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GrassRoots Meats Newsletter January 2010
in this issue
-- Happy New Year!
-- Food, Inc.
-- Weston A. Price
-- Corned Beef
-- Jerky
-- In Closing ...

Happy New Year!
Happy New Year With 2009 behind us it's time to look forward to 2010. We are anticipating a great year. In February we will be going to Mexico for 12 days, where Allan's niece will be married. We will hopefully get to North Carolina to my sister's beach house for a visit sometime during the year. With visiting our moms in Cincinnati and Houston as well, it promises to be a very busy year for travel.

Our retail gift store, the Made In Colorado Shoppe, just had its best year ever during pretty bad economic times for the country. We give glory to God, as there is no other explanation for it. While GrassRoots' sales were down a bit in 2009, we have actually fared the recession pretty well thanks to all of you. We are gearing up for both businesses for 2010. It sure looks promising as we start out and we feel confident the future looks bright. We hope and pray that things are well with you also.

Food, Inc.
If you haven't seen the movie "Food, Inc.," we highly recommend it. Allan and I watched it this past month and found it very interesting, stimulating a lot of thought and conversation. Michael Pollen of "Omnivore's Dilemma" fame and Eric Schlosser who wrote "Fast Food Nation" are the principle narrators in the film.

While we know that talking with all of you about this is like preaching to the choir, it does help to define why we are doing what we do, and why we are dedicated to this real food cause. We may not do it perfectly, but we can promise you we are doing our best to supply you with meat that comes from animals raised in the best conditions we are able to provide. While the books were more comprehensive than the movie, they did a very good job and it is well worth watching.

Weston A. Price
I am finally getting around to reading Weston A. Price's book, "Nutrition and Physical Degeneration." With the increase in popularity of our organ meats we began to ask folks what was their motivation, and most referred back to the information they received from the Weston A. Price Foundation. I am excited about the things I am learning and hope to report more to you as I work my way through the book.

To quote from the book, "The implication of the Price research is profound. If civilized man is to survive, he must somehow incorporate the fundamentals of primitive nutritional wisdom into his modern lifestyle. He must turn his back on the allure of civilized foodstuffs that line his supermarket shelves and return to the whole, nutrient-dense foods of his ancestors. He must restore the soil to health through nontoxic and biological farming methods. And he must repair that 'greatest breakdown is our modern civilized diet' which is the gradual replacement of foods rich in fat-soluble activators with substitutes and imitations compounded of vegetable oils, fillers, stabilizers and additives." We are doing our best to provide you with the highest quality, most nutrient dense meat available on the market, raised on grass in an ecologically balanced environment with a system that not only protects the soils but renews and enhances them.

Corned Beef
I had some fun this month creating my own Corned Beef. I marinated a Top Round Roast for 3 weeks in the refrigerator, then slow cooked it for 5 hours in the crock pot. The result is some very delicious Corned Beef. While you can use a brisket instead, I wanted to try it with a leaner Top Round. Next time I will try a Brisket. For the marinade I combined 4 cups of water, 1 cup of pickling salt, 12 cloves of garlic, 6 tablespoons pickling spices and 8 bay leaves. I placed it in a large crockery bowl and made sure there was enough water to completely cover the meat, covered it and put it in the refrigerator. After 3 weeks I rinsed the roast, discarded the liquid, and slow cooked the meat in water with some onion, celery and about a half teaspoon of pickling spices added. The roast was perfectly done after about 4 or 5 hours. I even used the juices after I removed the meat to make a pot of soup, which also was delicious.

If you would like to try this we would like to offer our Briskets and Top Round Roasts at 15% off this month. If my recipe is not clear please feel free to call or email with your questions.

Our son-in-law, Lisa's husband Garrett, made some jerky this month with a top round roast. He experimented with a number if different marinades and rubs, most of which turned out fantastic. The top round is especially nice for making jerky as it is very lean and lends itself well to thin slicing. Again, we are offering the Top Round Roasts at 15% off this month, so take advantage and create your own jerky. It is lots of fun and easy to do, and makes the perfect snack, high in protein and rich in Omega 3's and other nutrients.

In Closing ...
We can never thank you enough for being such great customers. We commend you for taking control of your health, and choosing "to return to the whole, nutrient dense foods of your ancestors." May you be blessed with good health, great wealth, and true prosperity in this coming year. God bless each and every one of you.

Lois, Allan, Lisa & Family

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