| Sourced From |
Just in case we really are what we eat, we’d rather eat a chicken that had a fowl, not foul, life. So our mixed grill will serve humanely raised poultry and meat, and pesticide-free veggies this summer. And while we grill, we’ll chill with superb organic wines from Natural Merchants, available at Whole Foods. Their golden, fruity pino grigio restores honor to the name; it’s made by the Pizzolato family in Treviso. Their Spanish whites from the Bodegas Iranzo vineyards, founded in 1335, are light and sparkly, just the ticket for watching fireworks. And check at your farmers market or look here for organic wines made in your own region. For green grilling foods, read on.
Choose cutlets from a fowl who’s led a natural, unconfined, beaks-on life, and meat from cattle who not only knew what grass is, but spent most of their lives on pasture. We don’t want any products from animals who’ve been dosed with antibiotics, overuse of which is leading to the rise of antibiotic-resistant bacteria. And we do want the freshest in-season vegetables, free of pesticide residues, grown by local or regional farmers. Here’s how to find ‘em:
* Type in your zip code to find local, sustainable, organic meat, dairy and produce from nearby farmers markets, butchers, farmers, stores and restaurants, at the wonderful Eat Well Guide site of Sustainable Table, which also produces the award-wining Meatrix film series.
Look for the following labels on poultry and meat. None permit antibiotics or growth hormones, or feeding of animal parts to animals:
* American Grassfed Association:
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