BLUE NEST BEEF JOURNAL

Open your mind to new ways of thinking and join us on this journey to restore our roots.

My Carbon Journey

By Blue Nest Beef  |  September 30, 2021
Several months ago, I told you about my personal health journey and how it led me to see food as medicine. But there’s another half to my personal journey – carbon. I spent 30 years taking dead carbon out of the deep Earth, and now I’m on a mission to...

All Natural

By Russ Conser  |  September 16, 2021
“All Natural” – it’s a phrase now so perverted that I utter it with some trepidation. But I want to reclaim just a bit of its honest meaning in the context of our new BoboLinks snack sticks.   Today, we take for granted the preservative power of refrigeration for perishable food....

Cool Grass

By Russ Conser  |  September 09, 2021
Now for the final chapter of this brief series – how does growing more perennials and catching every drop of sunshine help cool the Earth? To start, I want to draw your attention to a special 2019 IPCC report on “Climate Change and Land” which contained this enticing nugget: “Balanced...

Define Regenerative – Why Birds?

By Blue Nest Beef  |  August 23, 2021
It’s a request I get all the time: Define “regenerative” agriculture? Many have attempted to take on this topic (e.g. here, here), but it’s easy to get lost in details. Some welcome the ambiguity and are even concerned that defining it too explicitly may ruin it. Although part of me...

Rediscovered “Countrey”

By Russ Conser  |  August 20, 2021
My grandfather was born in 1901 in St Joseph, Missouri. Just 97 years before that, on July 4, 1804, William Clark, of the Lewis & Clark Expedition, stood on the hills just across the Missouri River from “St Jo” and penned this description of what he saw before his eyes: ...

Quality vs. Geography

By Russ Conser  |  August 13, 2021
Sometimes you can have it all, and sometimes you have to make hard choices. If you’re like us, there are SO many things you want to improve about the food system, it’s hard to know what is most important. Quality First. Quality (both in eating, and in the positive impact...

Not Cheap

By Russ Conser  |  July 30, 2021
We do understand it,  Our price may be steep.  We could make it cheaper. But then it’d be cheap. Cheap costs the birds, And cheap costs the bees. Cheap costs the grass, And cheap costs the trees. Cheap costs the air, And cheap costs degrees. Cheap costs your health, And...

Eating Sunshine

By Russ Conser  |  July 15, 2021
Last week, we talked about the need to build more perennials into our food system. This week, I want to and take the story just a bit further. If you zoom out to the biggest picture of Earth, you’ll see that the one true input to our planet is energy...

We Medicine – Russ’ Personal Health Journey

By Russ Conser  |  July 02, 2021
"Let food be thy medicine, and medicine be thy food.” -Hippocrates It was only 10 years ago when I truly realized the above wisdom of the ancient Greeks while confronting the declining health of my aging father. I quickly discovered that cutting out all the processed food that I had...

Just Real

By Russ Conser  |  June 29, 2021
I recently saw an article for a new alternative milk called, ‘NOT MILK.’  The developers were proud to have created something that is, according to them, indistinguishable from real milk. Add it to the rapidly growing list of other options for fake alternatives to real food, and I can’t help...

Can Grass Fed Beef Scale?

By Russ Conser  |  June 01, 2021
We get the question all the time. Today, our own Allen Williams takes it. Recently there have been a number of ads published in major agricultural publications that attempt to explain the “myths” of grassfed beef. In these ads, major companies such as Elanco and Certified Angus Beef (CAB) state...

Naturally fermented = more flavor + no junk

By Russ Conser  |  May 03, 2021
With the introduction of BoboLinks, our new naturally fermented grassfed beef snack sticks, I’ve been doing a little fun reading on fermented meat.  The story starts with the rich and diverse history of meat fermentation.   The history of meat fermentation Fermenting meat is not new.  Before refrigeration was invented, all meat was...

“Sacred Cow” Book Review

By Russ Conser  |  August 27, 2020
I am so tired of the “diet wars” and the obsession with the overly simplistic question of more, less or even no meat. Finally, we get a book that takes on the question of “better” meat with a balanced view of the nutritional, environmental and ethical dimensions of that question....

Spring is Still Silent

By Blue Nest Beef  |  January 01, 2020
More than 50 years, Rachel Carson put environmental issues on the map with her book “Silent Spring.”  As a result, DDT was banned, the EPA was formed, and Earth Day was born. Given the magnitude of that “Carson Shock,” here’s a hard to swallow truth – our spring is still...