We were raised on guinea fowl, duck, goose, and we always had a goose for Christmas instead of turkey. My family prefers dark meat in fowl and especially lamb rather than beef. I think these are acquired tastes. I just don't get America's infatuation with white meat. It is so dry and stringy or if it is commercial, then it's kind of textureless and bland. Yuk.

I wish I could live on a farm and raise our own fowl. I content myself with buying from a co-op instead. The prices aren't that expensive. I just bought range fed chicken leg quarters for .39/pound. Dori, I bet that would fly with your budget! The organic bacon is more expensive than the nasty stuff from the grocery store, but worth it. It's flavor is divine.

As to the grass fed thing, Ron Schmidt wrote about the superiority of grass fed dairy and meat in his book, Native Nutrition. Something about the EFA count being higher. The synergy of these elements (EFAs, protein, D, A, C, magnesium, phosphorus, calcium, etc.....) is crucial for proper dental formation in the fetus and the growing child and the repair of damage in the adult. I no longer believe that calcium has everything to do with it. Those vegans/Naturopaths still clinging to old dogma need to get a grip.

Beth

p.s. my family's plaque and bad breath levels plummet whenever we stick to a paleolithic eating style. This comes from inside our bodies, not the use of a better dentifrice.