This week’s gonna be good!

We finally sourced some happy-life beef.

It’ll be here tomorrow and I am THRILLED! This cattle was raised an hour away by farmers who pride themselves on sustainable and humane ranching. It is 100% organic, hormone and antibiotic free beef that’s been grass finished…

Full disclosure, I’ve never had grass finished beef. In fact, I’ve always thumbed my nose at it. See, my family raises cattle and using a grain finish the months before slaughter is done for flavor reasons. Until very recently, grass finished beef was seen as a grossly inferior product; essentially unsellable. Now that it’s trendy to eat organic/gluten-free/foraged foods, grass finished beef has had a dramatic rise in popularity. I am dubious, but if I have to eat grass finished beef in order to eat sustainable beef, I’m willing to give it a shot.

It’s not just beef coming, either. I’ve also ordered a flat of tomatoes “Blue Gold Berries,” carrots, basil and some local cheese. Fantastic! Now that our team has it’s groove, we are able to branch out and try new things. It’s great.

Batch cooking as a team is exciting.

The first few times, it may feel a bit chaotic… Relax! It’s not a competition. Focus on the food (and the savings) instead of your anxiety. Mistakes will happen, everyone will still benefit from meeting and over time you’ll improve. As you do, you can add more faces to your team… add more products to your rotation. I’ll never go back to the doing it alone.

Going shopping for the rest of the goods tomorrow. #foodMountain