Listen now | 21 minutes, 12 seconds
Meat dominates the American dinner plate, but not without environmental consequence. Are there ways to soften the impact without giving up burgers? Bill Kurtis, founder of Tallgrass Beef, brings us up to speed on grass fed beef, from the history of agriculture to the marketing of “marbling.” Could sending cows back to pasture solve the world’s problems? Bill makes a good case.
Published on July 2, 2008 at noon, as part of the The Little Green People Show.
Links
- Tallgrass Beef - Give grass fed a try.
michelle martin commented, on July 3, 2008 at 9:43 a.m.:
Tallgrass is a great product. Bill has a new book out called the Prairie Table Cookbook that tells the history of food in the American West including grass fed and finished beef. He also tells the story of Tallgrass Beef Company. You can get it at http://Amazon.com or book sellers!
Monty Green commented, on July 11, 2008 at 9:53 a.m.:
The benefits of raising livestock on grasslands go far beyond producing healthier meat for human consumption. This recent article from Ode Magazine by Jay Walljasper points out the possibilities of grasslands capturing carbon to slow global warming.
http://www.odemagazine.com/doc/54/dow...