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    Shannon Hayes Follow

    Shannon Hayes writes and works with three generations of her family raising grassfed meat in upstate New York. Her essays and articles have appeared in myriad regional and national publications, including The New York Times, The Boston Review, and Northeast Public Radio. Hayes' quirky lifestyle, her attempts to live a life of personal accountability and sustainability, and her current research and writings have landed her and her family on the pages of the New York Times, Brain Child Magazine, Lancaster Farming, Small Farm Quarterly, Hobby Farm Home Magazine, The New York Times Magazine, The Atlantic, National Public Radio, Grit, Yes! Magazine, Elle Magazine, the national newspapers of Germany, Turkey and Canada, Arab News and the Pakistan Observer.

    The Grassfed Gourmet Cookbook: Healthy Cooking and Good Living with Pasture-Raised Foods-EPUB Edition

    The Grassfed Gourmet Cookbook: Healthy Cooking and Good Living with Pasture-Raised Foods-EPUB Edition



    The first guide to grassfed and pasture-raised meats,
    poultry and dairy, The Grassfed Gourmet Cookbook has become the classic, most
    turned-to reference for every home cook who is venturing into the world of
    sustainably-raised meats.  Hayes walks
    readers through their first visit to buy meat from a farm, teaches them how
    to cook every cut imaginable in her signature friendly and comfortable style,
    and provides readers with a collection of tried-and-true recipes that are
    destined to become family favorites.  [EPUB Edition]



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