Edible San Diego Issue #49 September/October 2018

Birds of a Feather
By Joni Hargrave
Photo by Olivia Hayo
Paul Greive of Pasturebird is the world’s
largest producer of true pasture-raised
chickens (not far from us in Murrieta) and
advises that picking a good bird comes down
to one simple idea: Know your farmer.
While pasture-raised is the buzzword of the
moment, the term is not federally regulated,
so just about anybody can use it, whether
the animals see a blade of grass or not. Get
away from relying on labels and get back
to relationships with farms and farmers
themselves—go online, check out websites
and Instagram feeds of the farms, or find a
farmers’ market and chat with the ranchers
in person when you can. A pastured bird
may cost more, but it’s worth seeking for
flavor and a lower carbon footprint.
Nutritional Considerations
Praised for its impressive protein profile
(a 3-ounce chicken breast contains 27
grams of complete protein), America’s
favorite white meat is also teeming with
powerful nutrients, like energizing B
vitamins and cancer-fighting vitamins A,
C, and selenium. Next time you prepare
poultry, be sure to leave the skin on—
not only does it result in a juicier, more
flavorful bird, it also packs in heaps of
heart-healthy unsaturated fat.
Environmental Impacts
To keep up with the demand for this lean
protein, industrial chicken facilities have
been pumping out poultry and pollution
on a massive scale for years. Due to
concerns of health- and environmentconscious
consumers, small-scale farms are
making a comeback with organically fed
and free-roaming birds.
Local Connections and
Resources
Farms
Da-Le Ranch
Pasturebird (chickens are available for
wholesale or online at crowdcow.com/
ranch/pasturebird)
Stehly Farms Organics (get ready to order
your holiday turkeys)
Markets
Heart & Trotter
Specialty Produce (they have a variety of
frozen meats from Alpine Meat Farms)
Simple Southwest Bird Wrap
Recipe by Anne Guthrie, Bastyr University California
nutrition student
Prep time: 5 minutes
Serves 1
A versatile ingredient, poultry is the most popular animal
protein in the US. On average, Americans consume over 100
pounds of chicken and turkey per person per year. A chicken
breast provides about 35 grams of complete protein per
4-ounce serving, but choosing the best quality meat is key.
This simple wrap packs a protein punch in minutes! Kick
up the antioxidant power and boost energy with fresh bell
peppers and avocado to help you absorb essential fat-soluble
vitamins. You can prepare the chicken (or a turkey breast)
ahead of time by brushing with olive oil and roasting with
½ cup white wine or water in a 325°F oven for 2 ½ hours, or
until the internal temperature reaches 165°F. Shred the meat
with a fork and store in the fridge until needed. And give
your wrap extra kick by seasoning the chicken with jalapeño
peppers, garlic, and onion; in a pinch, use chili powder,
cayenne pepper, garlic powder, and onion powder.
1 ½ ounces cooked and shredded chicken (or turkey),
seasoned with salt and pepper to taste
¼ cup cooked brown rice
¼ cup cooked black beans
1 bell pepper, sliced
¼ avocado, diced
1 medium whole wheat tortilla
RECIPE
10.14.18 | LIBERTY STATION
At this tastemaker event 30 local and national
celebrity chefs and mixologists will be competing
to prepare winning dishes and cocktails using
food that would otherwise be discarded.
#WASTEDSD features renowned chefs &
mixologists from Celebrity Chef Elizabeth Falkner,
James Beard nominee Javier Plascencia, to
Bravo TV’s Top Chef Katsuji Tanabe and more.
Treehouse Kitchen
wastedcelebration.com
Cooking
Workshops!
Stehly Farms Markets
Restaurants
GoodOnYa
Wrap chicken, rice, beans, bell pepper, and avocado in a
tortilla and roll it up like a burrito and enjoy!
Herb & Wood
Nate’s Garden Grill
D
Local • Organic • Fresh • Prepared Foods
No waiting! Order online & pick up. ramonafamilynaturals.com
Mon-Fri 8-7:30 • Sat & Sun 8-6 • 325 6th Street, Ramona
22 edible San Diego September-October 2018
September-October 2018 edible San Diego 23