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A Foodie’s Evolution: Five Reasons to Eat Organic Part 2

In part 1 of this post, I shared with you my deep appreciation for food, its preparation and its presentation. Equally important, though, is the food’s journey—how it got to my plate and how it reaches yours. How safe is the food you and your family consume? The recent listeria outbreak, caused by contaminated cantaloupe, in addition to the E. coli scare from tainted beef, are just two examples of why we must remain vigilant about food safety. Here are five reasons to consider organic:

1.) It’s another way you can be proactive in taking control of your health.
A common argument for not buying organic food is the price. Many people say they simply can’t afford to purchase organic food for their family. Another way to look at it might be, “Can I afford the loss of pay if I’m out of work sick for a few days?” “Can I afford the long-term costs of medical bills and increased insurance costs when illness might have been prevented through a chemical-free diet?” See point number five below for more information about the costs of organic food.

2.) USDA Certified organic food is not genetically modified.
According to the Alliance for Natural Health, though the consequences of eating genetically modified (GM) foods is not yet known, there are dangerous implications to having genetically engineered genes permanently living inside of us, such as the creation of antibiotic-resistant diseases or transference of toxins inserted into GM foods from a pregnant woman to the fetus.

These aren’t the only dangers of GM foods. On the website organicisworthit.org, Robyn O’Brien, former food industry analyst and author of the book “The Unhealthy Truth: How Our Food Is Making Us Sick and What We Can Do About It,” makes a correlation between the dangers in our food supply and the sudden increase in the rates of allergies, autism, ADHD and asthma in American children. According to O’Brien, products that are not labeled USDA Organic may potentially contain novel proteins and allergens created in the process of genetic engineering.

3.) Organic farming is better for the environment than conventional systems.
A 30-year, side-by-side study conducted by the Rodale Institute provides evidence that, “for soil health alone, organic agriculture is more sustainable than conventional.” The report asserts “…when yields, economic viability, energy usage, and human health are considered, organic farming is sustainable, while current conventional practices are not.”

4.) You benefit from happy, healthy, stress-free livestock.
If you read part 1 of this post where I referenced the documentary, “Food Inc.,” you know that all farms and ranches are not created equal. “Food Inc.” exposed unconscionable conditions for livestock—particularly chickens—stuck in overcrowded, cramped feeding lots. By law, organic farmers must provide their animals with access to the outdoors and pasture so they can freely roam about. They must also provide animals with 100% organic feed and safe, clean, cage-free living conditions. Just so you know, Rocky Mountain Organic Meats encourages customers to visit the ranch and experience the wonderfully humane life the cattle live.

5.) You’ll empower yourself.
Besides eating delicious, healthful food, you’ll be an educated advocate for yourself, your family and others who don’t understand what the organic movement is all about.  Not only can you reduce your family’s exposure to potential allergens by choosing organic foods whenever possible, but you will increase your knowledge of the connection between farmers, organic crops, chemicals and government.

On the website organicisworthit.org, Robyn O’Brien says “… taxpayer dollars are being used to support farmers that grow crops with chemicals, while farmers that grow crops without the use of synthetic ingredients are charged a fee to prove that their crops are free of these ingredients. Then those same farmers are charged a fee to label these crops as having adhered to this higher standard, and at the same time, are not offered the same crop insurance and marketing assistance programs. In other words, the way the food production cost structure is set up now, it is cheaper to produce food using chemicals than without them.  That means it’s also cheaper to buy foods made with chemicals.”

Now that you have five good reasons to eat organic, will you?

We move slow, and with purpose. Typically picking the direction least traveled. We mean what we say, and our action speak far louder than the spoken word. Our world here in the open spaces, shape who we are and what we have yet to become.  We live simply, not asking for much and understanding all we have came about through our own hard work and determination. ~~ Come see us sometime.

I’m a “foodie”—a person who has a deep appreciation for all types of food, its preparation and its presentation. I delight in food the way an artist may delight in a Van Gogh or Picasso. I watch all types of “foodie” competitions, such as Bravo TV’s Top Chef and Gordon Ramsey’s Hell’s Kitchen. I follow renowned chefs the way roadies follow rock stars. (Okay, I meant that figuratively; I don’t really follow them).

You get it. I’m obsessed with food. I particularly like good tasting food that’s good for me; and I enjoy sharing this obsession with other like-minded people on Twitter. It was there that I learned of Rocky Mountain Organic Meats—some of the tastiest grass fed meat you will ever have the pleasure of introducing to your stomach.

Having recently sampled a selection of Rocky Mountain Organic Meats, I could easily provide you with numerous reasons for why it’s now my favorite. I could tell you that had I been blind folded, I could swear the tender, sumptuous sirloin steak I ate was filet mignon. Or I could say I’m spoiled for any other ground beef after making flavorful, lean, pure, 100% beef burgers, that left me feeling satisfied, but didn’t sit in my stomach like lead. I could also share that no other hotdog will ever grace my grill. This would all be true, but it’s also a very emotional connection to the food. What’s even more important than the taste of this meat is its connection to the Earth and my physical health. This goes far beyond just the emotional or superficial.

To truly appreciate food, means having knowledge, not only of how the food is prepared, but where it comes from. When I was younger, I only responded to food in the way it looked or tasted. Then, my appreciation grew to an understanding of where my food came from before it reached my local grocery store. Now, due in part to documentaries such as Food, Inc.,  though I may know where my food comes from, I also want to know how it was grown. If it is produce, did it grow in earth-friendly soil? Or was it doused in pesticides? If it’s poultry or meat, were the chickens allowed to roam freely in clean conditions? Did the cows have the opportunity to lazily graze on pesticide-free grass native to their environment?

Do you know where your food comes from?  Are you at all concerned about what you or your family consumes? Watch for part 2 of this post where I will share with you the top five reasons why you should eat organic.

Photo Credit: Rocky Mountain Organic Meats

What does it mean to be Paleo and Organic, it means you respect both yourself and the planet.  Thanks to Hayley and Bill for developing great questions and the frank discussion about what it means to be both Organic and Paleo.  We both Listen and learn. Podcast from their Blog: The Food Lovers ~~ Primal Palate

The gauntlet has been thrown down. A challenge has been issued. I have accepted. Have you ever seen Back to the Future? You know when Biff calls any of the McFlys a chicken, they immediately have to do the challenge…well I am kind-of like that.

 Photo courtesy of www.imdb.com 

Luckily the challenge is nothing silly or endangering. It is actually an enlightening challenge for me as a “foodie”. Rod from Rocky Mountain Organic Meats and I decided that a great way for me to really understand the importance of grass fed organic meat was to do something I have been avoiding for ages…watch the dreaded Food, Inc.

Photo courtesy of www.IMDB.com 

I have been doing everything in my power NOT to watch this documentary. I kind of like the “ignorance is bliss” motto when it comes to my food. That goes for the cleanliness in restaurants, the ingredients in hot dogs, and lots of other things we don’t like to discuss. However, after one conversation with Rod, and hearing his passion for organic, grass fed beef, I knew this was  the right time to take my blinders off.

So, fair readers, I am preparing myself for the emotional impact I expect this movie to make. I know I will cry when I watch it. I know I will feel nauseous. I know I will be enlightened.

Rocky Mountain Organic Meats sent me a “care package” of their organic goods for research purposes in this project. I plan to do some comparing, and lots of cooking! Look at the coloring of this ground beef, this is not your major grocery store ground beef!

I plan to have my next post about this up next Friday, so make sure to come back and I will enlighten you with all that I have learned! Until then, I leave you with this recipe that is perfect for highlighting the natural flavors of this high quality, healthy meat… 

Recipe: Organic Pan Seared Meatballs w/ Pan Gravy

Ingredients

• 1 lb Organic Grass Fed Ground Beef
• 1 small onion
• 1 large garlic clove (peeled)
• 1/2 cup fresh parsley
• 1 egg
• 3/4 cup breadcrumbs (I used panko)
• salt & pepper to taste
• 1 tbsp cornstarch
• 1 cup beef broth

• Place onion, garlic and parsley in food processor and pulse until finely chopped (if you don’t have a food processor, finely chop these ingredients by hand)
• In a mixing bowl, place ground beef, parsley mixture, egg and bread crumbs
• Mix with your hands until well blended, but do NOT over handle
• Form meat into 4 -5 thick patties (flatter than a meatball, thicker than a burger)
• Cover and refrigerate for at least 30 minutes, or up to overnight
• Heat a non-stick pan over medium-high heat. When pan is hot, add 1 tbsp olive oil.
• Once oil is hot, place meatballs in the pan.
• Cook until the downside is brown, then flip and cook until that side is brown (about 5 minutes per side)
• Remove from pan and cover with tin foil
• In a seperate dish, mix together cornstarch and beef broth
• Pour broth mixture in the hot pan and bring to a boil, making sure to scrape the bottom of the pan to get all the drippings.
• Let simmer until gravy is the desired consistency. Season to taste.
• Serve meatball with gravy on the side and mashed potatoes.

Thanks Renee Hirschberg for this great Organic Ground Beef recipe, enjoy more of Renees’s work at her sites: www.eatliveblog.com   www.facebook.com/eatliveblog

My boyfriend loves a good steak, he is also one of those fellows who really likes his Fillet Mignon. At first this took some getting used to, I never grew up eating fillet because it was deemed as “fancy” food and as a devoted nose-to -tail cook I have reservations about it . However, because he is so open to eating non-prime cuts I have learned to enjoy it . Thankfully there is the Flat Iron which is a steak we can agree on: it has the tenderness of the fillet but is full of flavor. It is a well kept secret too and is gaining popularity amongst forward-thinking chefs. It is tender, lean and extremely flavorful: perfect for guests or a date night and no one needs to know it is far less expensive.

We are in the middle of winter and I seem to be craving heavy rich flavors like red wine and beef. This dish also extends the steak so that a small piece feeds a big guy.

Broiled Flat Iron Steak with Mushroom Red Wine Sauce

Preparing the grass fed flat iron steaks:

1. I like to defrost the steaks in a big bowl of cold water while they are still in their plastic covering, this only takes an hour. I recommend this method over the microwave because some experts say that it toughens the meat.
2. Once they are defrosted, I like to salt and pepper them liberally.
3. Preheat your broiler for about 10 minutes. Add the steaks and cook until desired doneness.
4. Be sure to let them rest in a warm area for at least 5 minutes before serving!

Ingredients for Red Wine Sauce:
Makes enough for 2-4 steaks.

• 2 tablespoons butter plus 1-2 tablespoons of butter for finishing
• 1/2 cup of beef broth
• 3/4 cups dry red wine (of good quality)
• 1 cup of sliced mushrooms (about 2 1/2 oz)
• 1 shallot, minced
• 1 teaspoon of brown sugar
• Salt and pepper to taste

Preparation:

1. Heat butter in heavy large saucepan over medium heat.
2. Add shallots and mushrooms; sauté until tender about five minutes.
3. Add wine; bring to a boil until reduced by half.
4. Add broth,sugar and pepper and and bring to boil.
5. Reduce heat to medium and Finish with butter season to your liking.
6. Serve with broiled steak and enjoy!

Thanks to Laura Klein of the Organic Authority, Katie Couric speaks to the concern of the over use of our antibiotic on perfectly healthy factory farm animals to promote growth. Very informative news video that if you missed it on the nightly news here is your chance to see it again.  Cick here for news video.

Have you ever wanted to ask the Meat Person (Butcher) at your local grocery store, hey what the story on this meat you have here in the case. Natalie the Organic Food Examiner put together a great list of question that anyone who cares about the Meat they consume should ask. Now, do not be surprised if the Meat Person (Butcher) does not have answers to these questions.  Natalie did such a great job it took two Parts to tell the story.  Part One   then read  Part Two.