Planted and Sowed
This tiny seed of an idea led to Midwest & Grassfed and grew with the development of recipes from the personal garden, to the farmer’s backyard, and creative chefs like you and I who look for inspiration to fill the plate and feed the soul.
Walking the line of a crossbred foodie requires these three rules:
- Eat fresh when possible
- Whole foods come first
- Indulge is not a daily devotion, change your perspective and define what really is good tasting
- The Midwest food scape is finally seeing a revival of farm to table restaurants, with clean eating becoming more mainstream in convenience stores. And since we are smack dab in the middle of the country we have the resources for seasonal freshness at our fingertips.
Cultivating Fresh Flavors
So, why are foodies becoming more savvy and exploring palate pleasing recipes found on Pinterest or Instagram feeds? Because we are hungry for a change, we crave food that tastes real. We want to rise above and experience flavor, beyond the spam in a can sammies, Kool-Aid lunch we all dreamed of growing up. Grotesque, extreme I know. So are many more processed food wonders we consume that may have been prepared a year before they hit our palates.
Instead, Midwest & Grassfed’s approach is to be simply mindful. Take stock of the memories of what our families took time to prepare — a meal with fresh produce and resources local to them. Dive into something different, dare to try a wild recipe from another region. Get creative with your indulging desires and make them worthwhile and satisfying. Give in to good and get cooking!