Food fraud—tampering, diluting, mislabeling, substituting, or misrepresenting food, ingredients, or packaging for the sole intent of financial gain—is pervasive and widespread. Remember when horse meat was detected a few years ago in what was thought to be hamburger in the UK and Ireland? This was not the first—nor the last—incident of food fraud. Fooling the consumer with a little bait and switch has been going on for thousands of years.
Consumers increasingly want to know where their food comes from, how it’s grown, and what’s in it. Some prefer organic. For others, it’s about sustainability and responsible farming. And, some only care if it’s local. Unfortunately, obtaining product information isn’t always straightforward. Let’s begin by navigating a path to quality meat.
As we make our lists and hunt down the perfect gifts for friends and family, I’m reminded how much fun DIY kits are and how easily they can turn everyday people into food heroes. Take the Jerky Crafting Kit from Fleisher’s Craft Butchery, the sustainable, whole-animal butcher shop with locations in Westport and Greenwich.
Fleisher’s Craft Butchery (formerly Saugatuck Craft Butchery) has opened their second retail location in Fairfield County at 160 E. Putnam Avenue in Cos Cob, filling the space vacated by Radio Shack. With Greenwich Cheese Company and Fjord Fisheries as neighbors, the three make a tidy trio of food mongers in what they’re calling The Hub.
Fleishers Craft Butchery is opening their doors on Saturday, May 9, from 3 until 6 pm to celebrate and converse about the future of the newly merged company and what it means for the community. CEO Ryan Fibiger, Head Butcher Paul Nessel, and COO Sam Garwin will be there to meet and greet and answer any questions you might have.
Almost all the meat you purchase in the grocery store and eat in restaurants and fast food outlets is from factory farms (ditto for school lunch). So is the dairy. Slow down just a minute to ponder the fact that the meat you eat and milk you drink is from animals kept confined, indoors, 24/7 on feedlots instead of being raised on pasture.
Too early to start thinking about buying your Thanksgiving bird? Think again! Farmers and retailers have gotten an early start informing us about their local and heritage turkey offerings this year, so we’ve decided to publish right away and add to the guide as we receive new information. Check back for updates or follow us on Facebook or Twitter for notifications.
The change of season from fall to winter brings us shorter, darker days and a challenging growing season for even the most adventurous four-season farmers. Ah but the wonders they’re able to produce despite the elements – tender field spinach and baby kale plus greenhouse treats like fresh herbs, pea shoots, mushrooms and lettuces – are drawing crowds to the winter farmers’ markets. Indeed, it’s the winter spinach and kale that are the first to sell out at Fort Hill Farm’s booth at the Saturday Westport Farmers’ Market.