Dear John,
Spring has sprung! We are in full bloom here in Northeast Missouri. We have been basking in
spring sunshine this week and our cattle are loving lush green pastures as seen in our farm photos below. Now
is the time to stock up on grilling supplies for Memorial Day weekend! Order this week to ensure that
your order gets delivered in time. We have everything to meet all of your holiday grilling needs:
starting with
All-Natural Ono Charcoal, a variety of
steaks,
beef franks,
baby back ribs,
burgers, and even the
BBQ Sauce to top it all off. We now offer
Beef Sliders that make a unique and tasty addition to any summer
barbecue!
 For some unique Memorial Day grilling ideas, our
May Recipe Page has some mouth-watering barbecue recipes provided
by our friends at the
Primal Palate, who also happen to be our
Featured Chefs this
month. Their featured recipe for
Cinnamon Steak Skewers is
a great new recipe to try on the grill! We are also huge fans of their recently posted
Sirloin Steak recipe -
topped with tasty
Goat Cheese. If you
have not visited their popular
blog yet, you are missing out. They offer some amazing paleo recipes and their
photography skills are second to none - you will never look at food the same way again! They are widely
respected by customers, cooks, and industry professionals alike. We are very honored to showcase them
as our
Feature Chefs this
month! If you are in the St. Louis area, be sure to tune into Fox 2 St. Louis this Wednesday, May
18 to watch our own John Wood along with Thyme Square Cafe Chef Cory Shupe, grill some of our Memorial Day
favorites right on TV! Our
Olive Oil farmers had a
special visitor recently. Joel Salatin stopped by
Chaffin Family Orchards for a tour of their operation.
Watch the
video of his tour to learn more about their sustainable
practices, and how they have significantly reduced chemical and fuel usage by having animals do all the
pruning, mowing, and fertilizing! If you are looking for ways to add more Vitamin A to your diet,
then now is the time to stock up on
Chicken Livers, as they are
on sale this week. Along with Vitamin
A, they are an incredibly nutrient-dense food that is highly recommended by the Weston A. Price foundation,
who advised that pastured
chicken livers are an excellent source of Vitamins A,D,E,K and
B12 as well as Iron. These nutrients are especially important for young and old alike, so for an easy
liver recipe, see our Chicken Liver Pate in the recipe section below. Website Update: The latest version of
Internet Explorer 9.0 has recently caused some checkout issues for several of our customers, but this issue
has been resolved and we apologize for any frustration it may have caused. If you have been unable to
place an order due to this issue everything is now working and we would like to offer promo code:
paleo for 15% off any order under 40 lbs excluding any sale items and volume
discounts. This code will be active until Tuesday, May 17. As always, thank you for reading
this week and for your continued patronage. We truly appreciate being able to serve all of your
grass-fed needs!    
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Breaking News
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Restocked This
Week:
15% Discount
Code Available!
Don't forget to
look for the special promo code for a one-time-only 15% discount off your next purchase. The 5 letter
code word can be found in Catherine's article and will be spelled in order. Code will be active Sunday through
Tuesday this week. This
code only applies on orders weighing under 40 pounds and excludes all sale items, volume discounts, and gift
certificates. Your order receipt will not show a credit, the code simply changes prices of individual
products on your receipt page. Compare receipt to retail store prices to see the discount. _______________________________________
Grazing of Cattle Pastures Can Improve Soil
Quality A team of U.S. Department of Agriculture (USDA)
scientists has given growers in the Piedmont guidance on how to restore degraded soils and make the land
productive. Researchers with the USDA's Agricultural Research Service (ARS) found that if cattle are managed
so that they graze moderately, soil quality can be restored and emissions of carbon dioxide (a greenhouse
gas) can be reduced.
The research was recently published in the Soil Science Society of
America Journal.
Cotton, soybean, sorghum and wheat are widely grown in the Piedmont, an area
which stretches from Alabama to Virginia. But decades of plowing have degraded the soil and growers have
slowly allowed much of the land to revert to forests and pastures, according to Alan Franzluebbers, an
ecologist at the ARS J. Phil Campbell Sr. Natural Resource Conservation Center in Watkinsville, Ga.
Franzluebbers led a project where grasses were planted on rolling, eroded land in northeastern Georgia and
pastures were grazed by beef cattle to assess grazing effects on soil quality. Coastal bermudagrass was
planted initially. After five years, tall fescue was drilled into the bermudagrass to extend the grazing
season from five months to 10 months of the year. The research team included retired ARS scientists John
Stuedemann and Stan Wilkinson.
The researchers varied the number of cattle per acre and assessed
how the soils responded to different grazing scenarios. Under each scenario, they looked at the amount of
soil compaction that occurred, the amounts of organic carbon and nitrogen in the soil, and the amounts of
surface plant residues, which help prevent erosion. They also looked at how the soil responded to three
different fertilizer treatments (inorganic, mixed inorganic and organic broiler litter, and organic broiler
litter).
From an environmental standpoint, grasslands have traditionally been viewed as best
managed by leaving the land unused. But the team found that while fertilizer type made little difference,
different grazing scenarios produced different effects, and the grazed land produced more grass than the
ungrazed land and had the greatest amount of carbon and nitrogen sequestered in soil. Sequestering carbon and
nitrogen in soil has become a major goal for agriculture, because that sequestration reduces greenhouse gas
emissions.
Source: Science Daily, 2011
B
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Catherine's Comment
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Should We All Go
'Paleo'?
By: Catherine Ebeling,
RN, BSN
The latest diet buzz is about the "Paleo Diet". Is it
just another trendy diet or does it have real merit? While I may be preaching to the choir here, I just
wanted to take a look at what this diet is all about. While the Paleo diet is a term coined by
author Loren Cordain, MD, there have been quite a few variations on this theme over the years, Weston Price's
'Traditional diet', the 'Caveman diet', the 'Primal diet' and my very own, " Fat Burning Kitchen" diet. Even Michael Pollen's dietary
principles favor this type of diet. All of this, plus my own experience makes me feel that this
is the diet to follow. And the more I read and study this type of diet, the more I move away from ANY type of
processed foods, grains, sugars and more towards this 'Primal' way of life. It has only been
recently, surprisingly enough that a few enlightened scientists have put two and two together to come up with
the basic biological theory that our genetic structure and our dietary needs come from that of our ancient
ancestors. We have gotten so far away from that primitive diet in modern society, is it any wonder to
discover that we have all these illnesses, obesity, diseases and disorders? The modern Standard
American Diet has ruined the health and strength of our population for the most part. To get a good idea of
this, check out before and after pictures of native people around the world after they adopt a modern,
Western diet. In a single generation, these people go from the perfect ideal of health to a sick,
deformed and diseased society, and it has nothing to do with things like cholesterol or saturated fat. For
more on this, check out Weston A. Price's book, Nutrition and Physical Degeneration. It's very enlightening
and eye-opening, if you have not seen it. In fact, the dramatic health benefits from this type of
diet, seem virtually endless...
Read More...
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Dr. Al Sears, M.D. |
Reset Your Hormone Switch to "Normal"
By: Al Sears,
MD
Dear Health-Conscious Reader, Have you ever shivered on a cold day? Felt a
little light-headed when you stood up too fast? I'm sure you've broken a sweat while doing your PACE
exercises, right? In all these situations, what you're feeling is your body trying to return
itself to a "normal" state. In medical terms, we call it homeostasis - a fancy way of saying that your body
is reacting to its environment and trying to get back within its natural chemical, hormonal and temperature
ranges. For example, when your energy levels are low, the conventional wisdom would tell you that
your hunger hormones (like leptin and insulin) signal your body to "eat more, expend less." And when you've
eaten enough, your hormones should tell you that you've had enough. Either way, your body goes
back to a balanced state, and you have homeostasis. In other words, eating enough should blunt
your appetite. If you gain weight, homeostasis should regulate your hunger, physical activity and energy
output so that your body goes back to a natural weight relative to your build. But there's a
problem with the conventional wisdom ... in the real world, it doesn't work that way. We do eat
too much. We have obesity. You can get fat. Shouldn't this be impossible? How can every
other system in your body be regulated by homeostasis except your weight?
Read More...
_____________________________________________
Editors Note: Dr. Al Sears, M.D. is a board-certified clinical nutrition specialist. His
practice, Dr. Sears' Health & Wellness Center in Royal Palm Beach, Fla., specializes in alternative medicine.
He is the author of seven books in the fields of alternative medicine, anti-aging, and nutritional
supplementation, including The Doctor's Heart Cure. To get his free special report on the proven anti-aging
strategies for building a vibrant, disease-free life, go
here now. You'll learn how to stop Father Time without giving up the
foods you love.
______________________________________________
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Dr. Eric Serrano MD, MS, BC
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Editor's note:
Last week's article on Crohn's
Disease contained a copy error! Yogurt should be avoided by anyone with Crohn's. We apologize for the copy error.
Hello Dr. Serrano,
I would like to know what nutritional and supplement
recommendations you would have for someone with eczema. My husband has been suffering with it off and on for
years and I have suggested to him many times that it could be his diet but he is skeptical.
Thanks in advance for any information you can provide.
Sincerely,
Janet M
______________________________________________________
Dear Janet,
You are right, and he is
wrong (like usual - women are always right!) Diet is the most important factor on the skin. The skin is the
window to your health; the worse your skin is, the worse your health is. Of course, this is in addition to
your gastrointestinal system.
The first thing I recommend to anybody with eczema is to find out
what the person is allergic to by doing an elimination diet or getting tested for allergies. I also start the
patient on vinegar, and it could be balsamic or apple cider, one teaspoon three times per day. If these
two do not work I add probiotics. I use Klaire (888-488-2488) ask for the complete brand, and use code
614. Or Orthobiotics (800-842-0924), ask for the probiotics and use code SERR10.
Janet if I
were your husband I would listen to you. By the way, the top three foods that you need to start with for an
elimination diet are WHEAT, DAIRY and EGGS, and just in case, peanuts as well.
Thank You,
Dr. Serrano
___________________________________________
This is a friendly
reminder to email health and wellness questions to eathealthy@grasslandbeef.com for the Dr. Serrano question and answer series.
Answers will appear in future issues of the weekly newsletter under your first name only. Dr. Serrano
has been so kind to offer his expertise to any question involving health and wellness.
Dr. Serrano has advanced degrees in nutrition, kinesiology and wellness
and has a wealth of knowledge from both his farm background, 15 years of clinical experience, and as an
award-winning professor at Ohio State Medical School. Dr. Serrano has an outstanding family practice on the
outskirts of Columbus, Ohio and works with a select group of professional athletes.
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Athlete Corner
- Scott Mendelson Q&A
|
 Is Your Body Pool-Ready for Memorial
Day?
By: Scott Mendelson
Scott,
I met one of your clients in the gym who is in great shape, he has the body everyone wants and he
raves about your programs and he suggested I talk to you ASAP! I want to build up my arms while losing
body fat and not sure what to do. The goal is to drop 10 lbs of flab in 30 days, but I need a simple
nutrition plan to follow that I know will work- what do you suggest?
Jim
L.
Denver, CO
___________________________________________
Drop 10-20
lbs of fat in 30 days with a Great Set of Arms!
Jim, I can help you achieve those goals in an aggressive time period to make sure your guns
are ready to show off this summer. You asked for a simple yet effective nutrition plan and the Zero
Tolerance Fat Loss Plan is the ticket to 10-20 lbs of fat loss in 30 days. I suggest an intense
approach working towards short term goals which will require effort. However, after reaching your fat
loss goals with ZTP maintaining the low level of body fat will be much easier and allow for more freedom with
the diet. Otherwise the half-hearted approach that many people take just never gets them anywhere. Talking Muscle Heads99% of trainees keep the palm up when doing
curls and the palms neutral when performing triceps exercises which neglects other heads of the muscle that
must be stimulated for excellent development. The routine below uses a strategic strip set to correct
common weaknesses first, which pre-fatigues the muscles allowing for the stronger heads to also undergo
excellent fiber stimulation. There is more to developmental balance that one would think. Weak muscle heads cause the nervous system to shut down growth of stronger heads to avoid injury. The
nervous system plays a huge role in both the strength and growth of muscles. Kill the nerve within a
muscle and it will die quickly no matter what nutrients you intake. Building up weak muscle heads will
allow the entire structure to grow like crazy! Train as hard as you want, without balance you will not
win the growth or strength game while promoting major injury. My clients who start out with the most
imbalances see the fastest progress as the body responds very quickly to corrective work. The longer
and harder you have been training the greater the size of many strength deficits, allowing a great
opportunity for rapid improvements. It is common for a client to put on 10 lbs of muscle during a 12
week training phase just focusing on neglected areas...
Read More... _____________________________________________
Fat Burning Special Reports Email scott@infinityfitness.com for your
free copies of the Zero Tolerance Fat Loss Nutrition plan - male or female version. Also ask for the
Getting Great Guns and Ripped Abs special report. Email Scott 7 days per week to discuss your situation
and goals. _____________________________________________
Infinity Fitness INC provides
training, fitness, and nutritional information for educational purposes. It is important that you consult
with a health professional to ensure that your dietary and health needs are met. It is necessary for you to
carefully monitor your progress and to make changes to your nutritional and fitness program to enjoy success.
Infinity Fitness does not employ dietitians or health professionals and assumes no responsibility or
liability for your personal health and condition. For more information regarding our Limited Warranty for
products and services, please see our disclaimer at
InfinityFitness.com. Copyright © Infinity Fitness INC All Rights
Reserved 2010This document is provided
by Infinity Fitness INC for general guidance only, and does not constitute the provision of health or fitness
advice. The information is provided "as is" with no assurance or guarantee of completeness,
accuracy, or timeliness of the information, and without warranty of any kind, express or implied, including
but not limited to warranties of performance, merchantability, and fitness for a particular purpose.
Email new questions for Scott Mendelson via: eathealthy@grasslandbeef.com
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| Customer
Feedback |
 Received our first shipment from US Wellness Meats yesterday. Perfectly encased in its own
styrofoam box the eight
T-Bones look great. Tonight we cooked two of them.
WOW! Best meat we've had since we came to this country (2006). Tender, juicy and filling - we are
definitely coming back for more. Thank you for a great and healthy product. Denise, FL
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| Recipe
Corner | |
Chicken Liver Pate
 Ingredients:
- 3/4 lb
Chicken Livers
- 8 tbsp
Butter
- 2/3 cup Hearty Red Wine
- 2 tbsp Chopped Chives, plus
more for garnishing
- 1/4 tsp Dried Thyme
-
Salt and Freshly Ground Pepper
- Sprigs of Fresh
Thyme, to garnish
Directions:
- Rinse the
livers and pat dry with paper towels. Trim away any sinew or
greenish portions from the
livers with kitchen scissors, then cut each in half.
- Melt 4 tbsp
butter in a large frying pan over medium heat. Add the livers and cook, stirring
occasionally, for about 4 minutes, or until browned.
- Add the wine, chives, and thyme to
the pan. Bring to a boil. Cook, stirring occasionally, for 4 minutes, or until the liquid is reduced by about
half and the livers are just cooked through when sliced open.
- Remove the pan from the
heat and let cool for 10 minutes. Transfer the contents of the pan to a food processor. Process until smooth.
Season with
salt and pepper. Spoon the pate into a serving bowl, pressing it
down with the back of the spoon after each addition so that it is firmly packed.
- Melt the
remaining
butter over medium heat. Pour it over the top of the pate. Refrigerate, uncovered, for at
least 2 hours. Garnish with sprigs of fresh thyme and serve.
Prepare ahead: The pate is best
refrigerated for 2 days before serving to develop the flavors
Yield: 4 servings
Recipe and photo
compliments of Cookstr.
   
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Lewis County, Missouri - May 9, 2011
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Happy cows! April showers have led to lush green May
pastures!
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Purchasing
Rules & Discounts
|
U.S. Wellness requires a $75 minimum purchase and a 7
lb total order minimum.
The weight minimum is to help ensure everything stays frozen
during transit and the price minimum is required since we have built the cost of shipping into the price of
the product. You will only see a $7.50 handling fee at checkout.
The South Carolina Chicken
Bundles, and Olive Oil ship from separate locations, so they are not included in the 7 lb weight
minimum.
The shopping cart will keep track and remind you if your order is under the 7 lb
limit.
Weight
Discount
On your next order, receive a $25 discount for every 40 lbs you order.
This offer excludes items that ship separate such as the South Carolina Chicken and Olive Oil.
This is our way of saying thank-you for purchasing in
bulk! This can be any combination of products totaling 40 pounds and does not have to be specific to any
category. Each 40 lb interval will yield the discount. For example, 80 lbs of product will yield
a $50 discount and a 120 lb purchase will yield a $75 discount.
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| Customer Change Contact Info Link |
Need to
change your address information or remove yourself from our customer newsletter? Click
here. After opening, enter your email
address and store password and you will be able to edit your customer file.
________________________________________________
Confidentiality Guarantee:
U.S. Wellness Meats does 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
and Catherine Ebeling. All rights reserved. The content, design and graphical elements of this newsletter are
copyrighted.
Please secure written permission of the authors before copying or using this
material. Address: caebeling@earthlink.net or eathealthy@grasslandbeef.com
Sincerely,
John Wood
U.S. Wellness Meats
Toll Free: (877) 383-0051
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