Judith McGeary, Esq., Founding Board of Director Member, Farm-to-Consumer Legal Defense Fund and President, Farm and Ranch Freedom Alliance takes a closer look at the research sited in this Atlantic Monthly May 2010 Article.
Is Free-Range Meat Making Us Sick? by James McWilliams
The author, James McWilliams tries to claim that sustainably raised foods are “making people sick,” but the studies he cites show no such thing.
While McWilliams portrays “free range” as the alternative to factory farms or CAFOs, this is simply wrong. Under U.S. law, “free range” means only that the animals are given “access to the outdoors.” http://www.fsis.usda.gov/FactSheets/Meat_&_Poultry_Labeling_Terms/index.asp
While some small sustainable farms use the term, “free range” operations are often still factory farms, in which thousands of chickens or hogs are housed in a large building with a door leading to a dry lot with no grass in it. “Free range” operations often use the same poor-quality feed, antibiotics, vaccines, and hormones as regular CAFOs, contrary to McWilliams’ claim in his concluding paragraph. Continue reading