Good beef

I have been reading the “Omnivore’s Dilemma” by Michael Pollan. Anyone who has read this book will understand when I say I don’t want to look at another mainstream burger again. It’s shocking how much petroleum, disease and genetic engineering goes into beef. I’ve always been aware of food issues, but now I am truly scared.

Thank God for Tatanka. They specialize in the other red meat — bison — raised on grass, not in steer lots.

Did you know that buffalo has half the cholesterol of beef, lamb and pork, and 85 percent less fat?

Tatanka has bison meat in all forms: tacos, chili, jerky, soup, burritos and burgers. The rest of the health-minded menu is a remnant from the days of catering to Vashon’s vegetarians: free-range chicken, veggie sandwiches, salads and a veggie BLT with soy bacon. The Flawless Burrito fits its name. The wheat tortilla holds loads of tender, grilled bison, mushrooms, onions, lettuce, cheese, tomatoes and a zesty garlic hot sauce.

Put your money on this one. — Jason de Paul

[Tanaka, 4915 N. Pearl, Ruston, 253.752.8778]

Nibbles

Puget Sound Pizza will serve breakfast seven days week beginning Sept. 14. Breakfast hours are 6:16-10:15 a.m. Monday through Friday, 9 a.m. to 1:30 p.m. Saturday and Sunday. Get your breakfast on at 317 S. 7th St. in downtown Tacoma. >> Stadium Bistro will close the restaurant to the public Sept. 14 for “An Informal Evening in the Kitchen with Chef Pete.” The five family-style courses, with wine, runs $75 for the first 40 people who make reservations at 253.683.4150. >> Harmon Pub & Brewery celebrates its 10-year anniversary with a Brewmaster’s Dinner Wednesday, Sept. 26, beginning at 6 p.m. Brewmaster Mike Davis will pair five brews with Chef Scott Neilson’s fixings. The cost is $30 per person. Reserve your spot at 253.383.BREW. >> Sea Grill hosts a five-course dinner paired with New Zealand wines Thursday, Oct. 25 at 6:30 p.m. Cost is $95 per person. For reservations, call 253.272.5656. — Jake de Paul