After years of research, an animal scientist looking for ways to keep inflammation down in cattle came up with a novel approach: feed them flax. The flax in their food helps keep animals healthy and has an added benefit for those who later eat their meat: omega-3 enriched beef.
Archive for March 19th, 2010
I never thought I had an issue with cauliflower. In fact, I’ve always enjoyed it, whether puréed into a soup, roasted to a nutty brown, or dragged through a bit of ranch dressing that always seems to accompany store-bought party crudité platters. Any time it is put in front of me, there is a good chance I’ll eat it.
And yet I’ve never in my life cooked it. At least, not that I can remember.
I’d see it in the market, buy a head of the stuff and bring it home where it would just rot in my refrigerator, not so much forgotten as avoided.
I’ve gotten as far as placing one on my cutting board, but when I took out my 10″ chef’s knife, I paused, changed my mind at the last moment, and put the thing back into cold storage. For some reason, I just didn’t want to cut up a head of cauliflower. I never gave it much thought until a few months ago.
And then I remembered Ben.