Tag Archives: Meat

Cows in Switzerland Could Be Given Acupuncture Instead of Antibiotics

Sadly, it’s not news that many farm animals are pumped full of drugs, including antibiotics, anti-inflammatories, and steroids, as a way of keeping them healthy until slaughter. While, in theory, only minimal traces of these substances should make their way into your burger or sausages, last year the US Food and Drug Administration found beef samples that contained five times the legal drug limit. The World Health Organisation later warned that the overuse of antibiotics in meat could cause antimicrobial resistance in humans.

Given the huge global demand for meat, it’s unlikely that farms will ever become substance-free. But one organic farm in Sorens, Switzerland has come up with another way of keeping cattle healthy, without the need for drugs. In collaboration with vets from the University of Bern, farmers here will start treating their cows using acupuncture.

According the local district’s agriculture office, classes will be given to the university’s veterinary students by an animal acupuncture specialist. Acupuncture, an ancient Chinese treatment whereby fine needles are inserted in certain parts of the body to relieve pain and prevent illness, will be used to keep the cows healthy. The experiment forms part of a wider project at the university to reduce the amount of antibiotics used in milk production and is a first for the Swiss agriculture industry.

The initial treatments will be carried out on a herd of 80 Holstein cows in May. Let’s hope the cows aren’t afraid of needles.

The ‘Bleeding’ Veggie Burger Is Scaling Up to Take on the Meat Industry

Exactly one week after Bay Area food tech tech startup Memphis Meats unveiled the world’s first lab-grown chicken finger, we as a society have become a single step closer to a reality in which producers of “clean meat” are able to compete on equal footing with the behemoths of modern industrial meat.

Just yesterday, Impossible Foods, the Redwood City, California startup, announced that it had almost finished construction on a huge factory in Oakland, California that will be able to produce one million pounds of veggie burgers per month. The company’s Impossible Burger—known as the “veggie burger that bleeds”—will be mass produced there; commercial production is planned to begin early this summer.

Founder and CEO of Impossible Foods, Patrick Brown, who was formerly a professor of biochemistry at Stanford University, has big plans for his meatless burgers: “We’ll probably be within an hour’s drive of most of the US population by the end of the year,” he said. “We’re dead serious about our mission. That means any food product that currently is produced using animals, we intend to create a product that can compete.” He says he founded the company back in 2011 because he had concerns about the impact of meat production on the environment.

READ MORE: The World’s First Lab-Grown Chicken Finger Was Just Unveiled

The Impossible Burger has received high marks for its taste; many have said it comes close to providing the experience of biting into a meaty burger. Initial tastings were held at high-end restaurants in New York and California, including David Chang’s Momofuku Nishi and Traci Des Jardins’ Jardiniere. The company says its burgers’ real-meat flavor comes from something known as “heme,” which is made by genetically modifying yeast cells. Heme is said to provide the bloody appearance of real meat, as well as a metallic taste, that lentils, tofu, or beets—the basis of other veggie burgers—just can’t mimic. The other ingredients in the Impossible Burger are wheat and potato protein and chips made from coconut oil.

The company has finally responded to the single largest source of skepticism looming over the panoply of meat-alternative companies that have popped up in recent years: scaling production to meaningfully compete with traditional meat processors.

A spokesperson for Impossible Foods provided the following statement to MUNCHIES: “Impossible Foods is in the process of building out a 67,000 square foot facility in Oakland to service an expected 1,000 restaurants by the end of the year. The company plans to be in locations across the country as quickly as possible, ranging from Michelin starred restaurants like Public in New York to better burger chains and stand alone eateries such as Oakland’s KronnerBurger.”

READ MORE: Here’s the Amazing Plant-Based Menu from Our Momofuku X Impossible Foods Event Last Night

According to startup database Crunchbase, Impossible Foods has so far raised a total of $182 million in equity funding for a total of 8 investors, including Bill Gates and Silicon Valley venture capital firms like Khosla Ventures and Google Ventures. The new facility will allow Impossible Foods to increase production more than 250 times.

One day in the near future, you might even be able to take a tour of the facility where the world’s first “veggie burgers that bleed” are made. “One of the things we’d like to be—and the bar is very low—is the most transparent, tour-friendly meat-production facility on Earth,” Brown said this week at the factory’s opening ceremony.

Definitely sounds a lot better than touring a meat processing plant, in our humble opinion.

Sprout Creek Farm

“Encompassing 200 acres in Dutchess County, NY, Sprout Creek Farm is really three different entities, distinct yet dynamically entertwined. It is a working farm, raising free-ranging cows, sheep, goats, wild turkeys, guinea fowl, chickens, and pigs.

It is a market, selling our internationally award-winning cheeses and farm-produced meats, as well as local Hudson Valley milk, eggs, vegetables, crafts, and gifts. And it is an educational center, offering day, weekend, and summer programs that help connect young people to the land, the seasons, and the plants and animals that co-exist here in harmonious rhythm.”


Bay Ridge CSA

“The Bay Ridge CSA is a partnership between community members of Bay Ridge, Brooklyn, and our farms: Hearty Roots (vegetables), Pistil Farm (flowers) and Muddy Farm (eggs) in Red Hook, NY, Montogomery Place Orchards (fruit) in Annandale-on-Hudson, NY, and Lewis Waite Farm (meat, poultry, bread, dairy, jam/honey, etc) in Greenwich, NY. We are proud to announce its third year of bringing farm-fresh, pesticide free, locally grown, affordable food directly to the Bay Ridge community.”

What’s New

High Point Farms

“High Point Farms, LLC is committed to providing our customers with high quality Grass-Fed beef, grass-fed lamb, free range eggs, pasture raised chicken, pasture raised pork as nature intended – and as our ancestors enjoyed!

We do not use any antibiotics or growth hormones with any animals we raise or our cooperative farms raise. All animals are treated humanely and raised outside!”


Sweet Pea CSA

“Sweet Pea CSA, located in Brooklyn Heights, is a community of individuals committed to sharing the benefits and risks of local farming, and enjoying fresh, organic fruit, vegetables and other produce at a great value in return. In the spring, CSA members buy a “share” of the farm’s produce.

In return, members receive the benefits of the farm’s bounty throughout the growing season, as well as the satisfaction gained from supporting local farmers, participating directly in food production on farm visits and helping build a more local and equitable agricultural system.”


High View Farm

“Linda and Mike are the proud caretakers of High View Farm. Along with our four American Border Collies Maggie, Finn, Red Skye, and Katy, our horses Woody and Lucky, and our cat Whack, we keep everything running smoothly (most of the time)!

In addition to breeding American Border Collies and boarding horses, we raise sheep, pigs, chickens, ducks, and goats.

We take pride in raising all our animals naturally, with care and plenty of room to graze.”


Carnegie Hill/Yorkville CSA

“The Carnegie Hill CSA project started in 1997 as a direct partnership between a community that wanted local, organic produce and a family farm looking to use sustainable land management to build a sustainable business. CSA stands for Community Supported Agriculture, a direct relationship between consumers and producers based on a mutual sharing of risks and benefits.

When our group started in 1997, it was far from clear if this model would ultimately succeed. As the years have passed, the group has grown considerably because of greater public awareness of food safety and quality issues. Understanding the source of food, its true cost and the sustainability of the production and delivery models have become increasingly important. And demand has grown enough to support additional sites in the neighborhood.

Today Stoneledge Farm delivers produce to several hundred member families in Manhattan, the Bronx, Westchester and Greene counties. The Carnegie Hill/Yorkville CSA groups have also developed relationships with local producers of meat, poultry, cheese, bread, flowers and more.”


Walter Stewart’s Market

“Welcome to Walter Stewart’s market. We’re your proud hometown market, offering the very best products and service since 1907. As pioneers of New Canaan’s retail scene, we understand that a successful business is not born overnight. As the oldest grocery establishment in town, we take pride in setting the standard for quality and dependability.

This year marks the 100th anniversary of our family-owned & operated business. Four generations of Stewarts have worked hard to ensure a pleasant environment in which to shop for superior products.

In 1907 our family patriarch, an enterprising young grocer from Ireland, bought a small grocery store on Main Street opposite New Canaan Town Hall.”


Formaggio Essex Market

120 Essex Street, near Rivington
New York, NY 10002

To us, the sustainable production is the result of having a respect for the environment and community that are the source of the ingredients and materials that make up the product. This respect is manifested in terms such as organic (whether certified or not), biodynamic, integrated pest management and sustainable. We are proud that many of the exceptional products we offer are produced in this manner and we hope to continue to support artisan producers both in the U.S. and abroad.


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