Long Way on a Little
Shannon Hayes, PhD
Format: Download Video of Slides & Audio

As we move toward a more sustainable planet, sound dietary choices that are in harmony with nature and our body's nutritional demands become imperative…but this just gets harder and harder as folks feel the economic crunch of the current times. How do we go grassfed and local and still pay our bills? This program examines the fundamental principles for eating grassfed and pastured meat sustainably and economically, and teaches basic culinary techniques for stretching food dollars.