Tonight was “dad’s night to cook.” We just picked up some fresh zucchini and yellow squash from the local farmer’s market last night (I stuffed and barbecued a big one last night for supper), had some hamburger thawed in the fridge, so I probed my memory and decided on a casserole.
The recipe is fairly simple, brown a couple of pounds of ground beef and set aside. Slice and sauté a couple large squash in olive oil, I use oil grown by my friend Irv Leen of Gold Rush Farms, and set aside. Mix thinly sliced mushrooms, a couple of cups of sour cream, a cube of melted butter and a roll of crushed Ritz crackers with the beef. Spread the beef evenly in the bottom of a 9 x 14 casserole dish. Spread the sautéed squash on top of the beef and then add a couple of cups of shredded cheese over the top. Place in the oven at 350 for about 20 minutes and supper is served!
While waiting the 20 minutes for the casserole to bake, I began to think about the past several weeks… I have been to Washington D.C. to meet with reporters and writers about the use of antibiotics in livestock, discussed organic and conventional production and grassfed vs grainfed beef…PEW held a discussion in Chicago on antibiotic use and superbugs…and Panera launched a campaign insinuating that farmers who use antibiotics are lazy. I recommend you take a look at a well written post by my friend Carrie Mess “Dear Panera Bread Company” and “Here’s What Panera had to say…”
Now you are probably asking yourself, what in the heck does this have to do a squash casserole?
Well, remember that ground beef I used, here is the back story.
I own and wear a pink shirt. I even have and wear several pink ties. However, this post isn’t about apparel…sorry.
“Pink Slime” has hit the media yet again in recent days. Several of my friends in social media have inquired what my thoughts were on a number of videos and news reports: Jamie Oliver’s Food Revolution ‘70% of Americas Beef Is Treated With Ammonia,’ Fox News Report ‘Pink Slime in 70% Of Ground Beef,’ and ABC News ‘Where You Can Get Pink-Slime Free Beef,’ were the three most cited.
Can you imagine taking fresh picked fruit, misting it with ammonia hydroxide to eliminate bacteria, sticking it in a blender, cooking it, putting it in a jar and then selling it for human consumption? Most of us do, by purchasing jelly and jam to go with our peanut butter.
Can you imagine taking fresh picked lettuce or spinach, misting it with ammonia hydroxide to eliminate bacteria, putting it in a package, selling it, buying it, opening it, adding croutons, tomato and ranch dressing and then eating it? Many of us do, purchasing prepackaged salad to eat before supper.
This post is not intended to promote, nor condemn the practice of utilizing ammonium hydroxide, but rather to present some facts and allow you to make your own decisions. This is not a “new” process, nor is it solely utilized by the meat industry. The questions are those that I have been asked over the past four days. Read more…
Today I had the wonderful opportunity to speak to the Forest and Vegetation Management Conference in Redding, California. This is usually a short little two hour drive, however, with the current winter storm that finally arrived, there was a bit of snow and it became a 3 1/2 hour trip. Heading south was slow, but fine, slush, packed snow, ice…the usual for our area. Southbound was requiring chains on everything except 4×4′s.
The presentation went very well, I met some wonderful forest revegetators, caught up with some old friends and opened a few doors of opportunity.
My trip home was another story. Northbound was shut down to semi’s and two wheel drives towing trailers, chains on two wheel drive vehicles and 4×4′s were with snow tires were fine. Over the course of the two hours from Redding north, I could not believe what I experienced. Read more…