Another small farmer did the math and wrote about his fuel use, explaining "Local Food DOES NOT Use Less Fossil Fuel!" He also got attacked for it, so he had to restate his case,
I wrote something similar before and got attacked for it in the same manner, so I sympathize with the guy. All he does is tell the truth (likely because he's bothered about his own fuel inefficiency) and he gets savaged for it.
He gets into some interesting issues involving pastured animals. Overall, I think he's quite realistic, except when it comes to keeping animals indoor during winter.
During winter, particularly in places that get very cold, sheltering animals reduces improves their feed conversion, because they don't have to burn feed to stay warm. Whether you use propare or a hoop building, heated shelter is better than the traditional system, explaining why modern farms are how they are.
People would like to think that raising animals outdoors in primitive systems is both the most humane, most efficient, most ecologically beneficial and they way to produce the best-tasting product. Commonsense says that it isn't likely to be the case.
If nothing else, the most humane, from the pig's point of view, would be to raise them indoors with their dam (mom), eating ice cream and fried chicken, until they all keeled over fat and happy from heart disease. Humans do this for their pets, but not their food animals.
Our ancestors raised animals the way they did because they didn't have the money or technology to do things the way we do now. All traditional systems are low-input and labor intensive. I believe that those systems are the most natural (yet inhumane) and can (under certain circumstances) produce some of the best product. But that doesn't preclude the possibility of a less-natural system producing a higher quality product.
There's reason to think that a lot of traditional food didn't taste that good. E.g. Hungarian sausage is so spicy because traditionally, they finished the pigs in swamps, resulting in swampy-tasting meat. They couldn't vacuum-pack the meat, so it got very dry by the time summer came. Nobody in his right mind would want to eat that stuff today. Some of today's traditional products taste a lot better than what our ancestor's ate, because we have the money to produce the best products, by any means necessary.