The weather all around (most) the country seems to have finally taken a permanent turn towards spring. Warm, sunny days make our thoughts shift to outdoor cooking and eating (at least it does if you are among the food obsessed. Don't worry, you are in good company here). Warmer weather means that it's time to grill. I'm sure that you think you know everything to know about throwing some meat on the old backyard Weber, but if you (like many of us) have made the choice to buy the more expensive, grassfed meat, you might be a little more hesitant now than you were last year to just chuck that hunk of sirloin on the grill, for fear that you might just screw it up. However, have no fear, as there is a book to help you out of your conundrum. The Farmer and the Grill was written by Shannon Hayes, a woman who both holds a PhD in sustainable agriculture and community development and runs a working farm in upstate New York, raising her own grassfed livestock. She offers delicious sounding recipes and lots of tested knowledge about ups and downs of grilling grassfed meat.
This book is far more than just recipes. Hayes spent time in Argentina, learning how the traditional asadores combine meat and flame to great effect. She includes remembrances from that trip, as well as essays about sustainability and lots of hints on how to work with your local farmers to get the best and most flavorful cuts of meat. Even if you have no plans to grill, it's an interesting and entertaining read.
New York Times Magazine's food issue
Chicken McNuggets frolic at New York City pet store
Eat your broccoli orbs! 
