Hedgeapple Blog

Dr. Barao is a graduate of Michigan State University where he received a doctorate in beef cattle nutrition and management. He also holds a masters degree in microbiology and a bachelors degree in human nutrition and biochemistry.

Scott held a faculty position in the Dept. of Animal Sciences at the University of Maryland for 20 years where he served as the state Beef Cattle Specialist and Beef Program Leader. There, he directed all beef research and education programs at the university's Wye Research and Education Center, the home of the historic Wye Angus herd.

Scott has been with the Jorgensen Family Foundation since 2006 overseeing the operation of both the foundation and the farm.

Dr. Scott Barao, Executive Director

By Scott Barao

Sept. 2017

Oct. 2017

Oct. 2017

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Dec. 2017

Recently, the food media seems to have found a couple of new non-meat darlings to drool over. The first is Beyond Burger, a fake meat that bills itself as “the world’s first plant-based burger that looks, cooks, and tastes like a fresh beef burger.” This test tube tenderloin is none other than a lab-grown patty more fully described as “a vegetarian meat substitute (which is liquefied, de-fatted and reconstituted) made from mixtures of soy protein, pea protein isolates, yeast, and other ingredients.” Yum Yum, fire up the grill Martha!

While you are at it Martha, slap on an Impossible Burger so we can rejoice in environmental nirvana as we work to choke down a patty “made from simple, all-natural ingredients such as wheat, coconut oil (which is deodorized and bleached, leaving the final product robbed of its initial nutrients), potatoes and genetically engineered yeast” from a company that
brags that they use “0% cows, a fraction of the earth’s natural resources, 95% less land, 74% less water, and creates 87% less greenhouse gas emissions compared to actual cows!”

I find it interesting that much of the focus on these two products specifically highlights how “meat-like” the burgers look and their ability to ooze beet juice and vegetable-based fat during the cooking process. They seem to overlook the fact that meatless products often contain more additives than actual vegetables along with emulsifiers or thickening agents. These “plant-based” proteins, vital to the eating texture of the fake meat, are simply highly processed vegetable proteins, stripped of nutrients, and nothing like the “natural” food they’re made out to be. The hype would make one think that they are simply grinding up fresh veggies purchased at the local farmers market which then get formed into a delicious and nutritious non-meat patty. Not so! Just read the label and do some research of your own.

Americans are being misled about the benefits of fake meat. Even the manufacturing process, which in one soy protein-extracting method apparently involves bathing the beans in hexane, a byproduct of gasoline in order to separate out the oils, seems to fly under the media radar. Want to really stimulate your vegan appetite? Check out for yourself what the
CDC and the EPA say about hexane.

It gets so tiring listening to these meat-wannabees tear down the meat industry to promote their own success. Why is that? Maybe it’s because these fake meat products cannot stand on their own two stalks, nutritionally, environmentally or otherwise! 

Look, I don’t care what you choose to put in your body, that’s really not my business or my issue. What I do care about is
full disclosure, truth, and transparency. In that spirit, let me fully disclose the ingredients in our Hedgeapple Farm all-natural, grass-fed and grass-finished Angus Beef Patties: Ingredient #1: 6 ounces of Ground Beef! Grill to medium rare and eat it on a whole wheat bun along with a salad and a glass of cold milk. Now that’s a “balanced, varied diet in moderation” that is sure to please taste buds, body, and soul!

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