CAFOs (Concentrated Animal Feeding Operations) and what you NEED to know about them

Chickens forced to live on top of each other in dirty conditions for their entire lives

CAFOs (a.k.a. factory farmed) is an acronym for Concentrated Animal Feeding Operations. Let's explore it more, in detail, with a Q & A format:

Q: What qualifies a farm as a CAFO?
A: The Environmental Protection Agency (EPA) defines a CAFO as "new and existing operations which stable or confine and feed or maintain for a total of 45 days or more in any 12-month period more than the number of animals specified" in categories that they list out. In addition, "there's no grass or other vegetation in the confinement area during the normal growing season." 

Cows in a CAFO

Q: What exactly goes on in a CAFO?
A: Unnaturally large numbers of animals are reared and confined closely together. Cattle feedlots generally contain thousands of animals in one place, while many egg-laying businesses house one million or more chickens. Also:

• Metal buildings confine animals indoors, with minimal room for normal behaviors and little or no access to sunlight and fresh air.
• Animals are mutilated to adapt them to factory farm conditions. This includes cutting off the beaks of chickens and turkeys (de-beaking), and amputating the tails of cows and pigs (docking) and teeth pulling which can send these animals into shock then death.
• Pens and cages restrict the natural behavior and movement of animals. In some cases, such as veal calves and mothering pigs, the animals can’t even turn around.
• Chicken processors kill about 5,000 chickens per hour and are forced to disregard hygiene because of lack of time and often just return bodies dropped on the floor to the processing line.
• Thousands of turkeys are crammed into filthy sheds after their beaks and toes are burned off with a hot blade. Many are still conscious when they are plunged into the scalding water of the de-feathering or hair-removal tanks. This degrades the quality of their meat.
• Cattle and cows are disbudded. Disbudding is destroying the buds on top of the heads of dairy and beef calves and young goats to prevent the growth of their horns – usually done with a hot iron.

Q: Why would a farmer choose to raise his (chickens, pigs, cows, etc.) animals in a CAFO?
A: To produce as much meat, eggs, or milk at the lowest possible cost, thereby creating a more substantial income for the farmer

Pigs in a CAFO

Q: What is the environment like in a typical CAFO?
A: Not much better than these scenarios: *Shame on Smithfield Farms
AND Shame on Perdue  *WARNING- very graphic videos

Q: Are meats, dairy, eggs and other bi-products of CAFO reared animals unhealthy for us to consume?
A: You be the judge:
*The force-feeding of cattle corn, GMO corn and GMO soy cause the cattle to experience acidosis within 180 days. Corn-fed cattle are also prone to serious health conditions such as bloat, diarrhea, ulcers, liver disease, abscesses and a weak immune system.
 *Most independent scientists and researchers agree that a grass-fed diet would eliminate 80% of the E. coli in the cow’s digestive tracts. Feeding cattle corn causes E. coli. The problem is so severe that fast food chains like McDonald’s buy hamburger containing ammonia to stop the spread of E. coli from sick animals. (I recently heard McDonald's is going to stop this practice, supposedly, but I wonder what they will use instead of ammonia?)
* Grass-fed beef is significantly higher in calcium, magnesium, beta-carotene, omega-3 and potassium than corn-fed beef. Corn-fed cattle have been found to contain only 15 to 50% as much omega-3 as meat from grass-fed cattle. Grass-fed beef is also four times higher in vitamin E and lower in polyunsaturated fats. Corn-fed cattle are high in bad omega-6 which leads to cancer and heart disease.Current research tells us that Omega-6 fatty acids are the cause of many of our Western diseases, including cardiovascular disease, cancer, inflammatory and autoimmune diseases.
*Almost 10 billion chickens, turkeys and ducks are slaughtered under even worse conditions than cattle each year for their meat. Then, Tyson Foods for example, pump up their chickens with salt brine containing MSG to make them plumper and taste better.

CAFO impacts on our environment in several ways

Q: How does a CAFO impact our environment negatively?
A: Mismanagement of waste can do harm in these ways, to name just a few:

CAFO "lagoon"

Sludge created by CAFOs

• Excessive waste created by large concentrations of animals is handled in ways that can pollute air and water. Here is one example: Concrete floors and damp conditions often lead to laminitis or hoof disease causing of lameness in cattle requiring spraying the cattle with antibacterials. Laminitis leads to inflammation and infections requiring more antibiotics and in many cases, Formalin and Cu sulphate, which are toxic to humans and water.
• Excess nitrates, heavy metals (zinc, copper, arsenic, nickel, manganese, and selenium) and other contaminants also pose a risk to humans, wildlife and migratory birds. Factory farms harm about 20% of endangered and threatened species.
• Man-made lagoons on industrial farms hold millions of gallons of liquid waste, from which contaminants can leach into groundwater. The manure is normally sprayed on crops, but often excessively, leading it to run off into surface waters.
• Nutrients and bacteria from waste can contaminate waterways, killing fish and shellfish and disturbing aquatic ecosystems.
• And one very important result:  The loss of more than two-thirds of our Nation’s top soil. There is no crop rotation as a result of the use of GMO Bt corn as feed. Most independent scientists, researchers and traditional farmers assert that the erosion of top soil will have catastrophic effects on our farms and ability to grow food in the future. However, Monsanto uses its IP rights to control who tests their biotech products and to squash any negative research and studies by independent farmers and researchers.

Q: About how many CAFOs are there in the US?
A: I could not find an up to date, true statistic, however I have read up to 99% is estimated. I would bet that the majority of our dairy, meat, eggs, and poultry do indeed come from CAFOs, unfortunately.

Q: What are some companies who buy their meat from CAFOs?
A: Tyson, Perdue and Smithfield to name a few top producers. And, don't forget the big chain franchises (McDonald's, KFC, Taco Bell, etc....) How else is McDonald's the biggest buyer/seller of beef? It's not by buying farm ranched cattle and farm raised chickens. I saw the recent commercial the McDonald's has put out with a real "Cowboy" at his ranch. He may be ONE of the producers of McDonald's beef, but he certainly cannot be the only one.  I'd love a tour of his ranch to see how his cattle are reared.

Humanely raised, happy chickens

Q: But what about Perdue's labeling and advertising stating that their chickens are fed an all vegetarian diet, cage free, as well as being hormone and anti-biotic free?
A: It is against the law to administer hormones to chickens and it has been for over 50 years. So, that's just tooting a horn for no reason, really. The vegetarian diet Perdue boasts about is made up of corn, soy beans, and marigolds. The corn and soy beans are highly likely from GMO seeds. Marigolds are fed to the chickens to add color to their meat (no wonder it has a yellow-orange hue sometimes!), but I will not argue that feeding marigolds to the chickens is a bad thing. Organically grown marigolds would be ideal, but I can guarantee these chickens would not be eating organically certified anything or Perdue would be certain to put that on their label too. Regarding cage free, I am sure they are not confined to cages, however, it is quite a broad claim as Perdue states: "We are committed to creating safe living conditions for our chickens and ensure that they have free access to food and water. By raising our chickens inside, we can ensure that they are protected from the elements, predators and disease. They are not confined or raised in cages."  END QUOTE.

So, the chickens are raised inside buildings, likely crowded together (not unlike a CAFO), in unnatural surroundings. I think it's sad that Perdue feels they can trick Americans with their advertising and marketing schemes.

Notice the corn, Perdue's main "vegetarian feed" and what is "Process Verified" anyway??????

Q: What should I be looking for when buying dairy, eggs, poultry and meats?
A: Look for pasture and humanely raised, free range, grass fed (and ideally grass or green finished), organic, no hormones or anti-biotics, and preferably local farms. Most major grocers carry at least organic options and some go even a step further with the pasture raised on organic greens on small, happy farms. Your health food stores should have even better options.

Humanely raised, happy cattle

Q: What can I do to limit eating meats, dairy, eggs, and poultry that originate from a CAFO?
A: The best way, if you have the resources, is to buy local. Do an online search in your area for local beef and dairy farmers, chicken and egg farmers, etc. Go visit their farm, see how they rear their animals and what the conditions are like. If you cannot do this but you are able to purchase on line, there are many great farms that are now providing their meats, cheeses, and more, to be shipped directly to you (including Beyond Organic, here). Then, as mentioned previously, try your major grocer or health food stores.

Chicken Bellagio

The amazing part is that this can all be made gluten free!

I grew up in a very small town. The only restaurants were Mom and Pop types, with the exception of one McDonald's. What town doesn't have one of these (unfortunately)? My Mom raised me by herself (after rearing 4 older boys, Amen.) and had barely enough energy after a long day's work, to go grocery shopping, let alone come home to cook a meal and clean up after it. So, we ate out. A lot.

Fast forward 15 years, during my first few years of marriage, we had moved to several different places. I remember looking in the phone book of Pensacola, Florida and gasping at the 15+ McDonald's listed in the Yellow Pages. Where I am going with this is that my initial love for chain restaurants came with my new exposure to them. Applebee's, Chili's, Outback, Olive Garden, etc.....all of these were so wonderful to my virgin, chain restaurant going self. Now, I won't go to these places without a blindfold and pretty much a gun to my head. I will sacrifice for a trip to Olive Garden very rarely only because my eldest daughter loves it so much and we tend to treat her on her birthday. I wasn't a fan of Chik Fil A and Five Guys (again, limited exposure to these) until a few years ago, but that is waning also. Enter, CHEESCAKE FACTORY (Angels singing "Hallelujah"). I know, I know....it's still a chain and it's still "junk" food. However, if I am going to have to eat while out and about, and there happens to be one in the vicinity, I am there. The spiral bound book of a menu, the variety of meals from Asian, to Mexican, to home-style cooking, never mind the bazillion types of amazing cheesecake.....and it all tastes GOOD! So here it is, my rendition of "Chicken Bellagio", a favorite of mine (one of too many) from the Cheesecake Factory. Here's to you Lyssa, my Chicken Bellagio buddy.....and to you, my brother, Scot, for the wonderful trips we've made there and the many gift cards you have furnished us for there!

(This recipe is made without wheat based flour, but you can sub any flour, including white/wheat if you so desire)

CHICKEN BELLAGIO (Cheesecake Factory inspired)

This is for 6 servings- so halve the recipe if you desire. Leftovers are yummy too!

3 boneless chicken breasts, sliced into 6 filets by cutting breasts into thin halves
(like cutting a deck of cards in half)- some pound the chicken, but I prefer to skip this step
6 slices Prosciutto


Breading:
1 1/2 cups all purpose gluten-free flour mix (or your choice of flour)
1/4 cup Parmesan cheese
1 Tbsp. sea salt
2 tsp. cracked pepper
1 Tbsp. oregano
3 large eggs, beaten
splash of milk

Sauce:
1 pint heavy whipping cream
6 Tbsp. prepared pesto sauce (your choice, I used Buitoni's, makes it easier and tastes great)
2/3 cup Pecorino or Reggiano Parmesan (Pecorino is from sheep's milk, Reggiano is from cow's milk)
2 tsp. salt
1 Tbsp pepper

Pasta and the rest:

Angel hair pasta- enough for 6 servings (use this brand for wheat free pasta: Ancient Harvest Quinoa )
3 Tbsp. prepared pesto for prepared pasta
1 stick of butter, for frying, and extra for the prepared pasta
3-4 Tbsp. olive oil for prepared pasta
3 cups Arugula, washed
1/2 cup grated, fresh Parmesan for topping

*In a container, mix flour, Parmesan cheese, salt, pepper and oregano. In another container, whisk eggs and splash of milk. Set two together as a station.

Here is my egg wash and flour dredging station

 Heat heavy pan on medium heat, add 2 Tbsp. butter. Coat chicken breast in flour mix, then egg mixture, then dredge in flour mixture again. Place in hot butter and fry each side until golden (adding more butter as needed). You will need to fry in batches, cleaning pan with paper towel (see my photo) in between. Then place in a baking dish. Finish in oven at 375 degrees F for 10 min. to ensure the middle is cooked thoroughly (but not too dry!) Check one piece to see if it is cooked before taking out of oven.

I used gluten free flour for this and look how yummy, golden brown it is!

I use my tongs and a paper towel to wipe up in between batches. This helps avoid any burnt bits on the subsequent batches.

Pasta and Prosciutto: While chicken finishes in the oven, boil your pasta according to directions. Lightly fry the Prosciutto slices in pan with small amounts of butter. Save aside. Make cream sauce next.

Sauce: Heat heavy cream until hot in sauce pan, add the pesto sauce and whisk. Add salt and pepper. As sauce begins to thicken, add the Parmesan cheese while whisking constantly to incorporate. Continue until mixture thickens then reduce to very low/warm until ready to serve.

Assembly: After draining pasta, add the 3 Tbsp. prepared pesto, add 3 Tbsp. butter and 3 Tbsp. (or more if you'd like) of olive oil. Toss well. Place 1/2 cup of Arugula on plate, top with a serving of prepared pasta, 1/3 cup of cream sauce, one of the chicken filets, the lightly fried Prosciutto, and freshly grated Parmesan.

The peppery flavor of the arugula truly compliments the Parmesan sauce and all the flavors of this dish, don't skip it!

I cannot tell you how impressed I was with myself. This could almost pass in a blind taste test for the real thing. Try it yourself and tell me if you agree! Excuse me, I have some leftovers calling.

Quickie Chickie Soup!

I happen to have a lot of sick friends lately. Yes, a lot of my friends are sickos. It makes my life happy to know that I am not the only one.

There are SO many chicken soup recipes (traditional caldo de pollo is one of my favorites!). My Momma has always touted that chicken soup with lots of garlic and ginger is healing. She used to make for me a version called, "Penicillin soup" that she claimed had healing powers. Anytime someone in our family came down with some sort of cold or flu, my Mom would get a phone call (before the internet) begging her for her prized recipe.

This quickie recipe goes out to all you sickos who don't happen to have your own, home made organic chicken stock in your fridge or freezer. I always intend to make it, but it rarely happens. "Bone broth" does have some wonderful healing properties and is what I recommend first and fore most, but in a pinch, this is second best, in my opinion:

I found BIG jars of this at my Costco store. It is a deal if you can buy it that way!

So that  is it, up there ^ , my secret weapon for "in a pinch chicken stock" in any recipe. I love it.

For a small batch of Quickie Chickie Soup (about 4-5 servings) you will need:

Please do not notice that I grabbed the beef flavor instead of the chicken, I did catch it before adding to the water.

1-2 boneless chicken breasts, chopped into thumb nail size pieces (the healthiest chicken you are lucky enough to find)
1 small onion, minced
2-3 cloves minced garlic
6-8 carrots, peeled and chopped into 1/2 inch chunks
8 cups of water (purest water you have access to)
Prepared rice- your choice of grain (I used Thai/Jasmine rice because that's what I had in my freezer from extra after our dinner the other night)

*If you like ginger, use freshly minced if possible, and add into the stock at any point for extra bonus points!

Saute the onion in your choice of healthy oil, butter, or ghee for about 1-2 minutes, then add the garlic, saute one more minute. Add 8 cups of water, 2-3 Tbsp. of the "Better Than Bouillion" paste, according to how salty you like your broth. Bring to a low boil, add carrots, simmer for about 5 min. then add the chicken pieces. Add your rice, and once chicken is cooked through, voila! Easy peasy (Rachel Ray, I can say it if I want to).

Make some and GET WELL!

Chicken Cordon Bleu-the easy way

Quick, easy, healthy Chicken Cordon Bleu

 The originating recipe was given to me about 10 years ago from a dear friend, Dawn. She would always tease me that dinner did "not always have to be a 3 course meal". 10 years ago I was far from a good cook, in my opinion. I was evolving, still am evolving. But, I always made sure that there was a meat portion, a vegetable, a starch, and usually a dessert (and a starter if there was company). I  imagine most people's dinners have at least these components. Anyway, back to Dawn, another Navy spouse (I was a Navy spouse back then) who knew that cooking dinner with 3 kids in tow, and a husband who was MIA for up to 6 months, turned into less than 3 course meals very quickly. Her rendition of this recipe I have morphed over years, as I do with most every recipe, so as not to get bored. I have also gained more knowledge for healthy alternatives to foods I used to use...so for instance, the original recipe called for cream of chicken soup, but I do not use the traditional brands as these have msg and less than desirable ingredients. 10 years later, I am happy to have discovered an organic, more natural alternative to the condensed chicken soup, mushroom and cream of celery soup- that can allow me (consciously) to make those quick and easy comfort meals that I once prepared. So, without further adieu....

You will need:

1.5 lbs. of boneless chicken breasts (halve recipe if it's only 1 or 2 of you)-choose organic, free range chicken if you can find it

juice of 1/2 lemon

box of cream of chicken or cream of celery soup (click here for the organic version that I like)

1/2 cup heavy organic cream 

6 slices of baby swiss cheese (I prefer Boar's Head brand in the deli of most major grocery stores)

6 slices of ham (again, I like Boar's Head brand-tavern ham)

10 or so stalks of fresh asparagus, washed and trimmed of woody bottoms

1/2 tsp. nutmeg

salt and pepper

Heat oven to 375 degrees F.

Fry chicken in pan until golden, but leaving pink in the middle, to finish in oven

Prepare chicken breasts: heat a heavy bottom fry pan (on medium) with real butter or a healthy oil of your choice. Pat chicken breasts dry (must do this to attain a golden brown sear) then sprinkle salt and pepper on each side. When fry pan is hot and butter/oil is melted and hot, place chicken breasts in to fry both sides until golden brown. Do not cook through entirely. Set aside.

Mix cream of chicken soup with lemon juice, heavy cream and spices

Layer asparagus stalks over a thin layer of the Cordon Bleu sauce

In a medium sized bowl, mix the entire box of cream of chicken (or celery) in with heavy cream, lemon juice, nutmeg,  salt, and pepper.

In a baking dish, pour about 1/2 cup of the sauce in, then lay the asparagus spears side by side (with some space in between each spear) on top of sauce, then slices of ham on top of asparagus, then add slices of swiss cheese, and then the seared chicken breasts. Pour remainder of sauce on top of the chicken breasts. I find that I like to layer this all in different ways, depending on my mood- so do as you prefer!

Finish in the oven for 15-20 min.

To make it part of a 3 course meal, it goes nice with rice (or quinoa) and a salad!