Tag Archives: pork

Pig Farm Without Empathy

It’s stories like this one that inspired me to start Life Is Fare in the first place. I’m warning you, this video is disturbing. It’s another undercover investigation by the Humane Society of the United States and this time the victims are pigs from Wyoming Premium Farms in Wheatland, Wyoming.

It’s not just disturbing that people treat animals this way and that the majority of consumers who eat the meat from these animals don’t realize that stress creates a poor quality product. What’s also disturbing is that people are acting this way in the first place. Any employer who creates conditions that drive their employees to commit violence should be shut down. And if those people were disturbed to begin with, they shouldn’t have been hired. They need help.

While I believe most of the human race is empathic toward people and animals, there is a small percentage that has no conscience or empathy. Often these people end up in leadership roles or positions of power. Exactly where they don’t belong.

This video has nothing to do with the carnivore-vegetarian debate. It’s about the golden rule. Please stop supporting industrialized farming. Remember, you are what you eat.


Ham Roast II


I like the Ham Roast recipe I’ve been using over the last several months (and, believe me, we’ve had a lot of ham roasts because that’s what came from the butcher!) but this time I decided to get creative by improvising.

I like sage, rosemary, and thyme, and they’re all back in my herb garden after their winter dormancy.

So, what I did for this ham roast was chop some carrots and slice some onions….

Then I cut slits in the ham roast and put some sliced garlic in them, similar to the Beef Po’Boy recipe I make.

After putting salt and pepper on the meat, I rubbed some dried rosemary on it and dusted it with brown rice flour (to accommodate Bill’s wheat allergy).

I sautéed the onions and carrots in a Dutch oven and added some fresh thyme and sage leaves to the mixture.

Finally, I placed the meat on top of the veggie-herb mixture, added some white wine and water, and roasted it for about one and a half hours (for a 3-lb. roast), uncovered.

It was full of garlic and the savory medley of sage, rosemary, and thyme.

I served the roast with Kale Risotto and roasted fresh Michigan asparagus.