Bob Comis

Bob Comis grew up in a shopping mall in a suburb of Syracuse, New York, playing video games and eating fast food. In his late twenties, he woke up to the unfortunate reality of the industrial food system, especially factory farms. Three months into being a very unsuccessful vegan, Bob realized that he could move to the country with his horse-loving wife and start raising his own animals for slaughter, making sure that they were raised and killed humanely and ecologically. After six years, Bob is finally on the farm full time, and while it is not always easy, he couldn't be happier.

Sustainable Food

The food movement’s multiple-personality disorder: Let’s move beyond foodies and localists

It’s time for people who care about food to quit navel-gazing.Photo: Jared WongThe food movement has a case of multiple-personality disorder. One of its personalities …

Locavore

Medium is beautiful: why we need more mid-sized farms

Let’s fill meat counters with ethical, sustainable cuts.Photo: Anthony AlbrightRecently, I have made the argument in a couple of different articles (here and here) that …

Locavore

The omnivore’s other dilemma: expanding access to non-industrial food

Buying sustainable pork shouldn’t involve breaking the piggy bank.A couple of years ago at a farmers market, a woman approached my stall, a little apprehensively. …

Pastured paradoxes

I raise pigs on annual pasture crops. Am I farming sustainably?

Bob Comis with his porkers. Will they leave the land more productive than they found it? Photo: Zach Phillips The concept of sustainability isn’t very …

Just like how granny didn't do it

Forget farmers markets — I want to sell my pastured meat at Price Chopper

This pastured piggy went to Price Chopper.Photo: Kevin SteeleIt is time to make local passe. It is time to make regional the new local. Enough …