‘Eat Less Meat’ Ignores the Role of Animals in the Ecosystem

27 01 2018

Lifted from Civil Eats…… it’s fortunately what we were taught at the Small Farm Planning course, and it’s mercifully slowly catching on. My neighbour’s cows are currently on my land, building soil and reducing fire danger all at the same time.

Given the concerns over resource-intensive industrial meat production, you’d think the resounding message would be, “don’t buy cheap meat, buy good meat.”

Instead, a rule of thumb that has emerged in environmentalists’ circles is simply “eat less meat.” This statement frames meat as an indulgence rather than 1) the end result of an essential and timeless ecological process (the biological breakdown of vegetation, which feeds the soil and removes dead grass so that new vegetation can grow) and 2) a fulcrum in the way land across the world is managed or mismanaged.

As a grazier and land manager, I’m part of a growing group of people who have committed our lives to restoring the health of environments directly, through exquisitely precise grazing on sensitive land, and who depend on the support of our communities to do this work.

“Eat less meat” is a well-intended caveat amongst woke environmentalists (a group who is, after all, my cohort) but it has also become a primary barrier to me and others like me doing our work. And it’s hard to not take that personally. Because what could be more personal than the health of my watershed and the kingdoms that inhabit it? If these things aren’t personal to you, we have a bigger problem.

Our work goes like this: We memorize every nook and cranny of a piece of land like a lover’s body. We study how water flows across it and what grasses grow where. We plant trees where we’ve seen them grow before and could grow again. We spend unpaid hours moving animals exactly where they need to go to knock down encroaching brush on long-neglected land. We fence out bird nests. We leave areas ungrazed for a season—and can calculate the cost to the tune of hundreds of dollars—because we know in our throats, our chests, our bellies, and our bones (that’s where we feel it) that it needs another season to grow before grazing would be helpful. We get knocked down, kicked, cut up and cut open; we don’t just risk injury but accept its inevitability. We memorize the names of species that used to grow or live here but have been lost. We love the land and its inhabitants so much that we’re willing to work for next to nothing.

But martyrdom isn’t very becoming, and you can’t milk a dry cow; so like everyone else, graziers have to make money. Until environmentalists actually really put their money where their mouth is and pay me and others to graze land right without meat as the chief goal, we have to sell the surplus from our herds (the flesh of some of the animals) in order to be able to afford to feed ourselves.

Believe me, I wish I were a photosynthesizing autotroph who could get my nourishment directly from the sun.

Not all grazing is created equal. This is the essence of what gets missed in discussions about the impact of livestock agriculture on our local ecosystems and global climate. Decades of mismanagement has left a tough legacy for those of us grazing with restorative goals to overcome. But when animals are managed according to nature’s schedule, beautiful changes can happen fast.

Some of the year I graze the animals in tight bunches to lay down old grass to feed the soil. Other times, I’m herding them fast across the property to stimulate grass plants to grow denser and healthier while they pump carbon deep into the soil food web. I can stop erosion around streams based on how I move these big animals, and stabilize vulnerable hillsides through careful decision-making. For me and many like me, grazing is our art form—it’s our best tool for breathing new life into neglected land.

“Eat less meat” is about mitigating damage, and it misses the opportunity to tell people that there’s a way to actually benefit their planet. Industrially produced meat is unquestionably bad for the environment, and for animals. But perpetuating the myth that all meat is the same means that the potential benefits of responsibly raised meat never get a sufficient foothold. By telling only half the story, we’re perpetuating the problem because we never bother to mention the solution.

 

As an aside, few environmentalists who are opposed to grazing animals and eating their flesh have demonstrated either the degree of embodied affection, personal risk, and deep practice or the knowledge of grassland dynamics, plant succession, and wildlife movement that I’ve seen among the graziers in my life. So I urge those who care about the meat industry’s impact on the environment to bring more curiosity and humility to the discussion.

When we say “eat less meat” and end it there, we miss an opportunity to equip eaters with the means of sourcing protein that will not only nourish them but restore their home ecosystems. And behind every few hundred acres of land that goes poorly managed due to consumer miseducation is a land steward who can’t do their work.

Appetite is energy. Rather than try to halt the tide of appetite for meat by discouraging its consumption outright, a better way to steward that energy would be to concentrate on where it would it can do the most good. In doing so, we’re not just improving our environment, we’re widening the demand for graziers who can produce meat and serve as ecological service providers.

So don’t “eat less meat.” Eat meat from people whose hands you can shake and whose ranches you can visit. Eat as much of that as you can afford, because that stuff comes from extensive production systems that impact hundreds and thousands of acres. Sourcing your protein from places you can account for means you can verify that their pastures are also habitat for foxes, badgers, burrowing owls, and bears—that you are keeping land wild and free. As I see it, beef raised in its environs beats a bean field any day as an ecologically just source of protein.

This type of meat isn’t cheap—and you might find that you value it differently and stop taking it for granted. The end result may very well be that far less meat is consumed overall, at least for a while. But the quantity doesn’t matter to me—what matters is what that animal did in its life on earth.

We have to pay for the world we want to live in. This means consuming the flesh of other sentient animals may damn well require a line-item on our budgets, alongside “eating out” and “entertainment.” Maybe it’s time we socialized ourselves and others to budget for environmental activism, and use that money to buy meat produced by the soil-building, grassland-loving graziers in our communities.

Photos courtesy of Ariel Greenwood.

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Is eating no meat actually doing more harm than good?

18 05 2017

I spend more time on the internet arguing wih vegetarians/vegans than any other group of people……  I so wish they would get off their high horses and start supporting farmers who do the right thing…. and that goes for all you meat eaters out there who buy meat from supermarkets….  STOP IT!!

This opinion piece was originally published by Farmdrop on 4th May 2017.


The younger generation are positively redefining the way we see ourselves in relation to food and the environment.

I grew up in the late 1960s and so I consider myself a bit of a hippy. That decade marked a fundamental mind-set shift in the way people saw themselves in relation to the world. At the time, it was difficult to pinpoint where these ideas came from; many of them simply seemed to come through intuition.

I mention this because, for the first time since the late 1960s, I feel like another shift in consciousness is occurring among the younger generation, particularly amongst so called ‘millennials’.

There is a new field of scientific study called epigenetics which shows that all living organisms constantly interact with their external environment and that these influences can prompt changes in gene expression which can be passed down through the generations. Plants, for example, have epigenetic responses to the environment they grow in, as a result of which a plant may have a subtle difference in its genotype from its parents. Even more interestingly, certain epigenetic traits can stay dormant for several generations, only to find full expression at a later time.

So I suspect that the changing shift in consciousness towards food production and sustainability may actually be partly epigenetic. Perhaps the radical energy of the 1960s is now finding expression among millennials, albeit in a slightly different way.

For these reasons, as an organic farmer of almost 45 years, I have never been more optimistic about the future of farming. However, I am growing increasingly concerned about the large number of people turning to diets that may not necessarily be either healthy or sustainable.

If we are to move to a genuinely sustainable food system, then I think we all need to become much better informed about the sustainability or otherwise of different food systems. Only then we will be better placed to challenge the huge amounts of misinformation on so-called sustainable diets which are encouraging people to avoid all meats and animal products, despite the reality that in many (if not most climates and regions) it is difficult to farm in a truly sustainable way without livestock.

What is the problem with food and farming?

It has become a cliché but it’s true: supermarket food is not cheap and comes at a heavy price. The industrial application of nitrogen fertiliser has contaminated our water systems and atmosphere with dangerous nitrates; the subsidised production of fructose corn syrup has driven an increase in obesity and diabetes; and the excessive use of antibiotics in animals has caused a resistance to these drugs amongst humans.

The real problem is that none of the costs of all this damage is charged to the people who use it and, on the other hand, the positive effects of sustainable farming are not supported.

The current policy framework supports a dishonest economic food pricing system, as a result of which, the best business case is for farmers to grow using industrial methods and for retailers to buy the commodity products from industrial farms, process the hell out of them, package them so the consumer knows nothing about their backstory and then make a profit by turning that around.

So we need new incentives and disincentives, which ensure that the polluter pays and those who farm in a truly sustainable way are better rewarded for the benefits they deliver.

But what are the most sustainable farming methods?

There is no doubt that agriculture and farming is one of the most significant contributor towards climate change. Cutting back on the biggest pollutant (man-made fossil fuels) is very important but to actually reverse climate change – take CO2 out of the atmosphere – then we need to change the way we farm, particularly in relation to the way we look after the soil.

This is because organic matter in the soil is a store of carbon, thereby mitigating harmful emissions in the atmosphere. Britain’s soils store around 10 billion tonnes of carbon, which is more than total annual global emissions of carbon dioxide. Moreover, high levels of organic matter are also the basis for soil fertility, releasing nutrients for healthy plant growth and ultimately food. In other words, the amount of organic matter present in the soil is essential, both for combating climate change and ultimately improving our health.

The problem is that industrial farming methods have depleted organic matter in the soils. In the East of England, around 84% of the land’s carbon rich soil has been lost and continues to disappear at a rate of 1 to 2cm per year. That represents an enormous amount of CO2 released into the atmosphere.

Sustainable food systems are therefore about much more than simply avoiding nasty chemicals and antibiotics, they are about building organic matter in the soil through crop rotation and mixed farming practices.

It is possible for farmers to reduce the emissions from agriculture by re-introducing rotations in the way they use their land – introducing a grass and clover phase that builds soil organic matter, which is then grazed by ruminant animals on rotation, who fertilise the soil further, and results in an ability to grow healthy crops.

According to the International Panel on Climate Change, it is estimated that 89% of all agricultural emissions can be mitigated by improving carbon levels in the soil.

How can you have the most healthy and sustainable diet?

Everyone, at least in principle, wants to eat a healthy and sustainable diet, but we are all very confused about how to do it. If you asked 10 people what the most sustainable and healthy way to eat was then you would probably get 10 different answers. A few might say vegetarian or vegan (the numbers eating a vegan diet has increased by 360% in the last decade) but I think that a large scale switch towards vegetarianism may not necessarily be compatible with sustainability.

In my opinion, many people have been led astray by bad science. The tools used by scientific researchers in the past, and whose published papers have prompted changes in people’s diets, were not based on sound science. It was said that red meat and animal fats should be avoided, both because they are unhealthy and because ruminant animals (cows and sheep) are largely responsible for harmful methane emissions.

But it turns out that neither of those positions are necessarily true.

The study that prompted Governments in Britain and the United States to recommend people to reduce their intake of fats was not based on solid evidence. It is this study that encouraged the food industry to replace fats with added sugars, and we are only now understanding the damage these do to our health.

And the studies that recommended a reduction in red meat consumption on grounds of reducing its environmental impact only look at certain factors in isolation rather than the whole food system. Land-use is often considered as bad in all instances, even though raising livestock is sometimes the only productive land use option available. In roughly two thirds of the UK’s agricultural land area is grass and the only way we can turn that into a good soil that stores carbon and grows healthy crops is to have ruminant animals grazing on a rotation system to fertilise the ground.

These flawed assumptions have had significant consequences for the way people eat. Beef production has halved since the 1980s and the consumption of lamb, arguably the most sustainable grass-fed meat for the land, has plummeted. While new evidence is now showing that animals fats are good for our health and cattle grazed in the right way can actually reduce carbon emissions by creating fertile soils.

Where do we go from here?

My message is simple: a healthy diet should work backwards from the most sustainable way to farm, and that ideally means eating the foods produced by mixed farms using crop rotations which include a fertility building phase, usually of grass and clover grazed by cows and sheep, but also pastured pigs and poultry.

Industrial farming has been an extractive industry. We have dined out on the natural capital of the soil that previous generations have laid down for us. We need to fix that because the environment in which a plant or animal is produced goes a long way to determine its nutrient value when consumed by humans.





Healthy soil is the real key to feeding the world

6 04 2017

Image 20170329 8557 1q1xe1z
Planting a diverse blend of crops and cover crops, and not tilling, helps promote soil health.
Catherine Ulitsky, USDA/Flickr, CC BY

David R. Montgomery, University of Washington

One of the biggest modern myths about agriculture is that organic farming is inherently sustainable. It can be, but it isn’t necessarily. After all, soil erosion from chemical-free tilled fields undermined the Roman Empire and other ancient societies around the world. Other agricultural myths hinder recognizing the potential to restore degraded soils to feed the world using fewer agrochemicals.

When I embarked on a six-month trip to visit farms around the world to research my forthcoming book, “Growing a Revolution: Bringing Our Soil Back to Life,” the innovative farmers I met showed me that regenerative farming practices can restore the world’s agricultural soils. In both the developed and developing worlds, these farmers rapidly rebuilt the fertility of their degraded soil, which then allowed them to maintain high yields using far less fertilizer and fewer pesticides.

Their experiences, and the results that I saw on their farms in North and South Dakota, Ohio, Pennsylvania, Ghana and Costa Rica, offer compelling evidence that the key to sustaining highly productive agriculture lies in rebuilding healthy, fertile soil. This journey also led me to question three pillars of conventional wisdom about today’s industrialized agrochemical agriculture: that it feeds the world, is a more efficient way to produce food and will be necessary to feed the future.

Myth 1: Large-scale agriculture feeds the world today

According to a recent U.N. Food and Agriculture Organization (FAO) report, family farms produce over three-quarters of the world’s food. The FAO also estimates that almost three-quarters of all farms worldwide are smaller than one hectare – about 2.5 acres, or the size of a typical city block.

Enter a caption

A Ugandan farmer transports bananas to market. Most food consumed in the developing world is grown on small family farms.
Svetlana Edmeades/IFPRI/Flickr, CC BY-NC-ND

Only about 1 percent of Americans are farmers today. Yet most of the world’s farmers work the land to feed themselves and their families. So while conventional industrialized agriculture feeds the developed world, most of the world’s farmers work small family farms. A 2016 Environmental Working Group report found that almost 90 percent of U.S. agricultural exports went to developed countries with few hungry people.

Of course the world needs commercial agriculture, unless we all want to live on and work our own farms. But are large industrial farms really the best, let alone the only, way forward? This question leads us to a second myth.

Myth 2: Large farms are more efficient

Many high-volume industrial processes exhibit efficiencies at large scale that decrease inputs per unit of production. The more widgets you make, the more efficiently you can make each one. But agriculture is different. A 1989 National Research Council study concluded that “well-managed alternative farming systems nearly always use less synthetic chemical pesticides, fertilizers, and antibiotics per unit of production than conventional farms.”

And while mechanization can provide cost and labor efficiencies on large farms, bigger farms do not necessarily produce more food. According to a 1992 agricultural census report, small, diversified farms produce more than twice as much food per acre than large farms do.

Even the World Bank endorses small farms as the way to increase agricultural output in developing nations where food security remains a pressing issue. While large farms excel at producing a lot of a particular crop – like corn or wheat – small diversified farms produce more food and more kinds of food per hectare overall.

Myth 3: Conventional farming is necessary to feed the world

We’ve all heard proponents of conventional agriculture claim that organic farming is a recipe for global starvation because it produces lower yields. The most extensive yield comparison to date, a 2015 meta-analysis of 115 studies, found that organic production averaged almost 20 percent less than conventionally grown crops, a finding similar to those of prior studies.

But the study went a step further, comparing crop yields on conventional farms to those on organic farms where cover crops were planted and crops were rotated to build soil health. These techniques shrank the yield gap to below 10 percent.

The authors concluded that the actual gap may be much smaller, as they found “evidence of bias in the meta-dataset toward studies reporting higher conventional yields.” In other words, the basis for claims that organic agriculture can’t feed the world depend as much on specific farming methods as on the type of farm.

Cover crops planted on wheat fields in The Dalles, Oregon.
Garrett Duyck, NRCS/Flickr, CC BY-ND

Consider too that about a quarter of all food produced worldwide is never eaten. Each year the United States alone throws out 133 billion pounds of food, more than enough to feed the nearly 50 million Americans who regularly face hunger. So even taken at face value, the oft-cited yield gap between conventional and organic farming is smaller than the amount of food we routinely throw away.

Building healthy soil

Conventional farming practices that degrade soil health undermine humanity’s ability to continue feeding everyone over the long run. Regenerative practices like those used on the farms and ranches I visited show that we can readily improve soil fertility on both large farms in the U.S. and on small subsistence farms in the tropics.

I no longer see debates about the future of agriculture as simply conventional versus organic. In my view, we’ve oversimplified the complexity of the land and underutilized the ingenuity of farmers. I now see adopting farming practices that build soil health as the key to a stable and resilient agriculture. And the farmers I visited had cracked this code, adapting no-till methods, cover cropping and complex rotations to their particular soil, environmental and socioeconomic conditions.

Whether they were organic or still used some fertilizers and pesticides, the farms I visited that adopted this transformational suite of practices all reported harvests that consistently matched or exceeded those from neighboring conventional farms after a short transition period. Another message was as simple as it was clear: Farmers who restored their soil used fewer inputs to produce higher yields, which translated into higher profits.

No matter how one looks at it, we can be certain that agriculture will soon face another revolution. For agriculture today runs on abundant, cheap oil for fuel and to make fertilizer – and our supply of cheap oil will not last forever. There are already enough people on the planet that we have less than a year’s supply of food for the global population on hand at any one time. This simple fact has critical implications for society.

So how do we speed the adoption of a more resilient agriculture? Creating demonstration farms would help, as would carrying out system-scale research to evaluate what works best to adapt specific practices to general principles in different settings.

We also need to reframe our agricultural policies and subsidies. It makes no sense to continue incentivizing conventional practices that degrade soil fertility. We must begin supporting and rewarding farmers who adopt regenerative practices.

Once we see through myths of modern agriculture, practices that build soil health become the lens through which to assess strategies for feeding us all over the long haul. Why am I so confident that regenerative farming practices can prove both productive and economical? The farmers I met showed me they already are.

David R. Montgomery, Professor of Earth and Space Sciences, University of Washington

This article was originally published on The Conversation. Read the original article.





Humus – the essential ingredient

1 09 2016

Last night, I attended the Huon Producers’ Network’ AGM, and at the end they showed this 20 minute TedX talk by Graeme Sait whom I knew fairly well due to my involvement with Permaculture Noosa….. what Graeme doesn’t know about soil isn’t worth knowing as far as I’m concerned.

Why I wasn’t aware he was part of this Ted talk which is now three years old is beyond me, but I guess you can’t be aware of everything. I even recognised a couple of faces in the audience…!

The core message of this talk is so important, I decided to put it up here to share it with all my followers. If there’s anything that needs changing, it’s our farming practices. We must change from farming for money to farming to improve soil. Improve the soil, and the money side of things will simply fall into place (for as long as money remains ‘a thing’!). But the real message here is how we could alleviate the worst of climate change by altering these practices…

Enjoy.





The Lie We Live

25 03 2015

This great video questions our freedom, the education system, corporations, money, the American capitalist system, the US government, world collapse, the environment, climate change, genetically modified food, and our treatment of animals….

“They gave us money, and in exchange we gave them the Earth”

Enjoy, and share widely……..





Origins: Exclusive Worldwide Premiere

16 11 2014

Published on Nov 13, 2014

Watch the exclusive worldwide premiere of the Origins film from November 13th – November 22nd. Get Details: http://origins.well.org

 

Get in quick to see the whole documentary before it’s pulled from youtube…….  uplifting, factual, imspiring, totally worth spending the 1 hour 40 minutes to watch or 1.6GB to download as I have……

Share widely, the word has to get out.





Musings on the sustainability of meat and dairy

13 11 2014

In ‘my circles’, I know a lot of vegetarians and vegans.  Vegans, in particular, are the most zealous about their ideal, and I often clash with them for reasons I will tease out in this article.  Make no mistake, I find the entire industrial animal husbandry system totally abhorrent.  It is only possible because we still have relatively cheap fossil fuels, and because farming has left the hands of the many into the hands of the few who can only produce enough food for everyone by using hundreds if not thousands of fossil fuel slaves.  The Matrix is making it so easy to ‘work’ in its grip, and spend the returns shopping for food so cheap that what else are you to do?  I could never sell the food I produce, it takes me far too long (but what else have I got to do!?) and I would never get the financial return it merits, yet the satisfaction and the quality I get is worth my while…..

Simon Fairley

Recently, SBS TV here in Australia aired a fascinating doco featuring Michael Mosley titled “The Truth About Meat” (which Expires on 24 November 2014, 8:40pm).  I was already aware of the disturbing practices in the meat industry, but this film left me nonetheless gobsmacked.  The cruelty exercised on some of the animals depicted beggars belief.  Greed rules in the Matrix.  I have to say I was uplifted by the ending where Mosley meets Simon Fairley, an old fashioned dairy farmer who among other things milks his cows by hand.  The farmer explains how nothing else but grass would grow on his farm, and as we can’t eat grass, it makes sense to use cows to convert it into something we can use.  Interestingly, for someone who makes his livelihood from selling milk, he espouses that we should all use meat and dairy less.  A lot less.  Half, or maybe even less…..  I never thought I’d see the day a dairy farmer draws an exponential curve, but this one did!  As we hit the Limits to Growth wall, this will happen anyway.  Plus, if you want to continue eating meat and dairy post crash, you will have to source it locally, or grow your own.

In another doco titled “Should I Eat Meat” (which expires on 17 November ’14 – so be quick!), Mosley searches for whether or not eating meat is good or bad for you.  Many vegetarians take great pleasure in telling me meat eating causes cancer or some other terrifying life ending diseases.  Mosley’s doco actually concludes this too as he yet again experiments with his own body to discover ‘the truth’.  His cholesterol went up while bingeing on meat.  It’s actually debatable whether high cholesterol is bad for you, the jury’s still out on that one; and besides, we’re all different…  I eat a lot of cheese, and I have my share of meat too, yet my cholesterol is very low (3.0 last time it was checked, and it was 2.8 for thirty years before that!) while Glenda, who’s on the same diet (she actually eats way less cheese than me) has hers at a level that worries the doctor…  What to make of this, I do not know.  As far as meat causing cancer goes, eat non organic meat poisoned with hormones, antibiotics, and pesticides at your own peril methinks……

So, can we raise our own animals ethically and sustainably?  The ethical part of it is easily dealt with as far as I am concerned.  We care for our animals,

Zeb, our British Alpine buck, saved from the knackery at one day of age, hand/bottle raised, a real sweety

Zeb, our British Alpine buck, saved from the knackery at one day of age, hand/bottle raised, a real sweety

and those we kill (like the recent four ducks that were born in our incubator) had a great life roaming around the orchard, only locked up at night for their own security and released again at sunrise.  I’ve become an expert at dispatching chickens and ducks painlessly (for both them and me..) and with virtually zero stress on the animal.  Killing a stressed animal simply gives you bad meat tainted with adrenaline.  When we raised the only two pigs we’ve ever kept here, the mobile butcher came with his .22 rifle to do the dispatching for me.  We put some food on the ground a few metres apart for the pair of them, and when he shot the first one at point blank range killing it immediately, the second pig did not even flinch, so quiet and stress free was the whole affair.  The second pig never knew what him either.  The butcher said the animals were of the very best condition, something he can tell immediately by just looking at their livers.  He’d worked in abattoirs and said that after seeing what went on there and how bad the meat quality was, he never buys supermarket meat, and he raises his own meat too.

In the end, the resulting pork meat cost us just the same as buying organic free range pork from the shop (if you can even find some), but we knew where they’d been and what they were fed, and the meat was outstanding……  in fact the quality of the chicken and duck meat we raise leaves supermarket produce for dead (pardon the pun).

Yellow coloured grass fed free range chicken

Yellow coloured grass fed free range chicken

We don’t feed any grains to our chickens at all, instead giving them loads of organic food scraps we are lucky enough to have access to (it was the food we also fed the pigs). We also make sure our chooks eat a lot of grass.  The Muscovy ducks do this naturally, it’s their preferred staple.  A couple of years ago, I saw Hugh Fearnley-Whittingstall expose the British chicken industry for what it was really worth, and showed how grass fed free range chickens have twenty times the Omega3 fatty acids of ordinary birds.  The way to tell if a bird is grass fed and truly free range is by the colour of its skin and fat, bright yellow….  you won’t find those on supermarket shelves.

I realise that there is nowhere near enough waste food around for everyone to do this, but it has occurred to me we could easily grow wheat here, as it self seeds easily whenever grain is spilled on the ground, and we’ve had moderate success with sunflowers, which I must plant again soon.  Our biggest concern here for doing all this is that we run the whole show on tank water, and really, we need at least one more tank.  This requires money and resources, and that’s where the sustainability side of things kicks in for me.  Nothing we do is sustainable, really…..

But think about this.  If we did not have the goats, I would have to mow 3/4 of an acre.  I can’t do the maths on that, but there must surely be some greenhouse tradeoff.  Besides, because we recycle all the animals’ manures and turn them into compost, we don’t buy fertilisers made and packaged with fossil fuels.  That alone must save at least as much greenhouse emissions are the goats’ belching….

In the end, there are no silver bullets.  Too many people, wanting too many meals made up of protein is the real problem, and I see no answer to that curly problem.  The Matrix must simply wind down, that’s all there is to it.