[LEMONS] 6.19.2002
I read an article in the New York Times Sunday magazine not long ago on the cattle industry. The author of the piece (which is mentioned in the article) bought a calf, and followed it through its lifecycle. I came away from the piece with two overwhelming thoughts: cows should never, ever, *ever* be fed corn, and that I'm eating nothing but free range, drug free beef from now on (when I eat red meat at all, which is very rare).
Now it seems that grass-fed beef is at the forefront of healthy cooking here in Bay Area restaurants. Man, I hope Niman Ranch goes to grass-fed. It's the only drug-free beef I can regularly find. Oh. And. "Why care about what a handful of fancy Bay Area chefs and boutique ranchers have to say? Because when it comes to food, the trends that start here end up affecting how the rest of the country eats. The Bay Area's early embrace of locally grown organic products, for example, is a large part of the reason organic vegetables and goat cheese are sold in grocery stores across the country."
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