When I was a child, red meat was demonized. Everyone knew that eating well meant eating chicken — lots of chicken. “Heart healthy” cookbooks cropped up everywhere, each one full of the same advice. Of course, these days, science has shown us that the original lipid hypothesis — the idea that eating saturated fat and cholesterol leads to heart disease — is simply false.
Why I’m Not Afraid of Salmonella
If the recent outbreak of salmonella in U.S. supermarket eggs is any indication, food borne pathogens are not going away. In fact, they are increasing in number at an alarming rate. Yet I’m not afraid of contracting salmonella from my eggs. In fact, I eat them raw.
Am I stupid? Do I have a death wish? Nah. I just know my farmer.
The Price of Real Food
The farmers I buy my pastured chickens from charges $3.25/lb for a whole chicken. The rancher I buy my pastured beef from charges around $3.80/lb for a butchered, processed, and packaged side of cattle.
To some, this seems expensive. Afterall, supermarket sales regularly sell chicken or beef for as little as a dollar per pound.
Yet, these are the same people who are willing to pay almost $10/lb for a box of breakfast cereal.