Cook the Book: 'Good Meat'


When it comes to purchasing local, organically raised produce, the answer is relatively straightforward—head to your local farmers' market and buy directly from the farmers. But meat is a little more complicated. Finding an alternative to factory-farmed meat isn't nearly as simple as pulling up to a roadside farmstand for a few ears of corn and a bushel of peaches. Seeking out humanely and sustainably raised meat seems like the next obvious step in eating more responsibly but is one that might be daunting for those of us who are used to one-stop shopping and shrink-wrapped packages of ground beef from the supermarket.

For those of you who are ready to take the plunge into the infinitely more delicious and guilt-free world of sustainably raised meat Deborah Krasner has written a guide to understanding, sourcing, and cooking what she refers to as Good Meat. Good Meat is a guide to responsible meat eating on all levels, from pasture to table. And since cooking and eating 'good meat' differs greatly from industrial meat, Krasner is ready with tips and wonderful recipes to help you enjoy your sustainably sourced proteins.

Each day this week we will be sharing recipes from Good Meat, including a simply prepared Top Sirloin with Baby Spinach and Home Fries, homemade Beef Jerky, and a Do-It-Yourself Ham made from pasture-raised pork.

Win 'Good Meat'

Thanks to the generous folks over at Stewart, Tabori & Chang, we are giving away five (5) copies of Good Meat this week. All you have to do is tell us about how you've been eating more consciously in the comments section below.