¡Join the fight!
Landing on my desk this morning, three great deals on local sustainably produced meat by Gale Woods Farms and Nature's Prime Organic Foods.
But you have to act quick. Both specials are for a limited time only.
First, from Gale Woods Farms in Minnetrista, MN:
Sale on Meat Shares
Our freezers are full, so we are offering the following first come, first serve as supplies last.
Chicken Shares:
Available now through July 13th Read more...
Hey, are you in the Twin Cities? Are you interested in joining a Crop Mob? If so, email me through my profile page, or contact me at eldragonfff ||at symbol|| hotmail dot com.
I know a handful of farmers who would be interested in hosting Crop Mobs!
This is interesting. If you haven't seen this NY Times Article yet, you need to check it out.
Seems that Creekstone Farms is eating Niman Ranch's lunch in the NY fancy restaurant meat market. They have been billing themselves as a responsible meat company. They give the appearance that they are just down the road. But a look at the numbers reveals the truth: 1,000 head a day processed, shipped from the midwest to NYC, and all of it grain fed, not grass fed.
From the article: Read more...
There is a lot of talk about using social media to promote events. While promotion is important, it is not everything. More often than not, there will be a larger number of people wanting to take part in your event but are unable to make it for whatever reason than those that actually attend. Events serve as excellent opportunities to foster community both offline and on; not including these interested populations in the event eliminates many potential relationships for you, your sponsors, and your exhibitors.
“Remembering that food is the most basic link with the source of life. Be thankful for it, pray over it, honor it. We are not just filling out belly; we are nurturing our mind and spirit as well. Eating with full awareness puts us in harmony with nature-not only with the external world, but also our own inner nature.”
Experience the waves of taste, learn about the importance of chewing and understand the effects that food has on not just your body, but your mind as well.
Workshop includes: Read more...
"Everything I do, I do on the principle of Russian borscht. You can throw everything into it - beets, carrots, cabbage, onions - anything you want. What's important is the result, the taste of the borscht."
-Evgeny Evtushenko
As the days grow longer, darker, and colder, and the amount of root vegetables in my house gets greater, I start making soup. Soup isn't something that Americans know well, but during my time abroad, I ate it every day. It's filling and a great way to get some extra (local!) vegetables into your diet, while stretching your food budget. Read more...
Hey all, I'm up early preparing fresh mozzarella for a 10 a.m. meeting. Being from Wisconsin, I like to think that cheesemaking is an ability that was bred into me at inception, but the truth of the matter is, certain cheeses are just really, really easy to make. Case in point: mozzarella. If you're a beginner, I suggest you start out with a cheese making kit, like this one from Ricki Carroll, who is also known as The Cheese Queen of New England. I'll be reproducing her recipe later on, but to see pictures and a step-by-step guide, go here. Read more...
Ethicurean reported last week that local, as a marketing concept, has officially "jumped the shark," (or "nuked the fridge" if you prefer) , now that Frito Lay uses the word "local" in their ads and has created an innovative web-tracking system to let customers learn how close their nearest potato-chip potato farmers are. Read more...
Do you Know Ken Meter? You should know Ken Meter. He's a stat hound and founder of the Crossroads Resource Center who creates and gathers head-spinning statistics surrounding local and organic food.
He has a great piece over at Grist right now, called, "(Soy)bean counting." His article looks at the recently released USDA ag census for 2007 and does a great job placing it in a five-year context: Read more...
