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D'Anjou Pears
Grass Fed, Beer Finished?
Clint Victorine, a native of the bountiful Eel River Valley, began raising beef while in high school as an active member of Future Farmers of America. He continued his education at Cal Poly University, majoring in Ag Business. After graduation in 1996, pursuing his longstanding interest in and passion for the beef cattle industry, he formed Victorine Livestock.
In 2000, Clint started finishing his cattle on grass and brewery mash from the Eel River Brewing Company - I like to think it's a bit like Kobe beef, but without the cow-massage. As Eel River Brewing grew, they went organic, and they convinced Clint that he could do the same with his cattle. Eel River Organic Beef was formed soon after. Today, he is proud to raise some of the finest and healthiest beef available.
Clint's cattle graze on approximately 5000 acres in and around the beautiful Eel River Valley in Humboldt County, California. The cattle are always given plenty of open space, fresh air and clean water. The Victorines have found that by allowing the cattle plenty of room to roam with an abundance of fresh grass to graze on, and by keeping stress to a minimum, they have been able to eliminate many of the problems conventional ranches face, and therefore eliminating the need for antibiotics and growth hormones in the cattle.
Unlike conventional cattle and many organic cattle, Eel River Organic Beef cattle remain on certified organic pastures their entire life, never being placed in feedlots for finishing. The cattle never leave the sub-irrigated clover and rye grass pastures they are accustomed to.
>> Valentine's on your mind? How about a couple of steaks from Eel River Organic Beef...
>> Need a quick dinner? Organic Ground Beef and Patties are on sale until next Thursday!
>> Thirsty? Try Eel River Organic Porter...
>> Plan ahead - stock up with a Gourmet Beef Sampler with Free Delivery...
Happy eating,
Samantha
Diamond Organics
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With the advent of cloned livestock, yet another biotech science experiment may soon find its way to the American dinner table. In December 2006, the FDA essentially told the public that the meat and milk from cloned livestock are safe for human consumption. FDA's action flies in the face of widespread scientific concern about the risks of food from clones, and ignores the animal cruelty and troubling ethical concerns that the cloning process brings. What's worse, FDA indicates that it will not require labeling on cloned food, so consumers will have no way to avoid these experimental foods.
A public comment period is open now through April 2 - send your letter to FDA today! Visit www.centerforfoodsafety.org for more details. |
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Classic Meat Loaf with Roasted Vegetables
4 slices white sandwich bread, crust trimmed, bread torn into bite-sized pieces
2 eggs
4 tablespoons Worcestershire sauce
1 cup minced onion
1/3 cup plus 1 tablespoon ketchup
2 cloves garlic, minced (or 1 tbsp garlic powder)
1/2 teaspoon salt
1/2 teaspoon ground pepper
1 1/2 pounds lean ground beef
14 1/2 oz beef or mushroom broth
1 large red-skinned sweet potato (yam), peeled, quartered lengthwise
2 russet potatoes, peeled, quartered lengthwise
4 carrots, peeled, halved lengthwise
- Preheat oven to 375 F. Mash bread, eggs and 3 tablespoons Worcestershire sauce in large bowl until smooth paste forms. Mix in onion, 1/3 cup ketchup, garlic powder, salt and pepper. Add beef and mix thoroughly. Mound meat mixture in 13x9x2" baking pan, shaping into 8x4" loaf. Spread remaining 1 tablespoon ketchup over meat loaf.
- Pour broth and remaining 1 tablespoon Worcestershire sauce into pan around meat loaf. Arrange vegetables around meat loaf, making sure they're covered by broth. Cover pan with foil. Bake 45 minutes. Uncover; bake until vegetables are tender and meat loaf is cooked through, about 35 minutes. Using spatula, transfer meat loaf to platter. Surround with vegetables; spoon some pan juices over.
From epicurious.com
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