18th March
It’s been a crazy past couple of months.
The Shares have been moving incredibly well and with such great feedback and consumer demand we’ve decided to open up MORE spaces in all the Shares we’ve been offering up to this point.
Berkshire pork has just been added to a fantastic menu at Rino’s Kitchen (which I highly recommend you stop in and try). Rino is getting whole Berkshire animals and cooking his way through the entire offering. With menu items such as his take on ‘Bangers and Mash’ and a scrumptious Roasted Pork Chop that I sampled the other day, it’s already proving to be quite the news maker.
The Beef has been getting rave reviews and the Lamb Shares seen an incredible boost last month due in part to the incredibly mild and succulent flavour profile that only Ontario Lamb that’s been properly ‘set-up’ can …
22nd February
By Ted Whipp, The Windsor Star February 22, 2012
Area butcher Jamie Waldron has organized a web-based, bulk purchase program for consumers to buy meat from area farmers.
The aim is to support local food and agriculture by attracting enough orders from customers to buy shares or packages of 20 pounds of meat from lamb, pork and beef farmers. They’re based in Essex County, and Waldron uses a farm supplier near Hamilton for air-chilled chicken.
Delivery arrangements are made with customers to pick up purchases at New Song Church, 999 Drouillard Rd.
“It’s been very positive,” Waldron said. He follows food safety rules and guidelines, so meat is properly handled, inspected and delivered.
“It’s all done at a provincial abattoir,” Waldron said.
The high-quality meat is sealed and packaged and the savings are substantial when buying in bulk.
“I go out and I know these farms. I know …
19th February
I’ve just signed on with WindsorEats.com to promote the business. WindsorEats.com promotes local restaurants and food businesses in Windsor/Essex County and has been doing a bang up job of getting people out and about in the county to experience all the region has to offer.
You can check out their blog and site here:
11th February
This article appeared in the Huffington Post in November of 2009.
Mrs. Hahn Niman laid out some general guidelines for sourcing and knowing your meat. I especially like #3.
The original article can be found here.
General advice:
1. Be prepared to pay more. As the old saying goes, “you get what you pay for.” Americans are used to the idea that a Cadillac is a better car than a Malibu and that you pay more for it. Yet somehow when it comes to food many of us look only at price. But getting good food could be one of the most important things we do to keep ourselves in good health. To paraphrase Michael Pollan, you pay your grocer now or pay your doctor later. And the methods for producing foods – especially animal based foods – vary radically, from farms that are excellent stewards of …
7th February
Butcher Dinner Series set up with Jack’s in Kingsville.
Mon, Feb 27th-Pork
Mon, Mar 26th-Poultry
Mon, Apr 23rd-Lamb
Mon, May 28th-Beef Loin
Contact Jack’s to book your spot…
http://www.jacksdining.com/promotions
4th February
This is my friend Mike’s fantastic business, Seed to Sausage in Sharbot Lake, ON. Have a looksie as he’s doing some amazing products.
2nd February
So we’re gearing up for another round of shares.
February was amazing to say the least, now March is just around the corner and we’re hopeful that the momentum continues.
Pick up dates for the Pork and Lamb Shares is this Sunday, Feb 5th, at 999 Droulliard Rd from 1-4pm in Windsor, ON.
Beef will be Feb 26th at 999 Droulliard Rd from 1-4pm in Windsor, ON.
I can’t say how important it is that the word gets out there on this very unique-to-the-area project, so we’re relying on you, our valuable clientele to spread the good word. Jump up on your soap box if necessary.
31st January
I’ve just added a poultry share to the Meat Share section of the site.
I can’t begin to you how much better this chicken is than almost all the poultry available in Ontario. Fenwood Farms in Ancaster, ON take great care in rearing their Naturally Raised birds. On top of great husbandry they also air chill the final product to produce a much more complex, bold flavour. Try some and find out for yourself.
26th January
On The Anatomy Of Thrift: Side Butchery from farmrun on Vimeo.
21st January
Love this video my friend Mark Horsley shot at Cumbrae’s Dundas.
Thought it’d be worth posting for you folks to see.
