Fennel and Goat Cheese

A baby step was taken yesterday by the FDA. At long last, they have come out with regulations limiting the use of antibiotics in the production of meat. I say baby step because they are voluntary regulations that do not have the force of the law. At least the FDA is acknowledging a serious health issue with the use of antibiotics used for the growth of animals.

The biggest question is will this force these large cattle, pork and chicken producers to clean up their act? The current formula for raising cattle is to feed them grain, which is cheap but is not good for them, so they are always on the verge of being sick. Will they claim that the cattle need the antibiotics because they are sick, even though it is the food that they are feeding them that is making them sick? And because of the close quarters and the wallowing in their own and their neighbor’s feces, will this also be another reason why they are sick and still require the drugs?

Unfortunately, this step by the FDA does not address the core issue; typical for an agency that is more political than scientific. Unless and until we restore the natural cycle of raising cattle, chickens and pigs on farms where they can graze, fertilize the soil and be part of a sustainable agriculture, we will not solve this problem. And, in order for this to occur, the demand for meat needs to be lessened. We all need to stop eating so much meat.

The reason that the FDA made this move was because of pressures that were mounting from people who demanded change. If you stop eating so much meat and tell others your reasons, then maybe they will do the same. Pretty soon the demand will shrink and we can have the kind of meat that we had when we were kids. Don’t count on the government to come up with this solution. Take the bull by the horns.

On that note, here is a wonderful vegetarian dish.

Ingredients

  • 2 Fennel Bulbs
  • 2-3 oz. Goat Cheese
  • Olive Oil

Tools

  • Chef’s Knife
  • Grill or Grill Pan or Broiler
  1. Clean and slice the fennel bulbs into 1/8 inch slices, reserving the fronds.
  2. Drizzle with olive oil.
  3. Broil, grill or roast the fennel. This depends on the time of year and your mood. All three ways will work. 
  4. When they are soft but not too crispy, remove and sprinkle with goat cheese.
  5. Return to your favorite cooking method (Broiling works best for this) and let the cheese melt.
  6. Finely chop the fronds (those wispy, green things on the top of the plant) and garnish on top.
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