Welcome to the first edition of the Grass-fed Gazette, a new, occasional e-newsletter from me and the crew at Dick’s Kitchen, specifically aimed at developing closer ties and communication for committed customers of our restaurants, aka “Dick’s Diehards”.
As most of you know, my interest in the evolutionary nutrition paradigm began with a concern about the role of diet and inflammation in health issues seriously impacting my life. It has since expanded broadly to include many facets of this new view of nutrition, including such things as gluten-free and grain-free diets, the use of fermented foods and probiotics, the inclusion of healthy fats in our diets, avoiding sugar and other processed ingredients, and so on.
So one of the purposes of this newsletter will be to share with you some of my latest reading, conversations with healers and health practitioners, and attendance at conferences discussing some of the most forward thinking nutritional approaches. Hopefully there will be a forum to have you ask questions and/or share ideas that have worked for you, since it has been especially gratifying hearing from some of you about your health improvements as a result of changing food habits and, of course, eating at Dick’s Kitchen.
Customer Success Story
Meet Jim Hare: A Dick’s Diehard Who Kicked Unhealthy Habits to the Curb
Diagnosed with a double whammy of heart disease and diabetes, Jim Hare’s lifestyle changes gave him a healthier — and happier — outlook on life.
As a carpenter, Jim Hare uses his hands for every task. One day, he sliced his finger open and ended up in the emergency room. The ER doctor ran a few tests, and Jim discovered that 85% of his arteries were blocked, that he would need surgery and that he was diabetic.
After Jim’s heart surgery, improving his lifestyle was a matter of life and death. He consulted with his doctors and landed on the “Paleo Diet.” Also known as the caveman diet, it mimics the diet of the Stone Age hunter-gatherer. The Paleo Diet consists of fish, grass-fed meats, eggs, vegetables, fruits, fungi, roots and nuts and excludes grains, legumes, dairy products, potatoes, refined salt, refined sugar and processed oils. “It really works,” he says. “It’s easy, and you see the payoff right away.”
Before long, Jim felt the benefits of his new lifestyle. He had more energy, slept better and let go of stress. Just two years after his open heart surgery, he was able to completely go off the insulin that treated his diabetes! “Going paleo has become an integral part of my vitality,” he says. “It lets me live my life to the fullest.”
We at Dick’s Kitchen met Jim because he loves our restaurant. He loves our 100% grass-fed beef and is grateful we support it because it’s the only kind of beef he should be eating. He eats with us around three times a week because he finds food that tastes great and supports his new diet. He always tries the weekly Guest Burger, and his favorite is venison and water buffalo. He usually orders the housemade kimchee, and he can’t resist the yam “not-fries.” “I like Dick’s Kitchen because it feeds the soul,” he says. “It has heart.”
We’d like to thank Jim for being such a Dick’s Diehard and sharing his inspiring story with others.
Jim, the next time you come in, the yam not-fries are on us!
Dick’s Kitchen offers a radical approach to the hamburger, America’s favorite and most celebrated food. We proudly serve 100% humanely raised, Food- Alliance-Certified, lean, grass-fed beef that’s lip-smackingly better than any other. Grass-fed beef is lower in calories, saturated fat and cholesterol and contains more omega-3 fatty acids than grain-fed beef. It’s also high in health-enhancing fats and rich in antioxidants.
While many establishments claim to serve grass-fed beef, their beef is usually grain finished. Not ours! With the substantial nutritional and environmental benefits 100% grass-fed beef provides, you should demand nothing less!
Our beef comes from Oregon’s very own Carman Ranch. As fourth-generation ranchers raising and teaching the fifth generation, Carman Ranch is committed to preserving the natural environment and providing healthy and delicious grass-fed beef. Vigorous grasslands enhance biodiversity, provide wildlife habitat, prevent soil erosion and groundwater contamination and protect the soil from drought. Their pasture-based production system promotes and preserves open space and native species, ensuring a beautiful, vibrant landscape for their animals and their community.
If you‘d like to purchase this delicious, high-quality beef for yourself, sign up for Carman Ranch’s “Cow Share” buying program. If you’d like smaller quantities, you can sign up for their new “Buying Club”. And, if you’d like to see the animals and learn more about the place where their ranch family lives and raises your food, you have an open invitation to visit Carman Ranch. Just make sure to email Cory before you make plans at [email protected]
Help Dick’s Kitchen Fight Hunger in Oregon
We are proud to be matching the first $500 raised for Farmers Ending Hunger for this year’s Willamette Week Give Guide. We are also providing another incentive to donate to this great organization: *Donate $50 between Wednesday, December 11-Wednesday December 18th and we will send you a gift certificate for “Buy one entrée and get your second entrée free!” This is a great way to satisfy your hunger with a friend and battle Oregon hunger at the same time. Donate through the Willamette Week Give Guide Here and if it’s $50 or more we will mail you your Dick’s Kitchen gift certificate!
Farmers Ending Hunger, an 8-year old Oregon non-profit was created to bring nutritious food to those who need it most. Funds raised will be used to harvest, process, store and distribute fresh food donated by dozens of family farms from the Columbia River Basin to the Willamette Valley and Southern Oregon. Once it is processed and packaged into food products like frozen and canned vegetables, ground beef and pancake mix, the food is delivered to Oregon Food Bank’s regional network for distribution in their food relief boxes, along with fresh fruit and vegetables like pears, cherries, cabbage, broccoli, cauliflower and winter squash.
“Oregon is one of the most productive growing regions in the country and also one of the hungriest,” said Farmers Ending Hunger Executive Director, John Burt. “In an average month, 85,400 children in Oregon eat meals from emergency food boxes. We were inspired to find another use for Oregon’s plentiful agricultural resources by asking farmers to provide fresh, nutritious food to those who need it the most.”
Adopt-an-Acre Campaign Seeks Donors
For a $500 contribution, families, institutions or individuals can “adopt” two acres or enough peas, corn or green beans to feed 33 families of four the recommended daily allowance of vegetables for one month. One half acre, a $100 contribution, provides 10 families of four with the recommended daily allowance of vegetables for one month. Or adopt a row for a $25 donation and give six families of four the recommended daily allowance of whole grains for one month. Individuals who adopt an acre can visit Farmers Ending Hunger to view an interactive map of the partner farms, read farmer profiles and learn which ingredients each local farmer is donating, from potatoes and pears to wheat, beans and cattle.
“It doesn’t take much time or effort to maintain an extra acre of corn or green beans that will be donated at the end of the season,” said Molly Pearmine McCargar, owner of Pearmine Farms in Gervais, OR. “It’s only appropriate that farmers should be helping to feed people who can’t feed themselves.”
Donate through the Willamette Week Give Guide Here and if it’s $50 or more we will mail you your Dick’s Kitchen gift certificate!