Let's Talk About Grass-Fed Beef

I've written quite a few blog entries about the various burger joints in the Twin Cities and how I'd like for them to consider sourcing locally raised, grass-fed beef for their burgers and juicy lucys. Some Twin Cities restaurants are doing that already, including The Strip Club, the Craftsman, and Cafe 28.

In general, beef is a controversial subject when talking about sustainability. Studies have shown that livestock production production generates 18 percent of global green house gas emissions - that's more than transportation. Other studies have shown that it takes about 2,500 gallons of water to produce one pound of beef in the US; that's right, 2,500 gallons. For these reasons, some argue beef production simply cannot be sustainable. Others argue that it could be more sustainable if we: 1) ate a lot less of it, and 2) ate grass-fed, locally raised beef.

Today I've got some brief and interesting reading material for you if you're interested in learning more about grass-fed beef in our area.

Read About Thousand Hills Cattle Co.

Thousand Hills Cattle Co. is possibly the most widely sourced locally raised grass-fed beef in the Twin Cities. The Strip Club sources their beef exclusively, and it's stocked at many co-ops throughout the cities. Todd Churchill of 1000 Hills is a bonafied purveyor of grass-fed beef, and it's hard miss him in his giant cowboy hat. Kim Ode wrote a really neat piece about him this past January. Take a gander at it here. He's an interesting character, and somebody worth knowing more about.

Read Some General Information about Grass-Fed Beef

University of Wisconsin Extension has just released a new, free publication about grass-fed beef, specifically written for consumers. The publication contains all kinds of information for the consumer about the benefits of grass-fed beef, how to cook grass-fed beef, and how to buy it. They've even included some recipes.

So Why is Grass-Fed Beef more Sustainable than Corn-Fed?

Here's what UW Extension has to say:

Today, most meat in the grocery store or at the local restaurant is from animals that were raised in a feedlot and fed significant amounts of grain in addition to hay and pasture. Grass-fed meat is from animals that are put “out on grass” or fed a forage diet. This allows animals to harvest their own food and dispose of their manure in the pasture. Some farmers combine the use of grains with pasture; others choose to use pastures only.

From an environmental perspective, raising animals on pasture has many benefits. High quality, healthy pastures reduce soil erosion, improve water quality (a University of Wisconsin study showed that pastures are the “best” crop for reducing runoff and erosion), increase plant diversity, and provide high quality wildlife habitat...

A variety of health benefits are associated with grass-fed meats. Grass-fed meat is leaner and lower in fat and calories than grain-fed beef. (See table with nutritional information.)

Additionally, studies have shown that grass-fed meat contains more of vitamins A and E, conjugated linoleic acids (CLA), and omega-3 fatty acids, all of which have been shown to lower cholesterol and high blood pressure, and decrease the risk of diabetes and cancer.

Nutrition information for Grass-fed Beef From UWExtension

	*Cattleana pasture-finished Galloway beef loin	USDA Prime Grade beef loin	USDA Choice Grade beef loin	Pork loin		Lamb loin	Chicken breast without skin	Chicken thigh without skin
Protein (grams)	27	24	24	26	26		26	22
Fat (grams)	3.5	11.6	8.7	6.6	8.2		1.3	7.0
Calories	129	201	175	165	176		119	151

[where: Sustainable Food, St. Paul, Minneapolis, Twin Cities, grass-fed beef, Minnesota]

Shopper's Guide to Pesticides 2009

Over at weier.net, he shared the list of which fruits and vegetables are most loaded with pesticides.

Shopper's Guide to Pesticides 2009

Here's what the authors had to say:

"Addressing the risks of pesticide exposure first and foremost requires information, which is frequently made unavailable to the general public by the government agencies. To counteract this trend for secrecy, EWG [Environmental Working Group] believes that:

• People have a right to know what's in their food, so they can choose foods with less pesticides.
• The government can and should take steps to dramatically reduce the number and amount of toxic chemicals, including pesticides, in the food supply.

Each of us can opt for food safety today by choosing to purchase produce low in pesticides and by buying organically-raised fruits and vegetables as frequently as possible. With this first step we can protect our families' health and preserve our own future and the future of the environment from the harmful effects of pesticides."

We grow some organically raised veggies and we buy locally raised, organic produce as much as possible. But not everything that is raised locally is raised organically. The truth is, sometimes when we have to choose between local and organic at the market, we're torn. We often choose organic for health reasons, but we know "organic" isn't necessarily synonymous with "sustainable." What's more sustainable....plain old bell peppers from a local farmer, or organic sweet peppers shipped in from Connecticut?

The short answer is: it depends. That answer can be frustrating at times.

I feel like I spend 5 times as much time at the grocery store than the people around me. I read every label of every product, trying to decide which is the most sustainable option (fortunately, my co-op provides its shoppers with a good amount of product information). I try to remember which producers I've read about or met, and what their philosophies were. I think about how the food is being raised, and whether it makes sense for me to buy it. As an undergrad my philosophy professor should have warned me about the philosophical debates I'd face at the grocery store. No wonder my mother never took me grocery shopping with her when I was a kid...she'd just have me embrioder, pit cherries, or make mud pies until she got home.

Obviously, I try to patronize restaurants who source locally raised organic produce and are committed to a more sustainable way of life. Of course, we sometimes eat at restaurants that don't subscribe to these kinds of philosophies, and I continually reconsider why I'm eating there and whether my choices are as sustainable as they could be.

Even with our efforts, I wonder just how much pesticide residue we're consuming each day, and I hope for the day when sustainability is more easily achieved.

[where: Sustainable Food, St. Paul, Minneapolis, Twin Cities, Minnesota]

An Organic Garden for the White House

On Friday, March 20, 2009, the Obamas began to work on their new organic garden, which will boast 55 varieties of vegetables on the South Lawn of the White House. Even the White House carpenter, Charlie Brandts, is getting involved. Apparently, he is a beekeeper, and will tend two hives for honey.

I envy the fact that they can plant so early. Wouldn't it be nice to be gardening outside in March? We just used up the last of the carrots from last season, but we still have some canned tomatoes, as well as some beets and squash.

I've got some heirloom tomato, pepper, and parsley seeds started inside, and I'm looking forward to planting them outside in May.

Read the whole NY Times story about the Obama's gardenhere.


[where: Sustainable Food, St. Paul, Minneapolis, Twin Cities, Minnesota]

Reetsy Reviews: Just Truffles

Valentine Truffles from JusTruffles in St Paul, MN
Originally uploaded by gergistheword

Because my husband is awesome, I was recently treated to a box of truffles from Just Truffles in St. Paul.

Just Truffles carries about 30 regular flavors in addition to some seasonal flavors.

Just Truffle's fluffy centers aren't dense or fudge-like at all. The center is light and the coating cracks as you bite into the truffle. Also, they're large - 3 or 4 bites per truffle.

I'm a sucker for the 99% truffles at Legacy Chocolates, and I really appreciate Legacy's efforts regarding sustainability. But Just Truffles has a lot of fun flavors, and the bigger size makes does make their truffles a perfect size for sharing.

Read more about my truffle experience at www.reetsyburger.com.

[where: Minnesota, Food, St Paul, Just Truffles]

DINE: DRINK: DONATE: The Tap Project in Minneapolis

Hungry Jack Lake, Grand Marais, MN

This week, all residents of Minneapolis are encouraged to drink Minneapolis tap water in lieu of bottled water.

Why? Mayor Rybak has declared March 22, 2009 World Water Day and March 22nd-28th World Water Week.

The skinny from the Tap Project web site:

Started in 2007 in New York and launching in 2009 in Minneapolis the program takes place during World Water Week, March 22 to March 28, 2009, and asks diners at participating restaurants to donate $1 or more for the tap water they usually enjoy for free.

The funds go directly to provide clean water and filtration systems to those in need, across the country and around the world. Your dollar contribution will provide clean water to a child for 40 days.

The Tap Project brings to Minneapolis an incredibly simple concept to encourage restaurant patrons to help bring clean and safe water to the children of the world, said Mayor Rybak. Let's challenge others through our example. In addition to donating at local restaurants during this week, I encourage Minneapolis resident's to drink tap water in lieu of bottled water. Let's make sure this precious commodity is available for generations to come.

During this week all residents of Minneapolis are encouraged to drink Minneapolis tap water in lieu of bottled water. Minneapolis water is a safe, clean, delicious and environmental friendly alternative. In addition, all Minneapolis residents are encouraged to use only as much water needed to ensure that this precious commodity is available for generations to come.

Participating restaurants include:
Solera
Barrio
A La Salsa
Mission American Kitchen & Bar
Red Stag Supperclub
Nick and Eddie
Jade Asian Restuarant & Bar
Azia Restaurant and Anemonie Sushi
T's
Common Roots Cafe
Bryant Lake Bowl
Restaurant Aura
Barbette
Manny's Tortas
POP! Restaurant
View Restaurant & Bar
Cafe Agri
Big Bowl
Al Vento
Pazzaluna Urban Italian
Dukem

At our house, we filter our water at the tap, so we don't drink much bottled water. However, we do have a weakness for sparkling water, and are looking into methods for making our own at home.

[where: Sustainable Food, St. Paul, Minneapolis, Twin Cities, Minnesota]

Maple Syrup Madness

Making maple syrup is a harbinger of spring in Minnesota, and a fun way to produce something tasty in your own back yard. We recently attended the "Maple Syrup Madness" event at Wargo Nature Center to get the deets on making our own maple syrup.

Four species of maple can be used for collecting sap in Minnesota. Folks generally prefer the sugar maple or hard maple, (Acer saccharum) because it yields the sweetest sap. However, sap can also be gathered from red maple (Acer rubrum), silver maple (Acer saccharinum), and boxelder (Acer negundo). It doesn't matter where your tree is located - yard trees, street trees, and open grown trees in pastures or woodlands can be used for maple sap production.

To get your hands on the best sap, tapping should be completed by mid-February in central and southern Minnesota and by the second week in March in the northern portion of the state. A tree suitable for tapping should have a 10 inch diameter and be in healthy condition.


To tap a tree, select a spot on the trunk about two to four feet above the ground in an area of the trunk that appears to contain sound wood. Drill a hole about 2 inches deep, slanting it slightly upward. This encourages proper downward flow of the sap.


Insert the spile (collection spout) and hammer it lightly into the tree. Attach a collection container to the spile, and make sure the container you use is sealed to keep the pests and debris out.



Sap does not flow from maple trees every day throughout the tapping season. It flows on warm days that follow nights when it drops below freezing. Thus, the amount of sap you collect will vary from day to day. But that's no big deal, right? Empty the collection container daily, and store the sap in your refrigerator or freezer.

Just so you know, sap's sugar concentration is around two percent. At that rate, forty-three gallons of sap are required to produce one gallon of syrup. A single taphole can yield 15 gallons, so you can make about 3 pints of syrup from that tree in your backyard if the conditions are favorable.

Now that you have collected the maple sap, here's how to turn it into maple syrup:

1. Strain the sap through some sort of filter to remove any debris.

2. Boil the sap in a large stainless steel pot or pan. You can build an outdoor firepit, use a camp stove, or even use your gas grill. Boiling outside is your best bet. The syrup steam will make your walls and ceiling sticky.

3. Take the temperature of the sap when it first comes to a boil. This will help you know when it is finished syrup. The temperature will be about 219 degrees for finished syrup. To help keep the sap from boiling over, rub a bit of butter or around the rim of the pan.

9. Strain the finished syrup through again to remove any bits of debris, as well as any crystalized minerals.

10. The sugar content of maple syrup is high enough that it can be stored at room temperature without spoiling. So you can store it in your favorite salvaged maple syrup bottle.

There are tons of resources online to help you make your own maple syrup. University of Minnesota Extension offers these instructions.

Click here to view our full set of photos from Maple Syrup Madness at Wargo Nature Center.

[where: Sustainable Food, Maple Syrup, St. Paul, Minneapolis, Twin Cities, Minnesota]

Reetsy Reviews: Black Forest Inn Sausages

German migration to Minnesota peaked during the decades of the 1860s and 1870s. The historical German opposition to prohibition in Minnesota is reflected in a strong beer making tradition throughout Minnesota, and we have a fair share of German restaurants, to boot.

The Black Forest Inn has been around a long, long time in Minneapolis - 41 years, to be exact. I figured it was about time for me to stop in and try their sausages because it's no secret that I *heart* housemade sausages.

Erich Christ's reasons for making sausages from scratch make sense to me: "At a time when other restaurants were buying more and more of their products finished and pre-packaged we were trying to stay in the same price point, and make our food better, fresher and more interesting."

Interesting sausages made fresh in Minnesota definitely peak my interest. It would be great to see them take "home made" one step farther by sourcing local meats for the sausage they make.

Read more of my thoughts about the meal at www.reetsyburger.com.

[where: Sustainable Food, St. Paul, Twin Cities, Minnesota]