Bone Marrow

I did cave, but with good cause. I found a local bison and pork producer at the farmer's market, so I have added in small amounts of organic meats to my diet.

The most interesting thing to me is that the healthiest parts of meat are the parts the general populace do not eat - bone marrow, organs, you know, the fatty stuff. So I'm trying to make this the focus of my experiment - eat the uneaten stuff because it's healthier and also less demand-generating. (I do not want to generate excessive increased demand for meat.)

If we actually ate the bones, too, we'd not be deficient in calcium and promoting milk as that false osteoporosis-preventer. If we ate liver from grass fed cows, we'd be getting tons of nutrients. Theoretically, a diet high in organ meat does not have as much need for vegetables. They are then more important in acid balance than in the obtaining of nutrients. I don't know the exact nutrient profile of bone marrow (can you believe the USDA data bank doesn't have it?) but it is, assuredly, one of the healthiest parts of an animal.

So I've made it a point to suck the marrow out of chicken bones, and hopefully I'll be making my own stock rather than that "chicken flavored" stuff. I got a tongue from the bison place last week - made beef stew, but the family wouldn't eat it, so it was on my menu for a whole week. To be honest, meat would squick me out too if it weren't so fascinating. Cutting apart a chicken is an experience. Skinning a tongue is an epic journey. I like to experience my food - to discover new foods, new flavors; to spend time on something and taste my hard work. I love change, and, luckily for me, the world never stops.