Why Grass-Fed, Grass-Finished Beef? w/ Bill Kurtis of Tallgrass Beef

Join me as I interview Bill Kurtis, investigative journalist, and founder of Tallgrass Beef Company, on why grass-fed, grass-finished beef is better than conventional beef, even organic or natural beef!

Learn the difference between grass-fed, grass-finished beef vs. grass-fed, grain-finished beef. Learn what “natural” and “organic” means in regards to beef. Bill shares the major health benefits, to both the animal and humans, of grass-fed, grass-finished beef, He also explains the major, chronic health consequences of our current industrialized model of raising meat.

Did you know that approximately 70% of antibiotics made for humans are used on industrial raised cattle. This practice is causing super viruses and bacteria to emerge that are completely resistant to our current antibiotics. for this reason, there is a bill that is trying to stop the use of human antibiotics on animals. The reason they are given antibiotics is because they aren’t made to eat or digest corn and this causes them to get really sick.

Learn how the current farming model– major agricultural business, industrial farming, and factory farming–are the leading contributors to global warming. Learn how sustainable, grass-fed farming actually reduces the carbon footprint and it is the right farming for our planet.

Did you know that you will lose 6 pounds in one year without trying just by changing your meat to good quality meat, especially your beef. Become a locavore and support your local farmer, you’ll be glad you did. Every time you open your wallet you are voting; rethink the way you eat, farm to fork!

Founded in 2005 by broadcast journalist Bill Kurtis, Tallgrass Beef Company is the industry leader in the production of grass-fed, grass-finished beef in the United States. After purchasing his 10,000 acre ranch near the town of Sedan, Kansas, Kurtis was compelled to find a sustainable method of raising cattle that was not only good for the environment, but also the animals themselves and the American food consumer. This was the genesis of Tallgrass Beef Company.

Today Tallgrass Beef Company is comprised of a network of family farmers and ranchers across the United States that produce grass-fed, grass-finished cattle according to a strict set of protocols. These stringent standards ensure that food consumers are buying the safest, healthiest, most nutritious beef possible. Tallgrass Beef is a favorite among consumers seeking a healthy, humane source of beef. In addition to being available for purchase by consumers online, Tallgrass Beef became the first grass-fed, grass-finished product served in many of Chicago’s finest restaurants, with a roster of clients featuring James Beard Award Winning chefs Rick Bayless, Charlie Trotter, George Bumbaris and Sarah Stegner. Harry Carays, Praire Grass Café, Frontera Grill, and Topolobombo serve Tallgrass. The brand has expanded to the west coast where Tallgrass Beef is available in San Diego, Los Angeles, San Francisco and Seattle. Tallgrass Beef products are also available in select grocery stores, including Sunset Foods and Fox & Obel in Chicago; Fairway Markets in New York; and Sendik’s Markets in Milwaukee.

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Purchase Deborah Krasner’s book Good Meat for phenomenal recipes especially for grass-fed, grass-finished beef!

Anthony Terlato: Up Close & Personal

Join me as I interview the legendary Anthony Terlato. A true visionary, Anthony J. Terlato has led the evolution of the fine wine industry for more than half a century. Whether the role has been retailer, distributor, importer, marketer or winery and vineyard owner, Terlato has achieved success at every level of the wine industry. Throughout this legacy, he has remained true to a simple principle: Put quality first, because only quality endures.

As Chairman of Terlato Wine Group (TWG), the parent company of several businesses specializing in the marketing and production of exceptional wines, Terlato’s passion for quality is evident in every bottle of wine the company markets and produces. In January 2003, Wine Enthusiast Magazine honored Terlato as its “Man of the Year.” In presenting him with its most prestigious award, the editors credited him with “changing the way Americans drink” by bringing quality Italian wines to the United States. Visit them TerlatoWines.com

Read his remarkable memoir Taste: A Life In Wine.

Michael Chiarello’s BOTTEGA Ristorante

I think I live a very adventurous life. Similar to my dad, I just get up and go and see what the world has to offer me today and go where the wind blows me. I’d like to think I have a very free spirit that just embraces what seems to come along. I rarely make plans, I mean I have an idea of what I’d like to get done in a day, but leave a lot of room for spontaneity and creativity. I sorta just wing my life which on most days keeps it pretty interesting.

I TRY to stay open to just about everything not knowing who I might meet or what I might learn from the experience. This attitude has taken me to some pretty spectacular places where I’ve met some pretty fascinating people and have gotten to do some pretty cool things.

This especially seemed to happen to me a lot on my trip to Northern California. When I had free time I would jump in my car and just see where I ended up and it never failed me! Stepping into Bottega Ristorante for a drink and some small plates was just one of those moments because before I left I got to meet chef Michael Chiarello.

If you haven’t been to Bottega’s in Napa Valley, you must go. There are many restaurants in Younteville that are fabulous, but Bottega is exceptionally good, in my opinion. Similar to Thomas Keller’s sustainable, seasonal, terroir driven farm to table concept, BOTTEGA Ristorante is serving up Italian fare with a twist: dishes made to compliment wines. Because Michael believes that wine is an integral part of every meal he really understands how to pair wine and food.

Michael Chiarello, Napa Valley chef, Emmy-winning TV personality, author, and founder of NapaStyle, is creating a lot of heat in the kitchen at BOTTEGA and I’m not talking about his looks either.

At the young age of 8 Michael knew he wanted to be a chef. He attributes this to his father’s stroke that left him paralyzed. As a result, Michael ended up spending much of his time in the kitchen with him mom watching and helping her. There is a great article on Michael is the October 31, Wine Spectator.

In addition to being a top Chef, Michael makes his own award winning estate wines with winemaker Thomas Brown. From grape to bottle Michael has a hand in it all. The grapes used to make his fabulous wines come from the 20 acres of vines in his own backyard which are carefully maintained and cared for using organic, sustainable farming practices. No surprise there!

Good salumi is similar to good wine. The quality of what you start with determines the quality and taste of the end product. While not all vineyards are the same, not all salumi is either. This is why Michael works very closely with Volpi Foods in order to ensure that the best quality meats are used in his dishes and for sale in his store. That is something I really appreciate, but don’t take my word for it!

BOTTEGA Napa Valley
6525 Washington St.
Younteville, Ca
707-945-1050
BottegaNapaValley.com
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Ziata Wines: Karen Cakebread & Winemaker Ann Vawter

Listen to this incredibly interesting interview with Karen Cakebread and winemaker Ann Vawter as they share their stories and wine adventures.

Karen Cakebread
Twenty-two years of representing the Napa Valley and its wines around the world gave Ziata Wines owner/founder Karen Cakebread the desire and know-how to develop her own wine brand, which she named in honor of her mother, Annunziata, and officially launched in March 2008.

Karen is a well-known representative of and cheerleader for the Napa Valley. Her wine experience started with Cakebread Cellars, for which she worked for 18 years. While living in Hong Kong, she assisted with the winery’s marketing efforts in Hong Kong and in Singapore. After moving to the Napa Valley in 1989, she oversaw the winery’s educational, corporate hospitality and international marketing efforts. She also managed the winery’s American Harvest Workshop, an annual event that brings together noted chefs, artisan food purveyors and media to help build awareness and improve the availability and marketability of American wine and food products.

Anne Vawter’s fascination with wine began in her teens in Walla Walla, Washington. As her father was discovering new wines in that region, he imparted his interest to Anne. Having grown up on a dairy farm, Anne had a desire to remain in agriculture, and she set her sights on becoming a winemaker. Anne graduated with a B.S. in viticulture and Enology from the University California, Davis, after which she worked for wineries in Washington, Napa, and Chile. Most recently, Anne has been fortunate to spend four years with Paradigm Winery in Napa Valley under the tutelage of Heidi Barrett. Anne is now excited to be working with a small number of excellent wineries as their winemaker, helping to produce wines that best express the goals of these fine properties, as well as launching her own fine wine: RedMareWines.com

2008 Ziata Pinot Noir

2009  Ziata Sauvignon Blanc