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Let's Be Frank
We (Sue Moore and Larry Bain) founded Let’s Be Frank in 2005 with the goal of creating a delicious hot dog that was fun to eat, healthy for people and better for the planet. Sue, formerly the “meat forager” for Berkeley, CA’s Chez Panisse, and Larry, longtime restaurant professional and advocate for the benefits of local, healthy foods, felt there must be a way to have your frank and feel good—and so we set out to create it.
These dogs are loaded with flavor, not junk. We spent months perfecting our recipe and we produce only in small batches, ensuring each meets our stringent standards. Our grass-fed beef is free of antibiotics and hormones, and we don’t add any nitrates, nitrites or preservatives. Grass-fed beef is also healthier than conventional beef: it’s high in Omega-3 fatty acids and lower in calories, fat and sodium.
Equally important to us was supporting the work of our Northern California-based ranchers who work so hard to care for the animals and the land. Raising grass-fed beef is not the easiest or cheapest way to raise cattle, but it results in healthier cows and a healthier planet. Grassy pastures sequester large amounts of CO2, reducing greenhouse gasses. And our farmers don’t use petroleum-based fertilizers, pesticides or herbicides, and they don’t use tractors or combines, resulting in a very tiny carbon foot print.
Our mission is to produce and serve up our delicious dogs with a big side of fun, providing a simple yet tasty way for to support a healthy population, a healthy planet, and a humane food system.
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