Hungry T's Eating Journal

Friday, Jan 13 - 'Za Friday

Ok, ok. I know I said I had killed pizza, but when the office is ordering up tasty Hot Lips, what's a guy to do? Since there are some non-carnivores among us today, we get one cheese and one housemade pep with onions. Seems like a good compromise.

I am always curious where the meat I eat comes from. It turns out the Hot Lips makes their housemade pep with pork from Sara-Joes Pork Products in St. Johns, WA. These guys are the real deal. Sara and Joe DeLong moved to the family farm back in 1984, and were certified organic in 1993. This land has been in their family since the original homestead back in 1863. Here are a few of their practices...

• Raised in conditions that are environmentally friendly
• Fed grass, hay and grains raised in organic system without synthetic fertilizers or pesticides
• Produced without the use of antibiotics or synthetic hormones
• Fed no rendered animal by-products
• Raised unconfined and humanely in small herds using progressive pasture grazing practices and careful manure management systems
• Processed in USDA Slaughter and processing houses with stringent quality control

Additionally...

• NO ANTIBIOTICS
• NO PESTICIDES
• NO HORMONES
• ALL FEED CERTIFIED AS HERBICIDE, PESTICIDE AND FUNGICIDE FREE
• NO ANIMAL BY-PRODUCTS
• NO NITRATES, NITRITES OR MSG USED AS PRESERVATIVE IN FINISHED PRODUCTS

Nice, huh? Everyone should do it this way.

To drink, 2003 St. Cosme Cotes du Rhone 'Deux Albions,' 2002 Negra Nebbiolo d'Alba, and 2003 Venta Mazzaron Tina de Toro.

posted by Hungry T @ 9:38 AM