In her first book, The Grassfed Gourmet Cookbook, author and livestock farmer Shannon Hayes introduced a radically simple concept: sustainable practices like pastured-based farming translate into food that is tastier, healthier, and better for both people and the planet.The key to getting the most out of pasture-raised meats, though, is understanding how to cook them properly. In her newest book, The Farmer and the Grill, Hayes offers useful tips on grilling, barbecuing, and spit-roasting all cuts of pasture-raised meats: beef, lamb, pork, and poultry. Dozens of simple, straightforward recipes provide all the basic cooking instructions, plus directions on how to make a variety of herb rubs, marinades, and barbecue sauces to accompany the meats. Traditional techniques such as Southern barbecue and Argentine-style asado cooking will help readers grill like the pros. And specific notes from pastured-based farmers on dealing with natural variations in grassfed meats will ensure success every time out.Creative and mouth-watering recipes include Tamari-Orange Whiskey Kebabs, Grilled Steaks in a Cilanto-Olive Paste, and Rack of Lamb with a Spiced Fig Crust. Plus, special sidebars on choosing meats, basic cooking techniques, and other topics mean that socially-conscious cooks will gain a real understanding of grassfed meat and why it is starting to occupy a central place on the American dinner plate.
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Shannon Hayes holds a Ph.D. in sustainable agriculture and community development from Cornell University. She is the author of The Grassfed Gourmet (Eating Fresh Publications, 2004), as well as numerous essays and articles on food, agriculture, and rural living. She writes and works with her family at Sap Bush Hollow Farm in upstate New York, where they raise pastured livestock.
WARNING: BLENDING AUTHENTICITY WITH JOY MAY AROUSE CONTEMPT.
Shannon Hayes writes and farms with three generations of her family on Sap Bush Hollow Farm in West Fulton, NY, where she grew up. The family raises all-natural grassfed lamb, beef, pork, and poultry. She holds a BA in creative writing from Binghamton University, and a Masters and PhD in Sustainable Agriculture and Community Development from Cornell.
Shannon is the author of three books: The Grassfed Gourmet, Farmer and the Grill, and Radical Homemakers. The latter two are published by Left to Write Press, a company that Shannon and her husband Bob started as a way to enable them to live in Schoaharie County without having to sell-out to corporate media.
Shannon's essays and articles have appeared in myriad regional and national publications, including The New York Times, The Boston Review, and Northeast Public Radio. Hayes' quirky lifestyle, her controversial attempts to live a life of personal accountability and sustainability, and her current research and writings about homemaking as an ecological movement have landed her and her family on the pages of the New York Times, Brain Child Magazine, Lancaster Farming, Small Farm Quarterly, Hobby Farm Home Magazine, The New York Times Magazine, The Atlantic, National Public Radio, American Public Media, Grit, Yes! Magazine, Elle Magazine, the national newspapers of Germany, Turkey and Canada, Arab News and the Pakistan Observer.
Shannon currenly blogs for Yes! Magazine, and her books are available through most conventional channels, as well as directly from the author at RadicalHomemakers.com and GrassfedCooking.com.
Shannon's newest book, Long Way on a Little: An Earth Lovers' Companion for Enjoying Meat, Pinching Pennies and Living Deliciously, is due out from Left to Write Press in 2012. Left to Write Press is distributed by Chelsea Green.
Contact Shannon Hayes directly through shannonhayes.info to learn more about her upcoming event schedule or to discuss speaking fees and scheduling.
Selected previous venues:
ACRES USA American Dietetic Association National Conference, Philadelphia, PA Citizens Alliance for Responsible Ecofarming, Lancaster, PA Cornell University Eno-Terra Restaurant, Kingston, NJ GRAZE-Fest Alabama, U.S. Grassfed Society JUST FOOD Mansfield University New York City Watershed Agricultural Council Farm to Market Conference New York State Grasstravaganza Annual Conference Northeast Organic Farmers Association-NY Annual Conference Northeast Organic Farmers Association-VT Annual Conference Organic Valley Kickapoo Country Fair Rocky Mountain Sustainable Living Association State University of New York at Albany State University of New York at Cobleskill State University of New York at Oneonta Vermont Grassfarmers Annual Conference Virginia Independent Farmers and Consumers Farm-Food Voices annual meeting Whole Earth Center, Princeton New Jersey Williams College Wisconsin Graziers Annual Conference Weston A Price Foundation
Bought this book after hearing the author interviewed on NPR. Although I don't eat meat, my family does, and my husband particularly likes grilling. We recently started a small flock of sheep so this fall we'll have our own lamb. I've also started buying local grassfed beef and chicken and have found this volume to be an excellent resource. Loaded with great advice for getting the most from the grassfed meat we buy (or raise). The author's sense of humor (essential for a small farmer!) shines through on every page. She also presents a well-reasoned and compelling argument for avoiding mass-produced meats. Highly recommended.
If you are one of the many who are flocking to grass-fed meats and wanna know how to cook them properly (yes, it's different than the grocery store meats you buy!), then you're gonna want to get a copy of this book. Shannon Hayes grew up on a farm and explains in great detail exactly why you should be eating grass-fed beef, lamb, pork and poultry, how to perfectly cook up those delectable cuts of meat so you can maintain all the wonderful nutrients in them, and shares some wonderful carnivorous recipes for your healthy low-carb lifestyle. What a gal!
We started raising our own grass-fed beef in 2007. I was so excited when we grilled our first porterhouse steaks.. until I bit into it. It was TOUGH!! I couldn't believe it.. all that meat in the freezer and THIS was what it was going to taste like.. The first thing we did was increase the thickness of the cut, which helped a bit, but then I discovered this book. Included are directions for all types of grass-fed meat cuts and how to cook/grill them to bring out the best in flavor and tenderness. If you are blessed to have grass-fed beef available, I highly recommend this book to enhance your culinary experience.
