Raising grass-fed beef is easy. Cows love grass and grass loves cows. The hard part is bringing cattle to market weight on grass -- rather than fattening them in feedlots for the last six months of their lives -- because you need cowboys to do it.
How can we really know what's 'expensive' or 'cheap' until we recognize that grass-fed and grain-fed beef are distinctly different products? Here, a professional farmer redefines the term 'Value Meal.'
Last night we went to an Italian restaurant. The food was delicious but by the time we got home my stomach felt like it had been inflated with a bicycle pump. I hung my tongue out, airing my taste buds. 'Too much garlic,' I said. This happens all the time. We have a nice dinner and then we suffer.
What better time than the holiday season to celebrate the bounty of California? To make it easy for you, the Conservancy asked chefs and food producers to share a favorite recipe that features sustainable, seasonal ingredients.
I enlisted native dietitian and natural chef Anna Maria Forcelini to share some tips on how to experience Brazil's bountiful fresh local foods and unique national cuisine while still maintaining a mostly nutritious, balanced diet.
As the drought drives up prices on all corn-derived products, including milk, eggs, beef and processed foods, now seems like a good time to ask ourselves whether a diet so dependent on corn makes any sense.
We hope to explain the problems with feedlot farming systems, but also the significant solutions that real grassfed farming can offer, and why it is important to choose a "grassfed" label that really means what it says.