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

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

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