It's ok to eat meat

Mary Ellen Cammack, National Beef Chairman for WIFE (Women Involved in Farm Economics) had an excellent article in the February 2009 edition of WIFEline on Meat Inspection in the United States which is backed by the Food Safety and Inspection Service (FSIS) of the U.S. Department of Agriculture. "While a form of federal inspection began as early as 1891, inspection as we know it today, actually dates from the Meat Inspection Act of 1906. Wild animals, fish and game are not subject to provisions of the federal meat inspection law. Food products derived from such species are covered by state and local ordinances and, if shipped in interstate or foreign commerce, are subject also to the provisions of the Food, Drug and Cosmetic Act which is administered by the Department of Health and Human Services." For the complete article: www.WIFEline.com February 2009 issue.
"Lean beef is a naturally nutrient-rich source of several essential vitamins and minerals we need to live well and prevent chronic disease. A three-ounce serving of lean beef is an excellent source of protein, zinc, vitamin B12, selenium, and phosphorus; and a good source of niacin, vitamin B6, iron and riboflavin." Source: The Beef Checkoff through the National Cattlemen's Beef Association. I Love Meat! Besides which, Nebraska is #1 in the nation for commercial red meat production, #2 in all cattle and calves and all cattle on feed. In Nebraska in 2007, cash receipts from farm marketing contributed over $14 billion to Nebraska's economy of which the livestock industry accounted for 57% of that total. Source: USDA NASS Nebraska Field Office. Talk to a farmer or rancher, get to know the people who produce your food, how we care for the animals, and how we protect the environment. It's ok to eat meat!

The farmers fixin is a project for a Vegetable/Starch/Protein Culinary Arts class that I am currently taking. I am a family farmer who is interested in expanding my skills as well as sharing the agricultural perspective of "field to fork." Today, each farmer/rancher involved in American agriculture, of which I am a part, produces safe, abundant, healthy food and fiber for 144 people at home and abroad.

The mid-term exam focused on fennel. According to Cooking Light, "Fennel is often unrecognized or misunderstood, but has culinary versatility worth exploring. Fennel is a licorice-flavored member of the parsley family and one of Italy's most popular vegetables." Most fennel is grown in California, although in The Cook's Garden catalog, seed is available and I am planning to try and grow some in my Great Plains garden this year. The bulb can be used raw in salads, or braised, sauteed, roasted or grilled. The fronds, bright green and feathery are used as a garnish. Fennel seed is what I used in the Cooking Light Jan/Feb 2010 issue Roast Chicken with Balsamic Bell Peppers. It was delicious. Be sure and get a nice brown, caramelized color on the breast. Another way to achieve the anise flavor is by using star anise. In the Food Lover's Companion, star anise comes from the magnolia family. In Asian cuisines, it is a commonly used spice, tea flavoring, and a ground ingredient in Chinese Five-Spice powder. Star anise is also used to flavor liqueurs and baked goods in Western cultures.