To the editor:
There have been stories in this paper recently, which might lead local meat consumers and livestock producers to ask themselves some important questions.
Consumers might want to know the answers to the following questions.
How good is the commercial meat I eat raised?
What is the effect of the hormone that’s implanted in the animal's ears?
How are antibiotics used in the growth of livestock?
What effect do herbicides, insecticides, and commercial fertilizers have on the meat I eat?
What is the effect of the dye used in some displayed meat?
How many animal/human health issues have arisen from huge abattoirs, and how many from small local ones?
What happens at a feedlot?
Why can't I buy locally raised meat in local grocery outlets and restaurants?
Where do local outlets get their meat products?
Why is the viability of some local ranchers and hobby farmers in danger?
What am I prepared to do to in order to know exactly what I am eating?
Do I want to be able to make choices in where and how the meat I eat is raised?
Livestock producers might want to ask the following questions.
Where will I have my livestock slaughtered?
Will I be able to continue raising livestock for meat if there is no local slaughterhouse?
How far will I have to truck my animals to be slaughtered and how much will it cost me and my customers?
How do slaughter fees in 100 Mile compare to fees in other communities?
How can I expand the market for the meat products I raise?
Producers and consumers might want to know about a very attractive investment opportunity. They might also want to know how they can support local producers, how the meat they eat is produced, and the meat they eat is the best and safest they can buy.
Find out the answers to some of these questions by visiting
www.southcariboomeat.coop.
Lorne Landry
100 Mile House
