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Food Photography, Recipes, Los Angeles Food Photographers - White on Rice Couple



Last Build Date: Sat, 02 Dec 2017 23:23:04 +0000

 



By: Carrie Oliver

Fri, 31 Oct 2008 16:05:56 +0000

Came here for the recipe (which we will use tonight) but found this eloquent post which speaks to me personally and professionally. A couple of thoughts I might add, first to Lydia, who is right, farmers' market or CSA doesn't necessarily mean happy cows. The sad thing is that even if the producer is entirely conscientious and uses best practices in terms of husbandry, feeding, etc., as soon as that cattle gets on a truck, things can and do go wrong. To truly know if cattle are being treated well through to slaughter one has to be there, which is hardly practical. So I always ask about how a rancher or finishing expert gets the cattle ready for transport, what processor they use and why, and what the process is at the point of and after slaughter. Stress is not only wrong, it = tougher, darker, drier beef. Second, while one can certainly argue that cattle should never be fed any kind of grain, whether high quality or not, I have seen directly or through the eyes of an experienced partner (and a camera) good yards and bad yards. Bad yards - some who finish "natural" or "organic" beef - are as you describe, the cattle are wallowing in their own muck and often overcrowded or wanting for shade. Cattle will be "needled" as they get off a truck or mixed in with a different, unknown herd, which is very stressful. A torture test for a yard would be one that has white cattle in it and just after a heavy rain or snowfall. With proper bedding (e.g. raised, hayed), those cattle will be clean and comfortable. In a bad yard, you can see the "tag" stuck to their hair, this stuff is not coming off. Sorry, enough said and this is an old post and thus I'm probably just writing to myself. Thanks again for your beautiful post and overall blog.



By: Shella

Fri, 22 Feb 2008 11:11:25 +0000

you are very right.....we should always take care ...compassion is the key word...your beef looks lovely & this is my first time here, n I really enjoyed your blog.



By: Cakelaw

Thu, 14 Feb 2008 11:42:09 +0000

A great post - highlights a very important issue which as a consumer, I should pay more attention to. Loved your recipe and the picture of Susie (who is just gorgeous!).



By: White on Rice Couple

Tue, 05 Feb 2008 09:59:33 +0000

Thank you everyone for your concern & awareness. This is one of those issues which are near to my heart, but I was hesitant to post about it. We want our site to be focused on the positive and to be about sharing and enjoyment, not ranting, however our society seems to be topsy turvy in regards to food these days. We revere chefs as stars, yet at the same time are scared to eat bread, try to take the fat out of everything, and substitute chemicals for nature. Sometimes we need to remember the old days and there are ways of doing things that actual were better. Our society seems to be coming full circle in regards to the industrialization of food, but we haven't made it yet. Thanks again for tolerating my ramblings.



By: Morsels of Memory

Tue, 05 Feb 2008 08:08:51 +0000

Thank you for raising awareness on the treatment of livestock. We vote with our money, and spending more on naturally raised beef is voting for humane treatment of cattle.



By: Lydia

Mon, 04 Feb 2008 12:12:26 +0000

I'm lucky to live in a less urban area, where there are many farms and farm stands. Even so, I don't assume that just because beef is sold at a farm stand or farmers market, it is "happy" meat. It's important to talk to the farmer, ask questions, understand how the animals are treated, visit the farm and see for yourself if you have an opportunity to do that. And then, when you are sure the meat was produced in a humane way, be an unapologetic carnivore and enjoy it.



By: Christine

Mon, 04 Feb 2008 04:37:34 +0000

My mother told me that when she was growing up in Viet Nam, she and her family would eat beef perhaps once or twice a year and not much more - as it was expensive and rare. Beef was not widely available as it has always been here in the States. Feed lots of any kind were rather uncommon - most animals were naturally raised on a significantly smaller scale and with a general degree of respect and dignity. Because of that, our family never discussed the origins of our meat; we grew up assuming they were raised the same way (or even better) here. Now that we know better about the conditions some animals are raised, I think we owe it to ourselves and our children to support those who raise cattle/livestock naturally. We can do that simply by considering what you said - eat only good beef, and if that means eating less beef, than so be it.



By: Colleen

Mon, 04 Feb 2008 02:20:04 +0000

Yes, I agree. Raising anything with kindness and compassion yields higher blessing for all with nutrition and life. This includes all animal and plant life. Note the way mass produced chickens, etc are raised. It is sad that money rules over compassion to all life. Let's be more aware in our choices and bless all.



By: Tiina

Sun, 03 Feb 2008 20:29:15 +0000

Hi! I enjoyed reading this informative and inspirational post, and the beef looks very tasty! By the way, I made your red rice recipe for dinner tonight, and, oh my! :) That was the best bowl of rice I've ever had! Thank you so much for posting the recipe. It will be used again and again in my kitchen! :) Greetings, Tiina