There's been a lot of hubbub about RNA technologies in animal vaccines lately.
And pause for a minute: We say “RNA technologies” instead of "mRNA vaccines" for two reasons.
First, RNA technologies (collectively called "RNA particle technology") — which are already being used to customize flu and other virus vaccines for the needs of specific industrial pig populations — are not the same as mRNA-based vaccines such as the one developed for COVID-19. [1] mRNA-based vaccines are still one to five years out from approval for livestock. [2]
Second, we want to emphasize the technology aspect of the discussion, because we feel this is about far more than just a “next generation of disease prevention” or a "new vaccine".
We believe the industrial animal complex (think factory farms/Concentrated Animal Feedlot Operations “CAFOs”) will likely use RNA technology as they use most technologies: not to optimize health (of people, animals, or the planet) but to maximize profit.
Here are 5 things we know about the current use of RNA technologies and mRNA vaccines in livestock raised for food:
There is evidence of widespread research and use of RNA technologies in the industrial swine (pig) industry beginning as early as 2012. [3] [4] [5]
Livestock mRNA vaccines have been under development for years but currently none have been licensed for use in the United States. [6] As for RNA technologies, their use in cattle or poultry vaccines is unapproved at this point in the United States; RNA technologies are only present in the U.S. food system in pig vaccines (for now). [7]
Any livestock vaccine on the market that uses RNA technologies will have an “RNA Particle” statement on the label. Farmers can absolutely be aware if they choose to be.
There are currently no food labeling requirements that inform the consumer about which vaccine technologies are used in the production of their food.
If you have been consuming commodity ("factory farmed") pork in the USA for the last several years, more than likely that pork is coming from animals treated with RNA technologies. [8]
What We Do at J&L Green Farm:
None of our animals are treated with RNA technologies.
We have not, and will not be using products that contain mRNA or use RNA technologies until extensive and long-term safety studies have been completed. In fact, we do not see a scenario where we would use them even then.
Why do we use it? There is a common bacteria present in the soil of our farm called Leptospira, which causes significant reproductive issues with pigs. With our sows being on pasture and in the woods, this has been an issue for us in the past and has required treatment.
We always welcome any questions you might have. Please don't hesitate to contact us anytime.
If you're like me, family dinners are important.
It feels like there are a million different responsibilities these days, and it's easy to get so busy that there doesn't seem to be time to sit down as a family and enjoy a filling, nutritious meal - much less cook one!
The more I learn about the food industry, the more committed I become to making my family's food from scratch as much as possible. So then the challenge becomes finding recipes that fit my criteria...
For a meal to be a winner in my book, here's what it needs to be:
easy to make with very few separate stepseasy flexibility for dietary needs of individual family memberscustomizable for personal tasteeasy to swap ingredients to a) make it seem like a different dish sometimes and b) use what I have on handbe overall inexpensive (since I have a growing family of 6)have no "weird" ingredients or crazy spices. (In other words, it has to be "kid approved")
Now. A quick browse on Pinterest might yield hundreds of recipes that mostly match those criteria, but as soon as I click the mouth-watering picture and actually read the recipe, my stomach churns at all the pre-packaged, ingredient-laden, seed-oil-filled "conveniences" that cook used. 😞
My meals also must be nutritionally dense and use no mystery ingredients or seed oils.
Since I created this family-friendly weeknight Bolognese recipe that actually meets all of these requirements, I thought I'd share, because you may be "in the same boat" searching for recipes like this for your family, too.
Hannah's Family Friendly Weeknight Bolognese
Ingredients:
16 oz dry pasta (For extra kid-friendliness, I usually choose penne or rotini)
1 pound ground beef
1 pound ground pork sausage (My go-to is breakfast sausage, but you can use any flavor. It does need to be pork sausage because of the fat content.)
2 whole carrots (diced)
1 small onion (diced)
1 1/2 tsp salt (I only use REAL salt)
1/2 tsp ground black pepper
1 tsp EACH dried basil, dried oregano, dried parsley (substitute with 1 Tablespoon of fresh herbs when able. 😊)
4-8 garlic cloves (diced) - depending on size and preference
16-32 oz pasta sauce or tomato sauce - based on preference (I use my home-canned tomato sauce, but any will do)
1/2 cup whole milk or heavy cream (again, depending on preference)
Steps:
Cook pasta according to package instructions for al dente and set aside. Cook and crumble meats together in a large saucepanIn the meat pan, add vegetables and spices/herbs and cook until tenderAdd tomato sauce and simmer for 10-15 minutes to infuse flavorsStir in milk (or cream) and cook until warmStir sauce into cooked pasta and serve immediately with parmesan
Recommended sides:
Green salad or caprese (tomatoes, mozzarella, basil, balsamic vinegar, olive oil, salt and pepper)
Sauteed kale or Swiss chard
Roasted green beans, squash & zucchini, or asparagus
Garlic toast
Let me know if you try this dish, what you changed, and how you liked it! There are endless substitutions and changes that make this meal so so easy to keep in the back of your mind and just use whatever you have on hand. And its so easy that even kids can help with prep (which I love to have my kiddos do).
