1/2 lb Hamburger (I used Quorn burger crumbles or you can just substitute in some black beans and extra veggies)
4-6 cloves garlic, crushed and chopped
1 medium white onion, chopped
1 large green bell pepper, seeded and chopped
1 large yellow bell pepper, seeded and chopped
1 large red bell pepper, seeded and chopped
2 large jalapeno peppers, seeded and minced (I use one red and one green)
2 chipotle peppers, minced in adobo sauce or 2 tbsp ground chipotle chili powder
1 cup vegetable broth or 1 bottle beer (Try Dos Equis Amber, Negro Modelo or Bud Light Lime)
1 32-oz can diced tomatoes
1 16-oz can tomato sauce (We use tomato soup)
2 tbsp ground cumin
4 tbsp chili powder (I cut back on this because Dane doesn't like too much chili powder-more like 2 Tbsp. Taste as you go!)
2 tsp coarse salt
1 14-oz can Ranch Style Beans ( I add these to Dane's half - FYI, these are not vegetarian but he really liked them in place of the plain chili beans I usually use - You can also add a little refried beans if your chili needs thickening)
1 14-oz can red kidney beans
1/2 c corn frozen corn kernels
1 tbsp hot sauce or more, to taste (I didn't need this time due to the jalapeno and chipotle peppers)
Garnish with crushed a few crushed tortilla chips, fresh cilantro, avocado, cheddar cheese and a dollop of plain yogurt (We like plain Greek yogurt as a substitute for sour cream)
Add tomatoes, tomato sauce, and then bring back to boil. Add cumin, chili powder and salt. Lower heat and simmer 10 minutes. Add remaining beans and corn (adding refried beans will thicken chili, so add in stages to desired thickness) Simmer 20 – 30 minutes, adding additional stock as needed. Re-season with hot sauce and additional chili powder to taste.
I adapted this recipe from one in Brown Eyed Baker's Blog. Chocolate, peanut butter and oats all wrapped up in a cookie...I'm in heaven. These will definitely be going to work with me and the hubby as they are too dangerous to keep around the house.
I made 32 smaller cookies (around 100 cal/cookie) or you can make 16 larger cookies.
1 c whole wheat pastry flour (or you can use all purpose)
1 tsp baking soda
1/4 tsp salt
1/2 c unsalted butter, at room temperature (I use Earth Balance vegan vegetable blend)
1/2 c creamy peanut butter (try the freshly ground---Mmmm)
1/2 c granulated sugar
1/3 c light brown sugar
1/2 tsp vanilla extract
1 egg
1/2 c rolled oats
1 c dark chocolate chips (I split the dough and used 1/2 c dark chocolate chips in one half and 1/4 c chopped peanuts in the other)
Preheat the oven to 350 degrees F. Line two baking sheets with partchment paper and set aside.
Whisk together the flour, baking soda and salt in a small bowl; set aside.
On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats and then the chocolate chips.
How can you not like chocolate?!?
But just in case you don't, there is always this version
Roll into small balls or use a cookie scoop to drop dough onto baking sheets about 2 inches apart. Bake for 10 minutes, or until the cookies are lightly golden. Cool completely on baking sheet and then store in an airtight container at room temperature.
I really need some new baking sheets or maybe some of those silpats
I don't eat at Chinese buffets much anymore. Mostly, because I can't help but think of all the germs shared with the previous customers but also because I have the hardest time telling what is vegetarian. That doesn't mean I don't crave a little "take-out" food now and again and last night happened to be one of those nights. Thus we had spicy green beans over brown rice alongside grilled salmon, wilted spinach, and sauteed peppers drizzled with the Thai "peanut" sauce I made a few nights ago.
Spicy Green Beans: This recipe was adapted from my 'Homestyle Vegetarian' cookbook.
1 Tbsp sesame oil
1 long red chili, seeded and finely chopped (I only had a jalapeno so I used that and added red bell pepper slices for color)
1/4-1/2 inch of fresh ginger, peeled and grated
2 garlic cloves, crushed and chopped
14 oz of green beans, ends trimmed and cut into short pieces
1/2 c hoisin sauce
1 Tbsp soft brown sugar
2 Tbsp mirin
Heat the oil in a wok or large frying pan and cook the chili, ginger and garlic for 1 minute (be sure not to burn the garlic, it makes it bitter). Add the beans, hoisin sauce and sugar. Stir fry for 2 minutes. Stir in the mirin and cook for an additional minute, or until the beans are tender but still crunchy. Remove from heat.* Serve over rice (we use brown rice but it does take a little longer to cook). My hubby isn't a big fan of green beans because of their texture so I let them simmer a little longer so they were softer and he was surprised that he liked them and even went back for seconds. :)
*The recipe also suggested 9 oz of roughly chopped tamari roasted almonds (available at most health food stores), which would be fantastic but I didn't have any. Stir in after removing the beans from the heat.
The complete milling that turns brown rice into white rice destroys some of the nutritional value. Therefore, brown rice has more vitamin B3, B1 and B6 in addition to manganese, phosphorus, iron, and fatty acids. Whole grains help control blood pressure and reduce wide fluctuations in blood sugar. Plus, brown rice is higher in fiber and this helps control cholesterol and is more filling.
The extra cooking wilts the green beans and makes them less "pretty." Another way to soften green beans is by boiling them for a few minutes before plunging them into an ice bath to preserve their beautiful color.
Wilted spinach topped with grilled salmon, sauteed bell peppers and jalapenos plus a drizzle of homemade sauce for extra flavor.
Since I have extra coconut milk and pineapple in my fridge, I decided to come up with a few different smoothie ideas. I have a deep love for limes so I added a little lime zest to help hide the flavor of the kale. Mission accomplished! This smoothie is another winner for around 300 calories! With only 1 cup of kale, this is the perfect smoothie for beginners. As you get more accustomed to green drinks, add more kale or an extra cup of spinach. Again, if you don't need the extra protein, leave out the protein powder. It can then be whipped up for a snack (200 calories) to help cure a sweet tooth AND get in 2 servings of fruit and vegetables. Enjoy!
2 Tbsp lite coconut milk
2 Tbsp pineapple chunks
1 banana
Zest of 1/2 lime
1 c kale, stalks removed and chopped (I have a vita-mix blender that blends these very nicely, not sure if it works like that for all blenders)
1 c unsweetened vanilla almond milk
Mix all ingredients in a blender until smooth then add protein powder (if using) and water if needed. Lastly, throw in a handful of ice and serve in a pretty glass (this is a must). It's the perfect way to start out the day.
Why Kale?
As much as I love spinach as a beginner drinker (of greens that is), kale is a remarkably healthy vegetable. It is an outstanding source of manganese, iron, copper, calcium, dietary fiber and vitamins C, B1, B2, B6 and E. Kale gets superior markings when it comes to its vitamin A content. To boot, just one serving of kale (1 c chopped, fresh) has 34 calories but provides a whopping 192% of your daily vitamin A needs. Sulforaphane is an antioxidant found in cruciferous vegetables such as broccoli, cauliflower, cabbage and kale. It encourages the liver to release detoxifying enzymes. Epidemiological studies have shown that people who ate a lot of cruciferous vegetables have reduced occurrences of cancer. When our body is fighting cancer cells, it produces enzymes called phase 2 enzymes. Sulforaphane is a phase 2 enzyme inducer, helping neutralize carcinogens before they can damage our DNA. Moral of the story, give kale a try! Your body will thank you.
It has been chilly and gloomy out there the past few days but today....today is a beautiful day. The sun is shining, the grass is green and there is no wind. I was craving something a little tropical to go along with the beautiful weather. I miss the long summer days, never ending sunshine, blue skies..... and this drink reminds me of just that. The ingredients below make this filling smoothie for 360 kcal. I drink it in place of a meal. If you don't need the protein, leave it out and you save 100 kcal.
1/3 c lite coconut milk
2/3 c pineapple chunks
1 small banana
2 c organic baby spinach leaves
1 scoop vanilla protein powder (I use Spiru-tein)
1/2-1 c water depending on the thickness you like
Handful of ice
Mix all ingredients in blender until smooth. Yes, even the spinach! Trust me, you will hardly even notice it's there except the vibrant green color it adds. Green is totally the new "it" color. :) I needed 1 c of water to thin my drink out with the added protein powder. Serve in a fun cocktail glass and umbrella for an extra special effect.
FUN FACTS:
Pineapple - This sweet fruit contains the enzyme bromelain, which helps digest food. In larger doses, it has been shown to lessen inflammation and reduce certain types of swelling due to the enzyme's ability to block the production of kinins that form during inflammation. In clinical human trials, supplementation with bromelain has demonstrated significant anti-inflammatory effects in conditions such as sinusitis, sore throat, arthritis and aids in recovery after surgery. However, fresh pineapple is also an excellent source of manganese, vitamin C, vitamin B1, Vitamin B6, copper and dietary fiber.
Coconut milk- Coconut milk contains lauric acid (saturated fatty acid), a nutrient that is found in a breast milk and is easily metabolized by the body. It has lots of vitamins in addition to electrolytes so it is great for nourishing the body . It is also full of antioxidants and those little guys are great for preventing cancer and warding off degenerative diseases. Researchers have also found it is anti-bacterial (kills off bad bacteria in the stomach), anti-viral and anti-microbial. And because we all want great skin and hair, coconut is often used in the pharmaceutical industry for moisturizing, repairing and healing of skin and hair. In addition to smoothies, try it in a few home beauty remedies.
Bananas- I adore bananas and I don't care that they are higher in carbs than some other fruits. They have good levels of fiber and are rich in potassium. Potassium helps maintain cell integrity, electrolyte and fluid balance and helps keep our heart beating steadily. Be sure to get enough if exercising because low levels of potassium have been linked to muscle cramps in athletes. In addition, there is strong evidence that consuming foods high in potassium can help regulate blood pressure. They also contain vitamin B6 (important for red blood cell and protein metabolism) and vitamin C. Oh and have you heard of fructoogliosaccharides?? Well, just know that bananas have them and they seem to work in the same way as probiotics ("friendly" bacteria).
Spinach-Spinach is a powerhouse food. It contains beta carotene, lutein and xanthene all of which are beneficial to those beautiful eyes. Plus, spinach is a good source of vitamin K, which is helpful in retaining calcium in the bone matrix leading to bone mineralization (strong bones). Furthermore, I am sure you have heard of or seen CO-Q10 supplements somewhere. This antioxidant is a component of spinach and plays an important role in strengthening muscles, especially the heart.
If you read the previous post, you know the hubby and I had a wonderful weekend in Boise with his younger sister. However, the late nights, caffeine, food indulgences and alcohol really take a toll on me. I was in dire need of a green smoothie Monday morning before heading to the ACB to pick up Lola. The people were nice and Lola received an impressive report card. She must have had lots of fun because after a few excited tail wags, she was down for the count shortly after we walked in the door and I was off to work.
Tuesday morning, it was another green smoothie for breakfast followed by lots of research for my blog on factory farming. I could write a book on that topic. There are so many studies, books and undercover videos but it all is a bit disheartening. While working away at the computer I usually have an urge to snack or sip so I decided to make some refreshing green juice.
ELECTRIC GREEN LEMONADE:
1 head of romaine lettuce
4-5 stalks of kale
2 apples
1 whole lemon
a big piece of ginger (about 1-2 inches depending on your taste)
1 cucumber
Stevia for sweetener if needed
Run all vegetables/fruit through juicer and serve over ice with a lemon wedge (and more lemon juice if needed).
For lunch I made a quick stir fry topped with a raw "peanut" sauce. I have a bag of frozen brown rice and red quinoa in the freezer that cooks up quickly and is my go-to when I need a quick grain. Our Costco sells it in the frozen food section. To that blend I added a little Bragg's Liquid Aminos (soy sauce) in addition to 1/2 c shelled edamame and 1/2 c green peas and warmed in a sauce pan on the stove.
Next, I sliced 1/2 onion, 1/2 red bell pepper, 1/2 yellow bell pepper and 2 peeled carrots. Then I chopped some fresh garlic and ginger to add a little flavor.
Warm 2 tsp olive oil + a drizzle of toasted sesame oil in a pan. Add garlic, ginger and red pepper flakes until fragrant. Add vegetables and cook for 5 min.
"PEANUT" SAUCE: If you or someone you know has a peanut allergy (or you just love almond butter as much as I do) you must try this recipe. It tastes like an authentic Thai peanut sauce.
1 c almond butter (I get mine freshly ground at Fred Meyer)
2 Tbsp fresh ginger
1/2 c water (to thin out sauce as you wish)
4 Tbsp fresh lemon juice
1/4 c pure maple syrup - None of that leggo my eggo stuff :)
3 Tbsp soy sauce (Nana Shoyu or Bragg's Liquid Aminos)
4 tsp sesame oil
2-3 cloves of garlic
1/2 serrano or jalepeno chili (or red pepper flakes)
Fresh cilantro to taste
Blend all ingredients at high speed until smooth. This was so delicious as a sauce for my veggie stir fry but I can't wait to use it as a salad dressing or drizzled over a salmon fillet and wilted spinach. Oh, the things you could do with it!
"Peanut" Sauce Drizzled over brown rice, red quinoa and veggies
I loved this so much that I had the leftovers for dinner and made a quick dessert of warmed apples topped with a local GF apple-cinnamon granola. There's just something about warm fruit with hints of cinnamon in the cool months. Ok, I have errands that need to be done and a tummy that is growling. Enjoy today!
"The best way to prepare for life is to begin to live." ~Elbert Hubbard
Friday, I dropped Lola pup off at a new boarding place right up the street from us called, The Academy of Canine Behavior. I was a little worried at first since she's never been boarded by herself but I called to check on her right before we left and learned they matched her up with a roommate named Ellie. We then hopped on the bus to make it to the airport for dinner and drinks before catching our plane to Boise. We arrived a little before 11 pm and couldn't wait to see our kitties....ahem, I mean Krissy. She has been so kind to watch our two kitties for us during our transition to WA but we have sure missed them. The night was spent watching funny you tube videos, playing with the cats and catching up before it was off to bed.
Saturday morning, Krissy and I were off to "Boot camp" at Idaho Athletic Club where Krissy's trainer, Chaya Dugall Martini, proceeded to kick our booties for the next hour. Did I mention she got a "Best of Boise - Local Trainer" award?!? When we began by running laps around the outside of the building (in my t-shirt), we both knew we were in for a treat. Then came the stairs, lunges, sprints, backward runs, dead lifts, burpees, push ups, mountain climbers, wall squats, plank poses, rotating plank poses and plenty more. Woooohhooo! We were excited after the hour was up and didn't hesitate making up for those lost calories. For lunch we made a green salad topped with salmon and a ginger dressing along with a bulgur and chickpea salad with lemon vinaigrette from the Mayo Clinic cookbook.
After a quick stop at the mall, we headed downtown to the 'Flying M' for a little caffeine and some sweets.
We devoured our no-bake cookie before I could get a picture but it was good!
Homemade chai tea
We headed back to the apartment to get ready while jamming out to a little Grace Potter and the Nocturnals. You may have heard their song "Paris" on tv lately. Check it out!
The cab arrived around 5:15 and we were off to the Bardenday Restaurant and Distillery. They have two other locations located in Eagle and Coeur d'Alene but downtown Boise houses the original location in an old warehouse on the historic Basque block. We got too caught up in the mojitos to take a tour but we should have. They were the nation's first restaurant distillery, check out their distilling process here.
Mojito
Hummus, olive tapenade and baba ganoush with veggies and soft pitas
Taking advantage of the distillery
Next stop was the Knitting Factory. Krissy and I picked up our souvenir t-shirts and then it was off to the bar to get drinks before the opening band started at 8:00. The Chamberlin Band opened for GPN and I adored them. Sadly, their debut album 'Bitter Blood' doesn't come out until March 1, 2011 and I didn't buy their cd at the concert. The video below is the first song they played but their song 'Turn Around' was probably my favorite.
Here's a clip from their blog about the Boise show and their performance in Bozeman (shout out):
"We definitely dig Boise, especially after last night’s amazing show at the Knitting Factory! We had a blast – certainly up there with our best audience responses of the tour – and met a bunch of great fans after the show. A definite highlight was joining Grace Potter and crew on stage for an encore rendition of Josh Ritter’s “Idaho”. As you can imagine (given our previous, gushing statements about these guys), this was f*$#ing cool!
That makes two awesome shows in a row, as a matter of fact, the first being Thursday in Bozeman, Montana. Thursday’s show was a splendid, rockin’ experience at an awesome venue in front of a great crowd. It didn’t hurt that we had some friends in the crowd (thanks to an odd/awesome Vermont – Bozeman connection). We also made our first live radio appearance on 95.1 The Moose, for which Mark performed a beautiful acoustic rendition of “Maryland” (despite waking up at 7AM to make the interview).
With down-time consisting of pickup truck mountain exploring, rifle shooting, heady craft brew-drinking and a personal tour of the Gibson Acoustic guitar factory, it was actually pretty hard for us to leave Bozeman. A beautiful drive through Yellowstone National Park helped us escape Montana’s spell, but we still can’t wait to come back"
After a quick break, Grace and her band stormed the stage. Grace, in a short dress with thigh high boots, put on a captivating performance with her soulful voice, hip shaking and multiple jam sessions. The music has a blues-rock swagger with a hint of funky folk. After an encore, both bands came back on stage and performed Josh Ritter's 'Idaho.' If you get a chance to see them live, do it! You won't be disappointed. I've seen them twice now and have fallen more in love with them after each show. Hmm, the ol' bloggy wog doesn't want to download my video of GPN's performance so I guess I'll use this one from you tube:
'Big White Gate' is one of my favorite songs but I have yet to see it performed live.
After the show we finished the night off with some drinks at The Front Door - Northwest Pizza & Tap House, followed by some speed quarters and dancing upstairs at The Reef. After an eventful cab ride home, we delighted ourselves in some freshly popped popcorn and SNL before calling it a night.
Brown Sugga & Black IPA
The next morning we headed to The Lift for bar food, football (for me, this means whining about how sore I was from boot camp, being tired, chatting and a few glances at the tv) and lots of H2O to help us recover from the night before. Krissy was so excited that her Packers won but she was quickly devastated when reality sunk in that we would be flying back to Washington in a few short hours. For dinner, we ordered in pizza from Flying Pie Pizzaria before we had to pack our bags and head to the airport.
It was fun and I'm stoked to be heading back to Boise in May for our birthday get together! Thanks to Groupon, we will be touring six of Boise's best breweries and brew pubs on the Boise Party Bus. I can't wait!
Life is busy. It's 5:30, the store is crowded, people are shoving, lines are long and you need to get home to start on dinner. You grab the first cut of meat you see. If your lucky, it may even be on sale. Score! It's nothing new, men (and women too) have been killing animals for food for a long time. Yet, it's not a process many of us often think about.Coming from a small town in northeastern Montana, this wasn't such a bad thing. We had local cattle and butchers and usually knew exactly who raised it. BUT...what about the frozen chicken breasts in the freezer or the meat on your frozen pizza? I mean honestly, when was the last time you thought about where that came from? Many of us like to assume it comes from the spacious, green farms we see in the movies. You know, where happy cows come from.
Don't get me wrong, that can happen (rainbows and all) .... just not when it comes to factory farming. Going to college opened up a whole new world of meat (yes, I'm still talking livestock). Being in a degree where I learn a lot about food probably had a little something to do with it. Come to think of it, I also met my first real vegetarian in college. Our conversation went a lot like the ones I hear today, "WHAT?!?! You don't eat meat, not even a big juicy steak....or what about burgers?!?!? No bacon either?!? You are CRAZY!" Ok, well not exactly like that, but I remember thinking the same things while talking to my vegetarian friends. I threw around the idea a few times but never thought I could commit to it. The thing is, you don't have to. You can start by making small changes.
Anyone who knows me, knows that I'm a bit of an animal lover. I just can't help it! It started with a cute kitten in a pet shop and naturally he had to have a buddy, so one became two. Today, Tiger and Taji will soon be 7 years old. After that I was banned from pet stores. Well, not really but the hubby found ways to distract me when they came into sight. However, I soon began volunteering at a shelter. Seeing these abandoned pets really tugged on my heart strings and that is how we ended up with Bea Dog. A year later, I snuck into another pet shop and laid my eyes on the cutest pup I had ever seen, Lola. I'm not much for blaming my issues on my parents, but this is one of those times that I feel is completely appropriate to blame my mother for my behavior. She was always so compassionate and cared a lot about animals. She's nursed many suffering animals back to health and always had a new creative way for us to talk our dad into keeping yet another stray. Yep, it's safe to say this is all her fault. (Love you Mom)
But all fun aside, I believe all animals deserve to live a life free of abuse. I could go on and on about how my heart breaks when I see puppy mills and dog fighters but today I'm going to focus on the treatment of our "food" animals. Food was the topic of many of my research projects through college but for my sustainability class I decided to look at the differences in animal welfare between large factory farms verses smaller, local farms. This is an important topic to me and one that is actually quite hard for me to write about. I'm not doing it to "gross" you out nor am I asking you to never eat meat again. I'm simply sharing knowledge about what happens inside this industry that you may not be aware of.
Factory farm
The Dirty Facts:
In just about one hour in the United States, more than a million farm animals are killed for food. Before slaughter, most of these animals live in terrible conditions often enduring abuse. After sitting through many undercover videos, I couldn't help but wonder why there were not any laws against this kind of treatment. See the video below for snippets from many different undercover videos. While tough to watch, I think it does a great job showing the different circumstances each type of animal endures. Of course it pushes vegetarianism but please take a few minutes to watch so you are aware of what happens inside the dirty business of factory farming.
Your Health:
In order to boost productivity and lower costs, many animals are sent to feed lots where they are fattened on grain, corn and other supplements. Genetically modified grain and soy are cheap due to the government's subsidies. Additionally, feeds often contain "by-product feedstuff" which can include municipal garbage, stale pastry, chicken feathers and candy. Up until 1997, this even included meat trimmings from cattle but we wound up with Mad Cow Disease, so they put a stop to that. Ruminants (cows, goats, bison and sheep) naturally eat rich fiber-containing grass, plants and shrubs. When they are forced to eat grain, it can cause many painful conditions, one being "subacute acidosis." This causes them to kick at their bellies, go off their feeds and eat dirt. To prevent serious and sometimes fatal infections, these animals are given high doses of chemical additives in addition to constant doses of antibiotics. Some of these are the same ones used in humans. Overuse of antibiotics can cause severe problems. Think about it. In feedlots, overuse can lead to bacteria becoming resistant. When people become infected with these new, disease-resistant bacteria it is going to be harder to treat them.
Total fat
According to The Journal of Animal Science, grass-fed animals are lower in saturated (the bad kind) fats. They are also richer in antioxidants such as vitamin E, beta carotene and vitamin C. Most do not contain added hormones, antibiotics or other drugs but if I've learned anything, there's always exceptions so be sure to check. Just being "local" sometimes isn't enough. Some of the farms I researched around Bozeman, MT used therapeutic antibiotics, growth hormones and sent their cattle to feed lots for "finishing." A little digging will help you find the best option for your family.
Data from: J Animal Sci (1993) 71(8):2079-88.
Omega-3 fatty acids are known as the "healthy fats." They are most prevalent in seafood and certain nuts and seeds but grass-fed animals do have higher concentrations than their feedlot counterparts. This is because sixty percent of the fatty acids in grass are omega-3s. Each day a cow spends in a feedlot, these stores are diminished. This goes for chickens too! When chickens spend everyday stuffed inside buildings, their meat and eggs become very low in omega-3s. Eggs from pastured hens can contain as much as 10 times more omega-3s.
Vitamin E is an antioxidant
Overall, balanced meals are most important. Try increasing your consumption of fresh fruits and vegetables (farmer's markets & CSAs are great options), replace processed white flours with whole grain options and limit your meat consumption by replacing a few meals each week with healthy vegetarian options. For more information on the impact of raising meat on our environment check EatWild, Food & Agriculture Organization or Journal of Animal Science.
Meat Labels?
So you are out shopping, how do you make better choices? You see a variety of labels when you go to the grocery store but are there actually regulations around the claims of natural, cage-free or humanely raised? Humane Farm Animal Care released a new report that breaks down the standards for five commonly used labels. 'Animal Welfare Approved' is the only label that saves animals from feedlots. It also states that farmers can only use antibiotics if the animal is sick and the length of transport to the slaughter house can be no more than 8 hours. You can find the nearest AWA-certified farms through their website.
Making Better Choices:
Eat Wild is a great site for finding farms that support raising grass-fed, humanely raised animals from birth to market. Use the map to find local farms near you. When you choose to eat meat, eggs and dairy products from animals raised on pastures, you are not only improving the welfare of these animals but also helping small-scale ranchers and farmers make a living from the land, helping to sustain rural communities and giving your family a much healthier product.
