Foodie and Friend of the Small Farm, I Am. Traveling to learn other cultures is the finest education! Fresh berries in Helsinki.
The Local and Seasonal Chef With close to three decades in the food, media production, marketing and public relations fields, Rita has created myriad programs, events, cooking sessions on national television, the stage and The Annapolis School of Cooking. She has partnered in writing cookbooks and product lines to showcase the inspiration, art and nourishment of food. Her work has always embodied the naturally wholesome and satisfying. In The Grassfed Gourmet Fires It Up, Annapolis, Maryland-based chef Rita Calvert helps grillers understand what makes ‘grassfed’ different and shows how, with a few simple strategies—supported by more than 100 outstanding recipes—these higher-quality, healthier meats can really shine on the grill. All but 2 photographs in The Grassfed Gourmet Fires It Up! were taken by Rita as well as the images on her food blog. 
Heller's philosophical and explanatory grass-farming ruminations bring pastoral delight onto Calvert's grill and into your kitchen. What a fabulous addition to pasture-based culinary expression” -- Joel Salatin, Polyface Farm and author of The Sheer Ecstasy of Being a Lunatic Farmer and Everything I Want To Do is Illegal: War Stories from the Local Food Front
“Rita Calvert is a woman who knows food and, more importantly, she knows where and how it was raised or grown. It comes as no surprise that she and Michael Heller would write the definitive work on grassfed cookery.” John Shields, chef, television host, and author of Coastal Cooking with John Shields “With its detailed description of pasture-raised animals and grass-based farming, the Grassfed Gourmet Fires it Up! is not just a grilling cookbook, it’s a valuable educational tool that happens to be filled with delicious, mouthwatering recipes and a must read for anyone who fires up the coals.” —Diane Hatz, the Glynwood Institute for Sustainable Food and Farming “Today’s close working relationship between farmers and chefs not only contributes to everyone’s eating pleasure, it provides a wealth of information that we can use in our own farms and kitchens. In this lovely book we learn how to produce and prepare meat from grassfed ruminants. Enjoy!” --Frederick Kirschenmann, Stone Barns Center for Food and Agriculture. “Chefs and consumers are turning their attention to the benefits of livestock raised on grass, and not a moment too soon. Whether one looks at health benefits, environmental advantages, or animal welfare, grassfed is best. The Grassfed Gourmet Fires it Up! is a great addition to the library of anyone interested in joining the grassfed revolution.” --Bill Niman, Founder, Niman Ranch and BN RANCH |
New-Farm-to-Fork World
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