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The fourth installment of TAAN\u2019s Farmer\u2019s Talk dinner series in May welcomed Khun Wanit \u201cFew\u201d Wanthavee, the owner of Khon Kaen\u2019s Thawee Farm, which happens to be the restaurant\u2019s main pork supplier. The event, titled \u201cFrom Snout to Tail,\u201d saw Khun Few share his knowledge of biodynamic farming while TAAN Executive Chef Monthep Kamonsilp prepared a delicious pork-centric meal. <\/span><\/p>\nHaving previously worked as a hygiene and medical advisor for numerous companies in the livestock industry, Khun Few was able to shed light on some disturbing aspects of the pork industry. For example, he explained the common practice when it comes to disease decontamination: if any of the livestock show a sign of contagious disease, the only solution to prevent it spreading is to dispose of the entire sty and start over again. To lower the risk of this happening, most businesses administer chemical vaccinations to their livestock–but this measure has undeniable consequences for the customer down the line. <\/span><\/p>\n At the age of 28, Khun Few realised that the only viable solution to eliminating unwanted industrial metals and chemicals in the pork we consume would be to fully embrace organic farming practices. This was seen as a complicated endeavour, however, due to the vicious cycle of using chemicals and drugs to control\u00a0<\/span>diseases in swine. Although his confidence was high, the process would prove anything but easy. <\/span><\/p>\n <\/p>\n When Khun Few first delved into organic farming, he found his livestock decimated by disease and weakened immune systems. \u201cI\u2019m talking about every hour,\u201d he said. \u201cMy pigs were dying practically each and every hour. It was devastating; the darkest time of my life.\u201d<\/span><\/p>\n The going got so bad that Khun Few considered resorting to chemical injections once again. However, he was determined that ultimately nature would be on his side. \u201cI had nothing left to lose; I\u2019d already lost 70 percent of my livestock. So I decided to let it go and see what would happen. Would everything die?\u201d he recalled asking. <\/span><\/p>\n Miraculously, Khun Few\u2019s leap of faith was rewarded when the surviving pigs not only recovered their health but began to truly thrive. \u201cI realised then that you can\u2019t fight nature, it\u2019s all a matter of natural selection. I let my pigs run, play, eat and live as living beings; they were no longer industrial objects.\u201d <\/span><\/p>\n His spirits were raised even higher when he discovered this free-range lifestyle resulted in leaner, cleaner pork. In fact, the firm texture he discovered was unlike any pork he had ever tasted. Today, Khun Few proudly boasts that his pork is far healthier than that of farm-factory livestock companies.<\/span><\/p>\n One problem with raising awareness of the issue, he said, is that diners have been misled to believe that pork should be softer in texture. The truth, though, is there is no way that naturally-grown pork could have such texture unless it has been slaughtered prematurely. It takes a minimum of two years for a naturally-raised pig to be considered fully grown, yet factory farms are known to slaughter pigs as four months old. That\u2019s because the livestock has been loaded with hormones in order to produce a full-sized animal in a disturbingly short amount of time. \u00a0<\/span><\/p>\n There are grave consequences for such unethical practices, Khun Few explained. \u201cThose chemicals and hormones works in much the same way as plastic, their half-life is long. The ill-effects won\u2019t leave your body anytime soon. To make matters more concerning, these animals are raised in a cramped and depressing sty. Stressed, agitated animals are known to release a toxic chemical into its muscles that\u2019s harmful to humans.\u201d <\/span><\/p>\n <\/p>\n While nowadays Khun Few is rightly praised for his successful rearing of organic-turned-biodynamic livestock, the farmer himself argues his actions should simply be the norm. As our health is largely determined by what we eat, he would like to inspire others to follow his trail. <\/span><\/p>\n Only after other Thai farmers adopt a holistic approach to livestock rearing will the cost of so-called \u201cluxury\u201d products reduce to the point where they are affordable to everyone. For now, though, sourcing organic or biodynamic pork on the market remains quite tricky. <\/span><\/p>\n \u201cIt\u2019s hard to spot the difference between organic and farm-factory pork if you\u2019ve never tried organic before. The safest bet is to look for where the meat is sourced from, which should be included on the plastic seal. If not, you should be able to detect a chemical odor in farm-factory pork,\u201d Khun Few told diners.<\/span><\/p>\n TAAN is proud to support Thailand\u2019s independent, ethical food suppliers. Stay tuned for more inspiring stories when our Farmer\u2019s Talk series returns soon.<\/span><\/p>\n <\/p>\n\n\t\t![\"\"](\"https:\/\/www.taanbangkok.com\/main\/wp-content\/uploads\/2019\/05\/dsc00709-683x1024.jpg\")
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