Buy local meat and eggs

Buy your meat and eggs from local farmers. Don't support the market pressures that create monsters like Austin DeCoster, now responsible for a national outbreak of salmonella and nearly half a billion eggs being recalled from the market, due to the appalling conditions of his "farms".

Sure, local meat costs a lot more, but think about what makes 99-cents-a-dozen-eggs even possible. Before the environmentally destructive practice of concentrated animal feeding operations (CAFOs) became commonplace, eating meat for the vast majority of us was far more a luxury as demand far outstripped supply, and most eggs came from the backyard hen house.

The costs you "save" by buying factory farmed meat and eggs are merely being passed on to the communities and exploited workers affected by the producers unethical practices.

In the summer months most neighborhood farmers markets feature local producers - Black Earth Meats, for example. Another option is to join a meat CSA or co-op, such as the one at True Nature Foods in Edgewater, where you can have access to locally pastured, grass-fed beef, pork, and chicken, as well as fresh eggs.

The shells are much stronger and the yolks a bright orange from the levels of beta carotene in their diet. The beef cooks faster and has a more wild taste from the abundance of grass it eats that the animal evolved to consume. Also, consider that corn-fed beef is far more likely to contain stomach-acid-resistant e. Coli bacteria, since the environment of a corn-packed rumen (the organ that converts grass to protein) is highly acidic. The outbreaks of this pathogen are not coincidental with the rise of CAFOs.

CAFOs also present some of the most dangerous working conditions imaginable, and take advantage of illegal migrant labor.

In search of a better burger

After I started this blog and linked it to my twitter account, I soon connected with several grass-fed beef advocates, such as The Meat Goat and Only Grass-fed. One day The Meat Goat tweeted about Duke O'Brien's Alehouse in Crystal Lake, and their burger special that night, featuring the grass-fed beef The Meat Goat distributes, from Black Earth Meats, in Madison, Wisconsin.

Noticing that the Metra station was just across the street from Duke's, I thought a trip up there could be a perfect weekend adventure. And what a better counterpoint to a thousand calorie dinner than a thousand calorie bike ride? Taking advantage of Google's new bicycling option for maps directions, I found a nice 10 mile route to nearby Moraine Hills State Park. Metra allows bikes on the trains during off-peak hours, so plans were made.

Patty and I packed a simple picnic lunch of some leftovers from a barbecue the night before, plus a little cheese and some PBRs. Then we caught the 12:45 north bound Union Pacific Northwest Line out of the Irving Park station.



The ride to the park could only have been more perfect if it was all on bike path, instead of just 80 percent trail. We rode north on the Prairie Path Trail (and up and down some pretty substantial hills, considering I had my girlfriend in tow!) to Bull Valley Road, and then took that east to the junction with the S. River Road bike trail, which skirted the edge of Moraine Hills State Park.



Inside is a five mile loop of crushed limestone over more hills and past wetlands traversed by a maze of boardwalk. We dismounted and walked the bikes out to some benches by the waterfront; then enjoyed some PBR and our light lunch.



After an hour or so inside the park, riding and eating, we returned to Crystal Lake and found a seat at the bar of Duke's Alehouse, and ordered two Tallgrass burgers, made with Black Earth Farms grass-fed beef. We also split the beet salad, which included endives, pears and Gorgonzola (always a great pairing), and pecans. I had a salad, Patty the sweet-potato fries, and we shared both, as well.



Grass-fed beef has much healthier fats, rich in unsaturated and omega-3, due to the cow's exclusive diet of leafy green grass, rather than omega-6 and empty-calorie packed corn. Grass-finished beef cooks faster, and has a tangy, almost nutty flavor, like bison, dense with protein. The burger, served medium-rare on a pretzel roll, did not disappoint. I had farm-produced cheddar on mine, Patty chose Gouda.



A perfect way to spend a Sunday afternoon with a loved one, enjoying the misunderstood and seldom experienced unique items such as Duke's and bike paths that the suburbs have to offer.

Hump day links

The New York Times is using scare tactics at the behest of Big Pork.

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Grass-fed v grain-fed put to the TASTE test.

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Gapers Block went behind the scenes at last weekend's Family Farmed Expo.

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The 2010 guide to Chicago's farmer's markets.

Volunteering at the Family Farmed Expo

5 AM came pretty early Saturday morning, the day of the Family Farmed Expo; a sort of trade show for local food growers and consumers being held at the UIC Forum, beginning Thursday, March 11th.

Because of work obligations, Patty and I weren't able to attend the previous two days, and very regrettably missed the Localicious party on Friday night, a sampling of the offerings from the exhibitors as well as local restaurants and celebrity chefs using local and organic ingredients. However, we were very excited to sign up to volunteer, so much so that we grabbed the 7:30-10:30 AM slot, and after hitting the snooze a few times we were out the door on our bikes into a rainy, blustery morning, in search of coffee before arriving at the Expo. Thankfully, Daylight Savings Time didn't start until the next day, otherwise we'd be leaving in total darkness, as well.

Caffeinating at the Caribou down the street from the Forum on Halsted:



After getting a bit lost in the hallways of the forum, we pushed open enough doors to hear the growing activity of the Expo from the main showroom. We checked in, and while Patty left to go spread linens over the exhibitor booths,...



I went to help the registration booth prep for an expected attendance of over 2,500 Expo attendees...




After sorting Expo programs into paper bags in which attendees could carry exhibitor items and collateral, and tearing wrist bands for easier access during the pre-opening lull, it got very busy, very fast. I simply checked attendees at will call, while other volunteers signed in exhibitors, guests, and took day-of sales, as well. For the last hour of our shift, Patty directed people at the door to the appropriate lines.

I hate it when the volunteer signed up for the next shift is late, and luckily today that wasn't the case at all. I actually had 15 minutes to show her the ropes before putting on a wrist band of my own, grabbing Patty and couple of bags, and wading into the festival, now going at full-bore:



We browsed the booths: looking at CSA options (I chose one: Farmer Tom's - I'm not yet ready to drop $700-900 on a full share right now, so this one allows me to buy weekly, with a small annual membership fee. I get organic produce year round, and locally grown when in season), and chatting with soap vendors, grass-fed beef and dairy producers; sampling barbecue, cheese, microgreens, and locally-made honey, mustard, ketchup (bought a bottle), and salsa.

I picked up a copy of edible Chicago, a free guide to seasonal, local foods in the area. Patty bought some dog shampoo for Jack (he smells great). And know this: if you haven't tried Traders Point Creamery's grass-fed yogurt and cheese, you are really missing out.

Celebrity chef Rick Bayless serving up some locally-sourced soup to the crowd after his workshop:

Hump day

Does this count as "locally produced?

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A wheat-free diet is not a carb-free diet. The Car Whisperer explains.

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Conventionally-produced beef: now with more ammonia!

Family Farmed Food Expo

Get your tickets or volunteer now at the Midwest's premiere local food event, the Family Farmed Expo.

I plan on volunteering Saturday morning with Patty, and then attending some cooking workshops and perusing the exhibitors until heading out on an afternoon training ride.

First local produce of the year!

Spring is here! What a weekend...78 miles yesterday with the XXX team ride in sunny, 45+ temperatures, and today, the first fresh produce of the year, local apples!

As I sit here typing this I am munching on a Northern Spy apple purchased this morning at the Logan Square winter farmer's market, at the Congress Theater in Logan Square. Juicy with a nice crunch and full-mouth feel, dry yet sweet at the same time, I've never heard of Northern Spy apples, which cost me $4 for 5.

Also into my messenger bag went a basked (5) of 2nd choice (damaged? but tasty!) Honeycrisp apples. (I'm a bad blogger sometimes, I neglected to get the information from this particular vendor.)

I took home my usual two pouches of grass-fed ground beef, plus one pouch of stew beef, from Black Earth Farms, via the Meat Goat. I have alluded to this before in past posts, but grass-finished beef contains less fat, healthier fat (with a proper ratio of omega-3 and omega-6 fatty acids), and comes from far healthier cows. Healthier because a properly functioning rumen (the organ - an "extra stomach - that basically turns the grass ingested into protein), one that isn't packed with starchy silage corn, doesn't promote the growth of digestive-resistant E. coli bacteria. The primary health-safety concern of commercially-produced, corn-finished beef.

Grass-fed beef has a more complex taste with several flavors, a gamy, chewier texture, and fuller mouth feel. It also cooks much faster because it has less fat. Do not drain the ground beef that you cook, and when cook steaks, be sure to let it rest, to allow the juices to redistribute throughout the piece.

Shepard's Pie and beef stir fry are on tap this week.

New this week, I took home three jars of Tomato Mountain goodness: fiery habanero and smoky chipotle salsas, plus a tomato basil pasta sauce which I plan on using for a Black Earth meat sauce and gnocchi dish later in the week.



Finally, also for the first time, I bought some organically, naturally raised and pastured bacon (well, pigs, that the bacon came from) from Jake's Country Meats. I plan on using this with some Swiss Chard and cheese I'll get from the Family Fruit Market in Portage Park later this afternoon.

Food errands are my favorite errands.