Agriculture minister does not understand agriculture

In a recent interview, Keith Colwell, Minister of Agriculture, stated that not only would small local meat processors be prohibited from butchering turkeys, but he may have no choice but to prohibit Nova Scotians from butchering their own meat birds. All birds would have to be processed at a provincial or federal facility.

Colwell's justification was dire: "Would you feed your family with something that is not inspected, no controls over bacteria and feel safe that you're feeding your family that and have someone get sick from it?"

His justification was also wrong. Farmers have been doing exactly that for a few centuries in this province. I encourage the minster to compare the instances of meat-born illnesses and deaths in the families of Canadian farmers who slaughter their own livestock or have it processed by local butchers with those of the big facilities. The current numbers to beat are 22 dead and 57 confirmed cases of Listeriosis for Maple Leaf in 2008. After that, look to the 2012 XL Foods E. coli contamination, which, while death free, resulted in the largest beef recall in Canadian history.

Provincial and federal abattoirs are high volume slaughterhouses. For the family that takes the time to raise their own meat birds, possibly free-range, organic fed, hormone free, it takes their hard work and slides it down the same production line as antibiotic- and hormone-laden factory farm birds. The family also has to truck live birds halfway across the province. The longer the drive, the more stress the birds experience, and while it is true they will be killed, as Temple Grandin said, We've got to give those animals a decent life and we've got to give them a painless death. We owe the animal respect.”

These families raising their own livestock have a vested interest in their food. It is not the same as popping into Superstore and picking up a stuffed Butterball. They fed, watered, and cared for these animals. They deserve the right to give their animals the best possible end and receive the best product in return. As a farmers' daughter who spent years in commercial kitchens, that end and that product isn't found in a high-volume slaughterhouse. That end and, most definitely, that product is found in the hands of an experienced and knowledgeable butcher, like Gordon Fraser.