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As the old saying goes….
….it’s best not to examine too closely what goes into sausages and laws. (Not Thistle Hill sausages, of course. They’re 100% pure) But an Italian supermarket had fun with some shoppers who were convinced to try freshly-made sausage. How fresh? Click on the link to find out. https://www.youtube-nocookie.com/embed/k1bG2EPGmI0?autoplay=1&vq=hd720&rel=0&showinfo=0&start=82&end=321 Thanks to Gisela Volkert of Koenigswinter, Germany for the link.
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Well finally….
….a major scientific team has surfaced the news that, until now, has been known to only a few: the reason why Americans spend more and more on drugs and are sicker and sicker is due to what we eat. And what we eat, in almost everything is: Sugar! http://medicalxpress.com/news/2015-01-scientific-team-alarm-sugar-source.html
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BREAKTHROUGH!!!!….
….just before 2015 joined us, we got the welcome, long-delayed news that all our English embryos, tied up for almost two years, had finally arrived in the United States. So we can now hope that some “Little Norahs” will soon be capering around the pastures. That’s “Big Norah” on the right and her breeder, Ivan Rowe of Goldings Farm in Cornwall. Norah, Buttercup and Snowdrop had been quarantined thanks to a minute gnat that carried the Schmallenburg virus across the Channel. The virus can cause birth defects and even death in calves and, because it was something of a mystery to the experts, they closed down the export of all genetic material. …
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The Thistle Hill mob….
….well the follow-on generations….grandchildren and great-grandchildren. We get together every Christmas Eve though it becomes harder and harder with significant others and their competing schedules. This year four grandchildren were AWOL but it is still a fair-sized crowd to feed. (Our children made for eight more but they were out of camera-range.)
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Thistle Hill food co-editors named….
….well not really, but sometimes I think it would be nice to have a Food Editor and, while I’d apply for the job, it would probably have to go to Tom Garnett of Boonesboro, Maryland. And his wife, Brooke, would have to be the co-editor because she does the job of documenting his work. Not long ago we reported—with photos by Brooke—on Tom’s special pork chop recipe. And after I bragged about my ham, Tom set out to do me one better for his family. He did not share the food but Brooke shares the recipe here: I wanted to report back on our Thistle Hill ham. Tom did an…
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Now here’s a Christmas story….
….we often get requests for standing rib roasts….particularly at Christmas time. But we fear we would cheat too many of our regular customers so we are resigned to disappoint….even ourselves. But just to understand what we’re missing, British TV chef (and Devon farmer) Hugh Fearnley-Whittingstall’s salute to a real Christmas decoration! http://www.theguardian.com/lifeandstyle/2001/dec/09/foodanddrink.recipes2 Hugh F-W, as many of you know, has written the premier book on preparing all meats: “The River Cottage Meat Cook”. A gift idea for your favorite chef. He doesn’t call it a Cook-book because it is more than a collection of receipes, it is an appreciation of meat in all its varieties. All vegetarians should read it!…
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Clearing up the confusion….
….or trying anyway. One of the common misconceptions in that somehow organic beef is superior to grass-finished beef. In fact, the only real assurance you’re receiving the full health benefits of the beef you’re eating is to be sure it’s not only grass fed but grass finished! It’s the “be sure” part that’s the trick. For that you have to know the source of your meat and to a large extent depend upon the integrity of the farmer. We’re aware of many so-called grass farmers who feed “just a little” grain to finish their steers. And Dr. Joseph Mercola makes the point that even that “little” is enough to rob…
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Everybody knows that….
….it’s clear that cows communicate with each other but there’s not been much research on it; at least as far we’re aware. But here’s some confirmation from England. http://www.bbc.com/news/uk-england-nottinghamshire-30484034 Thanks to Juliet Cleave in our Cornwall bureau for the link. But we are sure communication takes place throughout the herd….not just between cows and their calves. And we see signs that it’s not just “moo-ing”. Information about food—and danger—flashes through the herd quickly and not always with a “moo”. It’s fascinating to watch cows circle to protect their calves from a coyote. Older heifers and even cows without calves are sent out to challenge the threat while the main body of the…
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Maybe a conspiracy…..
….hamburger prices at the supermarket keep climbing….and the supply of beef keeps dropping. Where will it end? It’s up to the half dozen major suppliers. And keep in mind….this isn’t real ground beef….but trims gathered up for 20 or so different places here and around the world. It ain’t 100% pure, unadulterated local Thistle Hill grass fed beef! http://www.cnsnews.com/news/article/ali-meyer/420-pound-price-ground-beef-climbs-another-record You also should keep in mind that Big Ag and Big Government are continuing their war on the little guys producing pure product….that despite supposedly tight budgets Congress just passed a trillion-dollar budget with more money from Big Government to Big Ag. Could the US ever face food shortages? Ya think?…
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My morning coffee….
….”Bulletproof”, but am I protected against terrorists? At least it’s low carb! http://www.nytimes.com/2014/12/14/style/the-cult-of-the-bulletproof-coffee-diet.html?ref=health&_r=0