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Going Grass-Fed

Last Saturday, I was dining at a small restaurant in the quaint downtown San Diego neighborhood known as Little Italy. It was here in this colorful quarter of the city that is renowned for its culinary flair and wide array of distinct restaurants that I had my first grass-fed hamburger. San Diego being a trendsetter in the culinary, sustainability and healthy-lifestyle realms, I’d heard of grass-fed meat and dairy before, but wasn’t too clear on what it meant and why it mattered.

 

Surprised by the delicious, inimitable flavor of this seemingly “alternative” burger, I was intrigued to learn more. It turns out that not only do grass-fed products taste better, but they’re also a healthier choice, and support local producers, which are all things we care about in the Paradise Point kitchen.   

Most grass-fed ranchers are small, independent, and local, and because their animals eat what their bodies were designed to process naturally, they’re also able to manage natural resources better and lessen their impact on their surroundings. Grass-fed products are leaner, lower in calories, and provide extra omega-3s that help battle obesity, high cholesterol, and cancer. 

Better for humans, better for animals, better for the environment, better for the economy – now that’s something that we can get behind in Paradise.

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