The modern farm looks nothing like the lush fields with happy animals pictured on packages in the supermarket.
After World War II, an industrialized approach emphasizing the bottom line rather than planet and consumer welfare, muscled out the small-scale, organic way of farming common up to then.
Today, nearly all meat in restaurants and stores is a product of factory farms or CAFOs (Concentrated Animal Feeding Operations). Thousands of animals crammed into warehouses where they never get exercise or see the light of day.
CAFO owners do this to cut costs and raise production levels. To stave off disease and encourage growth, they feed the animals huge amounts of antibiotics.
These methods have hidden costs including a host of environmental problems; the Michigan Chapter began noticing soon after CAFOs popped up in the state in the 1990s.