{"id":547055,"date":"2010-04-29T09:13:40","date_gmt":"2010-04-29T13:13:40","guid":{"rendered":"http:\/\/blogs.ajc.com\/food-and-more\/?p=3113"},"modified":"2010-04-29T09:13:40","modified_gmt":"2010-04-29T13:13:40","slug":"first-look-farm-burger","status":"publish","type":"post","link":"https:\/\/mereja.media\/index\/547055","title":{"rendered":"First Look: Farm Burger"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-medium wp-image-3114\" title=\"photo 5\" src=\"http:\/\/blogs.ajc.com\/food-and-more\/files\/2010\/04\/51-225x300.jpg\" alt=\"photo 5\" width=\"225\" height=\"300\" \/>Chef <strong>Terry Koval<\/strong> stands by my table, points to my half-eaten burger and says, &#8220;That was a good cow.&#8221;<\/p>\n<p>I suddenly have an image of Bessie being led by the ring in her nose right into a meat grinder.<\/p>\n<p>Koval continues. &#8220;This one is so juicy and has such a good flavor. Much better than that first cow we had.&#8221; He sighs. &#8220;Of course, I never thought we&#8217;d already be onto our second cow by now. But we&#8217;ve been so busy.&#8221;<\/p>\n<p>You want farm to table? We got you some farm to table right here. Call it cow to bun.<\/p>\n<p>The process of sourcing meat at Decatur&#8217;s new and phenomenally busy <strong><a href=\"http:\/\/www.farmburger.net\/\">Farm Burger<\/a><\/strong> goes something like this:<\/p>\n<p>The kitchen sources a grass-fed cow from one of several local farms. Koval mentioned a North Carolina farm for this one and says he works with Charlotte and Wes Swancy of Riverview Farms in Ranger to build a network of suppliers. The marked beast is sent to Happy Valley Processing in Dearing to be humanely killed (whatever that means), and the trimmed meat ages up to three weeks &#0133;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Chef Terry Koval stands by my table, points to my half-eaten burger and says, &#8220;That was a good cow.&#8221; I suddenly have an image of Bessie being led by the ring in her nose right into a meat grinder. Koval continues. &#8220;This one is so juicy and has such a good flavor. Much better than [&hellip;]<\/p>\n","protected":false},"author":4063,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-547055","post","type-post","status-publish","format-standard","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/547055","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/users\/4063"}],"replies":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/comments?post=547055"}],"version-history":[{"count":0,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/547055\/revisions"}],"wp:attachment":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/media?parent=547055"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/categories?post=547055"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/tags?post=547055"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}