just a thought
Across the Fence
By Julie Turner-Crawford
T
here was an interesting conversation around my dining room table recently. My dad was there for lunch, and he made the comment he was hungry because he Julie Turner-Crawford hadn’t eaten breakfast. is a native of Dallas He planned to grab a bite that morning while County, Mo., where she feeding cows, but he changed his mind when he grew up on her family’s saw the sign advertising the new fake meat options farm. She is a graduate at the local fast food joint. of Missouri State “Well, we’re never eating there again,” my husUniversity. To contact band Bill chimed in. “This is cattle country.” Julie, call 1-866-532-1960 I hate to tell my father and husband, but plantor by email at editor@ based, meat-like substances are here to stay – even ozarksfn.com. in cattle country. Plant-based products are quickly making their way into grocery stores and fast-food chains across the country. In 2016, Whole Foods became the first retailer to sell Beyond Meat “burgers,” and it quickly became the top-selling packaged “burger” in Southern California, according to Ethan Brown, chief executive officer and co-founder of Beyond Meat. I see television commercials for Beyond Meat products, as well as other brands, promoting these plant-based foods more than ever, yet very little, if anything, prompting the animal agriculture industry. The iconic deep, gravely, Southern drawl of actor Sam Elliott saying “Beef… It’s whats for dinner,” has been absent from the airways for decades. What happened to our professional athletes sporting milk mustaches, asking the question, “Got milk?” Any given day, an estimated 80 percent of all U.S. consumers came into contact with that question, according to an article published on the website fastcomany.com. Who does Beyond Meat have pitching its product? Rapper Snoop Dogg and the company, which started in 2009, is making billions. Among those Brown counts as investors/partners in his company are the Humane Society of the United States, Bill Gates and the University of Missouri. — Continued on Next Page
Desserts
Frozen Pumpkin Pie
Submitted by: Barbara Groskopf, Hartman, Ark.
Ingredients:
• 1 quart vanilla ice cream, softened • 1 C pumpkin • 1/2 C brown sugar • 1 tsp cinnamon • 1/4 tsp nutmeg • 1/4 tsp salt
Directions: Combine all ingredients and mix well. Pour into a baked pie shell. Top with pecans and freeze. To serve, dip knife into hot water, then cut the frozen pie.
Know a Good Recipe? Send in your favorite recipe to share with our readers. Mail them to: PO Box 1514, Lebanon, MO 65536; fax them to: 417-532-4721; or email them to: editor@ozarksfn.com
FEBRUARY 10, 2020
The Ozarks’ Most Read Farm Newspaper
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