Recently, my friend Kate Stillman (pictured above) pinged me about how her local meat sales have dropped by 75% at farmer’s markets this past summer. The cause? A new program intended to increase local fruit and vegetable consumption. This summer, the state of Massachusetts introduced a new benefit to those enrolled in SNAP (Supplemental Nutrition […]
Local Meat Sales Plummet Under New Snap Incentives Read More »
My inbox has been inundated with people freaking out about recent papers and articles claiming that grass-fed beef is NOT going to save the planet. Basically, these scientists are ignoring important research and not looking at the full picture. While there’s still work to be done, many have proven that yes, in fact, grass-fed
Amazing Grazing: Why Grass-Fed Beef Isn’t to Blame in the Climate Change Debate Read More »
The following is a letter to the editor of the New York Times that was never published, so I’m posting it here: To the Editor: Re: Health Leaders Must Focus on the Threats From Factory Farms, May 21, 2017 There is growing scientific and public consensus that industrial agriculture, of plants and animals alike, is
Dear Mark Bittman & NY Times: Stop Vilifying All Meat Read More »
By now, you know that I’m on a mission to get folks to “eat more better meat.” And I also love defending the environmental and nutritional BENEFITS of grass-fed beef. I’m always searching for companies that utilize the most sustainable business practices. Some of the issues I have with online meat sellers are that you
Is Crowdfunding Beef The Next Big Thing? Read More »
Recently, I saw a great news story about an Australian farmer who used social media to increase her lamb flock from 30 to 400. I happen to be Facebook friends with Sally Ruljancich, and have a presentation coming up at the New England Meat Conference where I’ll be talking to farmers about how to use social
Top 10 Ways Farmers Can Use Social Media to Connect and Sell Read More »
I love making Corned Beef around St. Patrick’s Day, but this year when I went to Whole Foods, they no longer were selling their in-house corned beef. Only the dyed-pink meat was available. Gross. So I picked up a 3lb grass-fed brisket and thought I’d just cure my own. But, that takes 5 days, and
Instant Pot Irish Dinner Read More »
Worldwide chicken production is up 400% over the last 50 years, while beef production is up 0%, yet we continue to vilify red meat as the cause of our modern health epidemics. In this recent post, I explain how we aren’t eating enough protein and animal flesh is the most bioavailable, nutrient-dense and calorically efficient source. In
10 Reasons to Stop Eating So Much Chicken Read More »
I’ve been thinking a lot about the whole, “Less Meat, Better Meat” position lately. I get where it comes from, but I worry that it might be creating the wrong message. To me, I feel that this implies that we’re eating too much meat, and that meat is “bad.” As a nutritionist living on an
More Protein, Better Protein Read More »
I’ve been thinking a lot lately about the role of animal protein in the human diet and the environment; specifically, the meat from herbivores like beef, bison, lamb, and goat. Every time I turn around, a new documentary about global warming is telling me to stop eating beef. There are films, books and blogs citing
How Much Feed Does it Take To Produce a Pound of Beef? Read More »
I’ve been making beef bone stock for years, but it never looked “beefy”—like what I remember when my mother would open cans of beef stock when I was a kid. When you make a stock with just bones and no meat and don’t roast the bones and meat, the color ends up looking a whole
How to Make Beef Broth Read More »
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