GROW! the Movie

THIS is why I write...because there is a "Growing" movement, slowly, surely, spreading across this great land. The Renaissance of our heritage.  A heritage, though bruised and battered, is healing...there is real hope that the family farm and ranch will rise again!








GROW!
is a documentary profiling a group of young farmers in Georgia


A new 50 minute documentary that captures the energy and independence of a fresh crop of young farmers.

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It's not just 'Old MacDonald' on the farm anymore. All across the U.S. there is a growing movement of educated young people who are leaving the cities to take up an agrarian life. Armed with college degrees, some are unable to find jobs in the current economic slump. Fed up with corporate America and its influence on a broken food system, they aim to solve some of the current system's inequities by growing clean, fair food. Mostly landless, they borrow, rent or manage farmland in order to fulfill their dreams of doing something meaningful with their lives.

GROW! takes a look at this new generation of sustainable farmers through the eyes, hearts and minds of 20 passionate, idealistic and fiercely independent young growers. In the film they speak of both the joys and the challenges involved in tending the land.

Filmed on 12 farms throughout the state of Georgia during an entire growing season, GROW! provides an honest and inspiring look at this next generation of farmers.

Anybody who appreciates the value of good, wholesome food grown close to home, who cares about our food supply and the future of farming will want to see GROW!

"The "COW" DAYS OF SUMMER

A mid-day Siesta (Spanish for resting) in 100+ degree weather. 

Texas is now in the grip of the worst drought on record...

USDA GETS IT RIGHT WITH "KNOW YOUR FARMER" PROGRAM

"Today, there is too much distance between the average American and their farmer and we are marshaling resources from across USDA to help create the link between local production and local consumption" - Know Your Farmer, Know Your Food


The USDA is getting this one right. The Know Your Farmer, Know Your Food initiative emphasizes the need to create a "reconnection" of U.S. farmers to the consumer. Some 50+ years back, the majority of our food came from farms within a days driving distance. Today, most of the grocery market offerings have traveled from California to New York, Florida to Texas...not to mention the fruits, vegetables, and meats that are imported from Mexico and South America in the "off season". Now, under the auspices of the 2008 Farm Bill, the USDA has launched a program to promote local farmers to the consumer.


 The following, from the "Know Your Farmer" web page, actually states the program mission very clearly:

_Know Your Farmer, Know Your Food (KYF2) is a USDA-wide effort to carry out President Obama's commitment to strengthening local and regional food systems. 
_We know that demand for local and regional foods is strong, as consumers across the country are looking to connect with their food and the people who grow and raise it:

_The number of farmers markets has more than tripled in the past 15 years and there are now more than 6,100 around the country;

_In 1986 there were two community supported agriculture operations, today there are over 4,000;

_There are farm to school programs in 48 states, totaling more than 2,200 and up from two in 1996;

_All 50 states in the U.S. have agricultural branding programs, such as "Jersey Fresh" or "Simply Kansas;"

_And the National Restaurant Association declared "locally sourced meats and seafood" and "locally grown produce" as the top two trends for 2011.

Local and regional markets often provide farmers with a higher share of the food dollar, and money spent at a local business often continues to circulate within community, creating a multiplier effect and providing greater economic benefits to the area.

An Economic Research Service Study (May 2010) identified barriers to local food market entry and expansion, including capacity constraints for farms, a lack of infrastructure for moving local food into mainstream markets, and regulatory uncertainties. This is the work of the Initiative.

Our mission is to strengthen the critical connection between farmers and consumers and supports local and regional food systems. Through this initiative, USDA integrates programs and policies that:

_Stimulate food- and agriculturally-based community economic development;

_Foster new opportunities for farmers and ranchers;

_Promote locally and regionally produced and processed foods;

_Cultivate healthy eating habits and educated, empowered consumers;

_Expand access to affordable fresh and local food; and

_Demonstrate the connection between food, agriculture, community and the environment.

Know Your Farmer, Know Your Food also leads a national conversation about food and agriculture to strengthen the connection between consumers and farmers.

"The largest 12.4 percent of farms in terms of gross receipts received 62.4 percent of all government payments in 2008." - Farm Commodity Policy 

I heartily applaud the USDA for this initiative and have high hopes that this is a "turning point" in government recognition of the plight of the family farm in America.




 

SHUT UP and EAT!

Time to Quit Complaining about Our Food and Do Some Healthy, Delicious Eating... Grab a Fork!


Grass Fed Burger Recipe
(From Cindy and Bob in Fort Worth)

Grass Fed burgers with red onions and mushrooms:
For two burgers:
 2 TBSP olive oil
 1/2 sweet red onion, sliced super thin
 1 portobello mushroom 1/4 inch slices
 1/2 cup good red wine ( pinot noir, merlot…you choose)
 ground pepper (lightly)
 Pinch of sea salt ( add after wine or mushrooms)
 
  Heat saute pan, add cool oil, when heated, saute
  onions 2-3 minutes. 

  Add mushrooms, cook additional 2 minutes. Add wine,
  pepper and salt to taste.
  Cook until wine is reduced.

  Ladle over Beef patty, on split grilled Kaiser roll.

 Cowboy Beef and Black Bean Chili. 
(Takes about 2 hours to prepare)

Ingredients:
2 pounds Grass-Fed ground beef
1 tablespoon vegetable oil
1-1/2 cups chopped onions
2 tablespoons minced garlic
2 medium yellow bell peppers, chopped
1 large jalapeño pepper, seeded, finely chopped
1/4 cup chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano leaves, crushed
1 teaspoon dried thyme leaves, crushed
1/8 teaspoon ground red pepper
1 can (28 ounces) crushed tomatoes, undrained
1 can (14-1/2 ounces) chili-seasoned or zesty-style diced tomatoes, undrained
1 can (14 ounces) ready-to-serve beef broth
12 ounces dark beer
1/3 cup tomato paste
1 tablespoon honey
2 cans (15 ounces each) black beans, rinsed, drained
Chopped fresh cilantro (optional)
Instructions:
1. Brown ground beef in stockpot over medium heat 8 to10 minutes or until beef is no longer pink, breaking up into 3/4-inch crumbles. Remove from stockpot with slotted spoon. Set aside. Pour off drippings.
2. Heat oil in same stockpot over medium heat until hot. Add onions and garlic; cook and stir 3 to 5 minutes or until onions are tender. Add bell peppers and jalapeño; cook and stir 4 to 5 minutes or until peppers are tender.
3. Return beef crumbles to stockpot. Add chili powder, cumin, oregano, thyme and red pepper; cook and stir for 2 to 3 minutes. Stir in crushed tomatoes, diced tomatoes, broth, beer, tomato paste and honey; bring to a boil. Reduce heat; cover and simmer 45 minutes. Uncover stockpot; continue simmering 30 minutes or until thickened to desired consistency, stirring occasionally. Stir in beans; cook 5 to 10 minutes or until beans are heated through. Season with salt and black pepper, as desired. Garnish with cilantro, if desired.
Makes 8 servings.

TEXAS SALSA MEATLOAF
Ingredients
2 lbs. Grass-fed ground beef
¾ c. Italian seasoned bread crumbs
1 egg
1 tsp. kosher salt
½ tsp. black pepper
½ tsp. ground cumin
¾ c. salsa (your preference)
Directions:
Preheat oven to 325 degrees F.
Combine all ingredients by hand, mixing very thoroughly. If mixture seems too dry or crumbly, add more salsa to increase moisture.
Shape mixture into a loaf and place in glass baking pan. There should be no need for a loaf pan here, although you can use one if you’re a strict traditionalist.
Bake for approximately 90 minutes, until internal temperature reaches 160 degrees. Allow to rest for 20 minutes before carving.
Glaze (optional)
½ c. catsup
1 tsp. Worcestershire sauce
½ tsp. Tabasco (or other hot sauce)
1 tsp. ground cumin
1 ½ tbsp. Honey
Mix all ingredients together and baste loaf every 15 minutes after the first 10 minutes of cooking. Serve with extra glaze on the side for dipping and drizzling.

HOPE Y'all Enjoy!
 

BUYING LOCAL IS THE "DIFFERENCE"

Back in July of 2009, a major study comparing the nutritional value of organic food to conventional food was published in the American Journal of Clinical Nutrition. The study conclusion was that organic food, was “no healthier” than ordinary food. They also decided there were "no significant differences in nutrient content,” and "there is currently no evidence to support the selection of organic over conventionally produced foods on the basis of nutritional superiority."


Surprised? Don’t be. The real differences and reasons for eating organic are not wholly based on nutrition. You should actually consider the "who, what and where from" when selecting your food.

Sure, we instinctively know that organically grown food is better than conventionally grown, if only because it is free of potentially harmful chemical residue. But, for the sake of argument, lets accept the study findings at face value. The fact that produce or meat is organic doesn’t change the basic make-up of a food item. A rib eye steak, organic or not, is still beef and broccoli, despite the use of artificial pesticides or fertilizers, is still broccoli. The nutritional value of the food item is still inherent regardless of how it is grown.

The real issue is large scale or corporate farming.


The “Big Boys” have figured out that they can command a premium price for the organic label and now, most of the major corporate producers have either created or acquired an organic division. Up until the last fifteen or so years, organic produce and beef was a small niche market deemed worthy only to "health nuts" and "hippies". Anyone who wanted organic had to buy at specialty health food stores or visit a farmers market that featured locally grown organic crops and commodities. Now, because of growing public awareness that conventionally produced food may have certain health risks, everyone from Walmart to the large regional grocery chains carry organic food. Furthermore, these large retailers don’t get their organics from small, local farmers who take great pride in providing healthy and delicious tasting food. Instead, they buy from large industrial organic farms, many of which are owned by the same "name brands" that deliver the conventionally produced foods . These large scale organic farms aren’t concerned with growing the richest, best tasting products. What they want are products that meet organic certification, can be grown on a large scale, and survive mechanical harvesting. Because of the lead time required for shipping, organically produced foods (just as conventionally produced items) must be harvested before it is truly ripe, which causes it to decline in nutritional value.

Finally, and most importantly, is what society and civilization are losing because of the advent of large corporate farms…..the family farm. It’s a rich part of the American heritage and it is being pushed to the brink of extinction by corporate farm entities and big box food retailers. Local farms are operated by people dedicated to providing high quality foods. They are stewards of the land, that squeeze out a significant part of their income from local markets or direct sales. They pick the crop when it is ripe, ready to eat, and at its nutritional peak).

When you buy local, you are helping to keep a part of history alive while also rewarding a true craftsman for his or her work.

HUH(?) A GREEN ORGANIC...NEXT DOOR?

  I'm sure most of you are here because your brain went "What?"....."Organic Green Cow Next Door"(??)....and your curiosity got the best of you, eh? Okay, I will explain, but first:

IT IS "ALL THE RAGE": Eat Healthy, Buy Local, Natural Food, Organic, Green, Farmers Market. These and other buzz terms are everywhere; in the news, at the coffee shop, magazines, etc, etc. But, what does it all mean? How do you know which food, grown or produced by which method, is really good for your well being?


I own and operate a ranch in central Texas and I raise cattle. Grass fed cattle. But, this blog is not about my ranch, our cattle or life on a ranch (although I will write about such from time to time). Instead, I will be giving you my opinions on food and the various production methods. the articles will be based upon my personal experiences as a sustainable "ag" producer, as well as those of my friends and mentors in the agricultural business; plus, some actual scientific data, to guide you through the maze of truths, half-truths, and outright falsehoods associated with the “organic, healthy, natural food” movement. In addition I will add information on where to find farmers markets, interesting facts, some interviews, guest articles, photos and other fun tidbits.

There is a growing awareness in our society that our current commercial food supply chain is coming up short on the healthy side of life. More and more people are exploring ways to eat healthier foods AND to know just where that food came from. Many are migrating to local farmers markets, produce stands, and even a few large national retailers who sell “natural or organic” foods. Most believe that they are eating healthier foods and possibly helping save the planet in the process. But, are they really healthier? Are “natural/organic” foods really better for you and does their production ease the ecological burden on “Mother Earth”?

Questions and more questions. Is your head spinning? I will try to answer these and other questions that arise in the coming posts. But first, the answer to the question that brought you here...

There is one simple truth to the natural food movement. The freshest, most flavorful food is that which is grown closest to where you live. Whether it is in a large metropolis or small town chances are there is a farm or ranch nearby that offers the fruits of their labor to the local public. Hence, “The Organic Green Cow Next Door”.


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