New Cycling Organization

[tnorris]

New Athletic Organization Promotes Organic, Plant-based Nutrition,
Healthy Living, and Ecological Awareness.

August 19, 2003, Santa Rosa, CA – A new nonprofit organization,
OrganicAthlete, calls on athletes to promote optimal health and ecological values. Just as organic farmers carefully monitor what goes into their crops, organic athletes should similarly adapt their nutrition and lifestyle to minimize harm and maximize regeneration and health.

Elite athletes often serve as role models of vegetarian health, and in
2004 the board plans to launch a "produce power" campaign that will publicize the health and ecological benefits of a fruit and vegetable based diet. OrganicAthlete speakers and the Organic Revolution cycling team will offer educational presentations to community, sports, and school groups.

"Athletes are influential people," says renowned sports nutritionist
Dr. Doug Graham. "Whether that is good or bad is not our concern. The fact remains, athletes influence people. OrganicAthlete is the only organization to actively focus on providing first-rate nutrition and health information to athletes while also exposing the actions of responsible athletes in a fashion that will encourage a positive influence on others."

"Ultimately," says founder Bradley Saul, "we want to harness athletic energy to improve individual, community, and ecosystem health and fitness around the globe."

offers a monthly serving of scientific nutritional and health information, ecological performance issues, and athlete activism.
707-332-0865 or visit www.organicathlete.org.

About OrganicAthlete.
As exemplars for the optimal power of the human body, unlimited mind, and free spirit, athletes can lead a creative revolution towards rejuvenative lifestyle and business habits. OrganicAthlete educates, fosters, and connects athletes in a cooperative effort to promote healthful living and earth regeneration in communities, sports, and schools.

[kengetty]

I learned in the SF Bay Area. At the place I get meat, the market steak is from one end of the rib section, the Delmonico is from the other. But I know that in some places, the Delmonico comes from the short loin section. You're right about the regional name business - it can get confusing. I usually go to the same guy at the store so we are always consistent on terminology. Working in the butcher shop must have been interesting. There really aren't that many pure butcher shops around here - they are almost always part of a grocery store. In the Larrouse Gastronomique, there are diagrams that showed how the French,
British and Americans section up a cow. It is surprising how different they are.
One thing I've never been able to find out here is the hanger steak. I've been told it has an interesting taste and texture.

[tarty]

<snip>

Dumbass -

In European stage races, one of the preferred recovery meals is steak and rice.

Additionally, the greatest athlete in our sport, Eddy Merckx, is nicknamed
"The Cannibal" because of the fellow competitors he would have for lunch.

yum yum.

touchy-feely sensitive types. We enjoy seeing the look of suffering on our fellow competitors' faces.

[kengetty]

Alright, now I get you. Although the Charolais, Limousin and Chianina are all described as being somewhat leaner than the American breeds were through the '60s, and at that time ranchers started cross-breeding those European breeds into their herds (as per Aidells and Kelly's "The Complete Meat Cookbook").

I think I'm actually paralleling what you're saying here. Veal, being a tender and mildly flavored meat, would get served with a sauce, same as you describe fillet mignon or tournedos. At least in Italian cooking...
I am occasionaly surprised when someone I know tells me they bought a fillet mignon - and then grilled it. There's so many cuts of beef that are better suited to that. Market steak, anyone?

[PhishHeadNIC]

Do you eat organs?

[kengetty]

Encyclopedia"), veal is:

The meat of a calf up to one year old, specially reared for slaughter when weaned. Veal is a white, tender and delicate meat, highly prized in cooking, but it's quality varies considerably according to the method of rearing.
Grass fed and yearling veal: Pink veal comes from grass-fed, loose-housed animals 4-5 months old.
(snip)
High-quality veal: When the calf has been fed exclusively on its mother's milk (the most ancient and natural method), it gives a very pale pink meat smelling of milk, with satiny white fat having no tinge of red (which would indicate that the animal had eaten cereals or grass).
(snip)

So if you want to define veal only as the second definition reads, then you are correct. The other sources I checked seem to lean toward an age range (no more than 5 months old) as the main defining characteristic (although some rule out cereal feed, too, the thinking being that milk and grasses are the natural food sources).

Let's eat Let's eat I wanna move move move move my teeth Let's eat...
"Let's Eat", Nick Lowe

[crotts]

OOPS! Not so new -- The Linda McCartney Cycling Team beat you to it. And they established a reputation as a bunch of flakey touchy-feely types that couldn't make payroll at the end.

Not that I expect the OP is actually reading any of this thread -- he's just spamming NGs with this stuff, then patting himself on the back as he sits down to eat a tofu burger.

[PhishHeadNIC]

Organic is good if you can be sure that you are really getting what you paid for.

[tarty]

When plants are grown in farms, their conditions are as good on a farm as they are in nature.

Additioinally, in nature, their edible parts are at the lower part of the food chain, so us harvesting their edible portions is fairly natural.

Harvesting cows from rangeland is also somewhat natural. The cows roam free, graze and become Bovine Masters Fatties. Raising chickens in dark cages and cutting off their bills so they can't peck at each other is not.

[tarty]

As always, I was just looking for a good excuse to flame someone. Got nothing against organic farming.