Organic Beef Auburn AL

Local resource for organic beef in Auburn, AL. Includes detailed information on local businesses that provide access to organic grass-fed ground beef, organic filets mignons, organic ribeye steak, organic uncured beef, organic ground beef, organic ground beef patties, organic beef liver steak, and organic tenderloin steak, as well as advice and content on organic farming.

Randle Farms
(334) 749-1073
Auburn, AL
Membership Organizations
Ecovian

Data Provided By:
Lee County Main Street Farmers Market
(334) 749-3353
South Railroad Avenue; Between 8th & 9th Streets, Downtown
Opelika, AL
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : Yes
SNAP Accepted : No
Hours
June 2-August 25 Tuesday, Thursday & Saturday, 6:00 a.m.- 8:00 a.m.
County
Lee

Macon County Farmers Market
(334) 552-0682
Intersection of Elm & Spring Streets
Tuskegee, AL
General Information
Covered : Yes
Open Year Round : No
Programs
WIC Accepted : Yes
SFMNP Accepted : Yes
SNAP Accepted : Yes
Hours
October-March Wednesday & Saturday, 8:00 a.m.- 2:00 p.m.
County
Macon

Narrow Gap Farm
(251) 236-0683 or (251) 236-0684.
1199 Beasley Road
Brewton, AL
 
Burt's Beef
Toll-Free: (866) 407-2333.
1270 CR 256
Fort Payne, AL
 
Depot Farmers Market
(334) 745-0466
1032 South Railroad Avenue
Opelika, AL
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : Yes
SNAP Accepted : No
Hours
June 2- Tuesday, 3:00 p.m. - 6:30 p.m.
County
Lee

Pioneer Farmers Market
(334) 243-5933
Corner of East Academy & North Oak Street; Downtown
Troy, AL
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : Yes
SFMNP Accepted : Yes
SNAP Accepted : No
Hours
May 23-Mid-June Saturday, 7:00 a.m -10:00 a.m. Tuesday & Thursday, 5:00 p.m. - 8:00 p.m.
County
Pike

Boutwell Farms
(334) 649-7690
Clayton, AL
 
HappyChappy Ranch
(205) 681-5531
8736 Bradford Trafford Road
Pinson, AL
 
Goose Pond Farm
(256) 751-0987
298 Goose Pond Road
Hartselle, AL
 
Data Provided By:

Confessions of a Carnivore

Confessions of a Carnivore

Confessions of a Carnivore Dr. Gary Huber : Head Medical Ego
Confessions of a Carnivore

I’m not that bright. But I am curious, and it is my curiosity that leads me to new discoveries. We live in the “information age” where the amount of literature, publications and raw information doubles every 18 months. As information grows, the rules change, and so we must be open to change.

In the past I have preached that all you had to do was expose your skin to the sun for 15 minutes a day and your body would make all the vitamin D you need naturally. Wrong. New information is teaching us that vitamin D intake 10 times the old recommendations have tremendous benefit and many, if not most of us, just aren’t getting enough sun or vitamin D. I am also guilty of stating that “milk is the perfect food because of its balanced protein to carbohydrate ratio.” In my own defense, it was a long time ago and I was under the influence of a heavy estrogen load form the milk I was consuming. I think it was melting my brain. I’m better now . . . thanks for asking. My point (yes there is a point) is that things change and we need to stay open to new ideas if we are going to benefit and stay healthy.

With that thought in mind I am pleased to announce that BEEF IS BACK and no one is happier about it than me. Here’s my story in a nutshell. I grew up as the son of a meat cutter, and a raging carnivore. Technically an omnivore but I only ate green stuff to help push the red stuff through. My father proudly sold “prime” beef in his butcher shop and I gladly wallowed in steak, roast, and filet heaven. But as I grew older and began my nutritional journey to find the perfect fuel for my body I learned of beef’s dark side. The hormones and relentless antibiotics injected into our meat supply had turned beef into a toxic slab of disease that was rotting us from the inside out. The saturated fat in meat was being blamed for our culture’s rise in heart disease and cancer. (Not real true, but that was the part line). The problems inherent in the beef industry were kept quiet and the damage from hormones and antibiotic exposure seemed to fly under the radar. Disgusted with the whole mess I swung my allegiance to kale and broccoli and beans, and to my fathers horror I became one of those crazy VEGANS. Oh the shame. Doomed to roam the isles of Wild Oats in desperate search of quality protein, a carnivore with wilted fangs. Is it possible to make a soy burger tasty and juicy? Oh the humanity . . . where is the JUICE!?

But as I lay adrift in a sea of hydrogenated soy meal, texturized vegetable protein, tempeh and Bocca burgers there came a shimmering light that promised hope. Say it with me kids . . . Grass Fed Beef ! When I first heard of it I was exceedingly skeptical. I thought it must be just another toxic product built on hype and deception but once again, I was wrong. Have you noticed how often I am wrong? 

Here are the facts (as of today). It could all change by next month...

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