The Importance of Farm-toTable in our Food System

Wy We Let Pigs Be Pigs: About Ethical, Pasture Raised Pork

Eating grass, digging in the dirt, exploring their pasture, being social – this is how our pigs express their piggyness. When I watch them out in the fresh air, using their noses to root around, lounging in their wallows, or just hanging out together, I can’t help but smile. It’s one of the biggest differences between how we raise pigs and how pigs are raised in most commercial settings, and it’s obvious. Their noses are made to dig, their skin can absorb vitamin D, and their bodies are meant to run and frolic (yes, they really do frolic). I think I understood this in theory before we started farming, but after spending time with them, observing them every day, I feel so much more strongly about giving pigs the chance to just be pigs. “But Don’t Pigs Need to Sweat?” I've seen a few posts on social media lately, and had a couple of customers ask about whether pork is safe to eat because pigs “don’t sweat” and therefore can’t get rid of toxins. Here’s the deal: pigs don’t sweat, it’s true. That’s actually why we provide them with a wallow. This helps them cool down and protects their skin from sun exposure. And yes, they really enjoy it. But sweating isn’t the only way animals manage toxins. Just like you and me, pigs have a liver and kidneys, which do the job of filtering and clearing out what the body doesn’t need. If sweating were the only way to detox, then fish and chickens wouldn’t be safe to eat either, yet they are. What They Eat Matters To me, the more important conversation is actually about what pigs are eating. Pigs raised outdoors on pasture (or in the woods) have a more natural, varied diet, which helps keep the levels of polyunsaturated fatty acids (PUFAs) in their fat lower than in pigs raised in confinement. They get to express their natural instincts to root and forage, and that impacts both their health and the quality of the meat. In addition to pasture access, our pigs are fed a non-GMO feed that’s free from corn, soy, and flax (same goes for our chickens). This helps keep PUFA levels even lower, and supports our goal of raising animals in a way that’s both ethical and nourishing. Why We Do It This Way We’re working on sharing more info on all of this such as why we feed what we feed, why we care about PUFAs, and why we raise our animals the way we do. If you're curious to dig deeper, the ladies at Nourish Food Club (U.S.-based) have done a great job laying out the science behind PUFAs and why it matters in the meat we eat. You can check out their work here. Weekly articlesFresh updates on Wild Meadows Farm, grass-fed beef tips, and exclusive weekly specials delivered straight to your inbox.No spamOnly useful, nutritional, and insightful stories about the farm—unsubscribe anytime, no hassle.

Free Range vs Pasture Raised: What's the Real Difference?

When you hear the term “free range turkey,” you might picture birds roaming across green pastures, pecking at bugs, soaking in the sunshine, and enjoying a natural turkey life. But as a farmer who raises animals in more traditional, outdoor-based systems, I can tell you that these marketing terms are not always as clear as they seem. I even find them a bit confusing at times. If it is confusing for farmers, it is likely even more challenging for customers who want to make informed choices about the meat they buy. Let’s break it down together. What is the difference between free range and pasture raised turkey? And why does it matter? Why Labels Like “Free Range” Can Be Misleading I understand why farmers and food producers want to stand out. Today’s customers are looking for food they can feel good about, and many are willing to pay a bit more for animals raised with care. That is a good thing. But when there is demand, there is also temptation to make things sound better than they really are. This is one of the reasons we are very specific with our labels. For example, we call our beef 100 percent grass-fed and finished instead of just grass-fed. Most beef in Canada starts on pasture, so even large-scale producers could call their meat “grass-fed.” However, most of those animals are later finished on grain in feedlots. That is why the distinction matters. It is the same with poultry. We call our turkey and chicken pasture raised because that label better reflects how they are truly raised. What “Free Range” Really Means According to Canadian labelling standards, free range simply means that the birds have access to the outdoors. That’s all. There is no requirement around how often they go outside, how much space they have, or what kind of outdoor environment they are given. It could be a field, or it could just be a small dirt yard attached to a barn. This is certainly better than total confinement, and I have no doubt that many farmers using this model are doing their best with the systems they have. However, for consumers, the term often sounds more idyllic than the reality. If you are imagining turkeys living full-time on pasture, free range does not guarantee that. What “Pasture Raised” Means on Our Farm The turkeys we offer come from a trusted Ontario farmer who raises his birds outdoors with care and attention. Here is what that looks like: Starting out in a brooder: For the first 4 to 6 weeks, depending on the weather, the birds are kept warm and safe in a brooder.Life on pasture: After that, they are moved outside to pasture. They have access to shelter, clean water, non-GMO feed, and plenty of fresh grass. They also get to scratch, peck, and forage for bugs like birds naturally do.Rotational grazing: The turkeys are moved to fresh pasture every three days, or more frequently when it rains. This keeps the ground from becoming muddy and helps protect the health of both the birds and the land. This method of farming takes more time, more labour, and a lot of custom-built infrastructure. It is not the easiest way, but we believe it is the right way. Why the Difference Matters When you choose pasture-raised turkey, you are choosing more than just a different label. You are supporting a type of farming that prioritizes: Better animal welfareMore nutritious, better-tasting meatRegenerative land practicesLocal, small-scale farmers who do things differently We're not interested in using labels just for the sake of marketing. We want them to reflect real practices that matter to both the animals and the people who eat their meat.

Choosing Inefficiency: Thoughts on AI in Farming, and in the Future

A few weeks ago, I joined a call with a group of regenerative and direct marketing farmers from across the country. One topic that came up has been sitting with me ever since: how farmers are starting to use artificial intelligence (AI) in their operations and marketing. The general feeling on the call was clear. Like it or not, the world is changing. If you don’t embrace AI, you risk being left behind. The Growing Role of AI in Farming Several farmers shared how they’ve begun using trained AI tools to help write newsletters, blog posts, and marketing materials. With some initial input, the software can learn your tone and writing style. It can even mimic your thought patterns and create content in your voice. I’ll admit, the idea is tempting. I genuinely enjoy writing our weekly newsletters and sharing updates with our customers. It helps me connect with the people who support what we do. But the truth is, it takes a lot of time and effort. On a busy farm, time is always in short supply. The idea of having a tool that could help with that? It’s appealing. At the same time, I have my reservations. Writing Means Something More For me, writing is not just a task to check off the list. It’s how I reflect, work through ideas, and stay grounded in what matters. It’s personal. I understand that AI can assist with the writing process. In many ways, it’s just another tool. But I can’t help but wonder what’s lost when we rely on a tool to do that kind of thinking for us. I worry that something essential gets dulled in the process, something human. That’s not the direction I want to go. Maybe that puts me at a disadvantage. Maybe I’ll be seen as outdated. If that’s the case, so be it. I choose inefficiency. A Memory from My Grandfather This conversation about AI reminded me of something my grandfather said about 20 years ago. We were driving down a rural road when we saw a massive combine moving through the fields. He shook his head and said it represented the destruction of the family farm. At the time, I disagreed with him. I was in my twenties and fresh out of university. I believed we needed to feed more people, and that meant becoming more efficient. Now I can see that both of us were right, depending on how you look at it. The Price of Efficiency If the goal is simply to produce more food using fewer resources, then my grandfather was wrong. Large equipment, genetically modified crops, pesticides, herbicides, and expansive monocultures all contribute to higher output. These tools and techniques have made it possible to feed a growing population, many of whom have little connection to how their food is grown. Most people don’t want to work in the fields or butcher shops. In that context, efficiency is necessary. Compared to even 20 years ago, we can now grow more food per acre with fewer hands involved. Go back 100 years, and the difference is even more dramatic. We’ve made a trade. In exchange for more and cheaper food, we’ve given up a lot. We’ve lost farmers, rural communities, traditional knowledge, and our connection to food systems. If you look at it that way, my grandfather was right after all. Why Our Farm Shouldn’t Exist The truth is, if efficiency was the only thing that mattered, farms like ours wouldn’t exist. It would be far more efficient to raise our animals in confined barns or feedlots. It would cost less, take less time, and simplify a lot of our operations. But we’ve chosen a different path. We raise our chickens, pigs, and cows on pasture. It’s less efficient, yes. It requires more work and time. It doesn’t scale the way industrial farming does. But the results speak for themselves. We offer our customers the best meat we can, from animals that have lived healthy, low-stress lives outdoors. We do it without massive loans or multi-million dollar barns and machinery. We’re still running a successful business, but we’re doing it on different terms. When Inefficiency Becomes a Strength Some people don’t understand why we farm this way. They see our higher prices and laugh at our “inefficiencies.” They say, “You can’t feed the world like that.” But they don’t always see the full picture. Our approach might not be efficient by their standards, but we are feeding ourselves and our community in a way that aligns with our values. We are producing nutrient-dense food, protecting the health of our land, and remaining financially sustainable without being tied to debt-heavy systems. There are always trade-offs, but we believe this is the right one. The Link Between AI and Industrial Farming In some ways, the conversation about AI mirrors the one we’ve been having about agriculture for decades. There will always be people who adopt the latest technology to increase output and cut costs. That’s part of progress. But there will also be people who choose a different path. They value quality over quantity, connection over convenience, and principles over productivity. Just as regenerative agriculture has emerged in response to the shortfalls of industrial food systems, maybe a more mindful use of AI will emerge as well. Maybe there’s room for both. Maybe there has to be. Why I Still Choose to Stay Human If you’ve made it this far, thank you. I know this wasn’t written by an algorithm. I sat down and wrote it myself, even though it took more time than it probably needed to. For me, that time was worth it. AI will continue to grow and change the way we live. That’s not necessarily bad. But in a world rushing to optimize and automate, there’s something powerful about choosing to stay human. Sometimes, the “inefficient” way is what keeps us rooted in what matters most.

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More from the blog

Wy We Let Pigs Be Pigs: About Ethical, Pasture Raised Pork

Free Range vs Pasture Raised: What's the Real Difference?

Choosing Inefficiency: Thoughts on AI in Farming, and in the Future

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