A Vermont facility embraces transparency in a way that's truly rare for the industry. Will it catch on?
It means a freezer full of potential dinners.
Resisting change or simply failing to act would be a high-risk strategy for McDonald's in a fast-paced marketplace that includes many buyers who demand good food.
How can we really know what's 'expensive' or 'cheap' until we recognize that grass-fed and grain-fed beef are distinctly different products? Here, a professional farmer redefines the term 'Value Meal.'
As our domestic demand for intensively produced meat continues to drop dramatically, we are about to let the meat industry
As owner of Heritage Meats, an artisan butcher shop that specializes in organic, locally grown and sustainable meat products and services, Tracy Smaciarz can also tell a lot about a particular animal by visiting them at the farm.
In recent years, more chefs and consumers are demanding local, sustainable meats, driving some to raise and butcher their
No one can deny that it's better to be less cruel in the ways we confine and kill animals (if we are going to kill and eat them anyway), but if we're interested in long-term change, we can't look at killing with kindness or gratitude as a solution in itself.
I long ago bid a regretful good-bye to the local family butcher of yesteryear. And then along came Lindy and Grundy.
I feel especially lucky that I have access to Dickson's Farmstand, a purveyor of locally sourced, humanely raised animals.
When you hear the words "mini cows" they sound as if they are the result of someone's daft hobby. But miniature cattle could
For our health and the planet's, we should eat more vegetables and less red meat. But as it turns out, swine are responsible, on average, for only about 1/5 the CO2 emissions of beef.
There's no way around it: Meat production is bad for the environment. Ozone-destroying methane in cow farts, overflowing
When dangerously underemployed vegetarian Berlin Reed agreed to temporarily work the meat counter at Brooklyn's The Greene