Wow! What a totally awesome dining experience at Prime 1000 in St Louis this week.  Prime 1000 hosted Rain Crow Ranch night at the restaurant on Washington Ave. Along with wine from Royalty Importers the chef and staff presented a truly memorable dinner.  The evening created an eclectic bridge from the rustic old farm to the modern elegance of Prime 1000.  The restaurant balances modern aesthetic taste with rustic, reclaimed industrial design aspects. So it captures “down on the farm” and envelopes it in total modern elegance, sophisticated taste and charm to present local, sustainable and fresh foods.

Our own Peter Whisnant from Rain Crow Ranch got an opportunity to speak to the 85 or so diners who had reserved places at the table.  Peter was able to tell this audience the story of Rain Crow Ranch, our family farm on which he was raised.  Today along

with the efforts of the entire family Rain Crow Ranch is bringing the finest grassfed beef, heritage breed pasture raised pork and pasture raised poultry to the table from the farm.

Rain Crow is a sustainable family farm located in southern Missouri that sells directly to customers. We value and take pride in the ethics of the food we produce and would be willing to put it up against any in the country.  Yet, of equal importance to us at the farm is the developing of strong and warm relationships with those who believe with us in how the food world should work.  These end-users lend support to our farm (and others like ours) when they buy what we raise.  We like to say we grow the food and chefs like those at Prime1000 make it great.  Farm to the table just doesn’t get much better than what was experienced on Monday night. 

On the farm side of the conversation we often talk about how great protein is produced by attention to the right genetics, a quality pasture environment, attention to high animal welfare and just the right processing.  Yet, we know equally well that to carry that product forward for an awesome dining experience requires knowing just how to prepare and present it exquisitely.  Ray Carpenter, chef de cuisine of Prime 1000 did a magnificent job of taking our local pasture bounty and transforming it into the elegant 6 courses presented.  Each course was paired beautifully with 6 wines.

The first course was a salad with lobster wrapped in pancetta with orange, pickled coriander, celery and radish.  This was paired with a 2010 Azlend Agricola Branko Pinot Grigio.  Cooked to perfection the pancetta wrapped lobster made a perfect start to a memorable dinner.

Course 2 featured an inverted ravioli of grassfed tenderloin using horseradish, truffle, fine herbs and fingerling potato for this salad paired with 2009 Riofava Barbera D’ Albo.

The third course was our roasted farm grazed chicken served with a corn custard, crispy chanterelles, pearl onions, banyls vinegar, and asparagus.  This feature was paired with 2007 Deluco Montepulciano d’ Abruzzo “DiRe”.

Fourth course was our Berkshire, pasture raised pork loin with nasturtium rounded with cauliflower, parsley risotto, crackling and pork sauce.  It was paired with 2007 Riofava Barolo ‘Suri”.

The highlight course was our Rain Crow Ranch Roasted strip loin with barley, carrot, roasted onion, nebrodini bianco and sauce bordelaise paired with 2003 Triberini Vino Noblle di Montelpulciano ‘Riservo.

Finishing off the evening was an apple crumble with macadamia, burnt caramel, bourbon served with Fracarolli ‘Valerie’.

Our many thanks to Prime 1000 owners, general manager Tom Sutliffe, Chef Ray Carpenter and the Prime 1000 staff who allowed the Rain Crow Ranch family to be a part of the evening.  But a special thanks for all the diners who came out and supported the restaurant and our farm.

The competition, which took place Friday, Saturday and Sunday featured dishes created from our beef in the finals on Sunday. This competition matched head-to-head a battle between great and innovative chefs. Chef Jack MacMurray III, the returning 2010 champion faced off against Chef Wes Johnson to prepare the two export ribs we had provided for the completion. The hour long battle was exciting and fun as the chefs interacted with each other and the beef.

Taste of St Louis 2011 Chefs with Dr Whisnant

The Chef Battle Royale hosted by the Taste of St. Louis Executive Chef, Vito Racanelli of Onesto and Mad Tomato and Chopped Champion Chef Marc Bynum. It was indeed entertaining and a moment of pride in seeing two great chefs prepares our beef.

It was my privilege to sit as one of the judges of the competition. So often we at the farm are caught up in what we do to raise healthy, safe livestock with attention to animal welfare, the environment and the quality. We think and talk in terms of forages, rainfall, calf crop, rate of gain and animal pasture rotation.

It is always with great humbleness and at the same time great pride to have a really great chef prepare our beef, pork or chicken. It reminds me that what we do is produce food. We all talk about pasture to plate, farm to fork, farm to table etc. but it never ceases to amaze me when I am privileged to see the full circle. I have a unique appreciation of the efforts and care our family put into raising the animal. To watch a chef prepare it for a truly remarkable tasting experience is wonderful. It raises the bar to do all in our power to make our contribution the best it can be.

In these finals Chef MacMurray prepared a heavenly risotto with a seared and cooked to perfection portion of ribeye. Yet, my favorite was the Carpaccio served on toasted bread with micro greens. Sorry, Chefs, remember I am the farmer not the food writer!

Chef MacMurray’s creations truly showed his remarkable talent and signature taste. It was wonderful.

Carpaccio

Seared beef ribeye with mushroom risotto and balsamic sauce

Seared Beef Ribeye with Mushroom Risotto and Balsamic Sauce

Chef Wes Johnson also prepared the bone-in ribeye. He cut the rib into steaks with a frenched bone. To “french” a bone means to cut the meat away from the end of a rib or chop, so that part of the bone is exposed. This is done with racks of lamb, beef and pork for esthetic reasons. Many steak aficionados believe the beef has to be cooked with the bone in to have the greatest beef flavor and tenderness. This big hunk of meat is often referred to as the cowboy steak.

Grass Fed Steaks in Hay

Chef Wes seared these steaks in a hot skillet then broke out of the traditional as he finished the beef slowly in the oven smothered in hay soaked with Missouri malt whiskey! I loved the innovation and the taste was phenomenal. I loved it.

Chef Johnson finished off his plating with hand cut and fried potato and a specially prepared Manhattan made from the malt whiskey (it’s in the Mason jar).

Actress and author Suzanne Somers has written 20 books (12 best sellers) on health, beauty and fitness.  In her new book “Sexy Forever: How to Fight Fat after Forty,” she discusses why balanced hormones, exercise, and a diet that includes “good fats” are key to losing weight after the age of 40. 

Part of the problem has to do with leaky gut syndrome where she explains that antibiotics in meat cause a dying off of the good bacteria that protects the gut.  In Ms Somers’ opinion, this can result in a situation where the bad bacteria eats small holes in the lining and cause leakage leading to a increased toxic burden in the body.  Coupled with hormonal changes at 40+.  our weight as we age often increases.  Ms Somers’ recommends that you should eat American Grassfed Beef that has no antibiotics or hormones and has good fat.

Watch her interview on the Today Show below:

Visit msnbc.com for breaking news, world news, and news about the economy

 CONTACT: Jill Nado
December 10, 2010    

Alexandria, VA– Some of the best burgers in the United States are now being made with humanely raised beef, thanks to Animal Welfare Approved, American Grass Fed Beef, and Dan Rosenthal, owner-operator of the Rosenthal Group. 

The legendary Poag Mahone’s, of the Rosenthal Group, is the very first restaurant in Chicago to be serving this prized beef.

 Poag Mahone’s  has been named as  one of the best burgers in America by Oprah Winfrey, and GQ magazine declared Poag Mahone’s as serving one of “Top Twenty Burgers You Must Eat Before You Die.” Animal Welfare Approved director Andrew Gunther says  “ the AWA label is going to help make Poag Mahone’s burgers  NUMBER ONE . “

Dan Rosenthal says he’s proud to be serving meat that bears the AWA label.  “There’s no question that the treatment of the animals is one of the top priorities that we’re seeking in the continuation of our purchasing program,” says Rosenthal.  He adds, “It’s not only the humane treatment of the animal, but what the animal is fed and what impact the farming system has on the environment and the quality of the meat people are consuming. AWA certification gives us the total package.”

Finding just the right humanely raised beef for Poag Mahone’s was no easy chore. Rosenthal tried meats from as far away as Uruguay until he came across the renowned stock of American Grass Fed from Missouri. AWA’s American Grass Fed worked extensively with Dan to get just the right blend of beef to maintain that classic Poag Mahone’s burger flavor.

Poag Mahone’s is using AWA beef in other dishes, too, and one of those is Rosenthal’s favorite—Guinness Beer Beef Stew. He says diners get two bonuses for the price of one out of the stew.  “You get nutrition and you get a little high from having this Guinness marinated product. It’s such a great combination of flavors.”

Interviews are available. Please call Jill Nado of AWA at 202-446-2138 or 301-233-4544.

Animal Welfare Approved audits and certifies family farms that raise their animals with the highest animal welfare standards, outdoors, on pasture or range. The World Society for the Protection of Animals (WSPA) has lauded these standards for two years running as being the most stringent when compared to other third-party certification programs. Visit www.AnimalWelfareApproved.org for an online directory of approved farms, as well as restaurants, shops and markets where AWA farmers’ products are sold. Choose the one independent food label that means healthy, safe, environmentally responsible and humanely raised.

November 17, 2010 01:54 PM UTC by John Stossel

This Week’s Column: Natural Is Not Always Better

“Natural” food sounds so pure. Tampering with nature feels wrong.  So it’s easy to believe that things like chemical pesticides and genetically modified food are unhealthy.  It’s intuitive to believe that they harm the planet. But as so often happens, what we know just isn’t so. My Fox Business program this week (Thursday at 9pm ET) takes on some of those cherished environmental beliefs.

In my syndicated column this week, I examine one:  “Natural” food promoters claim grass-fed beef is better for the environment that corn-fed cattle:

Michael Pollan, the prolific food author and activist, wrote in The New York Times that “what was once a solar-powered ruminant (grass-fed steer) (has been turned) into the very last thing we need: another fossil-fuel machine”. How so? Farmers burn fossil fuels to ship corn to feed cows instead of letting them eat what’s naturally under their feet.

The American Grassfed Association — surprise, surprise — says cattle are better for the environment because harmony is created between the land and the animals.

People believe. Nobody likes the idea of cattle jammed into feed lots.

…But so often, what sounds logical is just wrong.

…Once again, modern technology saves money and is better for the earth. By stuffing the feed-lot animals with corn, farmers get them to grow faster. Therefore they can slaughter them sooner, which is better for the earth than letting them live longer and do all the environmentally damaging things natural cows do while they are alive.
Read more: http://stossel.blogs.foxbusiness.com/2010/11/17/this-weeks-column-natural-is-not-always-better/#ixzz161Oad4wL

 Response to John Stossel’s piece – Busting Another Food Myth, Natural is No Always Better

 I currently serve as President of the American Grassfed Association (AGA) and represent around 400 grassfed producers.  Our membership is primarily comprised of small-scale family farms that put care and pride into the protein they produce.  Our foundation is that we produce food for the table with respect for the animals, the land, the quality and healthfulness of the food and the farm. 

 Grassfed versus grain-fed beef is a topic that seems to provoke controversy. Determining which of these methods of production is “best” is a complicated matter bringing in animal welfare, human health and environmental outcomes. It is unfortunate that Mr. Stossel appears to have taken a rather blinkered and biased approach to this very complex subject.

In making the statement about grassfed meat that “there’s no evidence it’s better for the environment or better for you” Mr. Stossel relies heavily on the evidence of Dr. Jude Capper. Dr. Capper has presented a few brief papers and posters at recent Animal Science conferences but her main published work is on dairy cattle. Aside from the fact that dairy production is a very different thing to beef or lamb production Dr. Capper does not mention that she has close associations with organizations that have a vested interest in promoting the most intensive systems of production. At AGA we are of course in favor of sustainable, pasture base systems but at least we come right out and say so!  Why did Stossel not ask Capper who funded her research?  Don’t forget the idea of follow the money.  It just might prove bias in the outcome.

 We are very familiar with Dr. Capper’s work. Her dairy paper was the subject of significant conversation “Bad Science” blogs [see http://www.animalwelfareapproved.org/2009/11/16/beware-of-bad-science/]

 Capper claims that a ‘whole-system approach’ proves that intensive livestock systems – where meat or milk production is maximized per animal, per acre – are less environmentally damaging than ‘inefficient’ pasture or grass-based systems.  Yet it is Dr Capper who is not looking at the ‘whole system’ – or indeed the ‘bigger picture’ we all face. For the vast majority of scientists who are working in climate related issues contend that it is intensive agriculture – with its heavy reliance on fossil fuels and other damaging environmental practices – which is the real climate culprit. And in the face of the reality of climate change and ever-decreasing oil reserves, ‘business as usual’ agriculture is just no longer an option.

 AGA was not the only organization to challenge this report from Dr. Capper and indeed other similar reports from other authors. One of the biggest problems is the fact that any report that states grassfed meat is less environmentally friendly than grain fed meat does not take into account the environmental costs of all the inputs needed for the industrial system. The true cost of feedlot beef has to take account of the full environmental footprint caused by producing cattle feed – raising vast monocultures of corn which is the most heavily laden fossil fuel crop in the country, including the destruction of vast tracts of rainforest in order to grow soy and corn and the dead zone in the gulf caused by runoff of artificial fertilizers into the Mississippi River.   This is before we start adding in the environmental pollution from feedlots, the greenhouse gas emissions from the stockpiled manure and no mentions of the positive influence of carbon sequestration that is specific to grazing grassfed animals.

 AGA are disappointed that Dr. Capper maintains that there is no evidence of the health benefits of grassfed versus grain-fed beef. On the contrary there are many published papers on the health giving benefits of omega 3 fatty acids, conjugated lineoleic acids (CLAs) and vitamin E – all found at higher levels in grassfed rather than grain fed meat. Dr. Capper states that the differences in the levels of these compounds between grass and grain fed are “minor”. Perhaps she hasn’t read a recently published report (partly carried out by the USDA) that states CLA levels were 117% higher in animals that were simply pasture finished – not on pasture all their lives – compared with those finished on concentrates. Or another study that showed grassfed meat was several times higher in vitamin E than either grain-fed animals or – surprisingly – grain-fed animals that were given high doses of synthetic vitamin E.

 The representation by Stossel and Capper that other inputs to the industrial system such as synthetic hormones and sub-therapeutic antibiotics are of no importance is a travesty.  They contend that since it has not been proven that these inputs cause direct harm in the beef produced then it is not logical to demand products that do not have them involved in their production.  This ignores the research that indicates otherwise.  But more importantly it ignores the desires of society who may choose not have them as a part of their diet.  A growing number feel strongly that while sub-therapeutic antibiotics and synthetic hormones contribute significantly to the accelerated growth of feedlot animals but ignore the issues of antibiotic resistance and pre-mature puberty.  It is the height of elite mind sets that does not allow a consumer to choose what they want in their diet without being presented all the facts and instead presents a one sided approach to a complicated issue.  It must be remembered that the consumer has the freedom to vote for what agricultural system (pasture based or industrial) by how they spend their dollars.

 Mr. Stossel sadly relied on only one source for his information.  He didn’t take the time to listen to both sides of the argument and, like a poorly researched paper, published his article without review or evidence. This lack of rigor academically and journalistically appears to be the only way industrial agriculture can defend itself.

 Mr. Stossel I challenge you to follow up and present both sides instead of the biased report you presented on the show.

Sincerely,

Patricia Whisnant, DVM

President

American Grassfed Association

Grass fed producer

Recently, FDA approved the sale of cloned animals and products. The FDA declared that meat and milk from cloned cattle, swine and goats are as safe to consume as food from conventionally bred animals.

The controversial decision removes a hurdle for the small cadre of American biotechnology companies that have waited for the approval to lift a voluntary freeze on selling cloned animals.

Proponents of cloned animals argue that their use will improve the consistency, quality and speed at which livestock products can be produced.  Hence, it would eventually also create cheaper protein products.

 This is the same argument used by the behemoth industrial agriculture machine.  Yet, as many consumers have come to appreciate this cheaper food carries its own cost.  Cheap food in the industrial factory farm system charges a cost to our environment, creates issues concerning the health and humane treatment of our animals, brings into question the healthiness and safety of our food systems and is set against the survival of the small-scale family farm. So, I say, cheap food but at what cost?

Regardless of what the proponents claim cloning is all about bottom-line profit and producing more and more of our food from industrial-scale farming operations. 

Many consumers are seeking out choices and agricultural models that come closer to the farm and the intimate connection between the land, animals, and the people who care for them in a sustainable and regenerative system.  To these consumers and to the people who produce these small-scale family farmed products the idea of cloning is in opposition to their whole food and back to basic approach.

Consider also some of the realities of cloning that include some disturbing phenomena.  64 % of cattle, 40% of sheep, and 93% of cloned mice exhibit some form of abnormality with a large percentage of the animals dying during gestation or shortly after birth.  High rates of late abortion and early prenatal death, with failure rates of 95% to 97% in most mammal cloning attempts. (Mark Kastel, Cornucopia Institute)  You cannot consider this natural when so high a percentage is rejected by body systems whose built in defenses reject the application.

Defects such as grossly oversized calves, enlarged tongues, squashed faces, intestinal blockages, immune deficiencies, and diabetes are some of the recorded complications.  When cloning does not produce a normal animal, many of the difficult pregnancies cause physical suffering or death to the surrogate mothers.  (Kastel)

Additionally, the widespread adoption of cloning could lead to the dramatic loss of genetic diversity in livestock.  This may leave farmers and our nation’s food supply susceptible to devastating epidemics due to a monoculture gene pool.

However, in the increasing demand by consumers to know where the food is sourced cloning may very well lead many to seek out and purchase whole, pure products such as grassfed and organic foods.  Grassfed and organic production protocols represent some of the last bastion of authenticity in the human food chain.

The National Organic Program at the USDA and the American Grassfed Association have made it very clear that cloned animals and their progeny are strictly banned from the livestock production models.

Consumers concerned about experiments with their food supply or humane treatment of livestock are very uncomfortable with cloning technology.  A recent opinion poll conducted by the Food Information Council found that 58% of American surveyed would be unlikely to buy meat or dairy from cloned animals, irregardless if the FDA said it was safe.

Patricia Whisnant wrote a Statement for the Records for the U.S. House of Representatives. Click here to  read Dr. Patricia Whisnant’s statement for the hearing.

By Andrew Gunther

At a hearing of a House Energy and Commerce subcommittee on Wednesday, July 14, 2010, a representative of the United States Department of Agriculture (USDA) finally caught up with the rest of the world – and his peers at the Food and Drug Administration (FDA) and Center for Disease Control and Prevention (CDC) – and admitted that the use of antibiotics in farm animal feed is contributing to the . . . .
Click here for the full article

This past summer, AWA supporter Chef Bill Telepan issued a challenge to Mark and Dr. Patricia Whisnant of American Grass Fed Beef—bring him some grassfed beef that he deemed worthy of using in his famous burger and he would make the switch from the beef his customers had come to love. And so, on a muggy New York City afternoon, a small crowd gathered to see the gloves come off as 100% grassfed took on heavyweight conventional grain-fed. In a stunning upset

To read more of this article please click link below
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Grazing America 2007

Building a Bridge between the Farm and the Table

The American Grassfed Association is the name that speaks for grassfed production.Dr.Whisnant has served as President of this organization for two years.The AGA’s fourth annual conference will be held November 1-3 at the Sheraton Austin Hotel, Austin,Texas.This event will bring together grassfed producers with the consumer and end users (retailer, customer, and chef) to network, learn and share information in the direct route between the farm and the table.

The list of speakers and presenters include:

John Mackey,CEO and founder of Whole Foods Market
Martin O’Connor,Branch Chief of USDA Agricultural Marketing Service
Jo Robinson,author of Pasture Perfect
Linda Faillace,author of Mad Sheep- the True Story behind the USDA’s War on a Family Farm
Rick Bayless, noted author and award winning chef-restaurateur
Gary Nabhan,author of Coming Home to Eat
Monica Pope,one of Texas’ treasured chefs and restaurateur

The conference will cover the full range of topics for producers from forages, genetics, animal handling, economics, and marketing.

Innovative chef demonstrations will be scheduled throughout the conference on how to use grassfed products and the merit of whole carcass value.There will be a butchering class as well as a cheesemaking and tasting class.

In addition to the educational courses there will be tours to some area farms and a presentation by RAFT (Renewing American Food Traditions),a cooperative effort of the Chefs Collaborative, Slow Food, and American Grassfed Association.

If you are a grassfed producer, a grassfed retailer, a writer who deals with sustainable agriculture, a concerned consumer or someone who lives in the area please plan to come by the event.You can find out more information by going to www.americangrassfed.org and click on the conference page.  Even if you don’t want to attend the conference some of the events book separately, such as the opening reception where John Mackey will speak, the RAFT picnic,the chef demos and the cheesemaking class.