What are you having for dinner tonight? If you haven’t planned, you’re probably like me and tempted to eat out. Get a burrito down the street…dress up and go somewhere…
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In an earlier post, we referred to the future of food and the corresponding future of farming. Movements such as Slow Food and Farm-to-Table encourage us to work from scratch…
We avoid fat because we don’t want to be fat. Yet, top scientists are quietly backing away from a quarter-century of national nutritional beliefs. Could seemingly innocuous grains and other…
Even the most conscious buyer today can have a hard time decoding food labels. When it comes to beef, you might see terms such as “all natural”, “pasture-raised”, “organic” and…
Submitted by member Greg Johnson. Should we be concerned about the cholesterol content in meat? Common knowledge dictates that eating foods high in cholesterol increases your susceptibility for heart…
It appears as if there are dozens and dozens of brands to choose from, but 75% of US meat production comes from just FOUR conglomerates? This is not what a…
I have been passionate about the intersection of agriculture, energy and waste for a long time. The environmental issues associated with industrial agriculture – and meat in particular – are…
Dry-aging beef is essentially allowing whole or primal cuts of beef to hang in a humidity controlled environment with a constant flow of air in temperatures between 34 -36 degrees…
This is an absolutely amazing view of the beef industry from the author of Omnivore’s Dilemma, Michael Pollan. It was published before he became a household name (I hope not…
