The hungry locavore asks: Can meat be ethical and sustainable?
Join us at Philadelphia’s exciting new co-working space The Impact Hub on Thursday, June 26 for a discussion with the leaders of the local meat movement about their practices and the innovative business models they use. Meet Dean Carlson of Wyebrook Farm; Kevin Tucker of Philly CowShare and Bryan Mayer of Kensington Quarters. Also on hand will be Ann Karlen, executive director of Fair Food, to discuss the behind-the-scenes work her organization does to strengthen the local food movement. Grid publisher Alex Mulcahy will serve as the host.
Doors open at 6 p.m., event promptly begins at 7 p.m. Admission is free, but registration is requested.
I have no interest in slaughtering animals. I have borne witness and it’s intense, hot, primal and best left to the people who are skilled at doing it quickly and humanely. But as a meat-eater, I wanted to “get to know” a whole animal in a visceral way, not just frozen packages of muscle and bone. One Sunday last winter, armed with sharp knives, determination and the book Whole Beast Butchery, my friend Ann Karlen, the founding director of Fair Food, and I took on the challenge of “breaking down” a pasture-raised hogget, or adolescent sheep. Three hours later, that beast was arrayed before us, a buffet of roasts, chops and stewing meat.
Philly folks interested in a sustainable local (and delicious) food system showed up in force for the second annual Philly Farm and Food Fest, at the Pennsylvania Convention Center, Sunday, April 14. Practically the entire Grid team was in attendance, handing out more than a thousand copies of Grid, meeting with Grid readers and soon-to-be Grid readers, and tasting all sorts of great local foods, from ice cream to baked goods to meat products and even raw oysters, as well as plenty of local produce.
A collaboration between PASA and Fair Food. the event had a definite focus on food, but the real stars were the folks who produced that food: the bakers, cheesemakers, confectioners, and others, and especially the farmers. And the best part of all was having all those producers together in one place, with hundreds of folks who appreciate how important their work is. We can't wait for next year's PF3!
Philly Farm & Food Fest is almost here! A partnership of PASA and Fair Food, the event brings together regional farmers, unique food producers, and sustainable businesses and organizations. We're counting down the days to Sunday, April 14 with videos of exhibitors you can expect to find at this year's PF3. To learn more about the event, check out our exclusive event guide. And don't forget to buy your tickets. See you there!
If you’re a regular at Reading Terminal Market, you know that the Fair Food Farmstand is the place to get the best in local produce and goods like eggs, milk, meat and honey. And even better, the knowledgable staff - like Shivon Pearl - can share the stories of the people who produce the food we're eating. This year, stop by Fair Food's exhibitor booth to meet their friendly staff and learn more about shopping or volunteering with Fair Food. Who knows? – they might even have some of Shivon’s favorite, Tait Farm’s Sour Cherry Jam, to share.
Here at Grid, we’re getting psyched for what’s become one of our favorite local food events: 2nd Annual Philly Farm & Food Fest. The celebration of all things delicious and sustainable, PF3 is happening in nearly three weeks on Sunday, April 14. Hosted by PASA and Fair Food, PF3 is also being offset with 100 percent local wind power credits provided by Clean Currents, one the region’s largest green energy providers.
Want to follow PF3’s clean energy example and, better yet, get a free ticket? If you sign up to power your home with 100 percent local wind energy between now and April 12th, Clean Currents will buy your ticket to PF3. As the region’s only certified B Corporation green energy provider, becoming a Clean Currents customer helps your community and planet.
To learn more about the farms, food producers and businesses that will be at PF3, check out the exclusive event guide featured in last month’s Grid. For more information and tickets, visit here. Information on rates and fees for Clean Currents can be found here.
And be sure to look for more special coverage on our blog as we count down the days to PF3!
Turkey time is almost here! Once again, Fair Food has plenty of local, sustainable (and delicious) options for celebrating your holiday. Choose from naturally-raised and Heirloom Bronze turkeys from Koch’s Turkey Farm (Tamaqua, Pa.), certified organic birds from Lancaster Farm Fresh (Leola, Pa.), and Heritage Breed Red Bourbons from Griggstown Quail Farm (Princeton, N.J.). If you fancy other birds, Griggstown also offers capon, quail, goose and pheasant.
These fresh (never frozen) fowl all are hormone- and antibiotic-free, and raised with access to pasture. Prices range from $3.10 to $8.40 per pound. Pre-ordering is required and can be done through the Fair Food website (fairfoodphilly.org). The ordering deadline is Monday, Nov. 12 at 12 p.m. Turkeys will be available for pick up on November 21 and 22, the Tuesday and Wednesday before the holiday.