Quote Originally Posted by Catrin View Post
I don't eat grains at all - including quinoa (although it is technically a bit different) As far as knowing how the animal was raised, I am that way with all meat - not just organ. That is one of the nice things about having a relationship with local sustainable farmers who only do grass-fed/pastured stock. It makes sense economically, environmentally and also supports fresh and local suppliers.
I live in an, um, unenlightened part of the country. We can get local veggies around here sometimes, but I think I'd have to drive to Cincinnati or Columbus for grass-fed beef.

Every liver recipe I can think of that isn't liver+onions is rice-based, probably because that helps cut that strong flavor. Sorry!