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.
When I take a whole chicken (or two, for my family of 6) and use every bit of it to nourish my family each week, it not only feels like a beautiful choreographed dance, but it makes me want to dance like a little kid. I feel peace and strength in knowing that I can take a whole chicken and have the flexibility to use it in so many ways and use it well for my family. We need more of those feelings in our lives, don't you think?
If you want that same happiness, peace, strength, and savings that come from using a whole chicken in your kitchen and knowing you're using your food dollars well, this post is for you.The best practice in using whole chickens is to begin by thawing your chicken in your refrigerator for at least a day before you plan to cook it.
Thawing the bird this way allows you to season it before cooking to ensure the best flavor, or cut it up to use individual pieces. (Jordan made a really cool video showing how we cut up our chickens. You can find that here on YouTube.) The great thing about learning to cut up your own bird is there's no quiz at the end. You can practice in your own kitchen at your own convenience, and before you know it, you'll feel that confidence in your skills.
For cooking the bird whole, my favorite cooking method is in a Dutch oven or covered roasting pan. But before placing your chicken in a pan, use a paper towel to pat the bird dry. This lets all your spices penetrate the meat and results in a more robust flavor.
I season my chicken (you can rub seasonings into or even under the skin) with salt and pepper, and then choose one or two more spices like garlic powder, onion powder, rosemary, oregano, or thyme. An easy option is to keep your favorite pre-mixed seasoning mixes on hand.
You can also cook the bird in the crock pot or Instant Pot.
In most cases, roasting the whole bird in the oven gives the best flavor and texture. My family's personal favorite way to cook whole chickens is in an enameled cast-iron Dutch oven. (My children always love the crispy skin and eat it like chips!)
Whatever method you use to cook your birds, I always recommend placing chickens breast-side down. This ensures the white meat doesn't dry out as it cooks, but stays moist and juicy!
In the oven, plan to cook your chicken at 350 for about 20 minutes per pound. Use a meat thermometer to check that your chicken reaches at least 165 degrees. I usually shoot for about 180 degrees, because we like the meat very tender and falling off the bones. Let your bird rest 10-15 minutes before you cut into it. This allows the juices to redistribute and locks them in for tastier chicken.
On the day you cook your bird, enjoy the mouthwatering flavor by serving it whole.
My husband and I both enjoy the dark meat most, so we eat the thighs on the first night. My 5 and 3 year-olds always request "bone meat", so they usually eat the legs or wings. Now that all 4 children love roasted chicken, we usually cook 2 chickens at a time so that we have more left over after our first meal.
After dinner, I pick off the bones what meat is left and store the bones and the chicken in separate containers overnight. And save that juice! The bones and juice cooked off the chicken will be used tomorrow for making bone broth.
From a 4-5-pound chicken, you can expect 5-7 cups of boneless, skinless chicken (total). One of my chickens was around 5 pounds, and you can see in the photo that I ended up with nearly 8 cups!
If you want, you can freeze your shredded chicken to use later. Most recipes call for 2 cups of shredded or cubed chicken, so keep that in mind if you decide to freeze it. It's a good idea to freeze it in 2-cup bags or containers.
When deboning, I like to separate the chicken into large chunks. Then, with a clean, sharp pair of kitchen scissors, I can simply cut it up into cubes of any size I want. These easy chicken cubes make the BEST white chili, soups, or chicken salad you can imagine!
Since it will easily keep in a sealed container in your refrigerator for up to 7 days, you can also spread your chicken meals out and alternate with another protein source some nights, or plan for easy homemade lunches. (We eat a LOT of chicken salad around here.)Here are some of our favorite ways to use this homemade boneless, skinless chicken:
Chicken chiliChicken pot pieThai chicken curryAny casserole that calls for chickenHomemade pizzaChicken saladChicken enchiladas Chicken FajitasAsian stir fryCheck out our library of Tried and True chicken recipes
A good chicken should be more than just a nourishing meal. You should have peace of mind knowing that you used your hard-earned dollars well, and it's great if it makes you want to do a happy dance, too.
Do you have a favorite way to prepare a whole chicken? Share your recipes, stories, and those little traditions that make a meal feel like home to you.
Here’s to gathering often, eating well, and savoring every bite.
Hannah
