foodperson.com

If you’ve hesitated to try grass-fed beef because you’ve heard it’s tough, you might reconsider. Just be sure to braise it. “Low and slow” are the watchwords for grass-fed beef, such as the roast I got from my friends’ cattle. And braising is a nice way to cook on a chilly, rainy day.
Can you say [...]

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Green eggs (no ham). An outfit in Missouri is doing large-scale production of eggs from pastured chicken, and that’s something to crow about. (KC Star)
Shrinking food print. Three questions can lead to greener eating. (KC Star)
Osage oranges. Kate Will celebrates her picnic spot in Osage County in the shade of hedge trees, aka Osage Orange. [...]

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What do you think of when you think of Kansas beef? The old Kansas City Stock Yards? The feed lots? Old Dodge City? You might, but to be in touch with contemporary food, you probably should think about ranches and packing plants, too. That’s because beef in Kansas is huge. Kansas may be the Wheat [...]

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I went to the kitchen last night thinking I’d make myself a big, spring salad of spinach and I forget what else. Instead, I saw that in addition to all the good green spring stuff in my refrigerator I had some freshly thawed local, grass-fed and grass-finished ground beef from MJ Ranch. My plans changed.
The [...]

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I’ve been thinking a lot lately about food—particularly local food—and weather, as the last week or so has given us temperatures in the teens and in the 60s, sunshine, rain, ice and snow.
Local is the big word in food trends these days, and for good reason. Our food system has gotten out of whack to [...]

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