TLC Ranch

Sunday morning Ruth and I drove an hour south of our homes to Aromas, CA, the home of TLC Ranch.  We know of TLC Ranch because of the high-quality eggs they sell at the Mountain View farmer’s market every Sunday.  It was at that market that we met one of the farm’s owners, Jim Dunlop.  At his stall Jim laid out  pictures of his farm and its animals: cows, chickens, and impossibly cute piglets.  One look at the pictures and I knew this business would command my loyalty.

Ever since last summer when I read Michael Pollan’s Omnivore’s Dilemma, I have been convinced that (1) people are generally ashamed of the treatment of the majority animals raised for our sustenance and (2) there is a way for carnivores to eat meat guilt-free.  I have never been bothered by the butchering of animals for my food, but I am deeply concerned over treatment that can only be described as torture.  99% of all the chickens raised for eggs or meat come from factory farms.  Consumers of their flesh are either ignorant of their treatment or in agreement with the use of the word torture.

Pollan discusses at length Joel Salatin’s “beyond organic” family farm, Polyface, in Virginia.  The principle of Polyface, similarly implemented by TLC Ranch, is that animal rotation and organic farming produces a healthy, sustainable ecosystem.  The animals are allowed to perform their natural functions–peck, graze, establish social networks, etc.–while they are being raised for slaughter.  Along the way the animals live excellent lives, produce higher quality eggs and meat, and help maintain the farm’s land forever.

Ruth and I made the pilgrimage to our favorite farm after learning from TLC’s monthly email of their open house.  I have been curious about how the farm works, after reading about Polyface in the Pollan book, and wanted to go down and see Jim at his home.  The visit was amazing.  Jim and his wife Rebecca opened their farm and home to visiting strangers like Ruth and myself.  They spent thirty minutes telling us about their animals, the land, their love/hate relationship with Whole Foods, and their new guard dogs.  We walked among their pastured hens and snorting pigs and were invited to hike their land and lunch at their kitchen table (which we politely declined).

Only through Pollan’s books have I realized the great privilege of being able visit the source of our meat and eggs.  Because of the deplorable conditions in which most chickens are raised, factory farms will simply not allow anyone to come and inspect the premises.  Those places can only stay in business by hiding from their customers the shameful treatment of their animals.  But Jim and Rebecca allowed everyone to come inspect the farm, not even batting an eye as I filmed everything with my hand-held digital video camera.

(I have a few minutes of footage showing chickens running through the grass and pigs rubbing their butts on every solid surface.  I am not sure if I can put together an interesting video, though.  Will update this blog with a link to a YouTube video if I ever get around to putting something together.)

In addition to selling meat, poultry and eggs, Jim and Rebecca offer classes on animal slaughter and butchering.  I get a bit weak-kneed when it comes to killing animals.  But I believe that anyone that is willing to eat the flesh of another animal should have the guts to humanely take that animal’s life.  Ruth and I will definitely make our way to TLC Ranch on another day to experience the final stage of the farm animals’ lives.