Shrimp 'N Grits


Compliments of The Holistic Garden


Shrimp n Grits.jpg




 1st bowl

½ cup flour, salt and pepper

2nd bowl

1 cup each white wine and Dijon mustard(sub whole grain), whisked together till smooth(instead of the usual egg)

3rd bowl

1 ½ cups grits(yellow if possible), dried herbes de provence(or some other dried hearty herb)


Preheat oven to 475 degrees


1 to 1 ¼ pounds large shrimp, raw, deveined, peeled, tail on(for presentation(each salad would need at least 4 shrimp)

Pat dry with a paper towel…then salt and pepper each side.

Taking one shrimp at the time and holding the tail, dip first into flour mixture, shaking off excess, then dip into wine/Dijon mixture, then roll in grits.

Place so that shrimp are in a single layer on a greased, lined baking sheet.

Place in oven for 10-12 minutes.


2 heads of romaine

Baby arugula or spinach

2 roma tomatoes(or grape, if roma are not available)

Wash and dry romaine leaves.  Bagged arugula and spinach are usually triple washed and ready to use.

Dice tomatoes, medium dice

Arrange romaine in bowls on platter or 4 individual salad plates.  Top with the remaining greens, then the diced tomatoes


Grab a bowl and whisk.  

Add the juice of 3 lemons(should equal about 1/3 cup), salt and pepper, 1 small crushed garlic clove and whisk. 

Then drizzle in 1/3 cup Meyer Lemon and Herbes De Provence Olive Oil while whisking.  These olive oils are The Olive Tap brand

Drizzle over the salad then top with the cooked shrimp.

Glazed Pork Chops

This is a Hearty Fall and Winter time recipe.  It not only makes the house smell great it also fills the hungriest of stomachs. Use Boneless Pork chops !

These juicy Glazed Pork Chops are sweet, salty, and a little spicy.

glazed pork chops.jpg

 Prep Time 10 minutes

 Cook Time 15 minutes

 Total Time 25 minutes



  • 1/4 cup brown sugar
  • 1/2 tsp cayenne powder
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 Tbsp olive oil 
  • 4 thick cut boneless pork chops


  1. Preheat the oven to 350F. In a small bowl, combine the brown sugar, cayenne pepper, garlic powder, paprika, salt, and black pepper.

  2. Remove the Premier Foods Group pork chops from their package and rub the seasoning mixture over all sides of each chop. The moisture from the meat will help the seasoning to adhere to the surface.

  3. Heat olive oil in a large, oven­-safe skillet over a medium flame. When the oil begins to shimmer, add the pork chops. Cook the Premier Foods Group pork chops for about 5 minutes on each side, until nicely browned.

  4. If your chops are greater than one-inch thick, transfer the skillet to the preheated oven for another 5­-10 minutes to finish cooking. Test the chops with a meat thermometer to make sure the internal temperature has reached 145ºF. Cook longer if needed.

  5. Dredge the chops through the thick sauce in the bottom of the pan just before serving.

Asian Inspired Beef and Rice

This is a QUICK, EASY and Flavorful dish that will quickly become a family favorite.  Visit to order the Best, Safest, Healthiest and Home Delivered beef, chicken, pork and seafood in the US or to receive more recipes.



  • 1 pound Premier Foods Group ground beef
  • 3 garlic cloves, minced
  • ¼ cup packed brown sugar
  • ¼ cup reduced-sodium soy sauce
  • 2 teaspoons sesame oil
  • ¼ teaspoon ground ginger
  • ¼ teaspoon crushed red pepper flakes
  • ¼ teaspoon pepper
  • 2 cups hot cooked white or brown rice
  • sliced green onions and sesame seeds for garnish



  1. In a large skillet cook the Premier Foods Group ground beef and garlic breaking it into crumbles over medium heat until no longer pink.
  2. In a small bowl whisk brown sugar, soy sauce, sesame oil, ginger, red pepper flakes and pepper. Pour over the ground beef and let simmer for another minute or two.
  3. Serve over hot rice and garnish with green onions and sesame seeds.


We have perfected our newest product and it is READY.  

We worked diligently to mix the spices and get the flavor just perfect. All without the coloring, preservatives and chemicals.


INTRODUCING -------- Premier Foods Group -------- PERFECT, Healthy, Safe and Best Quality 



Irish Stew - Beef

This is a hearty Stew based on the Irish classic. This warms the soul and fills the family while producing a home spun aroma throughout the house.  

For more recipes or to order the safest, healthiest and best quality meat for this stew or any recipe visit:



    • 1/4 cup vegetable oil
    • 1 1/4 pounds Premier Foods Group stew beef
    • 6 large garlic cloves, minced
    • 8 cups beef stock or canned beef broth
    • 2 tablespoons tomato paste
    • 1 tablespoon sugar
    • 1 tablespoon dried thyme
    • 1 tablespoon Worcestershire sauce
    • 2 bay leaves
    • 2 tablespoons (1/4 stick) butter
    • 3 pounds potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
    • 1 large onion, chopped
    • 2 cups 1/2-inch pieces peeled carrots
    • 2 tablespoons chopped fresh parsley



    1. Heat oil in heavy large pot over medium-high heat. Add the Premier Foods Group stew beef and sauté until brown on all sides, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.
    2. Melt your butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and pour or spoon off fat. (Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.) Transfer stew to serving bowl. Sprinkle with parsley and serve.

Honey Garlic Crock pot Chicken Thigh

These are simply the BEST tasting chicken thighs. There is a distinct Asian flair to the dish. The flavors are deep and full bodied. 

ONLY 4 ingredients and 2 spices.

I know you will enjoy this one.

Visit to order the safest, healthiest and best quality Chicken delivered to your door !!!!!!


  • 4 to 6 Premier Foods boneless skinless chicken thighs*
  • 4 garlic cloves , minced
  • 1/3 cup Premier Foods honey
  • 1/2 cup ketchup
  • 1/2 cup soy sauce
  • 1/2 teaspoon dried oregano
  • 2 tablespoons fresh parsley


  1. Arrange chicken thighs on the bottom of your crock pot; set aside. 

  2. In a mixing bowl, combine garlic, honey, ketchup, soy sauce, oregano and parsley; whisk until thoroughly combined.

  3. Pour the sauce over the chicken thighs.

  4. Close with a lid and cook for 4 to 5 hours on LOW, or 3 to 4 hours on HIGH.

  5. Remove lid and transfer chicken to a serving plate.

  6. Spoon the sauce over the chicken.

  7. Plate this fabulous dinner for your family.

The PERFECT Chicken Thighs !!!!!!!!

TOTAL TIME    35 minutes

We used only 2 chicken thighs as we are only feeding two people. Adjust your serving size as necessary !!!!

For more recipes, information or to place an order please visit: 



    • 2 Premier Foods skin-on, bone-in chicken thighs (about 2 1/4 pounds)
    • Salt and ground black pepper
    • 1 tablespoon vegetable oil



    1. Preheat oven to 475°F. Season chicken with salt and pepper. Heat oil in a 12" cast-iron or heavy nonstick skillet over high heat until hot but not smoking. Nestle chicken in skillet, skin side down, and cook 2 minutes. Reduce heat to medium-high; continue cooking skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown, about 12 minutes.
    2. Transfer skillet to oven and cook 13 more minutes. Flip chicken; continue cooking until skin crisps and meat is cooked through, about 5 minutes longer. Transfer to a plate; let rest 5 minutes before serving.

Pork "meatball" Parmesan Sliders, a Quick Italian Inspired Dinner !!!!!!

This is a GREAT cool weather dinner that served with a salad gives you a hearty and filling Italian styled dinner.  


For more recipes and information or to order the Safest, Best, Healthiest food in the US visit:




  • 6 sesame hamburger buns
  • 6 Premier Foods Group Pork Meatballs
  • 2 cups marinara sause
  • 2 cups Mozzarella cheese , shredded
  • 3 tbsp Parmesan cheese
  • 1 tbsp Italian seasoning
  • 2 tbsp Olive oil
  • 1 egg
  • 1 teaspoon of worcestershire
  • 1/2 teaspoon of garlic powder or garlic salt
  • 1 piece of bread


  1. Preheat oven to 350°F.

  2. Mix in a bowl 1 egg, 1 teaspoon of worcestershire, 1/2 teaspoon of garlic powder or garlic salt, and i piece of bread crumbled into small pieces

  3. Mix the ingredients from step 2 with the Premier Foods Pork and pat into bun sized patties. Bake for 15 minutes.

  4. Remove the meatball patties from the oven and build the pork meatball sliders

  5. Place the bottom half of the buns in a casserole dish.

  6. Spoon a little sauce on each bun then place a pork meatball on each one, and add just a little more sauce over the meatballs.

  7. Cover the pork meatballs in mozzarella cheese.

  8. Place the top buns over the meatballs and brush them with a little oil.

  9. Combine the Parmesan cheese and the Italian seasoning then sprinkle it over the buns.

  10. Cover the dish with foil and bake for 10 minutes, then remove the foil and continue baking for another 10 minutes.

  11. Enjoy!

USDA inspection speed for a chicken production line- 140 birds per minute

Are you aware that chicken processing, INCLUDING ORGANIC, is allowed to be at 140 birds per minute? That allows 0.43 seconds for a USDA inspector to inspect that chicken that is on your plate for health, abnormalities, defects and infection.

There have been 3 petitions to increase the speed to 175 bird per MINUTE, so far those petitions have been defeated.

Let us look at this from a health and food safety perspective. Is it possible for a human to inspect a chicken for infection, health, defect and abnormalities in less than half of one second. Of course not.

Why are we concerned about cross contamination ? This was not a concern 60 years ago in this country. We are concerned, because with the reduced time for inspection and the speed of the production line. Bacteria, most of it comes from the intestinal tract of the birds and the production practices used that interrupt the intestinal tract, is spread from fecal matter and that bacteria is spread from bird to bird and machine to machine. The dangerous bacteria is anaerobic bacteria that lives only in the intestinal tract of animals. Those types of bacteria include; Listeria, Salmonella, E-coli. These are the most common and generally accepted as the most dangerous types of bacteria.


chicken production line.jpg

Look closely at this picture. What if just one of those chickens has an infection? What if just one of those chickens had its intestinal tract interrupted? The answer, every chicken processed that day is contaminated.

Why is it now our problem ? Why do we have to cook our food to kill bacteria that should NOT be on our food?

There is an alternative. We do NOT have to accept this !!!!!

We, at Premier Foods Group, hand process our North Carolina chicken. We do 15 per birds per HOUR. We do NOT contaminate our food because we inspect our birds, we do NOT interrupt the intestinal tract because we hand process. is the answer.

How many cows are in your HAMBURGER ?

We, at Premier Foods Group, small batch in our North Carolina USDA facility and hand trim. That means ONLY 1 animal is ever harvested, trimmed and packaged at a time. Your grass fed North Carolina ground beef from us not only comes from 1 animal and is also only made from the best parts of the cow, we do NOT use scrapes as filler. Also, your entire order comes from that one animal.  That allows us to know, what animal your order came from, where that animal grazed, what field that animal was raised on, the parents of that animal, the people that harvested the animal, the people that cut and trimmed the meats and the person that put it in the vacuum sealed bags. That gives us the traceability and accountability that NO ONE else can even come close to. We package our product with a date on every package so we can trace EVERY aspect of your food from the time it was born until it was packaged. Visit to find out more.


Reposted from the Washington Post August 5, 2015

Pursuing the unsettling question of how many cows are actually in a hamburger.

By Roberto A. Ferdman August 5, 2015

The last time I ate a hamburger, the meat didn't taste as good.

That's because rattling around in my head was a fact that should have been obvious but hadn't dawned on me until recently: that meat patties aren't just made from the muscle tissue of a single animal, but from the fibers of as many as a hundred cows, or even more. We mix different kinds of cow tissue like one combines colors on a palette, potentially putting animals that once grazed next to each other into tightly packed beef discs.

It shouldn't matter how many cows go into a burger, but the number is a vivid and maybe even repulsive reminder that eating meat exposes us to a process where animals are slaughtered and mixed together for our eating pleasure. And while that may not change anyone's opinion about the morality of it all—it hasn't changed mine-—it still exposes us to a lingering pang of doubt about whether any of it is ethic

"If you have a negative reaction to it, it’s probably because it makes you realize how much of an industrialized process animal production is," said Peter Singer, a professor of bioethics at Princeton University, and acclaimed moral philosopher. "You might still have this ideal that there’s a farmer with cows, and every now and again he has to kill one. If that's the case, you might not have a good grasp of how modern meat production works."

But the thing is that I do. My job is to think about the food industry, which means that I think about meat production ad nauseam. And that makes my reaction all the more telling. 

Hamburgers are the ultimate embodiment of modern day meat production. They are both one of the most ubiquitous forms of processed meat—they're on menus practically everywhere—and one of the least considered. Unlike a cut of steak, which necessarily come from the meat of a single cow, hamburgers are almost always a mishmash of many animals. The ground beef we buy at the supermarket is made of an unknown collection of muscle tissues. 

I tried to figure out how many cows are in a single hamburger. And it was really hard.

It is possible to eat a hamburger made from the meat of a single cow. Restaurants that grind their beef in house, mixing the cuts of only one animal at once, serve them. Those who raise their own cattle, and then slaughter them for food, can have them too. But the single cow burger is a rarity.

Last year, McDonald's confirmed that its beef patties can contain the meat of more than 100 different cows. But it isn't just the world's largest purveyor of hamburgers that has trouble keeping track of the animals in its meat.

I called the fresh meat department at a local Costco, where a butcher who asked not to be named said that there is no way to tell how many cows contribute to a single packet of ground beef. Costco grinds the beef in house, but does it by bulk. "Sorry I cannot tell you how many cows, because I don't know," he said. "But it's more than a few."

I reached out to the butcher department at Giant, and they didn't know the answer. The stores don't grind or pack their own hamburger meat—an outside distributor does. So I called National Beef, one of the country's largest providers of packaged beef, to figure out whether they had a clear understanding of what exactly was in their ground product. They told me Keith Welty, the company's spokesperson, would get back to me shortly. He hasn't. That was last Friday.

I also posed the question to Mark Pastore, the president of Pat LaFrieda Meat Purveyors, a high end distributor used by some of New York City's best regarded chefs. He told me that ideally they would be able pack hamburgers made from the meat of a single cow, but that it would be hard and expensive. Pastore estimates that Pat LaFrieda patties contain the meat of roughly four animals, mainly because they grind about four times as much beef as any one cow can offer at a time, but said that it can be a misleading metric.

"Single sourcing is the best way to do things, it's the handmade way, but it would increase the cost," he said. "I would probably just worry about the cheaper end bulk grinders, the ones that make the meat for McDonald's and Wendy's and other fast food joints. That's where price plays too big of a role."

From an efficiency standpoint, hamburgers might, in fact, be one of the more ethical uses of meat there is. After all, they make use of disparate scraps, many of which would otherwise be discarded. At the very least, eating a hamburger, which might contain the remnants of more than a hundred animals, should arguably be seen as no less ethical than eating a steak, which, necessarily, involves only one.

There are many reasons to be skeptical of the hamburgers that McDonald's serves.  In 2002, PBS ran a short documentary called 'Modern Meat,' which explored the contours of the American meat industry through the lens of its favorite child: the commercial hamburger. The confinement of thousands of cows on single farms, the film argued, was compromising the safety of American beef.

As Singer alluded, the reason that people feel so uncomfortable when they think about hamburgers being comprised of hundreds of animals is pretty simple: We are thoroughly detached from the process that allows everyone to eat meat.

cooked hamburgers.jpg

Antibiotics in our food supply?

The U.S. Can't Really Know If Farmers Are Cutting Back On Antibiotics, GAO Says

March 24, 20175:20 AM ET



New FDA rules limit how farmers can give antibiotics to animals raised for meat. But a Government Accountability Office report says the FDA doesn't collect the data to know if that policy is working.

Scott Eells/Bloomberg/Getty Images

When the Food and Drug Administration created controls in January on how farmers can give antibiotics to livestock, scientists concerned about antibiotic resistance and advocates for animal welfare called it a historic shift in how meat animals are raised.

But a new federal report, released last week, says the long-awaited FDA initiative — first attempted back in 1977 — falls short in so many areas that it may not create the change that backers hoped for.

The FDA initiative, which was created by several documents called Guidances and is usually called its "judicious use" program, made it impossible for livestock producers to use routine micro-doses of antibiotics known as growth promoters. Those doses speed up the time it takes to get chickens, swine and cattle to slaughtering weight, without preventing or treating illness.

Multiple lines of research have shown that growth promoters allow bacteria in animals' systems to develop resistance to antibiotics. Those bacteria move off farms in wind or water or with animals going to slaughter, increasing the likelihood of drug-resistant infections, which according to the Centers for Disease Control and Prevention kill 23,000 Americans per year.

However, the report by the Government Accountability Office says the FDA is not collecting usage data that will allow it to know if its effort has been successful.

In addition, despite urging by the GAO that goes back to 2004, the FDA and USDA have not negotiated access to farms that would allow them to see the types and manner of antibiotics being given — not even when outbreaks of drug-resistant foodborne illness need to be investigated. The FDA's usage data relies on sales information given by manufacturers, which contains no details about how the drugs actually are used.

Further, the GAO says the FDA has not anticipated the effect of livestock producers switching to "preventive" use of antibiotics — which is still allowed and can also stimulate antibiotic resistance, and may undermine the effectiveness of the growth-promoter ban.

The GAO says the departments already should be gathering all that data, because it is called for in executive orders issued by the Obama administration, which created a national policy on antibiotic resistance. It adds that getting the data is achievable, because other countries that control farm antibiotics, such as Denmark and the Netherlands, collect it routinely and use it to set national usage goals.

In 2015, according to FDA data, sales of antibiotics for agricultural use in the United States totaled 34.3 million pounds. The agency does not publish comparisons with sales for human use, but the Pew Charitable Trusts estimates that U.S. farms use three times what U.S. patients do.

Staff at nonprofits concerned about antibiotic resistance, which have been monitoring the FDA's new policies, said they were dismayed by the GAO's assessment.

At the Pew Trusts, Dr. Karin Hoelzer said the lack of attention to preventive use is troubling, because it creates a loophole via which farmers could use antibiotics just as routinely as they did before. "Our analysis has shown that more than one in three labels does not specify a duration of use," she said. "This is falling short of judicious use standards."

The sense that there is no plan for next steps in antibiotic control is also a problem, said Dr. David Wallinga, a senior health officer at the Natural Resources Defense Council. "The agencies haven't put in place a plan for what they are going to do, and they can't provide one when asked," he said. "They have no target for where they want to go, and they have no metrics for how they will measure progress toward a goal they haven't even articulated."

Wallinga said Denmark and the Netherlands, mentioned in the GAO report, are useful comparisons to the United States because each country has combined national data on human and animal antibiotic use, and on resistant bacteria found in humans and in animals, into a single annual report. "Each piece of data is important by itself, but it's only when you marry them together that you get insight into what your next steps should be," he said. "That is something that could be done immediately here."

The GAO report was requested by members of Congress who have been pressing for more reform of farm antibiotic use: Sens. Kirsten Gillibrand (D-NY), Dianne Feinstein (D-CA) and Elizabeth Warren (D-MA), and Reps. Rosa DeLauro (D-CT) and Louise Slaughter (D-NY). (DeLauro has pressed for changes in food safety regulation and Slaughter is the chief sponsor of the Preservation of Antibiotics for Medical Treatment Act, which would further restrict farm use.) The same day the GAO released its report, the group fired off a stinging letter to the USDA and the Department of Health and Human Services, parent of the FDA.

"The rise of antibiotic resistance is one of the greatest threats to global health, and the misuse and overuse of antibiotics has been linked to the emergence and spread of antibiotic resistant bacteria," they wrote. The members asked the agencies to set deadlines for getting on farms to gather antibiotic data and to investigate foodborne outbreaks, and to show how they will assure preventive antibiotics are not used in inappropriate ways.

Maryn McKenna is a journalist and author who specializes in global health, public health and food policy.

What is in YOUR Shrimp ?

Why would a company inject a gel/silicone into your shrimp ?  

The answer is the same as injecting chicken with salt water and beef with blood.

The food industry sells ALL meat by the pound. The more they can make a protein weigh the more they make.  In shrimp they can literally DOUBLE the weight.

Buy your food from a source that you can VERIFY. Buy your food from a source that practices sustainability. Buy your food from a company that is RESPONSIBLE.

NOTHING is more PERSONAL than the FOOD you put in your Body !!!!!!



COPY and PASTE the link into your browser..

We use ONLY Atlantic Seafood, specifically off the North Carolina and South Carolina coasts

Please read this entire article

The radiation levels at Japan's crippled Fukushima nuclear power plant are now at "unimaginable" levels. 

Adam Housley, who reported from the area in 2011 following the catastrophic triple-meltdown, said this morning that new fuel leaks have been discovered.

He said the radiation levels - as high as 530 sieverts per hour - are now the highest they've been since 2011 when a tsunami hit the coastal reactor. 

"To put this in very simple terms. Four sieverts can kill a handful of people," he explained.

He said that critics, including the U.S. military in 2011, have long questioned whether Tokyo Electric Power Co. (TEPCO) and officials have been providing accurate information on the severity of the radiation. 

TEPCO maintains that the radiation is confined to the site and not a risk to the public. It's expected to take at least $300 billion and four decades to fix it. 

Housley said small levels of radiation are still being detected off the coasts of California and Oregon and scientists fear it could get worse.

5 years later, Fukushima radiation continues to seep into the Pacific Ocean … via @NewsHour

4:08 PM - 3 Feb 2017


5 years later, Fukushima radiation continues to seep into the Pacific Ocean

it is incorrect to say that Fukushima is under control when levels of radioactivity in the ocean indicate ongoing leaks, caused by groundwater flowing through the site and, we think, enhanced after...

"The worry is with 300 tons of radioactive water going into the Pacific every day, what is that doing to the Pacific Ocean?" said Housley.

He added that critics are now questioning whether the radiation has been this severe all along.

Asian Beef Lettuce Wraps

  • 16 Boston Bibb or butter lettuce leaves
  • 1 pound Premier Foods Group 85/15 or 90/10 ground beef
  • 1 tablespoon cooking oil
  • 1 large onion, chopped
  • 1/4 cup hoisin sauce
  • 2 cloves fresh garlic, minced
  • 1 tablespoon soy sauce
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons minced ginger
  • 1 Tablespoon of Asian chile pepper sauce, or to taste
  • 1 (8 ounce) can water chestnuts, drained and finely chopped
  • 1 bunch green onions, chopped
  • 2 teaspoons Asian sesame oil
  • OPTIONAL Chopped peanuts


  1. Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
  2. Heat a large skillet over medium-high heat. Cook and stir Premier Foods Group lean beef and cooking oil in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease; transfer beef to a bowl. Cook and stir onion in the same skillet used for beef until slightly tender, 5 to 10 minutes. Stir hoisin sauce, garlic, soy sauce, vinegar, ginger, and chile pepper sauce into onions. Add water chestnuts, green onions, sesame oil, and cooked beef; cook and stir until the onions just begin to wilt, about 2 minutes.
  3. Arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center.
  4. Sprinkle with chopped peanuts and green onions

Italian Roasted Chicken

Italian Roasted Chicken

  • 1 whole Premier Foods Group chicken
  • 1 tbsp. olive oil or butter
  • ½ tsp. dried basil
  • ½ tsp. dried oregano
  • ½ tsp. dried rosemary
  • 1 clove garlic
  • ¾ tsp. salt
  • 1¼ tsp. coarsely ground black pepper
  • ½ c. water
  • 8 carrots
  • 2 pounds of small red or yukon potatoes
  • 6 Stalks of celery
  • 2 medium sized onions 
  • 1 Lemon (OPTIONAL)


  1. Preheat oven to 450 degrees F. Remove bag with giblets and neck from chicken cavity; discard or reserve for another use.
  2. In cup, mix olive oil, herbs, and garlic. With fingertips, gently separate skin from meat on chicken breast. Rub herb mixture on meat under skin. Tie legs together with string. Rub chicken all over with 3/4 teaspoon salt and 1 1/4 teaspoons coarsely ground black pepper.
  3. Cut the Celery, Carrots into 2 inch long pieces.  Quarter the Onions. Use the small potatoes whole. Slice the lemon into 1/4 inch thick slices.
  4. Place the vegetables in the bottom of the roasting pan, including the lemon.  Place the Premier Foods Group chicken, breast side up,  in small roasting pan . Pour 1/4 cup water into roasting pan. Roast chicken 1 hour or until juices run clear when thickest part of thigh is pierced with tip of knife and temperature on meat thermometer inserted into thickest part of thigh reaches 175 degrees F.
  5. When chicken is done, lift from roasting pan and tilt slightly to allow juices inside cavity to run into pan. Place chicken on platter. Let chicken stand 10 minutes to allow juices to set for easier carving.
  6. Remove rack from roasting pan. Skim and discard fat from pan juices. Add remaining 1/4 cup water to pan juices; cook 1 minute on medium, stirring constantly. Serve chicken with pan juices.Nutritional information is based on 1 serving with skin.

How does food become contaminated with harmful bacteria ? How many get sick?


CDC estimates that each year roughly 48 million people gets sick from a foodborne illness, 128,000 are hospitalized, and 3,000 die. The 2011 estimates provide the most accurate picture of which foodborne bacteria, viruses, microbes ("pathogens") are causing the most illnesses in the United States. According to the 2011 estimates, the most common foodborne illnesses are caused by norovirus and by the bacteria SalmonellaClostridium perfringens, and Campylobacter.


There are many opportunities for food to become contaminated as it is produced and processed. 

How Does intestinal material get on your meat ?  

Our process removes that possibility.

  • Many foodborne microbes are present in healthy animals (usually in their intestines) that are raised for food. Meat and poultry carcasses can become contaminated during slaughter by contact with small amounts of intestinal contents.

  • Similarly, fresh fruits and vegetables can be contaminated if they are washed or irrigated with water that is contaminated with animal manure or human sewage.
  • Oysters and other filter feeding shellfish can concentrate Vibrio bacteria that are naturally present in sea water, or other microbes such as norovirus that are present in human sewage dumped into the sea.

Later in food processing, other foodborne microbes can be introduced from infected humans who handle the food, or by cross contamination from some other raw agricultural product:

  • For example, Shigella bacteria, hepatitis A virus and norovirus can be introduced by the unwashed hands of food handlers who are themselves infected.
  • In the kitchen, microbes can be transferred from one food to another food by using the same knife, cutting board, or other utensil to prepare both, without washing the surface or utensil in between.
  • A food that is fully cooked can become recontaminated if it touches other raw foods or drippings from raw foods that contain pathogens.

The way that food is handled after it is contaminated can also make a difference in whether or not an outbreak occurs:

  • Many bacterial microbes need to multiply to a larger number before enough are present in food to cause disease. Given warm moist conditions and an ample supply of nutrients, one bacterium that reproduces by dividing itself every half hour can produce 17 million progeny in 12 hours. As a result, lightly contaminated food left out overnight can be highly infectious by the next day.
  • If the food were refrigerated promptly, the bacteria would not multiply at all. In general, refrigeration or freezing prevents virtually all bacteria from growing but generally preserves them in a state of suspended animation. This general rule has a few surprising exceptions:
  • High salt, high sugar or high acid levels keep bacteria from growing, which is why salted meats, jam, and pickled vegetables are traditional preserved foods.

Microbes are killed by heat.

  • If food is heated to an internal temperature above 160°F, or 78°C, for even a few seconds this sufficient to kill parasites, viruses or bacteria, except for the Clostridium bacteria, which produce a heat-resistant form called a spore.
    • Clostridium spores are killed only at temperatures above boiling. This is why canned foods must be cooked to a high temperature under pressure as part of the canning process.
  • The toxins produced by bacteria vary in their sensitivity to heat.
    • The staphylococcal toxin which causes vomiting is not inactivated even if it is boiled. Fortunately, the potent toxin that causes botulism is completely inactivated by boiling.

Local versus Organic

Few choices we make compare in impact to how we vote with our food dollars.

In an ever-expanding globalized society, small farms and businesses face increasing challenges contending with large-scale, corporate competition. According to a recent US Department of Agriculture report, “Today’s farms are fewer and bigger.” This has been part of a dramatic restructuring of the way food is grown over the past 150 years, which has led millions of farmers worldwide to migrate to cities, increasing the rate of poverty, and siphoning dollars away from workers’ hands and into the pockets of corporate shareholders.

The agriculture industry alone represents almost $800 billion yearly for the US economy, while food accounts for 13 percent of American household expenditures, third only to transport and housing costs. While it may be hard to change where we live and how we get around, contributing directly to local economies and farms through our food choices sends a clear message: out with the middle man, in with the farmers.

To add to the benefits of supporting local food, planetary health and biodiversity are greatly supported when we purchase from nearby farms. Historically, local farmers kept seed stocks and grew crops that were hardiest and best for their farm’s location. This led to a wonderful variety of crop types, flavors, and seasonal variation responsible for much of world’s unique culinary culture.

Yet today, most large-scale industrial agriculture operations utilize but a few seed varieties for all of the food produced, and have pushed out the little guys—seeds and farmers alike. According to the New York Times, even large organic producers can unfortunately be guilty of this issue. While organics are a far cry better for the plant than conventional counterparts, an increased pressure from large organic purchasers has led to a focus on consistency and uniformity over variety to support large scale distribution.

Closed loop economics fixes many of these challenges. Purchasing from a small farmer in your state can directly support livelihoods, which ultimately comes back to the buyer in the form of healthy food, stronger local economies, and the knowledge that we have contributed to a creating a healthier global society.