The first farmers on this continent made a mistake. 500 years later, we’re making it worse.
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In his book Selling the Invisible: A Field Guide to Modern Marketing, Harry Beckwith warns against doing things bigger or better than ‘the competition’. Customers won’t notice the incremental advantages you’ve achieved over similar businesses. You’ll end up going nowhere, and working hard to get there.
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Humanity, in all its glamour, depends on an exchange program between plants and fungus.
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Glory, glory, friends. It's a winner. That steak was tremendous. I didn't eat anything else; steak ruled the evening. And the evening was good.
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Find me with coolers full of steaks, roasts, and ground beef at 2216 Penn Avenue beside the extraordinary Bar Marco from 9-12. Look for the blue tent and you’ll know you’ve arrived at the coolest section of the Strip District. Gruber farms will be there too, adding pork and poultry to the selection! Happy day, happy day.
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Christmas is on approach. You'll be gathering with friends, and the pressure is on: attendees are asked to bring a dish to share. Oh gosh. What to do?? Everyone brings bean salsa; that's no good. Pasta salad? No, you took the whole thing home last year after the party. It was a walk of shame, lugging out fifteen pounds of oiled noodles that nobody ate. You need something interesting that will draw people in and get them talking...BEEF!
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Steak could be better.
There isn’t a food source that’s been more simplified than beef. Thus, the greatest potential for a food revolution lies in the chucks, ribs, loins, and rumps of beef cattle across the country.
Imagine, as I do, a trip to the farm: “We’re having guests over for a tasting. I’ll take a t-bone from the 2 year old grassfed Canadienne heifer, another from the yearling Holstein/Angus cross steer that was fattened on corn, and one more from the six year old Devon cow raised on grass and fattened on barley for a summer.” This is the stuff I dream about.
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You fancy yourself a foodie, and you’re always seeking connections with the sustenance on your plate.
That’s wonderful! Let’s trace a grassfed steak:
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Over ten trillion gallons of water flowed through the Bonnet Carre Spillway during the summer of 2019, and each of those intruding units of river water freshened the brackish ecosystem that exists in the Mississippi Sound, resulting in massive die-offs of blue crabs, shrimp, and oysters.
A permanent solution is to stop the flooding instead of attempting to control it. The best way to take control of the flooding is to find a farmer who understands healthy water cycles and partner with the family by purchasing food directly from them.
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“This tastes like fish,” stated my sister, looking a little surprised.
“That,” I responded quite proudly, “is proof of all the extra omega threes found in grassfed beef.”
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In other words, this collective mindset is demonizing beef because of crops while promoting fake meat made entirely from crops and sympathizing with pork and poultry that, being the product of omnivores, require crops.
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Efficiency has become synonymous with convenience, and convenience is the impostor that’s distracting modern agriculture from honest effectiveness.
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In a world plagued by constricted beef options, where steaks from across the country are mutually interchangeable because they share a common industrial template, our farm is the beacon for better eating. EVERYONE sells 'fresh meat', but NOBODY has their own cattle. Where, then, does their beef come from?
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Wednesdays are our favorite because this is the day we re-stock to Beef Barn with piles of our highly coveted steaks, roasts, and ground beef. It's not just a small blip on the radar; Dad hauls full pickup loads of our community minded BEEF back from the abattoir every week.
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One doesn’t have to be too perspicacious when reading agricultural reports to realize that farmers are quite dependent on Washington for survival.
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