In good weather, the drive between southwestern New Hampshire and the Capital District of New York state can be breathtakingly beautiful: there’s the view from Hogback Mountain, the wind farm in Searsburg, the Bennington obelisk. But at 4 a.m. during a December snow storm, while pulling a trailer loaded with lambs over a foggy two-lane road, the drive is tedious at best and can be downright hairy.
I am a sheep producer in Westmoreland, N.H., just over the Connecticut River from Putney. When I started calling around last August for a slaughterhouse in which my lambs could be processed, the nearest USDA-approved facility that could give me a December appointment was in Altamont, N.Y., about three hours from my farm. On the phone, they told me my lambs had to be delivered at 7 a.m. on the appointed date, and if I didn’t show up on time, I’d be out of luck. I signed on, knowing the drive would be long, but I had no other choice.
Such has been the nature of things for folks involved in the direct marketing of local meat since two of the largest slaughterhouses that serve this area burned down within six months of each other in 2006: Fresh Farms Beef in Rutland burned in July, and Adams Farm in Athol, Mass., burned in December. No people or animals were harmed in either fire, but at Adams at least one steer that was awaiting slaughter was shooed out of the burning building and never seen again. And 13 of my lamb carcasses were in the cooler awaiting cutting and wrapping when the place went up. Adams Farm is rebuilding, but permitting, financing, and insurance hassles have postponed work and the hope is now that it will re-open this fall. There is no indication that Fresh Farms Beef will rebuild.
So when we farmers started raising our animals last spring, we knew that finding slaughter capacity later in the year was going to be difficult. All the remaining slaughterhouses within a reasonable distance were putting their existing customers’ needs first, and rightly so. Thinking that five months would be plenty of lead time, I started to make calls in August. One place told me they weren’t accepting any new business, period. Another told me they were already booking dates from May 2008 on. I had been using Adams Farm exclusively to process my lambs for the past seven years, and had a good rapport with the folks there. At these other places, I was just another guy with 40 or 50 lambs to process in December. I represented work that they didn’t have time or the physical space to handle.
Not so long ago, New England had lots of little local slaughterhouses that handled the sort of business my farm provides. Local butchers were known and respected members of the community. New Hampshire poet Maxine Kumin describes Amos, one such local butcher, in her 1992 poem, “Taking the Lambs to Market”:
a decent man who blurs the line of sight
between our conscience and our appetite
That line of sight has been so thoroughly blurred by agribusinesses, with their massive feedlots and associated meat packers, that unless you buy your meat directly from the farmer who grows it, you probably wouldn’t know that there’s a crisis in slaughter capacity around here. Slaughterhouses are generally not featured prominently in the Chamber of Commerce’s listings of local attractions, but they are as crucial to a local food supply as farm machinery dealers, large animal veterinarians, and backyard mechanics–all of whom are getting thinner on the ground every year.
This winter’s recall of 71,500 tons of beef from an industrial-scale California slaughterhouse–the largest food recall in history–points to the importance of having relatively small, community-based facilities where there’s regular contact between the management of the plant and the farmers who raise the animals that they process. One USDA inspector who had gone from working at a mega-slaughterhouse to a local plant in Washington state told a farmer friend of mine about the difference between the two: at the factory plant, he had 40 seconds to inspect each animal, pre- and post-slaughter; at the local plant he has 40 minutes.
If the inspector has to move at that sort of outrageous pace at the industrial-scale plant, so do all the workers. Speed leads to mistakes, and when the inspector is that pressed for time, it can lead to those mistakes being missed. We consumers then pay the price in the form of E. coli outbreaks, worker injuries, inhumane treatment of animals, and the slaughter of animals that have not been properly cleared for human consumption. Local slaughterhouses are subject to something even more powerful than USDA inspection: the opinions of the farmers and meat customers who want things done right and will call them on shortcomings.
Within a month of the fire at Adams Farm, a group of farmers in the Brattleboro area began meeting to determine how to expand slaughter capacity in the region. At this writing, more than 400 producers from Vermont, New Hampshire, Massachusetts, and New York have responded to a questionnaire about the need for slaughter services. Many have identified the lack of slaughter capacity as a major factor limiting an increase in their production.
That’s certainly the case for me. I currently produce about 135 lambs for market each year. I could easily triple that with the land I currently have access to. But if I were to increase my production, the lack of local slaughtering capacity would mean that the majority of my lambs would have to be sold at a commodity auction, where the highest bidder would purchase them for a much lower price than my direct customers pay. Selling direct to customers means I can stay in business; selling to auction threatens my livelihood.
But hauling lambs six hours round-trip to the New York slaughterhouse a few times each year also threatens my business: I lost money on every lamb I direct marketed in 2007, in large part because of the fuel costs associated with taking my lambs and meat to and from upstate New York three times. My customers were understanding when I increased my prices last year, but I didn’t feel I could ask them to cover the entire cost of what I hope will be a single-year problem.
It has been heartening to attend meetings with fellow producers and even members of the localvore community who not only get that there’s a problem, but who actively want to do something about it. As I write this, the results of those producer surveys are being tabulated. Soon we should have a pretty good handle on exactly how much demand there is for a local slaughterhouse or even a meat processing plant (which takes meat from slaughterhouses and turns it into retail cuts). That’s the first step. Next step will be figuring out how to site, staff, and run the place, and how to raise the capital needed for such a project. (One site that has been looked at is the old Coastal Seafoods building in Westminster.)
In the meantime, bear with your local farmers as we try to deal with this critical piece of the local food infrastructure. If farmers propose building a slaughterhouse in or near your town, consider the positive effects it will have on your local food supply. I’m hoping that one day I’ll make a better living at this sheep business. And maybe the next time I drive over Hogback Mountain, I’ll be able to enjoy the view.
Photo by Barbi Schreiber