![]() “Now, I’m a carnivore,” he said, “but only for Marin Sun Farms.” As a result, they weren’t getting sick from eating corn and grain, nor were they being pumped full of hormones and antibiotics. Aaron Lander of Marin Sun Farms used to be a vegetarian.īut then Lander learned of locally-grown, pasture-raised meat, in which cows, pigs, and chickens weren’t trapped in factory farms, and instead live their lives outdoors, eating their natural diet of grass and other wild foods. ![]() … So when I was in college, I decided there was no way I was going to eat meat: ‘I’m going to become a vegetarian.'” “I grew up in Iowa all the cows there are pumped full of hormones. “I was a vegetarian for six or seven years,” he said. Moreover, because of sustainable, humane farming practices, in which animals spend much of their lives outdoors, grazing on their natural food sources, more and more people are feeling more comfortable about eating meat - even those who had once been vegetarian.Īaron Lander, a sales manager at Marin Sun Farms butcher shop in Rockridge, is one such person. Numerous East Bay restaurants feature locally-grown, pasture-raised meat as well. Marin Sun Farms and The Local Butcher Shop, which sell meat from grass-fed animals that were raised on Northern California pastureland, have opened outlets in Oakland and Berkeley. Over the past few years, the popularity of eating sustainably grown meat has grown dramatically in progressive communities like the East Bay. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |