The Farmer and the Grill
A guide to grilling, barbecuing and spit-roasting grassfed meat …and for saving the planet, one bite at a time.

Paperback: 168 pages, $17.95 per copy.

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The Grassfed Gourmet Cookbook: Healthy Cooking and Good Living with Pasture-Raised Foods.

Paperback. 269 pages Eating Fresh Publications, 2004

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Wholesome Home Cooking: Preparing Nutrient-Dense Foods By Katie L. Stoltzfus Collection of Pennsylvania-Dutch and Home-style recipes written with the principles of the Weston Price Foundation at heart (healthy fats, whole grains, natural sweeteners, cultured and fermented foods), and the idea of everyday cooking in mind. Compiled from the recipes from members of the Amish Community.

The single greatest mistake people make when preparing grassfed meat is that they overcook it. Here is yet another attempt to spare the world from ruining some of the most delicious, most nutritious food available.

This little piece of magnetic advice was inspired by all my wonderful friends who have a habit of calling the house 15 minutes before they serve dinner to find out when they should take their meat out of the oven or off the grill. When I remind them that they have internal temperature charts for cooking grassfed meats in both of my cookbooks, the reply is always the same “Yeah, but it’s quicker to just call you.” Ok. Well, now it should be quicker to look at your refrigerator door. This magnet lists all the ideal internal temperatures that I recommend for cooking reliably-sourced grassfed meat, including beef, veal, lamb, pork and poultry. Since my temperature recommendations vary quite a bit from the USDA’s recommendations, I’ve listed both.

These magnets are 3"x5", and strong enough to hold 3 sheets of paper or a macaroni collage. And, I’d just like to add, this product is not a cheap gizmo imported from China. It’s made locally, right here in Schoharie County, by the folks at Harva Corporation.

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