Skip to main content

Grass-Fed (NOT Grass-Finished) Burgers

This past weekend I took the boys up to Half Moon Bay for a preview of the new venture that Kevin Koebel - of Local FATT fame - is opening this month. Click here to read my piece on Ground Up Burgers for Edible Monterey Bay; it went live on their blog this week.

We tasted no less than 5 different kinds of burgers - burgers with kimchee, burgers with dandelion greens, burgers with candied Meyer lemon, burgers with house-cured bacon. SO delicious!

On the way up there, we talked about the difference between grass-fed, grass-finished, and corn-fed cattle. I explained that corn is not a healthy diet for cows' intestines. I didn't realize that Dylan was paying attention as well as he did. And while we were there, he ate but spent most of the time coloring their logo in the kids' section. But somehow, he absorbed the information.

Here is food awareness in action...I had a meeting at the school last night. So, Jake took them to grab burgers at a local joint after Riley's mandolin lesson. I was oddly proud and slightly mortified all at the same time by this story.

Ground Up Burger's WILBUR - with house-cured bacon and melted cheddar

When my husband took the boys to pick up burgers last night, my 9-year-old stepped up to the counter and asked, "Is this grass-fed beef? Not grass-finished, but grass fed?!? Because my mom says that corn isn't really good for cows."

I should add, however, that their answer - of corn-fed - didn't stop him from chowing down, happily, on his burger! He just wanted to harass the staff, apparently. But at least he understands what kind of burger he should be eating.


  1. That is so cool you contribute to "Edible." Anytime we travel to a new city, that is the first thing I seek out if they have one. Love the story. We should all be asking that question!

  2. @Debra, yes! It's a great publication and teeming with local tips.


Post a Comment

Popular posts from this blog

Caulibits Crni Rižoto (Croatian Black "Risotto") #Whole30

Last week, I participated in the Wine Pairing Weekend event 'New Year, New Wine." I paired Crni Rižoto with Dingac Vinarija’s Pelješac...and you can read my post: here . I was pouring a Croatian wine and decided to make a traditional Croatian dish. Every seafood restaurant in Croatia has a  Crni Rižoto  (black risotto) on its menu.  Crni Rižoto  is risotto dyed black with squid ink; I used cuttlefish ink for the same effect. However, since arborio rice is not Whole30 compliant, I made a version for myself that used caulibits instead of rice. Ingredients 1 C fish stock (or a combination of fish stock and vegetable stock) 1 T olive oil 1 medium shallots, peeled and minced 1 cloves garlic, crushed and minced 1/4 lb shrimp 1/4 lb squid tubes, cleaned and sliced into rings 1/4 lb scallops 1/4 lb clams, scrubbed 1/4 lb mussels, scrubbed 4 C caulibits, or chopped cauliflower 1 T fresh parsley, minced juice and zest from 1 organic lemon 1 t cuttlefish ink

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t