Originally Posted by namelesswonder
+1 for both of those.
Originally Posted by eKatherine
For me it came in stages. I was dragged kicking and screaming to paying more for non-CAFO foods. Example: Non-dairy creamer $2.99, Half 'n' Half $3.99, Pastured half 'n' half $4.99. For me it wasn't so much affordability as my thrifty (cheap) nature. So, starting with stuff at the top of the food chain, I started buying the better quality. I still don't buy organic veggies 100%, and CAFO eggs somehow make their way into my refrigerator, though any grass fed meats look down their snobby noses at those poor eggs. My version of local is anywhere on the planet, because if I can get grass fed NZ beef less expensively than I can get the same meat locally, I'm going to buy it.
IOW, do the best you can. If you eat regular grocery store meat, you might want to trim some of the fat and replace it with fats from coconut oil, olive oil, etc. Also, if you can possibly swing it, try to at least get organic chicken liver if you eat it. Even at $5/pound, if you eat a half pound a week, it only comes to $2.50 for the meal plus whatever sides you have with it. Oh, and maybe peel any root veggies you eat if not organic.
"Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine