Last year, while touring a fairly small, pasture-based farmstead cheese company, I found myself in a giant feed barn with a group of curious foodies. It was one of the last stops before the cheese tasting, so no one wanted to linger. But I have a distinct memory of what it was like to stand there staring at the giant piles of grains, thinking: “The cows eat all this, on top of the grass?”
Like many dairies and livestock operations, the farm owners had been able to lower their feed costs by using the byproducts of industrial food and fuel production. Towering around us that day, we were told, were giant piles of canola pellets, cotton seeds, and soy hulls (from oil production), and dried distillers grains (from ethanol production).