The Kansas City Star, by Cindy Hoedel: “I love red meat, rich foods and science says it’s OK”

It was our first Sunday-at-sundown, coed gathering of the new year, following a three-week holiday break, and I had been eating appropriately indulgently for some time: juicy chuck roasts, pan-seared T-bones and salted butter troweled on thick slices of homemade bread.

WWW.KANSASCITY.COM

It was our first Sunday-at-sundown, coed gathering of the new year, following a three-week holiday break, and I had been eating appropriately indulgently for some time: juicy chuck roasts, pan-seared T-bones and salted butter troweled on thick slices of homemade bread.

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