Food Fraud: Are We Getting What We Pay For?

professional olive oil tasting

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.

Navigating a Path to Quality Meat

cows on pasture

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.

Fleishers Craft Butchery Invites Public to Celebration

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.

Craft Butchery Merges with Fleisher’s

Ryan Fibiger discovered after four years running Craft Butchery just how complicated the business of pastured, whole animal butchery is to do the right way on a small scale. And the corners that other companies cut – buying boxed meats, outsourcing cutting – to keep costs down.

5 Reasons to Go Grass Fed

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.

2013 Guide to Local and Heritage Turkeys

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.

Eating Locally in the Winter Is Easier Than Ever

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.

Fairfield Green Food Guide
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