Sergey Brin, the brilliant founder of Google, put up a boatload of money for the world’s first hamburger that did not come directly from a cow: $330,000 U.S., in fact.
How’d it happen? Well, a Dutch scientist, Mark Post, proposed the idea. The concept is reasonably simple. Take muscle stem cells from a living cow (in this case, cells from both a Blanc Blue Belge and a Blond Acquitaine, both raised on organic farms). Culture the cells in a nutrient-rich broth, where they will increase in numbers sufficient to form a kind of tissue. Attach the tissue to a basic structure (like a scaffold), and stimulate with electricity so that the tissue grows into strips of bovine muscle. Grind them up, shape a nice little burger together, and cook – voilà, a genuine test-tube burger!
No fat, of course, and as a result nearly tasteless (according to those who took the first bites), but what a heartwarming victory for global warming activists, food rights activists, and animal rights activists everywhere. The San Jose Mercury News article on this historic meal quotes Ingrid Newkirk, PETA’s president and co-founder, who was “…so excited, I could jump for joy…We have Champagne corks going off all over the place.”
This is brief, but I just saw this recipe (thank you, Tasting Table, you’re one of my favorite inbox distractions) for an unusual appetizer and think it looks fabulous. Look at the ingredients: sauerkraut, whole milk ricotta and pecorino. I’d switch it up a bit and use sprouted flour in place of the all-purpose (or, for those avoiding grains completely, about 1/4 cup coconut flour), but everything else is spot on in terms of Weston Price-friendly cooking and eating.
Call me plebeian, but I really love a good meatloaf. (Let’s not discuss the bad ones, nobody likes those.) Juicy, savory, full of a blend of mouthwatering flavors in which none dominate but all support one another, like a good choir, the unromantically named meatloaf is good eating!
As an ardent cook and card-carrying member of the Weston A. Price Foundation (well, OK, so they don’t have cards…but if they did, I’d wear it on my sleeve), I’m sold on broth as one of the foundations of my kitchen.
Howzat, you say? You mean the stuff in cans or aseptic packages at the store? Or you mean the little cubes you dissolve in boiling water?
No, no, no. I mean the long-simmered, fragrant, nutrient-packed, digestion-enhancing kind you make yourself. From bones. Nothing adds flavor or nutrition to a meal more quickly than good broth. And it’s one of the easiest things to make, too. The internet is just lousy with broth recipes, and some of them are good, too. And I’m going to add one more, right here, right now. Continue reading →
It was just lovely, and the main course took maybe half an hour. Even the cake took only about 20 minutes to mix up, so I put it in the oven around 5 so it would have time to cool nicely after baking, and we ate dinner about 7.
When I was at the Weston A. Price conference last November in Dallas, I got a few of Cultures for Health‘s outstanding – and beautifully packaged – cultures. I’d gotten a couple of their sourdough cultures last year, and they were terrific. So I sprang for a buttermilk culture. I love buttermilk. I can never find it made from raw milk, so the idea of culturing my own yummy buttermilk from some good Organic Pastures or Clavarale Dairy milk – well, how could I possibly resist?
(By the way, nobody ever mentions the fact that one takes on a certain amount of responsibility when starting to play with renewable cultures. Continue reading →
I want you to know that I do cook the talk! So here's what was for dinner last night at our house (most ingredients from the farmer's market):
Bone-in New York steak (Dey Dey's Best Beef Ever)
Weiser Family Farms German Butterball potatoes, quartered, steamed, and finished in a mixture of lard and Pure Indian Foods ghee
Homemade red sauerkraut
Fennel (Givens Farms), braised in homemade turkey stock with some Springhill butter
Tonight? I'm marinating a small boneless beef chuck roast from Healthy Family Farms (red wine, crumbled bay leaf, freshly ground black pepper, and a splash of red wine vinegar, all organic). I'll be cooking some butternut squash to serve alongside (have not decided how yet, other than that it will include onions), some broccoli, and the last of the sauerkraut (green – time to make more!). I have some apples from last week's market that I need to use up, so looks like I'll be baking them for dessert. Continue reading →