Word: grassed
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...When her husband died in 1931, Alice was asked if she would run for his seat. But "Alice couldn't slap backs and kiss babies," Cordery says. Instead, she commented from the sidelines, observing that Wendell Wilkie, the Republican hope to defeat F.D.R. in 1940, enjoyed support from "the grass roots of 10,000 country clubs...
Consumers seeking to avoid chemicals have turned to certified-organic beef in recent years, but often it is merely feedlot beef that is fed pesticide-free grain. Grass-fed advocates say such beef does not offer the improved fat profile and other benefits of pasture-raised cattle. A fight has erupted recently over whether milk from feedlot cows can legally bear the USDA organic label. "We need to raise animals on species-appropriate diets," says Jo Robinson, founder of Eatwild.com a website that links consumers to some 800 grass-fed-beef ranches...
Allen Williams, an industry consultant, pegs the potential for grass fed at 20% of the beef market--but supply is nowhere near demand. Grass-fed beef can cost from 20% to 100% more than feedlot beef, reflecting in part a longer growth cycle. And quality can be a problem. Bonnell's, a Fort Worth restaurant, sells 65 Taggart steaks a week. "Our customers rave about its tenderness and nutty flavor," says chef Jon Bonnell. But some grass-fed meat is too tough. And it's not easy to revive the art of producing tasty pasture-raised beef. It requires...
...Taggart ranch, the black Angus swish their tails contentedly. And the Taggarts are content too. Since they switched to pasture, they have doubled their income. More than 1,000 customers are in their database, and they are planning a store in Dallas with grass-fed lamb, pasture-based cheese, and classes on slow-cooking grass-fed beef. Says Wendy Taggart: "People are tuning in to what I call real food...
Even with such initiatives in place, school food was far from the Chez Panisse ideal before Cooper came to town last October. The bread was white, the fruit canned, the meat highly processed. Now Cooper has inked deals with local suppliers for whole-wheat rolls, fresh produce, even grass-fed beef. Her staff of 53, accustomed to reheating food from outside vendors for the 4,000 lunches, 1,500 breakfasts and 1,500 snacks served each day, is learning to make meals from scratch...