Thursday, February 19, 2009

And On The Lighter Side of Beef

This is an example of great journalism, a lightly tongue-in-cheek article in the Seattle PI about the real definition of grass-fed beef. Favorite line, "Officers scraped off the natural byproduct of cows and endured the associated odors to unbolt false panels which concealed... "

Go ahead, it's harmless and giggle-worthy and we need to help journalists stay employed *smile*.

Wednesday, February 18, 2009

What's Your Beef?

Fabulous article by Leslie Cole of The Oregonian on how to sort through confusing marketing and label claims with beef. Inspired by the same press release that had triggered this previous post, All Beef is Grass-Fed, she offers 5 Lessons for folks looking to buy grass-fed beef.

I have a few extra thoughts but wanted to get this post up so you could see the article as soon as possible.

One bonus to reading the entire article is an interview with Betty Fussell, author of Raising Steaks, The Life And Times of American Beef.

Wednesday, February 11, 2009

Want Your Kids To Eat Well? Get ‘em Grilling!

Rebecca Bent is a woman after my own heart – a female Grillmeister. (Actually, that'd be a Grillmeistress, wouldn't it?) Here she shares a great tip for grilling or broiling steaks – just when you think you know it all, someone shows you something clever like this.

See if her story is similar to yours. I sure relate to it.

Like me, Rebecca adopted the grill at an early age. She was first drawn by the sheer theater, watching her father and Uncle Henry squabble over who was in control, swatting each other with their spatulas, laughing it up on the shores of the Chesapeake Bay.

She later realized tending the grill was a position of power. “Everyone’s watching and waiting for you…. There are some very basic rules to follow and if you master them, you are worshipped.”

The other thing she loves about grilling is that “Unlike cooking rice, grilling is interactive, it’s always a thrill, every detail - whether the meat, the wind, who will be eating it and their preferences - makes a difference.”

Finally, for Rebecca, cooking for others is not only a privilege – parents this is the key – it is also just plain fun. I just love the fact that Rebecca gets her girls out there with her in the kitchen doing prep or tending the grill (in the snow, too!)

So get out there with your kids, teach them what real food is (meat, vegetables, fruit are all great when grilled) and give them a respected skill on the way. If it takes a little extra coaxing, do what Rebecca does: make them heroes, today’s technology makes it easy – inexpensive digital cameras and free photo and video sharing sites are your friends.

Finally, Rebecca’s number one tip for perfect grilling:

“The biggest mistake I see people make is to touch the meat too much. Don’t flip or fidget with it. Put it down and leave it. Use a timer to tell you when to flip it and whatever you do, don’t try to scrape it off, you’ll lose the crust!”

Find her on Twitter @RebeccaBent and