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Tender Grassfed Barbecue: Traditional, Primal and Paleo by Stanley A. Fishman
By Stanley A. Fishman
Link to Tender Grassfed Meat at Amazon
By Stanley A. Fishman



I am an attorney and an author, not a doctor. This website is intended to provide information about grassfed meat, what it is, its benefits, and how to cook it. I will also describe my own experiences from time to time. The information on this website is being provided for educational purposes. Any statements about the possible health benefits provided by any foods or diet have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease.

I do receive some compensation each time a copy of my book is purchased. I receive a very small amount of compensation each time somebody purchases a book from Amazon through the links on this site, as I am a member of the Amazon affiliate program.

—Stanley A. Fishman, author of Tender Grassfed Meat


The Lonely Truth, Real Food, Second-Hand Smoke, and Hope

By Stanley A. Fishman, author of Tender Grassfed Meat and Tender Grassfed Barbecue

The Flame
Creative Commons License photo credit: Aaron Escobar

Sometimes, knowing the truth can make you feel lonely and isolated.

Almost everyone who has switched to real food and grassfed meat knows what I mean. Nearly everyone you know eats factory food, and considers it normal. Most people accept what the media, the medical profession, the food industry, and conventional belief tell them about food. And when you reject factory food, you are often alone. People, especially family members, can get very angry at you, especially at social occasions when you will not eat what they eat. Or when you will not let your children eat the candy and other factory foods they want to give them. At the same time, they will be horrified that you actually eat saturated animal fat, plenty of real red meat, and butter. I have lost count of the times that friends and family members have claimed that my real food diet will cause all kinds of fatal diseases. Some of your friends and family may even consider you crazy.

In fact, the very fact of trying to eat only clean, wholesome food has been described as a mental disorder. See Eating Healthy Is a Mental Disorder? Nonsense.

It takes real courage to step out of the herd, to think for yourself, to learn and adopt a better way of eating. And it has consequences, both social and personal.

But take heart. Eventually, the truth that most people now reject will become accepted. The time will come when the truth about real food and grassfed meat will overcome the lies and biased studies that keep people eating factory food. But only if enough people stand strong and keep to their principles.

This is not a fantasy. I have had an experience where my “crazy” belief eventually became the conventional belief.


The Truth about Second-Hand Smoke

Second-hand smoke is tobacco smoke that you do not inhale from a cigarette or cigar, but inhale from the air. As a matter of common sense, tobacco smoke is tobacco smoke, and breathing it into your lungs will do harm, whether you get it from the air, or from a cigarette.

But many years ago, the tobacco companies funded studies that claimed that second-hand smoke was completely harmless. And these studies were accepted as absolute fact, by almost everybody.

When I was eleven years old, almost everybody believed that second-hand smoke was harmless because of the studies. But second-hand smoke made me choke and wheeze, I was more sensitive to it than most people. When I was exposed to it, and breathed it in, I hacked and coughed and could not control it. My parents were concerned the first time this happened, and took me to a doctor. The doctor told them that second-hand smoke could not possibly harm me, and that I was “faking it.” If only that was true. My parents believed anything any doctor told them. They got very angry at me, and threatened severe punishments if I did not “stop it.”

Later that week, my father’s second-cousin, who had a PhD in something, visited our home. He started smoking, filling the air with second-hand smoke. I tried hard not to choke and cough, but my efforts failed. The PhD pronounced that my cough did not sound “real.” I said the smoke was choking me. He stated that studies proved conclusively that second-hand smoke had no effect on anyone, and that I must be faking it. He told my parents that I should see a psychiatrist. As far as my parents were concerned, that was the final word. After all, he was a PhD. They refused to listen to me, and I was severely punished.

Seeing the psychiatrist made things even worse. He insisted that the studies proved that second-hand smoke could not affect anyone, and that I was faking it for other reasons. Since I knew I was not faking anything, and that the smoke made me choke, I would not “confess,” which angered him. He finally told my parents that I would not cooperate and was defying him. Fortunately, psychotropic drugs were not routinely given to children at that time. However, my parents inflicted more punishments on me, but no amount of punishment could stop me from choking and coughing when I breathed second-hand smoke. My parents lost all respect for me, and treated me with contempt. We became adversaries, and I was very unhappy. I thought something was wrong with me, that I was a bad person. It terrified me to think that I might be faking it without even knowing it. At the age of eleven, I began to believe that I was crazy, to some degree. My schoolwork and social life suffered greatly, because I was not the same child.

When I became a young adult and made my own decisions, it suddenly hit me that I was the only one who could possibly know how tobacco smoke affected me. No matter what those studies found, they did not study me. I decided that what I experienced had to be real–for me.

I avoided tobacco smoke whenever I could, and breathed as shallowly as possible when I could not. On social occasions, I politely asked people not to smoke, telling them I was sensitive to it. Many people would agree to what I asked, and many would not. I lost a lot of potential friendships that way, but I stayed true to what I had learned from my own experience.

Over the years, many people who suffered from second-hand smoke came to realize that the studies were wrong. They organized and made their voices heard. They got the attention of some scientists, who began to reinvestigate the issue. These people held their ground and insisted that what they had was not a mental illness, but actual harm from second-hand smoke.

Many years later, the fact that second-hand smoke is almost as harmful as smoking was proved without doubt. All the biased studies paid for by the tobacco companies were wrong. Laws that restricted smoking were passed to protect people from this harmful second-hand smoke. I had been right, all along, even when I was an eleven-year-old boy.

The truth about second-hand smoke finally broke through the deception and biased studies, and became accepted.

The same will happen to the truth about real food. The sooner the better.

The Truth about Real Food Will Come Out

If you try to eat only real food, and to protect your family and children from factory food, you may feel alone. But you are not alone. There are more of us every day, and the movement is growing. Keep going with what you know is true, and do not be discouraged by the lack of knowledge of those around you. They have received a huge amount of propaganda designed to keep them eating factory food, and they get more of this propaganda every day.

And something wonderful is happening. The biotech industry financed a number of studies claiming that GMOs were harmless and the same as other food. This is the reason behind the fact that GMOs are not labeled. Yet an initiative that will require the labeling of foods containing GMOs is on the California ballot this November, and is still winning in the polls despite the massive marketing campaign against it that has been financed by Monsanto and other giants in the biotech and food industries. You can find out more about how to support Proposition 37 at: Yes on Prop 37.

I encourage you to politely and calmly continue to do your reasonable best to eat real food, and reject factory food, when possible. Eating real food is much better, and the fact that most people do not know this does not change the truth about food.

The more people who know about real food and spread the word, the sooner our truth will spread. And the day will come when everyone knows the truth about food. And that will be a great day for everyone except a few greedy corporations.

This post is part of Monday Mania, Fat Tuesday, Real Food Wednesday, Fight Back Friday, and Freaky Friday blog carnivals.

Good Meat Comes from Nature, Not a Test Tube

By Stanley A. Fishman, author of Tender Grassfed Meat and Tender Grassfed Barbecue
Test tubes
Creative Commons License photo credit: Håkan Dahlström

Stem cells from cows are cultivated in a vat full of chemicals, including serum from animal fetuses. They multiply up to 30 times, and grow into something resembling muscle fiber. They twitch spasmodically in the vat. They are attached to strips of Velcro to stretch them out. They will be complete when they reach a size 3 centimeters long, by 1.5 centimeters wide, half a millimeter thick.

What is their purpose?

To replace meat.


The Frankenburger

The scientists who have created these twitching fibers have predicted that they would have a “hamburger” ready for cooking this coming October. 3,000 of these “muscle” fibers will be combined with 200 similarly created “fat” fibers to create a “hamburger.” Sound more like a frankenburger to me.

No information has been provided as to whether this frankenmeat will continue to twitch until bashed into submission with a meat hammer, or whether it will be “killed” in some other manner before cooking. Or perhaps it is meant to be cooked alive, and will contract in agony on the grill.

What could it possibly taste like?

What nutritional value could it possibly have?

Why would anybody want to eat it?

Could this possibly replace a real grassfed hamburger, from a real steer grazing on green, living grass?

Perhaps the best answer to the question of what it will taste like was provided by the creators of this stuff, who plan to ask a famous chef to cook the first one. Expect him to season it heavily, and I mean HEAVILY. If this stuff fulfills its purpose and replaces meat, expect the MSG industry to expand substantially.

It would have little or no nutritional value, as nothing like it has ever been produced by nature, or eaten by humans. Muscle fibers and fat from cells that have never been part of a whole living animal would not be meat, and have no natural nutrients. We have no way of knowing how our bodies would react to this stuff.

I cannot imagine why anyone would want to eat it.

There is no way it could ever replace a grassfed hamburger, from a real steer, raised in the sun, grazing on the living grass, full of vital nutrients straight from nature, cooked to perfection.


The Plan to Replace Real Meat

The creators of this technique have been quoted as saying that there would be a limited herd of donor animals in the world, which could provide millions of times more “meat” using this process.

It appears that the rest of the world’s meat animals would be done away with, as they would no longer be needed.

There also would be a limited donor herd for pigs, lambs, and chickens. This lab grown “meat” would be all that was available. This “vision” has actually attracted the support of vegan organizations that want artificial meat developed. The project is being financed by an anonymous donor, who was described as a household name, who turns everything he touches into gold.

This sounds like vegan heaven, but it would soon turn into hell for everyone, as fertile soil turned into deserts without grazing animals to renew the land. A mass slaughter of the world’s farm animals would take place, and the lost breeds could never be replaced. Countless species that depend on good soil would quickly become extinct. Grazing animals are a vital part of nature’s balance, and life as we know it will not survive without them. In a matter of years, the only food available would be created in a lab, or taken from the sea. Mass starvation would be the most likely result.


The Products of a Lab Can Never Equal Nature

There is an incredible arrogance among many scientists, who seem to think that they can create foods that are just as good as those provided by nature. That is just not true. No artificial food is even remotely comparable to real food. People who eat a lot of artificial food often get sick, obese, and depressed.

Scientists understand part of the picture, but their knowledge is always incomplete. New nutrients in nature are constantly being discovered, and the very fact that these new nutrients are discovered proves the incompleteness of the information relied on by scientists. The way most nutrients interact with each other is not known to science. Since they only have incomplete data, and do not understand the whole picture, how could they possibly design a nourishing artificial food?

Our bodies were meant to eat the foods provided by nature, and humanity has eaten those foods for hundreds of thousands of years. Nature contains every nutrient our bodies need. The meat and fat of grassfed animals is the oldest human food, and our bodies thrive on it. Cooked properly, it is delicious and satisfying. It rebuilt my health, and has done the same for many others.

Dr. Weston A. Price, who learned more about nutrition than anyone else, said:

“Life in all its fullness is mother nature obeyed.”

Completely true. When we follow the laws of nature by eating the traditional foods of our ancestors, we are strong, healthy, happy and long lived. We must return to the foods nature has provided for us, not eat lab-created abominations.

If I have a choice, I will never even taste the frankenmeat. I will just eat grassfed.

This post is part of Monday Mania, Fat Tuesday, Real Food Wednesday, Fight Back Friday,  and Freaky Friday blog carnivals.

Eating Healthy Is a Mental Disorder? Nonsense!

By Stanley A. Fishman, author of Tender Grassfed Meat and Tender Grassfed Barbecue
Arlington: Courthouse Farmers Market
Creative Commons License photo credit: cliff1066™   Is it a “mental disorder” to make a pleasant trip to a Farmers’ Market to buy healthy organic produce?

The real food movement is a real problem for the food industry and the medical industry. More and more people are refusing to eat foods containing artificial ingredients. More and more people are refusing to let doctors tell them how to eat. More and more people are avoiding foods containing toxins, chemicals, and preservatives. More and more people are thinking for themselves. Can’t have that. People should do as they are told, by those who know better. So the powers that be are turning to a tried and true method of controlling the masses.

The methods used to keep people ignorant and compliant are many, and the tyrants and exploiters who live off the fear and suffering of others have used a huge variety. One of the most despicable methods is to label people who dare to disagree with conventional belief as crazy. Nowadays, the term of choice is “disorder,” which can be used to condemn any dissenting opinion and dismiss those who hold it as having a mental illness. That way, the truth of the dissenting opinion is never addressed, and the people who have it are condemned, made fun of, often institutionalized, and sometimes killed. Most people become afraid to even consider the dissenting opinion, for fear they will be labeled as mentally ill. A very effective way of killing free thought and preserving the status quo.

The latest use of this freedom killing method is the creation of a “mental illness” called “Healthy Eating Disorder,” which is usually called by the scientific-sounding name they picked for it, Orthorexia. Rhymes with Anorexia, which helps invoke the fear of a known disease. If it sounds like a mental disease, it must be a mental disease, right? If you avoid foods that contain chemicals, preservatives, GMOs, or any toxins, you are mentally ill with this so-called disorder. I kid you not. Psychiatrists have actually been quoted saying that this is a “serious mental disorder,” which can lead to “malnutrition,” social isolation, obsessive behavior, and many other horrible consequences, including death.

In other words, if you try to avoid eating toxins, if you try to only eat the healthy, unmodified foods of our ancestors—you are mentally ill and should be treated with psychotropic drugs. I suppose the only way you can avoid being labeled mentally ill is to eat the worthless factory foods industry promotes without hesitation or complaint.

This is nonsense. But it can and will be used to control our behavior. Unless we reject this evil and cynical fiction for the nonsense it is.


Some Examples of How Accusations of Mental Illness Were Used To Maintain The Status Quo:

Most people have never heard of Dr. Ignaz Semmelweiss. Yet Dr. Semmelweiss has saved the lives of more women than anyone who has ever lived. During his time, and before, in Europe and the U.S., many women died from a horrible, painful disease. It was called childbirth fever. Fatality rates ranged from fifteen to eighty percent. A woman was at great risk of getting this horrible disease every time she gave birth. Many millions of women died from this illness.

The medical profession of the day could do nothing to cure childbirth fever, and treated it as a normal risk of giving birth.

In the mid-nineteenth century, Dr. Ignaz Semmelweiss, a Hungarian obstetrician, began doing something remarkable. He began washing his hands before assisting in childbirth. Semmelweiss noticed that his patients did not get childbirth fever. He assisted a number of women, from the rich to the poor, and they did not get this horrible disease that was so common. Semmelweiss decided that all who assist with childbirth should thoroughly wash their hands. He vigorously advocated his theory, and was astounded and dismayed when most doctors refused to wash their hands, despite his findings. He wrote letters to newspapers, letters that offended the medical profession. The doctors denounced Semmelweiss as insane. Semmelweiss was lured into visiting a mental institution. When he realized that the real purpose of the visit was to commit him, he tried to leave. He was savagely beaten by the brutal thugs used to control the inmates, and committed. His wounds became infected, and he died within two weeks. An autopsy revealed severe internal injuries from the beating.

Yet Semmelweiss had managed to publicize his findings enough that more doctors began to experiment with them. Eventually it was realized that childbirth fever was caused by the filthy hands of doctors and some midwives. And it became standard practice to wash and clean the hands before assisting in childbirth. Childbirth fever almost completely disappeared.

The old Soviet Union had a problem. Many of its citizens were complaining about the harsh conditions and constant shortages, and were expressing their opinion that the system did not work. The government decided that, since Soviet Communism was the best governmental system on earth, anyone who questioned or criticized it must be mentally ill. Tens of thousands of Soviet citizens were drugged or sent to mental institutions for questioning the system. The very fact that they complained was taken as proof they were mentally ill and needed “treatment.” This so-called mental disorder disappeared when the Soviet Union was overthrown.

Both Dr. Semmelweiss and the Soviet citizens were perfectly sane. Yet they were labeled as mentally ill and forcibly committed and/or drugged. Their real crime was to find a better way of doing things that threatened the established powers of their societies.


Now Comes Orthorexia

When I first read an article treating Orthorexia as a serious mental disorder, I thought it was a joke. Unfortunately, it was not.

The basic theory of this non-existent “disorder” is the idiotic claim that being concerned about the content and quality of your food is a mental disorder that requires treatment.

If you avoid foods containing toxins, pesticides, or particular ingredients such as soy, sugar, corn, or GMOs, you are considered mentally ill. That is nonsense! If a “disorder” claims that not wanting to eat poison is abnormal and crazy, then the disorder is nonsense. Most people in history, over the entire globe, were deeply concerned about the safety and quality of their food, and paid a lot of attention to it. It is only in modern times that people have blindly eaten whatever the food industry places before them. I consider it vital to consider the quality and content of my food, and my health has improved greatly as a result.

Some of the “symptoms” of this phony “disorder” are so ridiculous that I cannot understand how anyone can take them seriously. Here are some of the most idiotic:


Planning the Next Day’s Meals in Advance

Really? I plan the next day’s meals in advance all the time. In fact, I have a general idea of what will be eaten during the week, which enables me to know what foods to purchase. Is there anyone on the planet who sincerely believes that this is a sign of insanity?


Feelings of Happiness, Satisfaction, Esteem, or Spiritual Fulfillment from “Eating Healthy”

This is a problem? Eating real food does create feelings of happiness and satisfaction. What is wrong with that? Do I feel good about the fact that I carefully select and prepare the best real food I can get for myself and my family? You bet I do. Do I feel fulfilled when I eat a great meal of real food free of toxins and chemicals? Of course I do.

And I am certain that all of my many friends in the real food movement have the same experience, and most of humanity has had and cherished this experience throughout history. This is a “symptom” that everyone should be blessed with.


Noticeable Increase in the Use of Supplements, Herbal Remedies, and Probiotics

Well, this must be the ultimate proof of insanity. Anyone who does not use Big Pharma’s drugs is crazy. Anyone who finds a cheaper, safer way to health is crazy. Anyone who tries to make up for our nutrient-depleted soils by taking supplements is crazy. Anyone who uses probiotics instead of drugs is crazy. Certainly this has nothing to do with corporate profits. Actually, this “symptom” has everything to do with profit.

I could give further examples, but I have made my point.

Orthorexia is not a mental disorder. In fact, if the entire human race had the “symptoms” of this “disorder,” and insisted on clean food free of toxins and chemicals, we would all be much better off.

In closing, the very fact that the real food movement has a phony mental disorder being used to try to control us is an admission that we are being heard, and that there are more of us every day. We should not give any credibility or consent to this cynical attempt to control us and should always call it what it is—nonsense.

This post is part of Monday Mania, Fat Tuesday, Real Food Wednesday, Fight Back Friday, and Freaky Friday blog carnivals.

Real Food Is Best with Real Cooking

By Stanley A. Fishman, author of Tender Grassfed Meat and Tender Grassfed Barbecue

Real cooking makes holiday meals special, but it is great for everyday cooking as well.

Real cooking makes holiday meals special, but it is great for everyday cooking as well.

Many people are starting to realize that the traditional food of our ancestors, real food, is much better for us than the chemical-drenched industrial stuff turned out by the big food industry. Fruits and vegetables grown without chemicals, grassfed and pastured meats, real dairy, traditional fermented foods, and other traditional foods, have nourished humankind for thousands of years, and are so much better than the factory stuff, both in taste and nutrition. Real food generally is more expensive, and is harder to find. But it is truly worth it, as you feel so much better and are likely to experience great improvements in your health, vitality, mood, mental functions, and general quality of life. Real food does a great job of supporting the natural functions. After all, real food has been supporting our bodies for uncounted thousands of years, and our bodies have adapted to thrive on it. Factory food has only been around since the twentieth century, and new artificial ingredients and processes are introduced every year.

But real food comes with a hidden price. It is not convenient. If you are really going to switch completely to real food, someone in your family is going to have to cook it. And that someone might as well be you.


The Death of Real Cooking

Once, America was full of fantastic home cooks who were proud of their cooking. This was not limited to women, as many men were proud of their skill at barbecuing and cooking meat. Cooking knowledge was passed down from generation to generation. Home-cooked food was so good that restaurants had a very hard time competing, and had to struggle to provide food that was even better than home-cooked. This posed a huge problem to the processed food industry, as it slithered into existence. Why would anyone want to eat their dead, relatively tasteless food? Much research was done, and three answers were found:

The first was to claim that packaged, factory foods were more “scientific,” and modern. People in the early twentieth century were in awe of science, and this argument alone was enough to get many people to give up lard and switch to hydrogenated vegetable fats, for example.

The second was to claim that certain traditional foods were “unhealthy,” and to finance “scientific” research to prove the so called “unhealthiness.” This was even more successful, persuading hundreds of millions of people to give up the sacred foods of their ancestors for inferior processed substitutes.

But the third technique was the most effective. Convenience. Factory packaged foods were designed to be convenient to prepare. It was much easier to add a few ingredients to a mix, or heat something in the oven or a pan, than to actually cook from scratch. Or you could pour factory dry cereal directly into a bowl, add a few things, or not, and eat it with no preparation at all. The advent of the microwave made things even faster and more convenient, as you could “nuke” a huge variety of packages for just a few minutes, and have something resembling a meal.

It took absolutely no skill or knowledge to prepare food this way, and most Americans simply gave up on cooking. Today, it is estimated that two-thirds of American adults do not know how to cook, though they can pop a package in a microwave, or pour cereal into a bowl, or buy a pre-made salad at the supermarket. People eat a huge portion of their meals at fast food joints or restaurants. But this convenience comes at a terrible price. Malnutrition. Most Americans suffer from malnutrition without even knowing it. Processed and factory foods are far inferior to real food in supporting the natural functions of our bodies. Chronic illness is at an all time high, and many of the afflicted are young adults, which is something new and disturbing. In fact, the physical condition of American youth has deteriorated to such a degree that 75% of those who try to join the military are rejected as being physically unfit to serve.

I believe that switching to real food is the ultimate solution to these problems, and it certainly worked for me and many others. But you cannot get real food out of a package, or just nuke it in a microwave and expect to have a meal. Real food requires real cooking.

Many people complain about the cost of real food, but I believe in the truth of the old saying, “Pay the farmer or pay the doctor.”


The Return to Real Cooking

I cook just about everything from scratch, using real food ingredients. And the benefits to my well being have been enormous. I have gone from being chronically ill to healthy. If you are not used to cooking, learning how to cook might seem overwhelming. But it can be far easier than you might think. Real home cooking is simple, and consists of learning certain skills which are well within the abilities of most people. You do not need to be a fancy chef. And I will share a little secret with you. The more you cook, the easier it gets, if you are on the right path. Eventually, it becomes second nature, like riding a bicycle. And the real food you prepare will taste so much better. And you can take pride in the fact that every meal you make is truly nourishing and helping the natural functions of the people you feed, helping them to feel better and be better in every way. Another benefit is the sheer pleasure you can bring to others with a tasty, home-cooked meal of real food.

There are some excellent resources for learning how to cook real food. The Weston A. Price Foundation has a series of instructional cooking videos on their website, which are very informative and well done. I also recommend Sally Fallon Morell’s excellent cookbook, Nourishing Traditions as a great basic cookbook. It is also full of valuable nutritional information. When it comes to grassfed meat, I recommend what I use, Tender Grassfed Meat and Tender Grassfed Barbecue. I use them regularly. I designed them to be easy to use and traditional. While the inspiration is traditional, I have adapted these traditions to the modern kitchen.

There are other resources, as well, but learning how to cook real food is a very important part of receiving the benefits of real food. Real food deserves real cooking.

This post is part of Monday Mania, Fat Tuesday, Traditional Tuesdays, Real Food Wednesday Freaky Friday, and Fight Back Friday blog carnivals.

Debunking the “Healthiest Meal Ever”

By Stanley A. Fishman, author of Tender Grassfed Meat and Tender Grassfed Barbecue

English Style Prime Rib, page 86, Tender Grassfed Meat

English Style Prime Rib, recipe on page 86, Tender Grassfed Meat

A group of British scientists, who specialize in food research, have designed a menu that they call “the healthiest meal ever.” Their list of dishes and ingredients does not even address the idea of where the food comes from, treating organic and chemical-free as being the same as factory and chemical-processed. While this is a common practice for food scientists, it totally destroys the validity of their argument. Just as bad, the “healthiest meal ever” boasts of avoiding saturated fats, being low-fat, and avoiding the ultimate demon, cholesterol. Never mind that the entire “low-fat is good—cholesterol is death” scam has long been exposed as invalid. This meal also leaves out the healthiest food ever—grassfed meat. Healthiest meal ever? Allow me to disagree, from a real food perspective.

Bear in mind that I have been unable to find the actual recipes, so this debunking is based on the information that has been reported.

The courses in the “healthiest meal ever” will be looked at individually. These are the courses:

Fresh and Smoked Salmon Terrine

Wild salmon is actually a very healthy food. But farmed salmon, the most common kind, is very different in flavor and composition. Farmed salmon is not allowed to roam the ocean as nature intended, and is usually fed food pellets, which is not their natural diet. In fact, many food pellets contain GMO soy, which is something salmon have never eaten before the twentieth century. Farmed salmon are so different from wild salmon that their flesh is colored white, not orange. A dye is added before the fish hit the market to fake the natural orange color of real wild salmon. The scientists fail to specify whether the salmon are wild or farmed, treating them as the same, which is a mistake. Since almost all Atlantic salmon are farmed, this dish would almost certainly be made of farmed salmon. And the other ingredients in the terrine are not even mentioned. Healthy? Not in my book.

Mixed Leaf Salad with Extra Virgin Olive Oil

This also sounds good at first glance. But no specification is made as to whether the vegetables should be grown without chemicals. If they are grown with chemicals, they contain pesticides, which are not healthy. No specification is made as to whether the vegetables are grown with artificial fertilizer or in rich natural soil. This makes all the difference when it comes to nutrient content, as vegetables grown with artificial fertilizer have far less. Even the types of leaf vegetables are not specified. This is an important omission because some raw leafy greens, such as spinach, contain large amounts of oxalic acid, a substance that prevents the body from absorbing vital minerals, such as calcium. To imply that any leaf salad, no matter what the vegetable is, is healthy is simply not true. This might not be so healthy, after all.

High-Fibre Multigrain Bread Roll

This does not sound even remotely healthy. Adding additional grain fiber to bread is a modern practice, not done by our ancestors. We can get all the fiber we need from fruits and vegetables, just like our ancestors did, for uncounted thousands of years. Many people cannot digest modern grains, and many are gluten-intolerant. Since high-fiber is specified, the grains are almost certainly whole grains, which contain large amounts of phytic acid. Phytic acid blocks the absorption of nutrients such as vitamins and minerals. Phytic acid can be neutralized through traditional soaking and sprouting techniques, but those methods are not even mentioned. The grains contained in the “multigrain bread roll” are not specified. Chances are overwhelming that it contains unfermented GMO soy, a substance full of toxins and mock female hormones, both as a “grain” and in the form of soy lecithin. It quite likely contains other GMOs, especially if it contains corn. Once again, the ingredients almost certainly come from grains grown with chemicals and pesticides. Chemicals and pesticides are not healthy. Processed grains like this are high in refined carbohydrates, which have an effect on the body similar to processed sugar. Healthy? Not in my opinion.

Chicken Casserole with Lentils and Mixed Vegetables

When I first read the title of this item, I let out a loud and heartfelt “Yuck!” My wife came over to investigate, and her face twisted in revulsion as she read the title. This dish sounds so horrible, both in title and content, that it could be an entrée in an American school cafeteria. Once again, no attention is paid to where the ingredients come from, treating organic the same as conventional. This dish is touted as “low-fat” and “low-sodium.” This can only mean that the chicken consists of the most boring meat on earth, skinless, boneless, tasteless, flavorless, chicken breast, most likely from a factory farm where the chickens never see the sun, are fed GMO corn and GMO soy, and are confined in crates. Of course, no specifications as to where the chickens should come from are made. The difference between true free-range chickens and factory chickens is huge. The lentils are almost certainly conventionally grown with chemicals. The “mixed vegetables” are not specified, are almost certainly grown with chemicals and pesticides, and could even come out of a can. It is quite likely that some of them are GMO. This is one dish that probably tastes just as bad as it sounds, like it came from an American school cafeteria. Not healthy to me.

Live Yogurt-Based Blancmange Topped with Walnuts and Sugar-Free Caramel-Flavored Sauce

While the yogurt sounds good, A blancmange always contains plenty of processed sugar. Walnuts can be healthy, but no distinction is made between walnuts grown with chemicals and walnuts grown without chemicals. The sugar-free caramel-flavored sauce almost certainly contains a number of artificial ingredients, especially artificial sweeteners, and does not even qualify as food, let alone as something healthy. I would not even taste this.

Now, it has been said that the British cannot cook, and this menu would seem to support that rumor, started by the French, I believe. However, I have had enough traditional English food to know that English food can be delicious. In fact, a traditional English dish was featured in the meal I am about to describe, and it was wonderful, both in taste and nutrition.

My Idea of a Much Healthier and Infinitely Tastier Meal

Since I feel I have an obligation not just to complain, but to come up with a better alternative, I will do so. Every ingredient in this meal was free of chemicals, raised on grass or on good soil.

The meal my lovely wife prepared for Father’s Day will do, as it was absolutely delicious and loaded with valuable nutrients. The menu contained:

Homemade Salmon Broth

This was made from wild salmon heads, stomachs, and collars, simmered for twelve hours. Loaded with the nutritional bounty of the sea, and delicious and invigorating.

Grassfed English Style Prime Rib (from Tender Grassfed Meat)

The king of roasts, a magnificent cut from U.S. Wellness Meats, full of grassfed goodness and nutrition, restoring, rejuvenating, delicious and satisfying beyond dreams.

Pan-Roasted Organic Yukon Gold Potatoes

These magnificent potatoes were cooked in the same pan as the prime rib, roasting in the delicious beef fat as the roast cooked, crisp on the outside, hot and tender on the inside, rich with the nutrients that come from good soil and grassfed fat.

Organic Carrots Cooked with Butter and Garlic

These deep orange carrots were naturally sweet, and savory, redolent with the wonderful combination of pastured butter and garlic, which are very healthy foods in their own right.

Crimini Mushrooms Sautéed in Butter

Butter and mushrooms are magic together, and the wonderful flavor of the deeply colored mushrooms combined perfectly with the pastured butter to make a simple, yet delicious masterpiece.

Roasted Organic Onions

These onions, rich with special nutrients, were roasted right along with the prime rib, and came out with a wonderful, caramelized, sweet and rich flavor.

Homemade Fermented Cilantro Salsa

This homemade condiment, made with cilantro, green onions, tomatoes and garlic fresh from the Farmers’ Market, provided the special nutrients of fermented raw vegetables, while perfectly complimenting the rich, deep taste of the prime rib.

Apricots in Season

These apricots, fresh from the Farmers’ Market, in season, smelled wonderful, tasted better than they smelled, contributed valuable nutrients, and were the perfect dessert for this magnificent meal.

Now, would you rather have my meal, or the one created by the English scientists?

This post is part of Monday Mania, Fat Tuesday, Real Food Wednesday, and Fight Back Friday blog carnivals.

Improve Your Terrain and Natural Functions with Real Food and Grassfed Meat

By Stanley A. Fishman, author of Tender Grassfed Meat and Tender Grassfed Barbecue

Cool, refreshing, nutritious traditional drink Ayran with electrolytes.

This cooling, traditional yogurt drink, known as Ayran, is full of beneficial bacteria.

I have been thinking recently about why real food, including grassfed meat, has made such a huge difference in my health and wellbeing. After all, I had been brought up to believe that healing could only come from doctors and medicine, and that I should do everything the doctor says. The very phrase “just what the doctor ordered” shows the power our culture gives this profession. Yet, the medical profession failed me completely. When there was nothing else they could do, I had to go somewhere else. Eventually, strengthening the natural functions of my body by avoiding toxins and bad foods, and eating real food and grassfed meat, restored me to good health. No doctor, drug, or medical procedure was involved.

This used to be puzzling to me, after all, everybody knows that bacteria are bad, and cause almost all disease. We are also taught that the only way to restore health is to kill the bad germs through medical procedures. But the chronic respiratory infections I used to get many times a year just stopped happening, a few months after my diet changed. Why?

The answer lies in a conflict of scientific theories, between Louis Pasteur and Claude Bernard. Almost everyone has heard of Pasteur, whose theories are the basis of modern medicine. But almost nobody has heard of Bernard. Yet, based on my own experience, Bernard was right.


Pasteur and Bernard

Louis Pasteur was a French scientist whose theories are the basis of much of modern medicine. Pasteur became famous when he developed a way to help the French wine industry deal with mold, a problem that had become so bad that the very existence of French wines was in jeopardy. Pasteur also developed the process that bears his name, Pasteurization, which is used to supposedly make milk safe to drink.

Pasteur believed that most disease was caused by bacteria and germs, and that killing these small microorganisms was the key to fighting disease and healing most illnesses. This theory is accepted by the modern medical profession, and governments, who try to control disease by killing germs and bacteria. Pasteur incorrectly taught that humans should have no bacteria at all, and all bacteria should be killed. We have learned that humans have a symbiotic relationship with certain bacteria, which are absolutely necessary for digestion and the proper functioning of the immune system, and other purposes. These are now called “good” bacteria.

Bernard, who lived and taught at the time of Pasteur, had a very different view. He saw bacteria as necessary to the proper functioning of the human body. He also taught that bacteria could change inside the body, going from beneficial to harmful, or from harmful to beneficial. Bernard believed that the form taken by the bacteria was completely dependent upon what he called the “terrain,” which was the actual condition of the body. As long as the body was well-nourished, well-exercised, and healthy, the bacteria inside the body would be beneficial and protective. But if the “terrain” was damaged, through injury, or malnutrition, or trauma, some of the bacteria would change to a pathenogenic form that would harm the body, cause disease, and even death. Conversely, if you improved the “terrain” through nutrition and other means, the bacteria would change back to a beneficial form and stop harming the body. To Bernard, the condition of the “terrain” was everything.

In other words, there were two very different theories. One tried to cure by killing bacteria and viruses. The other tried to cure by strengthening the body, which would cause the bad bacteria to be gone, by changing form.

On his deathbed, Pasteur is reported to have said, “The germ is nothing, the terrain is everything.”


Improving the Terrain

The two theories are not completely opposed to each other. It is generally recognized that a strong, well-functioning immune system enables people to fight off disease. And someone who is afflicted by an infection may well need help to fight the infection and give their body a chance to recover. And it is true that the body will fight and kill harmful bacteria and viruses.

But nobody that I know is opposed to a body that functions well, or, in other words, a body with great “terrain.” So how do we improve the “terrain”?

The route I have taken is to avoid toxins, emissions, and poisons, and to eat the nutritious foods of our ancestors. I have also come to realize the importance of avoiding stress, avoiding anger and fear, and getting enough sleep. All these things improve my “terrain,” and should help most people.


Avoiding Toxins

This is very difficult to do in a world polluted with chemical poisons. But you can do many things to reduce the amount of chemicals and toxins that enter your body. To me, this means avoiding all food and items that contain added chemicals, to the extent possible. Since chemicals are everywhere, this requires learning about the toxins and how to reduce your exposure to them. Two of the most basic ways you can do this is to eat only foods that are organic or the equivalent and drink filtered water. The best source I know for the right way to eat is contained on the website of the Weston A. Price Foundation, which has a huge number of online articles on many important subjects. This was how I learned the truths that enabled me to rebuild my “terrain” and restore my natural functions, which has resulted in the best health of my life. I have had no reason to see a doctor for over ten years now.

It is important to filter water, as water contains many toxins such as fluoride, aluminum, chlorine, drug-residue, and many others.


Eating Real Food and Grassfed Meat

This was, without doubt, the key part of my journey to health. Real food is the food of our ancestors, raised, cooked and eaten without the use of chemicals. It does not include GMOs or flavor enhancers. It merely includes food, and nothing else. I found that eating grassfed meat was the key to rebuilding my body to strength and vitality. Many traditional peoples used meat for this purpose. Only grassfed meat has had this effect on me, as the factory meats raised with chemicals and unnatural feeds just did not help me. Using cooking methods similar to those of our ancestors is also important, as modern cookware is often full of toxins that can leach into the food.


Avoiding Stress, Fear, and Anger

There is a good deal of stress in life. But most stress is created not so much by what actually happens, as by how we think of it. Stress causes the body to produce free radicals that actually damage the body, harming the “terrain” and hampering the natural functions. Fear and anger have a similar effect, causing the release of chemicals that pump the body up to take drastic fight-or-flight action, which is useful only if you are fighting or running. These chemicals also harm the “terrain,” and interfere with the natural functions. I try to cultivate a happy, peaceful attitude, and to avoid stressful situations to the extent that I reasonably can. I also choose to avoid responding with fear or anger, to the extent reasonably possible, by thinking positively when I can. I have also found that focusing on happy thoughts, by paying attention to and enjoying the many good things that happen seems to help the “terrain.” After all, feeling good feels much better than being scared or angry. There are times when it is very hard to avoid fear or anger or stress, but to the extent there is a choice, I choose to avoid them.

I am not a medical professional, and I can only use my own experience as my guide. I am sharing that experience, and my thoughts on what happened to me. But, for me, I am confident that improving my “terrain” through real food and grassfed meat enabled the natural functions of my body to function well, and improved my “terrain,” as did taking a more positive view of life.

Related Post

Traditional Drink Cools and Restores Nutrients

This post is part of Monday Mania, Fat Tuesday, Real Food Wednesday, and Fight Back Friday blog carnivals.

Grassfed Meat Gives Strength and Recovery

By Stanley A. Fishman, author of Tender Grassfed Meat and Tender Grassfed Barbecue

Super-Tender Double Bison Chop from Tender Grassfed Meat, nicely browned, with very rare interior.

Super-Tender Double Bison Chop, nicely browned on the outside, with a very rare interior.

When I was a child, I had an illustrated copy of an old story, Hans Brinker and the Silver Skates. The story tells of a young Dutch boy from a poor family, who is a great skater. More than anything, Hans wants to win a race that had a pair of silver skates as the grand prize. Hans wanted those skates more than anything. While Hans was preparing for the race, his father had a serious injury. The doctor (this was back in the days when doctors actually made house calls and treated poor people who could not afford them) said that only good food, including rich red meat, would enable Hans’ father to recover. But Hans’ family was too poor to afford meat. Hans won the race, and the silver skates. He then sold the skates he had wanted so much, and used the money to buy good food for his father, including beef. The father recovered from the good food and grassfed beef.

Most of the versions of the story today have the money used to pay for surgery, but in the version I had, meat was the key to healing. That story has always stuck with me.

The power of grassfed meat made an important change in my life recently. There was a very nasty illness going around, and I caught it a couple of weeks ago. Normally I do not catch anything, but I got this. I was not getting enough sleep at the time, and I am sure that was part of it. But I soon became sicker than I had been in thirteen years, with a very nasty, deep cough that fed on itself. There was one four-day period when I slept a total of seven hours. It was very difficult to eat. How can you use food to fight an illness if you have difficulty in eating?

I tried a number of things, various home remedies, sunbathing, sipping an ocean of broth, and prayer. The one thing I did not do was use doctors or medication. I have found them to be useless for this type of illness. Eventually I was able to stop the cough and the other symptoms. But I was totally, completely worn out. I was tired all the time, and did not want to do anything. My body ached all over, the way it used to feel after an afternoon of being pounded on a football field. Sleeping did not really seem to help. I was able to eat (though my appetite was greatly reduced), but I remained tired. This went on for day after day. Finally, my birthday came. We had a grassfed bison roast to celebrate, and I cooked it very rare, using the Super-Tender Double Bison Chop recipe in Tender Grassfed Meat. The meat was cooked so rare that the natural enzymes were not denatured. The very first bite I took of the tender red meat created a great hunger in me. My whole body was demanding more, more, more! I slowly and carefully ate slice after slice of the delicious, juicy meat. And I started to feel energy flowing back into my body. I started to feel good and energetic. By the time that meal was over, I was no longer tired. I awoke the next morning full of energy, and completely myself. I was totally well. I have since made sure to regularly eat some serving of very rare grassfed beef, and I am doing great.

So what happened? Almost all of the healthy peoples studied by Dr. Weston A. Price ate some of their meat raw. Raw meat has a number of enzymes that are deactivated if the meat is cooked beyond a certain temperature. There is an old saying in Germany that beef gives strength. And eating some raw meat is an old tradition in Germany. Many European and Native American cultures believed that eating meat would help healing. Based on these traditions, and my own experience, it is clear that there is something in raw or very rare grassfed bison and grassfed beef that can renew a tired and damaged body. I do not know exactly what it is. I just know that it worked a miracle for me.

What it actually did was give the natural functions of my body the nourishment they needed to restore my health and energy. Our bodies are amazing, and can heal almost anything if they get proper nutritional support.

Now, our government is totally against the eating of raw meat, and very rare meat, claiming it is unsafe. This is the same government that allows animals that are so sick that they cannot stand to be processed into meat, something no traditional society would ever do, unless they were starving. Obviously, the government intended these standards to apply to factory meat. I cannot stand to eat factory meat, anyway. But I personally feel fine if I am eating very rare beef or bison from healthy animals, raised and finished on grass. While I am not personally opposed to eating raw meat from healthy, grassfed beef, or bison, I have never been able to get myself to eat raw meat. But I love very rare grassfed beef and very rare grassfed bison. I am not advising anyone else to eat as I do, merely relating my experience. Everyone must decide for themselves.

And my experience was that eating very rare grassfed bison was exactly what my body needed to regain its normal energy and vitality.

This post is part of Monday Mania, Fat Tuesday, Real Food Wednesday, Freaky Friday, and Fight Back Friday blog carnivals.

Avoiding Pink Slime: The Grassfed Solution

By Stanley A. Fishman, author of Tender Grassfed Meat and Tender Grassfed Barbecue

Grassfed cheeseburger. 100% grassfed and grass-finished with no pink slime!

No Pink Slime in this delicious grassfed cheeseburger.

Pink Slime, also known as “Soylent Pink,” has been in the news recently. Pink Slime is made from slaughterhouse scraps and inedible parts of the steer, which are so heavily contaminated with bacteria that the government requires that it be treated with ammonia, before being processed into a pink glop that is added to meat products, usually hamburger. The sole purpose for doing this appears to be to increase the weight of the hamburger, with this dirt cheap additive, to increase profits.

I cannot think of a single reason why anyone would want Pink Slime in their hamburgers. Even McDonalds and Burger King stopped using it. Yet the Department of Agriculture bought seven million pounds of Pink Slime for the school lunch program. And it is estimated that seventy percent of the hamburger sold in the United States contains Pink Slime.

Nobody wants to eat it, but it is not that easy to avoid. You will not find it on the label, because the government does not require that Pink Slime be labeled. But I have found a good way to avoid it—buy only grassfed hamburger, from a trusted source, preferably a small rancher.


Why I Avoid Pink Slime

Pink Slime is made from slaughterhouse scraps, parts of the steer that are exposed to fecal matter during processing, and inedible parts of the animal such as tendons. These animal parts can be made edible only through heavy processing.

These animal parts are so heavily contaminated with bacteria, including E. coli and salmonella, that the government requires that they be processed with ammonia, a caustic chemical. The U.S. government claims the processing makes it safe. But the U.S. government strictly limits the percentage of Pink Slime that can be added to meat products. If Pink Slime is totally safe, why limit the amount that can be added? And I do not want to ingest ammonia, which is a caustic poison, even in the amounts the government considers safe. Pink Slime is banned for human consumption in Great Britain.

Finally, even if the U.S. government is right, and Pink Slime is totally safe—why would anyone want to eat it? At best, it is nothing but a cheap filler material that increases the weight of the hamburger so the seller can make more profit. Do you want to eat a filler material? I do not. I don’t know anybody who does.

Pink Slime Is Not Labeled

The U.S. government refuses to require that Pink Slime be disclosed on food labels. They claim it is meat, and no further labeling is necessary. Of course, if Pink Slime was on food labels, in a way that customers understood, nobody would buy the product, and profits would suffer.

I think our basic human freedom to choose what we eat is denied when industry is not required to disclose the presence of ingredients that nobody would want to eat, but the government does not see it that way. So, if Pink Slime is not labeled, how do you avoid it?

How I Avoid Pink Slime

My method is simple. I buy grassfed hamburger only. Not only is it much tastier and healthier, it almost certainly does not contain Pink Slime. I found this out when I polled every rancher whose meat I eat.

I am happy to report that US Wellness Meats, Homestead Natural Foods, Alderspring Ranch, Gaucho Ranch, and Humboldt Grassfed Beef do not use Pink Slime, and never have. My rancher friends explained to me that the economics of using this kind of filler material have little or no benefit for a small operation. Even more importantly, none of these fine producers would want to ruin the quality of their terrific grassfed hamburger by adding processed glop to it.

While I will be sure to ask if I buy grassfed meat from another ranch, I am confident that I will not find Pink Slime in grassfed hamburger. And that is yet another reason to eat grassfed meat. After all, we are what we eat, and who wants to have any part of their body made from Pink Slime?

I want to recommend the Facebook page started by my friend Kimberly Hartke of the Weston A. Price Foundation—No Pink Slime in My Burger—as a great source of information about the Pink Slime issue, with many excellent links to informative articles.

This post is part of Monday Mania, Fat Tuesday, Real Food Wednesday and Fight Back Friday blog carnivals.

Don’t Be Afraid of Real Food

By Stanley A. Fishman, author of Tender Grassfed Meat and Tender Grassfed Barbecue

Tender grassfed rib steak with pastured eggs.

Tender grassfed rib steak with pastured eggs.

Some years ago, I was going to lunch with two friends. The restaurant had a special, a brisket pot roast that smelled wonderful, and made us all hungry. One of my friends wanted to order the special, but he was afraid. He said “That looks so good, but it will clog my arteries and take years off my life. I cannot risk it.” He ordered a chicken salad he did not want and did not enjoy. He had no chronic disease, but he was afraid that one serving of meat would shorten his life.

Fear is the great convincer. Fear overwhelms reason, education, logical thinking, and common sense. Fear is used routinely by the government, the medical profession, the food industry, and large corporations to get us to do what they want.

Fear has been used very effectively in scaring people to change what they eat. We are told that we must have GMOs, or the world will starve. We are told that we must stop eating butter, or our arteries will be clogged. We are told not to eat cholesterol, or we will die from heart disease. We are told not to eat animal fats, or we will die from diabetes, cancer, heart disease, or all of the above. All of these lies are not true. Yet all of these lies are believed by most of the American people.

Ironically enough, the targeted “scientific study” has become the most effective way to spread fear. After all, everyone trusts science. But science has little to do with many such studies, which almost inevitably are full of holes and prove nothing.

Red meat, the oldest and most natural food of humankind, is often a target of these studies. The powers that be want to reduce or end the eating of red meat by the general population, something that ruling classes have tried to do since grains became plentiful. So, several times a year, almost every year, studies come out claiming that eating red meat will do something terrible to us. Usually they try to scare us with heart disease, or cancer, or diabetes, or all three. This year, the latest “meat is doom” study is trying to scare us with DEATH. We are told that we have a much higher chance of dying from all causes if we eat even a small amount of red meat. Of course this study makes no distinction between grassfed meat and factory meat. The study has already been debunked by Denise Minger, among others in this article: Will Eating Red Meat Kill You?

But here is the point—we have nothing to fear from real food. We have nothing to fear from grassfed meat, humankind’s oldest food. The foods of our ancestors, without chemicals or modern tampering, prepared in traditional ways, are good for us. It is that simple.

Our ancestors did not fear their food. On the contrary, they ENJOYED it. The only problem with food was getting enough of it. When real food was available, our ancestors prepared it in a myriad of delicious ways and joyfully ate their fill, relishing the taste, texture and satisfaction good food provides. Every great event was celebrated with food, with special foods served to celebrate special events. Throughout most of the world, the most special food was some form of red meat, served without fear or guilt, and enjoyed thoroughly.

Dr. Weston A. Price studied a number of peoples eating the diet of their ancestors. Though many of these people were considered “primitive,” none of them had cancer, or heart disease, or diabetes, or tooth decay, or any of the many diseases that plague modern humans. All of these peoples ate red meat. Some of them ate huge amounts of red meat, every day. One of them (the native people of the interior of Northern Canada) ate nothing but red meat, along with the fat and organs of the animal. They were healthy and vital in a way that few modern people are.

None of them feared their food, which was natural and real. Neither should we.

This post is part of Monday Marnia, Fat Tuesday,  Real Food Wednesday and Fight Back Friday blog carnivals.

Related Posts

Who Was Weston A. Price?

A Real Paleo Diet — Grassfed Meat, Fat, and Organ Meats

The Magic of Steak and Eggs


Underground Wellness Appearance

By Stanley A. Fishman, author of Tender Grassfed Meat and Tender Grassfed Barbecue

The cookbook Tender Grassfed Meat by Stanley A. Fishman

Tender Grassfed Meat by Stanley A. Fishman

Today, I will be interviewed on Sean Croxton’s fantastic show, Underground Wellness.

This will be a live interview, with questions from listeners. The show will begin at 5:00 pm, Pacific Daylight Savings Time. Here is the link that will get you to the show:

Underground Wellness Radio

Sean Croxton is one of the best friends the real food movement ever had. Not only does he constantly raise awareness and educate people about real food on his show and other activities, but he has created the best slogan I have ever heard, which contains one of the most important truths anyone can know — JERF — Just Eat Real Food. If you do nothing else, to change your eating but that—just eat real food—you will almost certainly receive great benefits to your health, your energy, your mind, your immune system, your senses, your longevity, your joy of life, and so many other areas. Because, ultimately, we are what we eat. And our bodies need high quality real food to function well, not the factory junk that is destroying the health of the American people. Real food saved my life and enabled the natural functions of my body to fully restore my health. I found grassfed beef to be the final piece of the puzzle in restoring my health. My struggles in learning how to cook it lead to the writing of Tender Grassfed Meat, Tender Grassfed Barbecue, and this blog. So you can see why I am so passionate about this whole food issue, and want everyone to benefit from the blessings of real food.

But to get back to Sean, he not only gets the truth out there on his show, but he always manages to make it fun and entertaining. I am very happy and deeply honored to be on the show this afternoon. You are all invited to listen!


The interview was a lot of fun and we got to discuss the newest Harvard “meat is doom” study along with how wonderful grassfed meat is. Here is a link to the recorded interview:

Tender Grassfed Meat with Stanley A. Fishman By Underground Wellness

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