Podcast: Farmer, cookbook author, Shannon Hayes-why grass-fed is sooo great.
April 6, 2011 Farmer, author, cook, PhD - lively chat about the distinct benefits of grassfed
Do chefs understand "grassfed?" When Shannon saw how some professionals were torturing lean, grass-fed cuts of meat, she embarked on research and kitchen-testing that yielded the "Grassfed Gourmet," a book I refer to again and again. It combines her farming experience with culinary skills, academic knowledge and engaging writing style.
In her mid-30's, Shannon Hayes has packed more into her life than many have at twice her age. A second-generation farmer in upstate New York, she's written three books, obtained her PhD in sustainable agriculture
and economic development. and, with her parents, husband and two young daughters operate Sap Bush Hollow Farm, 170+ acres of hilly pastures just right for grazing sheep, poultry, hogs and beef.
This Deep Roots Radio interview with Shannon Hayes was recorded live in the studios of community station WPCA Radio, 95.7FM in Amery, WI. Deep Roots Radio interviews are streamed live Saturday mornings at 8:30-9:00 Central time, on WPCA Radio. This, and past, shows are archived in this blog.
Played: 142 | Download | Duration: 00:27:16
Interview with Shannon Hayes, 27 min.
Posted by Sylvia Burgos at 4/6/2011 7:46 PM 
Categories: Cooking
Tags: delicious food grassfed grassfed beef local food pasture podcast Deep Roots Radio
Categories: Cooking
Tags: delicious food grassfed grassfed beef local food pasture podcast Deep Roots Radio
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