Local Forage
Eating is one of our most primal and sensual acts. And eating what's good for you doesn't mean depriving yourself of gastronomic delight. Local Forage explores why traditional foods—the real, unprocessed, whole-fat foods of our grandparents—delivers the winning combination of maximum health and maximum taste.
Local Forage provides an exchange of practical information on where to buy these nutrient-dense traditional foods in the bay area, how to prepare them and how to think "beyond organic".
Recent Posts
- Beet 'n' Seed Burger
- Cafe Gratitude's Sun Burger Recipe
- Hard Boiled Eggs: The Foolproof Cooking Method
- Salmonella Outbreak in Peanut Butter Snacks
- GOOD QUESTIONS: Non-dairy yogurt culture starter?
- Thyroid Health Talk by Janet Lang, M.D.
- Salt FAQ
- Here, Here! A Secretary of Food is What We Need.
- RECIPE: Whey
- RECIPE: Cultured Cranberry-Shallot Relish
Category Archives
Click the titles below to read the full post or use the drop-down Archives menu in the sidebar to select a different category:
May 28, 2007: RECIPE: Braised Short Ribs
Comments: 9 | Categories: REAL MEAT , RECIPES
by Steven Fineberg Carla and I have conversed about how much we love braised dishes…the slow cooked meals that comprise some of our most pleasurable dinnertime memories. Recently I raved to Carla about braised short ribs that were tender, slightly...
April 18, 2007: Keeping Meat in the Red
Comments: 0 | Categories: REAL MEAT , SCIENCE/MEDICINE
Harold McGee's article in Sunday's NYT, The Red-Meat Miracle, and Other Tales From the Butcher Case, is about the redness of red meats and how it's maintained in both fresh and cured cuts. (Registration is required for NYT online) Among...
March 14, 2007: RECIPE: Chopped Liver
Comments: 3 | Categories: REAL MEAT , RECIPES
I can't get enough of the Fatted Calf's duck liver mousse. I like all smooth pâtés when prepared from pastured animals. But I have never ventured making pâtés on my own. I'm just a little squeemish. (Although, my cooking buddy...
February 6, 2007: Heard Thru the Grapevine: Niman Ranch
Comments: 4 | Categories: REAL MEAT
I subscribe to some interesting email lists populated by some very passionate people -- all fellow health and food freaks. If it weren't for these people on these lists, I would feel like a real weirdo. These people share my...
January 31, 2007: Drakes Bay Family Farm, Inverness
Comments: 0 | Categories: REAL MEAT
Don't you just want to drive out to Tomales to buy pork and pastured things from this attractively rugged couple, LIz Cunningham and Dan Bagley? Look at the multi-colored, corkscrew-tailed piglets, especially Wilbur there on the left looking up as...
November 15, 2006: Update to Meat Source List
Comments: 0 | Categories: REAL CHICKEN , REAL EGGS , REAL MEAT , THE SOURCEROR
I updated my post, The Sourceror: Meat. I found an excellent article from the Chronicle dating back to September, "Back to the Ranch: Consumers are going to the source for pastured beef, pork, poultry and eggs." At the end of...
October 30, 2006: THE SOURCEROR: Local Meat
Comments: 3 | Categories: REAL CHICKEN , REAL MEAT , THE SOURCEROR
(The Sourceror is a feature on Local Forage giving you sources for the good stuff.) Grass-fed beef, or beef produced from cattle finished on forage-only diets, is a more nutritious beef product. There are a number of reports that show...
September 13, 2006: Pate You Can Trust -- Fatted Calf
Comments: 1 | Categories: REAL MEAT
I always approach pate' with extreme caution. It freaks me out a bit. The animal cruelty, the fact that you're eating an animal's detoxification organ...
Now I've found a guilt- and worry-free source for pate'. The Fatted Calf. They're at the Ferry Plaza Market on Saturdays. They use only pastured animals, treated humanely with organic feed and no hormones.
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