The Big Island of Hawaii

Big island of Hawaii

Big island in Hawaii

Hawaii is the magical place created by volcanic eruptions and shaped by gods and goddesses.

Legend has it that the Polynesian earth goddess Pele is responsible for creating the islands formed by these volcanic eruptions. She is now said to be living in the crater of Kilauea on the Hawaii island after traveling from island to island in the same order as the progression of volcanic eruptions.

Although the youngest, the island of Hawaii is the largest of all the Hawaiian islands giving it the nickname, the big island.

THE LAND

The mana (spiritual essence) is strong here. You can feel and see the island’s aliveness at every turn. The Hawaiians don’t just see land as something that can be bought or sold, they see it as life.

The Big Island of Hawaii
May be one of the many rock formations on the islands representing the ex-lovers of Pele frozen in stone.

Active volcanos, snow capped mountains, crystal clear water, tropical rainforests, sacred historical temples made of lava rock and some of the most epic waterfalls on earth make up the island. Climates range from hot to cool, to snowing in some areas. It is the only island in the world where you can find white, black and green sand beaches.

The Big Island of Hawaii
The Big Island of Hawaii

When driving across the island on hwy 2000 there are so many changes in landscape that you feel like you are driving cross country.

The Big Island of Hawaii
The Big Island of Hawaii

One minute you are amongst lush rainforests and the next minute all you see are scattered, tiny, neon green leaves sprouting up through black volcanic lava rock. Amongst the craters and dry desolate empty land you can sometimes feel like you are on another planet. Oh, and there are goats everywhere.

The Big Island of Hawaii
The Big Island of Hawaii

THE FOOD

The motto – aloha ‘aina, meaning to love and care for the land, is engrained in the culture here. Natural farming, humanly raising animals and sustainable fishing practices are revered and promoted throughout restaurants all over the island.

Hilo –

Hilo, Hawaii
Hilo, Hawaii

The Locavore Store – This store kicks ass. Read my review of it here.

Conscious Café offers fare for both vegans and meat eaters alike. Bowls, tacos, burgers and salads all made of organic produce, grass-fed beef and local line-caught fish. They also have an extensive booch bar offering a wide selection of Big Island Booch kombuchas and a tiny gift shop area.

Conscious Cafe
Conscious Cafe

Hilo Shark’s Coffee is a great place to stop for coffee, an acai bowl or a sandwich. They have a large covered outdoor patio if you are eating “in” and is a good place to grab some souvenirs.

The Moon and the Turtle, although closed during my trip, is said to be one of the best restaurants on the island from locals and visitors alike. An always changing menu of locally sourced food and cocktails with a bumping happy hour and great service. Reservations recommended.

The Hawaiian Style café was also recommended to us. Locals love their enormous portions of classic Hawaiian comfort food. There are locations in Hilo and Waimea.

Waimea –

Village Burger is a quick service restaurant in a strip mall offering parker ranch pasture raised grassfed beef burgers using fresh local goat cheese, fresh baked bread and produce from neighboring vendors.

Big island brewhaus – Besides craft beer you can find a menu loaded full of local fresh line-caught fish, grass-fed beef and organic produce. Their spent grain from brewing beer and food waste is used to feed local cows and pigs. They are a platinum level ocean friendly restaurant and the second restaurant on the big island to be blue zone approved. Simply put, their aloha ‘aina game is on point.

Merriman’s – Farm to table, high end dining in a cozy non-pretentious atmosphere. The Mai Tais are amazing.

Mai Tais at Merriman's Waimea
Mai Tais at Merriman’s Waimea

Waimea Butcher Shop – Mom and pop butcher shop specializing in sustainably raised and locally sourced meat and charcuterie. They are a nose-to-tail operation that cuts meat to order and has an extremely high standard in quality.

Waikoloa –

Daylight Mind Coffee – Na’auao is the Hawaiian word for enlightenment and literally translates to Daylight mind. This company chose their name because they say it “weaves together a love of scientific exploration with a deep respect for the wisdom and strength of its Hawaiian roots”. Although they use western techniques they draw from their culture to keep themselves grounded and stay true to the land. They pour local Kona coffee sourced from several different farms and offer breakfast, lunch and dinner menus with a farm to table sensibility.

Breakfast at Daylight Mind Coffee
Breakfast at Daylight Mind Coffee

Farmers markets line the perimeter of the island on a daily basis. They are a great way to learn about Hawaiian culture and sample foods grown locally. Click here to find one near where you are staying. I visited the Hilo farmers and although it runs daily the Saturday market is the largest all week.

White Pineapple
White Pineapple. So far I’ve only seen this on the big island.

SNORKELING

 The Kona side of the island is known for snorkeling. Crystal clear waters and beautiful beaches make access easy and inviting.

Beach 69, named after the mile marker it is located at is a local favorite for snorkeling in the Waialea Bay. The white sandy beach is covered with large shady trees and the reefs are full of beautiful fish.

Beach 69
Beach 69, called 69’s by locals
Beach 69
Beach 69

If you are looking for a snorkeling excursion by boat I recommend Hilo Ocean Adventures. You can arrange a private tour where you will have your own captain and snorkel guide to take you to all the best spots, prepare you snacks and take a video of your entire experience. You may even swim with sea turtles and have a school of dolphins riding along side the boat with you on your way out.

VOLCANOS

For a boat tour to see the lava flowing into the ocean go to seelava.com

Otherwise do what we did and take a self-guided tour by car through the Hawaii Volcano’s National Park.

The Big Island of Hawaii
Hawaii Volcano’s National Park

Here you will see Mauna Loa, the world’s largest active volcano and mountain on earth accounting for more that half of the island’s land mass (most lying underneath the ocean). The mountain is constantly growing with its continuous stream of lava flow adding to its mass.

Mana Loa
Mana Loa

You will also see the shield volcano, Kilauea. Remember Pele? This is the volcano which has lava streaming steadily into the ocean. It is one of the most active volcanos in the world.

Driving around this park you will see volcanic craters, rainforests and hike over miles and miles of lava rock.

WATERFALLS

If you are in Hilo here are some falls you won’t want to miss…

The Wailuku river spanning 18 miles long is the second longest river in Hawaii and is so powerful can at times create flash flooding. It is also home to beautiful waterfalls.

Rainbow falls is an 80 foot waterfall that creates a rainbow on sunny days and a constant mist on rainy days. It is over 100 years old and pours from the Wailuku river in front of natural lava caves.

Rainbow Falls
Rainbow Falls

Boiling pots is 1.5 miles above rainbow falls. They are pot shaped holes made of lava rock that fill the Wailuku river. During storms the river rises and water appears to be “boiling” in these lava pots.

Pe’epe’e falls is to the left and upstream boiling pots.

The Kolekole stream produces some very impressive waterfalls as well. The most impressive is Akaka falls. At 442 feet tall it is twice as high as Niagra Falls. Kahuna and Uluhi falls are just downstream of Akaka.

Trail to Akaka Falls
Trail to Akaka Falls
Akaka Falls
Akaka Falls

ACOMMODATIONS

Since I have only been to this island once so far I only have one place to recommend. It is a wonderful VRBO in Hilo called The Hawaiian Paradise Ocean Retreat with an east meets west sensibility.

Hawaiian Paradise Ocean Retreat
One of the many temples at Hawaiian Paradise Ocean Retreat

The property is full of meticulously manicured zen gardens, orchards and lily ponds.

Hawaiian Paradise Ocean Retreat
Hawaiian Paradise Ocean Retreat
Hawaiian Paradise Ocean Retreat
Hawaiian Paradise Ocean Retreat
Hawaiian Paradise Ocean Retreat
Hawaiian Paradise Ocean Retreat

It also has a sweet little outdoor kitchen perfect for cooking all meals on site.

Hawaiian Paradise Ocean Retreat
Hawaiian Paradise Ocean Retreat

The money shot however is the infinity pool and hot tub which overlooks the ocean lined with lava rock walls.

Hawaiian Paradise Ocean Retreat
Hawaiian Paradise Ocean Retreat
Hawaiian Paradise Ocean Retreat
Hawaiian Paradise Ocean Retreat

Inside you will find local art, wood furniture and high end fixtures. The owner of the property Dan, has not forgotten any details large or small. He made my day when he brought me over a coconut and a drill one afternoon. Although far from town this is a wonderful place to stay. If you are looking for a little seclusion this is the spot.

Hawaiian Paradise Ocean Retreat
Coconut palms at Hawaiian Paradise Ocean Retreat

If you are looking for a baller vacation rental check out the properties managed by Elite Pacific Properties

Like this one called Fairway #1 North located on the north of Kona.

Elite Pacific Vacation Rental
Elite Pacific Vacation Rental
Elite Pacific Vacation Rental
Elite Pacific Vacation Rental
Elite Pacific Vacation Rental
Elite Pacific Vacation Rental

I look forward to heading back to the big island of Hawaii sooner rather than later. More recommendations to come.

SaveSave

Sarah Burchard is the author of The Healthy Locavore, a natural foods chef and certified health coach whose writing centers around holistic health, supporting community and eating locally grown and made food.

Local Spotlight – Dave the Butcher

Dave the Butcher
Dave the Butcher
Dave the Butcher at Soul Food Farm

I am hoping that after reading this article everyone starts googling the phrase “butcher near me”.

David Budworth, also known as “Dave the Butcher”, is one of those butchers who has changed the way people have looked at buying meat over the last several years.

He runs a modest shop in San Francisco called Marina Meats, where he embraces the farm to table movement and relationships with his customers.

His colorful past and liberal opinions are both hilarious and inspiring.

Here is his story

Dave started his butchering journey in 1989 working at Ashbury Market in the Haight-Ashbury neighborhood. Seeing the older butchers break down whole animals intrigued and inspired him. But as a self-proclaimed “fuck up” he was not yet ready to settle down in a career.

So, off to Australia to live and work in the jungle he went. This is where Dave worked on a farm for tattooed, bearded bikers picking fruit. He said, “I lived in a tent for 6 months and half the time thought these guys were going to kill me”.

But they didn’t. And instead they inspired Dave even more to become a butcher and more knowledgeable about where his food came from.

The bikers raised wild pigs on their property. Dave would help slaughter them with his boss, Weed, to sell the meat off to nearby neighbors. The first time Weed strapped on his belt of knives Dave’s eyes lit up. He thought it was the coolest thing he’d ever seen.

In the evenings Dave and the bikers would head out (highly intoxicated) in a pick up truck to hunt crocodile. He learned that in Australia there are wet and dry seasons. In the wet season it floods and in the dry season when things dry up tiny ponds form where crocodiles get trapped and have to live in until the wet season returns. They would find the crocs in these ponds in the middle of the night, shine a light on them and shoot them, bringing them back to the farm to slaughter.

When Dave’s outback adventure came to an end he moved back to San Francisco and landed a job at The Real Food Company on Sutter street (which is now closed) working the meat counter. By a stroke of good luck the manager was getting ready to quit and in a bind offered his position to Dave. Dave, still not really knowing the art of butchery, saw an opportunity and accepted the position.

In the following months he became Bill Niman’s (formerly of Niman ranch) first butcher shop wholesale customer. Up until then Bill had only sold his grass-fed beef to Chefs at high end restaurants. He also brought on farms like Atkin’s Ranch for lamb. He said that he would order meat from Bill Niman and Atkins Ranch and then ask them how to cut it. The farmers trained Dave on how to cut their own product. And little did Dave know, that at the time, he was at the forefront of a food revolution that would surge several years later.

But in pure Dave fashion he grew antsy. With a pocket full of cash from his manager’s job he took 6 months off and moved to Amsterdam to grow pot.

Upon returning from his sabbatical he found himself living in the east bay where he stumbled into what would eventually become his true butchery training ground, Ver Brugges.

It was at Ver Brugge Foods where Dave learned the true meaning of hard work and what it took to be a real butcher. He worked long hours, never got weekends off, would get constant shit from the older butchers and cut his fingers daily. During the holiday season he remembers cracking crabs until three in the morning only to come home, drink a couple beers and go back to work a couple hours later at 6am.

He was the youngest butcher at the shop by 30 years. He had to fight to get taught what they knew and would often get pushed off on to the customers while the older butchers did the actual butchering in the back.

He would ask the customers if they wanted anything special done to the cuts of meat they were ordering from the case, such as boning out legs of lamb or trussing chickens. As with most of his butchering career Dave’s skills were self taught.

But, what he did learn from the owner of Ver Brugges was how to run a profitable butcher shop. Which became immeasurable later in his career.

A big reason why the owner preferred the more seasoned butchers to break down meat was that he had zero tolerance for waste. He had to. It was all about his bottom line and if Dave cut steaks while still learning and produced a lot of waste it was money taken out of his pocket. It was there that the idea of “clean bones” was instilled in Dave who went on to take pride in butchering meat leaving no waste behind.

Although Ver Brugge was a great shop Dave longed for the days when he got to watch guys break down whole animals which was something that they did not do there.

Dave found a shop in Santa Cruz that was doing just that. He called them every week for months until Shopper’s Corner finally gave in and offered him a job. Dave came in on fire getting quickly promoted to assisting the assistant manager on what he calls the “main block”. The manager would cut meat and Dave would clean up his “trim”. All. Day. Long.

Dave kept up his relentless butcher’s schedule until finally burning out. Making a significant change in lifestyle he moved to Berlin, opened a yoga studio and became a certified coffee roaster.

Although he loved his new life and Berlin Dave had this constant nagging feeling of wanting to be behind a butchers counter. Alas, he found himself back working at Ver Brugges only three years later.

During his second stint working at Ver Brugges he got divorced from his wife, his dog died and his car got broken into and stolen twice. Feeling depressed and defeated he returned to Berlin with his “tail between his legs” to his old barista job.

He was there for 6 months. Life was easy. Too easy he thought.

Dave traveled to Spain where he says he “scared himself” to the point of returning yet again to the bay area.

He ran a shop called The Fish Lady in Santa Cruz where he re-did their meat, cheese and beer programs. He couch surfed and eventually landed back in San Francisco where his career had started.

By this point Chefs had made butchering whole animals trendy and accessible to everyday people. All of the sudden being a butcher was “cool” and farm to table was all the rage. What Dave had been doing for over twenty years and not getting any recognition for was now big business.

After a long awaited and much deserved recommendation from Ver Brugge, Dave settled in at a new butcher shop that had just opened in the Marina called Marina Meats, which he still calls home today.

Dave the Butcher
Dave the Butcher at Soul Food Farm

Dave the Butcher is born

2009 was an exciting time to be a butcher. The NY Times had just put out an article titled, Young Idols With Cleavers Rule the Stage and butchers now had rockstar status.

Chefs like Ryan Farr of 4505 Meats where becoming known for whole animal butchery and the farm to table movement was in full swing.

Having already had 20 years experience as a butcher, Dave was in a prime position by the time he entered back into the San Francisco scene.

Dave started getting approached left and right to do demos at festivals, “meet your butcher” dinners and butchery competitions. He was getting up to speak at large events about factory farming and supporting small farms. He joined forces with other local butchers to support them and build his brand as, Dave the Butcher.

Dave on labeling

Now that people were taking notice of butchers again and having a desire to know where their meat was coming from  more and more meat starting popping up in grocery stores labeled as “organic”, “free-range” and natural. The demand was now there.

So, what is the difference between, what butchers like Dave, are offering and the organic meat you find in a supermarket? Luckily for us one of Dave’s best virtues is that he does not hide his opinions or sugarcoat them.

I asked Dave how he felt about companies who label their meats as “all natural” and this is what he had to say…

“It’s a crock of shit. I think the organic, all-natural, free-range labeling is fucking bullshit. It’s a scam in a sense. They are all buzzwords.

I know farmers who go beyond organic, like Alexis at Soul Food Farm, but can’t afford to label themselves as such because of the cost of licensing. When Alexis was certified organic she had to source feed from Japan. The costs were threatening to put her out of business. Corporate factory farms have the money to pay the organic fees. For them it’s just marketing.

I look for animal welfare certification when I purchase meat because a company can say they have organic chickens but then go out and beat the crap out of them everyday. As long as they feed them organic food they can call them organic. “Free-Range” chickens? They leave the door to the coup open. Most of the chickens don’t walk outside and if they do its on to a four by four fenced in area. The pastured birds that I get for Marina Meats are certified heritage and pastured for 140 days and are what chickens should taste like.”

Dave on grass-fed vs. grain fed beef

I asked Dave if he has seen a shift in what customers are looking for as far as beef goes these days. For many years marbled, grain-fed beef was revered by chefs and consumers for providing  juicer and more delicious steaks. These days the promise of a healthier meat option is delivered with grass-fed beef.

Dave said, “There were no grain-fed marbled steaks before WW2. That all started with the industrial corn revolution. It’s what we were all raised on. That too was a marketing ploy.

All cows start out for their first year on grass so you can technically call a factory farmed product grass-fed. After a year it gets auctioned off and goes to a factory to live the rest of its life on cement. It was the industry standard. That was back when everyone trusted the government and the food industry not to poison us.

Five years ago people in their seventies would come in and scoff at the price of grass-fed beef. Now those same people are asking for it. It’s one of those things where if people vote with their dollars shit will change. That’s what is starting to happen now. Grass-fed is the new healthy trendy thing and people want to be told what is healthy for them.

Back in the 70’s we were told fat was evil and  everyone started buying diet this and diet that. Now it comes out that all that shit was a big scam, just marketing. With those ideas still engrained in customers brains they ask me for steaks with less fat on them. I tell them the fat is not the problem. In the beef I sell the fat contains a lot of nutrients. It’s the fat from factory farmed meat that you want to stay away from. It is there where all of the chemicals and antibiotics that were given to the cows are stored.  

There only used to be choice and prime labels for beef. When a carcass was run through the slaughterhouse the USDA guy looked at one spot on the carcass and if it was marbled he would label it prime. These meats were more rare so they were sold at a more expensive price. 

Now there are three choices of beef – select, choice and prime. Select used to be called “no roll” because it meant that it didn’t get rolled with the USDA stamp. It was non-graded meat, below human consumption level, but fine for dogs to eat. Safeway lobbied to have select become a grade. They re-labeled everything in their store as “Safeway Select” and turned it into a brand name that people now trust.”

The Philosophy at Marina Meats

The demographic at Marina Meats can change with the time of the day or day of the week.

Dave gets everyone from Italian grandmothers cooking old school classics like petrale sole and meatballs to busy parents looking for convenient pre-made products like crabs cakes and marinated chicken breast to the guy walking in on the weekend who just bought a green egg and wants to smoke a whole brisket.

Dave’s favorite time to work is the weekend. He cranks up fun music like disco or reggae and shoots the shit with the customers who are more relaxed and in a friendly weekend mood.

He says his philosophy and the philosophy of the shop are one in the same. To source humanely raised, non-factory farmed meat and support small farms.

He buys whole animals from several small farms spreading the love around.

But coming from a background such as working at Ver Brugge he has also learned the importance of making a profit. So because of that he tries to blend what he calls the “old world” with the “new world” butcher shop ideas.

He says, “the new world idea of only buying whole carcasses, supporting only small farms and doing everything in house isn’t completely sustainable from a financial stand point. You have to charge a lot and there isn’t much profit to be made.

So to get around that I combine that model with the “old world” approach which is to still offer cool stuff but to also bring in some pre-cut product at a lower cost.

Many “craft” butcher shops won’t sell things like boneless, skinless chicken breast. I’ll bitch and moan all day about selling it but at the end of the day it’s what many customers want and it makes us money.

Offering that boneless, skinless chicken breast gets people into the shop on a daily basis and allows me to build a relationship with them. I am then able to guide them towards purchasing other off cuts that they might not of ever tried before.

Instead of alienating those people I engage them. I figure if one in every ten people buys a pork belly or a beef shank or some off cut that nobody used to ever buy, sweet!

I may go through a ton of boneless, skinless chicken breast but I’ve also converted many people in the process. And that’s why I am able to afford to buy and butcher whole carcasses. It supports my business.

Instead of being snooty and telling people that they should just get on the “craft butchery” train right now, when they clearly aren’t ready, I just try to make the train more enticing. That’s my theory.”

The choice is yours. 

Living in the bay area I have to remind myself all the time that we live in a bubble. Not everyone across America has access to pastured meat or are near a small local farm.

But I know in my heart that if we stop filling the pockets of factory farm corporations it will make an impact on the kinds of foods that grocery stores everywhere sell. Like Dave said, when people “vote with their dollars shit will change”.

So go ahead, close out this blog and google “butcher near me”. You never know, there could be a Dave the Butcher of your very own working right around the corner.

What kind of meat do you want to eat and feed to your family?

Dave the Butcher
Dave the Butcher at The Eat Real Festival

Dave the Butcher

David Budworth AKA “Dave the Butcher” started his career in 1989 at the Ashbury Market in San Francisco. With the 2 words on a poultry box “Edible Feet”, he was hooked. He landed in the jungle outback of northern Australia where he worked on a farm for some bikers learning to slaughter and process wild pigs. He has since worked under many local butcher masters, cut meat at Avedano’s Holly Park Market and was the butcher for Fatted Calf’s weekly Pork Happy Hour. Dave is now the manager and head butcher at Marina Meats in San Francisco. You can also catch him teaching lamb butchery classes at the San Francisco Cooking School. Dave is a bartender of a butcher- full of facts, recipes and butcher lore. 

Learn more about David Budworth on his websiteAsk Your Butcher

Or visit him at –

 Marina Meats 

2395 Chestnut ave. SF

(415) 673-6700

Sarah Burchard is the author of The Healthy Locavore, a natural foods chef and certified health coach whose writing centers around holistic health, supporting community and eating locally grown and made food.

Grass-fed Beef vs. Conventional. What’s the dif?

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I’m going to start off by saying this. We should all eat less meat. Yep, there it is. Not only do our bodies function better on a primarily plant based diet but what we are doing to our environment with these massive animal prisons, oops I mean feedlots, is destroying our planet. That being said, I love meat (as you can tell from the photo of me above) but in order to be able to enjoy it fully I have some stipulations.

Let me first start by describing the way a pastured, grass-fed cow lives. They roam as they wish on sunny, grassy pastures eating the food their stomachs were meant to digest, which is grass not corn and soy. They are given no antibiotics, and no growth-promoting hormones.

Conventional cows live in CAFO’s (Concentrated Animal Feeding Operations). They  stand in their own manure wedged in pens with all of the other sick cows.  They are fed a gruel of corn, soy,  grain, cotton byproducts and whatever other garbage is lying around (I’ve heard peanut shells, old candy and citrus pulp). Their stomachs cannot digest grain properly which is one of the reasons they are all sick and on antibiotics. They are given growth-promoting hormones so that they can hurry up and grow to slaughter size so we can ship them out by the masses to kill them for hamburger meat. I won’t even go into what happens at the slaughterhouses, that’s a whole other story in itself.

This is why this is F-ed up. Conventional cows that eat nutrient deficient food and  are given antibiotics and hormones leave us nutrient deficient, cause antibiotic-resistant bacteria in our guts and screw with our hormones by eating it. Because, simply put, you are what you eat. In conventional cows omega-3 fatty acids basically do not exist, which is a problem because the omega-6 fatty acids still do. This makes an already inflammatory food much more inflammatory because the omega-6s aren’t being balanced out with the omega-3s. Their milk is tarnished so we have to pasteurize it, which kills all the bad bacteria but also kills all of the good bacteria along with it, and again there’s no omega-3s and a lot less calcium. Not to mention you are giving your money to greedy, deceitful corporations which only feeds the health and environmental problems we have. Their flashy brand names have nothing to do with the breed of cow you are eating and their practices put small farmers out of business and bankrupt their families. Their USDA organic stickers speak of nothing to do with how the cows were raised, where they were raised or how humanely they were treated and slaughtered only that they ate organic feed and did not receive medications. Better than nothing you say? Sure, but I’m not hot on lining the pockets of hypocrite corporations that primarily produce conventional meat or processed junk food.

Why I eat pastured, grass-fed beef. It is more nutritious, the cows live better lives and they don’t receive antibiotics or hormones. Their fat is high in omega-3s which balance out the inflammation caused from the omega-6s, they are high in stearic acid (a saturated fat that does not create bad cholesterol), vitamins and minerals. They also have more collagen and lower amounts of saturated fat. They graze from pasture to pasture sinking more carbon into the soil, on natural feeding patterns which gives time for grass to re-grow. Small farms usually do not travel far to sell their meats using a lot less fossil fuels.

Where to find it. I’ll stop soapboxing now to talk about where you can get this sustainably raised, more nutritious beef. If you are local to the bay area I have some suggestions below. If you are not my suggestion to you is that you hop on the internet and start searching for local farms near you that raise pastured, grass-fed beef (and all other pastured animals for that matter). Ask around, go to your farmers market, meet the farmers. They are out there trust me it just takes a little digging, traveling and a little extra money sometimes. But again, if you are eating less meat, as we all should, you will be saving your time and money to treat yourself to the good stuff. After all you only need about 6 oz. of protein a day and there are plenty of other places to get that other than meat.

Butcher shops that rock in the bay area:

Marina Meats

Olivier’s Butchery

Avedano’s

Fatted Calf

Golden Gate Meat Co.

Farms that do it right in bay area:

Magruder Ranch

Mountain Ranch

Stemple Creek Ranch

Marin Sun Farms

Prather Ranch

Belcampo

Devil’s Gulch (does not raise cattle but is definitely still worth mentioning for all of it’s other animals raised – pigs, rabbits, lamb)

Sarah Burchard is the author of The Healthy Locavore, a natural foods chef and certified health coach whose writing centers around holistic health, supporting community and eating locally grown and made food.