A week ago, I wrote about food artisans with interesting community-supported-agriculture-like offerings, such as bread, soup, jam and meat.

Karl Hudson with Rare Earth Farms sent a note saying his farm sells bi-monthly shares of grass-fed, grass-finished beef. His farm is certified by Animal Welfare Approved. (Most CSAs are farmers offering a weekly share of the produce grown on their farms. But many are diversifying their offerings to include meat, dairy and bread.)

Every other month, consumers receive 10 pounds of beef.  Hudson says they offer a "seasonal approach meaning grilling cuts in the spring and summer months and roasts in the fall and winter." Consumers pick up the beef at the farm's stand at the state farmer's market in Raleigh.

A year's subscrption costs $550. Enrollment is open until the end of November. For more information, go to rareearthfarms.com. To sign up, send an email to karlhudson@rareearthfarms.com. Or consumers can enroll in person at the farm's stand inside the upper building at the state farmer's market at 1201 Agriculture St., Raleigh.  
 

Be on the look out for some rare coupons at Lowes Foods right now.

The coupons, which are printing at the registers, are good for 10 percent off certain types of groceries.

Recent studies show a link between cancer and grilled meat, but Duke University nutrition researchers offer ways to curb the risk.

First is cutting down on the amount grilled meat you eat by tossing vegetables and even fruit on the bar-b-que. Those foods don't have the proteins that, when exposed to high heat, creates a cancer-causing substance.

A recent study found that people who ate well-done meat, including red meat, chicken and fish, were 60 percent more likely to develop pancreatic cancer.

"It doesn't mean if you eat well-done steak that you will get cancer, but it is more evidence to suggest a relationship exists between eating grilled meats and certain cancers," Denise Snyder, a nutrition research at the Duke School of Nursing, said in a statement.

Snyder suggests:

• Grilling at lower temperatures and positioning racks high from the heat source

• Microwaving meat first to give it a head-start

• Using thinner cuts of meat that cook quicker

• Flipping foods regularly

• Trimming fat from meats and avoiding smoke flare-ups

• Marinating meats first can reduce the formation of cancer-causing substance