The Weekly GOOD, vol. 40

Ahhhhh, what are these noises
 September 9, 2018

Apologies for my/our absence. Been busy wrangling an ever-changing business. Anyway, in this edition of the ol’ EO:

  1. The eagle has landed
  2. Slow chickens
  3. Lamb curry
  4. Kansas: heritage poultry Mecca


Read: The (bald) eagles went down to Georgia, they were lookin’ for some chickens to steal… Sorry. Had to. Will Harris and White Oak Pastures just won a big’n for their farm. The NAD (National Appeals Division) of the FSA (Farms Service Administration) of the USDA (<you get that one) awarded White Oak $2.2 million for the loss of 160,000+ chickens. Bald eagles are a predator you can’t avoid when raising poultry the way nature intended (like White Oak does). Dealing with predators isn’t all Will wants you to know about farming.

> A big win for a small farm


Read: At the heart of the healthy food debate: price. More specifically, value. Or, “…is the extra expense of what I’m spending actually worth it?” Let’s take chicken. Jayson Lusk did a little experiment on perceived value of slow-growth chickens. Big shocker, it comes down to education (what does slow growth have to do with chickens?). Which, in most cases, means marketing. But isn’t marketing creating some of the confusion in the first place? We’re just stuck in a damn circular relationship here, aren’t we? Cue Bob Dylan (at the 3:22 mark).

> Slow growth chicken — what do consumers think?


Read: Which came first: the chicken or the art? Or the commerce? Frank Reese is all about heritage. Of his farm, his family, and the poultry that’s been raised on his Kansas farm for 4 generations. And with the help off the MASS Design Group, Reese and a group of investors and anti-factory farming enthusiasts hope to provide a one-of-a-kind environment for raising heritage breeds of chickens, turkeys, and ducks. Because, like crops, the genetic makeup of animals can also be lost by generations of breeding. Is he the last of his kind? (I love random acts of pop culture)

> Building the Mecca of heritage poultry in Kansas


Make: I like food. And, while I dig contemporary and experimental Indian flavors, I kinda dig traditional dishes like this lamb curry. I also quite like tikka masala, but that’s another post. Since we (the wife and I) like to keep our meals on the healthier side, we stay away from naan and a lot of the starches found in some Indian dishes. Starting this lamb curry meal with grass-fed meat as its base provides a ton of health benefits. This lamb curry dish is reminiscent of a personal favorite restaurant in Little 5 Points (a neighborhood in Atlanta). Ah, strolling Memory Lane — lamb curry, you have our taste buds and our heart.

> Make this traditional lamb curry

 > The reason you still feel drunk the morning after being overserved? Ha!
Because you are. ¯\_(ツ)_/¯

Originally published at The Ethical Omnivore.