Food & Drink International - Spring 2017 Volume 1 - 87

Dr. King's FarmsĀ®

East Coast. The company now sells the meat to the Harris
Teeter grocery chain and to all 40 Earth Fare stores, a regional retailer similar to Whole Foods, as well as to chain
burger restaurants and high-end restaurants. But it is quickly
expanding its distribution across the country.

Heavy Research
King credits the success of the company to the research that
supports these healthier meat alternatives to cows, chickens
and pigs. He found that bison have two types of purities that
make it better for people to consume in the long run. "There
is the purity of the animals' lifestyle and the purity of the genetics that goes back to prehistoric times and is how bison
survived the Ice Age," King explains. "It's a fascinating story.
These wild foods do so much more for people's health than
domestic foods. The chronic disease we see today is the largest pandemic the world has ever known. Lifestyles and what
we eat has caused this. It's something we need to be proactive about. We're all like polar bears being released into
the Death Valley desert. We've gotten away from our natural
environment and natural foods. The further we get away from
nature that nurtures us, the more we create negative gene expressions. Consuming the products from prehistoric animals
like bison helps revitalize our healthy genetic roots."
King even cultivates the grass grown on his farms to ensure the animals are ingesting GMO-free grasses. It takes
years to seed in these natural, native grasses but the company has done it. "We found native grasses create better-tasting meat," he says. "We're always on the cutting-edge of
research to discover those special grasses and natural supplements that enhance the quality of the meats. People think
venison is kind of gamey, but we're finding our wild meats
are not gamey but sweet. We're getting gourmet-quality meat
from these animals by treating them especially humanely.
"We don't want to factory farm them," he adds. "We're
learning how to work with these animals and these native
grasses. When you get the diversity of all the different natural plants in these special combinations, we bring out the
best of the flavors in the meat."
After discovering the benefits of bison, Dr. King's Farms
began researching other prehistoric-rooted animals that
may bring additional health benefits. About a year-and-ahalf ago, the company introduced elk and sold more than
$1 million in the first year. This year, Dr. King's Farms is
introducing Watusi, a cattle breed that is native to Africa
and the largest horned cow in the world, with all the genetics
of a prehistoric animal. Dr. King's herd is the largest in the
Western Hemisphere.

"I'm convinced that the Watusi meat can help increase our
human growth hormone," Dr. King says, "which should help us
live longer and age more gracefully and healthily. And from a
foodie perspective, the meat has this wonderful buttery taste."
Additionally this year, the farms are introducing the Himalayan yak, which has the highest Omega-3 content of any
animal, according to King. "Omega-3 is the key to keeping
our brain and hearts very healthy," he says. "The meats are
also very tasty, juicy. You should sear it to keep those healthy
fats intact for the most benefit."
Dr. King's Farms also stewards 30 camels for their milk.
King's research found that an ounce of camel milk per day
is helping people with diabetes, hepatitis, autism and certain
cancers. But it is currently sold for about $18 per pint, so the
company is hoping to reap some of those benefits as well.
Soon, the farm also hopes to introduce emu because it's one
of the only red meats that people with the alpha-gal meat allergy can eat. "We're tapping into these prehistoric animals,
and it's fun introducing these new meats from around the
world," King says.

food & drink international * spring 2017 volume 1 * www.fooddrink-magazine.com

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Table of Contents for the Digital Edition of Food & Drink International - Spring 2017 Volume 1

Contents
Food & Drink International - Spring 2017 Volume 1 - Cover1
Food & Drink International - Spring 2017 Volume 1 - Cover2
Food & Drink International - Spring 2017 Volume 1 - 1
Food & Drink International - Spring 2017 Volume 1 - Contents
Food & Drink International - Spring 2017 Volume 1 - 3
Food & Drink International - Spring 2017 Volume 1 - 4
Food & Drink International - Spring 2017 Volume 1 - 5
Food & Drink International - Spring 2017 Volume 1 - 6
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Food & Drink International - Spring 2017 Volume 1 - 20
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Food & Drink International - Spring 2017 Volume 1 - Cover3
Food & Drink International - Spring 2017 Volume 1 - Cover4
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