Move over Lamb Chop: a market for mutton could be a huge boon for New England farmers.
Nichki Carangelo, of the delightful Hudson Valley-based, cooperative Letterbox Farm Collective, has just finished a publication on the commercial production of pasture rabbits. Funded by a SARE grant, "Pasture Rabbit for Profit" is an easily digestible, practical resource for farmers intended to guide readers through the start-up phase of their own pasture-based rabbitry. It includes a full […]
There's a bottleneck problem in sustainable meat: increasingly more producers and consumers and fewer slaughterhouses equipped to get meat from one to the other.
[youtube https://www.youtube.com/watch?v=xoJWJ9Cr-Sc] Farms Not Factories is a small UK-based nonprofit that advocates for ethical farming practices and meat consumption. With 15 days to go, they hope to raise £10,000 "to create and publicise a series of short films featuring celebrity chefs making a delicious pork dish while explaining why serving high welfare meat is so […]
[youtube https://www.youtube.com/watch?v=YYPAGC2m2lc] Seriously, we really want to know, and so do these film makers. Specifically, they're focussing on the chicken industry, asking, if chicken is America’s favorite meat, generating more than $30 billion a year in revenue, but who benefits from this multi-billion dollar industry? Spoiler alert! It's not the farmers. This is a story […]
Man! We're always asking the same question! Seriously though, this is a great episode, both for those looking for a good primer on the subject and a fascinating case study for those who already know a lot about it. The podcast delves into the soya market in Argentina, global ag subsidies as a whole, and, as […]
Attention Northeastern meat eaters! These beautiful farmers, and our friends, over at Cairncrest sell sustainably-raised, small-scale, hand-processed pork (raised on forages, local non-GMO grains, and whey from yogurt manufacturing) and 100% grass fed beef at locations in NY, PA, and VT. Highest quality meat from caring and skilled farmers. Order what you want online and choose a […]
Anna will give us a tour of the lambing operation where she's raising 300 lambs this year. Then we'll enjoy a BBQ with Kinderhook meat and beer from Captain Lawrence Brewing Company. Bring a side dish if you can and plate/cup/utensils. Kinderhook Farm (1958 Co Rd 21, Valatie, NY 12184) All farmers, friends and family […]
BEEF CATTLE IMPROVEMENT With Gearld Fry and Mike Scannell Harrier Fields Farm 4116 County Route 21 Schodack Landing, NY 9:00 a.m.-4:00 p.m., September 18-19, 2015 This workshop focuses on improving cattle herds with quality and quantity of meat per acre of grass. Learn how to recognize cattle that will yield 70% meat to bone and […]
BeefJam is a 3-day event that takes young producers and consumers on a crash course of the Australian beef supply chain and gives them 48hrs to reshape the way we grow, buy and eat our red meat. Check out more about BeefJam and Youth Food Movement Australia here!
They've got an awesome Listserv. NMPAN is a national network of people and organizations creating and supporting appropriate-scale meat processing infrastructure for niche meat markets. Small and mid-sized plants — when available at all — can lack capacity, equipment, appropriate inspection status, and the human and financial capital to upgrade or expand. To meet this […]
[youtube=http://www.youtube.com/watch?feature=player_embedded&v=8LNaECqH2q0] Watch the full movie here.
via Food and Water watch: The USDA and other agencies put some things on hold during the election, but now things are starting to move quickly with the looming budget debates. While we agree that budgets need to be in check, we don't think you get there by cutting essential food safety programs that keep […]
In this week's New Yorker, Bill Buford delivers, with his usual finger-licking enthusiasm, a digest of three new books about meat. Though varying in tones of hopeful agrarianism, tongue-in-cheek indulgence, and gritty slaughterhouse realism, these authors (each in his early 40s) all nod to a Greenhorns ethos: you and your butcher should be on a […]