I don't get grossed out very easy - but this special cut of beef made me cringe!
Roasting garlic is incredibly easy. And you can use the soft, mild and nutty cloves in so many different ways.
The USDA has announced that it will now be easier for consumers to avoid tainted beef.
Beef potpie is a favorite of guests and families alike. This variation is both unusual and delectable.
Learn how to make nut butter, an easy-to-make, healthy ingredient with numerous uses. Roasting nuts lends a deeper flavor to the nut butter, and grinding nut pieces instead of whole nuts is a good way to save some money.
Roasting is the best way to cook winter root vegetables, because dry heat coaxes out and concentrates flavors. Use this simple method and fool-proof tips to bring out the best in parsnips, carrots, rutabagas and other root vegetables.
This crustless quiche is easy to make, and the flavor of the roasted tomatoes permeates every delicious bite.
Learn how to roast nuts, and you’ll improve nearly every recipe that calls for nuts. Luckily, roasting nuts is easy and may boost their antioxidant levels. You can make these with or without oil, salt and honey.
Just because the package says “local,” doesn't guarantee that it is.
GRIT Assistant Editor Caleb Regan catches up with Jeremy McMasters of Indiana, Penn., who has come to the 2010 MOTHER EARTH NEWS FAIR to learn more about grass-fed beef among many other things.
New technology achieves 80 percent energy efficiency during the coffee roasting process.
Roasted pumpkin and squash seeds are a yummy, healthy treat. And it's easier than you think. Here's how to roast squash and pumpkin seeds in just four easy steps.
Ever wondered about the real meaning behind terms like cage free, free range, and pasture raised?
Repair, restore, rejoin is the call to heed if we are to save this planet.
At least four major beef recalls due to E. coli tainted meat occurred in 2010. A substantial percentage of the meat was certified organic. With these beef scares in mind, the fact that Grist readers voted hamburgers as the second scariest food of 2010 comes as no surprise.
Government subsidies to corn growers results in foods that are less expensive then they should be, resulting in people eating more than they normally would.
At first glance George Siemon and Doc Hatfield don’t appear to have a whole lot in common. But George and Doc and a bunch of conspirators are revolutionizing agriculture: they are putting consumers back in touch with the people who grow their food.
Here are three easy observations you can make every day to see how your animals are performing. Use them to constantly adjust your grazing program, instead of “flying blind” until sale day or weighing. They can help you adjust paddock size or give supplemental nutrients.
Cowpies are a valuable source of clues about your herd's health and productivity. A quick look at manure consistency in the pasture can help you manage for peak profit.
A few months back I heard a comment on an NPR radio program that really caught my attention. The program was about the local food movement and at one point the guest on the show said, “Now remember - just because it’s local doesn’t necessarily mean it has a smaller carbon footprint. That Argentinian apple that was shipped on a barge with thousands of tons of other apples may actually have required less fuel per apple than the apple than came from a few hundred miles away in the back on a farmer’s pickup.”
No one will miss the meat when you serve up fabulous vegetarian versions of Thanksgiving favorites. Try two versions of mushroom stuffing, mushroom gravy or delicious roasted Brussels sprouts this holiday!
Creamy, delicious Parsnip Flan with Roasted Beets takes advantage of the last of the stored winter vegetables. Pair it with fresh spring greens for a wonderful spring meal.
French Onion Soup au Gratin is a delicious, elegant soup, hearty enough for a meal in itself. Using your own homemade beef broth, you can create this soup for your family to enjoy at home.
Throughout the West, drought has led to a massive increase in wildfires, threatening the grass-fed beef industry in the U.S.
Small-scale local meat producers are teaming up with mobile slaughterhouses to make local meat more sustainable, accessible and affordable
Grass fed beef benefits for health are remarkable indeed; but are they fabulous enough to justify the extra cost? And how do you know you are buying the real thing?
Locally grown, homemade, grass-fed, free-range and downright delicious food invades the 2011 MOTHER EARTH NEWS Fair in Seven Springs, Pennsylvania.
The further degradation of our societal food skills are examined here, with small town food craftsmen becoming an endangered species, in this case, my local butcher.