New York City is buzzing with beef – the good kind.
Setting the record straight
“I can't really tell you why I switched back to eating meat, but I do know when I did. I was at the Palm in East Hampton eyeing my husband's steak and decided to take a bite. One bite became many bites, and before I knew it, the next time we ate there, I ordered my own. Now I’m hooked,” shares Keri Gans in an article for U.S. News.
Gans, a highly published registered dietitian/nutritionist in health publications such as Glamour, Fitness, Health, Self, Shape, and countless national broadcast outlets, accepted an invitations to attend a domestic trade initiative for Nebraska beef in New York City by the Nebraska Department of Agriculture (NDA).
While sitting at a dinner table with Nebraskan cattle ranchers and Governor Pete Ricketts, Gans took the time to pick their brains about things that ranged from how beef played part in their diets to whether or not they named all their cattle.
“After that night, I realized there is a lot of confusion surrounding consumption of red meat. To help me sort through it all, I interviewed meat scientist Chris Calkins, a professor of animal science at the University of Nebraska-Lincoln,” she says.
In their interview, Calkins helped Gans clear up her own, and other’s misconceptions on subjects like antibiotics, and nutrition.
“Funny thing is, had I received this invitation more than two years ago, I would have passed on it. For 20 years, I took a hiatus from meat. Yep, that's right: I was a fish-eating vegetarian – no poultry or beef – until March 2013, to be exact. (But who's counting?),” she says.
Gans experience shared through her article shows the success when consumers and producers both take time to communicate and learn from each other. Check out “The Other Side of the 'Beef is Bad' Story” on U.S. News.
A steamy romance
“Hi, my name is Devra, and until last month, I was a New York City burger virgin.”
Enter Devra Ferst, food journalist for Eater. While being a vegetarian for most of her life, Ferst says when she started to eat meat again while studying abroad in Italy, the craving for a burger never came to her.
“Recently, I came clean to my Eater colleagues. Jokes about revoking my food-person credentials on the spot were batted around, but eventually they settled on a fair penance: I'd have to eat New York's most important burgers — or at least, a bunch of them,” writes Ferst.
In the first segment of her burger discovery journey, the Eater crew set Ferst up with five burgers from Shack Burger and Corner Bistro: The Bistro Burger.
“The moment feels loaded. I pick up the Shack Burger and delicately wiggle it out of its wrapping and take a bite, getting crispy but juicy meat, melted cheese, tomatoes, lettuce, Shack Sauce, and a sweet bun all at once. The patty is intensely rich and salty. I dive in for another bite, hunting for the crispy edges of the burger and realizing that one of the glories of this burger is that they are actually all around, even hiding under the blanket of melted American cheese,” writes Ferst in true poetry fashion.
It’s safe to say there’s a new burger advocate in the foodie world. Click here to read “A Burger Virgin Takes on New York's Iconic Burgers, Part 1” on the Eater.
If it looks like a duck, and talks like a duck…
“Dr. Oz doesn’t walk or talk like a duck — but 10 prominent critics say he’s still a quack,” reports NY Daily.
According to the article, “'A fake and a charlatan': Doctors call for Dr. Oz to be dismissed from Columbia surgery faculty over alleged quack science,” credited and respected doctors have sent a firm message to Columbia University’s dean of faculties for Health Sciences and Medicine that they want the TV doctor removed from position of vice chairman of Columbia University’s department of surgery.
“He’s a quack and a fake and a charlatan,” says Dr. Henry Miller to the NY Daily. “We find it a shame that he has fled from the ethical and responsible practice of medicine to exploit his television popularity.”
According to USA Today, the doctors have taken issue with Dr. Oz’s position against genetically modified organisms, along with endorsements of weight-loss products that have not been proven effective.
“Dr. Oz is guilty of either outrageous conflicts of interest or flawed judgments about what constitutes appropriate medical treatments, or both,” concludes the letter. “Whatever the nature of his pathology, members of the public are being misled and endangered, which makes Dr. Oz’s presence on the faculty of a prestigious medical institution unacceptable.”
Click here to read “'A fake and a charlatan': Doctors call for Dr. Oz to be dismissed from Columbia surgery faculty over alleged quack science” from NY Daily.
The Brooklyn Butcher
Meat Meet, Justin Ogurek, a Brooklyn born and raised butcher, with a love of good beef. We started following Ogurek on Instagram (@bklynbutcher) last year and have since connected him with beef producers across the country.
Meet Justin Ogurek, a butcher from Brooklyn, NY. The beef industry has many key players who must all work together for it to be successful. Butchers are a main middleman, breaking down carcasses from the cattle you raise to a consumer friendly and desirable product. Their techniques and added capabilities (such as dry aging) and personal touch contribute to more consumers returning to the meat counter. Go to @bklynbutcher’s account and check out what the meathead can do with a sharp knife and a cut of beef! #ranchlife #butcher #beef #ResponsibleBeef #Drover #meat #protein
“I'm very grateful for all the ranchers, farmers, drivers and their families and everyone else in between for all their hard work and supplying me with such beautiful fresh meat every day. Thank you!!!” shared Orurek on Instagram.
It's a shortrib kind of day ... #shortrib#beef#angus#usa#shortplate#pastureraised#antiobioticfree#usdachoice#flavor#slowandlow#butcher#meatcutter#les#nyc#brooklyn I want to give a big thanks to @droverscattlenetwork for the great shot out yesterday. I'm very grateful for all the ranchers, farmers , drivers and their families and everyone else in between for all their hard work and supplying me with such beautiful fresh meat everyday. Thank you !!!
Check out @bklynbutcher and see him work his magic to break down beef to a consumer ready product.