After several weeks of above-normal temperatures here in Northeast Missouri, we are finally experiencing more October-like weather. We've had a few rains this week, chillier temperatures and changing colors. We're ready for some campfires, hot dogs and hot cocoa!
Speaking of cooler weather, this also means drier skin. We found this great slideshow that will help alleviate cold-weather skin issues by adding some of our favorite foods to your diet. Be sure to get plenty of water, and then include fatty fish, organ meats, nuts, olive oil, fruits and vegetables to keep your skin glowing all winter long.
With October quickly drawing to an end one of the scariest holidays of the year is almost here. Don't let Halloween candy scare you this year, we have plenty of safe treats for your favorite trick-or-treaters. They will love our rich dark chocolate, sweet love bites or tasty goodonya bars.
We are still giving away free Halloween treats this week! A dozen lucky customers received a surprise bottle of our raw honey this week, be sure to watch out if you place an order next week as fifteen customers will be treated to a free GoodOnYa Breakfast Bar in their order!
Interested in winning some tallow? Head on over and visit Kelly the Kitchen Kop for all the details on how you can win a free bucket of grass-fed beef tallow - 36 lbs to be exact. This will keep you stocked up on all of your winter frying, baking and cooking needs!
Make It Paleo is flying off the shelves - the debut cookbook from our amazing friends at The Food Lovers' Primal Palate is a paleo foodie's dream. With over 200 recipes and full color photos of each, this cookbook makes an excellent addition to any kitchen and a great Christmas gift!
One of our favorites is on sale this week - Wild Caught Raw Shrimp is a true delight. For a new twist on shrimp, try the recipe for Southern style Wild Caught Raw Shrimp in our recipe section below, courtesy of our good friends at Paleo Comfort Foods, who have also recently authored an amazing paleo cookbook as well! For a unique Mini Shrimp Cake recipe submitted by past Featured Chef Jen's Gone Paleo, see our Grilling Page.
Back in stock - Pemmican! Along with Snack Sticks, Salami, Knuckle Bones and Sugar-Free Beef Bacon! See the Inventory Updates below for more restocks. Our apologies for the extended shortages, it's been a busy month!
Stay connected with US Wellness and our weekly specials, inventory updates and upcoming contests and prizes on Facebook!
John, Lee Ann, Tressa, Jennifer and Amanda on behalf of the farm families of U.S. Wellness Meats
Toll Free: (877) 383-0051
Direct Line: (573) 767-9040
Fax Number: (573) 767-5475
Dr. Eric Serrano MD, MS, BC
Question and Answer Column
Dear Dr. Serrano,
If a person's body is acidic, what can be done to help balance it out? What foods/beverages should be avoided? What foods/beverages should be included in the diet? Are there any supplements or remedies that can help?
The body is an incredible machine, it was created to keep a balance and neutral state at all times. Food does affect your pH but only at the time when the food is consumed, and then it tries to balance the pH by going neutral as soon as it can by the kidneys or respiration.
The best example of this is when a diabetic develops acidosis of the body or blood due to high sugars. The body tries to fight the imbalance as much as possible, but it can't, and the cause of the blood sugar is diet and lack of insulin or poor working receptors.
My recommendation for you is to eat a healthy diet, low on processed foods, and make sure it is organic.
This is a friendly reminder to email health and wellness questions to email@example.com for the Dr. Eric Serrano M.D.
question and answer series. Dr. Serrano is an M.D. with advanced degrees in nutrition, kinesiology and wellness.
Answers will appear in future U.S. Wellness Newsletters or News Alerts under your first name only.
Dr. Serrano has been so kind to offer his expertise to answer literally any question related to health and wellness involving grass-fed meats. Dr. Serrano has a wealth of knowledge from both his farm background and 15 years of clinical experience. This includes working with a number of world class athletes and a large local family practice in Ohio.
Dr. Eric Serrano M.D.
475 North Hill Road
Pickerington, OH 43147-1157
Email Questions To: firstname.lastname@example.org
|Dr. Michael Fenster, MD, F.A.C.C., IACP|
|This week we welcome guest columnist Dr. Michael Fenster, author of the popular blog What's Cooking With Doc?|
Where's the Beef (from)?
For many years I have preached the Grassroots Gourmet Gospel about eating fresh and avoiding adulterated products, yet many people are still unaware that this goes beyond simply avoiding fast food or junk food. Simply because something is purchased at a supermarket does not mean it is free from prior manipulation. The act of altering foodstuffs by adding or subtracting compounds and/or altering the form of the food by cooking, irradiating or freezing has some effects. The vast majority of these effects may be negligible, some only have significance with long cumulative exposure or critical combination, and others are altered, for better or worse, by a tincture of time. Other effects may only manifest in the setting of susceptible genetics or physiology. These are the great unknowns regarding the Law of Unintended Consequences. What is clear is that the variables and thus the results operate in equations much more complex than simple addition and subtraction.
It is also an oversimplification to label groups of foods as simply good or bad. Red meat, as a group, contains the entire gamut of possibilities. There are fresh lean game cuts and grass fed free range beef steaks. At the other end there are industrialized, geometrically, symmetrically processed patties with a list of additives longer than Keith Richards' toxicology report. As a chef and an interventional cardiologist, I am often asked my opinion about red meat consumption. My choices are driven by my taste buds and several million years of evolutionary hardwiring. Yet I find adjudication for these choices within the halls of medical science. As an example, several recent studies, including a meta-analysis comprising over a million participants worldwide performed by Harvard, have failed to demonstrate a correlation between consumption of fresh red meat and increased cardiovascular risk. However, there did appear to be increased cardiovascular risk and an increased risk of developing diabetes when highly processed meat products were regularly consumed.
For more information visit www.whatscookingwithdoc.com and check out the upcoming book, Eating Well, Living Better: A Grassroots Gourmet Guide to Good Health and Great Food (January 2012, Rowman and Littlefield) available for pre-order at Amazon and other fine book retailers.
Shrimp & Grits
- 4 slices bacon
- 1/2 cup diced celery
- 1/2 cup chopped green onion
- 1/2 cup diced red pepper
- 1/2 cup sliced mushrooms
- 2 tsp Cajun seasoning
- 2 cloves garlic, minced
- 1 pound (450 g) shrimp, peeled and deveined
- 2 tbs. almond flour
- 2 tbs. sherry
- 1 cup (250 mL) chicken stock
- 1 tbs. fresh lemon juice
- In a large skillet over medium heat, cook the bacon until crisp. Remove bacon to paper towels.
- Pour off bacon grease, reserving about 1 tbs. in the pan.
- Return pan to heat, and add celery, green onion, red pepper and mushrooms, cooking until vegetables are softened. Add Cajun seasoning and stir.
- In medium bowl, coat the shrimp with almond flour. Add to pan along with garlic, and saute until shrimp are pink.
- Stir in sherry, chicken stock and lemon juice, being sure to loosen any browned bits on the bottom of the skillet.
- Simmer for 5-8 minutes to reduce liquid.
- Serve shrimp over Paleo Grits.
Your Ribeye Steaks
are so good. I set the steaks out (covered) for 30 minutes to shake the chill off. I also dry them off before covering them with fresh cracked black pepper and a little Redmond Ancient Natural sea salt. I sear them in a hot cast iron skillet (6 min per side) then finish them off in a 450 degree oven (5 min for medium rare).
I also always make extra as the leftovers are perfect on a salad or in a sandwich. My guests have all said they are better than in any steak house!
Thank you for your excellent customer service -
We are happy to introduce a new section in our News Alerts that will shine some light on a featured US Wellness Wholesale customer. We have many wholesale outlets around the country that many customers may not be aware of, so this is our chance to brag about them! If you are interested in becoming a US Wellness wholesaler, simply drop us an email at: email@example.com.
This week we are featuring one of our favorite gyms - Designer Fitness in Gainesville, VA. They just celebrated their ten year anniversary by hosting an amazing gathering at the gym, featuring tons of US Wellness samples, a visit by our good friend Sean Croxton from Underground Wellness (who has just authored his first book) and a huge group workout on Saturday morning. Visit their website to check out Sean's Friday Fun Day Workout that took place at the gym as well.
Designer Fitness owner Tony Lewis is a big fan of our grass-fed whey protein, and always has some on hand for clients and guests. If you are interested in joining the whey wholesale program or are wanting to save money by buying in bulk and bringing some US Wellness goodness into your business or company, simply drop us an email at: firstname.lastname@example.org and we'll be happy to help you sign up for our wholesale program. We have many different restaurants, specialty stores, gyms, schools, and co-ops that are taking advantage of some great grass-fed savings!
US Wellness Farms - Northeast Missouri|
Blue sky shots from our farm in Lewis County, MO.
US Wellness - Supporting Our Troops
As the war on terror continues to rage in the Middle East, we continue to follow and support our troops both at home and abroad who work daily to protect our freedom. Beginning in our 2011 News Alerts we will focus on different organizations and individuals who are making a difference in the lives of our American Soldiers.
This week we are featuring Herobox, a great organization that is sending care packages and supplies direct to troops. Founded in 2008, Herobox specializes in sending soldiers specific items they cannot get overseas. The online website lets people here at home "adopt" a soldier and send them a customized care package. There are many ways you can get involved with this noble cause and help a soldier in need. Simply visit their website for all the details, or you can follow them on Facebook to keep up with all of their events and happenings, and learn more ways to get involved.
There are so many troops currently serving overseas who do not have family support which is why groups like Herobox are so important. Our thoughts and prayers are with all of our service men and women still serving overseas, especially as we approach the holiday season.
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About U.S. Wellness Meats
U.S. Wellness Meats was founded on
September 1st, 2000. Pasture management and meat science research originated in 1997.
The company office is located in Monticello, Missouri in Lewis County which joins the Mississippi River 140 miles North of St. Louis.
The company has branched from beef products
, Compassionate Certified Pork
, Wild Caught Seafood
, Grass-Fed Bison
, Grass-Fed Butter
, Raw Grass-Fed Cheese
, Raw Honey
, Gourmet Rabbit
, Wholesale Packs
, Pre-Cooked Entrees
, and Pet Food
We at U.S. Wellness Meats do not sell, trade or give away any subscriber information. This isn't just an ethical commitment, it's also a legal one.
Copyright © 2009 by U.S. Wellness Meats. All rights reserved. The content, design and graphical elements of this newsletter are copyrighted. Please secure written permission of the author before copying or using this material. Address: email@example.com
U.S. Wellness Meats
Toll Free: (877) 383-0051
Phone: (877) 383-0051
On the web: http://www.uswellnessmeats.com