January 2, 2023

It is disheartening to see the wildly inaccurate stories circulating about the outcome of the Amos Miller case. These stories distort the efforts of hard working American farmers who provide us with clean, safe food. Many of the farmers harmed the most by Amos’ antics are true small farmers working to provide their communities with necessary food.

These outlandish stories do nothing to help or support local foods, our food freedom.

Amos Miller has stated through media interviews and in court documents that the USDA is not allowing him to process meat without citric acid. This is blatantly false.

The primary purpose for using citric acid on meat carcasses is to eliminate the risk posed by E. coli 0157:H7. The USDA maintains a list of recommended interventions that processors can use to eliminate E. coli 0157:H7 on meat carcasses. Citric acid is only one of several organic acids listed. More importantly, acids are not the only acceptable way to eliminate E. coli 0157:H7.

George Lapsley, the court-appointed inspector in Amos' case, says that “There are requirements for E. coli 0157:H7. How the processor achieves these requirements, well, there are a lot of viable options. They are not required to use citric acid.” Mr. Lapsley goes on to clarify, “There are a number of options available including 180 degree water. Smaller facilities do use it."

Clean food is something that most producers and processors embrace. Why isn’t Miller’s Organic Farm embracing simple steps to reduce the risk of E. coli 0157:H7?

Lapsley notes that "Depending on which side you are sitting on, you can make organic acids sound like the worst thing in the world or you can make them sound like a silver bullet."

For those who are in the former category and want to avoid all acids, Lapsely explains even more options that the USDA approves because they effectively reduce the risk of E. coli 0157:H7, "There are other processes, like a steam vacuum. The best way to describe it is like one of those rent-it-yourself carpet cleaners with the vacuum horn on the end. It looks like that. The steam is injected onto the carcass and the vacuum comes behind it and removes anything that the steam kills.”

Rather than create a process that uses hot water or steam to achieve adequate risk reduction, Miller’s Farm issues inflammatory, misleading statements to solicit funds. He has raised over $500K on the pretense that the USDA is requiring him to use citric acid in meat processing and that the USDA is shutting down his farm. These claims are both blatantly false. It is quite easy to find the facts in this case through publicly available court documents. Is Amos’ “spokeswoman” lying to the media to garner attention and funding? If so, why? The question begs to be asked, what is the current $500K in funding going towards? What happened to the huge amount of funds Amos took from his customers as fees for his “Private Membership Agreement” (PMA) legal protection? (Maybe those who are interested in this case and seeking truth and viable solutions need to start asking different questions.)

If you are buying into the hype, use your discernment. Start asking questions. Look at the source material. Work to improve your community food supply in whatever ways you are able to. If you don’t like the enforceable policy, work to change it. Yes, it’s difficult and it takes time and effort. But it’s worth it. As we move into this New Year, we might all find renewed purpose in focusing on hyper local food systems that ensure food security in our own backyards.

© Nourishing Liberty 2023