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Exclusivity

written by

Joel Salatin

posted on

May 2, 2024

I just got asked for the umpteenth time to participate in an online educational summit with the proviso that Polyface send out two promo emails, blog twice, post a social—you know the drill.

 Do you ever feel like the internet is becoming like TV on steroids?  It was supposed to be this wonderful thing that enabled us to communicate free or at least cheaper, faster, and easier.  But as things have progressed, you can’t watch anything without ads popping up and if you buy something, suddenly you get two or three ads posted every day.

 As a crunchy old newspaperman, I’m frustrated that print media is fast leaving our world due to all the ad money going to the internet.  I’ve unsubscribed to more things than I knew existed just two years ago. And I really don’t like when something I enjoy for personal growth and edification turns into a disguised conduit for marketing. Enough already.

 People admonish me that this kind of collaboration is the new future.  They provide me a platform to teach, to rant, to spout off, and in return I market their summit or podcast or whatever.  It’s a never-ending insatiable treadmill of getting signups, clicks, links, and eyeballs.  The demand and appetite for all this brouhaha increases by the day as millions of entities vie for subscribers.

 These summits are free, of course, to the attendees.  But you and I know nothing is free.  So who pays?  We do when those infernal ads interrupt our emails, clog our inbox, and leave us feeling used by folks we’ve given access to our email address.  I gave company X permission to ping me, but who’s this?  Good grief, yet another piggyback to purchase something.

 I confess I’ve struggled with this whole scenario, especially when I get asked by friends in our movement to “get the word out.”   I know how important letting people know about your product, service, performance, informational summit is to getting attendance, whether in person or on an internet platform.  And I don’t want to throw cold water on good people’s efforts to broadcast their thing.

 But you as a Polyface patron, having permitted us to access your email, deserve to have that access used with the utmost respect and appreciation.  Remember junk mail?  My dad used to keep a list of signatures whenever he subscribed to a magazine.  He never used the same signature twice.  His name was William Thomas Salatin, so for one magazine he’d be W.T. Salatin.  For another, he’d be William T. Salatin.  For the next one, he’d be W. Thomas Salatin.  He could use Bill, Tom, etc.  I know once he used Wm. T. Salatin.  Then he could use Wm. Thomas Salatin.

 The point is he had some dozen combinations that enabled him to know what subscription sold his name to a junk mail outfit.  Then he’d write a scathing letter to the magazine he’d subscribed to, berating them for selling his name to some other entity.  For the record, it didn’t stop junk mail from coming to our house, but I hope it shows my deep family legacy of disliking businesses I initially liked who then gave me over to other outfits for marketing efforts.

 Junk snail mail has now been replaced with junk email.  But the business pressures behind this constant unasked-for barrage on our inboxes are the same.  I know some summit organizers think I’m a stick-in-the-mud for refusing to cooperate on a “we require 2 email posts to your email list” in order to have the privilege and honor of participating in their virtual conference.

 But at Polyface, we value our patrons too much to view you as clickbait for other entities—even though many of these entities are friends and we applaud what they’re doing.  Currently, we only post for things we’re doing here at Polyface, like physical gatherings.  For us to keep offering our farm as a gathering place for people, we need folks to come and patronize these events so everyone, including us, gets paid.  We view that quite differently than a virtual summit we have nothing to do with except provide content.

 I think everyone with a brand and patron base feels this tension about prostituting ourselves with barrages of emails.  Perhaps I feel it more acutely than others because I feel violated when a business I’ve permitted to have my email suddenly starts sending me stuff to promote other things.  That’s not what I signed up for.  Am I alone in this?

 The bottom line, dear Polyface patrons, is that we hold dearly our email access to you.  Back more than 40 years ago when I began writing what is now affectionately known as our Polyface spring epistle, people from around the world wanted to subscribe to it.  That was before the internet, before podcasts, before virtual summits.  We always said no because we viewed this annual communique as private, like a family dialogue.  We shared our problems, our hopes, and our current thinking about food/farm affairs in an extremely intimate way.  This wasn’t to hang out on the line for the world to see.

 We like special relationships where we know our conversations will be held in confidence, where we can maintain privacy that’s not public.  In our celebrity culture and social TikTok addiction, we crave relationships that are special because they aren’t broadcast around the world.  We need sanctuary.  We need havens of rest.

 To cut to the chase, then, I’m going on record that Polyface views our patron email list as something precious.  As something special.  Like a wedding ring.  It is not something to be flaunted around to any entity that wants access to it.  We feel a deep responsibility to protect the trust you’ve given us by allowing us to invade your space, which today includes your email inbox.  We don’t take it lightly and we certainly aren’t going to use it indiscriminately for others; even friends.

 We know that will keep us off of some platforms.  It might even cost us some marketing opportunities.  But we want to cultivate a familial loyalty and dignity with our patrons.  When we move the chickens or help a cow deliver a calf, we don’t do it for ourselves; we do it for you.  That is special.  We believe you deserve a conduit to us, and from us, that the world does not see.  That is why even this blog will not be posted on our generic social media.  It’s for you, our patron family.  Our community.

 If we can’t preserve something special, phooey on us.  To be sure, this is an inexact science right now.  Every day new temptations seem to come our way as the electronic world innovates more ways to get clicks.  And dangles more alleged rewards to expose everything and everyone in our lives to the world’s spotlight.  Polyface may not draw the lines in all the right places, but at least we’re going to wrestle with lines.  You can count on us to honor you in our access.

 All that being said, if you’ve hung with me this far, realize that we depend on you to spread the word about us.  So if YOU want to share this blog, or tell someone “you need to get stuff from these guys” we’ll be forever grateful.  And we’ll do our best to treat them just like we treat you. 

 Thank you for being part of our Polyace family; for making it possible for us to build soil, increase pollinators, and grow nutrient-dense food — to heal the land one bite at a time.  You’re doing that.  Thank you.

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Why Choose Fermented Foods?

My grandparents on my father’s side used to make sauerkraut in wooden barrels in the basement. My mother’s side made cheese and salami. I could smell these concoctions throughout the entire house.  Fermenting is part of your national heritage, no matter your family’s country of origin.  Alongside nourishing grass-fed/grass-finished pastured meats like Polyface raises, every person should include real fermented foods into their diet. This method of food preservation goes back farther than most realize, reconnecting us with ancient traditions, long before the refrigerator-freezer was invented. Every culture consumed something fermented every day.  Here are the reasons why I like fermented foods. Fermentation preserves food without using high pressure, high heat, or chemicals, so it both conserves and increases them. The nutritional value of fermented foods lies mostly in the pro-biotic bacteria that are present, and byproducts of their digestion. The bacteria’s digestive “waste” is a collection of vitamins, enzymes, and co-factors needed for every system of the body. These include: Vitamins B1, B6, B12, C, and K2 Superoxide dismutase (SOD, an antioxidant) GTF chromium (assists sugar metabolism) Glutathione (a potent detoxifier) Phospholipids (cell membrane building blocks) Digestive enzymes Beta 1,2 glucans (present in shiitake mushrooms; modulates immune system) Fermentation neutralizes or eliminates these: Phytic acid (present in seeds, nuts, beans, legumes) Enzyme inhibitors (also present in seeds, nuts, beans, legumes) Nitrites Prussic acid (hydrogen cyanide) Oxalic acid (binds minerals) Nitrosamines (known carcinogen) Glucosides Probiotics and enzymes in whey neutralize phytic acid and enzyme inhibitors, allowing your digestion to access the nutrients in the food. Enzymes are proteins. Proteins are delicate molecules with very complex structure and shape.  The structure of the enzyme gives it its function. Without structure and form, the enzyme will not do its job of catalyzing biochemical reactions. Without enzymes, biochemical reactions would cease. Enzymes are denatured (unraveled or broken down) by high pressure, high heat, acidic conditions, toxic chemicals, and electrical disturbances. Once denatured, they lose their form and shape, therefore they lose their function. Unlike canning and commercial processing, fermenting occurs at atmospheric pressure and room temperature, encouraging beneficial bacteria to thrive. Temperatures above 117 degrees Fahrenheit denature enzymes and kill probiotic bacteria.  If you wonder what 117 degrees feels like, it’s the temperature at which you cannot touch an object with your bare hands and hold it for a few seconds. If it’s hot, but you can still touch and hold it in your hand and not pull away, it’s under 117 degrees.  This innate protection mechanism (i.e., reflex) prevents your own protein (i.e., skin on your finger) from being denatured. It’s also a good indicator of when your food is hot enough to kill probiotics and denature enzymes.  For best results, fermented foods must be eaten raw, never hot or cooked. Fermented foods are safe and protective against pathogens.  USDA scientist Roger McFeeters, who oversees a fermentation laboratory, says, “The lactobacilli can number a billion per gram of tissue at the height of fermentation. The bad bacteria can't compete."  According to McFeeters, lacto-fermentation has caused no known food-borne illness. "As far as we know, it's been going on for thousands of years. It's perfectly safe.” The sauerkraut that my grandparents made had a layer of raw pork chops embedded in the salted cabbage. When the sauerkraut was done, you could safely eat the pork chops raw! They were pre-digested by the bacteria, and “cooked" by the organic acids in the kraut.  Probiotics prevented pathogens from establishing. None of us ever got food poisoning. My grandmother lived to be 100. Fermented foods have anti-carcinogenic properties.  They normalize blood pressure and heart rate, help to break down fat in the liver, and maintain healthy systemic pH. And they are quite tasty. In the supermarket, look for fermented foods in the refrigerated section, not on the shelf with canned foods.  Shelf-stable canned foods were subjected to high temperatures. The probiotics and enzymes have been denatured.  Look for “live cultures” or “live probiotics” on the label. Eat something lacto-fermented every day, like your ancestors did.  Just a tablespoon or two of sauerkraut or an ounce or two of cheese is enough to have the desired effect.  Choose a salad dressing made with raw apple cider vinegar, or a tablespoon of a fermented condiment such as ketchup, mustard, or mayonnaise. Try a fermented beverage, like kombucha, beet kvass, or ginger ale. (Nourishing Traditions by Sally Fallon has some great recipes for all of these.) The original condiments were digestive aids. They’re easy to make. Try it. May you be deeply nourished! Susan

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