The Beyond Burger is Bodacious!

It has been just over a year since I ceased eating meat and I could not be happier. Today in America we slaughter on average 75 cows per minute, 24 hours a day and four times as many pigs. My shift came as a result of a growing awareness of the value of life and health reasons. The only thing I have missed eating is a really good burger.

I have now tried dozens of various kinds of patties from quinoa to black beans, garbanzos, soy, oats, seitan and most all other veggie compositions. I finally realized that impersonating a beef burger was not ever going to happen, until now!

The Beyond Burger hit the market months ago at a select restaurant in NY and California then they arrived into Whole Foods in Boulder with the promise of them being in the Texas market sometime this Spring, and they arrived at the WF about an hour away last week. I made my first one last night and you’re going to love them!


I chose to cook them on cast iron, and unlike any other vegan burger, I have ever cooked no oil is required as they contain plenty and the look, texture, and taste is spot on. Compassion never tasted so good! This burger rewrites all the rules for people since unlike animal flesh it does not promote heart disease or cancer.

The manufacturer Beyond Meat has spent years perfecting this amazing burger with the not so secret ingredient plant heme, which gives it the taste and look of beef and is certain to rival beef burgers easily and its main ingredient is pea protein. Non-GMO, soy and gluten free, this burger cooks up in less than eight minutes and my first bite last night was pure pleasure.


For vegans and vegetarians this is a layup and for meat eaters here is an option that tastes amazing, and it didn’t require a poor cow to live in a God forsaken feedlot only to be slaughtered and placed into clean little packages. The Beyond Burgers contain as much protein as beef and zero cholesterol.

This kind of effective meat replacement will change the game, and the cows could not be happier. Enjoy your weekend, pick up a package or two to enjoy, share this as you care to and be well!


Till we meat again

Welcome to another Friday and this week I would like to cover the topic of killing critters. As for the whole Lion Cecil thing, the media sure seemed to care about it more than almost all else. Not sure why though when one looks at all the killing of animals we do every second here in America.

In America on average we slaughter 100,000 Critters per hour twenty-four hours a day. Including cattle, swine, and poultry. The figure does not include fish and seafood. I have written before on the amount of water it takes to raise a pound of beef (1800-2500 gallons), and from a logical perspective that is not a reasonable trade-off.

At eighteen I took my first rifle, a 30/30, into the rocky mountains and shot my first and last rabbit. I was shown how to dress it (gut it) and then had a friend cook it for me, and we ate it. Yes, kind of like chicken. I have had zero interest in killing one ever since. Watching a critters life run out of them can do that for you.

I used to go deer hunting almost every Thanksgiving and I enjoyed spending time with those I hunted with but never managed to shoot a deer. I do miss the camaraderie, as it was about sharing stories and laughter. My wife is convinced I have become a softy over the years and never wanted to kill a deer in the first place.

Today I have less interest in eating meat than I ever thought possible. I am sure at some point I too will likely drop my name into the vegetarian hat. When I eat a meatless or an animal product-less meal, I always feel better about it. Since reading the China Study, critter flesh has taken a back seat.

At brunch this morning I tried vegan “pulled pork” for the first time and was not disappointed. It was made with jackfruit and though a bit heavy on the vinegar it was really good. There are hundreds of meat replacements available and avoiding soy may limit them but is well worth it.

I never thought I would care about such things, and yet I do. If you’re a huge fan of meat, I get it. Consider learning more about industrialized meat and the benefits of grass-fed and pasture raised meats. Consider joining many folks for meatless Mondays and see how satisfying meatless can be. I used to be of the opinion that “we are at the top of the food chain” and today it is more the thought of “nothing had to die for this meal”.

Have an amazing weekend. We are wrapping up editing on the audio version of Nutritional Truths, and I should be telling you next week it is available on iTunes etc. Please share this as you deem appropriate and Be Well!

Graham Herd

Graham Herd