Hate to say it, but these people are posers. I am a farmer who raises beautiful hogs and cows on pasture - the kind of animals they profess to sell, the kind of farmer they say they support. In fact, they don't pay enough to even cover my costs, so what kind of animals are they actually buying?! The image they put across on their website, in their videos, etc is just a front - sorry to all the groupies!
We share most of our DNA with chimps who are omnivores, but the parts of our bodies that distinguish us from them are things like having pores in our skin, having grinding teeth (rather than flesh-ripping teeth) and having long intestines, which are what distinguish vegetarians' bodies from carnivores' and omnivores' bodies.
the butcher comments passionately on the health of the insides of a cow fed on its natural diet of grass. well, human animals are biologically vegetarian. our bodies look as much healthier on the inside as these cows' bodies do when we eat the diet that is biologically correct for our bodies: a meatless diet.
science, physiology, history and biology tells one that humans are omnivores. grasses, seeds, nuts, vegetables, fruits and meat have comprised the human diet since the dawn of man.
If you've read "Kitchen Confidential" you probably know that they won't be erecting any Bourdain monuments anytime soon. I donno, maybe they would to capitalize on his fame, the food biz riding any trend into the ground. He's made his place being realistic and in spite of trends.
Actually I should have said Rib Eye too, it's got the flavour, and perfect fat content. I have read Kitchen Confidential, superb, and yes he made CIA sound like a military school in places. There's nowhere like the CIA in Europe that I know of. On a literary note have you read "Nose to Tail"?
Nope, good read? I remember Henderson's litttle part of No Reservations from St. Johns when Bourdain pretty much had an orgasm eating there. My favorite class at the CIA was Charcuterie. I'll never forget the day I went into the walk in and saw a pigs head floating in brine. I was making a delivery while in Storeroom class. 2 weeks later I was in Charcuterie eating it. Delicious. I still have all my old formulas from class.
Very very cool. That's the kind of school I should have gone to, sounds properly involved and totally classic. Nose to Tail, is quite simply one of the best cook books I've ever read. If you can get a hold of a copy I can't stress enough how good it is. I've eaten at both St.Johns restaurants, Fergus Henderson was there the second time I went and they're quite wonderful. Bourdain wrote the foreword for the republishing of Nose to Tail.
I liked your video very much.
TheWholefoodfarmacy 9 months ago
I liked your video very much.
gwk4657 10 months ago
I liked your video very much.
TheWholefoodfarmacy 10 months ago
Hate to say it, but these people are posers. I am a farmer who raises beautiful hogs and cows on pasture - the kind of animals they profess to sell, the kind of farmer they say they support. In fact, they don't pay enough to even cover my costs, so what kind of animals are they actually buying?! The image they put across on their website, in their videos, etc is just a front - sorry to all the groupies!
cam1120 2 years ago
We share most of our DNA with chimps who are omnivores, but the parts of our bodies that distinguish us from them are things like having pores in our skin, having grinding teeth (rather than flesh-ripping teeth) and having long intestines, which are what distinguish vegetarians' bodies from carnivores' and omnivores' bodies.
wysh100 2 years ago
no, omnivores have a different physiology than humans do. humans are biologically vegetarians.
wysh100 2 years ago
Really?
SethHesio 2 years ago
the butcher comments passionately on the health of the insides of a cow fed on its natural diet of grass. well, human animals are biologically vegetarian. our bodies look as much healthier on the inside as these cows' bodies do when we eat the diet that is biologically correct for our bodies: a meatless diet.
wysh100 2 years ago
science, physiology, history and biology tells one that humans are omnivores. grasses, seeds, nuts, vegetables, fruits and meat have comprised the human diet since the dawn of man.
thepeoplewhofeedus 2 years ago
go grass fed!!!!!
bonejeenyus 3 years ago
We live nearby. I graduated from CIA and cook professionally.
I now use Fleisher's meats at home and love going to the (Kingston) store. Like the T-Shirt says, you can't beat it!
snapurl 3 years ago
What's the best cut of beef for steak? In my opinion it's the Sirloin. Also is there a big bronze statue of Anthony Bourdain at the CIA?
SethHesio 2 years ago
Personally I like Rib Eye.
If you've read "Kitchen Confidential" you probably know that they won't be erecting any Bourdain monuments anytime soon. I donno, maybe they would to capitalize on his fame, the food biz riding any trend into the ground. He's made his place being realistic and in spite of trends.
snapurl 2 years ago
Actually I should have said Rib Eye too, it's got the flavour, and perfect fat content. I have read Kitchen Confidential, superb, and yes he made CIA sound like a military school in places. There's nowhere like the CIA in Europe that I know of. On a literary note have you read "Nose to Tail"?
SethHesio 2 years ago
Nope, good read? I remember Henderson's litttle part of No Reservations from St. Johns when Bourdain pretty much had an orgasm eating there. My favorite class at the CIA was Charcuterie. I'll never forget the day I went into the walk in and saw a pigs head floating in brine. I was making a delivery while in Storeroom class. 2 weeks later I was in Charcuterie eating it. Delicious. I still have all my old formulas from class.
snapurl 2 years ago
Very very cool. That's the kind of school I should have gone to, sounds properly involved and totally classic. Nose to Tail, is quite simply one of the best cook books I've ever read. If you can get a hold of a copy I can't stress enough how good it is. I've eaten at both St.Johns restaurants, Fergus Henderson was there the second time I went and they're quite wonderful. Bourdain wrote the foreword for the republishing of Nose to Tail.
SethHesio 2 years ago
Comment removed
snapurl 2 years ago
I wish I owned farm!!!
egnilk66 4 years ago 2
Fleisher's converted me (by choice) from 15 veggie years to delicious meats!
strgyn 4 years ago
I am a stickler for organic meats and I do get impressed easily but this video is great! Informed people makes informed videos.
TRUFoodGal 4 years ago