- Plate of shrimp: The AP revealed the cheap shrimp ubiquitous in the frozen food aisle and on restaurant buffets is often peeled by enslaved workers overseas. Read more here.
- Eat fresh: North Carolina groups and government programs are working to bring fresh produce to food deserts as grocery chains continue to shun high-poverty areas. Read more here.
- Under the label: The Cornucopia Institute published a scorecard rating more than 130 organic egg producers, highlighting those that go “beyond organic”, as well as large producers deemed “ethically deficient” due to their lack of transparency. Read more here.
- Above Iliamna: Aerial footage from one of the largest Alaskan salmon runs in the past 20 years. Watch here.
Food of the week: Roast Beast
Meredith Leigh, farmer, butcher, educator, and author of The Ethical Meat Handbook, encourages hosts to push past Pintrest perfectionism when planning your holiday meal and consider instead cuts of beef that you might otherwise overlook.
If you forgot to order your loin roasts, you are perhaps one of the most brilliant revolutionaries in the kitchen today. Bravo, for this presents an opportunity for alternatives.
You see, back meat (loin) makes up about 25% of the total animal, but 100% of the animal is oh-so valuable. You may not think of the holidays as a time for activism, but consider that trying a roast from the beef shoulder, sirloin, or round can not only break the cycle of demand for rare muscle commodity, but it can save you money, and taste damn good to boot.
Leigh offers a recipe she calls “Revolutionary Roast Beast with Red Wine & Cocoa” that can work for a variety of different cuts of beef, including chuck eye roast, boneless short rib, top sirloin cap roast and top round roast. And if that list leaves you puzzled, Leigh says not to worry. Tell your butcher how many you’re cooking for and he or she will find a cut that fits your needs. The whole point is to allow yourself some flexibility and make room on the table for all kinds of meat.
Whole animal utilization is not a fad. It is not resigned to posh restaurants, or people with tattoos. It is an important concept that drives our need to make better use of every valuable scrap, out of respect for the beast, and out of respect for healthy food economy. If we continue to seek only ribs and loins, and grind the rest of the animal for low-value fare, we are not creating systems for health and wealth. You can create an equally impressive meaty main this holiday season, from other parts of the cow.
For the full article, and the recipe, read more here.