GLC
Head Chef
I don't have the vapors over health threats from food, although I eat very little processed. It's just that we've forgotten or never known what a lot of foods really taste like. You know, the best beef mean I ever had was down on the border on a state ranch park. They let a few head of longhorn steers run loose to get by on what they can find. This place, early in the 1800's, had lots of native grasses. The succession of cattle, goats, and sheep did away with the grasses. The steers manage on everything that's left, most of it heavily thorned. But that's what classic longhorns are good at.
On one trip, they had killed a steer and barbecued it. Meaning killed suddenly, with minimum stress, out in the open, and dropped onto a tarp to be butchered as Mexican hands always butchered them, without hanging and bleeding. (Nothing kosher there.) The more blood in the meat, the unmodified longhorn traits, and the colorful diet combined (along with an expert cook) to make beef that was as tender as any I've had and full of flavor, not wild but rich.
I think if most people could taste beef like that, they would get mad when served what comes to the grocery shelves.
I don't get over-excited about "organic" (meaning the certified qualification). The winners in vegetables are those locally grown, so they shelf life and warehouse time aren't driving their breeding and stage at harvest. Local doesn't assure you anything, but it's a start. Being able to talk to the grower is a big deal, or buying from a retailer who cares enough to talk to the grower.
On one trip, they had killed a steer and barbecued it. Meaning killed suddenly, with minimum stress, out in the open, and dropped onto a tarp to be butchered as Mexican hands always butchered them, without hanging and bleeding. (Nothing kosher there.) The more blood in the meat, the unmodified longhorn traits, and the colorful diet combined (along with an expert cook) to make beef that was as tender as any I've had and full of flavor, not wild but rich.
I think if most people could taste beef like that, they would get mad when served what comes to the grocery shelves.
I don't get over-excited about "organic" (meaning the certified qualification). The winners in vegetables are those locally grown, so they shelf life and warehouse time aren't driving their breeding and stage at harvest. Local doesn't assure you anything, but it's a start. Being able to talk to the grower is a big deal, or buying from a retailer who cares enough to talk to the grower.