Minicows: The ‘Green’ Red Meat

Though we can thank our ‘thriving’ economy for its contributions to the rapid increase of national unemployment and home foreclosure rates, heightened expenses have also made an impact on cattle farmers, forcing them to change some of their costly ways. I introduce you to the answer to every farmer’s economic problems: The MINICOW!

Minicows, weighing in between 500-700lbs
Minicows, weighing in between 500-700lbs


Due to skyrocketting feed and land costs, the minicow has allowed farmers to downsize their production operations and maintain a more economical and environmentally friendly business. It seems like everyone is truly feeling the weight of America’s plummeting economy these days…

Though smaller than their heftier bovine bretheren (weighing in between 500-700lbs as opposed to 1,200), the minicow produces about 75% of the meat and milk that can be produced by larger breeds.  One farmer boasted that each of his minicows can produce up to 2-3 gallons of milk daily. The minicows have also been bred to have much smaller appetites, decreasing the feed costs for farmers, and most importantly, decreasing their methane gas emissions!!

My first reaction to this minicow phenomenon was: Oh god, a genetically engineered meat source, sounds scrumptious! But I was happily mistaken. The minicow breeds are not genetically engineered at all, but rather come from smaller cattle breeds that were brought over from Europe in the 1800s. What was a bit concerning to me however, is this what cows are actually supposed to look like, and American farms have just been breeding them to be as behemoth as possible… Gross.

A little history:
Big cows that we are so used to seeing today only became popular in the 50s and 60s, when feed costs were virtually nonexistent and corporate farmers were obsessed with the ‘bigger is better’ concept. Minicows, though this might be counterintuitive, are actually much more monetarily efficient. Though they might produce 25% less meat and milk than their monstrous friends, they reach their ideal weight at a much faster rate, allowing farmers to spend less time trying to pork cows up before theyre sent to their demise (awwww).

Though the minicow revolution hasn’t completely taken over the cattle scene, a rise in their purchase has definitely taken place. The transition to minicows allows farmers to downsize operations, making the business more manageable and the environment much happier. It takes much less energy to manage 100 minicows than 100 bovine beasts.

I read about this in the LA times this morning and I figured I just had to share.. MINICOWS?! I love it.

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Cherries and Mouth-gasmic smoothies: It’s summertime!

Well folks, it’s cherry season yet again southern California. Which means, now is the perfect time to head over to your farmers markets and buy them by the bucketload…

Cherries!!
Cherries!!

How could you resist a huge bowl of slightly crunchy and seductively sweet organic cherries grown locally during their prime season??

Sure they are available year round, but you can definitely tell the difference in taste during their off season. Have you ever bitten into a cherry that tasted kind of like…rubbery water? Was it in December?

Though cherries are delicious on their own… I particularly like to include them in my famous fruit smoothies, and I know their famous because uhm… this random guy came up to me in the supermarket and asked for my autograph…*ahem* whatever it’s not important.

Here’s the recipe for my delish smoothies though, cherries are an essential ingredient.

Grassroot’s Gourmet Cherry-Berry ‘Mouth’gasm
Serves 4: (or one if you’re really thirsty….)

2 scoops soy vanilla icecream (I like soy delicious or soy dream)

1 banana

1 cup cherries (make sure to take the pits out)

1/2 cup blueberries

1 cup strawberries

2tbsp lime juice (key ingredient)

2 cups ice

Place ingredients into blender and blend until smooth-ified.

So go out there and buy some cherries (and beets and sour plums) because, ’tis the season! God how I love summer and its amazing produce…

Grassroots Gourmet is Expanding!!!: Your Opinions

So, now that I am soon to be a college graduate I am planning on making Grassroots Gourmet one of my main priorities…which means more time to update and expand the site.

As an expansion idea, I was thinking of locally shipping (within California) baked goods made from the freshest and most delicious ingredients I can find. My baking will include fruits from my local farmers market, which is always full of delicious things in the summer months, as well as artisan ingredients from distributors around Orange County.

So, This is where you guys can give me your opinion:

I would be willing to create recipes based on user requests, as well as adapting user recipes to really take on the Grassroots feel. I can’t wait to share with you guys. Thanks for being such a great group.

❤ your devoted eater,
Michelle

Graduation Chaos

Hey All,

Sorry that my updates have been a bit sub-par lately. I am in the midst of graduating from college (THIS SATURDAY!) so I have been scrambling to tie all the loose ends before I embark on the cruise to unemployment. wooo yeah recession!

I promise good things are to come, I have just been going a little nuts with everything to be able to sit down and write some substantial goods.

Things will resume as normal shortly. I promise. 😉

Much love,
Michelle

Swine Flu Follow-up: The Media’s Melodrama..

The previous entry about Swine Flu was written as an attempt to ease the fear that is being perpetuated by the media about this whole situation. Words like “STAGE 5 ALERT LEVEL” and “PANDEMIC” and “DEATH” are swirling around like mad, but the problem really isn’t as severe as the media is portraying it to be..

Let’s put things into perspective.. Every year, about 36000 Americans die as a consequence of human seasonal influenza. Thus far, of the 286 reported cases of swine flu in the U.S., ONE person has died. To realize the true severity of the situation, we just have to compare the numbers.

There has been a decline of cases in Mexico, allowing them to re-open hotels and restaurants and hopefully salvage their absolutely destroyed tourism.

Although a total of 1,025 cases have been reported in 20 countries thus far, the pandemic is in a stage of decline….

Yes, it may seem ridiculous to bypass this problem as a superfluous issue, but like everything else, the media is quite the fearmonger in this situation…

To see the article that inspired my critical analysis: Click Here Gotta love the BBC

What do you think??