GMOs have been in the news a lot lately. Good timing on my part, since in my book, Hadean: Threshold of Extinction, GMOs bring us one bite closer to the apocalypse.

Now, I’m the first to tell you that when researching the novel, I deliberately looked into the dark side of the science. So in the next few weeks, I’ll be sharing what I discovered.

But for now, I wanted to let you in on what I’ve been doing since investigating the Frankenfood.

Switching to Organic food has been relatively painless. Most supermarkets carry organic options at only slightly higher prices. Since it is more expensive, I’ve waited for the food to be on sale and stocked up.

We’re about 50% organic now.

But all organics aren’t made equal. My youngest has digestive issues and severe allergies. Milk causes her stomach to cramp, bad. This isn’t lactose intolerance, but something else. So I switched to organic milk and told her to pay attention when she ate her cereal (a topic for another day). She said she had some but it wasn’t nearly as bad. Then I found some organic milk from grass-fed cows. I bought it and told her to let me know if this was better or worse. She had no problems.

Hmmm.

Fortunately, we live in cattle country (Cattle is one of the 5 Cs of Arizona), and our neighbor has family in the business. But the ranch was a hundred plus miles away, so I did some searching and found one just north of Phoenix, and score he was to be at the local’s farmers market.

We went. We bought. Apparently grass-fed beef has far less cholesterol and much less fat. We bought 1/3 hamburger patties and cooked them up. Holy macaroni! They stayed the same size even tho they were the 80/20 that we normally buy.

Okay, they had a slightly gamey taste, but when hubby added a splash of A1 and a sprinkle of Lowry’s Seasoned salt, they were better than before.

That said, I over cooked the pot roast. The rancher handed me a quick reference cheat sheet to prepare the new ones I bought. Apparently, you cook grass-fed beef at a lower temp for shorter times, and do it from room temp. Lots to learn, but the meat is tastier and more filling, with that satisfied feeling.

Until next week.