Sustainability is defeatist, Veganism is defeatist and Vegetarianism is defeatist.

The above mentioned beliefs are defeatist simply because they exclude the possibility of regeneration.

The photo below is explained at the end of the blog.

First there has to be an acceptance that there is nothing to sustain i.e. the need for regeneration and then an understanding of how the Vegan/Vegetarian food would be produced if there was no livestock which will lead to an understanding of how the non animal protein diet cannot regenerate.

Human beings are committing species wide suicide and we are using agriculture as the tool to accomplish this. 36 football fields of rain forest are cut down every hour of every day to plant 4 crops (maize, soya, palm oil and sugar) that don’t nourish the human being. We lose 300 square kilometres of topsoil every day due to erosion caused by agriculture. There are over 400 dead zones in the world’s oceans directly attributable to the leaching of Nitrogen fertilisers into the rivers. Equal amounts of people are dying of obesity and of starvation. Cancer rates are going parabolic etc etc etc.

I could go on and on but the point is that there is nothing to sustain. The photo below is of the rainforest being replaced with soya.

KC Fazenda, a farm cut from the Amazon rain forest some 50 miles SE of Santarem. The fields were planted in corn, (soy bean fields are currently fallow) and all that was left of the forest is brazil nut trees, which are illegal to kill under national law. These brazil nut trees are unlikely to live very long without the other trees to keep moisture adn nutrients in the soil.

The answer is most certainly not for the entire population to stop eating meat. They must stop eating the wrong meat. Caged meat/grain fed beef/feedlot beef/antibiotic raised meat/growth hormone meat/Glyphosate meat is the wrong meat for both environmental reasons and human health reasons.

To grow any plant a form of fertiliser needs to be given to the plant. Organic and BioDynamic growers use compost and a variety of non chemical foods for the soils and the plants. Animal manures are the key ingredient in compost. Conventional farmers use Nitrogen based fertilisers which are destroyers of soil Carbon, are very energy intensive to produce and leach as per the dead zone point above. With no animals the vegans and vegetarians will have to use the Nitrogen based fertilisers to grow their food. This would further degenerate the Earth.

Combines harvesting dry land wheat on the Vulgamore Family Farm just south of Scott City, Kansas. The Vulgamores have been farming this area for five generations, and have one of the largest farms in the county. The wheat harvest last about two weeks, and starts at 7AM with servicing the combines, and usually continues non-stop until 11PM.

Furthermore the staple foods for the vegan/vegetarian diets are grains which are grown in monocultures as per above. Everything about a monoculture is in violation of nature.

Using animals on the land to rotationally graze increases soil Carbon, produces meat which nourishes the human being and creates employment. Carbon is 58% of Soil Organic Matter (SOM). Every 1 gram of SOM holds 8 grams of water. Properly managed animals lead to an increase of SOM in soils.

The book below is really the only one that you need to read on the subject of nutrition and its impact on society.

I am going to try and paraphrase this essential book. Dr Price goes on a 10 year journey around the world in the 1920’s and find that as soon as the white man’s food (read vegan/vegetarian) is introduced the humans and then society breaks down.

Read the writing in italics below the photos. Pre white man left and post white man right. The white man’s food is the staple of vegans and vegetarians namely white bread, canned food, processed food. In other words foods that are not whole. Hence a society that is not whole.

As promised an explanation of the photo at the top of the blog. The photo encapsulates regenerative agriculture and the defeatist nature of the beliefs mentioned above. My pigs have grazed to the right of the finger and not to the left. By choosing our pork you are contributing to building our soils and therefore making the farm more resilient. You are also increasing the Carbon contents of our soil whilst removing it from the atmosphere.

Wendell Berry says it best “We are all farmers by proxy”

Angus

17 August 2018

Our latest product – Hydrolysed Beef Collagen

Phello is holding our latest product. It is the first product that we are selling that does not come from the farm.

For many reasons the nutritional content of our foods have declined over time and so we need supplements. I am not a dietitian but logic tells me that you need to rebuild your body all the time and the mechanism through which your body does that is though proteins which are built from amino acids. Hydrolysed beef collagen is packed with these building blocks.

 

  • Collagen is the most abundant protein in the body, and gives structure to your skin, bones, muscles, and all other connective tissue.
  • Your body produces less of it as you get older, which results in fine lines and wrinkles.
  • Taking collagen orally can improve skin elasticity, reduce wrinkles, and increase skin moisture.

 

We have chosen to pack in glass as we cannot find biodegradable plastic…yet. We recommend a retail selling price of R600 per kg. Some collagens are retailing at R2,000 per kg. It is exactly the same product.

We have chosen the hydrolysed version as this is quickly absorbed into the body.

As you can see our product comes from Brazil. We have all the documentation to prove the chemical analysis. Please email here if you want to see it.

Angus

29 July 2018

 

Latest products – Verhackert/Pork Pate and Salami Sticks

I start with the Verhackert and then go to the salami sticks. We use only the pork raised on the farm and processed in our on farm butchery. Our pigs are not caged. You can read more about our outdoor pig operation here. We also refuse to add cancer inducing nitrates and/or nitrites to any of our products.

 

Not sure why the German speaking folk seem to produce the most delicious pork products (except for salami). Ever since I tasted this spread I have been wanting to make it. Needless to say it has taken a while but as per usual the folk from ALMI, our spice company, put it all together for us. Danke schun Matthias, Carl, Hubert and Jerry.

A closer look at the label which is retail ready.

Phello, Ruvarashe and Loice with a packet of salami sticks on each finger. These are called euroslots and are for the checkout aisle at your friendly local retailer. We are very proud of the fact that none of our products have any nitrates or nitrites added.

Below are some photos of the Verhackert making process but in short salt and spice the cheeks, we leave them for a week, double smoke them, mince them and pack.

Note that unlike the caged version our pork is dark. This is because of the Vitamin D they get from being outside as well as the betacarotenes and chlorophyll from the green grass that they graze on.

The bay tree is from the farm I grew up in KZN. Happily growing here now.

The rosemary is from our garden. The salt we use is from Khoisan. It is the unwashed version (this is critical) and it is one of the major ingredients in our free choice mineral lick.

After the double smoking.

The instructions on the bottle say that this is best enjoyed with some of our soft boiled eggs. More about our outdoor egg operation here. We choose not to have the egg yolk colourant added to our chicken feed. The chlorophyll and beta carotenes in the pastures colour the yolk. Considering that 96% of South Africa’s laying hens are in cages and they have never and will never see grass you understand the need for yolk colourant.

 

Our salami sticks are a little more complicated to make. A key ingredient is the organic red wine from the farm. Our vineyards have been organically certified for 4 years already. No added nitrates or nitrites.

The photo above is of the salami sticks in the fermentation stage which takes two days, immediately after making them. In a warm room. We then smoke them and then they go to the wine cellar for maturation.

The salami matures in the cellar where I made my Ezibusisweni Chenin Blanc as well as the Straw Wine. In fact it is a nursery as wine is made in the vineyard.

There are two ways to get our product. First click on SHOP NOW which is top left and then you get the option of either collecting from our office or the goods being couriered to you. Alternatively click on PRODUCT INFORMATION at the top of this page and then you can see which restaurants and which retail outlets stock out produce.

Angus

15 June 2018

 

 

 

 

 

 

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