Kathy Webster

Kathy Webster is the food advocacy manager at TomKat Ranch. Her work is focused around shifting eaters to purchase, cook, and eat more regeneratively raised meat and shifting farmers/ranchers to adopt regenerative agriculture principals.

In addition, she is on the board of American Grassfed Association and the Ecological Farming Association, and she is a founding board member of the Bay Area Ranchers Cooperative.

Why did you become a Good Meat® eater?

I was a vegetarian during college and for several years afterward. When I went back to school to further my nutrition education, I got exposed to the importance of buying from small, family farms and the humane treatment of their animals.

How do you define your Good Meat® values?

I’m lucky, as I work on a ranch that raises grass-fed beef and my neighbor raises pastured pork and chicken. However, before that, I went to the farmers market every week and got to know some of the farms and ranches. One of the ranchers has become a close friend and was a big mentor when we started our beef business.

Where do you buy most of your meat?

All locally, direct from the farm or ranch, or at a farmers market.

What meat, or meat dish, do you eat most regularly and what do you eat for a special occasion?

Two of my go-to meat dishes include ‘Sausage and Cabbage Skillet’, from a Paleo magazine and ground beef kabobs with tabouli. For special occasions, it would be a tri-tip (grilled on the barbi) and pork butt (for a Challupa recipe).

What is your biggest challenge or obstacle when it comes to being a Good Meat® eater?

Making sure we don’t overcook it. I’d add that finding good meat when I travel or go out to eat, which isn’t often, can be a challenge. I will go to a place that promotes buying local ingredients and ask where the meat is from. If they don’t know, or the answer doesn’t make sense, I will order fish or a vegetarian dish.