Don’t Pass on Grass

Comments (0) By Alex Weir Wednesday, Aug 15 2007

As good as beef is, it begins to get a whole lot less tasty once you explore the real-life ramifications of buying it. Our industrialized beef-production system needs serious reform, and progressive-minded ranchers like Mark and Patricia Whisnant of Doniphan, Missouri, offer a smarter, sustainable alternative. The Whisnants raise their cattle humanely on grass instead of grain; the result is a healthier, happier cow -- and a superior food source. The Whisnants are at Whole Foods Market (1601 South Brentwood Boulevard, Brentwood; 314-968-7744 or www.wholefoodsmarket.com) this evening from 6:30 to 8 p.m. for Meet the Makers: Locally Raised Beef. When you pay $40, you get a virtual tour of their 4,000-acre organic ranch, and then Whole Foods chef Marc Felix prepares recipes featuring the Whisnants’ green-tastic beef.
Wed., Aug. 15

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