Soul Food Farm’s Community Supported Agriculture program has just completed seven weekly deliveries, and so far most have gone smoothly. (There was that one time the Bay Bridge was closed unexpectedly due to a rolled truck, and Eric had to turn around and drive all the way through Marin to get to Potrero Hill.) Our CSA members have been understanding about the seasonal egg shortage and the occasional olive oil mixup or addition error.
I wanted to share some nice feedback we have received, both anonymously and signed.
Over at the Chef2Chef Culinary Portal, an apparent CSA member who goes by “Chef Drea” started out a little skeptical about Soul Food’s prices:
When I heard recently that Soul Food Farms was starting a monthly CSA in San Francisco, where they would provide eggs, chickens and more, I jumped at the opportunity to join. Upon placing my first order last month I was a bit wary as chickens cost $6.50 a pound and eggs $6.50 a dozen. Could I justify buying $25.00 chickens or eggs that cost more than twice those that you buy at the grocery store? When I did the math and realized that breakfast made from a couple of eggs costs about $1.00 (or less than I probably lose down the black hole in my sofa every day) I had no problem with it. It was the pricey chickens that concerned me, though. From an ethical standpoint I felt justified in spending the money. Soul Food Farm chickens are pasture raised, eating grass and bugs as chickens are supposed to and roaming freely on one of the most beautiful landscapes imaginable. Cheesy as it sounds, these chickens seemed happy and they are not pumped up with drugs or hormones, nor crammed into tight, dark spaces like so many factory farmed chickens.
Then, last month, I tasted one of these divine birds for the first time. I wanted to prepare it as simply as possible so as not to mask its natural flavor. I patted it dry, generously seasoned it with salt and pepper and threw it into a hot oven with a skeptical snicker, “OK $25.00 chicken, show me what you’ve got!”
Meanwhile, CSA member Jean Weiss wrote this in an email, quoted with his permission:
Hello Alexis & Eric,
I am looking SO forward to picking up my chicken and my eggs from your Farm next week.
I just recently finished reading a book that simply blew my mind. Having been a Food & Beverage professional my entire career (now retired), I was not entirely ignorant regarding Factory Farming and about the huge slaughter-houses and their cruel and disgusting bottom-line driven “efficient” operations. However, after reading “Eating Animals” by Jonathan Safran Foer, I am still in disbelief and in shock. If you have not already read this book, it is a must read. It is unbelievable that we allow it (factory farming/inhumane slaughter operations) to be legal in this country.
It is such a pleasure to know that I have a fabulous alternative to the factory farm one right here in Vacaville (of all places…the fast-food capital of the world and a culinary waste land, or so it seems).
Thank you for providing us with such a “luxury” and at such a reasonable price. But I will confess to you, I would be willing to pay considerably more for the service.
Were it not for dedicated, responsible visionaries of humane meat production like you, I would seriously consider becoming a vegetarian. However, foregoing farm-fresh eggs and beautiful, tasty chicken would be a huge sacrifice for me. Thank you for providing this wholesome food.
Best regards,
Jean Weiss
Alexis was thrilled. She loves emails like this. Here’s what she replied:
Jean,
Thank you for feeling so passionate about where your food comes from. So many people are still unaware of what factory farming entails and I’m sure if they knew, like yourself, they would turn away from ever eating food produced in that manner. Unfortunately for most of the population, food produced in that manner is covered up in a market scheme that is truly powerful and persuasive. Who would imagine, looking at the clean fast-food restaurants, or stylish and cleaver commercials on T.V., what’s really been dished out into people’s mouths.
It’s a perfect example of money driving the sector. And not only is the whole system of how the animals get to your plate completely shocking, but the story of the workers who raised the animals, work in the processing facilities, and are part of the system to dispose of the waste is a whole other story that would overwhelm consumers.
Soul Food Farm is working as hard as we can to be innovative and produce food for the local Bay Area. But, it is by no means easy and we are constantly challenged by keeping up with what the animals need, how to make enough money to survive and continue to make improvements on the farm.
I know there is a middle ground between the industrial method of producing animal protein and the small farm method. I’ll be happy to chat about that if we ever meet.
Thank you for sharing your thoughts and I will go and pick up a copy of that book.
Best,
Alexis
Soul Food Farm
