Food PoliticsFood Stories

The New Effects of Flax-Fed Beef

By Christopher Stewart | May 22, 2013

flax seed
flaxseed, beef, science, eating, food

Photo: Alisha V.

It’s hard to keep up with today’s food trends, fads, diets, and constant chef news. New topics are coming up everyday about the foods we consume and it’s hard to keep up. Staying healthy is another important topic of conversation and the foods we consume all play a part in this ongoing conversation. Beef has been a “hot button” topic of conversation for some years now, everyone from the NYTimes to vegetarians are talking about whether beef is a good choice. Jim Drouillard, professor of animal science and industry at Kansas State University believes that everyone can benefit from the health food flaxseed, even cows. Read More

Recipe Roundup

Beef and America (Plus Recipes)

By Mac Malikowski | April 30, 2013


Beef Recipes

Evident in the earliest known cave paintings and celebrated on blogs and in restaurants, humans have had a nearly 10,000-year relationship with beef. From the highly coveted wagyu of Japan, to Halal and Kosher dishes alike (and all those grass-fed burgers in between), beef is one of the most universal proteins around. Beef has a particularly interesting history in the United States and illustrates the cultural and economic draw that meat had on our country. According to a report on, in the 1840’s, cattle grazing lands were at a significant proximity to cities, often within them. The access and affordability of meat at the time was shocking to new Americans as we see from letters written from early Irish immigrants, astonished at how much meat they were able to consume. Read More

Health & Wellness

What’s Your Beef?

By Tawnya Manion | September 21, 2012

Photo; Charles Fred

The debate over eating beef and its impact on your health persists as a hot wellness topic. However, in Argentina, a country that traditionally consumes beef everyday, the rates of heart disease, Alzheimer, and colon cancer are consistently lower than in the United States. This is due in part because the majority of cows in Argentina, especially cattle raised and grazed in the Humid Pampa, eat grass from open pastures instead of cows in North America which subsist on meal from feedlots. Read More


News of ‘Pink Slime’ in Ground Beef Causes Concern

By Jeannette | March 12, 2012

Photo: artizone

Photo: artizone

By: Justin Chan

Although news about a more eco-friendly American beef industry seems promising, some critics are uneasy about the ground beef that consumers are buying.

According to ABC News, 70 percent of ground beef sold at supermarkets is made up of “pink slime” or beef trimmings. Gerald Zirnstein, a former United States Department of Agriculture scientist who first coined the term, said that customers are being cheated out of their money and unknowingly buying artificial beef. “It’s economic fraud,” he said. “It’s not fresh ground beef. … It’s a cheap substitute being added in.” Read More


American Beef Industry is Now More Eco-Friendly

By Jeannette | February 8, 2012

Photo: Rennett Stowe

Photo: Rennett Stowe

By: Justin Chan

The American beef industry has had a history of disproving misperceived notions, and it seems as if it will continue to do so. While much of the focus has been on beef’s connection to heart disease and cancer, NPR reported that a new study conducted by Jude Capper, an assistant professor of dairy science at Washington State University, revealed that the production of beef has been more eco-friendly than ever.

The study comes at a time when some are wondering whether this planet will be able to support a growing population. In her study, Capper pointed out that cattlemen now use 12 percent less water, 19 percent less feed, 33 percent less land and 9 percent less fossil fuel energy. “[The industry] knows far better how to care for, feed and manage cattle,” she said.

Despite its positive outlook, the report has come under criticism from some of Capper’s peers. While several environmentalists agree that beef production is now more effective, there are questions concerning other methods that are used in the process. Read More


Southwest Fires Hurting Beef Industry

By admin | August 11, 2011

Photo: Colin Shackelford

Photo: Colin Shackelford

By: Dylan Rodgers

A few months ago in Albuquerque, NM the skies were dark, the air was thick and black with the only weather forecast saying, “Smoke”.  The fires in Arizona were emitting such massive quantities of smoke that New Mexicans were blanketed by dark, ashy fog that reduced their range of vision to a few blocks in every direction. With every gust of the blistering winds whipping through the canyons and plains, the fires had quickly grown out of control. Read More


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Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More


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