable.

So, how is a shopper who cares about animal welfare to tell the fact from the marketing fiction? For this edition of the Stew, we hear from several smart and passionate people who are working hard to put meat on your table that you can feel good about.

You’ve told us that knowing where your food comes from and how it was raised is important to you. In response, we’ve made a pocket-sized tool to help make that easier, the Consumer’s Guide to Meat, Egg and Dairy Labels. Put it in your wallet for handy reference before you buy your next cut of meat. Want to dig deeper? This month, Animal Welfare Approved, the highest standard for animal welfare in the business, decodes some of the most common labels: organic, grass fed, cage free and natural so you can understand what they really mean and which works for you.

Next, we take you on a virtual field trip to four grass-fed cattle ranches in Davidson County and an organic, pasture-based cattle ranch in the Upstate of SC. Want to get more up-close and personal? Your favorite farm may be open for visitors or welcome on-site pick-ups. If that’s an option, schedule a visit! You’ll also get a chance to visit Carolina farmers in our upcoming Piedmont Farm Tour, April 22-23! Tickets are on sale now – and we’re looking for volunteers!

In this edition, we also introduce you to Firsthand Foods, a Durham-based meat business specializes in local, pasture-raised beef, lamb and pork. They work with 65 local family farms and have directed over $5.2 million into our local food system. In addition to sharing their practical philosophy for eating less meat overall so that they can afford “the good stuff,” they share an amazing recipe for Indian Lamb Chili.

Finally, in our Stew survey, you told us that you love our DIY features (more details on what else you told us next month). So, in this month’s edition, Meredith Leigh, the incredible author of The Ethical Meat Handbook, has your step-by-step DIY guide to butcher a whole chicken. Roast it with some thyme, sage and butter.

Enjoy,

Elizabeth Read, CFSA’s Communications and Development Director

P.S. Join CFSA to ensure the farmers and foods you want are more and more available – now and for future generations.

P.P.S. Come work with us! CFSA is hiring for two positions: Organic Policy Coordinator and Local Food Safety Coordinator. For all the details and to apply, visit our jobs page.

NOTE: The Organic Policy Coordinator application period is extended just for Stew readers. Applications due by Friday.