What's Your Beef? | Food + Drink Features | Seven Days | Vermont's Independent Voice

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What's Your Beef? 

More grass-fed fodder

Published April 17, 2007 at 8:26 p.m.

Did the article on grass-fed beef whet your appetite? There are lots of ways to learn more about the topic at a few upcoming events.

The Garden Café at the Stepping Stone Wellness Center in Lyndonville will offer a series of three classes on preparing grass-fed beef. On April 20, the focus will be on utilizing ground beef; April 27 will center on roasts. On May 4, the instructor will cover steaks.

The two-hour classes are $40 each, or $99 for all three. Cost includes the full meal and an informational packet to take home.

On April 24, Doug Flack of Flack Family Farm will give a seminar and tasting called "Local Foods and You" at the St. Albans Free Library. Call 524-1507 to register.

Want to get more Flack? Check out "ReGenerations," a two-part show on Vermont Public Television. The first segment, which airs on Wednesday, April 18, at 7:30 p.m., shows how Abe Collins and Ted Yandow of St. Albans partnered up to "turn a grain-fed dairy farm into a grass-fed operation." The second segment, premiering on April 25 at 7:30 and featuring Flack, is about how "local food production and the regeneration of farms are critical for a sustainable future." The press release calls him "a champion of the nutritional value to humans of the fat from the meat and milk of grass-fed cattle."

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About The Author

Suzanne Podhaizer

Suzanne Podhaizer

Former contributor Suzanne Podhaizer is an award-winning food writer (and the first Seven Days food editor) as well as a chef, farmer, and food-systems consultant. She has given talks at the Stone Barns Center for Agriculture's "Poultry School" and its flagship "Young Farmers' Conference." She can slaughter a goose, butcher a pig, make ramen from scratch, and cook a scallop perfectly.


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