Healthy cooking does not have to equal bland, flavorless and boring. The following dish isn’t a watered down copies but an inspired flavorful combination.

In case you’ve missed it, this week (August 2 – 8, 2009) is National Farmer’s Market Week as proclaimed by Secretary of Agriculture Tom Vilsack. This makes perfect sense and I have been the benefits of a locavor lifestyle for over a decade. What is a good way to get the word out and have some fun?

Filet gets all the glory; sirloin is the king of steak and ribeye is the cowboy’s favorite, but for flavor, nothing beats the chuck.

The best cut from the chuck to use for the grill – the flat iron steak. It’s flavorful, extremely adaptable and relatively inexpensive.

Cooking on the bone simply tastes better and cooking the whole rack instead of individual chops, will keep the meat moist. According to Harold McGee, author of “On Food and Cooking: The Science and Lore of the Kitchen”, bones themselves don’t contribute much flavor, but they do act as an insulator, slowing the transfer of heat.

What is sustainable pork production? It isn’t a hog raised in industrialized factory farm or Confined Animal Feeding Operations (CAFO), it isn’t a tend and it isn’t being championed by the hypocrites like Paul Deen at the Food Network.

So what is it?