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CONFERENCES, MEETINGS, AND MORE...
Midget White heritage turkey beats out the Butterball
On November 2nd, Ayrshire Farm in Upperville,
Virginia, announced the winners of its 2nd annual “Timeless
Turkey” blind tasting test. The test pitted eight heritage
breeds against the industry standard, the Butterball.
Fifty guests and a panel of judges rendered
their judgment. The Midget White was the favorite among the guests,
while the panelists preferred the Royal Palm turkey for its “superior
depth of flavor in both its white and dark meat.” All the heritage
breeds earned high praise, including the Bourbon Red, the Black,
the Bronze, the Slate, the Chocolate, and the Narragansett turkey.
The panelists included Anya Fernald, a regular
judge on the Food Network’s Iron Chef of America and
veteran chef Lisa Brefere, CEO of GigaChef.com. For more information
about the test, contact Alice Ryan, Alice@Gita-Group.com.
It’s probably too late to order a heritage
turkey for this year’s Thanksgiving but you can make a note
to contact a farmer next April, which is when decisions need to be
made about how many birds to raise for the coming holiday season.
(Find a local turkey farmer by searching the Eatwild
Producer’s List.)
My Beef Is Just Like Industrial Commodity Beef Except...
 The University of Mississippi, The
Southern Foodways Alliance, and Whole Foods Market partner each year
to produce documentaries. These
films focus on producers in the Deep South who embrace southern traditions
in their effort to provide non-industrial food for consumers who appreciate
fine dining. These documentaries embrace food traditions that honor
sustainable, artisan, and humane production practices that are perpetuated
by southern family farms.
On
August 20, 2009, Ole Miss filmmaker Joe York to produced one of these
documentaries highlighting Georgia Eatwild supplier Will Harris and
his farm White
Oak Pastures. Joe
named the documentary “CUD.” View it online
at http://vimeo.com/6177004.
Recipes Needed
for New Eatwild Cookbook 
9/25/09–We are still accepting recipes of all kinds—especially
ones for dairy or poultry. Send in your recipes today!
Eatwild is compiling a new book: Eatwild’s
100 Best Recipes. We invite Eatwild producers to take part
by sending us your very favorite, fool-proof recipe for cooking grass-fed
beef, lamb, bison, goat, dairy, or poultry products. We’ll select
100 of them for the cookbook. If your recipe is selected, your farm
and contact information will be featured along with your recipe, giving
you exposure to thousands of future buyers.
When you write down your recipe, be
very specific. Include information about cooking temperature, cooking
time, pan sizes, serving sizes, and how long it takes to prepare your
recipe. Double check for accuracy.
This is going to be a “nose to
tail” cookbook, so send recipes for the less familiar cuts as well
as steaks, roasts, and hamburger. Feel free to add comments about your
recipe, such as tips for success or a brief anecdote.
When you’re done, e-mail your
recipe to us at cookbook@eatwild.com,
or mail it to Eatwild, PO Box 7321, Tacoma, WA 98417. Questions? Call
us toll-free at 1-866-453-8489.
Eatwild Supplier Featured in Emeril
Video "Why Grassfed Beef?"
A
recent episode of Chef Emeril Lagasse's television show, Emeril
Green, recommended
grassfed beef for its taste, as well as for the benefits it
provides for health and the environment. Featured on a video from
the show is Eatwild member Hedgeapple
Farm in Buckeystown, MD.
To learn Emeril's tips for
grilling the perfect steak and to watch the video, visit
http://planetgreen.discovery.com/food-health/grass-fed-beef.html
Time Magazine Article Links to
Eatwild Producers
The June 15, 2009 issue of Time
Magazine offers information on the benefits of
families and friends getting together to buy meat directly from local
farmers.
In an article
entitled "Cow
Pooling," writer Kate
Pickert outlines the cost savings of buying directly from the farm (especially
when compared to natural food store prices), the advantages of dealing
directly with farmers, and the sense of well-being that a freezer
full of healthy, delicious grass-fed beef can provide.
Where does the article send people to
find a list of farms that sell sides of beef online or locally? Why,
Eatwild of course!
Follow
this link to view the article online.
Multi-Location Abattoir Opens in Alaska
On June 3, 2009, Eatwild producers Nathan
and Bob Mudd of the Alaska
Meat Company, announced the opening of their mobile meat processing
facility called the “Multi-Location Abattoir.” It’s
the first of its kind in Alaska and one of the most comprehensive in
the United States. The abattoir is made up of four 28-foot mobile trailers.
One is a support trailer for the other three. The three are connected
in an “L” shaped configuration.
The first trailer is the kill floor,
and it’s kept between 50
and 60 degrees Fahrenheit. This is where the animals are stunned, gutted,
weighed and evaluated by a USDA inspector. The second trailer is the
cutting room, and it’s kept below 40 degrees. The meat
is deboned, and some of the meat is packaged as individual cuts, the
rest goes through the grinder. The third trailer is the “cook room.” Ground
meat is stuffed into casings, smoked, and vacuum sealed. Then the packages
are pressure cooked to high temperatures, killing all the bacteria. The
meat is “shelf-stable” and does not require refrigeration.
A live animal enters the first trailer and ready-to-eat sausages come
out the third.
It takes seven people to staff the facility.
One person manages the cattle, one manages the kill room, three are
in the packing room, one is responsible for the cooking, and the final
person oversees the entire operation.
Half of the funding came from the Natural
Resources Conservation Service of the USDA. The
project was set in motion by father and son team Nathan and Bob Mudd.
(The operation is owned by Sitkinak
Cattle, LLC) The abattoir
will be fully functional in October 2009. The Mudd family hopes to
process 150 cattle this year, which totals 45,000 pounds of meat. In
the future, they plan to process bison and reindeer—hey! It’s
Alaska.
Documentary Tells Story of Lake
Village Farm Homestead
6/3/09–Lake Village Farm
Homestead, has been a working farm for over 30 years and features grass
fed, free ranging, all natural cattle and pigs. An Eatwild producer since
2005, the farm is also the focus of a new documentary.
Directed by Ryan Booms, the documentary
tells the story of this intentional community in Kalamazoo,
Michigan. Founded in 1971, Lake
Village was once a "hippie community," but is now a thriving
cooperative farm that emphasizes
cultivating community in harmony with the earth.
The documentary captures feelings
of nostalgia for our rural past while also offering a promising vision
of the world's future. The film is a must see for anyone passionate about
eating local foods and fostering community.
To find out more about
the Lake Village Farm Homestead, visit their website at http://www.lakevillagehomestead.org/index.html.
For more information about the documentary itself, send them an e-mail;
contact information is available on the website.
Two Food Documentaries Released Nationwide
This Summer
4/23/09—Greetings from California! We're
excited to let others know of two incredible food documentaries being
released nationwide this summer. We've screened both and absolutely cannot
say enough good things about each of them! Very informative and
inspiring toward taking the next steps for all of us to reclaim and participate
in creating clean, humane and ethical food production.
FRESH!
4 minute trailer (featuring Pollan, Salatin, Allen):
http://www.FRESHthemovie.com
Independent film producer: Ana Joanes. Highly informative, solution-focused
motivating, inspiring.
Nationwide locations, May-June:
http://www.freshthemovie.com/screenings/
Food Inc.
3-1/2 minute trailer (Schlossberg, Pollan and Salatin)
http://www.youtube.com/watch?v=QqQVll-MP3I
Producer: Robert Kenner, thought provoking, informative, jaw dropping,
from those who brought us "Inconvenient Truth."
(Began screening in 2008; for current screening dates & locations,
select festival schedule) http://www.robertkennerfilms.com/
Support these film makers by attending and passing this information along.
Together, Individually and collectively, we can make a positive
difference!
Sincerely, Kathy & Ken Lindner
Lindner Bison
www.lindnerbison.com
More Resources
-
Livestock
for Landscapes: Solving pasture problems one bite at a time. Are
you wasting forage because you don't know that many weeds are edible?
This website offers tips on what weeds your livestock can eat, as
well as how to train them to eat them.
Want to get listed on Eatwild,
or do you need to update your listing?
Visit our Request for Inclusion page for details.
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