RESOURCES

We’ve pulled together some resources to inspire, educate and equip you for the Challenge. Recipes, suppliers, articles, books, videos and more! Please let us know if you have recipes or other resources that we should share! You can contact us here.

Recipes and Suppliers

There are hundreds of versions of the better burger. Please send us your favorite recipe and burger picture so that we can share with others.  Cooking with grass-fed meat is different than conventional grain-fed meat so please consult these great tips for cooking with grass-fed meat before you get started.

If you are a home cook looking for better burger ingredients, try to buy local and directly from farmers whenever possible. It’s often more affordable for you and more profitable for the farmer. Shop at your local farmers market, or visit: LocalHarvest.org or EatWild.com, where you can find products directly from farmers, community supported agriculture or quality meat suppliers. This Eat Well Guide can help you identify local stores and restaurants that carry third party certified organic, humane and grass-fed products. Look for these labels:

 

 

Why less meat?

Publications:

Books:

Websites especially useful for chefs and institutions:

Movies and videos:

  • Forks over Knives: This documentary explores and affirms the claim that most (if not all) degenerative diseases can be reversed by changing our diets and rejecting animal-based and processed foods.
  • Vegucated: Three omnivore New Yorkers plan to eat vegan for three weeks, and discover the hidden side of the animal agriculture industry along the way.
  • Planeat: This UK documentary examines the myriad health and environmental impacts caused by consumer’s love affair with meat and dairy.
  • TEDx: Plant-Strong & Healthy Living: Rip Esselstyn, former firefighter and author of The Engine 2 Diet, speaks on the benefits of a plant-based diet to battle chronic diseases.
  • The Hidden Cost of Hamburgers: The Center for Investigative Reporting produced this video as part of the “Food for 9 Billion” project
  • TED: Weekday Vegetarian: Graham Hill knows all the benefits of a vegetarian diet – and advocates for weekday vegetarianism to commit to eating less meat while not abstaining from it entirely.
  • Eating you Alive: A Feature-length documentary about why Americans are so sick and what we can do about it.

Why better beef?

Movies and videos:

  • The First Millimeter: Healing the Earth: One worldwide solution to carbon sequestration in grasslands.
  • In this episode, “The Meat of the Matter” in PBS’s Food Forward series, we watch the costs to American health and the environment from cheap meat production and are introduced to a new breed of ranchers: caring for the soil, for their animals, and the health of their customers.
  • In this Ted Talk, Joel Salatin of Polyface Farms in the Shenandoah Valley talks about “Cows, Carbon, and Climate”, the symbiotic relationship of livestock and soil.
  • In this video Soil Carbon Cowboys, filmmaker Peter Byck follows three cattle ranchers to document their innovative grazing techniques to show how livestock can be managed to improve rangelands.
  • In this video presentation: Sense of Place, Livestock producer and advocate Mike Callicrate explains the harms of industrial agriculture and the benefits of putting animals back on the land.
  • In this video presentation: Grazing Down for Carbon: The Scientific Case for Grassland Restoration, Richard Teague discusses how land managers can focus their efforts on ecosystem-based principles and shares his studies on adaptive rangeland management, land restoration, and carbon storage.
  • In this video A Fence and Its Owner, Ranney Ranch in New Mexico successfully implements Adaptive Multi-Paddock grazing during a 15-year drought.

Want to suggest a resource? Send us a message!