Posts Tagged ‘offal’
Posted by Joey Hernandez / Tuesday, February 28th, 2012
Babies and parents get your liver grub on!
Offal is not awful for anyone, including babies. In fact it’s one of the first baby foods recommended by Certified Nutritionist Jen Allbritton from Weston Price:
All liver is rich in iron and other minerals, choline, and B vitamins, especially all-important B6 and B12. Liver from ruminant animals (cow, lamb and game) is our best food source of vitamin A; pig liver is loaded with vitamin D; liver from poultry contains about half the vitamin A as beef or lamb liver, but may be the best of all the livers with its nice balance of vitamins A, D and K2.
While not everyone is a liver lover, it is safe and recommended to feed to babies. Other organ meat to consider: sweetbread, kidneys and heart. But, as always it is a great idea to consult with your pediatrician as to when your child can begin indulging in the lusciousness of internal organs.
Photo: shutterstock/Gts
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Posted by The Editorial Desk / Friday, May 14th, 2010
(Image: Bartolomeo Passerotti)
Arlingtonians are getting a new sustainably-focused protein pipeline today courtesy of EcoFriendly Foods‘ satellite butcher counter at the always community-minded Westover Market.
EcoFriendly specializes in humanely-raised animals plucked from 40 family farms spread across Southwestern Virginia and the North Carolina.
“We’re going to bring pretty much the full line of EcoFriendly products,” EcoFriendly co-founder Bruce Saunders said of his vision for the full-service butcher shop.
For the initial roll out, Saunders plans to whet people’s appetites with: “steak-ready” cuts of beef, ground pork, beef and lamb, marinated kebabs, homemade meatballs, meatloaf mixes and make-at-home stir-fry kits (fresh basil, garlic, shallots and hot peppers bundled with the ground protein of your choice).
Discerning carnivores can also claim their share of fresh rabbit, a whole Duroc pig, two spring lambs and the 1/2 side of raw beef Saunders will carve on demand.
Future additions to the display case could include: pasture-raised poultry, homemade sausage–Saunders suggested they would likely lead with a sage-black pepper breakfast blend, as well as bulk, hot and sweet Italian sausage–and marinated beef hearts. Meanwhile, anyone looking for hard-to-find offal or special orders (Saunders envisions filling whole ham, pork picnic shoulders, suckling pig and brisket orders on a case-by-case basis) can take advantage of the shops newly minted email address: westoverbutchershop@yahoo.com
Meanwhile, Saunders suggested that anyone worried about boosting their beef intake after all the media harping about slack regulation should know EcoFriendly maintains a strict, single-animal per grind policy.
“We’re calling it the 1-cow revolution,” he said of their closely monitored and readily traceable production practices.
The operation gets (quietly) underway today at noon, with a full-on grand opening–think: pig roast, beer garden and possibly some live entertainment–scheduled for Saturday, June 5 at 2 p.m.
–Warren