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How can this be…..
….just in the past few days I’ve read more warnings in respected journals about the “dangers” of eating red meat and bacon. Of course, my other favorites—coffee, red wine and eggs—are regularly condemned as well. Even my doctor asked me to get a cholesterol test the other day. Rather than issue a detailed rebuttal…in fact, I wasn’t even going to mention it….I simply pass along this from this morning’s reading. http://www.telegraph.co.uk/news/worldnews/northamerica/usa/11721581/Worlds-oldest-person-116-eats-diet-of-bacon-and-eggs.html
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The GMO crossroads….
….at least that’s what nationally-renowned food blogger Dr. Joseph Mercola calls it. Vermont won it’s battle recently to require that Big Ag label all genetically modified products. The food giants…led by the grocers’ association…has been financing and campaign to block labeling and now is placing its money on politicians in Washington (always a safe bet). The House is considering a bill that would ban individual states from requiring the GMO label and Dr. Mercola thinks this is the fight that counts. http://articles.mercola.com/sites/articles/archive/2015/05/11/gmo-labeling-pompeo-bill.aspx I’m somewhat less optimistic that Big Ag (and their buddies in the USDA) can be stopped. As the old saying goes….when it comes to government, there are too…
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Bacon Cheese biscuits….
….our son Church keeps track of these things. Directions: Preheat your oven to 375 degrees. Spray a baking sheet with non-stick cooking spray. Lightly flour your work surface if you don’t want any crescent roll stickage. Unroll one can of Crescent rolls (or 1/2 can of biscuits) on your work surface. Using your hands or a rolling pin, press the seams together and lightly press & stretch a little into a nice rectangle. Add a layer of cheese & then add your layer of bacon. Unroll the remaining can of crescent rolls on top & press all the seems together both on top and all around. Using a pizza cutter or…
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Antibiotic use on pigs….
….skyrockets! This is from Minnesota Public Radio: Sorry, bacon lovers, we’ve got some sad news about your favorite meat. To get those sizzling strips of pork on your plate each morning takes more antibiotics than it does to make a steak burrito or a chicken sausage sandwich. Pig farmers around the world, on average, use nearly four times as much antibiotics as cattle ranchers do, per pound of meat. Poultry farmers fall somewhere between the two. That’s one of the conclusions of a study published recently in the Proceedings of the National Academy of Sciences. Needless to say, Thistle Hill farm never uses antibiotics on its pigs….or cows! Oh, we…
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A grass fed short course….
….health blogger Dr. Joseph Mercola sums up a study by Clemson University and the USDA on the benefits of grass fed beef: A joint effort between the US Department of Agriculture (USDA) and Clemson University researchers determined a total of 10 key areas where grass-fed is better than grain-fed beef for human health. In a side-by-side comparison, they determined that grass-fed beef was: Lower in total fat Higher in beta-carotene Higher in vitamin E (alpha-tocopherol) Higher in the B-vitamins thiamin and riboflavin Higher in the minerals calcium, magnesium, and potassium Higher in total omega-3s A healthier ratio of omega-6 to omega-3 fatty acids (1.65 versus 4.84) Higher in CLA (cis-9…
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The case for Thistle Hill….
….meat and animals. Dr. Joseph Mercola sums up the four major threats to your health eating most foods you buy in restaurants and supermarkets. Despite the growing stack of evidence to the contrary, the government is making it easier and easier for Big Ag to poison you….and our land and water. Thistle Hill never uses antibiotics, hormones, and “cides” (herbicides, pesticides) of any kind. Even the little bit of corn we feed our pigs is non-GMO. http://articles.mercola.com/sites/articles/archive/2015/04/07/cafos-gmos-antibiotics.aspx?e_cid=20150407Z1_DNL_NB_art_1&utm_source=dnl&utm_medium=email&utm_content=art1&utm_campaign=20150407Z1_DNL_NB&et_cid=DM71645&et_rid=906975534
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Here’s the recipe….
….for that Maple Mustard Ham Steak with Sherry-Raisin Sauce. Son-in-law Bill found it in the “Weight Watchers New Complete Cookbook.” 1 cup apple cider 1/3 cup dry sherry 1/4 cup raisins 3 Tablespoons maple syrup 1 teaspoon unsalted butter 4 teaspoons country-style Dijon mustard 1 pound ham steak + preheat the broiler, coat broiler pan with cooking spray + in a small saucepan, combine the apple cider, sherry, raisins, and one 1 Tablespoon of the maple syrup. Bring to a boil over a medium-high heat. Boil 11-12 minutes, until reduced to 1/2 cup. Remove from the heat and swirl in the butter. Keep warm. + in a small bowl, combine…
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You’ll have to use your imagination….
….impressed by the various dishes she’s seen here, daughter Linda sent in her own. It’s (or was) a maple mustard ham steak with sherry raisin sauce. Words like “delicious” and “fantastic” accompanied the photo…but nothing about “come on over and taste it!” This is actually the first time she and Bill have tried our Thistle Hill pork. (Paying customers come first!) Maple mustard ham steak with sherry raisin sauce
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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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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…