Wild nutrient-dense protein. It's what Glenn Elzinga and his family raise on pristine, highly mineralized range-land at Alderspring Ranch in May, Idaho.
In this episode of Know Your Food with Wardee, I visit with Glenn about his ranch, his family (he and his wife have 7 daughters), the concept of “wild” protein, resources for anyone else who wants to produce pastured meat, and much more!
Get to know Glenn and Alderspring Ranch through the links and information below, and of course through this podcast. Plus… the tip of the week!
Won't play for you? Try here. Mobile or desktop users, you can hear my podcast with Stitcher, on-demand and on-the-go. (What's Stitcher?) You can also get it on iTunes or subscribe in the Podcasts app.
Tip of the Week: Pressure Cooking Already-Soaked Beans
In yesterday's post, I spilled the beans on how I've changed my tune about pressure cooking. Today's tip is to encourage you to keep soaking your beans beforehand. When you combine soaking with pressure cooking, you've got the best of both worlds! Nutritious beans because of the soaking — plus extra savings in cooking time because they're already soaked. You can cut pressure cooking times in half — beans that would take 30 minutes will take 15 minutes if soaked already.
Today's question comes from Cathy:
“Thank you for all your wonderful and useful information. I wanted to ask you your advice on what you think of a recipe I came up with. I've been trying to introduce my family to traditional cooking and soaking my grains for baking. Last week I made homemade bagels using a recipe from a regular bread machine recipe. It called for 3 cups of flour. I used 1 1/2 cups of freshly ground soft white flour and applecider viniger and milk, soaked overnight. The next day added regular flour and other ingredient, mixed in the kitchen aid, it took a very long time to rise and it only rose a little bit. They still turned out beautiful. My son ate one and said that his stomach was hurting him, I wasn't sure if it was the bagel or not. Do you have any experience with cooking this way and do you think it was a health way of going about preparing the grains?”
The podcast contains my answer!
And now… about Alderspring Ranch. Look how beautiful it is!
About Glenn Elzinga and Alderspring Ranch
“Grass-fed beef is also called pasture-raised beef, pasture-grown or grass-finished beef. It is an artisanal slow food, crafted from cattle raised and finished on intensively managed high-quality pasture and hay, without grain of any kind. At Alderspring, we go a few steps further. Unlike some grass fed producers, our beef never ever see a feedlot and are truly free range. In addition, our grassfed beef is certified organic. And finally, Alderspring Ranch beef is raised by our family, on our own ranch. We are committed to personal care of our cattle, our land, and you, our customer and partner in sustainable agriculture.
Lately we are working on the concept of “wild” protein. We believe our beef to be more nutritionally dense compared to beef raised in a feedlot or even a highly managed, farmed pasture. Our highly mineralized montane (and unfarmed) soils are microbially and elementally intact. As a result, our beeves pick that up in the grass, and it likewise shows up in their tissue. It is why our beef can be considered a complete food. Not only is it a great source of protien, but the wild-pasture fats that make up the profile are what our bodies were made to eat and thrive on. Wild has more to do with just the environment. It also has to do with the fact that the beeves get to select their own food, and maximize their wellness. They were made to know far better than us to select exactly what their bodies need.” –Glenn and Caryl Elzinga
Click here to read more about Alderspring Ranch.
Alderspring Ranch carries Copper River wild sockeye salmon from Alaska. Chris and Heather Maxcy of Cordova Alaska, a professional fishing family, harvest this wild fish each year, and it is sold exclusively through Alderspring Ranch. This is some of the nicest wild salmon in the world and is expertly and tenderly handled by the Maxcys, blast frozen in whole fillets in flavor-preserving vacuum packed perfection. Copper River sockeye is one of the highest Omega-3 sources in salmon in the world today.
- Alderspring Ranch
- Alderspring Ranch on Facebook
- Alderspring Ranch Photo Gallery
- Alderspring Ranch Producers Resources
I'm so grateful when you visit my show on iTunes and leave a rating and/or review! KnowYourFoodPodcast.com/iTunes This helps me make my podcast better and also helps others find it. Thank you! For past or current episodes, check out the Know Your Food with Wardee podcast archives.
Anything to Add?
I would love to hear from you! Do you have questions for Glenn or comments about anything shared in this episode? Like this podcast? Please help me reach others by using the share buttons at the top of this post. Thanks!
just 15 minutes of hands-on time!
Free No-Knead Einkorn Sourdough Bread Recipe
Is it really possible to "eat what you want to eat" like bread and butter, cinnamon rolls and cookies, meat and potatoes...
Bible-based cooking program...
...yet it's GOOD for you?
We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).