Michael Pollen coined the phrase, “You are what you eat and you are what you eat eats too”. I don’t think this is something that many of us think about everyday, or maybe we choose not to think about it because it makes shopping and eating harder. Or maybe if we do, we think about how it used to be when we were young. At least that’s what I thought, up until a visit to a feed yard 15 years ago. Growing up on a dairy farm, our cows grazed over a few hundred acres. We also put up some crops of, wheat, corn and hay. We would spread the cows manure on the crops for fertilizer, and we would supplement the cows feed in the winter with a mixture of the above crops. We called that mixture “silage”. It had a smoldering earthy kind of aroma that would permeate the cold air as we filled the feed troughs. It is a fond memory that comes to me still, complete with all the smells. It wasn’t until much later that I learned that cows weren’t meant to eat grain or corn, and it wasn’t until that trip to the feed yard that I learned what animals are really eating, that are being raised for our current food supply. My Dad loved cows and in his later years, with our farm long in the review mirror, he worked for a small dairy – feedlot operator in North Dakota, by the name of Enoch. On a visit to see my Dad, he gave us a tour of the operation. We started off at the office headquarters, which was oddly decorated in topless girly calendars. We met Enoch, who got a few bible quotes and insults in before our short visit ended. His insincerity and disrespectfulness, offended both Dan and me, so we got out quick. We jumped in my Dads truck and drove through the muck and the large uddered cows, finally winding our way to the “silage” mound for feeding time. We hopped out of the truck and stood at the base of the feed pile. Instantly a rancid odor penetrated my nose. This was not the smell I remembered. I bent down to get a closer look at the silage before the large frontend loader lowered its big scoop. My mouth fell open as I asked, “What is this Dad”? Quickly followed by, “Why are there French fries, hot dog buns, potato-ole’s, wriggle’s gum – yes, still in the wrapper, doing in the “silage”? My dad explained that the feed yards have contracts with the feed companies, such as Simplot, who have contracts with fast food joints and other food companies to pick up all of their in-edibles at a cheap price. I saw sadness in his eyes at my obvious disapproval. I offered, “A big difference in the silage that we fed, huh dad”. He gave his head a nod, and a half smile broke in the corner of his mouth. Every time I go grocery shopping I think of the food that I’m going to put on our table. Where did it come from, how was it raised, what did it eat, is it endangered, does it have pesticides, and so on, and try to make the best choices that are available, or the best of the bad choices available. We also shop directly with other sustainable companies. It takes more effort, but it’s always worth it. During these shopping moments I think of all of you, and all of your efforts in picking up the phone or …
Henry and the Buffalo Prime Rib Roast
Henry, Dan’s number one hunting dog, is the sweetest four legged creature on the ranch. The position of “sweetest” is highly sought after and generates some serious competition. But Henry continues to take the cake, or should I say, the Buffalo Roast. Henry is from France, and has always had a liking for the finer things in life; plush dog beds, the shot gun seat on road trips, and good food. From early on he began honing his discerning palate and working on his sneaky moves. His first feat was when he was still just a puppy, I had left the car door open while unloading groceries, upon returning to retrieve my second load, there was Henry, proudly running through the yard with a baguette in his mouth. The look on his adorable face said he was only trying to help, and with a little coaxing, he was willing to share. Henry has become very good at sharing, and although his manners and patience have improved with age, sometimes he just can’t help himself. Wild Idea’s Buffalo Prime Rib Roast is unbeatable, (as proven in Gourmet magazine). When preparing, it is necessary to let the roast rest at room temperature before cooking. So last Christmas, while our roast was resting on the low butcher block, we all went for a leisurely walk to the river, unaware that Henry was asleep on his luxurious dog bed. When we returned, there was Henry enjoying his Christmas roast. Luckily for us he prefers the bone area (I think he was trying to “French it”, a technique of removing the meat between the bones), leaving enough of the roast for our meal. Once again he was willing to share. My recipe for Buffalo Prime Rib Roast is as follows. Remember to let your roast rest in a high out of reach place! Cheers! Jill P.S. Save 15% on your Holiday Prime Rib Roast!