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Dear John,
Summer of 2015 seems to be in fast forward as September is just around the corner which will open the 16th year in US Wellness history. We are very grateful for all of you who have made this journey possible. Your support has given us the courage and energy to assist the grass-fed meat industry change the paradigm created in the last half of the 20th century. One obvious change in the last 15 years, is there is far less free time than at the dawn of the 21st century. We are all too busy working more than one job, raising families, and, etc. In the past five years major grocery store chains in population dense areas of the country have pushed their deli's to the entrance of these elite grocery stores so folks can grab prepared meals while on the run. Well.......you also have an online choice. US Wellness continues to add new choices to our Heat and Serve category for the super busy families with little time to spend in the kitchen. Open Heat & Serve and find eleven choices from five unique food groups that will speed your serving time and allow for more down time which is in short supply. US Wellness is pleased to introduce Chef Noelle as the featured chef of the month. Chef Noelle grew up in a vegetarian home but soon became to appreciate smart proteins and animal fats at local farmers markets. The grass-fed seed was planted while on the rise in the chef industry, and the rest is history. Chef Noelle has an emerging podcast titled The Paleo Women Podcast: Health~Nutrition~Fitness~Hormones. If you would like to learn more about how grass-fed meats are produced, and meet a number of the grass-fed leaders, then now is the time to register for the Grassfed Exchange being held September 16 to 18 in Mt. Pleasant, Michigan. The early bird registration has been extended to August 2oth. This is a perfect opportunity for urban consumers to meet their country cousins responsible for smart proteins and healthy fats. Complete schedule here. For farm tours, upcoming sales, special events, new cookbooks, recipes, and much more - visit us on Facebook, Twitter, Pinterest, YouTube, or our Blog. We always appreciate your feedback and comments. Don't forget...........noon CST Friday, August 14th is the deadline for Fresh Chilled Beef orders. Sunny August regards,
John, Lee Ann, Tressa, Amanda, Laura and Deric on behalf of the farm families of U.S. Wellness Meats
    
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Recent Health News
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Consuming Highly Refined Carbohydrates Increases
Risk of Depression
Source: Columbia University Medical Center 
A diet high in refined carbohydrates may lead to an increased risk for new-onset depression in postmenopausal women, according to a study published in The American Journal of Clinical Nutrition.
The study by James Gangwisch, PhD and colleagues in the department of psychiatry at Columbia University Medical Center (CUMC) looked at the dietary glycemic index, glycemic load, types of carbohydrates consumed, and depression in data from more than 70,000 postmenopausal women who participated in the National Institutes of Health's Women's Health Initiative Observational Study between 1994 and 1998.
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| Customer Feedback |
Perfect Balance of FlavorTried this BBQ Sauce with some brisket from grasslandbeef.com and was very impressed with the balance of flavor and how well it integrated into the meat. I even let my kids taste test with our BBQ sauce we used previously and they chose the All-Natural Premium BBQ Sauce! I feel good feeding this to my family knowing the ingredients are all natural. Don't worry - you won't be compromising ANY flavor with this - we liked it better and will be using this sauce moving forward! Alice D. Florissant, MO
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| Recipe Corner |
Bangers & Kale Mash
Author: The Domestic Man
Serves: 4
Prep Time: 5 min
Cook Time: 25 min
Difficulty: Easy
Ingredients:
- 2 lbs Potatoes (Peeled & Cut Into 2" Chunks)
- 4-8 Mild Sausages
- 1 Leek ( Or substitute 1/2 cup finely chopped green onion )
- 3 Cups Kale ( Stems removed, about 5 stalks )
- 6 TBSP Butter
- 1 Cup Cream
- Salt & Pepper to Taste ( maybe 1/2 tsp each )
Instructions:
- Add the potatoes to a large stockpot, then add enough water to cover the potatoes by 1". Bring to boil over high heat; reduce heat to medium and simmer until potatoes are easily pierced with a fork, (about 15 min) then drain and set aside.
- As the potatoes simmer, start cooking your sausage by either pan-frying over medium-low heat or grilling over indirect medium heat until cooked through (about 15 min)
- After draining potatoes, return the pot to the stove. Warm the butter over medium heat, then add the leek and saute until bright green (1 min). Add the kale and saute until kale has softened, about 3 minutes.
- Add the potatoes & cream to the pot and mash with a potato masher or a firm whisk. Season with salt and pepper.
Serve the Sausages over the Potatoes & Enjoy !!!!!
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Some very positive feedback on recipe author Russ Crandall below:
Just wanted you to know I discovered Russ because you featured him in your newsletter and was awaiting his new cookbook, Paleo Takeout, with great anticipation. I can't review this on Amazon since I bought it at Costco, but just let me say it has soared to the favorites list at my house. We love good Asian food and have found, like Mr. Crandall, that our guts do better with some white rice and potatoes, so we are super excited to have this guide.
It is also great to know that we can buy the meats from you - from offal to shrimp to steaks - and any other unusal cuts Russ mentions in his book. Wonderful to have a paleo chef who "gets it" when it comes to WAP tradtional diets, too. Don't think I have ever seen anyone with a recipe for fermented ketchup, other than Sally Fallon herself. There are many other fermented side dishes and sauces so this will be my go to book from now on.
I am so excited to expand the list of the meats we usually buy, to try all these recipes.
Thanks for featuring Russ!
S.A.
Colorado
__________________________________________ If you are a blogger or food artist and would like to see your recipes published simply email us.
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US Wellness - Converting Sunlight Energy Into Ribeyes
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Perfect conditions in Baldwin Co. Alabama grazing forage millet.
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About U.S. Wellness Meats
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U.S. Wellness Meats was founded on  September 1st, 2000. Pasture management and meat science research originated in 1997. The company office is located in Monticello, Missouri in Lewis County which joins the Mississippi River 140 miles North of St. Louis.
The company has branched from beef products into: Grass-Fed Lamb, Pork, Poultry, Wild Caught Seafood, Grass-Fed Bison, Dairy Products, Raw Honey, Gourmet Rabbit, Pre-Cooked Entrees, Snacks, and Pet Food.
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Confidentiality Guarantee
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We at U.S. Wellness Meats do not sell, trade or give away any subscriber information. This isn't just an ethical commitment, it's also a legal one.
Copyright © 2009 by U.S. Wellness Meats. All rights reserved. The content, design and graphical elements of this newsletter are copyrighted. Please secure written permission of the author before copying or using this material. Address:
Sincerely,
John Wood
U.S. Wellness Meats
Toll Free: (877) 383-0051
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