The vast majority of pork production in North America takes place behind closed doors. From birth to slaughter, an industrially raised hog never sees the light of day. Host Jon Steinman embarks on a journey to find out what the most suitable conditions are for a hog to express its instinctual behaviours. Along the way, he discovers startling differences in the quality of pork available to North Americans. Featuring Chef Michael Stadtländer – Eigensinn Farm, Anita Krajnc – Toronto Pig Save, Barbara Schaefer – Upper Canada Heritage Meat, Bob Kingston – Public Service Alliance of Canada’s Agriculture Union, Ian Duncan – University of Guelph, Scott Mills – Grey County Meats, Shiv Chopra – former Health Canada scientist, Twyla Francois – Canadians for Ethical Treatment of Farmed Animals, Vicki Burns – Winnipeg Humane Society, Mark Tijssen, and others.
Restaurant Profile: Eigensinn Farm and Haisai (5:00)
Many chefs across North America are adopting a farm-to-table philosophy – ensuring that the ingredients they use are traceable, seasonal and fresh. At Eigensinn Farm and Haisai in Grey County Ontario, Chef Michael Stadtländer has long been using an approach that goes far beyond just sourcing local foods, he’s growing and raising his ingredients himself!
Public Relations and Pork (4:38)
There has been a heightened level of concern in recent years with the practices used to raise pigs for food. In response to these sentiments, the pork industry engages in many public relations strategies. Vicki Burns of the Canadian Federation of Humane Societies shares her thoughts on some of the strategies used.
Pork and Animal Welfare with Ian Duncan (6:26)
Jon Steinman sits down with Dr. Ian Duncan of the University of Guelph to discuss the welfare of pigs. Ian is one of the world’s leading authorities on animal welfare.
The Future of Small-Scale Slaughterhouses (4:00)
The majority of meat consumed in North America comes from a small number of large centralized facilities. This hasn’t always been the norm. For decades, small slaughterhouses were an essential component of a local food system but today, their future is at stake.
Small-Scale Slaughter at Grey County Meats (2:09)
Join host Jon Steinman as he’s taken on a tour of a small-scale slaughterhouse in Ontario. Butcher Scott Mills takes Jon through each step of the process which Chef Michael Stadtlander’s pig went through.
In the Kitchen: Sausage Making with Chef Michael Stadtländer (3:28)
Making homemade sausages is a great way to become more involved in the source of our food and become an active part of a local food system. Chef Michael Stadtlander of Eigensinn Farm demonstrates the steps involved.