The standard argument for industrial agriculture is that we have no choice— organic can’t feed everybody. In this Sky Full of Bacon podcast we meet Gary Zimmer, a Wisconsin-based farmer, dairy nutritionist and author who’s spent 25 years building a movement that proves this isn’t so— and that a more natural form of farming can be more profitable for farmers (because they spend less to grow it) and even outperform industrial agriculture in sheer quantity. Not to mention, the end result is some pretty awesome and unique cheese. If you want to know more about what’s going on behind your local farmers’ market, this video reveals one side of that world. (21:45)
LINKS
Bartlett Durand, who is Gary Zimmer’s son-in-law and owns Black Earth Meats, was also in the last Sky Full of Bacon podcast, The Butcher’s Karma.
Gary Zimmer’s books are here and here. Otter Creek Farms is here. Midwestern Bio-Ag is here.
I met Gary Zimmer and Bartlett Durand on this trip, and Bartlett again here, but even before then, I liked their cheese a lot. As that notes, you can find Otter Creek cheeses at the Logan Square Farmer’s Market and Provenance.
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June 29th, 2012 at 11:39 am
[…] “After I Hit the PUBLISH button” Never fails that some great tidbit surfaces on the internet “AIHTPB”, this is it, a video by Michael Gebert, SkyFullofBacon and Grubstreet Chicago on Otter Creek Farm’s cheese and their view of the food world “Soil, Corn, Cows, Cheese” […]
October 25th, 2013 at 8:59 pm
I would love to have cheese from unpasteurized milk. But low and behold the powers that be here in Ontario Canada say it bad for us and have banned it being made or sold in this Province.