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Millstone Farm Announces Spring Workshop Series
Feb 6, 2012 11:38
Spring Workshops at Millstone Farm Workshops are $30 per person. Payment required to hold your spot. Space is limited!...
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How to Eat Green This Winter
By Analiese Paik Just because it’s winter doesn’t mean opportunities to eat food from local farms have all dried...
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2011 Guide to Local and Heritage Turkeys
Nov 4, 2011 11:41
By Analiese Paik The Slate or Blue Slate variety was formally recognized in 1874 by the American Poultry Association and...
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Welcoming Back the Community Butcher
Sep 27, 2011 12:10
By Analiese Paik Butcher Paul Nessel separates the ham, which is the same cut used to make prosciutto, Italy's famous...
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Meet the Sustainable Butcher at Slice of Saugatuck Festival
Sep 9, 2011 9:31
On Saturday, September 17, from noon until 3 pm, over 30 restaurants and retailers in Saugatuck are opening their doors to...
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Meatless Monday, a Win-Win for People and Planet
Aug 2, 2011 8:29
Fairfield Green Food Guide readers are officially invited take the pledge to go meatless one day a week by joining Meatless...
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Nose-to-Tail Craft Butcher to Open at Saugatuck Center
Jun 13, 2011 13:46
Ryan Fibiger, a recent graduate of Fleisher's Grass-Fed and Organic Meats' whole animal butchery program, will be...
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The New, Old-Fashioned Butcher
Apr 20, 2011 13:17
Trying to utter the words meat and sustainable in the same sentence undoubtedly gives us pause. We know that 99% of the meat...