Word: beef
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Mohan Ismail, a Singaporean chef most recently at New York's Spice Market, sends out braised beef short ribs in a green curry with tiny, delicate Thai eggplant, slivers of bamboo shoots and baby bok choy. Ismail has toned down the fish sauce, and instead of the rougher texture of ground fresh coconut, his curry gets a silky smoothness from coconut milk and chicken stock and an almost grass green color from cilantro puree. Overton raves but doesn't have a place...
...puts new recipes through their road tests. It's here that the free-form lasagna started to fall apart. Okura and his chefs had perfected two versions of the dish, layers of pasta, cheese and sauce: one with roasted tomato sauce adorned with basil oil, the other an all-beef Bolognese with truffle...
Today his 500 steers stay home on the range. And they're in the forefront of a back-to-the-future movement: 100% grass-fed beef. In the seven years since Taggart began to "pay attention to Mother Nature," as he puts it, he has restored his 1,350 acres in Grandview, Texas, to native tallgrass prairie, thus eliminating the need for irrigation and chemicals. He rotates his cattle every few days among different fields to allow the grass to reach its nutritional peak. And when the steers have gained enough weight, he has them slaughtered just down the road...
...their food is grown and organic fruits and vegetables exploding into a multibillion-dollar market, grass-finished meat and dairy look like the next food frontier. In the past five years, more than 1,000 U.S. ranchers have switched herds to an all-grass diet. Pure pasture-raised beef still represents less than 1% of the nation's supply, but sales reached some $120 million last year and are expected to increase more than 20% a year over the next decade. Upscale groceries like Whole Foods and Trader Joe's are ramping up grass-fed offerings, including imports from Australia...
...Steve Atchley is one of many health-conscious carnivores fueling the trend. "I got tired of telling my patients they couldn't eat red meat," says the Denver cardiologist. So three years ago, he launched Mesquite Organic Foods, which sells grass-fed beef to 74 Wild Oats stores nationwide. The company, which contracts with ranches from South Texas to the Canadian border, has quadrupled sales since December. Mesquite's ground beef is 65% lower in saturated fat and its New York strips are 35% lower than conventional beef, as measured by the USDA. "Any feedlot-fattened animal has a much...