Do you find yourself throwing away leftovers often? You are not alone, globally, we throw out about 1.3 billion tons of food a year, or a third of all the food that we grow. Developed countries like the United States are made up of many consumers who buy too much food or simply do not follow the country’s dietary guidelines. A recent article from the New York Times stresses the importance of reducing our food waste not only to control our diet but also to reduce our carbon footprint. Take a look at the article for more information: Click here for more…
Special thanks to the Fleishman Brothers for an amazing tailgate at the Dolphins v. Titans game Sunday, October 8th. The Miami Dolphins did a great job during the game managing to push it over the goal line with 10:33 left in the 4th quarter. Gaucho Ranch was prepared to serve our organic sausage sandwiches and grass fed steak sandwiches for those overjoyed sport fans!
For any future catering events do not hesitate on calling or filling out our online catering form: Gaucho Ranch Catering
The Gaucho Squad participated in the Miami New Times Iron Fork chef competition and grand tasting event October 5, 2017. Our fellow Gauchos served some grass-fed pulled style short rib over crostini for all the foodies that night. We would like to congratulate both of the amazing professional chefs: Chef Brian Nasajon and Chef Santiago Gomez! Tacology and Beaker & Grey Chefs fought for the coveted Iron Fork Skillet and made some amazing competition. Check out some of the photos from the event!
Russian innovator Selina Juul’s will power has changed the mentality in Denmark. Her determination alone has reduced food waste by 25% in five years. The following is an article that demonstrates how one person can change an entire country’s food waste.
“I come from a country where there were food shortages, we had the collapse of infrastructure, communism collapsed, we were not sure we could get food on the table”.
“The problem is that our focus is on making the meat as cheap as possible and as they cut those corners that’s where we often have environmental catastrophes.”
We are addicted to eating meat. Such an addiction is posing a threat to our environment. Take a look at this video by VICE TV on HBO for a further explanation of this environmental challenge. VICE travels to the feedlots, farms and slaughterhouses where our meat is made, to see the true costs of our burger habit.
Source: “Despite Many Challenges, Grassfed Beef Could Go Mainstream.” Civil Eats. N.p., 07 June 2017. Web. 13 June 2017.
Grassfed beef is on the rise to meet consumer expectations. In an article written by Lisa Held, facts show that “demand has shifted toward natural and organic foods”. As a whole we are becoming more concern for health, animal welfare, and sustainability. This article touches upon the demand for natural products as well as challenges that come from such desires.
Check out Held’s article on Civil Eats for a view of the dramatic change being recognized by consumers.
We were invited to be part of this fantastic and unique initiative. Over the course of 20 days, the Downtown Development Authority’s pop-up promenade saw over 17,000 attendees, dozens of events, and hundreds of thousands of positive reactions from everybody. We did our part on the wood fired grill, where we prepared for the crowd our best seller menu: Choripan (organic pork sausage sandwich), Morcipan (blood sausage sandwich) and Steak Sandwich made with 100% grass fed flap meat (vacio).
It was a great experience, we were happy and we all share communal happiness!
Many THANKS to Prism Creative Group – Isabella and Rosario for inviting us to be part of such a wonderful event.