Is it too much to hope that everyone has heard about my tome to the world of sustainable meat and farming by this point? If you’ve ever had a question about grassfed meat – whether it’s a simple question about how long to cook it, tips about how to know if you are buying the genuine article, or a curious quirky question that you’re afraid to ask but are dying to know about farm life (like, do chickens really run around when you cut their heads off?), this book has all the answers. The Grassfed Gourmet is about great food, written by someone who understood how to grow it before she learned how to cook it. The recipes are simple, practical and merciful, capable of being cooked successfully in even the most chaotic households (yes, I’m speaking from experience). No froofy fancy techniques or ingredients, I promise. And, if I do say so myself, it’s just plain good reading.