Originally posted by: Turin39789
Originally posted by: Vic
Originally posted by: chusteczka
This focus on mass production provides a sad state for a civilized society.
Small, individually owned farms would provide better treatment of the animals and better food quality for humans.
Pigs are smart animals and are quite aware of what is happening to them. That treatment is a shame on our society.
FYI: this is a "small, individually owned farm." Or at least as small as they get these days. It is privately-owned by a family.
A local prosecutor in North Carolina is investigating allegations of animal cruelty by a pig farm supplying Smithfield Foods, the nation?s largest pork producer.
... PETA's undercover investigator, who says he witnessed daily violent mistreatment of baby and adult pigs at Murphy Family Ventures Garland Sow Farm in Garland, N.C.
http://www.murphyfamilyventuresllc.com/
I'm as against unnecessary animal cruelty as anyone, but RTFA.
Did you go to that website?
"In 1961, Wendell Murphy built a feed mill that led to the creation of a contract finishing business. After 45 years, the company has turned into a major swine production operation and much, much more.
"
" The Swine Production division employs almost 400 employees in North Carolina and over 250 employees in Missouri.
"
It's owned within a family, but that doesn't make it a family farm
"Or at least as small as they get these days. It is privately-owned by a family."
The farm where I like to get my veggies and meat -
http://elmwoodstockfarm.com
Much more family farm, much less likely to be gouging out their stocks eyes for fun. Check out a farmers market, there are still some family farmers out there and you should support them.
Climate zone: 6 Soil type: Rich, limestone-base loams
Years in commercial production: Family farm for generations; diversification and organic starting in mid-1990s.
Acreage: 750 total. 475 are certified organic, with 400 in pasture, 75 in vegetable rotation.
Crops/products: Beef cattle (organic and conventional); 60-70 acres vegetables, some of it organic; organic chickens, turkeys and eggs; 35 acres of tobacco (mostly conventional; experimenting with organic)
Value-added products: Beef cuts, wrapped and frozen
Notable facilities and equipment: Three greenhouses for tobacco and vegetable plants, salad crops
Weeks in production: Produce spring-fall; meat sales year-round.
Markets: Direct sales to consumers at farmers? markets and home delivery; deliveries to restaurants
Labor: Family labor (four adults), plus seasonal farm workers and market helpers