Rusty's Grass Finished Beef

An email from DailyCandy last Friday piqued our curiosity in a way that no shoe sale or new lipgloss ever could...

The message in question touted the products of a company called Rusty's Grass Finished Beef based in East Texas.  Specializing in pasture-raised, grass-fed beef and lamb, the company believes in creating a "stress free and holistic environment" for its animals.  This careful handling makes for a healthier, and likely tastier, end product.

Now, you know that we here at DallasEats will seldom recommend a product that hasn't passed over our own two (um, make that four) lips, but this company sounds like a real gem.  And after reading about this on Tuesday, we're even more interested in finding local, independent sources of meat.  Why haven't we heard of Rusty's before?  Who knows... But we're glad to have finally found it, and our Beef Sampler Pack is on the way.  (By the way, Rusty himself called to confirm my order after I placed it online, and he is just as sweet as he can be! - C&S)

Check out the website for more info on Rusty's Grass Finished Beef, and to peruse a menu of their steaks and roasts and sausages and such - all of which can be delivered right to your door.

C&S

Ideal Bite

Looking for do-able daily tips

to help you get a little greener?

Look no further than Ideal Bite!

This stylish website and tip-a-day service is all about small changes that can add up to a big difference.  Whether you sign up for daily "bite-size ideas for light-green living" or just take a few minutes to explore the site, I think you'll agree that Ideal Bite is pretty darned tasty.  

I got lost in the Food & Drink tip library for an hour the other day, and emerged a little smarter and hungry for more!  Daily emails bring tips on a wide-range of topics right to your inbox, on everything from choosing eco-friendly candles to all-natural (and surprising) diet tips.

Ideal Bite was founded by Heather and Jen, two fun-loving gals that remind us of another pair of online pals we know.  ...Who could they be? 

While we try to figure that out, check out this awesome site to help kick off a greener '09!

C&S

Humane-itarian, Part VI: The 2-Month Mark

Well, it's been quite a ride so far.

For our viewers just tuning in, a brief summary: Two months ago I made a commitment to a new philosophy that I decided to call "Humane-itarianism". By joining this new cult (with a devoted, deluded following of, so far, only one), I solemnly swore to consume only animal products which had passed my stringent test: the animal in question must have been raised in a humane manner and fed an appropriate diet by a farm or company or individual who did their best to preserve the environment in the process of getting those proteins onto my plate. Tall order? You bet.

At this 9 week mark, a few observations and a conclusion or two:

1. It may surprise you just how available humane-itarian meats can be. Most of the fresh meats at Whole Foods fit my bill, and many grocery stores carry organic meats as well.

2. That said, the places that aren't using organic and/or free-range meats may also make you say "Hmmm". I've been to some swanky joints over the past two months and received some pretty disppointing answers when I asked about the origins of their poulet and boef.

3. Humane-itarians really need to plan ahead. A peanut butter sandwich stashed in one's purse can mean the difference between maintaining the status quo and attempting to gnaw off the cushioned armrest of a waiting room chair while muttering about whether naugahyde counts as an animal product.

4. Humane-itarians eat a lot of spinach quesadillas. We've covered this before, I know, but it's my blog and I'll cry if I want to. I now have a very particlar set of criteria for my SpinQ, and could rank roughly 10-15 restaurants based on this one dish alone. For the record, Cafe Brazil does a bang-up job, and Frankie's are actually really damn good.

5. (conclusion) I am satisfied with a good-faith effort. Tell me the beef is organic, and I will take your word for it. And if the chicken was given access to a pasture, that suits me just fine. As yet, I have not reached the point of belaboring how large the opening was in the little plucker's coop, or whether or not he made use of it regularly.

6. (conclusion) Again, regarding good-faith efforts: If I'm cooked for, I will eat. And be grateful for every precious bite of that home-cooked meal. Nothing warms my cockles more than someone going to the trouble of simmering and stirring on my behalf (and putting out an extra mat and sometimes even using napkin rings). In those cases, I'll eat what I'm fed.

Yours,

C&S

Confidential to J.R.: I'll let you know when I decide to worry about whether Bessie's bovine bits were manhandled during milking :)

Food Find: Nanie Bell Artisan Cheese

While on assignment in Springtown, this Texas wine explorer made an exciting discovery.  And believe you me, it was quite a surprise, as it didn't come in a bottle or have anything to do with grapes.  Nanie Bell Artisan Cheese is handcrafted at La Buena Vida Vineyards Springtown by Dr. Bobby Smith, a legend in the world of Texas wine who has proved once again that he's still got a few aces up his sleeve after thirty-plus years in the business.  

"I don't let any grass grow under my feet, that's for sure!"

- Dr. Bobby Smith on finding even more ways to 

tempt Texas tastebuds 

after three decades of award-winning wine.

I went out to Dr. Bobby's place Saturday on a whim.  While I intended on visiting La Buena Vida Springtown at some point in the near future, my weekend was already earmarked for catching up on laundry and TiVo (even glamour girls like me make time for Sunday Food TV).  However, after speaking with the man for the better part of an hour Friday afternoon, I was charmed and more than a little curious about what was going on an hour to the west.  Dr. Bobby had mentioned that his Tempranillo was nearly ripe, hanging heavy on the vine, and that he was also whipping up a few batches of his new handmade cheese in preparation for the weekend.  Throw in a day of refreshingly cooler temps, and would you have been able to resist a road trip?

Visions of lush vines cradling black fruit and creamy fresh cheese danced in my head as I headed to La Buena Vida that day, and the visit could not have been more rewarding.  Dr. Bobby's wines will most certainly be explored in their own post soon (barrel samples of 20-year-old Port and newly-fermented Viognier still sparkling with spritz ... pinch me, FP - am I dreaming?), but today we're talkin' cheese.

And what a cheese it is.  Dr. Bobby describes Nanie Bell as a "Mexican-style fresh cheese", so I expected something along the lines of a Queso Fresco when we settled in for samples and a sip of Pinot Blanc.  To the contrary, this cheese was completely unique - soft and creamy with a pleasant wine-friendly tang.  Using his mother's recipe, Dr. Bobby and his grandson make the cheese by hand using fresh local organic cow's milk from Cleburne and a touch of garlic for savory depth.  Nanie Bell Spencer Smith, the original family cheesemaker, would surely be proud.

There is plenty to go around, even after I loaded up my own fridge with Nanie Bell.  It's great on its own, or makes for a decadent dinner when melted over a burger or folded into an omlette.   Right now, you can only get Nanie Bell at La Buena Vida Vineyards Springtown, but as we head into the milder weather of late summer and fall, what better excuse to hit the road?  There are some great little farm stands on the way as well, so have fun with a full afternoon of foraging.

Nanie Bell Artisan Cheese, $8

La Buena Vida Vineyards Springtown

817-220-4366

650 Vineyard Lane, Springtown

Open Weekends

(not to be confused with the Grapevine location - great place, but only loosely affiliated.  This cheese is not available there)

Food Find: Allegro Coffee

Ever searching (bleary-eyed, in need of stimulation) for the perfect cup of joe, I'll often deviate from my usual brand and give something new a twirl.  I admit I'm a fickle little thing when it comes to coffee, and my allegiance will stray for a good sale or a pretty new foil sack.  Last week, however, I happened upon Allegro Coffee at Whole Foods and I may never stray again.

Allegro is full-flavored and offers a spectrum of roasts from light and lively to dark and mysterious.  I'm currently sipping a cup of the Colombian La Cacica.  Last week it was the Organic Whole Foods special blend.  The price is right (WF blend was 9.99 for 12 oz. and this Colombian was on sale for $8.99) - in fact, it's in line with what I normally pay for a markedly less socially-conscious cup.  You see, Allegro is all about sustainability and social responsibility.  I can have my brew and feel good about it, too!

Check out the company's website for more info.  Available at Whole Foods, and there's a coupon in this weeks' flyer at the register, so you can try it for $1 off the already reasonable price.  Buzz on, my friends!

www.allegrocoffee.com

Humane-itarian, Part V: An added bonus

It would seem that my recent switch to a "Humane-itarian" diet (see blog post from June), has the added eco-friendly benefit of reducing my carbon footprint.  While flipping through the latest issue of SELF magazine yesterday, I ran across the following blurb:

"Livestock accounts for 18 percent of the world's greenhouse-related gases, including deforestation that clears grazing land and the transportation of your steak, a United Nations agency in Rome finds.  Trade beef for beans once a week to save greenhouse gases equivalent to those emitted while driving 1,160 miles a year.  Craving a burger?  Eat organic or local beef, which isn't shipped as far."

So I'm saving the earth when I eat vegetarian and I'm part of the solution when I choose organic meat as well?  Nice.  I will hereby feel virtuous the next time I eat a spinach quesadilla ...instead of furious that it's the only vegetarian offering on the menu besides a limp iceberg salad.  Incidentally, does anyone know of a restaurant in the affordable price range, besides Chipotle, that serves organic, free-range, and/or grass-fed meats?  (My current running spin-q total: 157 and counting).

C&S

Humane-itarian, Part III: The Problem with Pub Grub

I had a sneaking suspicion that Fourth of July weekend would pose a problem with regard to my new Humane-itarianism...most likely in the form of one of my relatives attempting to force-feed me a hot dog while accusing me of manufacturing my esoteric new dietary program just in time to avoid the annual patriotic spread. But as it turns out, my family were the least of my worries.

The Annual Burning of the Meat (or Pops and Brats, as it is sometimes known) with my Dad and his clan could not have gone better. I suggested ahead of time that I bring the meat - knowing that I would be able to source something equally virtuous and grill-worthy that would please everyone invovled. Sure enough, with just the teensiest bit of grumbling from dear old Dad, I was allowed to take over the hunting, while the rest of the family gathered side-dishes, breads and desserts. The free-range organic chicken did beautifully on the grill with just a kiss of barbeque sauce, and as an added bonus, everyone commented on how tender and flavorful this chicken was, in comparison to the average, everyday bird.

Crisis averted. Or so I thought. Later in the weekend, I hit the Londoner with friends for some laughs and several dozen beers. As the evening progressed and my Blue Moon tally went from 2 to 3 to "it's gonna be a long night", I knew that my tummy needed a little something to bolster its beer defenses. No sooner had I begun to ponder the menu than one of my companions announced that a round of cheese fries would be arriving forthwith. Joy! Perfection! Cheese and carbs and not an animal product in sight! Well...kinda.

The fries arrived with a generous coating of *gasp* bacon bits standing between me and hangover prevention. Rather than make a scene, I simply did my best to avoid the bacony badness - and felt totally terrible about it every bite of the way. In retrospect, I should have ordered a second basket of fries, 86 the bacon, and probably no one would have even noticed. Instead, starving and too embarrassed to make a scene, I made my first pitfall one week into the program in the form of pub grub topped with politically incorrect pork confetti.

This week's tally: Beer Goggles 1 - C&S 0

Humane-itarian, Part II: The first 72

Well, my first few days as a "humane-itarian" would rate a solid "good". Thus far, I haven't had any major problems sticking to the plan. Of course, I also haven't had to attend any family dinners, take any work-related road trips or face the inevitable 4th of July barbeque ...obstacales which my calendar tells me will present themselves in the next couple of weeks. Read below for the first 72 hours, and stay tuned for the challenges to come.

Day 1:

Breakfast: Peanut butter on whole grain bread. No harm, no foul.

Lunch: Can of minestrone soup and bread. This is easy! (famous last words?)

Dinner: Vegetarian pasta. Hubby is satisfied - I'm surprised he doesn't miss the usual ground beef and/or sausage in the sauce, but decided to stick to the basics - and save a few bucks, too. Wondering how long the honeymoon will last.

Day 2:

Again with the breakfast. Lunch is same as yesterday too.

Dinner is another story: Spend 30 minutes reviewing menu for restaurant we're heading to for dinner, only to encounter a last-minute change in plans. Dinner is now at El Fenix, and I have no info on their meat. Not to worry - there's lots of choices for dinner from cheese and/or bean nachos to enchiladas with cheese or spinach, etc. Decide on spinach and mushroom quesadillas. Delicious...but I begin to worry about protein.

Day 3:

Important discovery! A quick investigation of the Chipotle website reveals the following info on their chicken (my favorite meaty burrito filler):

To meet our naturally raised standard, chicken must:

- Never be given antibiotics

- Have more room to move about than in conventional chicken operations

- Be vegetarian fed, never given animal by-products

I am very happy with these standards - I knew the pork at Chipotle was top-notch in this department, but the chicken is a surprise. So glad I checked! Similarly virtuous beef is also available in some areas (not yet Texas). I proceed directly to the nearest Chipotle and chow chicken-style with a clear conscience.

C&S

Humane-itarian

I'm ready to make a change.

Over the past several months, the treatment of my fellow four-legged earthlings has been on my mind with ever-increasing frequency.  I read The Omnivore's Dilemma not too long ago (see previous blog post), and I wrote on the issue of fish safety in a column in the Dallas Morning News (again, see related blog post from earlier this year).  Throw in the fact that it seems impossible to turn on the television these days without hearing a new feed lot horror story or the details of another micro-ecosystem demolished by a fish farm, and I've had it up to *here*.

To be clear, I have no moral issues with the consumption of meat by human beings for the purposes of nutrition.  My issue is with the treatment of animals destined for our dinner plates, and the environmental impact of the places where they are raised.  Not that it's so simple a matter that it can be explained in one sentence, but that's the Cliff's Notes version.

So, I've decided to do something about it.  I want to be one person making a tiny difference when it comes to these animals and our environment.  I am going to try my darndest not to eat any fish or chicken or beef or what-have-you without knowing for sure that it was raised in a humane manner, fed what it was meant to eat, and that it didn't un-do any carefully balanced ecological chain-of-command on its way to my belly.

This is going to require some hardship - I can't afford to eat grass-fed beef, free-range chicken and/or wild seafood every night of the week.  I'm also not in the habit of dining out in the sort of places that only use the aforementioned ingredients on a regular basis.  To add insult to injury, a big part of my life right now involves traveling in rural areas with an already limited selection of dining establishments.  But I'm a smart, resourceful, stubborn girl, and I'm sure that I can make it work.  ...Pretty sure.  85% sure.  Check back to the blog regularly for updates on my adventure.  I'll be sharing with all of you, as candidly as possible, the various ups and downs of my new life as a "humane-itarian".  Wish me luck!

C&S

Organic vs. Conventional

Ever felt reluctant to shell out $5.99/pound for some organic berries, when the conventional option looked just as mouthwatering for half the price? (Here's a hint: If you're in a cash crunch, go with the kiwis instead.) And what if you find yourself somewhere that doesn't offer any organics at all? This is handy info to have at your fingertips next time you're cruising through the produce department. From Eat, Drink and Be Gorgeous by Esther Blum, MS, RD, CDN, CNS. For more info on this subject visit http://www.foodnews.org/

12 Most Contaminated Fruits and Vegetables

(Buy These Organic)


Apples
Bell Peppers
Celery
Cherries
Imported Grapes
Nectarines
Peaches
Pears
Potatoes
Red Raspberries
Spinach
Strawberries



12 Least Contaminated Fruits and Vegetables


Asparagus
Avocados
Bananas
Broccoli
Cauliflower
Corn (sweet)
Kiwi
Mangoes
Onions
Papaya
Peas (sweet)
Pineapples