Our state legislators have pilfered $80 million from the state’s liquor revenue fund to balance the budget forcing a 10% increase in the cost of drinks to be passed on to you. Your martini just went up a dollar.
It’s time to get the state out of the liquor business so this type of taxation without a vote will be stopped.
Please let your rep or senator know how you feel. Here are some links….Cathy McMorris Rodgers, Chris Marr, Patty MurrayKevin Parker, John Driscoll
photo by David Blaine
We have had receptions and rehearsal dinners but never a wedding so last Saturday was a treat when we were fortunate to host our very first wedding and reception for the Sloans. It was precious.”You make me laugh”, was my favorite vow quote. Congratulations Jack & Rose!
Gordon Syltie at the Syltie Ranch in Rathdrum has hormone and antibiotic free beef finished and ready but this is the week because once they go to the fair, they won’t last. You can call and order your steer at 208 - 659-8881 or 208-687-1213 or go check out the steer at 8626 W. Syltie Ranch Rd. in Rathdrum.
SYLTE LIMOUSIN BEEF
The Sylte Ranch as it exists today was settled in 1934 by John Sylte who migrated from the Dakotas. For 70 years and 3 generations we have been raising cattle in North Idaho. We are proud of our Limousins which we first introduced to our herd 30 years ago and now believe to be some of the finest in the U.S. It is with pride that we share that product with you. We keep and feed only the best and hope you enjoy.
Sylte Limousin Beef is bred and raised free of hormones and antibiotics from birth to your freezer. Grasses, hay and grains are all natural and produced locally. All our animals are humanely cared for in comfortable and pleasant surroundings. Since the cow-calf herd is only about 45 adult animals, each one is well known to us as an individual with their health and progress carefully monitored.
Limousin cattle have a 20,000 year history of producing lean, low-fat beef. Their heritage can be traced back to ancient cave drawings near the Limoges region of France (their native homeland) depicting animals with color and conformation similar to modern day Limousin. Initially imported to America in 1968, the breed has grown to be the Continental Breed of Choice in the United States, thanks largely to their natural genetic ability to “trim the fat.”
Allowed to mature gradually and aged to ensure tenderness and favor, Sylte Limousin Beef is at least 50% genetically leaner than other choice beef products. Recent research indicates that several cuts of Limousin beef are greater than 95% fat free. It contains no more cholesterol than chicken….even roast chicken without the skin….pork or any other meats. It is also important to note that half of the fatty acids in lean beef are monounsaturated, the same heart-healthy type found in olive oil.
In concert with its low levels of fat and cholesterol, Limousin beef is perfectly suited for today’s health conscious consumer who still demands a high quality. Recent research conducted by Iowa State University comparing Limousin beef to other Choice beef ranked it above its competition in tenderness and juiciness with equal flavor and palatability. Several branded beef programs featuring lean products rely on Limousin genetics to supply their demands and satisfy their customers.
One 3 oz serving of lean Limousin beef (179 calories) constitutes less than 10% of a 2000 calorie diet yet provides a daily value of Protein (51%), Zinc (38%), B12 (37%), Selenium (26%), Niacin (17%), B6 (15%), Iron (14%) and Riboflavin (12%).
Congratulations on making your selection of the finest product we can offer. Corn used in the growing and finishing ration provides superior flavor; however, prices have more than doubled in the past months. Increased fuel prices also add to our expense. This year’s hanging weight (carcass weight before bone and fat are trimmed) is $3.25 per pound. An average carcass will weigh 1000# with the net yield in weight in the vicinity of 50%. The cost includes the animal, feed, care and holding costs for over a year, all cutting and wrapping fees, and delivery.
After listening to Robert Kenner, the producer of Food Inc on NPR, I was stunned at some of the things that his documentary film has revealed about the state of our food industry in this country. Currently you can be sued if you defame food. The meat industry has successfully lobbied to avoid required listing of additives on meat packaging, why? According to the legal spokesman for the beef assoc. it is because they are concerned that the general public would not be able to handle the information properly and it would negatively effect the sales of beef. Really? Well thanks, because now I feel so much more protected and safe not knowing what you are putting in my food.
Thiese are only a couple of the indicators that the power is out of balance. It is hard to get a clear grasp on all the ramifications of the direction we are heading but I can say this, we have a huge grassroots battle ahead with such a powerful corporate force dominating our food supply and distribution systems.
Think about it. We have had no trouble criticizing energy industries for their immense control of world politics and unpopular profit motivated choices and this is for an industry that only puts fuel in our cars and houses. Why are we so unconcerned about our food industry with an even more controlling corporate power that provides fuel for our bodies.
The time is now to wake up and not only learn how to grow and process our own food locally but to fight the current corporate food system. Your first step; watch the movie trailer. Your second step read, learn and spread the word. Third, ask where your food is coming from and choose to eat at local restaurants that truly provide local ingredients like Luna, Wild Sage, Sante, and Latah Bistro (shameless plug).
P.S. Check out Jeremy Hansen’s letter to the editor (3rd one down) in response to Paul Haeder’s cover featured article, “industrialized”, in last week’s Inlander. Nice job Jeremy. Here’s a few of last year’s blog posts that concur and elaborate. Food DemocracyKing Corn. Organic & Local
I am on a kick to highlight great Spokane gardens starting with our staff.
Trevor Bmac is single-handedly trying to outdo the Matanuska Valley for the size, quality and quantity of vegetables grown in a backyard garden. I did some recon yesterday for a potential midnight snack raid and was surprised at the soil quality, square foot density and the huge healthy plants - wow!. He was picking cilantro and lemon basil for his latest martini recipe so be sure to stop by the Bistro and try one of his herb infused martinis and good luck trying to find the address for his garden, it’s top secret.
Spread the word, Thundering Hooves is bringing their first delivery to Spokane and you can order some of their organic meat. Find out more at The Back Kitchen. This is a great opportunity and if we provide enough demand, they will put on on a regular delivery schedule. Go Spokane!
The cover story from last week’s Inlander was a welcome subject to a local paper. Read “Industrialized”. It reminds me of a blog entry on this site back in Feb 08- “Cheap Food=Bad Food”. Mostly highlighting Food Inc. by Robert Kenner and Mike Kurlansky’s book, The Food Of A Younger Land, the story is well written and has a pile of relevant food information.
photo by David Blaine
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